SPECIAL KITCHEN INTERIORS FEATURE: UPGRADES TO SUIT ANY BUDGET EASY FOOD ISSUE 137 • COOKING WITH SPRING GREENS • SHAREABLE RECIPES FOR A CROWD • TRADITIONAL IRISH FOOD • EASY WEEKNIGHT MENUS • MOTHER'S DAY BRUNCH • ALL ABOUT SEAWEED • KITCHEN INTERIORS •
The best €15 we’ve ever spent in the kitchen
CELEBRATING IRISH FOOD favourites on traditional New twists
QUICK DINNERS Mother’s Day brunch
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ALL ALL ABOUT ABOUT
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EDITORIAL TEAM Recipe Editor Jocelyn Doyle email@example.com fave recipe: Thai lamb salad with mint and coriander, p.20 Digital Interns Domenica Soldo firstname.lastname@example.org Kate Durnin email@example.com Contributors Aoife Howard, Michael Fleming, Sinead Keegan, Imelda McCarron and Kate Masterson. DESIGN Rodrigo Maruso and Sarah Hamill. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare, Síomha Guiney and Deirdre Hynes. Some images from Shutterstock.com. TEST KITCHEN Built by QK Living www.qkliving.ie ADVERTISING Sarah Currey firstname.lastname@example.org Philip McGaley email@example.com ADMINISTRATION Production Consultant Val Citron firstname.lastname@example.org Circulation Manager John Dempsey email@example.com Accounts firstname.lastname@example.org Syndication Enquiries email@example.com BOARD OF DIRECTORS Managing Director Gina Miltiadou firstname.lastname@example.org fave recipe: Carrageen cold remedy, p.86
Welcome to the March issue of Easy Food! We’re focusing on our favourite room of the house in this issue: the kitchen. Whether it’s rediscovering your favourite recipes, experimenting with new ones, or giving the room itself a little TLC, it’s a space that certainly deserves some attention.
This is why we’ve included a special feature all about the kitchen from p.100; whether you’re considering a major kitchen renovation or looking for a quick and easy project to give your space a bit of a facelift, we have you covered! Check out the best budget-friendly kitchen upgrades you can do this weekend from p.112, or the top five mistakes people make when tackling a major kitchen remodel, p.105. For more routine care, our guides on keeping your kitchen in tip-top shape are must-haves. Flip to p.126 for a step-by-step spring cleaning routine and p.106 for smart storage solutions for your kitchen because — let’s be honest — we could all use a little less clutter and a little more functional work space! From managing a bustling test kitchen, we at Easy Food are experts when it comes to stocking up with the right tools. Our team of editors, recipe writers and food stylists compiled the ultimate list of the best €15 we’ve ever spent for the kitchen from p.102 and top tips on what items needed in every kitchen from one of Dublin’s premier kitchen supply stores, p. 124. We really believe the kitchen is the heart of the home and what better time to celebrate our much-loved home of Ireland than in March? We’re going all out for St. Patrick’s Day with simple recipes for celebrating from p.34 and clever twists on bacon and cabbage from p.62. If you’re looking to spoil mum this year on Mother’s Day (don’t forget, it’s March 31st!), the family can pitch in and make our handy menu from p.68, while little ones can have a go at the adorable butterfly pasta pot crafts on p.81. So whatever your plans are for the kitchen this month, be sure to show it a little love — we promise there will be many happy returns! Happy cooking
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22/02/2019 10:07 a.m.
Crispy baked eggs with onions and cheese
08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 18 ABSOLUTELY MINTED
Freshen up your spring cooking with in-
24 EAT IRELAND
Recipe Editor Jocelyn Doyle raises a glass
to Irish resilience
26 NEW WAYS WITH SPRING GREENS
Tasty new ideas for leeks, spring cabbage
and spring onions
LARDER LUCK 30 SIMPLE AND SHAREABLE
These handy recipes are perfect for
serving a crowd
WHAT’S FOR DINNER? 56 FROM THE BUTCHER’S BLOCK
Polish bacon and cabbage pasta
Local butcher Michael Fleming talks traditional foods over a bowl of coddle
4 Easy Food
58 SAVOURY BAKES IN A SNAP The Great British Bake Off’s Imelda McCarron’s shortcut pork pies are a winner
COOKING FOR FUN
MAKE IT HEALTHY! INTERIORS
72 BACK TO BASICS BAKING
84 SEASIDE SUPERFOOD
Food Stylist Shannon Peare is taking
Ireland’s coastlines are brimming with
us back to basics with her top tips for
this all-natural nutritional powerhouse
perfect bakes every time
88 OH MY GOODNESS! Aoife Howard tries a healthy twist on
a comfort food classic
78 KIT OUT YOUR KITCHEN!
81 EASY JUNIORS Little ones will love to make these cute Mother’s Day ornaments
106 SMART STORAGE These storage solutions make the most
healthy, seasonal veggie can be
of your kitchen, no matter its size
FROM OUR KITCHEN TO YOURS 96
105 WHAT NOT TO DO WHEN REMODELLING
You won’t believe how versatile this
must-have list of equipment for any kitchen
Learn what deserves your attention first
Steer clear of these pitfalls
90 CAULIFLOWER POWER
Our Home Ec expert shares her
104 PRIORITISING YOUR KITCHEN RENOVATION
All the knowledge you need to become an expert in the kitchen
110 CHILL OUT Learn how to take the best care of your fridge and freezer
112 CHEAP DESIGN UPGRADES You don’t need to spend a fortune!
Spiced potato and kale cakes
114 DESIGN TRENDS WE’RE LOVING These on-trend kitchen designs are bound to make a statement
116 CHOOSING THE RIGHT OVEN Whether buying a new oven or taking care
of your current one, we’ve got you covered
Carrageen cold remedy
These authentic recipes highlight the best of seasonal produce
quick dinners Mother’s Day brunch
Whether for brunch, lunch or dinner, this easy two-course spread is the perfect Mother’s Day treat
All All About About
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A TRADITIONAL ST. PATRICK’S DAY
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Try an old classic a new way with these fun twists on bacon and cabbage!
celebrating irish food l favourites
UPGRADE A FAVE
Keep it simple, keep it quick with our whole week’s worth of family meals
The best €15 we’ve ever spent in the kitchen
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The Easy Food Team dishes on our favourite cheap kitchen buys
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• cooking with spring greens • shareable recipes for a crowd • traditional irish food • easy weeknight menus • mother's day brunch • all about seaweed • kitchen interiors •
THE BEST €15 WE’VE EVER SPENT IN THE KITCHEN
Easy Food ISSUE 137
From The Cover
From our kitchen to we’re sharing expert yours, tips on must-have items for your kitchen, decorat ing ideas remodelling checklis and ts.
From our kitchen to yours, we’re sharing expert tips on must-have items for your kitchen, decorating ideas and remodelling checklists
118 THE DIRTIEST PLACES IN YOUR KITCHEN Get the gloves out and tackle these
hidden germ factories
120 DISHWASHER TLC Take good care of your trusty dishwasher
122 TIPS FOR GREENER CLEANING Make your kitchen sparkle with these DIY cleaning hacks
124 5 ITEMS EVERY KITCHEN NEEDS Kate Masterson from The Kitchen Whisk dishes on the absolute must-haves
126 KITCHEN CLEAN-OUT Spring cleaning is the perfect excuse to clear out your kitchen Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
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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RECIPE INDEX v
LF DF GF
The new white bread
Minted dark chocolate tart
Brownie and salted caramel ice cream trifle
Traditional apple crumble
So-simple white chocolate mousse
Berry custard pastry sandwiches
Lemon meringue nests
Leek and bacon tart
One-pan sausage and cabbage
Beef and Guinness stew
St. Patrick’s Day Boston-style hash browns
Cajun lamb chops with quick slaw
Easy cheesy beef and pepper pasta
Cheat’s pork pies
Bacon and cabbage pie with wholegrain mustard mash
Bacon and cabbage croquettes
Polish bacon and cabbage pasta
Cream of cabbage soup with bacon
Smoky pork burrito bowl
Atlantic coast seafood chowder
One-pan garlic prawns with potatoes and asparagus
Sea spaghetti with chilli and garlic prawns
Crispy Chinese chicken with mushrooms and soy
One-pan crispy chicken with tomato rice
Provencal chicken stew
COVER RECIPE: Spring chicken and dumpling pie
Sugarsnap peas with mint and lemon
Watermelon and mint ice pops
Leek and potato tortilla
Spring cabbage with capers and lemon
Cheesy cabbage gratin
Butter braised spring onions
Charred spring onion and hummus toasts
Greek-style roasted vegetable bake
Crispy baked eggs with onions and cheese
One-pot Indian-spiced quinoa
Quiche with leeks, greens and Gruyère
Simple spring side salad
Spiced potato and kale cakes
Plant-based cali’flour pizza crust
Tahini beet pizza
Apple crumble cake
St. Patrick’s Day New york style potato skins with bacon and cabbage
LF DF GF
Thai-style lamb salad with mint and coriander
St. Patrick’s Day warming family potato gratin with bacon and cabbage
• • •
DRINKS Ballykeefe poitín apple sour
Carrageen cold remedy
FISH AND SEAFOOD • •
6 Easy Food
• • •
• • •
• • •
What’s inside A sneak peek at what you’ll find in this issue
ALL THINGS IRISH
Regular readers will know we celebrate being Irish all year round, but we really love to shout about it every March. This year, we’ve got the classics covered — we’ve been giving bacon and cabbage a fun twist, from p.62, and our butcher Michael Fleming is chatting about Dublin coddle and other traditional meat dishes on p.56. Recipe Editor Jocelyn Doyle is exploring the history and revival of poitín on p.24, we’ve been enjoying the many health benefits and delicious flavours of Irish seaweed from p.84, and you can master the art of preparing our fabulous Dubiln Bay prawns, p.130.
TREAT YOUR MAMMY
There’s no better woman than an Irish Mammy, so we want to make sure you let yours know how much you appreciate her. Flip to p.68 for an easy spread you can make her that’s ideal for brunch, lunch or dinner; even older kids will be able to pull this together. Meanwhile little ones can get busy making our cute butterfly pasta pots, p.82. Alternatively, simply let her put her feet up for the evening while you make one of our easy everyday dinners — she deserves it!
Quiche with leeks, greens and Gruyère p69 Bacon and cabbage croquettes p64
Dublin coddle p56
Sea spaghetti with chilli and garlic prawns p84
As much as we adore hearty winter meals, we’re excited to leave them behind and welcome spring flavours into the kitchen. Fresh mint is in season, and we’re looking at ways to incorporate it into both sweet and savoury dishes, from p.18. We continue this spring green theme from p.26 with delicious recipes using spring onions, spring cabbages and leeks.
Lemon meringue nests p71 One-pan garlic prawns with potatoes & asparagus p48 Butterfly pasta pots p.82
Thai-style lamb salad with mint and coriander p22
Minted dark chocolate tart p20
Simple spring side salad p70
Interiors If any group of people knows its way around a kitchen, it’s Team Easy Food. We’re indulging our love of cooking-focused interior design in this issue, with a bumper spread on making the heart of your home look — and function at — its absolute best. Whether you’re doing a full revamp, looking to make the most of a small space or simply wondering which kitchen gadgets we can’t live without in here, there’s something for you from p.100.
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We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
“I wanted to say, wow! Found your magazine in December for the first time. I'm very, very new to cake decorating, but I took three recipes from your magazine (Christmas cake, Ferrero Rocher cake and chocolate biscuit pudding) and they were received really well. I bake a lot but I'm new to decorating, having done a beginners’ course in Hartstown community college for 10 weeks with the fabulous Jennifer Rooney. Your magazine caught my eye and I loved the different recipes. The Ferrero chocolate hazelnut cake in particular was absolutely amazing and if I can try it with very limited decorating time under my belt, anyone can!”
“Thanks so much for my two-page slot in your amazing magazine. It gave me a great boost and all the kids on the feature are so impressed. Thanks again for this wonderful opportunity to feature in February’s Easy Food magazine.”
Samantha Rath Stir It Up Kids' Cookery School
“When your 10-year-old brings a Valentine’s Day surprise to your desk!”
Jeanette A. McDonald
January competition winners 1 x dinner from table d’hote menu at the East Room with a bottle of wine
“Made your bacon and tomato spaghetti… very tasty. Went down a storm.” Robbie Shields
“Tried your chicken and broccoli bake yesterday evening, it’s really delicious.” Lucia Provaznikova-Kucerova
1 x dinner for two at Greenes Restaurant with pre-dinner cocktails and an overnight stay in Hotel Isaacs Vanessa Burke
1 x lunch for four with cocktails at Saba
“I didn't save the recipe I saw for bread that has cheese and onions in it — I thought it was in the present magazine! Maybe someone has it please?” Florence Bass
1 x Morphy Richards health fryer Donna Caldwell
1 x Stellar juicer Linda Davies
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“The yaki soba is so delicious, my daughter absolutely loves it!” Lucia Provaznikova-Kucerova
“Hi Florence! You'll find it on our website. Enjoy!” Easy Food
letters and comments
We asked, you answered…
Eggs or yoghurt, croissant or pancakes – what's your favourite breakfast? “Eggs Benedict on bruschetta is perfection! My favourite treat/spoils for breakfast (I don’t get to have it too often).” @MrsLinky
“Eggs, in any form.” Michelle Simon
“Last Friday’s work lunch #tomatoandorangesoup @easyfoodmag.” @rachel.kelly.75685962
“It’s a toss up between your potato and Cheddar rösti recipe topped with a fried egg, and sweet waffles with loads of hot chocolate sauce, salted caramel and toasted almonds. I’m a weekend-only breakfast girl, so I go big or don’t bother. Starving now though!” @sweetandmeat
“Why use yeast and starter in the Firehouse baguette recipe? I've seen it in a few recipes, I'm guessing it is simply to make the dough fluffier faster, but not sure.” @pintolaranja
“@firehousebread It works! Thank you for the inspiration.” @ivan_mar79
“Hi Susana! Using a combination of sourdough and yeast gives the best of both worlds. With the yeast, we get the proving time and lightness and the sourdough starter adds extra flavour to the dough. Hope this helps!” @easyfoodmag & @firehousebread
“My favourite kind of time... coffee and my fave mag! @easyfoodmag.” @foreverroisin
“Another winner from @easyfoodmag – smoky prawns with tomato, chorizo and coriander. Really easy, and super tasty and satisfying after a long day at work.” @laurascookhouse
We asked, you answered… Do you think it's essential to preheat your oven before cooking, or have you managed to skip it without any disastrous consequences?
“Love it as always. Delighted to read that you are planning a special Flexitarian edition this month!” @EatsFoodnTweets
Meet the Taste Team
says, “I live in the small village of Summerhill in Co Meath. I am a stay-a-home mother and wife to my husband Declan and two kids Grace (aged five) and Oscar (three). I love being in the kitchen, experimenting with new recipes. I especially love baking bread and novelty cakes in my spare time. I am a keen believer in allowing the kids into the kitchen to help with cooking; not only is it enjoyable for them, but a life skill, too.”
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Contact us Easy Food Magazine @easyfoodmag easyfoodmag
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FOOD BITES PIECE OF CAKE! Last year, 15-year-old Ava Pierce, from Gorey, Co. Wexford, was crowned the winner of the National Junior Baking Competition, sponsored by Aldi and in association with Foróige and the National Ploughing Association. Her award-wining lemon drizzle cake is now available in Aldi stores nationwide for €2.49. Ava is a member of Askamore Foróige Club and is in transition year in Gorey Community School. The National Junior Baking Competition offers young people an opportunity to showcase their baking skills and win great prizes. www.aldi.ie
… Y D A E T S , Y D A E R
Now in its 11th year, the Incredible Edibles programme has been launched across 1,500 Irish primary schools by Agri Aware, the farming and agri-food educational body. The project aims to educate and empower children with knowledge of the farm-to-fork journey, with schools receiving a free kit containing all the tools needed to start their very own school garden. It also highlights the important role that fresh, Irish produce plays in a healthy balanced diet and the importance of consuming at least five to seven portions of fruit and vegetables each day. Teachers guide their students through interactive tasks that connect students with their new gardens and the healthy food that they are producing. Teachers keep a record of these tasks in a logbook, which are then submitted at the end of the project, in hopes of winning a few prizes.
10 Easy Food
The initiative is supported by the Department of Education and Skills and the Department of Health and Children, through the Healthy Ireland framework, the Department of Agriculture, Bord Bia and the horticulture industry. To register for the 2019 Incredible Edibles project, visit www.incredibleedibles.ie
Fine dining with a difference at The East Room The East Room has been the formal dining room at Plassey House on the grounds of the University of Limerick for more than two centuries, and the newly renovated East Room Restaurant is continuing a long tradition of fine dining. The East Room restaurant is now open to the public, and to rave reviews: it has already claimed the No.1 spot on TripAdvisor for Limerick dining.
The East Room invited us to sample the dinner service, and we were eager to see for ourselves whether it lived up to the evermounting hype. Head chef Derek Fitzpatrick’s menus fuse contemporary Irish cuisine with the grandiose style of Plassey House, all at affordable prices that we would be delighted to see replicated across fine dining establishments. Derek maintains that quality food begins with quality ingredients, and he uses only the finest and freshest of local Irish ingredients at The East Room. While a fine dining establishment, The East Room is anything but stuffy. From the friendly wait staff to the relaxed atmosphere, the entire experience at The East Room was a welcome mix of elegant and comfortable. We loved that the menu offered options that were recognisable to any diner and were executed in a way that would delight both the gastronomic aficionado as well as a foodie novice. The East Room proves that fine dining need not be synonymous with pretention. Derek and his team excel at elevating every ingredient to its highest potential while preserving its integrity; you know what you’re eating, and it may well be the best version of it you’ve ever had. With the opening of new restaurants, bars and food halls, Limerick is growing to become a foodie destination, and The East Room is reason enough for a trip. The East Room Plassey House University of Limerick www.eastroom.ie t: (061) 202186 MARCH 2019
22/02/2019 10:37 a.m.
KIT YOUR KITCHEN
Get in the spirit, sans alcohol For those looking to enjoy a drink without the alcohol, two new sophisticated alcohol-free spirits have hit the Irish market.
This month, there will be up to 50% off selected Pyrex glass, aluminium, stainless steel and metal products at Home Store + More. The promotion includes a brand new range of induction pots and pans, Origin+. All products from this range feature a more resistant, more durable, healthy non-stick coating that is made with three strong layers: a hard primer coat ensuring a strong resistance, a healthy mid-layer reinforced with natural minerals and a top coat for excellent non-stick. All saucepans in the range include pouring spouts and borosilicate glass lids.
Silk Tree is an Irish distilled non-alcoholic spirit created by husband and wife team Andrew and Tracy Oates. Distilled in Co. Monaghan, Silk Tree is made according to the traditional method of gin distillation in small batches using responsibly-sourced ingredients and is free from preservatives or sugars. It has a smooth texture and a warming sensation, akin to alcohol, with a citrus aftertaste. Silk Tree is currently available in select Supervalu stores nationwide, off licences and certain bars and restaurants. For stockist, visit www.silktreebotanics.com/stockists. (RRP €29; 70cl)
Seedlip, the world’s first distilled non-alcoholic spirit and produced in the UK, is also now available in Ireland. Each of Seedlip’s botanical spirits uses a six-week bespoke maceration, copper pot distillation and filtration process. They are free from calories and sugar, sweeteners and artificial flavours. Seedlip is currently available in two varieties: Seedlip Garden 108, a nod to notes of the English countryside with a herbal base character of spearmint, rosemary and thyme; and Seedlip Spice 94, an aromatic spirit with strong spice and citrus top notes and a long bitter. Seedlip is available in Dunnes Stores, via drinkstore.ie and available to order in select restaurants and bars. (RRP €36; 70cl)
Are you suffering from kitchen envy? It’s said to be the heart of a home, but a survey by The Panelling Centre reveals that 80% of Irish people are unhappy with their current kitchen and 94% are jealous of a friend or family member’s kitchen. Key findings: • 75% have vowed to revamp their own kitchen after seeing someone else’s. • Over half spend most of their time in the kitchen when at home. • 80% are unhappy with their current kitchen. • 3 in 4 say they would sacrifice space in other parts of the home for a larger kitchen. Top reasons we dislike our kitchens: • Outdated kitchen units • Lack of counter space • Awkward design or poor layout When asked what features they would like to include in their dream kitchen, an island was the top choice (75%) followed by a pullout larder (49%) and an American-style fridge freezer (46%). Of those questioned, half spent up to €5,000 revamping their kitchen, while 29% spent €5,000 - €10,000 and 21% spent in excess of €10,000. Looking for some kitchen interiors inspo? Check out our feature on achieving your dream kitchen — at any budget — from p.100!
How much water should my child be drinking? Cchildren are less heat tolerant than adults, so drinking enough fluids throughout the day is essential, especially in warm weather or if they are physically active. Dehydration, even if it’s only mild, can cause tiredness, headaches, lack of concentration and dry skin. Children need about six glasses per day. "Water is best for hydration, but other good sources include low-fat milk and herbal teas. Adding a cordial, such as MiWadi 0% Sugar, can make it easier to drink more water," advises Consultant Dietitian Sarah Keogh. Sarah advises parents to look for drinks with no or low sugar. "Plain water is best of course, but you could try adding slices of fruit, or consider sugar-free drinks such as MiWadi 0% Sugar." MiWadi 0% Sugar delivers the same refreshing MiWadi taste that families love, and is available in five flavours: Orange, Apple & Pear, Apple Berry, Blueberry & Passionfruit and Cranberry, Apple & White Grape.
The MiWadi 0% sugar range is: ü Sweetened with Stevia ü Free from artificial colours and flavours ü Supporting Diabetes Ireland
Easy Food 11
22/02/2019 10:42 a.m.
