SPECIAL FEATURE: RECIPES AND ADVICE FOR GOING GLUTEN-FREE EASY FOOD ISSUE 139
• must-have cooking tips • Authentic recipes • Perfect pasta
BAKING WITH RHUBARB
MAY 2019
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THE ITALIAN ISSUE
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WEEKNIGHT RECIPES
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itor Italian chef, resta urateur and mentor to Jam Gennaro Contald ie Oliver, o shares his favourite recipes for Italian home cooking
26/04/2019 5:08 p.m.
Easy Food team
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Spaghetti with prawns, garlic and chilli, p.68 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Coffee panna cotta, p.100 Digital Interns Michael Kealy foodintern@zahramediagroup.com Brooke Murphy foodteam@zahramediagroup.com Contributors Aoife Howard, Michael Fleming, Thomas Breathnach, Sarah Keogh and Heather Brady. DESIGN Rodrigo Maruso, Rory Maguire and Siobhán O’Riordan. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Pauline Smyth, Shannon Peare, Síomha Guiney, Sophie Barr and Kasia Ratajczak. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey scurrey@zahramediagroup.com fave recipe: Homemade lasagne, p.66 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: Chicken and chorizo paella, p.117 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Hoisin pork duck noodles with mango, p.55
Welcome to the May issue of Easy Food!
ne Gennaro Contaldo giving editor caroli a pasta masterclass
A successful pasta dough!
We’re officially welcoming the summer with this issue by taking our tastebuds on a holiday to one of our favourite places — Italy! From authentic dishes that offer a true taste of Italy’s regions, p.70, to the tried-and-true pastas that are a mainstay on Irish dinner tables (p.64), Italian cuisine is one that has something for everyone and we’re only too delighted to celebrate it here. Be sure to also check out the desserts that are the perfect end note to an Italian meal, p.80, and test your Italian cooking IQ as we break down the dishes that might not be as Italian as you think, p.120. There is a real passion for food in Italy, and we couldn’t think of anyone to better embody this than the maestro of Italian cooking, Gennaro Contaldo. He was the man who taught Jamie Oliver all about Italian cooking and currently helps Jamie run his chain of restaurants, Jamie’s Italian. This is in between his own work as a cookbook author, television chef and food writer. When speaking to Gennaro about food, the word he uses more than any other is love — the two are inseparable for him; one cannot cook properly if there is not the love behind the meal. Flip to p.18 to check out our exclusive feature with some of Gennaro’s favourite recipes, his earliest Jamie memories and why he would never invite his family and friends to his dinner party! Rounding back to our green isle, we’re delving into the local seasonal staples that herald summer’s early bounty. Our gorgeous strawberry and rhubarb crumble tart, p.36, is the perfect baked treat, while our fresh recipes and tips for asparagus, p.32, will bring your summer table to life. Our test kitchen has been whipping up plenty of summery meringues this month, and resident food stylist Shannon is sharing her expert tips to help you achieve the same marvellous meringues, from p.125. Coeliac Awareness Week runs from 13-19th May this year and we’ve included plenty of recipes, expert advice and tips for living a gluten-free lifestyle from p.94. From seasonal Irish desserts to Italian cooking and plenty of quick and easy weeknight meals in between, we’re sure this issue of Easy Food will keep you happy in the kitchen all month!
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Easy Food 3
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MAY
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? 32 SPEAR ME NO DETAILS
Make the most of asparagus during its short and sweet season
LARDER LUCK 40 TINY TREATS Kids will love these treats for World Baking Day on May 17th!
42 NEW WAYS WITH PASTA SAUCES Tasty oil-, cream- and tomato-based sauces for that bowl of pasta
46 FROM THE BUTCHER’S BLOCK Local butcher Michael Fleming is feeling the need for speed
Asparagus loaf with ham, cheese and tomatoes
P.36 Rhubarb and strawberry crumble pie
P.34
WHAT’S FOR DINNER? 62 OH MY GOODNESS Aoife Howard creates a lighter, plant-based twist on an Italian classic
P.47
Quick sticky pork and cashew noodles 4 Easy Food
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26/04/2019 4:17 p.m.
COOKING FOR FUN
MAKE IT HEALTHY!
