INSPIRING RECIPES & TIPS FROM IRELAND’S TEST KITCHEN EASY FOOD ISSUE 141
Simple Summer
• PERFECT PICNIC RECIPES • COOKING WITH IRISH TOMATOES • ICE CREAM DESSERTS • QUICK WEEKNIGHT MEALS • IRON-RICH FOODS • EASY FISH DINNERS • NEW WAYS WITH CHICKEN •
7d &0tested
trie
Baking
recipes
New ideas for
Chicken Chicken
Fresh Irish
UK £4.30
AUGUST 2019
R 44.90 (incl. VAT)
R 39.90 (incl. VAT)
AUS $8.50 AUGUST 2019
9 771649 425127
08
LEMON, BLU EBERRY & POPPY SE ED BUNDT, P.127
ROI €4.50 EF141_001_Covers_CG.indd 1
cooking
FISH DINNERS
Fabulous frozen desserts
PLUS: THE INSIDE SCOOP AT MURPHY'S ICE CREAM
SPECIAL FEATUR Picnic-perfect re E from healthy fa cipes st fo restaurant LEON od
12/07/2019 15:01
Subject to availability. Excludes Dublin Heuston Station store. See in store for details.
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Lemon, poppy seed and blueberry Bundt, p.127
EDITORIAL TEAM Deputy Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Chicken satay bánh-mì with pickled chillies, p.80 Digital Interns Alison Egan foodintern@zahramediagroup.com Contributors Aoife Howard, Michael Fleming and Maria Hickey. DESIGN Rodrigo Maruso, Rory Maguire, Siobhán O’Riordan and Gosia Sitek. PHOTOGRAPHY & FOOD STYLING Pauline Smyth, Shannon Peare, Síomha Guiney, Sophie Barr, Agnieszka Wypych and Charisse van Kan. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey scurrey@zahramediagroup.com fave recipe: Boozy Irish ice cream floats, p.83 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Welcome to the August issue of Easy Food!
Caroline Gray
We love that this is still a time of year to soak up the sunshine (when we get it) and dive into al fresco dining (again, weather permitting…). For an island with a summer as unpredictable as ours, I always love how we take every opportunity to make the most of the season. From barbecues with friends to picnics with the kids and even a swanky dinner party in the back garden, there’s nothing like enjoying a homemade meal with the warm sun on your back and a chilled drink in hand. That’s why we’re going all out with our favourite meal ideas for summertime dining. Make the most of seasonal Irish peas from p.28, or fresh tomatoes, p.34 — trust us, your summer won’t be complete without having made the tomato and goat’s cheese tart, p.35! Sometimes, old favourites just need some fresh summer twists, which is what we’ve done with our clever takes on chicken, p.72; there are plenty of ideas there for upgrading your next barbecue menu, from the fried chicken burgers with Buffalo slaw to Korean chilli chicken skewers. If you need something to wash them down, flip to p.92 for our favourite pitcher cocktails, all perfect for sharing. Don’t forget the sweet treats! Resident food stylist Shannon Peare is feeling nostalgic and highlighting some of her favourite retro bakes, including baked Alaska and pineapple upsidedown cake, along with the baking tips that have stood the test of time from p.122. We’re also staying cool with easy frozen desserts, p.84. Break out the blanket for a luxurious picnic or plan the perfect dinner party with recipes from LEON, the UK’s healthy food chain that just recently opened its first location in Ireland. Championing wholesome, homemade food we’re always dying to try, LEON’s cookbooks have been firm favourites with the Easy Food team and we’re delighted to share some of our bestloved recipes from p.18. Here’s hoping for at least one more month of picnics, barbecues, garden parties and, of course, sun!
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Pea, pesto and prosciutto gnocchi, p.30
Check out our other title... THE NEXT ISSUE...
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beef vindaloo, p.111
The September issue is on sale August 24th!
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Easy Food 3
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AUGUST
CONTENTS
REGULARS 08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 30 PEAS OUT
Sweet, fresh and packed with protein,
peas are a summertime superstar
36 HERE TODAY, GONE TOMATO
Ripe Irish tomatoes are one of
summertime’s best treats
LARDER LUCK 44 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming
remembers some of his more unusual
customer requests
46 NEW WAYS WITH FRESH HERBS
Delicious ways to incorporate fresh
coriander, basil and dill into your cooking
Summertime beef stew
P.45
P.37 Tomato and goat’s cheese tart
P.94 Spicy honeydew margaritas
WHAT’S FOR DINNER? 50 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
COOKING FOR FUN 92 PITCHER PERFECT
4 Easy Food
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Relax in style with these fruity, crowd- pleasing cocktails
AUGUST 2019
12/07/2019 12:16
Roasted strawberry sundaes
P.102
MAKE IT HEALTHY!