Mazi: Modern Greek Food
By Odette Williams Published by Ten Speed Press €20.45/£17.99
By Matt Pritchard Published by Mitchell Beazley €22.75/£20
By Christina Mouratoglou & Adrien Carré Published by Mitchell Beazley €28.40/£25
With 10 base recipes, 15 toppings and a myriad of decorating ideas, this is the perfect mix-and-match guide for any cake lover, whether a beginner or more advanced, and there are plenty of tips included to make every recipe foolproof. There’s something here for every occasion and for every palate, and every single cake is absolutely beautiful. We love the lemon yoghurt cake, the olive oil cake and of course the chocolatey chocolate cake — and we’d happily drown in the crème Anglaise or the caramel sauce. The array of inventive combinations of flavours and presentations is nothing short of bedazzling. If you have a sweet tooth and want to be prepared for anything life throws your way, this is one you’ll want in your kitchen.
The stereotype of vegan food — light, faffy ‘rabbit food’ — is far too often what we actually see. Former stuntman Pritchard is enthusiastically smashing that cliché in this book of “proper banging,” vegan food, and it’s the best advertisement for the movement we’ve seen in yonks. From his very sexy full hangover fry-up through clever “fish” finger sandwiches, amazing pizzas, homemade sausages, down and dirty burgers, doner kebabs, seitan nuggets and ice cream, he’s magicked together everything you might miss going meat-free. We’re heavily in love with many of the recipes — craft beer battered summer veg with aioli; crispy bang bang tofu, peanut and chilli stir-fry; Korean sticky mushrooms with kimchi greens. And when you are in the mood for rabbit food, check out his exciting and visually stunning salads. We’re absolutely blown away by this one.
We love the chance to learn more about other food cultures, and Mazi — meaning “together” — is a good place to start when it comes to Greek cuisine, albeit more for the veteran cook. Based around the concept of both sweet and savoury sharing plates, variety and flavour abound throughout this bright and colourful tome. Give us the kalamata olive bread; beetroot dice with Greek yoghurt, lime and walnuts; classic tzatziki; sea bream tartare; crispy lamb belly with miso aubergines and chickpea tahini purée; gemista (stunning stuffed summer vegetables); Feta tempura; a beautiful spanakopita risotto; caramelised Iberico pork chops; loukoumades (deepfried doughnut balls) soaked in lavender honey; or Greek coffee ice cream. The hardest part will be sharing at all.
Now & Again By Julia Turshen Published by Chronicle Books €29.50/£26 It won’t come as any surprise to long-term readers that we LOVE leftovers here in Easy Food. Not only are we eager to cut down on food waste, but we relish the opportunity and creative challenge of making something new out of yesterday’s dinner — not to mention that plenty of foods taste even better after a night in the fridge. Turshen’s latest volume takes leftovers very seriously; as she moves through meal occasions from breakfast through to holiday feasts, mini recipes transform leftovers into new dishes. Sheet pan frittata with roasted mushrooms and Ricotta becomes delicious focaccia sandwiches; mashed cauliflower combines with dressed butter lettuce to form a creamy yet punchy soup; broth meets brisket in a clever twist on pho; roughly chopped sweet potato fries are re-hashed into tasty breakfast when served with eggs. We’ll enjoy this one time and again.
12 Easy Food
22/02/2019 10:45 a.m.
Win a €40 voucher to Handsome Burger With their Brady’s beef patties, signature Handsome sauces and home-roasted fries, Handsome Burger has cemented its place as the go-to burger joint on Galway’s respected food scene, and will be featured at Dublin's EatYard from March until October. It even claimed the runner-up spot for the Best Burger in Ireland from a public online competition of 17,000 votes for National Burger Day, and nabbed the top spot for best burger on the west coast. Established in 2016 as a street food stall by Rory McCormack and Cathal O’Connor, Handsome Burger has opened its first casual eatery on Galway’s Dominick Street. The Handsome Burger is served with sticky onions, pickled cucumber and signature Handsome Sauce on a fresh brioche bun. The Bhaji veggie burger is also a top seller: a spinach and chickpea bhaji topped with tandoori onions, Feta cheese, cucumber
and mint raita with chillies and Handsome chutney. The chips are triple-cooked in Donegal Rapeseed Oil and tossed with sea salt and rosemary, with optional toppings like Parmesan and maple bacon or chorizo, chillies and onion with mint and garlic aioli. We have three €40 vouchers to Handsome Burger to give away! Email your contact details and the answer to the question below to firstname.lastname@example.org with HANDSOME BURGER in the subject line for a chance to win: Handsome Burger is located on which Galway street? A. Shop Street B. Merchants Road C. Dominick Street
www.handsomeburger.com Terms and conditions apply. Competition closes 29th March.
Win €150 worth of kitchen supplies
Through its doors you can find all the essentials for cooking, baking, decorating, preserving and serving, in addition to must-have products for coffee and tea, barware and more. Whether you're in need of the basics to kit out your new kitchen, or searching for a unique gift to give the culinary explorer in your life, The Kitchen Whisk is sure to cater to your needs. For a chance to win a €150 voucher to the Kitchen Whisk, email your contact details and the answer to the question below to competitions@ easyfood.ie with KITCHEN WHISK in the subject line: On which street is The Kitchen Whisk located? A. Dame Street B. Wicklow Street C. Grafton Street
The Kitchen Whisk is a family business in the heart of Dublin, offering an unrivalled array of kitchen products ranging from everyday utensils and ingenious gadgets to elegant tableware. This specialist shop, situated on Dublin's bustling Wicklow street, is a dream come true for those who love nothing more than creating in the kitchen. Boasting two jam-packed floors, it is a culinary emporium that has something for everyone from the professional chef to the home cook, and anyone in between.
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Terms and conditions apply. Competition closes 29th March.
WIN BRUNCH AND COCKTAILS FOR FOUR AT THE RIVER CLUB CORK High on style and buzzing with energy, with a brunch menu that makes the most of excellent local produce in fresh and sophisticated ways, DJ Fiasco takes to The River Club decks every Saturday and Sunday with a strictly vinyl rule. The mood and pace of Vinyl Brunch at The River Club reflects the river that flows past — upbeat and energised. You can also detox or retox from the brunch cocktail menu, depending on your humour, with a delicious cocktail each to enjoy. The River Club Terrace is the perfect place to enjoy all-day outdoor dining, even in the cooler months when it is transformed with rich textiles, cosy throws and warming drinks, and those weekend vinyl playlists set the tone for a vibrant brunch scene on the Terrace and in the Bar. For a chance to win, email your contact details and the answer to the question below to email@example.com with RIVER CLUB in the subject line: The River Club is located on the banks of which river? A. The River Liffey
With a prime position on the banks of the River Lee, The River Club brings a confident sense of relaxed glamour to Cork’s lively restaurant and bar scene. Weekends at The River Club offer a range of experiences, from Friday night cocktails to date night dining and leisurely lunches, but Vinyl Brunch at The River Club may be the perfect weekend scene and we have brunch for four plus cocktails to give away to one lucky reader.
B.The River Shannon C. The River Lee
The River Club, Western Rd, Cork T12 X2AH www.theriverclubcork.ie Terms and conditions apply. Competition closes 29th March.
preferences, it offers up to 55% faster toasting and includes four extra-wide slots to allow for a variety of items such as crumpets and tea cakes, so you won’t have to compromise. The Eclipse kettle (RRP €59.99) features quiet boil technology making it easier for you to unwind without the typical loud sound of a boiling kettle, along with a rapid 45-second boil for your morning cuppa as you master the morning rush. The Russell Hobbs range is available from independent electrical retailers nationwide.
Win a breakfast set! Make your breakfast set the signature piece in your kitchen with the Eclipse kettle and toaster from Russell Hobbs. Available in Knightsbridge Blue with an ombre effect as well as copper sunset, the Eclipse range will truly make your kitchen stand out from the crowd. The Eclipse 4 slice toaster (RRP €79.99) features six options of variable browning control meeting all the family’s toasting
POSTAL ENTRIES www.easyfood.ie
To enter, email your contact details and the answer to the question below to firstname.lastname@example.org with RUSSELL HOBBS in the subject line:
How long does the Russell Hobbs Eclipse kettle take to boil? A. 45 seconds B. 50 seconds C. 55 seconds
Terms and conditions apply. Competition closes 29th March.
Follow the relevant instructions on how to enter for each competition and post your entry to: Easy Food, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow. Indicate which competition you are entering and include your contact details. For full terms and conditions, visit www.easyfood.ie.
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Win a six-course tasting lunch at Glovers Alley! Enjoy a six-course lunch tasting menu for four guests at Glovers Alley by Andy McFadden, where Andy McFadden will showcase his signature style of refined, modern cooking using the best seasonal ingredients. Glovers Alley has a relaxed ambience with friendly attentive service. The dining room at Glovers Alley overlooks St. Stephen’s Green, and its stunning blush pink and marble décor is both elegant and sophisticated, perfect for an uptown lunch or intimate evening. Andy McFadden works closely with Ireland’s most dedicated farmers and food producers to create a series of unique and exciting dishes. Each dish is carefully crafted to make sure the best of each ingredient is brought to the fore. For a chance to win this lunch, valued at €240, email your contact details and the answer to the question below to email@example.com with GLOVERS ALLEY in the subject line: Glovers Alley overlooks which Dublin park? A. Merrion Square
B. Fairvew Park
C. St. Stephen’s Green
Terms and conditions apply. Competition closes 29th March.
16 Easy Food
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION
ABSOLUTELY MINTED, p18
Freshen up your spring cooking with in-season mint
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EAT IRELAND, p24
Recipe Editor Jocelyn Doyle raises a glass to Irish resilience
NEW WAYS WITH SPRING GREENS, p26
Tasty new ideas for leeks, spring cabbage and spring onions
Easy Food 17
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what’s in season? fresh mint
Freshen up your cooking with in-season mint Mint loves… • Chocolate • Figs and dates • Peas • Basil • Lemon
• Berries • Watermelon • Coriander • Lamb
Easy Food 19
20 Easy Food
what’s in season? fresh mint
Minted dark chocolate tart Serves 4-6
For the pastry case: 160g plain flour, plus extra for dusting 1 tbsp caster sugar 1 tbsp cocoa powder 115g cold butter, cubed 1 tbsp ice cold water For the mint chocolate ganache: 240ml cream 15 fresh mint leaves 100g dark chocolate, chopped 1 tbsp caster sugar 1 In a large bowl, combine the flour, sugar and cocoa powder. Stir to combine well. 2 Using your fingertips, rub the cold butter cubes into the flour until the mixture resembles coarse breadcrumbs. 3 Add the cold water and bring the dough together into a rough ball, place on a sheet of cling film and pat into a 1½cm thick disc. Wrap tightly and refrigerate for one hour. 4 On a lightly floured work surface, roll out the dough to a circle around 24cm in diameter. Carefully transfer the dough to a 20cm tart tin, flattening it and trimming off the edges as needed. To replicate the rectangular tart here, shape the dough into a log and roll out to fit a 36cm x 13cm rectangular fluted tart tin. 5 Place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180˚C/160˚C fan/gas mark 4. 6 Prick the bottom of the pastry case all over with a fork, then bake for 15-20 minutes until slightly puffed and lightly golden. Set aside and allow to cool completely. 7 In a small saucepan, combine the cream and mint leaves. Bring to a boil over a low heat, then cover with a lid and set aside to infuse for 20 minutes. 8 Place the chocolate into a heatproof bowl. 9 Stir the sugar into the mint-infused cream. Bring to the boil again, then immediately pour through a sieve over the chocolate. 10 Stir until the chocolate has melted and the mixture is thick and glossy. Allow to cool. 11 Pour the cooled ganache into the pastry shell. Smooth the top and place in the fridge for at least one hour to set. Per serving: 362kcals, 22.7g fat (14.5g saturated), 35.8g carbs (13.3g sugars), 4.6g protein, 1.6g fibre, 0.135g sodium
Other ideas… Sugarsnap peas with mint and lemon
Serves 4 Fill a large bowl with water and ice. Set aside. Bring a large pot of water to a boil. Add 450g sugarsnap peas and cook for two minutes until just barely tender. Use a slotted spoon to transfer the sugarsnaps to the iced water. In a large bowl, whisk together 1 tbsp lemon juice, 1 tbsp lemon zest, 3 tbsp extra virgin olive oil, ½ a very finely chopped shallot and 1 tbsp chopped fresh mint. Season to taste with salt and pepper. Drain the sugarsnaps and toss with the mint vinaigrette to serve.
Watermelon and mint ice pops
Makes 6-8 ice pops, depending on mould size In the bowl of a food processor, combine 10-12 fresh mint leaves, 2 tbsp honey, 600g chopped watermelon and the juice of 1 lime. Whizz until very smooth. Pour into popsicle moulds and freeze for at least six hours. To serve, run the moulds under lukewarm water for 30 seconds, then remove the ice pops and enjoy.
Serves 6 Place 4 tbsp chopped fresh mint leaves in a small bowl. Add 60ml boiling water, 2 tbsp apple cider vinegar, 2 tbsp sugar and some salt and black pepper. Stir until the sugar has dissolved. Cover and allow to sit for 20 minutes, then serve immediately with lamb.
Minted dark chocolate tart (Mint) “The ingredients for this recipe were very easily accessible and could be found in my local supermarket. The recipe was also very easy to follow. It was a real chocolate lover’s tart, although it wasn't as minty as I initially expected. We had this with vanilla ice cream on the side, but it would go just as well with some whipped cream and maybe some raspberries.”
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22/02/2019 10:54 a.m.
Thai-style lamb salad with mint and coriander Serves 2
For the dressing: 1 red chilli, very finely sliced 2 garlic cloves, crushed 1 tbsp coriander stems, chopped Pinch of salt 2 tsp sugar 2 tbsp fish sauce 3 tbsp lime juice 1 tbsp rapeseed oil For the salad: 250g lamb leg steaks Salt and black pepper 1 tbsp rapeseed oil 100g mixed leaves 10 cherry tomatoes, halved 2 shallots, very finely sliced Â˝ a cucumber, halved horizontally, sliced 4 tbsp fresh mint leaves, chopped 4 tbsp fresh coriander leaves, chopped To serve: Fresh mint leaves Fresh coriander leaves 1 tbsp peanuts, roughly chopped 1 In a pestle and mortar, grind the chilli, garlic, coriander stems and a small pinch of salt until a smooth paste forms. 2 Add the remaining ingredients for the dressing. Taste and add more sugar, lime juice and/or fish sauce, if desired. Set aside. 3 Season the lamb steaks with salt and pepper. Heat the oil in a pan over a high heat until very hot. 4 Cook the lamb for two minutes per side, or until done to your liking. Transfer to a plate, tent loosely with foil and set aside to rest for 10 minutes. 5 Slice the lamb thinly against the grain and place in a bowl with the remaining salad ingredients. Add any juices that have been released onto the plate into the dressing. 6 Pour the dressing over the salad and toss gently. Divide between serving plates and scatter with extra fresh mint and coriander and some chopped peanuts. Per serving: 440kcals, 23.5g fat (4.4g saturated), 15.2g carbs (8.4g sugars), 38.2g protein, 2.4g fibre, 1.574g sodium
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22/02/2019 10:57 a.m.
Gluten Free, Same Fresh Pizzeria Taste
Now everyone can enjoy the Fresh Pizzeria Taste with Dr. Oetker Ristorante. We use only the finest quality ingredients to create generous, mouth-watering toppings, now available on a deliciously thin & crispy Gluten Free base. Choose from two irresistible flavours: Pizza Mozzarella and Pizza Salame. Discover the Fresh Pizzeria Taste in the freezer aisle today.
Find me in the Freezer Aisle EF_ISSUE137_Ads.indd 23
EAT Ireland Recipe Editor Jocelyn Doyle raises a glass to Irish resilience The image of a monk is perhaps not the first to spring to mind when you think of getting piddly, but the story of poitín begins in a monastery. Christian missionaries travelling the Mediterranean region brought the knowledge of distillation back to Ireland in the early sixth century, and poitín was first produced in monasteries around 584AD. It wouldn’t be long before the skills (and demand!) began seeping out to the general population. This being a thousand years before the potato reached our shores, poitín was originally made using barley. Once the starchy spud came along, however, it was commonly used. With such a long history, it’s little wonder that there’s no drink more tied to Irish culture than poitín (with the exception, possibly, of whiskey), and Morgan Ging is a poitín distiller uniquely tied to the Irish landscape. Not only has he been a farmer all his life, but his father’s side of the family has an unbroken farming lineage as far back as written records go. “On my mother’s side,” he tells me, “there is a mixture of farming and business; her father had a grocery shop and bar on their family farm, with a licence to blend whiskey.” The intertwined histories of farming and whiskey held a fascination for Morgan growing up, and for 25 years he harboured the ambition of one day reviving the lost tradition of having a family farm distillery. Morgan learned the craft of distilling from Jamie Baggott, a much-lauded Master Distiller. “My own qualifications and experience in mechanical engineering were the perfect background to master the equipment and production, which is a steam-based operation.” He spent five years studying before working for one year as Jamie’s apprentice.
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Morgan’s family farm at Ballykeefe, Co. Kilkenny, is the fruits of these long labours. The Gings farm 160 acres where a symbiotic relationship between their cattle, barley and whiskey is at the very heart of the operation. Morgan describes the farm as “a single estate distillery, from our fields to your glass.” The barley they grow is used to make their poitín and whiskey, and they feed the byproducts of brewing and distilling to the cattle. “They love the spent grains and pot ale.” These cattle go on to become Ballykeefe Beef, with a subtle whiskey flavour and tender texture. With a limited supply, the beef is available only in Kilkenny restaurants.
A commitment to sustainability runs through everything at Ballykeefe, and is prioritised in every aspect of the farming and distilling operations. The farm is a flagship member of Bord Bia’s Origin Green programme, and has invested heavily in ensuring the lowest possible carbon footprint and zero off-farm waste. Ballykeefe’s customers are people who care deeply about traceability and sustainability, and consciously choose spirits that are authentically artisan and premium quality. “The importance of traceability is something we learned from farming.” Morgan says. “People want to know the story behind the product. That's why our motto is, “If it says Ballykeefe on the label, then it’s Ballykeefe distilled spirits in the bottle.”
A typical day begins at 6.30am, starting the brewing process in the distillery and then heading out to perform the many tasks that keep a farm running. “Now that the distillery is operational,” says Morgan, “I balance my time between farm work and the distillery; overall, they’re much longer days than before. My day finishes at 9.30pm when the cattle in the slatted unit receive their last meal of the day.” The distillery produces artisan vodkas and gins as well as the poitín, with the first batch of Ballykeefe Whiskey currently maturing in casks. While the gins are thus far the star sellers, having just won gold at the 2019 World Gin Awards, the other spirits are doing very nicely, too: in 2018 alone, the vodka was awarded Best Irish Vodka at the Irish Whiskey Awards and the poitín won Master Class at the 2018 Global Spirits Masters. With honours like this up for grabs, it’s strange to think that poitín was illegal for much of the last five hundred years. When the British government introduced new taxation on alcohol in 1661, little did they know how crafty we Irish could be in protecting our much-loved moonshine. Distilling became clandestine; stores were concealed in secret cellars; speakeasies were widespread. When the authorities tried to tax the size of the pot still — guaranteeing their levy, no matter the quantity produced (or hidden) — we simply started using the smallest stills we could. Even the word poitín means ‘little pot.’ Let’s be honest: the secrecy of the affair only made it more craic. Poitín is also entwined in the story of the wake, in possibly the most Irish of all traditions. The phrase ‘dead drunk’ came about because over-indulgence in poitín could bring on a catatonic state with all the hallmarks of death. The tradition of ‘waking’ the dead is actually designed to give poitín’s effects a chance to wear off and to prevent those pesky accidental live burials; it’s literally called a wake because the person in question may just wake up. Since 2008, the cultural significance of poitín has been recognised with a legally protected geographical status, meaning that it can only be made in Ireland (just like anything labelled Champagne must come from the Champagne region in MARCH 2019
what’s in season? local food France). “The poitín of today is very different from its illegal predecessor,” Morgan says, “and is crafted to exactly the same standards as whiskey.” In fact, the only real difference between the two is that the poitín doesn’t spend time aging in oak casks — just like the whiskey, it is made from a combination of malted and unmalted barley and goes through a seven-day, seven-stage milling, brewing, fermentation and distillation process. It wasn’t until 1997 that poitín was made legal again, and you’d be hardpushed to find an Irish person of 30 or older who doesn’t have a fond — or not so fond — memory of a sneaky cleanedout and refilled plastic bottle that could put hair on your chest. Gone are the days of home distilling, or at least officially gone: I believe there’s many a hearth down West beside which you might yet
Ballykeefe Poitín apple sour Makes 1 50ml Ballykeefe Poitín 20ml cloudy apple juice 10ml freshly squeezed lemon juice 1 tbsp simple syrup (or use Highbank Orchards Apple Syrup) 1 tbsp egg white Angostura bitters, to serve (optional) 1 Fill a shaker with ice. Add the poitín, apple juice, lemon juice, sugar syrup and egg white. 2 Shake well, then strain into a chilled rocks glass. 3 Top with a few dashes of Angostura bitters, if desired, and serve immediately. Per Serving 199kcals, 0.1g fat (0.1g saturated), 19.3g carbs (2.4g sugars), 1.8g protein, 0.1g fibre, 0.032g sodium
be offered a drop. While modern, legal poitín might not sit as well with our romantic rebel hearts, it does carry the advantage of being guaranteed safe to drink — and, as more and more distilleries begin to make their own, there’s an interesting range of flavour profiles appearing. Poitín has gone a little bit fancy. Yes, it’s far from flavour profiles we were reared, but that doesn’t stop food and drinks nerds like myself being intrigued. Experts have described Ballykeefe Poitín as, “warming and viscous, with a malted biscuit flavour and hints of red pepper and new oak.” While it can still be enjoyed straight up like the old days, Morgan’s favourite way to enjoy it is with ginger ale and a slice of orange, and he says that mixologists find it perfect for use in cocktails. I put this to the test with our apple sour, right — the ideal way to raise a glass to Irish history and our rich, rebellious culture this Paddy’s Day. Say what you like about those monks, but they knew how to drink. www.ballykeefedistillery.ie
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Easy Food 25
NEW WAYS WITH SPRING GREENS
Leek and bacon tart
Serves 4 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Heat a knob of butter in a pan over a medium heat. Add 3 washed, trimmed and chopped leeks and 2 tsp fresh thyme leaves. Season with salt and plenty of black pepper and cook gently for five minutes until soft. Add 4 chopped streaky bacon rashers and cook for 3-4 minutes longer. Set aside and allow to cool. Unroll 1 x 320g sheet of puff pastry and place on a baking tray. Use the tip of a sharp knife to mark a border 3cm from the edges of the pastry, being careful not to cut all the way through. In a bowl, stir together 150g soft cheese with 1 tbsp wholegrain mustard. Spread the mixture all over the pastry within the border. Scatter over the leek and bacon mixture and top with 100g grated Emmental or Gouda. Bake for 20 minutes or until golden. Serve warm or cool to room temperature.
over a medium heat. Add 3 washed, trimmed and chopped leeks and 2 crushed garlic cloves. Season with salt and pepper and cook for 5-6 minutes until soft, stirring regularly. Stir in 30ml cream and a splash of water. Add 30g grated Cheddar and 20g grated Parmesan (or vegetarian alternative). Pop in the oven for 15 minutes, or until golden and bubbling. Serve with chicken, ham, fish or eggs.
