SPECIAL FEATURE: HEART-HEALTHY MEALS & EXPERT ADVICE EASY FOOD ISSUE 136
STEP-BY-STEP SOURDOUGH BAKE THE BEST BREAD! EVEN QUICKER
CHICKEN DINNERS
PANCAKE TUESDAY
NEW WAYS WITH TINNED TOMATOES
8 CHINESE B RAISED PORK BELLY, P.7
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• COOKING WITH MUSHROOMS • PANCAKE TUESDAY TREATS • WEEKNIGHT MENU • SIMPLE CHICKEN SUPPERS • CHINESE NEW YEAR • HEART-HEALTHY RECIPES • FREE-FROM DINNERS • HOMEMADE BISCUITS •
SIMPLE WEEKNIGHT COOKING
recipes & tips from ireland's test kitchen
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DITCH THE TAKEAWAY!
Chinese favourites to try at home
SPECIAL GUEST ED
ITOR Artisan baker Pa trick Ryan teaches us all ab out the beauty of prop er bread
18/01/2019 10:44
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Lemony crêpes Suzette, p.41
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Steamed Chinese dumplings, p.87 Digital Interns Domenica Soldo foodintern@zahramediagroup.com Kate Durnin foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming, Kelly Doolan, Maggie Lynch and Samantha Rath. DESIGN Siobhán O’Riordan, Sarah Hamill and Rodrigo Maruso.
Hey Easy Food readers, I’m Patrick Ryan from The Firehouse Bakery and Bread School and am delighted to be the guest editor of this issue of Easy Food. I’ve worn a few hats in my day, from law school student to chef, but it wasn’t until a beach in Fiji that I found myself in the world of real bread. With my bags still packed from a year of travelling, I found myself in Bath, UK, where I helped set up and establish the Thoughtful Bread Company, during which time I published my first book “Bread Revolution” and appeared on a BBC series called “The Big Bread Experiment.”
Patrick Ryan
Many people thought I was crazy when I decided to pack my bags and head home, particularly as Ireland was in the midst of a recession. But with my now-wife Laura by my side, we took the mad notion to set up a bread school on an island that boasts a population of 27 off the coast of West Cork. Heir Island became the birthplace of Firehouse Bakery. Things have a strange way of working out and we haven’t looked back since. We didn’t have a detailed plan as to where we thought our business would take us, but we knew we wanted to make honest, artisanal bread readily available across Ireland, while also teaching people how to make it themselves. About a year after we established the Bread School, we opened a bakery and café in Delgany, Co. Wicklow, which has grown to a sprawling food emporium with a second commerical bakery that supplies fresh bread to over 80 locations across the country.
PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Síomha Guiney. Some images from Shutterstock.com.
We refuse to use additives or preservatives; therefore, our bread will never contain improvers, processing aids or any other nasty chemicals. Every loaf is hand crafted.
TEST KITCHEN Built by QK Living www.qkliving.ie
For me, artisan baking means bread is made in small batches by someone for whom baking is a labour of love — in the old style, with no preservatives. That is how it is at Firehouse Bakery
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Goat curry with Irish flatbreads, p.37
Many of us have forgotten what real bread tastes like, and we wanted to change that. The idea behind the Firehouse was to bring back the village bakery, reintroduce people to great tasting bread and encourage more people to bake for themselves.
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Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Baked garlic mushrooms, p.33
I hope the information and recipes here inspire you to flour up that worktop and get cracking on baking bread at home. Happy baking!
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I’m sharing some of my recipes and top tips here, from p.18 — this is the perfect time to have a go at making your own loaf of bread at home. Bread making is a skill for life and I can promise you, once you see that first crusty loaf coming hot out of the oven, you will never look back! I’m constantly learning and adapting my methods even after years of baking, so don’t worry if it takes a few practice tries to get something you’re happy with. It’s all about understanding what goes into making a really great loaf of bread, from the ingredients to the mixing and proving to the baking, and I still get such a buzz out of seeing a fresh loaf of bread that I’ve made by hand.