104 OH MY GOODNESS!
Amy Howard shares a bright and
fruity acai bowl
106 IRON STOMACH
Getting enough iron is easy with
these clever recipes
Caprese chicken
P.77
P.111
Beef vindaloo
KIDS’ KITCHEN
FROM OUR KITCHEN TO YOURS
98 IN A PICKLE
This month’s Home Ec expert tells us
it’s the perfect time of year to pickle
115 All the knowledge you need to become
fresh produce
an expert in the kitchen
101 EASY JUNIORS
These roasted strawberry sundaes
make the perfect summertime treat
Retro raspberry trifle
P.129
From The Cover P.122
BAKE TO THE FUTURE
P.72
THE BIRD IS THE WORD
Food Stylist Shannon Peare is taking us back in time with these retro recipes
These stunning summer dinner ideas show just how versatile chicken can be
P.84
NO-FUSS FISH
JUST CHILLIN’
Cool off this summer with our fun, frozen desserts
P.82
EAT IRELAND
Deputy Editor Jocelyn Doyle looks at the most Irish of ice creams
www.easyfood.ie
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P.62
These so-simple fish recipes require just five main ingredients
P.18
SUMMERTIME AND THE EATIN’ IS EASY
Bring a bit of sunshine to your plate with these bright dishes
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 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
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Bring a bit of sunshine to your plate with these bright dishes
18 Easy Food
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guest editor summer cooking
Top tip
fore uinoa be Rinsing q at th ensures cooking s s rne any bitte ved. o m is re
CHANTAL’S SAFFRON CHICKEN QUINOA PILAF Serves 4 175g uncooked quinoa 1 tbsp olive oil 1 large onion, diced 6 boneless chicken thighs, each sliced into 3 or 4 chunks A generous pinch of saffron threads 1 cinnamon stick 1 tbsp coriander seeds 1 tsp ground cumin 6 cloves of garlic, crushed 1 tsp grated fresh ginger 1 head of fennel, finely diced 1 carrot, sliced into thin half-moons 375ml hot chicken or vegetable stock 100g green beans 100g tenderstem or other long-stemmed broccoli 100g broad beans To serve: 1 tbsp toasted hazelnuts, roughly chopped 1 tbsp toasted flaked almonds A big handful of fresh coriander, roughly chopped Lemon juice 1 Rinse the quinoa under running water, then drain and set aside. 2 Place a large pan with a lid over a high heat. Add the oil and when hot add the onion and fry for five minutes. Next, add the chicken pieces, spices, garlic, ginger, fennel and carrot. Fry for another five minutes, stirring all the time. Add a tablespoon of water if the spices start to stick. 3 Add the quinoa and stir to coat, then add the hot stock. Stir again, then layer the remaining vegetables on top of the quinoa. Cover with a lid, turn the heat to high, bring to the boil, then turn the heat down and leave to simmer for 10 minutes. Then turn off the heat and leave for 15 minutes with the lid on, to steam. 4 Remove the cinnamon stick. To serve, top with the toasted nuts, fresh coriander and a good squeeze of lemon.
Recipes and images from LEON Happy Baking By Claire Ptak and Henry Dimbleby and LEON Happy One-Pot By Rebecca Seal and John Vincent Both published by Conran Octopus €18.95/£16.99 Photography by Steven Joyce www.easyfood.ie
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BAKED LAMB KOFTA WITH ROASTED VEGETABLES Serves 4
For the vegetables:
– one big enough to fit all of them in a single layer (use two dishes if necessary). Add the pomegranate molasses, a pinch of salt and the oil and toss to coat. Arrange the vegetables and kofta in a single layer, so that they roast For the sauce: rather than stew in their own juices, and cook 8 heaped tbsp yoghurt in the preheated oven for 30–35 minutes. The 5 tbsp tahini kofta should be cooked through and lightly Lemon juice, to taste browned on the outside. If the kofta are done before the vegetables, remove from the pan 1 Heat the oven to 200°C/400°F/gas mark and keep warm while the vegetables cook for 6. Place the lamb mince in a large bowl with 5 or so minutes longer. the onion, garlic, spices, herbs, soaked bread 3 While the kofta are cooking, make the and 1 teaspoon of fine salt. Use your hands sauce: whisk together the yoghurt and tahini, to mix everything together, but stop once just then add a couple of teaspoons of lemon juice combined – don’t over-work the meat, as it will plus a little salt. Taste and add more lemon or lose its texture and become chewy. Divide the salt as necessary. If the sauce is very thick, mixture into 2 equal balls, then divide again thin it with a tablespoon of cold water.