Leek and potato tortilla Serves 2-4 Melt a knob of butter in a nonstick pan over a medium heat. Cook 1 trimmed, washed and chopped leek for five minutes until softened. Slice 2 cooked, cooled medium potatoes around ½cm thick. Beat 6 eggs with some salt and pepper in a jug, then stir in 1 tsp smoked paprika. Add an extra knob of butter to the pan, then add the potatoes. Pour the egg mixture evenly over everything. Turn the heat to low and cook for 10 minutes until nearly set. Preheat the grill to a high heat. Place the pan under the hot grill for 2-3 minutes until set and golden. Slice into wedges and serve with a green salad.
Cheesy leeks Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Heat a knob of butter with 2 tsp olive oil in a large casserole dish
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3 NEW WAYS
WITH SPRING CABBAGE
what’s in season? spring greens
NEW WAYS WITH SPRING GREENS Spring cabbage with capers and lemon
One-pan sausage and cabbage
Serves 4 Place 70g capers in a sieve and rinse well under cold water for one minute. Transfer to a bowl filled with fresh cold water and leave on the side for one hour, changing the water twice during that time. Drain and set aside. Place a large pan of salted water over a high heat and bring to the boil. Add 700g chopped spring cabbage into the pan and simmer until cooked. Fill a large bowl with iced water. Drain the cabbage and add to the cold water to refresh. Allow to sit for 1-2 minutes, then drain using a colander. Melt 70g butter in a large pan over a medium heat. Add the capers and 2 thinly sliced garlic cloves. Cook for one minute until slightly crisp. Add the cabbage and cook for 1-2 minutes, stirring regularly. Season with ½ tsp smoked paprika and some salt and pepper, then squeeze over the juice of ½ a lemon. Serve immediately.
Serves 4 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Chop 400g sausages into 2cm chunks, add to the pan and cook for 6-8 minutes until browned all over. Transfer to a plate and set aside, reserving the fat in the pan. Add a knob of butter and allow it to melt, then cook 1 chopped onion for 5-6 minutes until soft. Add 3 crushed garlic cloves and cook for two minutes longer. Add 1 shredded head of cabbage and season generously with salt and black pepper. Add a splash of white wine or chicken stock and allow to bubble for 1-2 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. Turn the heat to medium and cook for 10 minutes, stirring occasionally. Return the sausage chunks to the pan and stir to heat through. Serve with crusty bread.
Cheesy cabbage gratin Serves 4 Chop 1 head of spring cabbage into eight wedges. Place into a saucepan of water and bring to the boil over a high heat. Reduce the heat, cover and simmer for five minutes. Drain well and transfer to a small baking dish. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt 60g butter in a small saucepan and cook 2 chopped spring onions for 3-4 minutes until slightly tender. Add 60ml cream, 1 tsp Dijon mustard, 50g soft cream cheese, 30g grated Parmesan and some salt and black pepper. Stir gently until combined. Pour the sauce over the cabbage wedges and bake for 20 minutes.
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22/02/2019 11:43 a.m.
3 NEW WAYS
WITH SPRING ONIONS Butter braised spring onions
Serves 4 Place 8 spring onions in a large pan, trimming the tops to fit slightly if necessary. Add 30g butter and 120ml vegetable stock. Bring to a boil, then cover and reduce the heat. Simmer gently for 15 minutes until the greens are soft and the bulbs are almost tender. Uncover and cook for another 6-8 minutes until the bulbs are completely tender, turning occasionally. Transfer the spring onions to a plate. Simmer the cooking liquid in the pan for 1-2 minutes until reduced to around two tablespoons. Remove from the heat and whisk in another 20g butter. Spoon the sauce over the spring onions and squeeze over a little lemon juice, to serve.
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NEW WAYS WITH SPRING GREENS
Charred spring onion and hummus toasts Makes 4 Trim 2 spring onions. Cut them in half lengthwise and then in half again crosswise. Heat 1 tbsp olive oil in a heavy pan over a medium heat. Place the spring onions cut-side-down on the hot pan and season with sea salt and black pepper. Sear for 2-3 minutes until browned. Flip over and continue to cook for another 1-2 minutes until tender. Toast 4 slices of sourdough bread and spread thickly with hummus. Top with the charred spring onions and serve as a healthy lunch.
Chicken stir-fry with ginger and spring Onion Serves 2 In a small bowl, combine 1 tbsp oyster sauce, 1 tbsp soy sauce, ½ tsp sugar, 80ml water, 1 tbsp cornflour and some salt and pepper. Whisk to combine, then set aside. Heat 1 tbsp vegetable oil in a wok or large pan over a high heat. Add 2 sliced chicken fillets and brown on all sides. Transfer the chicken to a small plate and set aside. Add ½ a sliced onion to the same wok. Add a little more oil if needed and cook for one minute. Add 1 x 3cm piece of grated ginger and 2 crushed garlic cloves and cook for one minute. Return the chicken to the wok. Chop 3 spring onions into 2cm lengths and add to the pan. Stir-fry for 1-2 minutes until the chicken is completely cooked throughout. Add the prepared sauce and cook for 3-4 minutes until thick. Remove from the heat and serve over rice.
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION
SIMPLE AND SHAREABLE, p30
These handy recipes are perfect for a crowd
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A TRADITIONAL ST. PATRICK'S DAY p52
Make it a meal to remember with these authentic recipes highlighting the best of seasonal produce
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22/02/2019 12:08 p.m.
le and p m i S
a e b r l a e h S These handy recipes are perfect for a crowd
30 Easy Food
larder luck home cooking
Beef and Guinness stew Serves 6
900g stewing beef, cubed 3 tbsp oil 2 tbsp plain flour Salt and black pepper 2 large onions, chopped 1 garlic clove, crushed 2 tbsp tomato purée, dissolved in 4 tbsp water 250g carrots, cut into chunks Pinch of cinnamon Pinch of ground nutmeg Sprig of fresh thyme 300ml Guinness 3 tbsp fresh parsley, chopped To serve: Boiled or mashed potatoes 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Toss the beef cubes in a bowl with one tablespoon of the oil. In a separate bowl, mix together the flour, salt and black pepper. Toss the meat in the flour mixture. 2 Heat the remaining oil in a large frying pan over a high heat. Brown the meat on all sides (in batches, if required). 3 Stir in the onions, garlic and tomato purée mixture. Cook for 4-5 minutes, then remove from the pan and add to a Pyrex Classic 2.5L Casserole. 4 Add the carrots, cinnamon, nutmeg and thyme to the frying pan. Cook for two minutes until the carrots are browned. 5 Pour in some of the Guinness. Bring to the boil and use a wooden spoon to stir up all the bits stuck to the bottom of the pan. Scrape all of the contents from the pan into the casserole dish. 6 Pour the remaining Guinness into the casserole. Add the meat and any juices that have collected on the plate. Stir together and season with salt and pepper. 7 Cover the casserole with the lid and cook in the oven for 2-3 hours until the meat is tender. Remove the thyme, sprinkle with chopped parsley and serve straight from the casserole with boiled or mashed potatoes. Per Serving 414kcals, 16.3g fat (4.4g saturated), 14.1g carbs (4.9g sugars), 47.1g protein, 2.6g fibre, 0.136xg sodium
Easy Food 31
Greek-style roasted vegetable bake Serves 4-6
2 small courgettes, sliced into thick rounds 1 each red, green and yellow pepper, deseeded and chopped 1 large red onion, thickly sliced 200g cherry tomatoes 5 garlic cloves, roughly chopped 1 tsp dried oregano 400g spinach, roughly chopped 1 x 400g tins of chickpeas, rinsed and drained 100g black pitted olives, halved
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2 tbsp olive oil Salt and black pepper 2 x 400g tins of chopped tomatoes 100g Feta, cubed Fresh coriander, chopped To serve: Crusty bread 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Toss the courgettes, peppers, red onion, cherry tomatoes, garlic, oregano, spinach, chickpeas and olives with one tablespoon of the oil in a Pyrex Irresistible 35x23cm Rectangular Roaster.
2 Season lightly with salt and a good pinch of black pepper. Pour over the chopped tomatoes. 3 Roast for one hour until the vegetables are tender and the tomatoes have reduced to a thick sauce. 4 Dot the Feta over the top and drizzle over the remaining oil. Roast again for 10 minutes until the Feta has softened. 5 Scatter with fresh coriander and serve with crusty bread.
Per Serving 398kcals, 14.6g fat (3.9g saturated), 53.1g carbs (12.5g sugars), 19.1g protein, 15.9g fibre, 0.410g sodium
22/02/2019 1:54 p.m.
larder luck home cooking
Brownie and salted caramel ice cream trifle Serves 12-16
500g chocolate brownies or chocolate cake, cut into bite-sized cubes 4 ripe bananas, thickly sliced 100g salted caramel sauce, warmed 1L salted caramel ice cream, slightly softened 200g chocolate sauce, warmed 600ml whipped cream
1 In a Pyrex Classic 2L Bowl, add a layer of brownies (or cake). Top with banana slices and drizzle over some salted caramel sauce. 2 Spread a layer of softened ice cream, then add a layer of chocolate sauce. 3 Spread over a layer of whipped cream and repeat the layers again until you reach the top of the bowl. Reserve some brownie, whipped cream, chocolate sauce and salted caramel sauce for the topping. 4 Cover with clingfilm and freeze for 2-3 hours until firm. 5 Before serving, let the trifle sit at room
temperature for 15 minutes, then top with whipped cream, crumbled browie and a drizzle of the dessert sauces. Per Serving 468kcals, 32g fat (15.7g saturated), 53.7g carbs (26.4g sugars), 5.2g protein, 1.1g fibre, 0.201g sodium
Easy Food 33
A very traditional St. Patrick’s Day Try these simple and traditional recipes to make your St. Patrick’s Day meal one to remember
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Recipes and images from Bord Bia’s recent Potatoes: More Than A Bit On The Side campaign. For more information, visit Potato.ie.
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larder luck St. Patrick’s Day The potato has played a huge role in Ireland’s history, and it’s no secret that we’re famed for our reputed spud love! There are over 600 potato growers across the country, supplying us with wholesome, delicious and fresh varieties that are not only perfect when topped with pure creamery butter, but hold their own as the star of the plate. Don’t be a spud simpleton, though! Potatoes are a true world food in that they are grown and eaten in nearly every country; there are over 4,000 potato varieties grown worldwide. There are also countless ways to cook potatoes, and the variety of potato dictates how it should be prepared. From light, floury potatoes that fare best when baked or mashed to waxy potatoes that hold up well in stews or gratins, learn all about the homegrown potatoes available on our doorstep, the best ways to get them on the table and some handy recipes to celebrate potatoes this St. Patrick’s Day!
Get to know your potatoes
Rooster potatoes are easily distinguishable by their attractively clean and smooth, russet dark red skin and shallow eyes. Roosters have a flour yellow flesh and a deep earthy flavour.
How to boil potatoes Chop cleaned and peeled potatoes into large cubes and transfer to a pot. Cover with cold water and a pinch of salt. Bring to a boil; once boiling, reduce the heat and simmer, uncovered, for around 10-15 minutes until they are tender when pierced with a fork.
How to roast potatoes Toss peeled and quartered potatoes in olive oil and roast in an oven heated to 220˚C/200˚C fan/gas mark 7 for 45-55 minutes until golden and cooked through. For ultra-crispy roast potatoes, add a good drizzle of olive oil into a roasting tin and place into the hot oven. Place peeled and quartered potatoes in a pot and cover with cold water. Bring to a boil, then simmer for 10 minutes until firm but slightly tender. Drain, then return the potatoes to the pot and shake it slightly to rough up their edges. Carefully tip the potatoes into the hot roasting tin, turning to coat in the oil. Roast in the oven for 45 minutes until golden and crisp, turning halfway through. For an even more luxurious roastie, use duck fat, goose fat or beef drippings (availble from a butcher) in place of the olive oil.
Kerr’s Pink is a late maturing main crop variety which has a pink skin and creamy white flesh with a flourier texture. It is a versatile all-rounder variety.
Queens variety is an early maturing crop that stands out with its white to yellow skin and white flesh. It has excellent flavour and floury texture.
How to make mash For mashed potatoes, follow the instructions for boiled potatoes, ensuring the potatoes are very tender. Drain well and return to the pan. Add some warmed milk or cream and butter to the potatoes and mash well. Season with salt and pepper.
How to make chips Cut peeled or unpeeled potatoes into chips, then wash and dry well on kitchen paper. For oven chips, arrange the chips in a single layer on a non-stick baking tray. Drizzle with oil and season to taste. Bake for 35-40 minutes, turning halfway through cooking. To fry chips, heat vegetable or sunflower oil in a saucepan until hot (about 160˚C). Gently lower the chips into the oil and cook for around 4-5 minutes until golden brown, then drain on kitchen paper. Do this in batches to avoid over-crowding the pan. If you like extra-crispy chips, cook them for a second time in the oil after draining on the kitchen paper.
Golden Wonder is a late maturing main crop with russet skin and light yellow flesh, and is oval to long in shape. It is very dry and floury, which makes it ideal for steaming but doesn’t fare well when boiled!
Maris Piper variety has a golden skin and white flesh with a floury texture. It is a versatile all-rounder that is ideal for chips.
How to bake potatoes Preheat the oven to 220˚C/200˚C fan/gas mark 7. Scrub the potatoes clean and pat dry. Prick the potatoes in a few places with a fork. Bake the potatoes directly on the oven rack for 50-60 minutes, flipping them over halfway through. Check that they’re done by piercing them with a fork; the potatoes are done when the skins are dry and the insides feel completely soft.
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Record is a main crop variety, which has a high dry matter and is a multipurpose cooking variety. It has yellow brown skin with an intermediate to rough skin (and ‘netted’ skin appearance) and white to yellow colour flesh. Easy Food 35
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• A potato is still living when you harvest it, albeit in a dormant state. Warmth and moisture can cause the spuds to start sprouting, which is why we’re advised to store them in a cool, dry and dark place. • Like other plants, potatoes undergo photosynthesis from sunshine. This would cause them to turn green — another reason to keep them in a cool, dry, dark place! • Don’t wash potatoes until you’re ready to use them; water strips away the potato’s protective skin, so you’re better off storing the spuds with a bit of soil around the skin.
To your health!
Potatoes are an excellent source of carbohydrates and dietary fibre in the diet. Carbohydrates are an essential source of energy for our bodies, particularly for our brain function. Potatoes are a natural, unprocessed food offering a top quality, fat-free and gluten-free carbohydrate option. They are also an important source of vitamin C, providing more than one third of our daily requirement.
When are potatoes in season? Jan
Rooster Kerr’s Pink Queens Golden Wonder Maris Piper Record Dates are approximate and may vary by a few weeks. Indicates crop available Indicates new season crop available Potato variety information and calendar courtesy of Bord Bia’s Potatoes: More Than a Bit on the Side campaign. Fore more information, visit Potato.ie
All about boxty A staple of kitchens in the north west, boxty’s rich history serves as a strong stitch in the tapestry of Irish culinary tradition. We dive further into boxty with Pádraic Óg Gallagher, executive chef at Gallagher’s Boxty House in Dublin.
1828. It was a celebratory dish and not — as so many writers have mistakenly and rather stupidly claimed — a famine dish. You cannot make boxty with rotten potatoes! Boxty is also known as rasp in parts of Longford and stampaí in Connemara and Kerry.
What is boxty?
What regions are most known for boxty?
Boxty is a traditional Irish potato bread from the North West of Ireland. There are three types of boxty: boiled, baked and pan boxty. Boxty is made simply from grated raw potato, cooked mashed potato, flour, milk and water. That said, every house will have different variations of the above and all will claim to be the best boxty ever!
Where would boxty traditionally be sold or served?
You can find boxty in shops all over the North West of Ireland; it would usually be served as part of a traditional breakfast.
Where did it originate?
Well, that’s the million dollar question! My dissertation for my degree in Culinary Arts was all about boxty; the first written reference I found was in William Carlton’s Traits and Stories of the Irish Peasantry, published
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Boxty is very popular in Leitrim, Cavan, north Longford, Mayo and Fermanagh.
How does it differ between these?
Boxty in the North West is akin to pasta in Italy — every house will lay claim to making the best boxty and, what would the people in that other parish know about boxty! Boiled boxty would be more popular in Cavan and Fermanagh.
What are some of your favourite ways to serve boxty? Pan boxty wrapped around medallions of the finest filet of Irish beef, served with portobello mushrooms flambéed in Irish whiskey and finished in a creamy black pepper sauce. Yum!
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Makes 4 large pancakes or 8 small ones 3 floury potatoes 3 potatoes, peeled, boiled and mashed 150g plain flour 300ml milk Salt and black pepper Butter, for frying and serving To serve: Crème fraiche Smoked salmon Lemon wedges Watercress 1 Grate the potatoes (including the skins) into a bowl. Wrap the grated potato in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible. 2 Place the grated potato in a large mixing bowl and combine with the mashed potato. 3 Add the flour and season well. 4 Gradually mix in the milk; use less milk for a thicker pancake, or more for thinner pancakes that can be used as wraps. Let the batter rest for a few minutes. 5 Melt a knob of butter in a heavy frying pan over a medium heat. 6 Spoon some of the mixture into the pan and flatten into thick rounds. Cook for 3-4 minutes on each side or until golden-brown. Keep warm in a low oven while you repeat with the remaining boxty. 7 Top with crème fraiche, smoked salmon, a crack of black pepper, a squeeze of fresh lemon juice and some watercress leaves. Per small pancake 207kcals, 4.8g fat (2.2g saturated), 36g carbs, 3.5g sugars, 5.4g protein, 3.5g fibre, 0.408g sodium
According to Pádraic Óg Gallagher, boxty tastes better the next day! After cooking, let the boxty cool, then wrap in cling film and store in the fridge overnight. When ready to serve, heat the boxty in a pan over a medium heat with a bit of butter.
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Atlantic coast seafood chowder Serves 6
Olive oil 1 onion, chopped 200g streaky bacon, chopped 1kg mussels 300g baby potatoes, halved 500ml fish stock 75g sliced squid (optional) 75g salmon 200g raw prawns A pinch of mace (optional) A pinch of saffron 1 tsp cayenne pepper 4 tbsp cream 4 tbsp chives, chopped 2 tbsp parsley, chopped Salt and black pepper To serve: Brown bread Green salad 1 Heat the oil in a large saucepan over a medium heat and cook the onion and bacon for about minutes until the onion is soft and the bacon is crisp. 2 Meanwhile, rinse the mussels in cold running water and pull off the beards (the fuzzy strings between the shells). 3 Add the potatoes and stock to the saucepan and bring to a gentle boil for 10 minutes. 4 Add the seafood and spices and cook, covered, for five minutes. 5 Remove any mussels that have not opened from the saucepan and discard. 6 Stir in the cream, herbs and seasoning. Serve with a brown bread and green salad.
Per Serving 322kcals, 16g fat (5.2g saturated), 10g carbs (2.3g sugars), 33.9g protein, 1.5g fibre, 1.36g sodium
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FEBRUARY MARCH 2019
larder luck St. Patrick’s Day
St. Patrick’s Day Bostonstyle hash browns Serves 2-4
300g floury Rooster potatoes, cubed Salt and black pepper 1 tbsp oil 100g streaky bacon, chopped ½ an onion, chopped 100g cabbage, finely sliced (use a grater or mandolin, if you have one) 50g Cheddar, grated
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1 Add the raw potato to a pan of salted water and boil for about 10 minutes until tender. Remove from the pan and drain. 2 Once the excess water has been removed, season the cooked potato well with salt and black pepper. 3 Heat the oil in a large frying pan over a high heat. Add the potatoes to the pan, spread out and resist the urge to move them about until they’re crispy on the underside. When all sides have crisped up, remove from the pan with a slotted spoon and set aside.
4 Add the bacon lardons to the pan and cook for 4-5 minutes until crispy. Remove from the pan and set aside. 5 Reduce the heat and add the onion, cooking for five minutes until softened. Stir in the cabbage and cook for 10 minutes softened. 6 Increase the heat and return the potatoes and bacon to the pan to heat through, then stir in the Cheddar and toss until melted. Serve immediately. Per Serving 199kcals, 10g fat (2.4g saturated), 18.7g carbs (2.5g sugars), 6.9g protein, 3.1g fibre, 0.4g sodium
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St. Patrick’s Day warming family potato gratin with bacon and cabbage Serves 6
600g Rooster potatoes 1 tbsp butter 500g cabbage, finely sliced 220g leftover cooked bacon joint, torn 550ml double cream 1 garlic clove, crushed 20g breadcrumbs
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150g low-fat Cheddar 10g Parmesan, grated 1 tbsp parsley, chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Parboil the potatoes for five minutes, then drain and slice into thin rounds. 2 Heat a bit of the butter in a pan over a medium heat and cook the cabbage for a few minutes until wilted. Season well, then stir in the torn bacon. 3 Heat the cream, garlic and remaining butter in a saucepan over a medium-low heat for a
few minutes until bubbles start to appear at the sides of the pan. Season and set aside. 4 In a baking dish, layer the potatoes, cheese, bacon and cabbage, finishing with a layer of potatoes and a sprinkle of Cheddar, Parmesan and parsley. 5 Bake in the oven for 25 minutes until golden on top. Serve immediately.