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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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February
CONTENTS
REGULARS
Perfect pancake ideas
08 YOUR SAY
P.40
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 30 MOREL SUPPORT
These flavoursome mushroom recipes
are pure magic
36 EAT IRELAND
Recipe Editor Jocelyn Doyle asks why we
aren’t eating more goat
LARDER LUCK 52 PANCAKE PERFECTION
Bring Pancake Tuesday to the next level
Goat curry with Irish flatbreads
WHAT’S FOR DINNER?
P.37
56 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
P.34
Decadent creamed mushrooms with garlic and Parmesan
4 Easy Food
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72 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming talks steak dinners
FEBRUARY 2019
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COOKING FOR FUN
KIDS’ KITCHEN
86 CHALLENGE YOURSELF
98 SPRING INTO SPRING CLEANING!
Our step-by-step guide makes these
classic Chinese dumplings achievable
Freshen up your kitchen with tips
at home
from our Home Ec expert
88 TREAT YOURSELF
100 TOQUES FOR TOTS
These small-batch chocolate truffles are
Help your budding chef get
the perfect treat for one
comfortable in the kitchen with these cookery school tips
90 COCKTAIL HOUR
103 EASY JUNIORS
We go back to basics with on-trend gin
These fun skewers are a great sweet
94 IT’S A CAKE WALK
treat for Valentine’s Day
We need no excuse to whip up this luxurious chocolate dessert, but
Steamed Chinese dumplings
Valentine’s Day is as good as any
P.87
P.108 Vegan tofu satay bowls
MAKE IT HEALTHY! 106 FUNCTIONAL FOODS
Nutritionist Amy Meegan champions
the functional properties of oats
P.95 Decadent flourless
114 HEART-HEALTHY HABITS
chocolate coffee cake
Expert advice from the Irish Institute of
From The Cover
www.easyfood.ie
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bake the best bread! even quicker
DinneRS tuesday
new ways with tinned tomatoes
8 chinese b raised pork belly, p.7
Roi 34.50
Chinese favourites to try at home
SPECIAL GuESt EdItor
Artisan baker Patrick teaches us all about Ryan the beauty of proper bread
FROM OUR KITCHEN TO YOURS
P.76
124 HOW THE COOKIE CRUMBLES
P.19
BREAD AS IT SHOULD BE
DitCh the takeaway!
Delicious dinner inspiration free
from eggs, gluten and dairy
120 All the knowledge you need to become
Welcome the Chinese New Year with these flavoursome dishes
panCake
116 NEW WAYS WITH FREE-FROM DINNERS
Take care of your heart the tasty way with these healthy meal ideas
BAO DOWN
ChiCken
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Tinned tomatoes are a storecupboard staple for a reason
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I SAY TOMATO, YOU SAY...