2 courgettes, chopped into rough 3cm chunks 2 red or yellow peppers, seeded and
and repeat until you have 16 equal pieces. Shape into 3cm × 6cm oblongs. 2 Tip the vegetables into a large ceramic dish
500g lamb mince (at least 20% fat) 1 onion, grated 2 cloves of garlic, crushed ½ tsp chilli flakes ½ tsp ground cumin ½ tsp ground coriander A pinch of ground cloves A pinch of freshly grated nutmeg 3 sprigs of fresh thyme, leaves only 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh coriander, plus extra to serve 1 slice of stale bread, soaked in milk until soft Fine salt Flatbreads, to serve
chopped into rough 3cm chunks 16 cherry tomatoes, halved 4 tsp pomegranate molasses 2 tbsp olive oil
Serve the kofta and roasted vegetables on the flatbreads with the sauce, sprinkled with fresh coriander.
Top tip
To re-create LEON’s kofta wrap , roll your kofta up in a flatb read with some chilli sauce, gem lettuce, gh erkins or d ill pickles, to matoes, m ore fresh herb s and som e fresh pomegran ate seeds.
22 Easy Food
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AUGUST 2019
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guest editor summer cooking
STRAWBERRY AND BLUEBERRY COBBLER Server 6 250g blueberries 500g strawberries, hulled and quartered 50g caster sugar 4 tbsp cornflour 200g gluten-free self-raising flour 2 tsp gluten-free baking powder A large pinch of salt 50g unsalted butter, cut into small cubes 150ml double cream, plus extra to brush the topping 1 Heat the oven to 180°C/350F/gas mark 4. Combine the berries, sugar and cornflour and put into a deep 1–1.5 litre baking dish. 2 Put the flour, baking powder, salt and butter into a bowl and use the back of a fork or two knives to break up the chunks of butter into tiny pieces. Pour over the cream and mix until it all comes together. 3 Press the topping into a ball and place on a floured work surface. Let the mixture rest for 10 minutes. Then roll out to a 2cm thickness and cut out circles with a biscuit cutter. 4 Lay the circles flat over the fruit, brush with extra cream and place on a baking tray to catch any drips. 5 Bake in the oven for 35–40 minutes, or until the fruit is bubbly and the topping is golden brown.
Top tip Cobblers are the perfect summer pudding. (In fact, they make a damned good summer Sunday breakfast.) The cobbler topping is like a scone or American biscuit and melts into the jammy fruit. Serve this one with thick cream. You can also make this cobbler topping with regular self-raising flour. Experiment with different fruits: peaches and nectarines work well, with a little added lemon zest and juice.
www.easyfood.ie
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Easy Food 23
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Top tip
toriously stry is no a p t ff u p r ratch, bu Prope e from sc k a m n to a e os hard s you cho y as long a u can bu o y , n io rs e v r e n puff a d all-butt dy-made a re r t n e ll exce or freeze the fridge in a e it s p o e o ke . Ch by meals for stand ’ cheese ts a o g oft rindless s r flavour; e r a gentl fe re p u o if y re robust, thing mo for some cheese choose a d. with a rin
BEETROOT, GOATS’ CHEESE AND WALNUT TART Serves 4 as a light meal 375g sheet of ready-rolled puff pastry, ideally all-butter 1 egg, beaten 200g cooked beetroot (not in vinegar), chopped into small wedges 2 shallots, very thinly sliced 25g walnut pieces 2 tsp olive oil 250g goats’ cheese 3 sprigs of fresh thyme, leaves only Salt and freshly ground black pepper
26 Easy Food
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1 Remove the pastry from the fridge 30 minutes before cooking. Heat the oven to 180°C/350°F/gas mark 4. 2 Line a large flat tray with greaseproof or baking paper. Lay the ready-rolled sheet of pastry on the paper. Score a border 1½cm from the edge of the pastry, using a sharp knife, then prick the middle of the pastry all over with a fork, taking care not to poke holes all the way through. 3 Brush the border with the beaten egg. Place the pastry in the preheated oven and cook for 10 minutes. It may puff up a little –
if so, when you remove from the oven, let it cool slightly, then press gently to deflate it. 4 Toss the beetroot and shallots in the oil. 5 Arrange everything except the walnuts on the partially cooked pastry, starting with the cheese, then the cooked beetroot and shallots – setting the oiled bowl aside – then add the thyme and some salt and freshly ground black pepper. 6 Return the tart to the oven for 15 minutes. 7 Toss the walnuts in the oiled bowl and scatter over the walnuts for a further five minutes cooking time. Serve warm.