Per Serving 447kcals, 24.3g fat (14.8g saturated), 28.7g carbs (4.8g sugars), 26.7g protein, 3.1g fibre, 1.04g sodium
larder luck St. Patrick’s Day
St. Patrick’s Day New york style potato skins with bacon and cabbage Makes 4
4 Rooster potatoes 20g butter, melted 75g ham, chopped 100g cooked cabbage, shredded 1 tsp Dijon mustard 2 large eggs, separated 10g parsley, chopped 2 tbsp sour cream 50g Cheddar, grated To serve: Green salad 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pierce the potato with a fork, then place directly on an oven rack. Bake for 50-60 minutes until tender. 2 Slice the cooked potatoes in half and scoop out the potato into a large mixing bowl. Brush the inside of the potato skins with the melted butter and return to the hot oven for about 10 minutes to crisp up. 3 Mash the potato and mix in the chopped ham, cabbage, mustard, egg yolk, parsley and sour cream. 4 In a separate bowl, whisk the egg whites until light and fluffy. Fold the whipped egg into the potato mixture. 5 Remove the skins from the oven. Spoon the potato mixture into the skins, top with the grated Cheddar and return to the oven for about eight minutes until golden. Serve with fresh crisp salad. Per Serving 356kcals, 14.3g fat (7.5g saturated), 38.4g carbs (2.8g sugars), 16g protein, 4.5g fibre, 0.4g sodium
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Traditional apple crumble Serves 6
4 Bramley apples, peeled, cored and sliced 6 tbsp caster sugar ½ tsp ground cinnamon Juice of ½ a lemon For the crumble topping: 225g plain flour 90g porridge oats 1 tsp ground cinnamon 165g caster sugar 225g cold butter, cubed To serve: Vanilla ice cream or custard 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix the apples, sugar, cinnamon and lemon juice in a large bowl to combine. Transfer to a baking dish. 2 Combine the flour, oats, cinnamon and sugar in a mixing bowl. Rub in the butter until the mixture is crumbly. 3 Scatter the crumble topping over the apples. Bake for 35-40 minutes or until the crumble is golden and the apples are soft. Serve with vanilla ice cream or custard. Per Serving 696cals, 32g (19.5g saturated), 101.2g carbs (57.4g sugars), 6.6g protein, 6.2g fibre, 0.219g sodium
Bramley apples are perfect in crumbles, tarts and chutneys as they retain their fresh bite and light, fluffy texture even when cooked. These are only grown in Ireland and Britain and represent a unique food heritage for these islands.
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what's for dinner? FEEDING YOUR FAMILY, MADE EASY!
IN THIS SECTION
WEEKLY MENU PLANNER, p44
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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FROM THE BUTCHER'S BLOCK, p56
Local butcher Michael Fleming talks traditional foods over a bowl of Dublin coddle
SAVOURY BAKES IN A SNAP, p58 The Great British Bake Off’s Imelda McCarron’s shortcut pork pies are a winner (and no soggy bottoms here!)
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Keep it simple, keep it quick with our tasty midweek meals
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what's for dinner? weeknight meals
Monday Crispy baked eggs with onions and cheese Serves 2
200g cherry tomatoes on the vine 1½ tbsp olive oil Salt and black pepper 1 small onion, sliced 50g breadcrumbs 60g Gruyère, grated 4 eggs 30g butter, melted To serve: Potato wedges, wholemeal toast or green leaves
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Place the tomatoes in a baking dish and drizzle with half of the olive oil. Season generously and roast for 15 minutes. 3 Heat the remaining olive oil in an ovenproof pan over a medium-high heat and cook the onion until soft and golden brown, seasoning with salt and pepper. Spread the onion slices out evenly. 4 Mix together the breadcrumbs and Gruyère. Scatter half of the mixture over the onion. 5 Use the back of a spoon to make four wells in the mixture. Crack one egg into each. Season with salt and pepper. 6 Stir the melted butter into the remaining
breadcrumb mixture, then sprinkle over the top of the eggs. 7 Bake for five minutes or until the eggs are barely set. Meanwhile, turn the grill on to a high heat. 8 Transfer the pan to the grill and cook for 1-2 minutes until the breadcrumbs are golden, being careful not to overcook the eggs. Serve immediately with the cherry tomatoes and some potato wedges, wholemeal toast or simply some green leaves. Per Serving 578kcals, 42.7g fat (17.9g saturated), 26g carbs (6.5g sugars), 24.8g protein, 3.1g fibre, 0.577g sodium
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Tuesday Sesame miso chicken thighs
To serve: Rice or noodles Green vegetables
4 tbsp miso paste 2 tbsp sesame oil 2 tbsp vegetable oil 2 tbsp mirin (rice wine) 1 tbsp sriracha hot sauce 2 tsp soy sauce Black pepper 4 bone-in skin-on chicken thighs 3 spring onions, finely chopped 2 tsp sesame seeds
1 In a small bowl, whisk together the miso paste, sesame oil, vegetable oil, mirin, sriracha, soy sauce and a generous crack of black pepper. 2 Place the chicken in a large sealable bag and pour over the marinade. Squeeze out the air, as you close the bag. Massage the marinade into the meat to distribute it evenly. Set aside for 30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking
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within 30 minutes, refrigerate until 30 minutes prior to cooking. 3 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Remove the chicken from the marinade and place in a large baking dish in a single layer. Roast for 35 minutes, or until completely cooked throughout. 5 Scatter with chopped spring onions and sesame seeds and serve with rice or noodles and some green vegetables.
Per Serving 374kcals, 22.8g fat (4.6g saturated), 10.2g carbs (4.1g sugars), 31.6g protein, 1.4g fibre, 1.003g sodium
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what's for dinner? weeknight meals
Wednesday One-pan garlic prawns with potatoes and asparagus Serves 2
250g prawns, peeled and deveined, thawed if frozen 2½ tbsp olive oil 2 garlic cloves, crushed Pinch of dried chilli flakes 220g baby potatoes, halved lengthwise Salt and black pepper Bunch of asparagus, trimmed 1 lemon, ½ sliced, ½ squeezed Small handful of fresh parsley leaves, chopped
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a large, rimmed baking tray with tin foil. 2 Place the prawns in a bowl and drizzle with one tablespoon of the olive oil. Add the garlic and chilli flakes. Stir to coat and set aside. 3 In a separate bowl, toss the potatoes with one tablespoon of oil and season generously with salt and pepper. Transfer to the prepared baking tray and spread out in a single layer. Roast for 20-25 minutes or until almost tender. In the bowl used for the potatoes, toss the asparagus with the remaining olive oil and season with salt and pepper. Set aside. 4 Remove the potatoes from the oven and add the asparagus and lemon slices to baking sheet. Continue to roast for 10 minutes.
5 Season the prawns generously with salt and pepper and squeeze over the lemon juice. Use a slotted spoon to add the prawns to the baking tray. Return the tray to the oven for 5-6 minutes or until the prawns are pink and firm to touch. Per Serving 399kcals, 20g fat (3.3g saturated), 22.6g carbs (2.9g sugars), 34.9g protein, 6g fibre, 0.401g sodium
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Thursday Cajun lamb chops with quick slaw Serves 4
1 tsp caraway seeds 2 tbsp Dijon mustard 2 tbsp Greek yoghurt 1 tbsp white wine vinegar 600g Savoy cabbage, shredded 1 green pepper, deseeded and thinly sliced 3 spring onions, thinly sliced on the diagonal Handful of fresh dill 2 tsp Cajun spice 1 tbsp olive oil 8 lamb chops To serve:
1 Place the caraway seeds in a dry pan over a medium heat and toast for 3-4 minutes until aromatic. Set aside. 2 In a large bowl, combine the mustard, yoghurt and vinegar. Add the caraway seeds cabbage, pepper, spring onions and dill, then toss to combine. 3 Stir together the oil and Cajun spice and brush over the lamb chops. 4 Heat a large griddle pan over a medium-high heat. Cook the lamb chops for 3-4 minutes per side or until cooked to your liking. 5 Serve the lamb chops with the slaw and some baked potatoes. Per Serving 482kcals, 20g fat (6.6g saturated), 13.3g carbs (5.9g sugars), 61.4g protein, 5.4g fibre, 0.305g sodium
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what's for dinner? weeknight meals
Friday Easy cheesy beef and pepper pasta
180ml chicken stock 250g tomato and basil pasta sauce 120g Mozzarella, grated, plus extra to serve Salt and black pepper
To serve: Parmesan, grated Green salad
250g macaroni or other short pasta, e.g. penne, fusilli or conchiglie 500g beef mince 1 onion, chopped 4 garlic cloves, crushed 1 green and 1 red pepper, deseeded and chopped 1 tbsp tomato purĂŠe 1 tsp Italian seasoning
1 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. 2 Meanwhile, place a large pan over mediumhigh heat. Cook the beef mince for 5-6 minutes until completely browned throughout, breaking up any lumps with a wooden spoon. Season with salt and pepper. Transfer to a bowl and set aside.
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3 Drain away most of the grease from the pan, reserving only about one tablespoon in the pan. Return to a medium-high heat. 4 Add the onion and peppers and cook for 3-4 minutes. Add the garlic and cook for one minute longer. Season with salt and pepper. 5 Return the beef to the pan. Add the tomato purĂŠe, Italian seasoning, chicken stock and tomato sauce. Stir to combine. 6 Stir in the cooked pasta. Bring to a simmer and cook for 2-3 minutes. 7 Remove from the heat. Stir in the Mozzarella and allow to melt. Sprinkle with Parmesan and serve immediately with a green salad. Per Serving 532kcals, 12.6g fat (4.8g saturated), 51.7g carbs (10g sugars), 49.9g protein, 3g fibre, 0.604g sodium
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Saturday Chicken club wraps Serves 4
3 tbsp olive oil 4 streaky bacon rashers, chopped 3 chicken fillets, cut into bitesized chunks Salt and black pepper 3 tbsp plain Greek yoghurt 3 tbsp apple cider vinegar Â˝ an onion, finely chopped 8 large leaves of butter lettuce 4 large flour tortillas 1 tomato, chopped 1 avocado, chopped 1 Heat one tablespoon of the oil in a large pan over a medium-high heat and cook the bacon
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until golden and crisp. Transfer to a plate and set aside. 2 Add the chicken pieces to the pan, season with salt and pepper and cook until browned on all sides and completely cooked throughout. Transfer to a chopping board and allow to cool for five minutes. 3 In a large bowl, whisk together the remaining oil with the yoghurt, vinegar, onion and some salt and pepper. Add the chicken and bacon pieces and toss to combine. 4 To assemble, place two lettuce leaves on each tortilla and top with one quarter of the chicken mixture and some tomato and avocado. Roll up tight and cut in half to serve.
: TOP TIP is even th e k a M by quicker dded re using sh e ri e s s ti ro . n e k chic
Per Serving 612kcals, 36.6g fat (9.2g saturated), 32.1g carbs (2.8g sugars), 38.3g protein, 4.9g fibre, 0.801g sodium
what's for dinner? weeknight meals
Dessert So-simple white chocolate mousse Serves 4-6
170g white chocolate, roughly chopped 240ml double cream Â˝ tbsp icing sugar Â˝ tsp vanilla extract 1 Place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the surface of the water. Add 80ml of the cream. Stir over a medium-low heat until melted and smooth.
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Remove from the heat and allow to cool to room temperature. 2 In a bowl, beat the remaining cream until it begins to thicken. Add the icing sugar and vanilla and continue to beat together until soft peaks form. 3 Gradually fold the whipped cream into the chocolate mixture. Spoon into small glasses or bowls. Cover and chill for at least three hours before serving. Per Serving 296kcals, 24.1g fat (14.9g saturated), 18.6g carbs (17.5g sugars), 2.5g protein, 0.1g fibre, 0.041g sodium
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Sunday One-pot Indian-spiced quinoa Serves 4
1 tbsp coconut oil 1 small sweet potato, peeled and chopped into cubes Â˝ a red onion, finely chopped 3 garlic cloves, crushed 2 green chillies, deseeded and finely chopped 1 x 2cm piece of fresh ginger, peeled and grated 2 tbsp garam masala 60g uncooked quinoa 300ml vegetable stock 1 x 400g tin of chickpeas, rinsed and drained 1 x 400g tin of chopped tomatoes 1 tsp brown sugar Salt and black pepper To serve: Fresh coriander, chopped Juice of Â˝ a lemon
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1 Heat the coconut oil in a large pan over a medium-high heat. Cook the sweet potato cubes for 6-8 minutes or until just softened. 2 Add the onion and cook for another 4-5 minutes, stirring frequently. Add the garlic, chillies and ginger and cook for one minute longer until fragrant. Stir in the garam masala and cook for 30 seconds. 3 Add the quinoa, vegetable stock, chickpeas, tomatoes and sugar. Stir to combine well. 4 Bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes or until the quinoa and sweet potatoes are completely cooked through, stirring occasionally. If there is too much liquid, simmer uncovered for a few minutes to reduce. If the liquid runs out before the quinoa is cooked, add a little more stock or water and continue simmering. 5 Add salt and pepper to taste. Squeeze over some lemon juice and scatter with fresh coriander to serve. Per Serving 549kcals, 11.2g fat (3.9g saturated), 92g carbs (18.7g sugars), 24.6g protein, 22.5g fibre, 0.342g sodium
what's for dinner? weeknight meals
Dessert Berry custard pastry sandwiches Serves 6
1 x 320g sheet of puff pastry 1 egg, beaten 100g caster sugar 60ml water 300g fresh or frozen mixed berries 8 tbsp custard, warmed Icing sugar, to dus
1 Preheat the oven to 180Â°C/160ËšC fan/gas mark 4. Lightly grease a large baking tray with vegetable oil or butter. 2 Cut the pastry into six squares and cut each into two triangles. Place on the prepared baking tray and brush with beaten egg. Bake for 15-20 minutes until golden. 3 Combine the sugar and water in a pan over a medium heat and stir unti the sugar has dissolved. Turn the heat to high and boil for 1-2 minutes. Add the berries and cook for 4-5 minutes. Allow to cool slightly. 4 To serve, place one pastry triangle on each of four plates. Top with some warm custard and a spoonful of berries. Finish with a second pastry triangle and dust with icing sugar. Per Serving 407kcals, 21.6g fat (5.6g saturated), 48.8g carbs (22.2g sugars), 5.5g protein, 2.6g fibre, 0.143g sodium
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LOOSE ENDS • Layer crushed Digestive biscuits into glasses and top with leftover custard and apple sauce for easy kid-friendly parfaits. • Add a pinch of caraway seeds to tomato soup, use to flavour sausage stew or beef goulash, stir into mac ‘n’ cheese, sprinkle over potato salad or add to shortbread biscuit dough before baking. • Miso paste is a secret weapon in the kitchen and adds a punch of umami to sauces, broths and a myriad of other dishes. Try melting some together with butter and tossing through hot roast potatoes or boiled baby spuds. • Swap Greek yoghurt into any recipe using sour cream or mayonnaise for a lower-calorie option. Try stirring together with granola and some fruit for a protein-packed morning treat. • Leftover fresh dill works perfectly with fish, chicken, potato salad or in a veggie omelette or frittata.
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Also available in:
The Evoke Collection is available from all leading electrical retailers nationwide. To find your local retailer and to view the entire range of Morphy Richards products, please visit www.morphyrichards.ie find us on facebook
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Dublin coddle Serves 4 2 tsp vegetable oil 8 good-quality pork sausages, quartered 350g waxy potatoes, peeled and chopped into 2cm cubes 2 large onions, chopped 600ml chicken stock (or the water left over from cooking bacon) Salt and black pepper 100g leftover boiled bacon or fried streaky rashers, chopped into 1cm pieces 1 tbsp fresh parsley, finely chopped 1 If you would prefer to brown the sausages, heat the oil in a large saucepan or casserole dish over a medium-high heat. Add the
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sausage pieces and cook for 5-6 minutes until lightly browned all over. 2 Add the potatoes and onions. Pour in the chicken stock and add some black pepper. (If youâ€™re adding salt, be wary, as the sausages, bacon and stock/bacon water are all salty.) 3 Place over a medium heat and simmer for 45 minutes or until the potatoes are just tender but not falling apart. 4 Add the cooked bacon and simmer for another 3-4 minutes. Stir in the fresh parsley and season with more black pepper (and a pinch of salt if necessary). Per Serving 300kcals, 14.7g fat (4.7g saturated), 25.4g carbs (4.6g sugars), 17.4g protein, 3.4g fibre, 1.372g sodium
what’s for dinner? butcher advice
BUTCHER'S BLOCK Local butcher Michael Fleming talks traditional foods over a bowl of Dublin coddle
whole animal — think black and white pudding, which is still very much a part of the fry-up; crubeens, a traditional pub snack of pigs’ trotters; drisheen, a type of blood pudding often combined with tripe; good old corned beef brisket; slow-cooked beef cheeks; calves’ and lambs’ livers; lambs’ kidneys pan-fried in butter with onions, or cooked into a steak and kidney pie; and sweetbreads. What is Dublin coddle? Dublin coddle is a traditional pork- and vegetable-based stew, usually based on pork sausages, rashers, potatoes and onions, and sometimes including carrots, barley and/or parsley. How did Dublin coddle originate? Coddle is classic peasant food — cheap, cheerful and requiring very few ingredients. Back in the day when Catholics were supposed to abstain from eating meat on Fridays, coddle was often made for dinner on a Thursday to use up any sausages or rashers in the house.
in coddle Traditional Dubl browning t is made withou rs fi t, but this the sausages ds extra optional step ad the dish es flavour and mak aling. pe ap more visually
Does it matter what kind of sausages are used in a coddle? What makes a good sausage? A good sausage will have a high meat content and generous seasoning. I’d choose natural skinned sausages myself, as I think these have a better flavour and work well for boiling. How are Irish rashers different to American bacon? In Ireland, we use the loin of bacon — also known as back bacon — to make our rashers. American bacon is streaky bacon, as it is made from the belly of the pig. What are some other traditional dishes using cheaper cuts of meat? There are plenty of Irish ways to use the
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Why is it important to use the whole animal? Well, as butchers, we hate to see good meat go to waste. We revere the animal and want to see it appreciated, and that means eating all of it. Why do you think we (largely) stopped eating things like crubeens, tripe and liver? Do you see a comeback for these foods in the future? I believe it largely comes down to fashion — once a particular cut isn’t “cool” anymore, it can just become inaccessible, and people tend to forget about it over time. I do think there’s a bit of a comeback happening for the cheaper, less ordinary cuts, but there’s also a seasonality — we tend to see people looking for sweetbreads in the spring, for example. Remember, you can always ask your butcher for any cut you like and s/he’ll be more than happy to source it for you. What do you wish Irish people would eat more of? For me, it’s the really simple, traditional dinners like corned beef. People just don’t appreciate it as much any more, but corned beef can be truly delicious. What are the tastiest types of offal, in your opinion? Kidneys fried in butter with some sliced onion are very tasty.
Easy Food 57
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58 Easy Food
22/02/2019 1:50 p.m.
what’s for dinner? pork pies
Savoury bakes in a snap The key to these pies is three-fold:
Keep them small
The Great British Bake Off’s Imelda McCarron’s shortcut pork pies are a winner (and no soggy bottoms here!)
Traditional pork pies have a gelatine mix added to the meat to keep them moist (agh, my least favourite word!); since these pies do not include gelatine, smaller pies mean the meat is less likely to dry out in the oven.
Choose good-quality pork burgers Opt for the best quality pork burgers
I’m all about proper, decent food made with convenience. I love to bake and would happily spend hours creating a really lovely dinner, however, in reality I — like any of us — rarely have those hours to spare. This recipe for pork pies makes use of a few shortcuts to create a lovely homemade meal that is sure to impress!
Cheat’s pork pies Makes 9 275g strong plain flour 1 tsp salt 140g lard, cubed 1 egg, lightly beaten About 65ml water For the meat mixture: 3 large pork burgers ½ tsp allspice Salt and black pepper To serve: Homemade chips Mushy peas 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease nine cups in a 12-cup deep muffin pan. 2 Place the burgers in a bowl, add the allspice and a grind of salt and pepper.
from the butcher. Burgers from the butcher typically already include spices, so all you need to do is add a bit more seasoning and allspice for a perfectly seasoned mixture. You can, of course, use unseasoned pork mince from the butcher, but you’ll just need to be sure to add extra flavourings.
Using your hands, mix together the meat and spices and set aside. 3 To make the pastry, sieve the flour and salt into a bowl. Use your fingertips to rub the lard cubes into the flour. 4 Set aside one tablespoon of the beaten egg to use for glazing later. Mix the rest of the egg with the water and add to the flour. Tip the mixture out onto a lightly floured work surface and use your hands to bring together into a dough. 5 Leave dough to rest for as long as you can, up to max 30 minutes. This stage is not essential but it is helpful if you have the time for it. 6 Take two-thirds of the dough and roll it out on a lightly floured surface until it is 2mm thick. Using a circular cutter about ½ cm larger than the size of the holes in the muffin tray, cut out nine circles and work them into cups in the muffin tray. If you don’t have a cutter large enough, just cut around a small saucer.
The quality and taste of the burgers will ultimately affect your pork pies, so invest in the best!
Perfect pastry Hot water crust pastry is traditionally used to create pork pies, but it can be tricky to make. The pastry detailed in my recipe is suitable for savoury pies and can be substituted for the more difficult hot water crust pastry. My pastry can be rolled easily and doesn’t harden as quickly as hot water crust pastry, so it takes the pressure off shaping and adding the lids in super speedy time!