80 LA DOLCE VITA
96 GLAMOUR SANS GLUTEN
You’ll be living the good life with these
Throwing a gluten-free dinner party
Italian-inspired desserts
has never been more delicious
84 EAT IRELAND Recipe Editor Jocelyn Doyle heads to
Lemon meringue tart
P.126
104 COELIAC-SAFE STAYCATIONS
Wicklow for a fabulous farmhouse blue
Travel writer Thomas Breathnach looks at the best gluten-free getaways
Homemade cannoli
around our emerald isle
P.83
Slow roast rosemary pork belly with celeriac and apple
P.99
KIDS’ KITCHEN
106 GLUTEN-FREE AND FABULOUS
88 COOK THE SEASON This month’s Home Ec expert shares
You won’t miss the gluten in these
reasons to cook for the seasons
delicious creations
114 10 FACTS ABOUT COELIAC DISEASE
91 EASY JUNIORS You can make this cool, fruity treat in under five minutes!
Nutritionist Sarah Keogh fills in the
From The Cover P.94 Our top tips for making your transition to a gluten-free diet
facts you may not know
116 DON’T CUT THE CARBS We explain why carbs are important and look at the gluten-free options you can still enjoy
GOING GLUTEN-FREE
P.36
RUBY BEAUTIES
Let seasonal rhubarb and strawberries shine in this easy dessert
P.50
WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
P.78
PICK A SIDE
Meat lovers’ pizza or strictlyvegetarian? Either way, your pizza night will be oh-so-delicious
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P.70
A TASTE OF ITALY
Take your tastebuds on a tour of Italy’s culinary landscape with these regional recipes
P.64
PASTA PERFECTION
Endlessly versatike and so quick to prepare, pasta is perfection on a plate
P.18
BUON APPETITO!
GennaroContaldogives us a masterclass in Italian cooking
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
125 MERINGUE MAYHEM Food Stylist Shannon Peare delves into the world of meringue
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.
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competitions
Win a range of Irish crockery!
I
WIN AN OVERNIGHT IN CLAYTON CHARLEMONT WITH DINNER & COCKTAILS IN LOCKSIDE BAR/SOCIAL
rish-owned Gourmet Food Parlour Restaurant and Catering Group have created a range of charming crockery that marries their values of tradition and great flavour, bringing a hint of their restaurants into your own home.
Designed by managing director Lorraine Heskin and the team in GFP, the bespoke set is inspired by original drawings around the inception of the restaurant chain, 13 years ago. The pieces are infused with soft tones and feature Gourmet Food Parlour’s signature pale blue background, along with quirky and unique nods to the restaurant's style. The hand-painted collection was manufactured by Shannonbridge Pottery, a family-run business in County Offaly. The suite of crockery can be purchased separately at www.gourmetfoodparlour.com or in any of the restaurants. For a chance to win a selection from the beautiful crockery collection from Gourmet Food Parlour, email your contact details and the answer to the question below to competitions@easyfood.ie with GOURMET FOOD PARLOUR in the subject line. True or false: the pottery range is manufactured by Shannonbridge Pottery? A. TRUE B. FALSE
Located on the banks of Dublin’s Grand Canal, 10 minutes from Grafton Street, Lockside Bar/Social is the ideal spot to soak up Dublin's lively summer atmosphere. Lockside Bar/Social is part of the new Clayton Hotel Charlemont, adding to the social buzz around the Grand Canal Dock area. Guests can enjoy signature dishes and small plates designed and prepared by head chef Anil Roy and his skilled culinary team. In addition to the delicious food menu, the team of talented mixologists at Lockside Bar/Social is on hand to prepare a range of exciting cocktails or recommend specially selected wines from their extensive drinks list, which also includes a wine flight concept. For a chance to win an overnight stay for two at Clayton Hotel Charlemont including breakfast and an evening meal in Lockside Bar/Social, email your contact details and the answer to the question below to competitions@easyfood.ie with LOCKSIDE in the subject line: Lockside Bar/Social and Clayton Hotel Charlemont are situated along which Dublin canal? A. Royal Canal B. Grand Canal C. River Liffey
Terms and conditions apply. Competition closes 7th June. Lockside Bar/Social Clayton Hotel Charlemont Charlemont Street Dublin 2 www.claytonhotelcharlemont.com/lockside-bar-social www.claytonhotelcharlemont.com Terms and conditions apply. Dinner includes five small plates and two cocktails for two people to share. Competition closes 7th June.
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Easy Food 17
Buon appetito! Italian chef, author and restaurateur Gennaro Contaldo gives us a master class in Italian cooking
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What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
32-38
IN THIS SECTION
SPEAR ME NO DETAILS, p32
Make the most of asparagus during its short and sweet season
www.easyfood.ie
RUBY BEAUTIES, p36
Let seasonal rhubarb and strawberries shine in this easy dessert
Easy Food 31
Spear me no details
Make the most of asparagus during its short and sweet season
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Ruby beauties Let seasonal rhubarb and strawberries shine in this easy dessert
Rhubarb and strawberry crumble pie Serves 8-10
For the pastry: 450g plain flour 1 tsp sugar 200g cold butter, cubed 1 tbsp cold water For the topping: 60g plain flour 30g oats 75g light brown sugar ½ tsp ground ginger ¼ tsp salt 1 tsp orange zest 125g unsalted butter, melted and cooled
For the filling: 250g sugar 45g cornflour 1 tsp salt 750g strawberries, destemmed, cored and thickly sliced 750g rhubarb, trimmed and sliced 1 tsp orange zest 2 tsp fresh orange juice To serve: Custard or vanilla ice cream 1 Add the flour and sugar for the pastry to a bowl and rub in the butter until crumbly. Add a little water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes.
2 Fit the dough round into a 23cm tart tin. Pierce the bottom of the crust all over with a fork and freeze for another 20 minutes. 3 In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use. 4 Preheat the oven to 190°C/170˚C fan/gas mark 5. 5 In a large bowl, whisk together the sugar, cornflour and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid. 6 Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle evenly with the crumble topping and place the pie dish on a baking tray. 7 Bake for 45-55 minutes until the crust is golden brown and the filling is bubbling, covering the top and edges with tin foil if they brown too quickly. 8 Leave to cool completely before serving with custard or ice cream. Per Serving 508kcals, 23g fat (14.1g saturated), 71.8g carbs (30.9g sugars), 6.2g protein, 4.1g fibre, 0.213g sodium
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y m h O Goodness Aoife Howard creates a lighter twist on an Italian classic
Aoife is a doctor and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
Few countries can compete with the culinary powerhouse that is Italy. This country boasts a rich food tradition and history that has been lovingly passed from generation to generation, and its delights span both sweet and savoury. Each region offers its own style of cooking and specialities, from pesto alla Genovese to risotto alla Milanese, not forgetting cannoli Siciliani. However, all regions share the same fundamental approach to food; eating is considered one of life's greatest joys, and provenance is key. Focus is placed on simple recipes that capture nature’s freshest ingredients in their prime. Think of the simplicity of a Caprese salad; juicy tomatoes, fragrant basil and creamy Mozzarella combine to create an iconic dish. I've tried to capture a little taste of the flavours of Italy with my nutrient-rich take
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on the perennial favorite that is spaghetti and meatballs. Although I've created a wholefood take on this classic, I've still used traditional ingredients to make these fibre and flavour-rich bean balls. Beans are traditionally found in Italian cooking usually in the form of borlotti beans in the north, cannellini beans in Tuscany and broad beans in the south. Although native to the Middle East, chickpeas have found their way into Italian cooking. Here they provide the perfect texture to these bean balls as well as the satisfying combination of fibre and protein. Nutritional yeast not only adds an umami kick but also acts as the perfect binder. Sun-dried tomatoes are one of my favourite foods and — in my opinion — heaven in a jar, thanks to their potently intense sweet-tart flavour which pairs beautifully with the fresh basil in these bites. I've added the bean
balls to a delightful tomato sauce slowly simmered to a rich consistency. I love to serve these piping hot on a bed of spaghetti, tossed in the vibrant tomato sauce with a handful of juicy olives and sprinkle of nutritional yeast. While a traditionalist might not approve, I also love to use courgette noodles in lieu of spaghetti for a lighter offering that’s perfect for a summer lunch. Alternatively, serve atop a leafy salad with a handful of olives and a generous drizzle of herby basil pesto. I tend to make a large batch of the rich tomato sauce to slather over a cauliflower pizza, toss with roasted vegetables and pasta or use as a quick dip along with pesto for crudités. I hope this recipe captures some of the vibrancy of Italian cooking and transports your tastebuds to a sun-drenched terrace. Best served al fresco!
MAY 2019
26/04/2019 5:29 p.m.
s
what’s for dinner? lighter Italian food
Vegan spaghetti and meatballs Serves 4
For the “meatballs”: 1 tbsp ground flax, whisked with 2 tbsp water 1 x 400g tin of chickpeas, well drained 15g sun-dried tomatoes, drained Small handful of fresh basil, chopped 2 garlic cloves, crushed 4 tbsp nutritional yeast 30g oats For the sauce: 1 white onion, finely diced 2 garlic cloves, crushed 2 x 400g tins of chopped tomatoes 30g sun-dried tomatoes, drained and roughly chopped 1 tsp coconut sugar (optional) 1 small bunch of basil, finely chopped 1 To make the meatballs, combine the flax and water in a small bowl and set aside for 5-10 minutes. 2 Place the chickpeas, sundried tomatoes, basil, garlic, nutritional yeast, oats and flax in a blender or food processor and blitz until well combined. If the mixture is too sticky, add more oats and blend again. Transfer to a large bowl and season to taste. 3 Refrigerate for 25 minutes to allow the mixture to firm up. 4 Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a baking tray with parchment paper. 5 For the sauce, heat a splash of oil in a pan over a medium heat and cook the onion and garlic in a little for 6-8 minutes until golden and soft. 6 Add the tinned tomatoes and sun-dried tomatoes along with the coconut sugar, if using. Reduce the heat and allow to simmer for 20-25 minutes. Stir in the basil and season to taste. 7 With damp hands, divide the meatball mixture into 16 even sized balls. 8 Heat a non-stick pan over a medium-high heat and brown the meatballs on all sides. Transfer to the prepared tray and bake for 10-12 minutes. 9 Serve the meatballs and sauce over spaghetti. Sprinkle with nutritional yeast and chopped basil. Per Serving 183kcals, 3.2g fat (0.4g saturated), 31.6g carbs (10.5g sugars), 31.6g protein, 9.3g fibre, 0.243g sodium
x www.easyfood.ie
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PUGLIA
Patate, riso e cozze (potato, rice and mussel bake)
Serves 4-6
680g potatoes, peeled and sliced 3mm thick 900g mussels, washed, scrubbed and debearded 120ml white wine 75ml extra-virgin olive oil 6 garlic cloves, crushed 1 onion, sliced 450g plum tomatoes, chopped Handful of fresh parsley, roughly chopped Salt and black pepper 550g Arborio rice Boiling water 30g Pecorino Romano, grated 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Open all of the mussels. Remove and discard the top halves of the shells. Pour any juice released from the mussels into a jug and set aside. 2 In a large bowl, combine the wine, olive oil, garlic, onion, tomatoes and parsley. Season with salt and pepper, then stir to combine well. 3 Cover the bottom of a large, deep baking dish with a layer of the onion and tomato mixture. Layer over some sliced potatoes and place a layer of mussels over the potatoes. Spread half of the rice over everything. 4 Repeat another layer each of onions and tomatoes, potatoes, mussels and rice. Cover the top with the remaining potatoes and vegetables. 5 Drizzle over any reserved mussel juice and any liquid left in the vegetable bowl. Pour over the boiling water until it comes to just below the top layer of potatoes. Scatter over the cheese. 6 Cover with tin foil and bake for 50 minutes. Remove the foil and bake for an additional 10-12 minutes until the top is lightly golden, the potatoes are tender when pierced with a knife and the rice is al dente. 7 Place under a hot grill for 3-4 minutes until the top is a deep golden colour. Allow to rest for 20 minutes, then serve.