AUGUST 2019
11/07/2019 16:45
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
28-38
IN THIS SECTION
PEAS OUT, p30
Sweet, fresh and packed with protein, peas are a summertime superstar
www.easyfood.ie
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HERE TODAY, GONE TOMATO, p36
Ripe Irish tomatoes are one of summertime's best treats
Easy Food 27
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PEAS
OUT Sweet, fresh and packed with protein, peas are a summertime superstar
28 Easy Food
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what’s in season peas
Peas love… in season
June to October
DID YOU KNOW? Peas are an excellent plantbased source of protein.
www.easyfood.ie
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Cream Bacon and other cured pork Onions, spring onions and shallots Parmesan Lemon Prawns Salmon Chicken Eggs Garlic Corn Carrots Almonds Fresh herbs Curry Radishes
Easy Food 29
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PEA, PESTO AND PROSCIUTTO GNOCCHI Serves 4 1 tbsp olive oil 8 prosciutto slices, torn 400g fresh gnocchi 200g frozen peas, defrosted 50g Parmesan, grated 3 tbsp fresh green pesto Salt and black pepper 1 Heat half of the olive oil in a large pan over a medium-high heat. Add the prosciutto and cook for 2-3 minutes until crisp, turning occasionally.
Transfer to a plate lined with kitchen paper to drain, leaving the fat in the pan. 2 Add the gnocchi to the pan and cook for 6-8 minutes until lightly golden on both sides, working in batches if necessary to avoid crowding the pan. 3 Add the remaining oil along with the peas, half of the Parmesan and a splash of water. Stir for 2-3 minutes until the sauce comes together. Add the pesto and some salt and pepper and stir to coat well. 4 Divide amongst four bowls and top with the crispy prosciutto and the remaining Parmesan. Season with black pepper and serve. Per Serving 247kcals, 7.3g fat (2.6g saturated), 33g carbs, 2.8g sugars, 12.3g protein, 4.8g fibre, 0.711g sodium
Annette Manning says “I made this Friday night and I have to say it was such an easy recipe to follow, really fast to prepare and so delicious. I made this for my mother and auntie, and they both loved it. The peas really gave it a lift and the sauce turned out lovely. Mopped up with a slice of griddled ciabatta, it was a definite winner, and I will be making it again.�
Skip the gnocchi and add cooked pasta to the pan after step 3, adding a splash of cooking water to loosen and bind the sauce.
30 Easy Food
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what’s in season peas
SEA BASS WITH BROWN BUTTER, PEAS AND MUSSELS
Small bunch of fresh dill, chopped Salt and black pepper
Serves 2
To serve: Lemon wedges Brown bread
2 tsp rapeseed oil 50g butter 2 sea bass fillets 200g peas 150g mussels, scrubbed and debearded 40ml white wine Juice of ½ a lemon
www.easyfood.ie
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1 Heat the oil and butter in a deep pan over a medium heat until the butter foams. Add the sea bass, skin side-down, and cook for 2-3 minutes. Flip the fish over and use a spoon to baste with the browned butter.
2 Turn the heat to medium-high and add the peas, mussels, wine, lemon juice, dill and some salt and black pepper. Cover with a lid and cook for 3-4 minutes until the mussels have opened. Discard any mussels that don’t open. 3 Serve with lemon wedges and brown bread.
Per Serving 529kcals, 30g fat (14.4g saturated), 21.1g carbs, 6.3g sugars, 39.6g protein, 5.9g fibre, 0.467g sodium
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A bit on the side Quick herby peas
Pea pesto
Easy peasy soup
Serves 4-6 Cook 450g frozen peas according to package instructions. Drain well, then stir in 4 tbsp chopped fresh dill, 2 tbsp snipped fresh chives, 20g butter, 1 tsp lemon zest and some salt and black pepper. Serve immediately.
Makes 1 small jar In the bowl of a food processor, combine 1 large bunch of chopped fresh basil, 4 tbsp chopped fresh mint, 150g peas (thawed if frozen), 4 crushed garlic cloves, 4 tbsp pine nuts, the juice of 1 lemon, 20g grated Parmesan (or vegetarian alternative) and some salt and black pepper. Whizz to combine. While the machine is running, stream in 60ml extra virgin olive oil. Continue blending until creamy and fully combined, scraping down the sides as needed. Add a splash more olive oil if needed. Taste and add more salt, pepper or lemon juice to taste.
Serves 4 Heat 30g butter in a large pan over a medium heat and cook 1 chopped onion for 5-6 minutes until softened. Stir in 450g peas (thawed, if frozen) and 750ml vegetable stock. Bring to the boil, then simmer for 10 minutes. Use a stick blender to whizz the soup until smooth. Add a squeeze of lemon juice and season to taste. Serve hot or chilled, garnished with chopped fresh mint and a swirl of crème fraÎche.