Follow Imelda for more recipes, tips and cooking tales on Instagram @imelda__rose
7 Divide the meat into nine pieces and roll into balls. Place one ball into the centre of each pastry case. 8 Roll out the remaining one-third of dough as before, then use a cutter that is the same diameter as the muffin cups to cut out nine circles. 9 Brush one side of the pie tops with some of the reserved beaten egg. Place the tops onto the pies, egg wash side-down. 10 Use your thumb to work your way around the pies, pressing the lids right on top of the filling. Make sure to press firmly around the edges to seal them tightly. 11 Brush the tops of the pies with the remaining beaten egg and place in the preheated oven for about 30 minutes until the pastry is a lovely golden colour. Enjoy with homemade chips and mushy peas! Per Serving 307kcals, 17.5g fat (6.7g saturated), 23.4g carbs (0.1g sugars), 12.5g protein, 0.9g fibre, 0.286g sodium
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22/02/2019 1:50 p.m.
r e v Co
Spring chicken and dumpling pie Serves 6 For the filling: 60g butter 1 small onion, chopped 2 small leeks, washed, trimmed and chopped Salt and black pepper 3 carrots, peeled and chopped 60g plain flour 1.2l chicken stock 200g frozen peas 60ml cream 6 chicken fillets, cooked, chopped into bite-sized chunks For the dumpling topping: 125g plain flour 2 tsp baking powder 1 tbsp fresh parsley, chopped Pinch of salt 80g butter, cold, cubed 120ml milk 1 egg, beaten 1 Melt the butter in a large pan over a medium heat and cook the onion and leeks for 6-8 minutes until softened. Season with salt and pepper, add the carrots and cook for 3-4 minutes longer. 2 Stir in the flour and cook, stirring, over a low heat for 2-3 minutes.
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3 Gradually add the hot stock, stirring constantly. Keep stirring for another 2-3 minutes until smooth. 4 Add the peas to the pan along with the cream and cooked chicken. Season to taste with salt and pepper. Stir well, then remove from the heat. 5 Divide the chicken and vegetable mixture amongst six individual pie dishes or ramekins. 6 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 7 For the topping, combine the flour, baking powder, parsley and salt. Rub in the butter until the mixture resembles coarse crumbs. Gradually add the milk and gather together to form a dough. 8 Roll out the dough and use a pastry cutter or floured glass to cut out six circles just small enough to fit inside the rims of the pie dishes. 9 Place the dumpling toppings on top of the filling. Brush the tops of the pies with egg and place the dishes on a large baking tray. 10 Bake for 30-40 minutes until the insides are bubbling and the tops are golden.
To p tip Use leftover sh redded roast chicken if you prefer
Per Serving 601kcals, 30.2g fat (15.3g saturated), 40g carbs (6.8g sugars), 42g protein, 4.4g fibre, 0.984g sodium
22/02/2019 1:51 p.m.
cooking for fun GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
IN THIS SECTION
UPGRADE A FAVE, p62
Try an old classic a new way with these fun twists on traditional bacon and cabbage!
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KEEPING MUM, p68 Whether for brunch, lunch or dinner, this easy two-course spread is the perfect Mother's Day treat
BACK TO BASICS BAKING, p72 Food Stylist Shannon Peare is taking us back to basics with her top tips for perfect bakes every time
Easy Food 61
Upgrade a fave
Try an old classic a new way with these fun twists on traditional bacon and cabbage!
How to boil bacon 2kg bacon loin, either smoked or unsmoked, rind on Cover the bacon in cold water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again. It may be necessary to change the water several times, depending on how salty the bacon is. Finally, cover with hot water and the lid of the pot and simmer for 30 minutes per 450g. Add Savoy cabbage to the pot for the last 20 minutes, if desired.
62 Easy Food
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cooking for fun bacon and cabbage twists
Bacon and cabbage pie with wholegrain mustard mash Serves 6-8
For the mustard mash: 1kg potatoes, peeled and cut into chunks 100ml milk 4 spring onions, chopped 30g butter 3 tbsp wholegrain mustard Salt and black pepper For the filling: 800g boiled bacon loin, chopped or shredded into bitesized pieces 1 head of Savoy cabbage, roughly chopped 60g butter 1 large onion, sliced
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2 tbsp plain flour, plus extra for dusting 200ml chicken stock ½ tsp Dijon mustard 2 tbsp fresh parsley, chopped 150ml single cream 1 Simmer the potatoes in boiling salted water for 15 minutes or until tender, then drain and return to the pan. 2 In a jug, combine the milk with the spring onions. Heat in the microwave for one minute or until warm. 3 Mash the potatoes with the butter, then stir in the warm milk mixture and the mustard. Season well and set aside. 4 Preheat the oven to 180°C/160°C fan/gas mark 4. 5 Melt the butter in a large pan over a medium-low heat. Add the onion and cabbage and cook 15-20 minutes or until they’re softened.
6 Stir in the flour and cook for 1-2 minutes, whisking constantly. Gradually add the stock and then 150ml of the reserved cooking liquid, whisking constantly. Keep whisking until thickened and smooth. 7 Reduce the heat and simmer for 3-4 minutes. Stir in the mustard and parsley and season with salt and black pepper. Add the cream and cook for one minute longer. 8 Stir in the cabbage and bacon. Transfer the mixture to an ovenproof baking dish. 9 Top with the mustard mash. Bake for 25-30 minutes until the mash is golden and the filling is bubbling around the edges. Per serving: 375kcals, 15.1g fat (8.1g saturated), 31.8g carbs (7.6g sugars), 30.4g protein, 6.2g fibre, 0.284g sodium
Easy Food 63
Bacon and cabbage croquettes Makes around 25
30g butter 1 onion, finely chopped 400g cabbage, finely chopped 200g boiled bacon loin, finely choppe Handful of fresh parsley, chopped 1kg mashed potato Salt and black pepper 1 egg 80ml milk 120g plain flour 120g dried breadcrumbs Vegetable oil, for frying Lemon wedges, to serve 1 Melt the butter in a large pan over medium heat. Add the onion and cook for two minutes. Add the cabbage and cook for 6-8 minutes or until soft. 2 Transfer to a large bowl. Add the bacon, parsley and mashed potato. Season with salt and pepper and stir to combine.
64 Easy Food
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3 Scoop out a portion measuring around two tablespoons and use damp hands to roll into a croquette around 7cm long. Place on a baking tray lined with parchment paper. Repeat with the remaining mixture. 4 When all of the croquettes are formed, place in the fridge for 20 minutes or until firm. 5 Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl and the breadcrumbs in a third. 6 One at a time, roll each croquette in flour, shaking off any excess. Dip to coat in the egg mixture, then dredge in the breadcrumbs, pressing them on lightly to coat. Place on a baking tray lined with parchment paper. 7 Add enough oil to a large frying pan to come 2cm up the side. Heat over a medium-high heat. Working in batches to avoid crowding the pan, cook the croquettes for 2-3 minutes or until golden brown on all sides. Drain on a plate lined with kitchen paper. Season with salt and black pepper and serve with some lemon wedges for squeezing over. Per croquette: 135kcals, 6.2g fat (1.8g saturated), 15.5g carbs (1.8g sugars), 4.6g protein, 1.5g fibre, 0.19g sodium
cooking for fun bacon and cabbage twists
Polish bacon and cabbage pasta Serves 4
90g butter 60g pancetta or streaky bacon, chopped 2 small onions, chopped Â˝ tsp dried oregano Â˝ tsp smoked paprika Salt and black pepper 700g green cabbage, cored and chopped 170g fresh egg tagliatelle or pappardelle 1 Melt 30g of the butter in a large pan over a medium-high heat and cook the pancetta for 3-4 minutes until golden and crisp. Add the
onions, oregano and paprika, season with salt and pepper and cook for two minutes. 2 Add 30g more butter along with the cabbage and some salt and pepper. Cover with a lid, turn the heat to low and cook for 10-12 minutes. 3 Meanwhile, bring a large pan of salted water to a boil and cook the pasta according to package instructions. Drain well. 4 Once cabbage is tender, remove the lid and stir in the drained pasta. 5 Add the remaining 30g butter and heat through for 2-3 minutes. Add plenty of black pepper and serve immediately. Per serving: 473kcals, 26.3g fat (14.1g saturated), 46.7g carbs (8.6g sugars), 15.2g protein, 5.3g fibre, 0.567g sodium
urs Make eitr boYileod bacon
v Use lefto cetta, if f the pan o d a inste dd it with ; simply a g it preferred ad of fryin age inste the cabb . e onions before th
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Easy Food 65
Cream of cabbage soup with bacon Serves 4
1 onion, chopped 30g butter 800g green cabbage, chopped 1.2l chicken stock 1 medium potato, peeled and cubed 2 bay leaves 125ml cream Salt and black pepper 300g boiled bacon, shredded 1 Melt the butter in a large pan over a medium heat. Add the onion, season with salt and black pepper and cook for 6-8 minutes until softened. 2 Add the cabbage and potato and cook for 3-4 minutes. Pour in the stock, add the bay leaves and bring to a boil. Cover with a lid, reduce the heat to medium-low and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves. 3 Use a stick blender to whizz the soup until smooth. Stir in the cream and bacon. Season with salt and pepper and heat through to serve. Per serving: 289kcals, 11.3g fat (6.1g saturated), 25.9g carbs (10.1g sugars), 24g protein, 6.8g fibre, 1.046g sodium
66 Easy Food
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LoSalt_Easy Food Magazine_FP.qxp_Layout 1 22/11/2018 15:31 Page 1
Looking to reduce your salt intake without compromising on taste? ...try switching to the original and best reduced sodium salt
Serves: 4 Prep: 15 mins Cook: 2 hours
Festive Beef Tagine • Preheat the oven to 180oC, gas mark 4. • Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute. • Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil. • Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.
1 tbsp oil 1 onion, chopped 400g pack diced braising steak 1 cinnamon stick 1 tsp ground coriander ½ tsp mixed spice 1 clove garlic, chopped 400g can chick peas, drained 400g can chopped tomatoes 75g dried cranberries 1 preserved lemon, chopped 400g butternut squash, peeled and diced ½ tsp LoSalt 28g pack fresh coriander, chopped
Visit losalt.com for many more delicious recipes
m u M g n i p e e K Whether for brunch, lunch or dinner, this easy two-course spread is the perfect Motherâ€™s Day treat
68 Easy Food
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cooking for fun Mother’s Day
Quiche with leeks, greens and Gruyère Serves 4 1 x 320g sheet of shortcrust pastry, thawed if frozen 40g butter 2 leeks, washed, trimmed and chopped Salt and black pepper 100g baby spinach 120g Gruyère, grated 2 large eggs 250ml cream 1 Roll out the pastry on a lightly floured surface and use it to line a 20cm loose-
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bottomed fluted tart tin. Chill in the fridge for 30 minutes. 2 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Prick the pastry case all over with a fork. Line the base and sides with parchment paper and weigh it down with baking beans. Place on a baking tray and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes or until light golden brown. Trim away any overhanging pastry. Allow to cool. 3 Melt the butter in a pan over a medium heat. Add the leeks, season with salt and pepper and cook for 8-10 minutes until soft. Add the baby spinach and cook for 2-3 minutes until wilted. Set aside and allow to cool. Stir
together with half of the grated Gruyère. 4 Transfer the mixture to the cooled pastry case and spread out evenly. 5 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 6 In a jug, beat the eggs together with the remaining Gruyère, the cream and some salt and pepper. Pour into the pastry case, evenly covering the leek mixture. 7 Bake for 25-30 minutes until golden and just set. Allow to rest for a few minutes, then slice. Serve the quiche warm or allow to cool to room temperature. Per Serving 659kcals, 46.6g fat (13.4g saturated), 44.3g carbs (3.2g sugars), 18g protein, 2.2g fibre, 0.277g sodium
Easy Food 69
Simple spring side salad Serves 4 300g frozen peas 1 tbsp fresh dill, chopped 1 tbsp lemon juice 1 tbsp apple cider vinegar 2 tsp Dijon mustard Salt and black pepper 3 tbsp olive oil 1 large head of butter lettuce, separated into leaves 3 radishes, sliced 50g Feta, crumbled (optional)
70 Easy Food
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1 Bring a pan of water to a boil over a high heat. Add the peas and cook for one minute. Immediately drain in a colander and rinse under cold water. Set aside. 2 In a bowl, combine the dill, lemon juice, vinegar, mustard and a pinch each of salt and pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add the peas and toss to coat. 3 Arrange the lettuce and radishes on a serving platter and top with the pea mixture. Scatter over the Feta, if using. Per Serving 195kcals, 13.6g fat (3.5g saturated), 13.1g carbs (5.4g sugars), 6.7g protein, 4.6g fibre, 0.217g sodium
cooking for fun Motherâ€™s Day
Lemon meringue nests Serves 4
4 meringue nests 8 tbsp lemon curd 4 strawberries, chopped 40g dark chocolate, grated 1 In a bowl, gently swirl together the whipped cream and the lemon curd. 2 Spoon the mixture into the meringue shells. 3 Scatter over some chopped strawberries. Grate over some dark chocolate to serve. Per Serving 195kcals, 13.6g fat (3.5g saturated), 13.1g carbs (5.4g sugars), 6.7g protein, 4.6g fibre, 0.217g sodium
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Easy Food 71
Tips FROM THE
TEST K TCHEN One of Easy Food’s food stylists, Shannon Peare, gives you a back-to-basics guide to baking
Back to basics baking
Baking is a science and sometimes the
the butter should be prepped, as the
through the ingredients once more to ensure
easiest of mistakes can take its toll on
temperature of the butter can dramatically
you have everything. Be sure to use a scales
the final bake. Soggy bottoms, a slab
affect the texture of a bake.
to weigh out ingredients — you can even
of biscuits or a sunken cake can all be
• Most recipes call for butter to be at room
weigh your liquids by changing your scales
avoided by just going back to basics.
temperature. The butter should be cool
setting to millilitres.
Now pay attention — this is baking 101!
to the touch and, when you press it, your
Get your ovens preheated and your tins
finger should make an indent. Leave your
Getting (the oven) hot hot hot
lined, because we’re starting from the
butter out on the counter for about one
Preheating the oven may seem like a waste
hour before baking. When you’re just back
of time, but when it comes to baking, it
from the shop, leave the butter out on the
can have a serious impact on your final
counter so you don’t forget.
bake. Time and temperature is key to a
After drooling over all the delicious bakes
• Chilled butter is used for pastry and
bake’s texture and flavour. The fine crumb
in your cookbook, it’s time to start reading!
sometimes biscuits. This is so that the
or flakiness of a bake is achieved by the
Once you have picked your recipe, you
butter doesn’t melt when mixing, this is
expansion of trapped air and/or moisture
should read it through at least twice. I
what gives pastry its flaky texture.
in the batter or dough (along with chemical
am guilty of getting overly excited when
• Melted butter should only be used if the
raising agents). This expansion is produced
it comes to baking; too often, I don’t read
recipe specifies to do so. The butter should
by heat! When you’ve combined all your
through the recipe and then I miss an
be melted, but not hot, as it can cook the
ingredients, it is important to get the mix
ingredient or a step. Reading through a
eggs. Melted butter is often used when
into a prepared tin and into the oven as
recipe is key, as all the steps will be fresh
quickly as possible as, once the liquid is
I have the need... the need to read!
in your mind and you will avoid error.
Making a list and checking it twice
Room temperature ingredients If a recipe specifies to have the eggs or
added, it will activate the raising agent. Get the bake into the oven to trap the air bubbles caused by this reaction.
Once you have read your recipe, it’s time
any other ingredient at room temperature,
to check the cupboards. There’s nothing
make sure to do so. Room temperature
Prepare your baking vessel
worse than realising you don’t have an
ingredients emulsify better, giving a uniform
Whether you are making a cake, biscuits,
ingredient when you’re mid-bake! Check
texture throughout the bake. Hard butter or
bread or any other bake, it is essential to
your ingredients, make a list and off to
cold eggs won’t cream or whip up as easily.
have your tins prepared. Line baking trays
the shop you pop. It’s important to be
Room temperature ingredients give more
with non-stick parchment paper. When
prepared, as there are very few substitutes
volume to the mix.
baking sponge, you can line the inside of
you can make in baking.
All about that butter!
Get out of the weigh!
the tin with non stick parchment paper, or else cut a disc of parchment for the base
Unlike cooking, you can’t bake something
of the tin, grease the sides with butter and
Butter is the base of any good bake.
by throwing some ingredients together.
dust with flour. The flour acts as a barrier
However, butter is a funny ingredient when
Baking is all about precision and balance.
so that the butter doesnt fry the sides of
it comes to baking — depending on the
Before you start baking, a good tip is to
the cake. Prepare your tin before you start
type of bake, the butter may need to be
weigh out all your ingredients first. By doing
mixing together your weighed ingredients so
chilled, room temperature or sometimes
this, you'll be prepped and will eliminate
that you can get your bake into the oven as
melted. Most recipes will specify how
the risk of forgetting an ingredient. Read
quickly as possible.
72 Easy Food
cooking for fun baking tips
Crack open the oven door When checking your bake in the oven, it’s essential to open the door slowly. When baking a sponge, if the cake has not yet set, whisking open the door can cause the cake to sink. I like to follow this rule for every bake, just in case!
“Check, check, check it out!” Everyone’s oven is different, but we eventually get to know our own oven’s flaws. When following a recipe, you may stick to the recommended time but how do you know if your bake is complete? • For any sponge bakes (cakes, cupcake, muffins etc), test the cake by inserting a skewer or a toothpick into the centre of the cake; if it comes out clean, the cake is done. You can also test the cake by gently tapping the centre of the sponge, if it feels firm and springy to the touch, the sponge is baked. • For cookies, you want the edges to be crisp and the middle slightly gooey. The heat of the tray will finish the baking process. The edges will be golden brown and the middle will be perfectly set. • With brownies, you almost want them slightly under-baked; this is how you achieve the perfect moist, fudgy texture. The brownies should have a firm top and the surface should be soft when pressed, but should not spring back like a cake.
Cool down When your bake is complete, it is important
completely cooled in their tins as the heat of
the tin will finish the cooking process. When
ü Read through the recipe twice.
to allow the bake to cool. Some bakes such as brownies and cookies need to be
decorating cakes or biscuits with icing, they need to be completely cooled or else the icing will run off. Always allow bakes to cool slightly in their tins before transferring them to a wire wrack to cool completely. Baking is supposed to be enjoyable and creative. If this is your first time baking, don’t worry if it doesn’t work out. Don’t be discouraged, and be sure to try again. Don’t forget, if all else fails, you can always run to the shop and use a boxed mix — your friends will be none the wiser!
ü Do you have your apron on and your cup of tea on standby? ü Preheat the oven. ü Are your ingredients at room temperature (if that's what the recipe calls for)? ü Line or grease your baking tin. ü Check the cupboard for ingredients. ü Weigh out ingredients. ü Did you remember the raising agent? ü Are your mixing bowl and utensils completely washed and dried? ü Do you have the correct sized tin? ü Have your cooling rack ready on the counter. ü Do you have the correct flour? ü Did you remember to buy the whipped cream and ice cream to serve? ü Do you have your stretchy pants and your favourite dessert spoon ready?
Easy Food 73
22/02/2019 2:23 p.m.
Apple crumble cake Serves 8
For the crumble topping: 50g butter, melted 50g oats 1tbsp plain flour 25g sugar ¼ tsp ground cinnamon For the apple cake:
9 Pour the batter into the prepared pan and spread out evenly. Sprinkle with the crumble topping, leaving some in large clumps. 10 Bake for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the centre comes out almost clean. 11 Allow to cool on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides of the tin. Dust with icing sugar, if desired, and serve with warmed custard.
3 Granny Smith apples peeled, cored and thinly sliced 270g plain flour
Per Serving 353kcals, 14.1g fat (8.2g saturated), 53.7g carbs (26.1g sugars), 5.4g protein, 3.1g fibre, 0.339g sodium
1 tsp salt 2 tsp baking powder 1 tsp ground cinnamon 100g butter, at room temperature 140g sugar 2 large eggs, at room temperature 1½ tsp vanilla bean paste 80ml milk To serve: Icing sugar, for dusting (optional) Custard, warmed
If you have any leftover crumble, spread out on a baking tray and bake at 150˚C/130˚C fan/gas mark 2 for 10-15 minutes, or until golden brown. Serve over ice cream with some stewed berries.
1 In the bowl of a food processor, combine all of the ingredients for the crumble. Pulse until the mixture forms a sandy texture with some large clumps. 2 Preheat oven to 180˚C/160˚C fan/gas mark 4. Line a 15cm springform tin with parchment paper. 3 Place the apples in a large mixing bowl. Sprinkle over 30g of the flour, toss to coat and set aside. 4 In a bowl, sift together the flour, salt, baking powder and cinnamon. Set aside. 5 In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed. 6 Beat in the eggs, one at a time, just until the yolks disappear. Add the vanilla bean paste and mix just until blended. 7 Add one-third of the flour mixture to the creamed butter and sugar. Beat on a low speed low until incorporated. Add about half of the milk and blend until smooth. 8 Repeat, adding half of the remaining flour mixture, then all of the remaining milk. Finally, blend in the last of the flour mixture and mix just until incorporated. Scrape up the batter from the bottom of the bowl and give it one last spin, then fold in the apples.
74 Easy Food
22/02/2019 2:26 p.m.
cooking for fun baking tips
Easy Food 75
22/02/2019 2:26 p.m.
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kids' kitchen 78-82
A GO-TO GUIDE FOR BUDDING YOUNG COOKS
IN THIS SECTION
KIT OUT YOUR KITCHEN, p78
This month's Home Ec expert shares her musthave list of equipment for any kitchen
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EASY JUNIORS, p81 Little ones will love to make these cute Mother's Day ornaments
Easy Food 77
KIT OUT YOUR
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kids’ kitchen home ec
Home economics teacher Sinead Keegan from Trinity Comprehensive School in Ballymun, Dublin 9, shares her musthave list of equipment for any kitchen
earning to cook is an essential for everyone and comes with many rewards, from sharing the perfect dinner with friends and family to whipping up a quick evening meal after a long day at work. There are many items that can make life easier when cooking at home, but which kitchen items are truly essential? Many of us (myself included) are guilty of impulse buying the latest trendy kitchen gadget, which often ends up languishing at the back of a cupboard gathering dust. Here is a list of my top 12 kitchen must-have items.