Step-by-Step SouRDough
aUs $8.50 february 2019
These creations prove that pancakes aren’t just for that Tuesday
Simple weeknight Cooking
UK £4.30
FLIPPIN’ FANTASTIC
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THE HEART OF THE MATTER
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P.40
• cooking with mushrooms • pancake tuesday treats • weeknight menu • simple chicken suppers • chinese new year • heart-healthy recipes • free-from dinners • homemade biscuits •
These handy chicken dinners are perfect for busy weeknights
Special feature: heart-healthy mealS & expert advice
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QUICK-FIX CHICKEN
Easy Food ISSUE 136
P.68
Nutrition and Health
Patrick Ryan of Firehouse Bakery talks real bread
an expert in the kitchen
Food Stylist Shannon Peare opens the lid of the cookie jar to teach us the tricks of the trade
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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Bread
,
as it should be
For more on the Firehouse Bakery and Bread School, visit www.thefirehouse.ie @firehousebread
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guest editor Patrick Ryan
P
atrick Ryan laughs as he recounts his path to becoming one of the foremost champions of “real bread” in Ireland; to say the least, it has been punctuated by plucky leaps: from law school to culinary school, training in one of Dublin’s most celebrated restaurants to cooking with housewives in Fiji, co-founding a bustling bakery in the UK to estabishing a bread baking school on a remote Co. Cork island. The driving force has been a dedication to following his passion, helping him garner the knowledge and mastery to elevate the humble process of bread baking to an art accessible by the masses. Patrick Ryan rather dislikes using the term “real bread,” but there are few alternatives to capture the calibre of what he produces at The Firehouse, especially when compared to what most of us let pass as this food staple. Patrick and Laura — his business partner and wife — established The Firehouse Bread School on the rather remote Heir Island in Co. Cork in 2012 before opening The Firehouse bakery and café in Delgany, Co. Wicklow the following year. The bakery is a brick-andmortar homage to the best parts of bread: the wood-burning oven breathes warmth and ambiance into the café (not to mention handmade flatbreads and pizzas), as diners nestle themselves into cosy tables for a warming breakfast, hearty lunch or a leisurely cup of top-notch coffee. An open view into the kitchen complements the ambient buzz, which Patrick notes has been known to heighten to queues out the door. The highlight, of course, is the bread: wicker baskets teem with fresh, crusty, artisanal loaves that are always and only made with the best ingredients. This means no preservatives, additives or chemical raising agents; all of his leavened breads rely on the traditional proving process, whereby yeast reacts with the naturally present sugars in the flour to help the dough rise slowly and purposefully. Patrick is right to note that this is how all breads rose before the invention of bicarbonate of soda about 150 years ago, a fact that is useful to have in the back pocket any time someone is quick to deem sourdough a “trendy” bread. For Patrick, however, it’s not what isn’t in Firehouse Bakery breads that is most important, but rather what is: flour, water and yeast. From learning about the different properties of the grains he sources for his flours to following up with the dairy farmer
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when the most recent delivery of Irish butter was producing ever-so-slightly different pastries (the cows had recently changed diets apparently), Patrick ensures that everything that goes into his breads is of the highest possible standard and made according to methods that extract the most goodness from the ingredients. This has earned Firehouse breads the term "real bread” — a semantic frustration, in that this is how all bread really should be made. Wordplay or no, the real bread revolution has gained serious ground among bakers, chefs, restauranteurs and lovers of food across Ireland. Patrick is a founding member of Real Bread Ireland, a support network of bread bakers whose aim is to bolster “real” bread baking practices and to make it easier for consumers to find those bakers. The Firehouse is certainly doing its part: it supplies freshly baked bread to over 80 locations in Ireland and Patrick is ready to see
this grow. The newly upgraded commercial bakery will not only support more production capabilities, but also has a dedicated space that will be used as a second bread baking school location by May 2019; a very welcome addition, as the Heir Island courses book out almost immediately. It would be foolish to put an end goal on the success The Firehouse might yet reach. In eight short years, it has become a cosy meeting spot for locals, a source of support for bakers, a driving force of proper food education and a Mecca for bread lovers across Ireland; we think the best course for us is to let Patrick continue down his path, wherever that may lead.