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advertorial
Meet the MAKER H
ow do you incorporate sustainable practices into your winemaking? 100% of the vineyards from which we source are Sustainable Winegrowing New Zealand accredited. In addition, approximately 30% of our company-owned vineyards are managed organically, making Villa Maria one of New Zealand’s most prominent organic wine producers. We have won several awards for our sustainability initiatives and were New Zealand’s first CEMARS accredited winery. Sustainability is a core belief and feature of our long-term strategic plan, so the desire to leave our land in the best possible shape for future generations is firmly embedded in our culture.
We get to know Villa Maria’s Chief Winemaker, Nick Picone
H W
ow long have you been Group Chief Winemaker for Villa Maria? I have been with Villa Maria for 22 years and Group Chief Winemaker since 2015. hat inspired your passion for wines? My father started his own business conducting winery tours in the Hawkes Bay region of New Zealand 30 years ago, and would regularly open wine with dinner. The first wine he opened that really caught my attention was a Merlot made by Esk Valley Estate, coincidentally a brand that is part of the Villa Maria family. I was 17 years old in my last year of high school and the following year I completed a tertiary winemaking course to start my career. The rest, as they say, is history!
D
escribe the Villa Maria vineyards and the unique characteristics they lend to your wines. Villa Maria vineyards are geographically diverse and span the majority of New Zealand’s key winegrowing regions. We source from sites we both own and manage, as well as from long-term contract growers. Each site is unique to an extent, but one thing they share is the influence of meticulous and sustainable management practices, aligned to provide our winemakers with exceptional quality fruit from which to produce our wines.
www.easyfood.ie
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H
ow many grape varietals do you grow? At last count, 24 different varietals! However, some are blended, and of course Sauvignon Blanc is dominant, accounting for approximately 75% of our total production. We believe in thinking ahead, so we continue to experiment with niche varietals such as Albarino, which we think has an exciting future ahead of it.
W
hich are your biggest selling wines? Sauvignon Blanc continues to be the dominant varietal from New Zealand, and for good reason — the wine is unique with distinctly expressive and vibrant fruit characters that overflow from the glass. Our Private Bin Label Sauvignon Blanc is by far our biggest selling wine, and is enjoyed all around the world. Pinot Gris and Pinot Noir are in high demand with strong support from Chardonnay, the quality of which is one of New Zealand’s best-kept secrets.
W
hat’s your personal favourite, and why? I tend to have ‘seasonal’ favourites but, of course, the occasion and food can also influence wine choice. My main ‘summer sipper’ is our Wairau Valley Reserve Sauvignon Blanc, which you can smell as soon as you twist the screw-cap off the bottle. It’s a particularly concentrated and powerful expression of Marlborough Sauvignon Blanc and can tolerate being well chilled. Winter sees me heading for one of
our Reserve and Single Vineyard Chardonnays or Cabernet Sauvignon-Merlot red blends; the bold rich flavours found in these wines are perfect for colder evenings and hearty fare — or for calming ones nerves when our beloved All Blacks face off against the Irish!
D
o you have any tips for pairing wines with summer meals? With the warmer weather comes outdoor dining and often lighter fare, so I tend to choose aromatic whites (like Sauvignon Blanc, Riesling or Albarino), rosés and lighter bodied reds (such as Pinot Noir) to accompany summer meals. These wines rely more on fruit and freshness rather than alcohol and oak, allowing them to pair fantastically with food. They respond well to chilling and are generally easier to consume and enjoy in warmer weather.
I
f I were having people over for a barbecue, what wines would you recommend I buy to please the crowd? It’s very hard to pass on our Private Bin Sauvignon Blanc. The goal with producing this wine is to appeal to a wide audience so it’s a perfect candidate. A lighter bodied red wine such as the Private Bin Pinot Noir offers huge versatility with food matching. Finish with a fuller bodied red wine to handle those hearty cuts off the grill.
A
ny tips for keeping wines at optimal temperatures for outdoor parties? This can be a challenge, and certain wine styles respond better to chilling than others. In very warm temperatures, despite your best efforts, the wine can warm up quickly on the table, so maintaining a perfect serving temperature takes some management. There are a few options, including alternating wines in and out of ice buckets, but I like to use a bottle-chilling sleeve to maintain the wine at a more consistent serving temperature. Red wine will also benefit from gentle chilling in warm weather to display more freshness and fruit character, and will generally show at its best at around 18˚C. If the ambient temperature is much warmer than this, placing it into the fridge for 20 minutes prior to serving can make all the difference.
Easy Food 33
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, Y A D O HERE T
E N O GTOMATO s are one e to a m to h is Ir Ripe best treats ’s e im t r e m m u s of
34 Easy Food
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AUGUST 2019
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what’s in season? tomatoes
www.easyfood.ie
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62 Easy Food
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AUGUST 2019
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what’s for dinner? five-ingredient fish
s s u f No
h s fi
These so-simple fish dishes require only five main ingredients
www.easyfood.ie
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Easy Food 63
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Salmon and courgette spaghetti Serves 4
320g spaghetti 2 tsp olive oil 2 courgettes, diced into 1cm cubes 300g smoked salmon, chopped 4 tbsp crème fraîche Salt and black pepper 2 tbsp chives, finely chopped To serve: Lemon wedges
MAKE IT YOURS Swap in hot smoked salmon or trout instead of the salmon, if preferred. For extra greenery, add 100g frozen peas to the pasta water for the last two minutes of the pasta cooking time, or top the finished bowls with handfuls of rocket.
64 Easy Food
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1 Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Heat the oil in a large pan over a mediumhigh heat and cook the courgette for 5-6 minutes until just coloured. Turn the heat to low and add the salmon and crème fraîche. Stir to combine well. Season with plenty of black pepper and a little salt, if required. 3 Drain the pasta and add to the salmon
along with two tablespoons of the pasta cooking water, to loosen. Stir to combine, then divide amongst four serving bowls and scatter with the chives. Serve with lemon wedges, for squeezing.
Per Serving 446kcals, 9.5g fat (2.9g saturated), 63.6g carbs (3.9g sugars), 25.8g protein, 3.7g fibre, 1.56g sodium
TOP TrsIPto snip
isso Use sc almon ok ed s m s the than easier — it’s ing chopp nife. k a with
AUGUST 2019
11/07/2019 18:05
what’s for dinner? five-ingredient fish
Pan-roasted Mediterranean hake
Serves 4
1 tbsp olive oil 1 onion, chopped 1 yellow pepper, deseeded and chopped 1 x 400g tin of tomatoes with herbs 4 fillets of hake 2 tbsp capers Salt and black pepper To serve: Crusty bread 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Heat the olive oil in a large, ovenproof pan over a medium heat and cook the onion and
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pepper for 6-8 minutes until softened. 3 Stir in the tinned tomatoes and capers. Season with salt and black pepper. 4 Allow to bubble for 4-5 minutes until slightly reduced. 5 Add the fish to the pan. Transfer to the oven and bake for 12-15 minutes until the fish is cooked through. Serve with crusty bread for dipping, if desired. Per Serving 187kcals, 5.1g fat (0.6g saturated), 10.9g carbs (3.8g sugars), 27.2g protein, 2.4g fibre, 0.402g sodium
MAKE IT YOURS Add other Mediterranean produce like courgettes or olives, if desired.
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cooking for fun chicken
The bird is the word These stunning summer dinner ideas show just how versatile chicken can be
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Fried chicken burgers with Buffalo slaw Serves 4
For the chicken: 200ml buttermilk 50ml Buffalo sauce 1 large egg 4 chicken fillets 180g plain flour 60g cornflour 1 tsp baking powder 2 tsp salt 1 tsp black pepper 1 tsp smoked paprika Vegetable or peanut oil, for frying For the Buffalo slaw: 100g Greek yoghurt 50g Buffalo sauce Salt and black pepper
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200g cabbage, shredded 2 carrots, grated To assemble: 4 brioche buns, lightly toasted Lettuce, shredded Pickled gherkins, sliced (optional) Crumbled blue cheese (optional) 1 In a sealable plastic bag or glass bowl, whisk together the buttermilk, Buffalo sauce and egg. 2 Place the chicken fillets between two sheets of cling film and pound with a rolling pin until they are of an even thickness. Add to the marinade and place in the fridge to marinate for 4-6 hours. 3 Meanwhile, make the slaw. In a large bowl, whisk together the yoghurt and Buffalo sauce. Season to taste. Add the shredded cabbage and carrots and stir to combine. 4 In a shallow bowl, combine the flour,
cornflour, baking powder, salt, black pepper and paprika. 5 Pour vegetable or peanut oil into a large pan to a depth of 2cm. 6 Shake excess marinade from the chicken pieces. Working 1-2 at a time to avoid crowding the pan, turn each piece to coat in the flour mixture and add to the hot oil. Fry for five minutes, then flip over and cook for 2-3 minutes until golden brown and crisp. Drain on a plate lined with kitchen paper. 7 Onto the toasted brioche buns, pile some shredded lettuce and add the fried chicken. Top with sliced gherkins and crumbled blue cheese, if desired, and then pile on some Buffalo slaw and sandwich together with the top buns. Serve immediately.
Per Serving 864kcals, 31.2g fat (8.6g saturated), 85g carbs (11.6g sugars), 58.5g protein, 4.9g fibre, 0.937g sodium
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forstrawberries fun chicken make cooking it healthy!
Barbecued peri peri chicken Serves 4
1 x 1.4kg whole chicken 4 red chillies, chopped 3 garlic cloves, crushed Pinch of salt 1 tbsp paprika 2 tbsp red wine vinegar 2 tbsp fresh parsley, chopped 2 tbsp olive oil To serve: Chips Corn on the cob Lemon wedges 1 Spatchcock the chicken according to the instructions on p.130. 2 In the bowl of a food processor or mini chopper, combine the chillies and garlic with a generous pinch of salt and whizz into a paste. Stir in the paprika, vinegar, parsley and olive oil and mix to combine well. 3 Rub the mixture all over the chicken. Set aside to marinate for at least one hour, or place in the fridge overnight if possible. 4 Place the chicken on the centre of the barbecue, breast-side down. Cook for 20 minutes, then flip the chicken over and continue cooking for another 5-10 minutes or until completely cooked through and the juices run clear.
Per Serving 454kcals, 22.1g fat (5.1g saturated), 2.5g carbs (0.3g sugars), 58.5g protein, 0.8g fibre, 0.213g sodium
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NOT BARBECUE WEATHER? Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Place the chicken breastside up in a baking dish and cook for 35-40 minutes or until completely cooked through.
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Just chillin’ Cool off this su mmer with our fun, frozen desserts
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cooking for fun frozen desserts
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PINA COLADA SORBET Serves 8
250ml water 200g caster sugar 1 x 567g tin of pineapple slices in juice 1 x 400ml tin of coconut milk 4 tbsp lime juice 2 tbsp white rum or coconut rum, optional 1 Combine the water and sugar in a saucepan and bring to a simmer over a medium-high heat until the sugar has dissolved. Set aside to cool. 2 In a food processor, whizz the pineapple with its juice until smooth. Transfer to a large bowl and stir in the sugar syrup, coconut milk, lime juice and rum, if using. Freeze for 45 minutes until slightly firm, but not frozen. 3 Whizz again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer-friendly container and freeze for another 2-3 hours until firm.
TOP TIP
Although not suitabl e if serv ing to children, the addition of the rum will make the so rbet a little easier to scoop.
Per Serving 255kcals, 12.2g fat (10.7g saturated), 39.6g carbs (37.1g sugars), 1.5g protein, 1.7g fibre, 0.008g sodium
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AUGUST 2019
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cooking for fun frozen desserts
ST RAWBERRY AND LEMON SEMIFREDDO Serves 8
180g strawberries, thawed if frozen 2 tbsp sugar 500ml double cream 300g lemon curd 12 ladyfingers
TOP TIP
, For a fancy finish e make double th e and amount of puré ide to as tra ex e th set p with to e th er serve ov es fresh strawberri and mint.
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1 Line a 450g loaf tin with cling film, leaving a 5-6cm overhang on the longer sides. 2 In a blender, whizz together the strawberries and sugar, scraping down sides as needed. Strain the purée through a finemesh sieve, pressing through with a wooden spoon. Discard the solids. 3 In a large bowl, whip the cream until soft
peaks form. With a rubber spatula, fold in the lemon curd. 4 Spoon half of the cream mixture into the loaf tin and smooth into an even layer. 5 Dip the ladyfingers into the strawberry purée, then arrange in a single layer in the tin, parallel to the longer sides. Pour the remaining purée evenly over the ladyfingers. 6 Top with the remaining cream mixture and smooth the top with a spatula or palette knife. 7 Pull over the overhanging cling film to cover the top. Freeze for at least eight hours. 8 To serve, allow to sit at room temperature for 3-4 minutes, then use the cling film to loosen slightly. Invert onto a serving plate, peel away the cling film and slice. Per Serving 567kcals, 41.6g fat (22.8g saturated), 53.1g carbs (30.8g sugars), 7.3g protein, 2.1g fibre, 0.216g sodium
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y m Oh Goodness
Aoife Howard shares a bright and fruity summer acai bowl
Aoife is a doctor and food blogger. She loves to create simple healthy recipesso that you can have your cake and eat it too! www.thegoodfoodgoddess.com
Instagram is some of my favourite forms of social media and the perfect medium through which to discover new culinary delights. While food trends may come and go, one that has been populating my Instagram feed for years is that of acai bowls. These delicious bowls have won their Insta-fame thanks to their eye-catching presentation, but have also won a place in my heart thanks to their fresh and unique taste. Acai is a darkly coloured berry native to Brazil that is hailed as the ‘beauty berry’ thanks to its antioxidant properties. Antioxidants are believed to help reduce the damage caused to the body by free radicals. Whether this little berry’s purported superfood benefits hold true or not, its beautifully tart taste has earned it a place in my pantry. Acai is available in
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either powdered form or frozen as a purée. Personally I use the powdered version, as it’s readily available in health food shops and can be easily incorporated into a variety of different dishes from smoothies to porridge and even raw cheesecakes. The secret to a great acai bowl or indeed any smoothie bowl is a simple one: frozen banana. When blended at high speed, the frozen banana imparts a soft and creamy texture similar to that of soft serve ice cream! Whenever I find myself with overly ripe bananas languishing in my fruit bowl, I simply chop them into chunks and pop them into the freezer, so that a bowl with a refreshing taste of the tropics is never far from hand. The variations on acai bowls are endless but I always like to start with a simple base of
frozen banana, milk and acai powder. For the recipe I’ve shared here, I’ve decided to go for a tropical twist with juicy mango and cooling coconut milk. The mango lends sweetness, while the raspberries combined with the acai gives it a refreshing tartness. This cooling bowl of thick, fruity deliciousness will transport you to another world. For an extra creaminess I love to add a generous dollop of nut butter or, if I’m feeling particularly virtuous, a handful of greens. When it comes to toppings, this is one of those occasions in life when more truly means more! I love to serve mine with a generous sprinkle of crunchy granola, a liberal drizzle of creamy almond butter, juicy fresh fruit and a dusting of toasted coconut flakes. Whatever the weather, this super simple acai bowl makes for a delightful treat and veritable holiday in a bowl!
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make it healthy! acai bowls
Mango and raspberry acai bowl Serves 1
1 large banana, peeled, sliced and frozen ½ a ripe mango, peeled and diced 2 tbsp frozen raspberries 2 tbsp acai powder 2 tbsp coconut milk drink To serve: Toppings of your choice 1 Add the frozen banana, raspberries and diced mango to a food processor or blender. 2 Whizz together until smooth, then gradually add the coconut milk drink. 3 Add the acai powder and continue to blend until you have a thick and creamy texture. 4 To serve, transfer to a bowl and add your toppings of choice. Per Serving 337kcals, 11.3g fat (6.6g saturated), 61.7g carbs (41.3g sugars, 3.7g protein, 7.9g fibre, 0.018g sodium
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sweet things retro bakes
Lemon, poppy seed and blueberry Bundt Serves 14-16 For the Bundt: 250g butter, softened, plus extra for greasing 250g caster sugar 4 eggs, beaten 250g self-raIsing flour 2 tsp baking powder 50g ground almonds Zest of 4 lemons 3 tbsp poppy seeds 150g blueberries For the blueberry compote: 200g blueberries 2 tbsp caster sugar 1-2 tbsp water For the lemon syrup: Juice of 4 lemons 50g caster sugar For the water icing: 200g icing sugar 2-3 tsp hot water or lemon juice 1 Prepare the Bundt tin by brushing the inside of the tin with melted butter. Place in the freezer until the butter has set. Grease the tin again with more melted butter and add a dusting of flour. Tap out the excess flour and set aside.
2 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 3 In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. 4 Fold in the flour, baking powder, ground almonds, lemon zest, poppy seeds and blueberries. Mix until just combined. 5 Pour the mix into the prepared Bundt tin and bake for 30-35 minutes or until the cake is golden and starts to shrink away from the sides. Test the cake by inserting a skewer into the centre; if it comes out clean, the cake is done. Allow to cool. 6 To make the blueberry compote, heat the blueberries, sugar and water in a small pot over a medium heat until the sugar has dissolved and the blueberries have softened but still retain their shape. Allow to cool. 7 To make the lemon syrup, heat the lemon juice and sugar in a small pot over a medium heat until the sugar has dissolved and the mixture is thick and syrupy. 8 Use a pastry brush to brush the Bundt with the lemon syrup. 9 To make the water icing, stir together the icing sugar and water until slightly runny. Add more water if required. 10 To finish, pour the water icing around the rim of the cake. Spoon on the blueberry compote and reserve the liquid to pour on later. Decorate with some lemon zest. Per Serving 350kcals, 16.3g fat (8.6g saturated), 49.5g carbs (35.6g sugars), 4.3g protein, 1.5g fibre, 0.107g sodium
Cook the
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