All-purpose non-stick pan A good quality non-stick pan is essential in any kitchen so spending a little extra makes for a very good investment. Whether frying an egg, stir-frying vegetables or searing meat, a non-stick pan is a must-have in your kitchen kit. Try to find one which is both dishwasher and oven safe.
Cast iron pan In addition to your non-stick pan, you will want to get a cast iron pan. These pans conduct heat much better than non-stick pans, making them very useful for cooking steak or searing chicken fillets. They are a little more work as they require ‘seasoning’ to prevent your food from sticking; however, a well cared-for cast iron pan can last a lifetime.
Hand blender This inexpensive gadget has so many uses, from making smoothies and soups to puréeing baby food. Easy to store, with few parts, a hand blender is an excellent alternative to the larger (and more expensive) food processor.
Slow cooker A lifesaver for those busy days when you may not have the time to stand over a cooker, the slow cooker allows you to put all of your ingredients together and leave them to cook for six or seven hours while
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you carry out your other daily duties. They are especially useful for cooking in bulk, leaving your meals ready for the week ahead. Look for slow cookers with digital controls and an easy-clean removable dish.
Good quality knives Blunt, poor quality knives can cause numerous kitchen accidents. Investing in a set of good quality kitchen knives will make preparing ingredients much easier and safer. A well-stocked kitchen should have three basic knives: a paring knife (a short knife for preparing fruit and vegetables), a chef’s knife (a very sharp knife with a medium-sized blade) and a serrated knife for cutting bread.
A box grater A cheap but invaluable piece of kitchen equipment. A box grater has up to six different sides to choose from and can be used for everything from grating cheese for sandwiches to zesting a lemon for a cheesecake. Choose a grater that feels sturdy and has an easy grip handle.
A wooden spoon A good wooden spoon is any cook’s best friend. Its non-scratch properties make it perfect for everything from stirring soups and sauces to mixing cake batter without scratching your pots, pans or bowls.
These are available in plastic, ceramic and metal varieties. I prefer a metal colander as it is sturdier, and I like having one that balances on the edge of my sink, making it perfect for draining foods as well as washing fruits and vegetables.
Silicone spatula For scraping out a mixing bowl, adding icing to a cake or folding flour into a batter, the silicone spatula is an indispensable kitchen tool. Make sure when buying a spatula that it is silicone and not rubber or plastic to avoid it melting under high temperatures.
Digital scales Granted, this may not be an essential kitchen item for everyone; however, if you are weighing ingredients for baking, the digital scales provide a level of accuracy that cannot be achieved with measuring spoons or cups. Modern scales are usually sleek and slimline, making them easy to store in even the smallest of kitchen spaces.
Whisk Whether you choose to invest in an electric hand-held mixer or stay traditional with a stainless-steel balloon whisk, this is an essential item for tasks such as beating eggs, whipping cream or preparing the perfect sponge cake.
A slotted fish spatula A metal fish spatula is flexible and delicate enough to lift a fillet of fish from a pan without breaking it, whilst sturdy enough to scrape an overcooked burger from a pan without leaving any behind. A very useful tool for transferring food from pan to plate, the slots in the spatula are perfect to allow any excess fat to drain from the food before plating.
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Mom, Mama, Mum No matter what we are called, we are all doing our best.
Every mum knows the love, the exhaustion, the pride and the self doubt that goes with being a mum. And every mum needs to be reminded that she’s not alone. For over 18 years, eumom.ie has been doing just that. For expert advice, honesty and friendship, we are here for every mum and every stage. And although we’re getting a new name, we are still the same people doing our very best for every mum in Ireland.
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kidsâ€™ kitchen easy juniors
Easy Food j un iors
Butterfly pasta pots
Little ones will love to make these cute Mother's Day tokens
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Easy Food j un iors
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Butterfly pasta pots
Newspaper Farfalle (bow tie pasta) Paints and small paintbrushes Spaghetti Pipe cleaners or wire, for antennae Glue Mini flower pots Sand, pebbles or dried green peas or lentils, to fill the flower pots Skewers Â 1 Line your work surface with newspaper and lay out the bow tie pastas. Get out your paints and brushes. 2 Paint your bow ties any colour you like. Set them aside to dry. 3 Add a fun design or pattern to your butterfly wings if you like. 4 Break a few spaghetti noodles in half. 5 Ask an adult to help you cut the pipe cleaners or wire into 4-5cm pieces. Bend them into antennae. 6 Use a small bit of glue to attach the spaghetti to the antennae. Use another little bit to attach the wings. 7 Paint or decorate your mini flower pots. When theyâ€™re dry, fill them with sand, pebbles, dried green peas or lentils. 8 Stick the butterflies into the pots.
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION
SEASIDE SUPERFOOD, p106 Ireland's coastlines are brimming with this all-natural nutritional powerhouse
EF137_XX_Intro pages.indd 83
OH MY GOODNESS!, p88 Aoife Howard tries a healthy twist on a comfort food classic
CAULIFLOWER POWER, p90
You won't believe how versatile this healthy, seasonal veggie can be
Easy Food 83
Seaside superfood Irish’s coastlines are brimming with this all-natural nutritional powerhouse
Sea spaghetti with chilli and garlic prawns Serves 4
Salt and black pepper 250g spaghetti 30g dried sea spaghetti 2 tbsp rapeseed oil 2 shallots, finely chopped 4 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 500g large cooked prawns, peeled and deveined 30ml white wine Juice of ½ a lemon 2 tbsp fresh parsley, chopped 1 Bring a large pot of salted water to the boil over a high heat. Add the spaghetti and sea spaghetti and cook until al dente according to package instructions. 2 Meanwhile, heat the oil in a large pan over a medium heat. Cook the shallots, garlic and chilli for one minute. 3 Add the prawns and some salt and black pepper and cook for 2-3 minutes. Add the wine and lemon juice. 4 Drain the spaghetti and sea spaghetti, reserving a little of the cooking water. Add to the pan with the vegetables and toss through, adding a splash of the cooking water to loosen if necessary. 5 Divide amongst bowls and scatter with fresh parsley, to serve. Per Serving: 420kcals, 10.7g fat (1.4g saturated), 39.8g carbs (0.3g sugars), 36.4g protein, 0.3g fibre, 0.429g sodium
84 Easy Food
TO LEARN HOW TO PEEL AND DEVEIN PRAWNS YOURSELF, FLIP TO P.130!
make it healthy seaweed
Easy Food 85
Seaweed is one of the oldest Irish foods, and one of the healthiest. One of the few natural sources of iodine, packed with other vitamins and minerals and rich in protein, it’s been experiencing quite the comeback in recent years.
Common Irish species include: • Dulse/dillisk/) • Carrageen moss/Irish moss • Kelp/kombu • Wakame • Sea spaghetti • Sea lettuce
Carrageen cold remedy Makes around 15 drinks
10g dried carrageen moss 700ml cold water 1 x 3cm piece of fresh ginger, grated 3 tbsp honey Juice of 1 lemon To serve: Irish whiskey (optional) 1 Place the carrageen moss and water in a saucepan and allow to soak for 30 minutes. 2 Cover the pan and slowly bring to a boil over a medium heat. Allow to simmer gently for 30 minutes, adding the grated ginger halfway through. 3 Strain the liquid through a sieve into a jug. The carrageen will have released a gel; push this through the sieve with the back of a wooden spoon to get as much through as possible. Discard the contents of the sieve. 4 Stir in the honey and allow to cool. Stir in the lemon juice, then cover and store in the fridge until ready to use. 5 To make a soothing drink, place 2-3 tablespoons of the carrageen in a mug. Add a splash of whiskey if desired. Top up with boiling water and stir until well combined. Per Serving 18kcals, 0.1g fat (0.1g saturated), 4.5g carbs (3.6g sugars), 0.2g protein, 0.2g fibre, 0.002g sodium
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Y M OH E S
S S E N ! D O O G AOIFE HOWARD TRIES A HEALTHY TWIST ON A COMFORT FOOD CLASSIC With the approach of St. Patrick's Day, I'm
boost of protein. If you desire a richer, creamier
sharing a recipe that showcases one of Ireland's most popular foods and our national emblem: the potato. Although paler in comparison to its sweeter cousin, the humble potato is a nutritious food in its own right, offering less sugar and more potassium than its more colourful counterpart. These simple spiced delights offer a more exotic twist on the perennial favorite that is potato cakes, as well as a quick way to transform yesterday's leftover vegetables into today's feast. I used a combination of potato, kale and peas, but these would be equally fantastic with anything from carrots to broad beans and everything in between. These golden cakes have quickly become a firm favourite thanks to their wonderfully golden crispy exterior with a pillowy interior flavoured with fragrant coriander and a host of fiery spices.
texture, substitute the milk for olive oil.
The vibrant avocado mint dressing I've served with these cakes is one of my all-time favourite sauces. This simple dressing takes just five ingredients and fewer than five minutes to whip up. Avocados are a staple in my fridge and one of the most versatile ingredients in my kitchen. There's so much more to avocado than toast; its rich, buttery texture makes the most wonderful base for any dressing, sauce or dip. Here I've combined creamy avocado with cooling mint to offer the perfect contrast to the warming spices of the potato cakes. I've also added yoghurt to lighten the dressing up; try any type of yoghurt, from cooling coconut for a dairy-free delight to Greek for an added
88 Easy Food
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This avocado and yoghurt base allows for innumerable combinations and permutations. Flavour it with coriander and lime for the perfect topping for a bowl of fiery chilli, or use as a dip for cumin-roasted sweet potatoes. Alternatively, add garlic and Dijon mustard to make a luscious dressing guaranteed to perk up any salad.
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
These spiced potato cakes are wonderfully versatile and perfect for every meal from brunch to dinner. My favourite way to enjoy them is as a brunch that is undeniably worth getting out of bed for; hot crispy potato cakes topped with a runny poached egg, a generous dollop of smashed avocado, a liberal drizzle of minty dressing and a sprinkle of chilli flakes and coriander. I also love to make them into smaller cakes to serve as a party canapĂŠ or as a part of an Indian-inspired feast alongside spicy dahl, sweet mango chutney and jewelled turmeric rice.
make it healthy! potato cakes
Spiced potato and kale cakes Makes 8 3 medium potatoes 1 handful of kale 1 handful of coriander 1 tsp garlic, crushed 1 tsp ginger, grated 1 tsp chilli flakes 1 tsp garam masala 2 tsp curry powder Âź tsp turmeric For the avocado and mint dressing: Â˝ an avocado 6 tbsp yoghurt of your choice Juice of Âź a lemon 1 handful of mint leaves 2 tbsp milk of your choice Salt and black pepper 1 Boil or steam the potatoes for 15-20 minutes until tender. Set aside until cool enough to handle, then peel.
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2 Cut the kale away from its main stem and place in a blender or food processor along with the coriander. Blitz until well chopped. 3 In a large bowl, roughly mash the potatoes, retaining some chunks. 4 Add the chopped kale and coriander mixture to the potatoes along with all of the spices. Mix well and season to taste. Shape the potato mixture into eight cakes. 5 Heat a non-stick frying pan over a medium-high heat and cook each cake until golden brown about 4-5 minutes per side. 6 To make the dressing, combine the avocado, yoghurt, lemon and mint in a blender and whizz until smooth. Add the milk gradually until smooth and glossy. 7 Season to taste, adding more milk if a looser consistency is desired. Generously drizzle the dressing over the potato cakes to serve. Per 2 potato cakes 192kcals, 5.5g fat (1.2g saturated), 31.9g carbs (2.5g sugars), 5.2g protein, 6.4g fibre, 0.061g sodium
Easy Food 89
Cauliflower power YOU WON’T BELIEVE HOW VERSATILE THIS HEALTHY, SEASONAL VEGGIE CAN BE
Recipes and images from Cali’flour Kitchen by Amy Lacey (Abrams Books, £13.99) Photography by Andrew Purcell
90 Easy Food
make it healthy! cauliflower
The Basics Cauliflower rice Makes about 1kg • Cut 1.4kg of cauliflower into quarters through the core, then cut out the core and leaves from each quarter in one cut. Trim any remaining core and leaves (it’s OK to leave a little of the stems from the cauliflower attached to the florets). • Break the cauliflower into approximately 5cm florets. It’s OK if they are a little bigger or smaller — it’s more important that they be more or less equal in size. Put half of the cauliflower in a food processor and pulse the florets 15 to 20 times, until the pieces are the size of grains of rice, scraping the sides of the machine once or twice and keeping in mind that it doesn’t have to be perfect and likely will not be! If any large chunks remain, reserve them and pulse them in the second batch. Use as directed in your recipe, or immediately cover and refrigerate (cauliflower rice starts to turn very quickly when left out) for up to three days. Do not freeze.
cauliflower 1 cup (125 g) 6 grams rice contains red to about carbs, compa e. 45 for white ric
Plant-based cali’flour pizza crust
• Preheat the oven to 180°C/160˚C fan/gas mark 4 and line a baking sheet with parchment paper. Cut a 1.4kg head of cauliflower into quarters through the core (then cut out the core and leaves from each quarter in one cut. Trim any remaining core and leaves (it’s OK to leave a little of the stems from the cauliflower attached to the florets). • Break the cauliflower into approximately 2-inch (5cm) florets It’s OK if they are a little bigger or smaller — it’s more important that they be more or less equal in size. Put half of the cauliflower in a food processor and process, stopping to scrape the sides of the bowl with a spatula a few times, until the cauliflower is uniformly broken down to the texture of wet sand. You might be tempted to stop here, but keep on going. Continue to process, stopping to scrape the sides of the
Makes 1 base
bowl with a spatula a few times, until the blade easily moves the mixture around to create a wet, smooth, creamy mashed potato texture with little flecks. If any chunks larger than a green pea remain from the first batch (check by spreading the first batch over the baking sheet and running your fingers through it), add them to the second batch. Repeat with the remaining cauliflower. • Spread the cauliflower on the prepared baking sheet in an even layer and bake for 15 minutes. The object of baking is to release moisture from the cauliflower without browning it. There won’t be much of a visual change — if it starts to brown, remove it from the oven immediately. Cool the cauliflower on the sheet completely. • Put about one quarter of the cauliflower meal in a nut milk bag or wrap it in four layers of cheese-cloth. Twist, then wring the liquid out over a bowl or the sink. Break the soonto-be meal apart, then twist again until it is as dry as you can get it. Repeat this four or five times, until you can’t squeeze out any more liquid. If your wrist starts to get tired, that’s a good sign. Think of it as a mini arm workout! Expect to drain up to 2 cups (480ml) liquid (the amount will vary for each batch). You should be able to form the final product into a smooth round that can crumble somewhat easily but still hold its form fairly well, like soft clay. Use as directed in your recipe, or cover and refrigerate immediately (cauliflower meal starts to turn very quickly when left out). It will keep in the refrigerator for up to three days. Do not freeze.
25g sesame seed flour 25g sunflower seed flour 2 tsp nutritional yeast 1½ tsp psyllium husk powder ¼ tsp sea salt 140g cauliflower meal (recipe p.90) 1 tbsp extra-virgin olive oil 1 Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and line a baking sheet with parch¬ment paper. In a medium bowl, whisk together the sesame seed flour, sunflower seed flour, nutritional yeast, psyllium powder, and salt. 2 Crumble in the cauliflower meal, add the oil, and mix with a rubber spatula to incorporate. 3 Switch to your hands and knead for about 30 seconds, until well combined and a homogenous dough is formed. Form the dough into a disc shape, then using your hands, press the dough out onto the prepared baking sheet to form an even 23cm circle. 4 Place in the oven and bake for about 30 minutes, until firm and lightly browned. Remove from the oven and use a metal spatula to slide the crust onto a wire rack to cool before adding your toppings. If you’re not using the crust right away, store in a ziptop freezer bag in the freezer for up to nine months. Do not refrigerate. Per Serving 348kcals, 15.4g fat (2.2g saturated), 29.7g carbs (3.4g sugars), 30.4g protein, 7.7g fibre, 0.525g sodium
Easy Food 91
Smoky pork burrito bowl Serves 4-6 For the pork: 1 tbsp extra-virgin olive oil 1 small green pepper, sliced 1 small red onion, sliced 1 garlic clove, minced ½ tsp ground cumin ½ tsp ground chipotle chilli 390g cooked pork, shredded 360ml salsa, plus more for topping For the cauliflower rice: 650g cauliflower rice (recipe opposite) 1 tbsp extra-virgin olive oil ¼ tsp sea salt To serve: 1 avocado, sliced 110g romaine lettuce, shredded 10g fresh coriander, chopped 1 lime, cut into 4 wedges (optional) Guacamole (optional)
92 Easy Food
1 Heat the oil in a large skillet over mediumhigh heat. Add the bell pepper and onion and cook until crisp-tender, about five minutes. Add the garlic and cook for one minute, or until aromatic. Add the cumin and chipotle chile and cook for 30 seconds. Add the pork and cook to heat through. Add the salsa and stir to heat through. 2 Heat the cauliflower rice in a large skillet over medium-high heat, stirring often, for 3-5 minutes to remove excess moisture. Add the oil and salt and cook for one minute more. 3 Spoon the cauliflower rice into bowls. Put the pork on one side of the bowls and add the avocado and lettuce on the other side. Finish with more salsa and the cilantro and serve with a lime wedge and guacamole, if using, on the side. Per Serving 237kcals, 11.5g fat (2.5g saturated), 15.1g carbs (5.7g sugars), 21.2g protein, 6.6g fibre, 0.541g sodium
make it healthy! cauliflower
Tahini beet pizza Makes 1 pizza 1 plant-based cali’flour pizza crust (see p.91) 2 small red beetroot, roasted or steamed 60ml creamy tahini 2 tsp fresh flat-leaf parsley Pinch of flaky sea salt Squeeze of fresh lime juice 1 Preheat the oven to 220°C/200˚C fan/gas mark 4. Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it. 2 Place the beets on a cutting board or plate and press on them with a potato masher or the bottom of a sturdy measuring cup until they are smashed (but not mashed) with an uneven surface area. 3 Spread three tablespoons of the tahini sauce over the crust and cover with the beets. Place in the oven and bake for 8-10 minutes, until everything is hot. Remove from the oven to a cutting board, drizzle with the remaining one tablespoon of tahini, and finish with the parsley, salt, and lime juice. Slice and serve. Per Serving 799kcals, 48.5g fat (6.8g saturated), 62.6g carbs (19.6g sugars), 44.2g protein, 17.4g fibre, 0.750g sodium
The new white bread Makes 1 loaf 6 large eggs, separated ¼ tsp cream of tartar 140g almond flour 115g loosely crumbled cauliflower meal (page 90) 55g ghee or unsalted butter, melted and cooled 1 tbsp baking powder 5 drops unflavoured liquid stevia 1/8 tsp sea salt
the remaining beaten egg whites one-third at a time, then pour into the prepared pan. Bake for 30 minutes, or until very lightly browned on top. Turn off the oven and crack the oven door open. Leave in the oven for 20 minutes, then remove from the oven, place on a wire rack, and cool completely in the pan. Remove the bread from the pan, slice, and serve. The bread will keep, wrapped in plastic wrap, for up to five days in the refrigerator and up to one month in the freezer.
Per Serving 95kcals, 8.1g fat (2.9g saturated), 2.2g carbs (0.3g sugars), 3.8g protein, 0.8g fibre, 0.047g sodium
1 Preheat the oven to 190°C/170˚C fan/gas mark 5 and line a 20cm x 10cm loaf pan with parchment paper. 2 Put the egg whites in a large bowl, add the cream of tartar, and beat with an electric hand mixer until firm peaks form. 3 In a food processor, com¬bine the almond flour, cauli¬flower meal, egg yolks, ghee, baking powder, stevia, and salt and process to combine. Add about one-third of the beaten egg whites and pulse until smooth; do not overprocess. 4 Transfer to a large bowl and gently fold in
Easy Food 93
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Easy Food 95
c o ndit t n i m io
Aside from adding flavour, mint has some great health benefits, too. • Mint freshens breath and inhibits the growth of bacteria inside the mouth. • It activates salivary glands, aiding digestion. • Peppermint is known to ease headaches and nausea. It also soothes inflammation in the digestive tract and reduces the severity and length of stomach aches. • Mint can also relieve pain and discomfort from gas and bloating. The use of peppermint oil has been found to be an effective and safe treatment for those suffering from abdominal pain or discomfort associated with IBS.
• It’s helpful when dealing with congestion, as compounds like menthol help to open up the nasal passage, lungs and bronchi.
• Mint plants contain an antioxidant and anti-inflammatory agent called rosmarinic acid. This is thought to help relieve the symptoms of seasonal allergies. • Mint contains a phytonutrient called perillyl alcohol, which has been shown to prevent the formation of colon, skin and lung cancer.
Many people find the idea of cooking fish intimidating, but it should be quick and easy. Here are our best Test Kitchen tips to make sure you get it right every time.
• Make sure the fish you’re buying is very fresh. It should be firm and shiny and smell of the sea — there shouldn’t be a strong “fishy” odour. • Good quality fresh fish should keep in your fridge for 2-3 days, but is always best the day you buy it. If you’re not going to cook it on the day of purchase, we advise popping it in your freezer, then thawing in the fridge before cooking. • Make sure you season your fish with salt. • Lemon juice and butter are two flavours that work with every type of fish. • Fish can be baked, pan-fried, deep-fried, poached, steamed, grilled or barbecued. • If you’re pan-frying fish, pat it dry and dredge it in seasoned flour first to result in a nice, light crust. • Always cook fish skin-side down first. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it over for a few minutes to finish. • Baked or grilled fish doesn’t need to be turned at all. • For baking, we recommend greasing your baking dish with oil or lining it with parchment paper or foil — this will make clean-up much easier. Add some butter, lemon juice and/or a splash of wine and cover the dish with foil to keep your fish lovely and moist. • If you’re poaching your fish, cook it very gently in milk or stock — and don’t discard the cooking liquid afterwards! Use it to make a sauce; for example, use poaching milk to make the béchamel for your fish pie. • Fish cooks very quickly and over-cooks quite easily, so don’t be tempted to keep it in longer than the recipe states. Estimate 7-10 minutes of cooking time for every 2cm thickness. • To check for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist, and will be firm and beginning to separate or "flake". • The tails of fish have the fewest bones, so give these to children or the elderly. • Tuna and swordfish are best seared very briefly on a hot pan and served pink on the inside. 96 Easy Food
from our kitchen to yours
TEST KITCHEN TIPS
Turn leftover mashed potato into croquettes! Shape cold mashed potatoes into little balls. Dip them in beaten egg and coat them in breadcrumbs, then sauté or deep-fry for a delicious side dish.
