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
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EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Thai lamb salad with mint and coriander, p.20 Digital Interns Domenica Soldo foodintern@zahramediagroup.com Kate Durnin foodteam@zahramediagroup.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 scurrey@zahramediagroup.com Philip McGaley philip@towermedia.ie ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: 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.
Caroline Gray
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
x Caroline
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MARCH
CONTENTS
REGULARS
Crispy baked eggs with onions and cheese
08 YOUR SAY
Your comments, photos and questions
P.45
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-
season mint
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
P.65
Local butcher Michael Fleming talks traditional foods over a bowl of coddle
P.37
Boxty
4 Easy Food
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58 SAVOURY BAKES IN A SNAP The Great British Bake Off’s Imelda McCarron’s shortcut pork pies are a winner
MARCH 2019
22/02/2019 10:51
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
KIDS’ KITCHEN
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
P.89
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
P.86
of your current one, we’ve got you covered
Carrageen cold remedy
These authentic recipes highlight the best of seasonal produce
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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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The Easy Food Team dishes on our favourite cheap kitchen buys
Special kitchen interiorS feature: upgradeS to Suit any budget
• 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
P.102
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
Ne
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
x
Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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RECIPE INDEX v
€ MEAT
LF DF GF
x
•
•
75
•
•
•
•
The new white bread
93
•
•
•
•
Minted dark chocolate tart
21
•
•
•
•
Brownie and salted caramel ice cream trifle
33
•
•
•
•
Traditional apple crumble
42
•
•
•
•
So-simple white chocolate mousse
51
•
•
•
•
Berry custard pastry sandwiches
53
•
•
•
Lemon meringue nests
71
•
•
•
•
•
Leek and bacon tart
26
•
•
•
One-pan sausage and cabbage
27
•
•
•
•
Beef and Guinness stew
31
•
•
•
•
St. Patrick’s Day Boston-style hash browns
39
•
•
•
•
•
•
•
•
41
•
•
•
•
Cajun lamb chops with quick slaw
48
•
•
•
Easy cheesy beef and pepper pasta
49
•
Dublin coddle
57
•
Cheat’s pork pies
59
•
•
•
•
Boiled bacon
62
•
•
•
•
Bacon and cabbage pie with wholegrain mustard mash
63
•
•
•
•
Bacon and cabbage croquettes
64
•
•
•
Polish bacon and cabbage pasta
65
•
•
SAUCES
Cream of cabbage soup with bacon
66
•
•
Mint sauce
Smoky pork burrito bowl
92
•
•
•
•
•
Boxty
37
•
•
•
•
•
Atlantic coast seafood chowder
38
•
•
One-pan garlic prawns with potatoes and asparagus
47
•
•
•
•
Sea spaghetti with chilli and garlic prawns
84
•
•
•
•
Crispy Chinese chicken with mushrooms and soy
31
•
•
•
•
•
One-pan crispy chicken with tomato rice
48
•
•
•
Provencal chicken stew
58
•
•
COVER RECIPE: Spring chicken and dumpling pie
60
•
•
Sugarsnap peas with mint and lemon
22
•
Watermelon and mint ice pops
22
•
Cheesy leeks
26
•
Leek and potato tortilla
26
•
Spring cabbage with capers and lemon
27
•
Cheesy cabbage gratin
27
•
Butter braised spring onions
28
Charred spring onion and hummus toasts
28
Greek-style roasted vegetable bake
32
•
Crispy baked eggs with onions and cheese
45
•
One-pot Indian-spiced quinoa
52
•
Quiche with leeks, greens and Gruyère
69
•
Simple spring side salad
70
•
Spiced potato and kale cakes
89
•
Cauliflower rice
91
•
Plant-based cali’flour pizza crust
91
•
Tahini beet pizza
93
•
40
•
•
•
•
•
•
•
Apple crumble cake
20
St. Patrick’s Day New york style potato skins with bacon and cabbage
x
LF DF GF
BAKED GOODS
Thai-style lamb salad with mint and coriander
St. Patrick’s Day warming family potato gratin with bacon and cabbage
v
€
• •
•
•
• • •
•
•
•
DESSERTS
DRINKS Ballykeefe poitín apple sour
25
•
•
•
•
Carrageen cold remedy
86
•
•
•
•
•
•
•
22
•
•
•
•
•
•
•
•
•
FISH AND SEAFOOD • •
•
POULTRY
VEGETARIAN
6 Easy Food
EF137_006_Recipe_Index.indd 6
•
•
•
•
•
•
•
•
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•
•
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•
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•
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•
•
•
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•
•
•
•
•
•
•
•
•
•
•
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•
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• • •
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• • •
•
• •
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•
•
•
•
•
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•
•
•
•
•
•
•
•
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• • •
•
€
Budget-Friendly
T
Freezable
J
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
Low-Fat
DF
Diabetes-Friendly
GF
Gluten-Free
MARCH 2019
22/02/2019 10:54
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
SPRING FLAVOURS
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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18 Easy Food
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MARCH 2019
21/02/2019 16:51
what’s in season? fresh mint
Absolutely minted
Freshen up your cooking with in-season mint Mint loves… • Chocolate • Figs and dates • Peas • Basil • Lemon
www.easyfood.ie
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• Berries • Watermelon • Coriander • Lamb
Easy Food 19
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20 Easy Food
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MARCH 2019
21/02/2019 16:51
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
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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.
Mint sauce
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.
Paula Farrell
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.”
Easy Food 21
22/02/2019 10:54 a.m.
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.
24 Easy Food
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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
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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
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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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KIT OUT YOUR
kitchen
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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
Colander
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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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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
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A GUIDE FOR EVERYTHING YOU NEED TO KNOW ABOUT KITCHEN INTERIORS
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IN THIS SECTION
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Shrimply
the best
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.
TOP TIP
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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