Per Serving 686kcals, 16.9g fat (3.6g saturated), 103.3g carbs (5.5g sugars), 28.6g protein, 4.1g fibre, 0.574g sodium
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cooking for fun authentic Italian
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cooking for fun desserts cooking for Italian fun | chocolate
Espresso martini trifles Serves 4
200ml strong black coffee 1 tsp brown sugar 1 tbsp vodka 4 tbsp coffee liqueur 250g mascarpone 300ml double cream 2 tbsp icing sugar ½ tbsp vanilla extract 1 tsp instant espresso coffee powder 150g sponge fingers 30g dark chocolate Cocoa powder, for dusting
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1 Mix the black coffee, brown sugar, vodka and three tablespoons of the coffee liqueur in a shallow bowl. 2 Mix the mascarpone in a separate bowl for two minutes, then beat in the double cream, icing sugar and vanilla until it forms soft peaks. 3 Spoon out one-third of the cream into another bowl. Mix the coffee powder with the rest of the liqueur and stir in to make a coffee cream. 4 Dip the sponge fingers into the vodkacoffee mixture, then arrange into trifle or martini glasses, breaking to fit if needed. 5 Spoon over some plain cream, then finely
grate over a generous layer of dark chocolate. Layer on more soaked sponge fingers, then spoon over the coffee cream and another layer of grated chocolate. 6 Chill for at least two hours until ready to serve. Dust with cocoa powder to finish. Per Serving 577kcals, 37.5g fat (22.8g saturated), 43.2g carbs (9.2g sugars), 11.3g protein, 0.4g fibre, 0.084g sodium
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Biscotti and Nutella semifreddo Serves 8
5 biscotti, roughly crushed 600ml double cream 125g dark chocolate, broken into chunks 100g Nutella 3 egg whites 100g caster sugar 100g hazelnuts 1 Line a 900g loaf tin with baking paper. Add two of the crumbled biscotti into the bottom of the tin, distributing evenly. 2 Put half of the cream in a pan and gently bring to a simmer. Meanwhile, put the chocolate and Nutella in a bowl. 3 When the cream is just simmering, pour over
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the chocolate and Nutella and leave it to melt, stirring occasionally. Set aside and allow to cool to room temperature. 4 Beat the egg whites in a clean mixing bowl until stiff, then add the sugar and beat again until you have a thick, shiny meringue. 5 Whisk the remaining cream to stiff peaks. Gently fold the whipped egg whites and cream into the chocolate, followed by the hazelnuts and remaining biscotti chunks. 6 Carefully transfer the mixture into the loaf tin. Cover with cling film and place in the freezer for at least five hours, or overnight if possible. 7 Remove from the freezer and leave to sit for 15 minutes before slicing to serve. Per Serving 602kcals, 46g fat (25.5g saturated), 42.6g carbs (32.4g sugars), 7.9g protein, 2.4g fibre, 0.099g sodium
MAY 2019
make it healthy gluten-free staycations
Faithlegg House Hotel, Waterford It’s always a good sign when you’re staying in a four-star hotel wondering if it’s a five-star. That’s the feeling you have at Faithlegg House, the recently made-over manor hotel located along a stunning stretch of countryside on Waterford’s Suir Valley. At night, you can hit the eiderdown in affordable period rooms — and why not treat yourself to a delicious gluten-free breakfast in bed? www.faithlegg.com
The Olde Post Inn, Cavan Some hotels cater to gluten-free diets due to fads, trends or public demand. But for The Olde Post Inn in County Cavan, there’s more of a personal story behind the menu. Owner and head chef Gearóid Lynch is himself a coeliac, and he has created a gluten-free dining heaven in Ireland’s hidden heartlands. If you’re inspired by the delicious fare, you can even enrol in one of his cooking courses. www.theoldepostinn.com
Garryvoe Hotel, East Cork East Cork seems to be challenging West Cork as the nation’s foodie capital of late. It’s the home of Ballymaloe House, Ballycotton Seafood, Jameson whiskey and Castlemartyr Resort. Bedding down doesn’t have to cost a fortune: Garryvoe Hotel — a freshly refurbished four-star overlooking the Celtic Sea — offers excellent value, particularly for an off-season spring break. At breakfast, the panoramic Samphire restaurant has a designated gluten-free zone, too. www.garryvoehotel.com
The Twelve, Galway Looking for a gluten-free getaway with a side of romance? The Twelve in Galway, voted Ireland’s best hotel in 2018, is full of swipe-left appeal. Known for its gluten-free hospitality, the hotel features its own fine-dining West Restaurant, the bustling Pins Gastro Bar and its acclaimed pizzeria Dozzina’s, which tempts with glutenfree pizzas. Buonissima! Plus, if you fancy bringing your dog along, the hotel is pet-friendly, too. www.thetwelvehotel.ie
The Shelbourne, Dublin Looking to tick off your accommodation bucket list this year? Alongside the likes of Ashford Castle and Adare Manor, The Shelbourne is one of Ireland’s most iconic five-star properties. It does come at a price, but the hotel’s fine dining is worth the indulgence if budget allows. If staying overnight isn’t on the cards, the hotel’s glutenfree afternoon tea served in the chandelier-lit Lord Mayor’s lounge is a masterclass in baking! www.theshelbourne.ie
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GL UT E N - F R E E
& fabulous You won’t miss the gluten in these delicious creations
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