REAP THE BENEFITS
• Seaweed is packed with vitamins and minerals, including vitamins A, C, D, E, K and the B vitamins, magnesium, potassium and copper. • It also contains iodine, a mineral of which most of us don’t get enough. Iodine is essential for healthy thyroid function. • Certain types of seaweed have anti-carcinogenic properties. • Seaweed reduces levels of LDL (“bad”) cholesterol and blood pressure. • Adding seaweed to your daily diet reduces your risk of developing Type 2 diabetes, as it helps to stabilise blood sugar levels and slow
Did you know? • The first fully Irish-language feature film was called Poitín. Made in 1978, it was set in the remote wilds of Connemara and involved an illegal distiller. • Farmers often used poitín as a cure for farm animals suffering from cramps or other muscle problems. Poitín can also be used as an alternative to Deep Heat, rubbed onto tired, aching or injured muscles.
s e a e th f o e t s a t A
down the speed at which carbohydrates are absorbed in the body. • Rich in fibre, seaweed helps to prevents constipation and ensure smooth digestion. • The prebiotics found in seaweed encourage the production of healthy bacteria in the gut. • The natural oils and antioxidants contained in seaweed work wonders for your skin, which is why many spas offer seaweed baths and similar treatments.
HISTORY BITES • As far back as Ancient Greece, seaweed was used as medicine and also to supplement cows’ feed, as it kept them healthy and strong. • Seaweed has been harvested and eaten in Ireland since the Stone Age. It developed an unfairly negative reputation as a poor man’s food as a result of the Famine, when starving families were driven to forage at the seaside.
Did you know? • Seaweed is an all-encompassing name for thousands of marine plants and algae. To date, scientists have discovered over 12,000 species of seaweed. • No variety of seaweed is known to be poisonous. • Seaweed is rich in umami, the deeply savoury flavour found in things like bacon, soy sauce and Parmesan. • Around 70% of the world’s oxygen comes from seaweed and algae.
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TEST KITCHEN TIPS Drizzle some lemon juice on your sliced bananas to stop them from going brown.
Prevent mushrooms from becoming slimy by wrapping them in kitchen paper before popping them in the fridge.
Always make coleslaw a few hours in advance of eating to give it time to get nice and juicy! Before juicing citrus fruits, roll them back and forth on your kitchen counter to better release liquid from the segments inside.
Keep some butter in the freezer and grate it into the flour when making pastry.
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To remove any funny food odours from your hands, wash them with salt.
from our kitchen to yours
s b r e h h s e r F s:
tion u l o s ge
Keep fresh mint and other herbs in good condition for longer with these easy steps
Wash and dry
Always wash herbs with cool water and dry them properly to remove excess moisture that could lead to decay. Simply rinse the bunch under the tap, then either lay it out to dry in a single layer on a few sheets of kitchen paper, or dry using a salad spinner.
Know the difference
Soft herbs, like basil, coriander and parsley, have tender stems and leaves, while hardy herbs, like rosemary, thyme, and sage, have woody stems and firmer leaves. These differences have an impact on how you store and cook with them.
• Parsley • Coriander • Dill • Basil • Tarragon • Mint
• Rosemary • Thyme • Chives • Sage • Oregano
For soft herbs, snip off the bottom of the stems. Fill a jar or glass partially with cool water and place the stem ends of the herbs into the water in the jar. Cover the jar loosely with a plastic bag. Change the water every few days. Wrap hardy herbs loosely in damp kitchen paper. Store the bundle in an airtight container or resealable bag in the vegetable drawer in the fridge. The kitchen paper prevents the herbs from drying out, while the container or bag keeps oxygen out.
Know the exception
Basil is best stored at room temperature and not in the fridge, as the leaves can turn black if refrigerated.
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kitchen interiors THE BEST €15 WE EVER SPENT IN THE KITCHEN, p102
The Easy Food team dishes on our favourite cheap kitchen buys
CHILL OUT, p110
Learn how to take the best care of your fridge and freezer
READY TO RENOVATE?, p104
Learn what deserves your attention first and the pitfalls to avoid
CHEAP DESIGN UPGRADES, p112
You don’t need to spend a fortune!
CHOOSING THE RIGHT OVEN, p116
THE DIRTIEST PLACES IN YOUR KITCHEN, p118
TIPS FOR GREENER CLEANING, p122
5 ITEMS EVERY KITCHEN NEEDS, p124
Whether buying a new oven or taking care of your current one, we’ve got you covered
Make your kitchen sparkle with these environmentally friendly DIY cleaning hacks
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Get the gloves out and tackle these hidden germ factories
Kate Masterson from The Kitchen Whisk dishes on the absolute must-haves
SMART STORAGE, p106
These storage solutions make the most of your kitchen, no matter its size
DESIGN TRENDS WE’RE LOVING, p114
These on-trend kitchen designs are bound to make a statement
DISHWASHER TLC, p120
Take good care of your trusty dishwasher
KITCHEN CLEAN-OUT, p126
Spring cleaning is the perfect excuse to clear out your kitchen
A GUIDE FOR EVERYTHING YOU NEED TO KNOW ABOUT KITCHEN INTERIORS
IN THIS SECTION
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The best €15 we’ve ever spent in the kitchen The Easy Food team dishes on our favourite cheap kitchen buys
While we love to invest in quality items for the kitchens, there have been some budget buys along the way that have proven to be some of the best additions yet! The Easy Food editors and photography and styling team spill their secrets on the absolute must-haves that didn’t break the bank!
Pauline Smyth, food stylist
“I bought this Miracle Thaw years ago for €10, and it’s still one of the best purchases I’ve ever made. It speeds up anything you need to thaw in a hurry — it’s perfect for when you forgot to take something out to thaw overnight.” Non-stick kitchen fast defrosting tray www.gearbest.com €8
Caroline Gray, editor
“For the amount of spoons and scrapers I have in the kitchen, a flat wooden spatula is the one I reach for nine times out of 10. It probably cost less than a fiver, but it’s been one of the best investments I’ve made. It’s a solid, durable wood, and the flat brim means it’s perfect for scraping every last morsel from pans — ideal when you’re getting all the browned goodness from the bottom of a pan to make a sauce.” RÖRT spoon IKEA €1.25
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Moira Davies, recipe developer
“My favourite is gadget is quite old fashioned. Even though as a chef I know how to chop garlic, I still love this gadget! I use a lot of garlic and love it, however don’t like the lingering smell on my fingers and this makes life so much easier. In my house, the garlic press is a must-have!” Stellar soft touch garlic press Homestore + More €9.99
interiors essential kitchen items
Agnieszka Wypych, photographer
“The best thing I ever purchased for the kitchen was this peeler from IKEA. This specific one is so easy to handle: the metal part covering the sharp part on one side makes it safe to use. It’s idiot-proof — there’s no way you could actually cut yourself on this! It’s a real time-saver, especially if you’re making a lot of juices or, like me, eat a lot of potatoes! I think that people who think that it’s a waste of money to buy one as a knife will do the same job need to be enlightened!” VÄRDEFULL peeler IKEA €5
Siomha Guiney, food stylist “This small and simple knife is called a tomato knife as it is particularly ideal for slicing ripe tomatoes without squashing them, but it is just an excellent all-round small knife to add to your collection. I love it for so many jobs and it stays sharp for years. I wouldn’t be without it and highly recommend the €6.75 investment.” Victorinox tomato knife www.nisbets.ie €6.75
Shannon Peare, food stylist
“For the amount of baking I do, it’s important to have the right tools. This extra-long spatula is perfect for getting down to the bottom of your mixing bowls, which makes all the difference when you need that last bit of icing! I bought mine in Lidl, but they’re available in baking shops or many kitchen shops.” 16” spatula www.nisbets.ie €17.20
Jocelyn Doyle, recipe editor
“I use and eat an insane amount of garlic, but hate fiddling around peeling the skins from the cloves. This grater set makes it incredibly quick and easy — it’s my favourite kitchen find in years. Simply rolling a clove in the rubber tube removes the skin, and the grating plate quickly turns the garlic into a smooth purée ready for cooking. You can use the plate for grating ginger, hard cheese or dark chocolate, too.” Ginger and garlic grater www.gingerandgarlicgrater.co.uk €13.75/£12
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kitchen renovation Tackling a kitchen renovation? Learn what deserves your attention first
Remodelling a kitchen can lead you down a rabbit hole of information and opinions, regardless of the size of your kitchen space. A seemingly small job can grow legs when you don’t have a specific order of priority for your tasks, so our handy list is here to help you get all of the jobs in order and keep the workflow steady.
1. Allocate costs Are you looking for a facelift or a complete overhaul? Either way, you’ll need to set a realistic budget to accommodate all aspects of the job so that you don’t end up with an empty purse and a half-finished job. The following breakdown is a standard guideline when budgeting:
Walls, ceilings, floors, doors and windows
Cabinets and hardware
Appliances and ventilation Electrical and plumbing
Design and installation
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2. Understand your space and your goals Understanding your floor plan and design goals are crucial before embarking on a renovation. The most common types of kitchen structures are: One-wall: Common in small spaces; cabinets and appliances are fixed on a single wall. Galley: Also called a walk-through kitchen, this is characterised by two walls opposite one another, or two parallel countertops with a walkway in between them. L-shape: This consits of countertops on two adjoining walls that are perpendicular, forming an L-shape. Horseshoe: Also called a U-shaped kitchen, this layout has three walls of cabinets or appliances. Island: A working kitchen island stands separately to the walls or cabinetry in the kitchen. It adds additional work space and may provide an area to eat, cook or store food.
It’s important, then, to evaluate how you plan to use the space. Is it going to be a meeting space for the family, or purely functional for cooking meals? If you cook frequently, you’ll want to maximise your workspace and food storage capacity; someone who doesn’t need to cook much might prefer to prioritise seating and design. You can usually save money by working with your existing kitchen structure, but if you can start from scratch, be sure to keep your goals for the space at the forefront at all times.
3. Turn to the experts A kitchen renovation is no small task — whether you’re replacing a sink or completely remodelling your space, be sure to bring in a licensed and insured professional to guarantee that you’re giving enough attention to every detail of the job. This person can help you evaluate what is needed in terms of time, effort and cost when deciding between remodelling your kitchen, either cosmetically or structurally. If you are planning a DIY renovation, be sure to contact your local council regarding any relevant regulations that may be in place.
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interiors ready to renovate?
n e h w o d o t What not
g n i L l e remod chen t i k r u yo Steer clear of these pitfalls when tackling a kitchen makeover!
enough budget, time and resources to make this a project that will increase the value of your home and, of course, make you happy!
Not having a plan No matter the scale of the project, you always need a plan in place. Make sure you’ve already thought through all the major elements of the renovation, from space planning to design ideas. Choose appliances early and build the kitchen around them. Also, always bring home design samples and look at them in your actual kitchen space; don’t wait for floors or countertops to be fully installed before deciding if they really work for you! Remember to always keep in mind what your goals are for the new space: do you cook a lot? Will people congregate here? Do you need to allow more space to grow into? Regardless of your individual goals, a kitchen renovation should always be a kitchen upgrade — make sure you’re allowing
Creating useless space Think about your kitchen work flow and how you use the space on a day-to-day basis — if you’re cooking often, you’ll likely want appliances and work surfaces to be easily reachable from one another. Don’t create dead space — or, space where nothing can happen. If there’s a work top but it’s not near enough to the stove top, sink or oven, is that really the best spot for it? Don’t create an unnecessary amount of steps between work areas; the more seamless the workflow, the more enjoyable cooking will be.
Not making pathways wide enough A wide kitchen island sounds great, but make sure it’s not inhibiting your walkways! You want to make sure there
is always enough room for two adults to pass through and use the space without getting into one another’s way. Not considering direction Think in 3D when it comes to kitchen planning — will the oven door open and hit the opposite counter top, or will it bang against the refrigerator door if that’s open too? Make sure you’re factoring in the way your appliances and kitchen spaces work in conjunction with one another. Not allowing enough storage Every kitchen needs as much work space and storage as it can allow, so don’t scrimp here! While cutting back on counter or storage space to allow for larger appliances or features might sound appealing, resist the urge and keep these areas as sacred! You can always customise these as you wish, but you’ll be happy for that extra breathing room.
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Smart storage solutions for
cluttered kitchens Make the most of your kitchen — no matter what the size — with these easy storage solutions When it comes to a dream kitchen, we imagine a sprawling space with plenty of accessible, hidden storage for every item on our kitchen wishlist. The mixing bowls wouldn’t need to hold a handful of other small baking knick-knacks and the walk-in pantry would be a well-organised collection of sundries and snacks. In the real world, however, we’ve had to shove one too many wooden spoons into that dreaded “everything” drawer (everyone has one, right?) while clearing just enough space to get the food processor to fit on the countertop. We’ve come across some smart storage ideas from working in smaller kitchens and — trust us — size really doesn’t matter! With these handy hacks, you can make the most of the space you have.
Use hidden spaces Think you’re out of possible storage space? Think again! The spots above your cabinets and refrigerator are ideal for larger storage solutions; look for large, lightweight wicker baskets that can house appliances, large platters or special occasion tableware that isn’t used too frequently. Make sure your prime kitchen space is reserved for supplies you need day to day. There’s also space to be used on the inside of cupboard doors. Depending on depth, you can hang
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up measuring spoons, make a notice board or attach to-do lists, measurement conversions or your most-used recipes.
Hang a pegboard We’re not surprised that the doyenne of the kitchen, Julia Child, had it right with this one: a peg board is a perfect way to make use of unused wall space. Insert hooks and hang everything from pots, pans, colanders or utensils from this to free up space in cabinets and drawers.
In rod we trust Adding an extra curtain rail in front of a window or attaching a bathroom towel rod to the side of a cupboard will give you space to hang small utensils or mugs. While you’re installing, consider adding magnetic strips to walls and use to store knives, scissors or to make a magnetic spice rack.
Make it your own Get creative with what your space can do for you. Use an over-the-sink cutting board to temporarily expand your prep space whenever needed. If you’re tight on built-in shelving in your kitchen, why not pick up a free-standing shelf that will it into a tight space? Even a small single shelf that can be placed on a counter top will offer much-needed storage space.
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0404 64548 Count y W i ckl ow www.noel d em psey.com
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t u O l l i ch Learn how to take the best care of your fridge and freezer
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• Keep the fridge temperature at or below 4˚C. • Make sure everything that goes into the fridge is clean, wiping the rims of jam jars, salad dressing bottles and ketchup containers before storing. • Be sure to regularly check through the products in the refrigerator and throw out anything out of date. Mouldy foods can contaminate other items. • Clean up any spills as soon as possible. Spills can drip onto other foods, and can cause bad smells. • Keep a small plastic box filled with bicarbonate of soda at the bottom of your fridge; this will absorb any strong odours.
• Keep the freezer temperature at -18˚C. • Keep the freezer at least half full with food and containers. This will help to maintain a constant temperature within the freezer, saving you money. If you find yourself with a lot of extra space, buy a bag of ice to fill it, or half-fill plastic bottles with water and freeze them. • Ensure that the seal around your freezer door is tight to avoid cold air escaping. Do this by placing a piece of paper or a bank note halfway inside the door of your freezer and closing the door. Try to remove the paper by pulling gently. If it slides out easily, that’s a good sign that it’s time to replace the seal.
Freezer cleaning and defrosting
It’s important to keep your fridge clean to avoid cross-contamination, ensure you’re not hoarding expired food and maintain a steady use of fresh ingredients. this will allow you to clean all the corners and crevices.
Defrosting your freezer once a year (or when the frost build-up exceeds 1cm) keeps your machine running more efficiently, saving you money. Don’t let the ice in your freezer get out of control before you decide it needs defrosting.
2 Remove any fridge drawers or shelves
1 The first step in thawing your freezer is
and soak in a mixture of warm water and dishwashing liquid. Disinfectants like bleach should never be used inside refrigerators.
to use up the contents. The good news is that cooking from the freezer for a few days feels like eating for free!
1 Remove all food from the refrigerator –
3 Use the same mixture of water and dishwashing liquid to wipe the interior of the fridge.
4 For stubborn stains, mix a small amount of bicarbonate of soda with a little water to produce a thick paste. Apply the paste to the stain(s) and leave for one hour before wiping away with a damp sponge or cloth.
2 When empty, unplug and open the freezer and let the ice melt. Use large towels to soak up the melting water. Don’t place newspaper into the freezer to soak up the water, as the ink will stain the inside.
3 Never use sharp objects to scrape away
defrosting freezer alone for more than a few minutes at a time, as you may return to a sizeable leak!
5 A pan of hot water placed in the unplugged, empty freezer can help speed up the thawing process.
6 When the inside of the freezer is completely ice-free, wash the interior with a solution of one tablespoon of bicarbonate of soda mixed with 900ml of water. This will help to remove any undesirable odours.
7 Plug the freezer back in. Wait until it returns to a temperature of -18˚C before restocking.
• Divide meals or ingredients into usable portions and freeze each portion in a separate container or freezer bag. That way, you can just pull out what you need and thaw the right amount. • As much as possible, freeze things flat: place food in a freezer bag, seal, and lay the bag flat in the freezer until frozen. Flat things of an even thickness are easier to stack or organise upright in a container. • Invest in large plastic tubs to keep foods organised into categories, making it easy to find what you’re looking for. • Taking the time to label and date foods means you'll never have to guess what's inside. Include a weight or measurement (e.g. “2 portions,” “500g,” or “900ml”) to feel extra smug!
ice; invest in a proper plastic ice scraper.
4 Don’t be tempted to leave the
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Cheap design upgrades
for your kitchen You don’t need to spend a lot to give your kitchen a makeover! There are options to make any space look better, and the kitchen is no exception. We love giving our cooking space a little facelift every now and again, and it makes spending time there that much sweeter!
are already there. They’ll need to be emptied, washed, dried and — unless you have a high-gloss finish on your cabinets already — sanded lightly. Two coats are always best, but be sure to wait for the first to dry completely before adding a second. Rich colours work well, as do bright citrus colours like yellow, orange or green.
If new floors aren’t on the cards (and by that, we mean credit cards), small rugs in front of the sink or under the kitchen table can add a touch of warmth and brightness, not to mention comfort! Opt for an indoor/outdoor rug that will be durable and easy to wash.
Add an accent wall
Changing out the handles and pulls in your cabinetry is one of the quickest and most cost-effective updates you can make in the kitchen. Plenty of art supply or hobby shops now carry door handles, so you can even opt for a more decorative touch. Unless you’re happy to change these out every couple of years, look for an option that ages well rather than something too whimsical.
Fresh cabinet paint
Cabinets can be expensive, so an easy way to give your space a major makeover is to paint the cabinets that 112 Easy Food
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Whether it’s painting one wall, installing window treatments or hanging a piece of art, drawing the eye to a decorative wall can help detract from an otherwise tired kitchen. It would be a weekend job at most, and the options are endless for what you can make of it. One of our favourites is to paint a wall with chalk paint — it allows you to customise the wall daily, from shopping lists or weekly menus to fun messages for the family.
Let there be light
You might be surprised at how much of a difference new light fixtures can make to a room; whether it’s the position of the light, the colour of the shade or just the intensity of the light, your built-in fixtures might not be doing your kitchen any favours. Try swapping out simple fixtures or updating the shade to cast a softer or more natural light. Also, don’t be afraid of adding a standing lamp or wall sconces for a more intimate feel.
Small appliances can make a big impact
Think of small appliances as decorative touches; a toaster and kettle won’t set you back as much as a new large appliance will, but they can make an equally powerful impact on the aesthetic of your kitchen. Whether you’re after a bright pop of colour, a sturdy chrome finish or vintage charm, you’re likely to find something that can help tie the room together.
Enjoy freshly cooked meals without being tied to the kitchen with the Sear and Stew Slow Cooker.
The Sear and Stew Slow Cooker is available from all leading electrical retailers nationwide. To find your local retailer and to view the entire range of Morphy Richards products, please visit www.morphyrichards.ie find us on facebook Morphy Richards is part of the Irish owned Glen Dimplex Group.
s d n e r t n g i s e D g n i v o l e r ’ e w These kitchen designs are bound to make a statement
From avocado green appliances in the ‘70s to the ubiquitous white countertops and pine cabinetry from the ‘90s, kitchen design doesn’t always date well! Your kitchen should reflect your home’s personality and your tastes, rather than
what’s on trend. Whether you’re shabby chic or monochrome modern, your space can be a lovely complement to the rest of your home with a few considered touches that won’t date quickly.
Open shelving Kitchens are the perfect marriage of function and style, and open shelving is the epitome of this. Replacing tired-looking cabinetry with metal, wood or glass shelving is a sleek way to store items while making a bold, minimalist statement in the kitchen.
White on white White appliances with white cabinetry might seem plain, but it gives you a blank canvas to switch up accent pieces like small appliances, window treatments or hardware to suit your style.
Pops of colour If you know you prefer more colour in your kitchen, a splash of colour on an accent wall or appliance adds a touch of drama and energy. When you’re opting for this, though, make sure it’s a piece or colour that will complement the rest of the room, as it is bound to become a focal point. Yellows and reds work well for modern looks, while rich greens are a favourite for cosier feels. 114 Easy Food
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interiors design trends we’re loving
Quartz is the toughest countertop material, which resists scratches, burns, and chips. Crushed quartz stone is mixed with resin to produce countertops that range from solid colors to the look of real granite, but they’ll beat natural stone in toughness. It’s easy to maintain, and unlike granite, you don’t have to seal it annually to prevent stains.