For more information on Real Bread Ireland and to find a real bread baker near you, visit www.realbreadireland.org
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Morel support
These flavoursome mushroom recipes are pure magic
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what’s in season? mushrooms
Crispy Chinese chicken with mushrooms and soy Serves 4
4 chicken fillets, chopped into small bitesized slices 3 tbsp cornflour 1 tbsp vegetable oil 1 tbsp sesame oil 250g chestnut mushrooms, sliced 1 medium courgette, halved and sliced 1cm thick 6 tbsp soy sauce 1 tbsp sugar 1½ tbsp rice wine vinegar 3 garlic cloves, crushed 1 x 2cm piece of fresh ginger, peeled and grated To serve: Rice
1 In a bowl or a sealable bag, combine the chicken with the cornflour. 2 Heat the vegetable and sesame oils together in a wok or large pan over a mediumhigh heat. 3 Working in batches to avoid crowding the pan, brown the chicken on all sides, shaking off excess cornflour before adding the chicken to the pan. Transfer to a plate lined with kitchen paper. 4 Carefully wipe out the pan with a ball of kitchen paper and turn the heat to high. 5 Add the mushrooms and courgette and cook for 5-6 minutes until they begin to brown. Add the garlic and ginger and cook for 30 seconds, stirring. 6 Return the chicken pieces to the pan and stir to coat. 7 Add the soy sauce, sugar and rice wine vinegar. Stir to coat and cook for 2-3 minutes. Serve over rice and sprinkle with sesame seeds, if desired.
Mushrooms love…
• Butter • Garlic • Cheese • Cream • Bread and pasta • Nuts
• Chicken • Beef • Dark leafy greens • Thyme • Soy sauce • Miso
Sesame seeds Per serving: 366kcals, 13.9g fat (3.5g saturated), 15.8g carbs (4.4g sugars), 43.1g protein, 1.9g fibre, 1.029g sodium
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Fiana Reid “I made this recipe for me and my partner. It was easy and quick to make and very tasty. The preparation was very simple and you would have most ingredients in your cupboard. This is a very useful recipe if you’re in a hurry and want a good, nutritious, balanced low carb meal.”
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Flippin’ fantastic GET PREPPED FOR PANCAKE TUESDAY WITH THESE INDULGENT CREATIONS
58 Easy 40 Easy Food Food
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FEBRUARY OCTOBER 2019 2018
18/01/2019 10:29
cooking for fun night larder luckdate pancakes
Lemony crĂŞpes Suzette Serves 4
For the pancakes: 2 large eggs 180ml milk 120ml water 120g plain flour 45g butter, melted, plus extra to cook
For the lemon-orange butter: 4 tbsp caster sugar Zest and juice of 1 lemon 120ml fresh orange juice 2 tbsp orange liqueur (optional) 90g butter
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1 Whisk together the ingredients for the pancakes until smooth. Cover and refrigerate for one hour. 2 Heat some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm while you repeat with the rest of the batter. 3 Add the sugar to a frying pan over a medium-low heat. Allow the sugar to melt slowly without stirring until it becomes a deep amber colour. 4 Remove the pan from the heat and stir in the lemon zest, lemon juice, orange juice and orange liqueur (if using).
5 Return the pan to the heat to warm through, then stir in the butter and simmer until the sauce is glossy and reduced slightly. 6 Fold the pancakes into triangles and turn in the pan to coat in the lemonorange butter sauce. Serve immediately.
Per serving: 499kcals, 34.3g fat (20.8g saturated), 40.9g carbs (17.3g sugars), 8.4g protein, 0.9g fibre, 0.276g sodium
Easy Food Food 59 41 Easy
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n w o d o a B
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cooking for fun traditional Chinese
Welcome
the Chinese New Year with these flavoursome dishes
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f l e s Your Treat
THESE SMALL-BATCH TRUFFLES ARE THE PERFECT TREAT FOR ONE
Small batch chocolate truffles Makes 4-6 For the truffles: 90g dark chocolate 30ml double cream Pinch of salt To finish: 1 tbsp cocoa powder 1 Chop the chocolate into small pieces and place in a microwave-safe dish. Add the cream to the bowl and microwave for 40 seconds. 2 Remove the bowl from the microwave and let sit for one minute, then gently whisk until the chocolate is combined with the heavy cream. Stir in the cream. 3 Cover and chill in the fridge overnight. 4 With a spoon, scoop four even portions from the truffle mixture. 5 Roll each portion into a ball, then roll in cocoa powder. Enjoy! Per truffle 158kcals, 11.4g fat (7g saturated), 11.9g carbs (6.5g sugars), 2g protein, 3g fibre, 0.042g sodium
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“WHAT COULD POSSIBLY TOP THIS OFF? YOUR IMAGINATION”
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18/01/2019 10:49
C OC K TA I L
hour We go back to basics with on-trend gin
What is gin?
Gin is essentially vodka, flavoured with selected botanicals.
How is it made?
Gin is made in exactly the same way as vodka, but with one major difference: it’s distilled (or redistilled) with a unique blend of botanicals that can include herbs, spices and fruit. The purpose of this is to provide a distinctive flavour, in stark contrast to vodka, which is intentionally flavourless. A skilled gin distiller knows how to balance the botanical flavours to make a quality product. No matter which blend of botanicals and spices is added into a gin, the one flavour that is always included is juniper, which adds a floral, piney flavour. The reason for this goes back to jenever, a malt barley winebased spirit made in 16th century Holland, from which gin evolved. Jenever was renowned for its medicinal properties, but not for its taste, and so juniper was added to mask its less pleasant flavour notes.
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Other botanicals often added to gin include: • coriander • orange or lemon zest • star anise • fennel • licorice • angelica root • cassia bark • orris root • cucumber
Fun fact:
Unlike other spirits, such as vodka, whiskey or tequila, gin is supposed to be mixed, as the botanicals come to life in cocktails and add complexity. This is why there are more classic cocktails made with gin than with any other spirit.
Other uses:
• Fill a spray bottle with some gin and a few drops of essential oil for a homemade air freshener. The alcohol will evaporate, leaving behind the piney scent of juniper and
whatever else you add in. • Forget white wine — the higher percentage of alcohol in gin will shift a red wine stain more effectively. • Spray some gin into smelly shoes to kill the odour-causing bacteria. • If you suffer from arthritis, try soaking golden raisins in gin for a week, then eating 10 of them a day. Both juniper and golden raisins contain anti-inflammatory compounds, and this remedy is said to ease arthritic pain. • Use a soft toothbrush dipped in gin to clean your jewellery and give it a nice shine.
Fun fact:
While martinis these days can be ordered with either, a true martini should be made with gin, not vodka. The rise of the vodka version is down to James Bond and his famous “shaken not stirred” vodka martini, combined with clever marketing campaigns from vodka companies.
FEBRUARY 2019
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larder luck gin
Classic martini Serves 1 60ml gin 15ml dry vermouth To garnish: 1 or 3 olives on a cocktail stick, or a twist of lemon peel
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1 In a cocktail shaker filled with ice cubes, combine the gin and vermouth, adding a little more or less vermouth to your personal taste. Stir for 30 seconds. 2 Strain into a chilled cocktail glass. 3 Garnish with olives or a lemon twist. Per Serving 5165kcals, 0g fat (0g saturated), 0.5g carbs (0g sugars), 0g protein, 0g fibre, 0.01g sodium
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S ’ IT
k l a w e k ac
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WE NEED NO EXCUSE TO WHIP UP THIS LUXURIOUS CHOCOLATE DESSERT, BUT VALENTINE’S DAY IS AS GOOD AS ANY 94 Easy Food
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cooking for chocolate fun peanutdessert butter cooking for fun ultimate
MAKE IT YOURS If you’re not a fan of coffee liqueur, swap it out for an equal amount of Baileys, whiskey, brandy, rum, amaretto or frangelico! If you’d like this to be booze-free, you can swap in 100ml cooled strong coffee.
Decadent flourless chocolate coffee cake with Baileys whipped cream Serves 10 For the Baileys whipped cream: 250ml double cream 2 tbsp granulated sugar 2 tbsp Irish cream liqueur For the cake: 250g dark chocolate (70% cocoa solids), chopped 125g butter, chopped into cubes, plus extra for greasing 5 large eggs, separated 220g caster sugar 100ml coffee liqueur
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1 For the Baileys whipped cream, beat together the cream and sugar using an electric whisk until thickened. 2 Stream in the Irish cream liqueur and continue to beat until the mixture forms stiff peaks. Refrigerate until ready to use. 3 Preheat the oven to 140˚C/120˚C fan/gas mark 1. Lightly grease a 20cm springform cake tin with butter. 4 Place the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Allow to melt, stirring occasionally. 5 Remove from the heat, add the butter and stir until melted. 6 In a bowl, whisk the egg whites together with half of the sugar until glossy but not too stiff.
7 In a separate bowl, beat the egg yolks together with the rest of the sugar. 8 Fold in the chocolate and butter mixture and the coffee liqueur. Gently fold in the egg whites. 9 Transfer to the prepared cake tin and bake for 55 minutes or until a skewer inserted in the centre comes out clean, checking after 45 minutes. 10 Allow to cool in the tin. Slice and serve with the Baileys whipped cream. Per Serving 489kcals, 29.9g fat (18.5g saturated), 47g carbs (44.2g sugars), 5.8g protein, 0.9g fibre, 0.14g sodium
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THE HEART OF THE MATTER TAKE CARE OF YOUR HEART THE TASTY WAY WITH THESE HEALTHY MEAL IDEAS
HEART HELPERS • Oily
fish • Whole grains, including oats • Tomatoes • Dark leafy greens, e.g. kale, spinach, broccoli and cabbage • Legumes, e.g. beans, peas, lentils, chickpeas • Nuts, e.g. walnuts, almonds and macadamia nuts • Berries • Citrus fruits • Potatoes (not deep fried, though!) • Seeds e.g. flax seeds, chia seeds • Soy products, e.g. edamame, tofu, soy milk • Avocados • Garlic • Olive oil, cold pressed rapeseed oil, walnut oil, avocado oil • Green tea • Coffee, in moderation • Chillies • Pomegranates
Vegan tofu satay bowls Serves 4 For the bowls: 400g cooked brown rice 2 carrots, grated 3 generous handfuls of baby spinach 300g broccoli, chopped into florets 2 tsp olive oil 1 x 400g tin of chickpeas, rinsed and drained Salt and black pepper 450g extra firm tofu, pressed and drained, cut into cubes For the satay sauce: 1 tbsp toasted sesame oil 4 tbsp low sodium soy sauce 4 tbsp maple syrup 1 tbsp chilli garlic sauce, e.g. sriracha 4 tbsp crunchy peanut butter, no added sugar or salt To serve: Sesame seeds Fresh chillies, sliced
1 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Place the tofu in a single layer on a non-stick baking tray and cook for 25 minutes. Transfer to a shallow bowl. 2 In a bowl, whisk together all of the ingredients for the sauce until creamy and smooth. Add half of the sauce to the bowl with the tofu and set aside to marinate. 3 Toss the broccoli with one teaspoon of olive oil and a pinch of salt and pepper. Roast for 20 minutes. 4 Heat the remaining olive oil in a large nonstick pan over a medium heat. Cook the tofu for 3-4 minutes until crispy and golden brown, working in batches to avoid crowding the pan. When the last batch is browned, return all of the tofu to the pan. Pour in the marinade and stir to coat. 5 Divide the brown rice amongst four bowls. Top each portion with one-quarter each of the grated carrots, spinach leaves, roasted broccoli, chickpeas and tofu. 6 Drizzle with the reserved satay sauce and scatter with sesame seeds and fresh chillies, to serve.
Per serving:727kcals, 22.4g fat (4.1g saturated), 110.1g carbs (17.3g sugars), 26.4g protein, 9.6g fibre, 0.824g sodium
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HEART HELPERS Tofu + olive oil + whole grains + olive oil + chickpeas +peanuts + seeds + chillies
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make it healthy! heart healthy foods
d The more fruit an vegetables you t, include in your die k of the lower your ris en heart disease! Ev more reason to hit th at five-a-day.
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