The kitchen is one of the busiest rooms of the house, so why not make it cosy? Investing in comfortable seating is a great way to elevate the room from a purely functional setting, and they tend to increase the value of the room. We love the idea of built-in benches or banquette seating as a space for family and friends to gather — you can even add a few decorative throw pillows. If you have space, a decorative armchair away from the workflow of the kitchen is a lovely space for someone to relax with a cuppa.
Transitional design Contemporary design champions sleek, clutter-free spaces, but it can also come across as cold. A transitional design blends contemporary and traditional, leaving you wiggle room to make it comfortable and livedin while also modern and clean.
Hygge and minimal mindfulness This Danish and Norwegian concept refers to cosiness and comfort mixed with feelings of wellness — everything you could want in your home kitchen! Aim to keep surfaces free from clutter, but retain personal, cosy touches around the room — soft throw blankets over chairs, candles or small plants are all ideal for bringing hygge into the room. One of our favourite ideas is to set up a warm drinks station: the kettle, coffee press, mugs and even a little tin with biscuits for the taking.
Moody tone Ditch harsh lighting and instead opt for light fixtures that add a rich and moody tone to the room. Recessed lightling and under-cabinet fixtures are ideal for creating warm tones and help accent colours and details in your design.
Hidden appliances Keeping the refrigerator, oven or dishwasher out of sight is a guaranteed way to keep the kitchen looking sleek and stylish. An added bonus is that grubby or more outdated machines can be kept out of sight.
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How to choose the
Whether you’re buying a new oven or taking care of your current one, we’ve got you covered
Types Electric • Cheaper to buy: An electric oven will cost less than a gas oven of the same size, in terms of initial investment. • Easier to install: Installing an electric oven is typically a simpler and less costly process in comparison to installing a gas oven, as it does not rely on external sources of fuel that must be piped in. • Easy to clean: A smooth-top electric range is the easiest type to clean. • Even surface: Smooth-top electric ranges are more stable for pots and pans than stoves with coil-elements, and can serve as additional counter or storage space when not in use. • Ignition: To turn a burner on, you simply twist its knob and the stovetop element – no ignitor required. • Heat distribution: The heat in an electric oven is drier and more evenly distributed compared to a gas oven, making it better for baking and roasting most types of food. • Extra features: Electric ovens often come with more optional features, such as fans and grillers, than their gas counterparts. Electric with convection/fan • Faster cooking: Since hot air is blowing directly onto food instead of just surrounding it, food cooks about 25% faster in a convection oven. • Even cooking: Regular ovens can have “hot spots”, depending on where the heating element is, but a fan should
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circulate the air to help even out the temperature variances. • Better browning: Air in a regular oven can become humid when moisture can’t escape, leading food to If you have a fan oven, set it to 20˚C lower than the standard temperature given in a recipe. Many recipes (Easy Food included!) will show both temperatures.
steam rather than roast. By contrast, convection creates a dry atmosphere that caramelises sugars faster when roasting. This means that meats and vegetables will brown more quickly. • Saves energy: Since food cooks faster in a fan oven, and generally at a lower temperature, it’s a bit more energy efficient than a regular oven. Gas • Increased control: A gas oven gives you greater control over your cooking temperature. Warming-up takes less time with gas, and cooking stops almost immediately once you turn off the oven. • Moist cooking: Many dishes turn out better with the moist cooking environment of natural gas. • Energy efficient: A gas oven heats up and cools down faster than an electric oven. Warming begins as soon as you turn on the gas. Equally, cooking will stop just as soon as the gas is turned off. • Lower running costs: Natural gas costs less than electricity. If you do a lot of baking, an oven fuelled by natural gas may be a better choice for you. • Low maintenance: Most gas appliances have low maintenance
requirements, needing replacement parts less often than electric ovens. • Durable: Gas ovens live longer lives than electric ovens. • No power? No problem: If your electrical power goes off due to weather or other interference, you can still prepare a meal with a gas stove.
Maintenance tips • Clean your oven regularly. We know it’s one of those jobs that’s easy to keep putting off, but it’s best to clean your oven at least twice a year — more often if you use it every day. • While it’s tempting to remove the oven knobs and squirt cleaner all around the area, don’t! This is essentially dousing an electrical system, which could cause it to short out or electrocute you. • Unplug the oven if you’re going to be cleaning the inside of the oven by hand. You may be using a lot of water and it’s better to be safe than sorry to eliminate risk of electrocution. • When you are cooking anything that might drip, splatter or leak in the oven (such as a pie, which will bubble around its edges), use a drip tray. Simply place a baking tray covered with tin foil under the dish to catch any spillages. • If any food does spill into the bottom of your oven, clean it as soon as possible — the longer the mess sits there, the more it’ll burn and the more difficult it will be to remove.
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n i s e c a l p t s The dirtie w o n t h g i r your kitchen le those s and tack e v lo g e s o h t Get tories! c fa m r e g n e hidd
Sponges and dishcloths
Sponges, dishcloths and wipes might be the first thing you reach for when you’re about to clean something, but these are breeding grounds for bacteria. Ironic, no? A study by the National Sanitation Foundation (NSF) International found the household items that are most heavily contaminated with coliform bacteria — a family of bacteria that includes E. coli — were the dishcloths or sponges used to wipe down surfaces or clean pans. We’ve heard conflicting theories on whether disinfecting a sponges in the microwave or dishwasher actually works; one tried-and-true method is to soak sponges or cloths in a mixture of water and bleach for five minutes, then rinse. Always be sure to wring out any excess liquid after each use; this helps prevent bacteria growth. These items certainly
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have a life span though, so be sure to replace when they’re looking worn.
Kitchen handles, knobs and touchpads
Are you always careful to wash your hands before touching any handles, touchpads or knobs in your kitchen? Don’t worry, we’re not always 100% on this, either! Making an extra effort to sanitise and clean these after food preparation (or at least weekly) will help minimise the spread of bacteria.
Web MD states that your toilet bowl could be cleaner than your kitchen sink! The NSF International found that 45% of all home sinks tested had E. coli or some type of coliform bacteria present. Give the sink a sanitising clean-out once
a week, or ideally, daily. Don’t forget the handles and faucet! Do your best not to leave dirty dishes in the sink overnight.
Chopping boards are the No.1 spot for cross-contamination in the kitchen. It’s important to keep these clean and sterile; otherwise, you run the risk of contaminating food with bacteria from other (potentially raw) foods that touched the surface before. Plastic boards can be washed in the dishwasher, whereas those high heats could damage wooden boards. Wash boards after every use in hot, soapy water, then rinse and dry well — bacteria loves warm, damp conditions, so keep these clean and dry! It’s best to invest in at least two boards: one for fresh produce, and one for meat or fish.
22/02/2019 3:15 p.m.
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06/12/2018 22/02/2019 12:05 11:52
r e h s a iD shw C L T n sics our a b n the re of yoer r a e L ng ca ash taki ty dishw trus
Whether itâ€™s a necessity or a wishlist item in your kitchen, a dishwasher can serve you well when properly maintained. Read on for the dos and donâ€™ts to keep yours in check
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interiors dishwasher TLC
Everyday dos and don’ts DO: • Scrape and rinse your dishes before putting them in the dishwasher. This will reduce the amount of food particles stuck to them after a cycle. • Use the correct cycle. It’s very tempting to save time and money by running your dishwasher on the quick cycle all of the time but, for best cleaning results, choose the longer wash for a very full load or particularly dirty dishes. • Keep your dishwasher clean. Follow the simple guide below to keep your dishwasher spick and span and in good working order. • Use dishwasher salt and keep it topped up. Dishwasher salt softens the water and reduces limescale build-up, which is particularly important if you live in a hard water area. • Use rinse aid. This will help dishes to dry without streaks. • Double-check plastic items to ensure they are dishwasher safe. If so, make sure to place them in the top shelf, away from the heating element. • Stainless steel pots and pans are perfectly fine in the dishwasher. However, aluminium things may discolour, so if you’d like to avoid this then wash them by hand.
DON’T: • Overcrowd. Chances are, your dishes won’t be fully clean and you’ll end up washing them again by hand. • Use regular salt instead of dishwasher salt. It’s not the same thing, and may contain additives that will increase water hardness. If the salt is particularly fine, it may even clog your machine. • Wash lead crystal glassware in the dishwasher, unless it carries a dishwasher safe label. • Wash antique crockery or crockery with over-glaze decoration in the dishwasher. • Mix steel and silver cutlery in the dishwasher together. • Wash cast iron, bone or wooden-handled items in the dishwasher.
How to clean your dishwasher The dishwasher can only clean things properly when it itself is clean!
CLEANING THE DISHWASHER FILTER:
once a week to prevent build-up. The filter is usually found at the bottom of your machine and is filled with the bits of food that get left behind. Usually it is removable so you can empty the solids into the bin and rinse it out under the tap. If it’s not, use a towel or small spoon to scoop out the build-up. Be careful in case there are any shards or sharp chips from glassware or crockery.
CLEANING THE DISHWASHER SEALS: The seal around the dishwasher door is a haven for mould build-up. Once a month it’s a good idea to use a damp cloth to clean around the rubber seal. Not only will this keep your dishwasher more hygienic, but it will also remove any dirt that could prevent a proper seal forming and lead to a leaky dishwasher.
RUN THE DISHWASHER WITH VINEGAR: Put 250ml plain white vinegar in the bottom of the dishwasher and run it empty and hot. This will keep your dishwasher smelling fresh and clean by removing food residue from the inside of the machine. This should be done once every six months.
DIY dishwasher bomb Help keep your dishwasher smelling fresh as a daisy with this simple fix. 260g bicarbonate of soda 3 tbsp hydrogen peroxide 10-20 drops essential oil 450ml vinegar 1 tbsp dish-washing detergent 1 In a bowl, combine the bicarbonate of soda, hydrogen peroxide and essential oil until the mixture resembles damp sand. 2 Use a large spoon or ice cream scoop to mould the mixture into spherical “bombs,” then gently tap out onto a baking tray lined with parchment paper. The bicarbonate of soda naturally scrubs your dishwasher, while the hydrogen peroxide cleans and whitens and the essential oil lends a fresh scent. Set the bombs aside to dry for several hours or overnight. 3 When ready to use, fill a glass or ceramic bowl with the vinegar and add your favourite liquid dish-washing detergent. Stir together, then place on the top rack of your dishwasher. 4 Place one bomb on the bottom rack in the silverware holder and run your dishwasher on the hottest setting. Once the cycle is complete, open and enjoy a sparkling-clean dishwasher!
Cleaning out your filter should be done
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Tips for greener cleaning
Make your kitchen sparkle with these DIY cleaning hacks
Many ailments in the kitchen can be solved using a few simple ingredients; namely bicarbonate of soda, vinegar, lemon juice and salt! These four everyday household items can be combined in a myriad of ways to spruce up your kitchen.
The inside of an oven doesn’t usually take pride of place in any household. Splashes from bubbling pots of food — along with constant condensation — can lead to a build up of grime over time, demanding a regular deep clean. You’ll need: bicarbonate of soda, water, white vinegar 1 Remove all the shelves, oven racks and appliances, leaving behind an empty oven chamber. 2 In a small bowl, make a paste by mixing together some bicarbonate of soda and a few spoons of water. 3 Using gloves, spread this paste all over the interior surfaces of your oven, steering clear of the heating elements. 4 Allow the bicarbonate of soda mixture to sit overnight, or for at least 12 hours. 5 In the morning, wipe out the oven using a damp cloth, using a plastic/ silicon spatula to scrape out the paste in those hard-to-reach corners. 6 Put some white vinegar in a spray bottle. Spritz all over the oven to clear any residual bicarbonate of soda. The vinegar will react with the bicarbonate soda and foam gently. 7 Wipe down any remaining residue with a damp cloth, adding more of the vinegar mix as needed.
Your oven, everyday
If you don’t have a self-cleaning oven, the best method for keeping it clean is to wipe it down after every use. Don’t worry, we don’t always remember to 122 Easy Food
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do this either! Make a thick paste of bicarbonate of soda and warm water and spread over all surfaces. Leave to sit overnight, then use a damp cloth to wipe off as much of the dried paste as possible (you can use a spatula to scrape off any of the leftover).
Pots and pans
When cooking goes awry, precious (and expensive) pots run the risk of getting burnt. Ensure you never have to throw out a burnt pot again with our simple, natural method. You’ll need: bicarbonate of soda, water 1 Place some water in your burnt pan and bring to a boil on the hob. 2 Add a few tablespoons of bicarbonate of soda to the pan, and stir with a wooden spoon. 3 Let the mixture sit for a few minutes (or as long as you can). 4 Scrape the burnt bits off the pan using a wooden spoon, before discarding the dirty water. 5 Rinse the pan well using hot water for a final clean.
Wooden chopping boards
Although it may be custom to give our chopping boards a quick wash after use, deep cleaning is also required from time to time. This method is surprisingly easy, using two common kitchen ingredients, coarse salt and lemon. You’ll need: lemon, salt 1 Sprinkle salt over the chopping board. 2 Scrub the chopping board, using half a lemon, cut side down, as a sponge. 3 Let it sit for five minutes, then scrape away the residue into a bowl. 4 Rinse the surface of the board with a clean, wet sponge.
Lemon juice and hot water combine to form a natural cleaning agent, so all you have to do is use a clean towel to wipe everything clean. You’ll need: lemon, water 1 Slice the lemon in half and squeeze the juice into the water. 2 Drop the lemon halves into the bowl. 3 Microwave for three minutes on high power so the liquid comes to a boil. 4 Allow to stand for five minutes to allow the steam to work its magic, loosening gunk and dissolving encrusted food splatters. 5 Wipe off the dirty residue using a clean towel.
Polishing wine glasses
Sometimes wine glasses require a little extra sparkle, whether for hosting a dinner party or just because the dishwasher is lagging a little. To make your wine glasses glisten, dip them into a jug of hot water, before quickly drying with a clean tea towel. Using your hand, begin with the stem of the glass before drying the outside. Then place your thumb inside the glass, and dry around the edges, stuffing the tea towel into the glass for hard to reach spots. Store glasses upside down.
After plenty of warming cups of tea over the winter, the kettle is surely ready for de-scaling. Add around 100ml of regular white vinegar to a kettle filled with water and leave it to sit overnight before rinsing out. This should remove any surface scale.
Good kitchen knives
A set of good quality knives is essential in every kitchen. Kitchen knives should be robust, sharp and functional. The most useful knife, which no kitchen should be without, is a chef’s knife, used for slicing, mincing and dicing. Other essential kitchen knives are a
Kitchen expert Kate Masterson from The Kitchen Whisk dishes on the absolute must-haves
utility knife, bread knife, paring knife and a tomato knife (serrated paring knife). You do not need to spend a fortune to get good quality knives. We stock a number of different brands of knives, but two of our favourites are Swiss-made knives by Victorinox and German-made knives by Wusthof. You can buy any of your basic kitchen knives for less than €50 from Victorinox. You can even buy a Victorinox paring knife — one of the handiest knives to have — for as little as €4.95.
There is no point in having good knives in your kitchen if they are not sharp. There is also nothing more frustrating (or dangerous) than trying to chop vegetables or carve a
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roast with a dull knife. Buying a good quality sharp knife does not mean that it will be sharp forever; you must keep a sharp knife sharp. Knives should be sharpened a couple
of times a week. You have three options when it comes to keeping your knives sharp: a knife sharpener; honing steel; or a whetstone. The best way to keep your knives sharp is a whetstone, followed by a honing
22/02/2019 3:27 p.m.
interiors 5 items every kitchen needs
steel and lastly a knife sharpener. However, if you do not know how to use a whetstone or a honing steel correctly you could do more damage to your knife. A knife sharpener is therefore a great option for those who don’t feel comfortable using the other two. If your knives are already dull, you will need to remove some steel from the knife to bring it back to life. This can be done with the coarse side of a whetstone, with a diamond steel or with the coarse part of a knife sharpener.
Cast iron cookware
Cast iron cookware is so versatile, so durable and a wonderful material for cooking as they support a constant, even heat distribution. Cast iron frying pans and casseroles are unique in that they are not only used for cooking but for baking too. They can be used to make a variety of things from soups and stews to breads and desserts, and are ideal
for cooking steak. A benefit of having a raw, uncoated pan like a cast iron pan means you don’t have to worry about a family member coming along with a stainless utensil and destroying your beloved pan! As cast iron is uncoated, it needs to be “seasoned” to prevent it from rusting and to build up a nonstick surface; seasoning is done by simply baking oil on to the pan. Lodge cast iron comes pre-seasoned, so all you have to do to care for it is wash it, dry it thoroughly and rub it with a light layer of cooking oil before storing it away. It can be used on all stovetops including induction and glass stovetops. We stock a range of Lodge Cast Iron cookware from large casserole pots to loaf pans.
A durable kitchen machine can make your life so much easier when it comes to baking, mixing, whisking, blending or kneading. There
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. I E
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are loads of attachments you can add to help you make pasta, grate vegetables, knead bread dough or delicately mix a cake batter. These machines can be costly, but if you buy one from a reputable brand, they can last decades, and parts that need replacing are easily found.
A set of good storage bowls is so useful in the kitchen. If you get the right set, they can be used for many different things. A set of storage bowls should be microwave safe, freezer safe, leak proof and airtight to allow you to get as much use out of them. Our favourite set of storage bowls is by awardwinning brand Mepal. They stack into each other for easy storage and have a clear lid so you don’t forget what’s in there. They are BPAfree, leakproof and microwave safe — ideal for transporting lunches!
The Kitchen Whisk is a specialised kitchenware shop supplying a wide range of kitchenware from tableware to the most unusual of kitchen tools. 28 Wicklow St, Dublin 2 www.thekitchenwhisk.ie
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n e h c iKcleatn-out c
erfect p e h t ning is the kitchen a e l c Spring to cl ear out excuse
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interiors kitchen clean-out
1. Do a clean sweep Remove everything from the cupboard and refrigerator and place on a table covered with plastic bin bags. You never know what might be leaking! Boxes that have fallen over in the press or half-empty jars at the back of the fridge can easily get lost, so this is the best way to take inventory of everything.
2. Sort it out Look at the expiration dates on everything and set aside any foods that have gone off. Things you should toss: • Dented cans • Bags and boxes with rips or tears • Spices older than one year • Items that are expired Check out our list to determine how long you should keep any jars that have been opened.
3. Begin the binning If you don’t use it, throw it away! Any foods that are in-date, but you only “think you might use”, should be donated to a food shelter.
4. The clean down
newly categorised supplies, make sure you thoroughly clean out the space. Start at the top shelf and wipe down all surfaces with a warm, damp towel, then dry the shelves completely. If any of your food containers are sticky or dusty, wipe them down before placing them back in the pantry.
5. Categorise and re-stock Organise your remaining items in a manner similar to a grocery store. Group tinned goods on one shelf and condiments on another, and likewise with cereals and grains.
Leaky co or dribble ntainers s of hone leave stic y can ky spots on the sh To get rid elves. of these, some bic sprinkle arbonate over of soda, spot with top each a piece o f kitchen soaked in paper hot wate r and lea for a few ve to sit seconds. Lif paper an d use a sp t the kitchen atula to sc off any st rape icky bits before w iping down wit h a clean , damp clo th.
How long to keep opened jars in the refrigerator BBQ or brown sauce: 4 months Capers: 1 year (brined) Horseradish: 3-4 months (prepared) Hot sauce: 5 years Jam: 1 year Ketchup: 6 months Mayonnaise: 2-3 months after the “Use by” or “Best by” date Mustard: 1 year Olives: 1 year or date on the package (jarred or canned) Maple syrup: 1 year Relish: 1 year Salsa: 5-7 days (sold refrigerated), 1 month (sold unrefrigerated) Soy sauce: 2 years Tartar sauce: 6 months Worcestershire sauce: 2 years
Before restocking your pantry with your
Honey has a low pH, which makes it very difficult for bacteria to grow.
5thatfoods last forever (nearly)
Bacteria does not grow on sugar due to its low moisture content, so properly stored sugar can last forever.
Salt is a mineral that preserves food and doesn’t go off as it is actually a rock — just like granite can’t go off! Just keep it covered to avoid moisture absorption.
Raw white rice keeps indefinitely with proper storage, but brown rice only has a shelf life of 6-12 months because of its higher oil content.
Dried beans can last almost indefinitely in the absence of oxygen and light, but gradual moisture loss will affect taste and texture. www.easyfood.ie
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22/02/2019 21/09/2018 12:16 13:01
IN THE NEXT ISSUE...
TRY SOMETHING SWEET WITH THE APRIL ISSUE OF EASY FOOD
Pop on the kettle there... Whether it’s a cake, biscuit or tart, there’s nothing quite like home baking to bring people together. From the basics of baking sponges to mastering perfect pastry at home, there’s something to satisfy everyone’s sweet tooth with this issue. We haven’t forgotten about all that Easter chocolate, either: we’ll be sharing the Easy Food team’s all-time favourite recipes for chocoholics!
ON SAL E APRIL 1ST !
INSIDE...ays with fish
> Simple w olate treats > The ultimate choc > Easy Easter baking meals > Simple weeknight g > Gluten-free cookin ftovers > Handy ideas for le r exercise > Healthy protein fo
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Take the fear factor out of buying shell-on prawns How to peel prawns: • Pull off the legs. • Work your thumbs underneath the shell and crack it apart. As the shell cracks, gently peel it away from the prawn. • The tail can often be left on for cooking, but if you’d like to take it off now, pinch the tail where it meets the body and pull gently. The rest of the prawn should pull out cleanly.
How to devein prawns: • Gently score the prawn along its back using a paring knife. You don’t need to cut deeply — a shallow cut is fine. • Look for the vein, a long, gritty string. • Gently pull up the vein using the tip of your paring knife, starting near the top and continuing to the bottom. If it breaks, just pick it up again and keep pulling. • Give the prawns a quick rinse before continuing with your recipe.
Save the shells from the prawns and make a quick stock by simmering them in water for about 15 minutes. You can freeze this stock and use it in seafood risottos, soups or stews.
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Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes...
Published on Mar 25, 2019
Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes...