EASY FOOD ISSUE 101
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SIMPLE SPRING RECIPES
Tarragon chicken with creamy champ
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INSIDE:
EASY EASTER FEAST ONE-BOWL BAKING DESK-FRIENDLY LUNCHES
MARCH 2015
• THEME-NIGHT DINNERS • EASTER ENTERTAINING • TRADITIONAL IRISH BREADS • NEW WAYS WITH TORTILLA WRAPS • SEASONAL VEGETABLE RECIPES •
SAME GREAT PRICE
g n i s a c w o Sh
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Irish food!
SPECIAL GUEST ED ITO
R! Recipes and tips from Ireland's favourite, Ballymaloe 's Darina Allen
19/02/2015 11:55
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Easy Food team SPECIAL GUEST EDITOR Darina Allen
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Raspberry tiramisu, p.80 EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Seared scallops with apple compote, p.64 Contributors Julie Sweeney and Dave Lang Proofreader Emer Taafe fave recipe: Shredded garlic honey chicken, p.55 DESIGN Lead design Nikki Kennedy fave recipe: Fudgy mocha brownies, p.45 PHOTOGRAPHY & FOOD STYLING Bartosz Luczak, Jocasta Clarke, Peter Cassidy, Tony Briscoe, Caroline Gray and some images from Shutterstock.com. ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Chilaquiles, p. 58 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: Thai chicken, galangal and coriander soup, p.23 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Mussels in Irish cider and cream, p.114
What an honour to be guest editor of Easy Food. Those of you who know me will be aware that I’m passionate about the importance and power of home cooking, not just for the health of the family but for the joy of the household. Many of our happiest memories are connected to food, be it the smell of freshly made bread or a comforting stew bubbling on the stove. Sadly, for many nowadays, those sentiments are merely aspirational. Generations have left home never having seen their parents Darina Allen cook and have concentrated on an academic career, missing the time or opportunity to acquire practical life skills. Let’s not allow any more kids out of our houses without equipping them with the skills to feed themselves properly. If possible, try to source good ingredients. If you don’t have one, buy a cookery book with good recipes that work, and build up a repertoire of simple dishes that can be whipped up easily or slow-cooked and reheated. Because I’m such a fan of local food, we’ve included a special feature on Irish foods, p.104. Ireland is blessed with fertile soil, a long growing season, miles of coastline and some of the cleanest waters on earth, and we can grow grass like nowhere else. Our little island now produces enough food to feed 10 times its population. How fortunate are we? Breadmaking is a fantastic skill, and it’s not rocket science. Soda breads, the breads of our country, are literally put together in minutes. We’ve included five really easy breads that anyone can make, even if you scarcely recognise a wooden spoon. I’ve even added my two cents on common baking blunders and how to avoid them, just to help you along the way! I’m convinced that it’s important to shop seasonally. Our bodies need particular foods at certain times of the year for optimum health and wellbeing, plus seasonal food is fresher and less expensive; this month we’ve been cooking spring onions, p.28. We’ve also got a three-course Easter dinner that’s sure to impress, p.78, small touches you can add to make everyday meals special, p.62, and no-fuss one-bowl baking, p.42. We can all make a huge difference to our community and our country by how we spend our food Euro. A return to home cooking could remedy a lot of ills and reconnect us to how food is made, where it comes from and the farmers, fishermen and artisan producers who labour to nourish us.
Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253 One year’s subscription to Easy Food is €45.00/£36.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means,
Hello Easy Food readers,
M E D I A
G R O U P
Printed in the UK
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Happy cooking! Darina Allen
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Magazines Ireland “Annual of the Year” 2013 JAMs “Best Foodie Read” 2013 without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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23
Fudgy mocha brownies
118
Blue cheese potato cakes
45
Chicken goujons with sweet chilli dip
contents brainantipasti booster fondue Lunchtime plate
55
29
72
Shredded honey garlic chicken
Roasted scallion croque monsieur
4 Easy Food
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Regulars 08 Your say Your comments, photos and questions
71 Dining al desko Who says work lunches have to be
58
Chilaquiles
boring? Say goodbye to soggy sandwiches...
10 Food bites News and fun products from the wonderful world of food
14 Competitions Exciting things for you to win!
16 Dining with Darina Ireland’s favourite, Ballymaloe’s Darina Allen, talks Irish food and shares some of her many recipes
Weekend cooking 78 Easter entertaining Our easy guide to your impressive Easter Sunday feast
82 Bready or not Master the skill of breadmaking with these foolproof recipes for traditional Irish breads
What’s in season? 28 Put a spring in your step
Lemon and blueberry pancakes
88 Reader recipes
91
Our readers share their favourite recipes for lazy weekend breakfasts
Leave winter cooking far behind with fresh and versatile spring onions
32 Traditional tastes Nuala Cullen shares recipes from her new all-Irish cookbook
Kids’ kitchen 94 Around an Irish table Our featured Home Ec teacher discusses a traditional Patrick’s Day feast
Larder luck 38 Cauliflower power Move over kale, there’s a new superfood in town
42 Bowl me over Forget the mess with these easy onebowl recipes for delicious home baking
96 Kids at work Our diligent young readers get the aprons on and test out kids’ cookbooks
99 Junior Bites Fun facts, products, recipes and news for the budding young chef
101 Easy Juniors Treat your Mum to breakfast in bed this
What’s for dinner? 48 Weekly budget menu A whole week’s worth of fun theme night recipes
56 5 ways with tortilla wraps
Mother’s Day with this clever egg-in-anest recipe!
Make it healthy! 104 Homegrown goodness world-class Irish foods with these
leftover wraps lurking in the bread bin
inspired recipes
Make any meal special with these simple but sumptuous recipe ideas
67 15 ways with the Holy Trinity New ways with the classic trio of
Irish soda bread
Eat like a locavore and celebrate our
Inventive new ways to use up those
62 Everyday elegance
83
The inside track 122 Cooking information and step-by-step recipes to help you in the 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 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
garlic, celery and onion
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RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v
LF DF GF
MEAT Icky sticky sausage wraps
20
Roasted scallion croque monsieur
29
Beef and mushroom pie with Guinness
36
Beef and cauliflower curry
51
Toad-in-the-hole with onion gravy
52
Sausage rolls
57
Taco lasagne
59
Elegant lamb biryani with saffron rice
63
Beef fillet with Caesar crust
64
Celery soup with bacon croutons
68
French onion burgers
69
Lunchtime antipasti plate
72
Spicy BLT wrap
75
Crispy spiced lamb chops
79
Baked eggs with tomato, pancetta and cheese
89
Bacon and cabbage with colcannon and parsley sauce
95
Lamb chops in red wine cream sauce
110
Herby braised short ribs
117
• • • • • • • • • • • • • • • • •
• •
• • • •
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•
• • •
x •
• •
• • •
• • •
•
• •
• • • • •
• • • •
• • •
Gravadlax with sweet mustard and dill mayonnaise
19
Prawns with spring onions and crispy potatoes
30
Smoked salmon tartlets
35
Ragout of cod and clams
35
Salmon with a mustard pistachio crust
53
Seared scallops with apple compote
64
Bacon-wrapped cod and citrus rocket salad
66
Smoked salmon with scrambled eggs
90
Crunchy fish fingers
110
Creamy smoked salmon gnocchi
113
Mussels in Irish cider and cream
114
Fishcakes
129
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• •
•
• •
• • •
• • •
• • • •
•
•
• • • • • • • • • • • •
•
• •
• • • • • • •
•
• • • • • • •
• •
•
• •
7
Paillarde of chicken with cucumber, mango and spearmint salsa
20
Thai chicken, galangal and coriander soup
23
Chicken goujons with sweet chilli sauce
23
Turkey taco pasta shells
50
Creamy chicken pasta with blue cheese sauce
54
Shredded honey garlic chicken
55
Crispy buffalo chicken roll-ups
57
Waldorf chicken salad
68
Layered Mexican chicken salad
75
Pearl barley “risotto” with chicken and leeks
107
Sticky orange duck breasts with sweet potato mash
107
• •
• •
•
• • • • •
33
Roasted cauliflower with onions and garlic
39
Classic cauliflower cheese
40
Halloumi with roasted vegetables and pesto
50
Chilaquiles
58
Creamy Camembert and wild mushroom pasta
63
Garlic and herb croutons
67
6 Easy Food
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•
• • • • • •
•
68
Buttered roasted onions
68
Pepper and onion puffs
69
Healthy baked onion rings
69
Savoury goats’ cheese and red onion pancake
69
Mediterranean pitta
71
Healthy pot noodle
73
Lemon-garlic roast potatoes
79
Homemade granola
88
Potato and leek soup
95
Egg in a nest
102
Cauliflower and leek gratin
109
Blue cheese potato cakes
118
Perfect scrambled eggs
128
• • • • • • • • •
• • • • • • • • • • • • • •
• • • • • • • • • • • • • •
•
•
• • • • •
• • • • • • • •
• • • • •
• • • • •
• • •
•
• •
• • • •
LF DF GF
• • • • • • • • • • • • • • • • • •
•
x •
• • •
• • •
• • •
•
• •
• • •
• • • •
•
•
•
BAKED GOODS 44 45
Easy banana buns
46
• •
Soda bread
83
Brown bread
85
Boxty loaf
85
•
Waterford blaa
86
Soda farls
87
Sunday morning strawberry and pear drop scones
92
Easter cupcakes
99
Savoury cheese and seaweed scones
105
Soft apple cake
116
• • •
• • • • • • • • • • • • • •
• •
• • • • • • • •
•
• • •
• • • • •
• • • • • • • •
• •
• •
•
•
•
Mary Risley’s chocolate and raspberry truffles
24
Irish curd tart
33
Cheat’s coffee choc chip ice cream
54
Individual chocolate cheesecakes
55
Strawberry cheesecake flutes
60
Raspberry lemon tiramisu
81
Lemon and blueberry pancakes
91
Honey ice cream
114
• •
• •
• • •
• •
SAUCES
•
•
• • • • •
Quick-pickled celery
Fudgy mocha brownies
•
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68
Coconut macaroons
VEGETARIAN Spring green soup
68
Braised celery
• • • • • • • • • • • • • • • • • •
DESSERTS
• • •
•
Creamy celery gratin
43
POULTRY Cover recipe: Tarragon chicken with creamy champ
67
43
•
•
Braised garlic kale
Raspberry almond crumble bars
•
•
67
Lemon yoghurt cake with blackberry sauce
FISH AND SEAFOOD
v
v Chunky cannellini bean mash
Homemade mayonnaise
19
Garlic mayonnaise
19
Chilli and parsley mayonnaise
19
Roasted garlic aioli
67
Roasted garlic, spinach and basil pesto
67
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• • • • •
• •
•
MARCH 2015
18/02/2015 15:00
r e v o C
Cook the
Tarragon chicken with creamy champ Serves 4 For the champ: 1kg potatoes, peeled and chopped into chunks 60g butter, plus extra to top 240ml milk 80ml cream 6 spring onions, trimmed and sliced lengthways Salt and black pepper For the chicken: 4 skin-on chicken breasts, bones removed 1 tbsp dried rosemary Salt and black pepper 2 tbsp olive oil For the sauce: 30g butter 2 shallots, finely chopped 2 garlic cloves, finely sliced 150ml white wine 375ml chicken stock 3 sprigs of fresh tarragon 1½ tbsp cornflour, mixed with 1½ tbsp water until smooth 100ml crème fraîche 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Boil the potatoes in salted water for 5-10 minutes until tender. Drain the water and return the pan to a low heat. Add the butter and mash. 3 Meanwhile, place the milk, cream and spring onions in a pan and boil for 4-5 minutes, stirring frequently. Stir the mixture into the potatoes. 4 Season and mash until creamy and smooth, adding more of the milk if necessary. Remove to an ovenproof dish, dot some extra butter over the top and place in the oven. 5 Season the skin sides of the chicken fillets with the rosemary, salt and pepper. Heat the oil in a large pan over a medium-high heat. Add the chicken, skin side-down, and leave for 5-6 minutes in order to allow the skin to crisp up. 6 Season the fillets, then flip them over and cook for 4-5 minutes. Transfer to an ovenproof dish and bake for 15-20 minutes or until thoroughly cooked. Remove to a plate, cover with foil and allow to rest. 7 Meanwhile, make the sauce. Place the pan used for the chicken back onto the stove top and melt the butter over a medium heat. Cook the shallots for 6-7 minutes until softened, stirring regularly. Reduce the heat to low, add the garlic and cook for one minute. 8 Add the wine and bring to a simmer, using a wooden spoon to scrape any sticky bits off the bottom of the pan. Stir in the stock and tarragon. Return to a simmer and cook for five minutes. 9 Add the cornflour mixture to the pan, season to taste and simmer for 4-5 minutes, stirring until the sauce thickens. Remove the tarragon and stir in the crème fraîche. 10 Slice the chicken fillets on the diagonal and place on top of the mash. Per Serving 849kcals, 47.7g fat (22.8g saturated), 52.1g carbs, 6.8g sugars, 47.8g protein, 6.7g fibre, 0.617g sodium
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YOUR SAY
We love hearing about what you’re up to in the kitchen, so send on your comments, questions and cooking tales!
TRIED AND TESTED Reader Anne-Marie Toomey from Co. Wexford sampled Connacht Gold’s new range of flavoured butters: one flavoured with sea salt, the other with cracked black pepper.
WHAT YOU'VE BEEN COOKING
"Scones for lunch #easyfoodmag #janfeb2014 ... The delicious aroma beautifully flowing through my house makes me happy! Gone in sixty seconds with my lot. Thanks guys, another simple but beautiful recipe from Easy Food Magazine. I have porky pies from the same issue in the oven as we speak!" - Natasha Coffey
“Oh My Connacht Gold! These are two great products and so versatile in the kitchen. The sea salt butter has very attractive packaging and comes in a 250g packet. The cracked pepper butter comes in a 100g packet, but I would have been delighted if it also came in 250g; I loved it so much I was trying to spare it! The butters are fantastic with crackers, toast, vegetables, eggs, meat and fish. The pepper butter has a really wonderful warm flavour and gives food a really great kick. I loved these butters, especially the cracked pepper. I would definitely recommend these great Irish products and I would certainly buy them.” – Anne-Marie Toomey
FACEBOOK FRIENDS “You all do amazing work, it’s a fantastic magazine. I still have every magazine I bought dating back as far as 2009, when we first bought our own house and my kitchen became my haven. Easy Food Magazine is responsible for bringing back my love for cooking; I used to cook/bake with my Nan as a child/early teen. I love it, so thank you!” – Natasha Coffey “Absolutely love this magazine, great recipe ideas.” – Stephanie Moran “Congratulations on your 100th issue!! Amazing... hope you get some time to celebrate! Still have some of the early issues! Can't wait to get a copy x” – Lorraine Moran
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“Congrats to the Zahra Media team on the 100th edition of Easy Food Magazine - the beautiful cake on the cover drew me across the shop to pick up a copy! Will definitely be giving this a go for the next birthday in a few weeks.” – The Big Red Kitchen
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EDITOR! Recipes and tips The Lazy Chef from Tv3's , Simon Lamont.
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letters and comments
WHAT WE'RE UP TO ON INSTAGRAM!
OFFICE MAKEOVER COMPETITION
lisa mcguigan wine launch
midweek lunch @three
qs greystones
Meet the Taste Team...
TWITTER “Congrats on your 100th issue. Loving the showstopping cakes in it, especially the sprinkle cake.” – @Project_party
"Big bowl of mussels for lunch? Get the recipe @easyfoodmag #100thIssue #guestEditor #lazychef" – @SimonMLamont “Watching pretty little liars, flicking through the newest issue of Easy Food with a cup of tea.” – @SineadBakes “Happy 100th issue Easy Food! Loving the cover guys! #pretty” – @BigRedKitchenIE “Food is a great way to say sorry I did nothing with the kids because of work
JANUARY COMPETITION WINNERS 2 X COCOFINA HAMPERS WORTH €100: MELISSA QUIRKE, LITTLE ISLAND, CO.CORK; NIAMH MCNAMARA, ARDNACRUSHA, CO. CLARE
1 X TORRES GIFT SET: MICHELLE SWEENEY, DONEGAL TOWN, CO. DONEGAL
5 X THE COLLECTIVE GOURMET YOGHURT HAMPERS: MARY DOLAN, CARRICK-OPN-SHANNON, CO. LEITRIM; RACHEL DOUGLAS, LUCAN, CO. DUBLIN; WOJCIECH PRACHNIO, DUBLIN 11; SINEAD DEMPSEY, BALLINASLOE, CO. GALWAY; HANNE BLANKEN, BLACKROCK, CO. CORK
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seafood suppers
this week, thank you @easyfoodmag #cassoulet” – @FiHodgins “Thanks @easyfoodmag #foodie magazine. Already thinking about lunch at 8:30am!” – @AshWorth “Dinner @FireDawsonSt with @1981JC, many thanks to Easy Food for an #EasyFoodHCH prize bundle that keeps on giving!” – @AntiMyrmidon
“Put the back out this morning so laid up with @easyfoodmag and @TV3Ireland #AldiRestaurant. You're everywhere @simonmlamont!” – @queenoforg
10 X MALDON SEA SALT SETS: TRACEY HOWARD, ABBEYDORNEY, CO. KERRY; DIARMUID BYRNE, DUN LAOGHAIRE, CO. DUBLIN; JANET MURPHY, BLACKROCK, CO. CORK; MARTINA BAXTER, BALBRIGGAN, CO. DUBLIN; JACQUELINE DEE, KILMACTHOMAS, CO. WATERFORD; BETH QUIRKE, TRALEE, CO. KERRY; ORLA O'MALLEY, BALLINROBE, CO. MAYO; LAVINIA MAGNIER, BALLINTEER, DUBLIN 16; CIARA WINTERS, MONASTERBOICE, CO. LOUTH; HELENA CAULFIELD, NEW ROSS, CO. WEXFORD
1 X CASE OF DEAKIN ESTATE WINES: MAIREAD CRONIN, KINSALE, CO. CORK
1 X CASE OF CONO SUR SPARKLING: SHEILA DOWLING, CAVAN TOWN, CO. CAVAN
Sylvia Lacarrière Gaffney is a married Mum of three children ages 20, 18 and 14. She says, “I work as a cook for the Augustinian community in New Ross. When I was in my teens I was fascinated with Keith Floyd and, along with my French background, he influenced me into cooking. We grow our own fruit and vegetables, and rear hens and ducks for their yummy eggs. I love making curries from scratch. I bake a lot; chocolate brownies and freshly baked buttermilk scones are favourites in our house. Wherever I travel, I love visiting local food markets.”
Bridgetta Briscoe says, “I'm married with a 15-year-old son and ten-year-old daughter. I love all types of food and cooking, although I particularly enjoy baking and bake something or other most days of the week. I'm very lucky that none of the family is a fussy eater or has any allergies, and most things I make disappear quite quickly!”
Mary Power is married with two teenagers. “Daragh is 17 and Ella is 14, and they’re quite adventurous when it comes to food so they keep me on my toes. I'm married to Michael for 19 years. I love cooking and I hold a cookery demonstration once a month in the VEC while holding down two catering jobs, one in a retirement home and the other in event catering. My kids love fajitas, chilli nachos, curry and roast dinners. My hobbies are horses, fashion, reading, walking and gardening. I hate winter with a passion and adore sunny days with family and friends, sitting out long into the evening with rugs and a glass of wine (or two!)"
Easy Food 9
19/02/2015 11:41
FOOD BITES Tops o’ the morning! Raw materials We can certainly get bored of our standard ‘cup of tea and porridge’ breakfasts in the office, so we were delighted to try the new belVita Breakfast Tops. They combine a crispy texture with a sweet topping; the chocoholics were loving the ChocoHazelnut ones, while the strawberrytopped biscuits were a lovely and fresh way to start the day. belVita Breakfast Tops are rich in cereals, a source of fibre, contain vitamins B1 and E, magnesium and iron, and are made with five wholegrains. And they’re the only breakfast biscuits proven to slowly release carbohydrates over four hours when eaten as part of a balanced breakfast, giving you more energy for the day. Delicious and nutritious? Yes please! Available in all major grocers, RRP €4.10 www.facebook.com/BelvitaUK
At The Cliff Townhouse in Dublin's Stephen's Green, the focus on seafood means that good, clean eating is a simple affair, now made even easier with the introduction of three new, clean and lean raw menu options. These dishes are designed to fill you up with electric flavours and taste combinations you’ll look forward to eating, secure in the knowledge that you're doing yourself good too! The new raw specials include a classic steak tartare, that French favourite, a blend of the finest chopped beef with shallots, capers, egg yolk and, with a unique twist, oyster. Also on the new menu is a zingy tuna ceviche, served with lemon, lime, salt and shallot, a flavour combination designed to get you thinking of South America! Finally there’s a sea bream carpaccio, served with orange, coriander and iced lemon cream – bold punches of flavour to put a smile on your face. The menus at The Cliff Townhouse also include staples such as Galway oysters, native lobster, dressed Yawl Bay crab, wild sea trout, and other options that are good for the waistline, full of omega-3 heart-healthy fats, and easy on the wallet too. Whether weight loss is a factor or not, for anyone wanting fresh, healthy, light food and those just hoping to include more fish and seafood in their diet, The Cliff Townhouse makes healthy eating easy. www.theclifftownhouse.com
FIRE UP THE OVEN
Looking for a traditional Sunday roast dinner, but don't have the time to make it yourself? Dublin's FIRE restaurant has it covered! The new Original Sunday Roast is available in the Dawson Street restaurant every Sunday from 1pm and is priced at just €29.95 for two courses, making it difficult to choose from rejuvenated classics like prawn cocktail and apple pie to start or to finish. With generous portions, children can be catered for from your sharing roast and trimmings with no need to order additional dishes. However, FIRE’s brand-new children's menu satisfies even the fussiest appetite! We love the the aged, succulent and tender Irish Hereford Prime rib of beef that is slow-cooked, then finished to your exact requirements. Each roast is presented to the table before being carved to your liking by the head of their kitchen. Served to share, FIRE even roast their Wexford potatoes in beef dripping for maximum taste along with herbinfused Wellington-style stuffing, created with an Irish twist. The climax is definitely the natural roast gravy. It's the perfect family-friendly meal with none of the kitchen clean-up! www.mansionhouse.ie/fire-restaurant
10 Easy Food
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19/02/2015 11:44
news
FOUR IRISH CHEFS MAKE 'YOUNG CHEF' SEMI-FINALS
S.Pellegrino is delighted to announce that four young chefs from Ireland have made it to the semi-finals of the S. Pellegrino Young Chef 2015 competition, a global search to find the world’s best young chef. Maria Elena Martinez Otero of the Four Seasons Hotel, Dublin, Sarunas Godovan of Tankardstown House, Slane, Stephen Holland of the Lough Erne Resort, Enniskillen and Mark Moriarty of The Culinary Counter, Dublin were named as semi-finalists in the overall competition and finalists of the UK-Ireland regional heat. Four of Ireland and the UK’s leading chefs, Oliver Dunne, Clare Smyth MBE, Atul Kochhar and Daniel Doherty – who hold five Michelin stars between them – join forces with S.Pellegrino in the talent search.
MAKE MINE A DECAF
The name “Nespresso” is already synonymous with providing the finest coffee experiences. So why should decaffeinated coffee be any different? Nespresso coffee experts took the three most popular Grands Crus, one each from the Intenso, Espresso and Lungo ranges, and created decaf mirror images. The new coffees have been especially created to match the exceptional character and aroma of their Grand Cru alter egos, meaning that coffee lovers can extend their Nespresso pleasure any time of the day or night. Each Nespresso Grand Cru has its own sensory profile, comprised of a set of characteristics including intensity, bitterness, roastiness, acidity and aroma. Nespresso experts have ensured that the caffeinated and decaffeinated blends of the respective Grands Crus share the same sensory profiles - a very special feat – so that the same experiences can be enjoyed with or without caffeine. The new decaffeinated range is priced at €0.39 for the Espresso and €0.40 for the Lungo. The coffee will be available from Nespresso boutiques, via the Nespresso Customer Care Centre and online at www.nespresso.com.
All ten semi-finalists from the Ireland-UK heat will prepare and cook their very own signature dish for the jury in an exciting cook-off, which will then be critiqued across five areas including ingredients, skill, genius, beauty and message. The winner will comepte in the June global final for the inaugural title of S.Pellegrino Young Chef 2015 in Milan, Italy. Best of luck to our four Young Chefs!
TRUFFLE YOUR FEATHERS
Costèllo + Hellerstein have created an exclusive range of luxury artisan chocolate truffles, each lovingly hand-crafted and delicately flavoured to tingle your tastebuds. Made from the finest ingredients, these handmade truffles are presented in a bespoke marbled effect box. Following two years of recipe development and rigorous taste testing, Costèllo + Hellerstein have created the following four tantalizing flavours, including Sea Salt Caramel, covered in rich dark chocolate and rolled in cocoa, a perfect marriage between bitter, sweet and salty; and Raspberry & Coconut, coated in white chocolate and rolled in coconut, providing a punchy hit of sweet but exotic flavour. www.costelloandhellerstein.co.uk €16.10/£11.95 per box www.easyfood.ie www.easyfood.ie
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EasyEasy FoodFood 11 11
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COOKBOOK CORNER
I'LL HAVE THE FULL IRISH
Eight Degrees Brewing were delighted to learn that their single malt IPA, The Full Irish, had been voted Beer of the Year 2015 by independent consumer group Beoir. The Full Irish, a beer first brewed for EasterFest 2014, is brewed using 100% Irish malt and showcases the best home-grown barley, malted in Cork. Owner-brewer Cameron Wallace said “We're delighted with the award and would like to thank all the Beoir members for voting. Credit goes to our head brewer Mike Magee and the Malting Company of Ireland whose base malt can stand up to all those hops – no easy task!” The Full Irish is a hop bomb with citrus and floral characters, grapefruit at the fore with hints of lime, melon and lychees. This single malt ale goes with grilled fish, barbecued chicken and smoked duck. www.eightdegrees.ie
A BIRD IN THE HAND By Diana Henry Published by Octopus Books €26.88/£20 We love chicken for being incredibly versatile and a great crowdpleaser. Here, Diana Henry shares her all-time favourite chicken dishes, and there’s something for every mood, occasion and palate. Henry takes inspiration from around the world, travelling from Korean fried chicken wings to West African chicken and peanut stew via comfort food classics like “bird pie.” The recipes are gorgeous and we love her resourcefulness in using scraps and carcasses. COOKING ALLERGY-FREE By Jenna Short Published by Taunton Press €26.86/£19.99 This timely book has over 150 recipes free from at least one of the most common allergens, easily identified by colourful icons. There’s also a whole chapter on food shopping and running an allergy-free kitchen. Short definitively proves that allergy-free cooking doesn't have to be boring: her mushroom and onion flatbreads, spicy pulled chicken mole tacos and goat cheese brioche buns have us drooling. EAT CLEAN LIVE WELL By Terry Walters
Published by Sterling Epicure €26.86/£19.99 This one wouldn’t be ideal for a dedicated carnivore, but is perfect for those looking to make long-term changes to the way they eat. Walters’ book is arranged by season, making the most of whatever’s available whether that makes dinner red lentil patties with garlic and fresh herbs (spring) or a warming sweet potato gumbo (winter). There are plenty of healthy sweet treats too: think maple cinnamon cookies or coconut cacao energy bars. If you’re in need of vegetarian inspiration, this is for you.
BUY THE RIGHT WINE EVERYTIME: THE NO-FUSS NOVINTAGE GUIDE By Tom Stevenson
Published by Sterling Epicure €14.77/£10.99 Are you like many of us – you love wine, but you’re intimidated when it comes to anything outside your standard Sauvignon Blanc/ Merlot comfort zone? If you’d like the confidence to break out of your wine rut, this straight-talking guide is your new best friend. With wines grouped by style, so it’s easy to find ones similar to those you already know you enjoy, the book also includes helpful descriptions of each brand. We particularly love the closing chapter on the 20 Most Helpful Wine Tips.
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Where’s the beef?
Ireland is the first European country to be granted full access for its beef in the US market after the States lifted a ban of almost 16 years on the importing of beef from Europe. The ban had been in place since the BSE crisis in the 1990s, and the announcement is predicted to result in a multimillion euro boost for Irish food exports. Minister for Agriculture Simon Coveney said that the announcement is a huge boon, considering the size of the US market and the demand there for high-quality, grass-fed beef. Much of American beef is corn-fed and intensively-farmed, meaning that our pastured cattle and natural, hormonefree beef are niche products. Mr Coveney said he hopes that Ireland would sell at least between €50m and €100m worth of beef to the US this year, but added the industry has the potential to go far beyond that. The Irish Farmers' Association has welcomed the reopening of the US market to Irish beef.
MARCH 2015
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EASTER PARADE Yellow Easter bucket www.tch.net €8.06/£6
Country kitchen egg cosy www.tch.net €8.06/£6
Rabbit apron www.annabeljames.co.uk €32.25/£24
Pastel bunny egg cup www.tch.net €6.05/£4.50
“Barney” rabbit plate www.outthereinteriors.com €26.88/£20
Easter cookie cutters www.ellieellie.co.uk €5.38/£4
Egg collecting tin www.annabellejames.co.uk €12.03/£8.95
Little Chicks coasters (set of 4) www.in-spaces.com €16.13/£12
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Colour-in Easter tablecloth www.clare-loves.co.uk €7.99/£5.95
Peter Rabbit lunch tin www.theoakroomshop.co.uk €13.43/£9.99
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COMPETITIONS TWO STELLAR JUICERS UP FOR GRABS! Check out the exceptional new SEA34 Electrical Juice Extractor from Stellar! Rendered in stylish stainless steel for low-maintenance elegance, Stellar’s juicer delivers maximum efficiency, extracting an average of 70% juice from each piece of fruit or vegetable processed. Uniting efficiency, quality and value, the Stellar SEA34 stands clear of its competitors. Despite the impressive juice extraction rate, it works extremely quickly and is effortless to use. The twospeed motor offers flexibility when juicing different ingredients; simply push fruit and vegetables into the feeder tube and watch your fresh juice pour straight out, ready to drink. When you’re done, pop all of the components, apart from the motor, into the dishwasher or wash by hand. The process is quiet, fuss-free and maximises the health benefits of fresh juice; vitamin-rich and additive-free goodness, with none of the oxidation or additives of shop-bought products. Quick and easy to assemble, the SEA34 Electrical Juice Extractor retails for €215/£160 – you could call it a Stellar buy!
We have two Stellar SEA34 Electrical Juice Extractors to give away! To be in with a chance to win, simply email the answer to the following question to competitions@easyfood.ie with JUICE in the subject line.
Q: On average, what percentage of juice does the SEA34 Electrical Juice Extractor obtain from each piece of fruit or vegetable?
WIN
WIN A GOURMET NIGHT AWAY AT SHEEDY’S COUNTRY HOUSE HOTEL
Co. Clare boasts some of Ireland’s finest ingredients, and where better to sample them than straight from the kitchen of award-winning chef John Sheedy? John and his wife Martina have long been champions of Co. Clare producers, creating seasonal menus which celebrate the ingredients found close to their 11-room 18th century Lisdoonvarna hotel and restaurant, earning them two AA rosettes every year for the last 15 years and a place in the TripAdvisor Top 25 small hotels in Ireland three years in a row. To be in with a chance of winning a one-night gourmet break at this Manor House Hotel, simply email the answer to the following question with SHEEDY in the subject line to competitions@easyfood.ie: Which of Ireland’s national parks is located in Co. Clare? A. Killarney National Park B. The Burren National Park C. Connemara National Park 14 Easy Food
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The prize includes one night’s accommodation for two people sharing a double/twin room with à la carte dinner and breakfast the following morning. The prize must be claimed by 31st August 2015. For more information, please visit: www.manorhousehotels.com/hotels/sheedys-country-house-hotel MARCH 2015
19/02/2015 11:58
WIN A PLACE IN THE FAIRYHOUSE 3-DAY KIDS’ SUMMER CAMP! The Fairyhouse Cookery School classes for 8-12 year olds run once a month and during midterms and school holidays, ranging from a 2-Day Easter Camp to a 3-Day Summer Camp in July and August as well as special camps at Halloween and Christmas. At the kids’ 3-Day Summer Camp, kids learn good food choices linked to fitness in a fun and friendly environment. They learn how to prepare and cook healthy snacks and dinners, as well as baking sweet treats. Through this hands-on approach, they learn how to read recipes, prepare ingredients and eat with their friends in a friendly, homely environment. As part of the Cookery School, Fairyhouse also run school tours, Transition Year courses and birthday parties. Bookings can be made online at www.fairyhousecookeryschool.com. To be in with a chance to win a place on the Fairyhouse Cookery School Kids’ 3-Day July Summer Camp, email your contact details and the answer to the following question to competitions@easyfood.ie with CAMP in the subject line:
Q: What date in July will the 3-Day Summer Camp begin? (Hint: the answer can be found on the website!)
MALDON SEA SALT Maldon Sea Salt has been producing superb quality natural sea salt for the last 130 years. This is salt as it should be: natural and traditionally hand-harvested, it’s both ancient and modern. Ask a top chef about salt and they’ll almost certainly cite sea salt flakes from Maldon as their favourite, and good cooks of all kinds agree; with a distinctive flaky texture and a flavour that lends a certain piquancy to virtually any dish, it only takes a little Maldon sea salt to transform a dish from everyday to gourmet. www.maldonsalt.co.uk We’ve got five Maldon sets to give away to our readers. Each one contains a recipe book and a pinch tin of Maldon sea salt. To be in with a chance to win, just email your contact details to competitions@easyfood.ie with SALT in the subject line.
www.easyfood.ie
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WIN A CASE OF CONO SUR WINES FOR MOTHER’S DAY! This Mother’s Day, why not relax over a glass of Cono Sur Sparkling? For stylish, affordable bubbles, Cono Sur Sparkling comes from Bío Bío in Chile, one of the world's most southerly regions, resulting in a delicate and elegant wine with a distinctive South American character. Cono Sur are renowned for their excellent quality wines at affordable prices, and this bubbly is no exception: honey, white flowers, and notes of yeast overlay a fresh, balanced palate with great acidity, resulting in a crisp, mineral and refreshing sparkling wine. www.facebook.com/ConoSurIreland Cono Sur is offering one lucky reader a case of six bottles of Cono Sur Sparkling. To be in with a chance to win, email the answer to the following question to competitions@easyfood.ie with CONO SUR in the subject line:
Q: What country is Cono Sur from?
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DINING WITH
Darina The matriarch of Irish cooking shares her recipes and her love for Irish produce
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F
ounder of Ballymaloe Cookery School at Shanagarry and a doyenne of Irish food, Darina Allen has been influencing the way we cook for decades. With a strong connection to the land and a passion for fresh, seasonal and local foods, Darina continues working to keep traditional Irish foods and associated skills alive. The Ballymaloe Cookery School is located in the middle of an 100-acre organic farm in East Cork. Courses include afternoon demonstrations, half-day courses, one-day courses, 2½-5 day courses and finally a 12-week Certificate Course which is designed for those who wish to earn a living from cooking. See www.cookingisfun.ie for further details.
How did you first get into cooking? Wow, it’s a long time ago – like so many of my generation I learned to cook by watching and helping (or hindering!) my mother at home in our kitchen in Cullohill in County Laois. There were nine children in our family so there was constant activity going on. My mother was a very good cook; she made soda bread every day and all our food was home-cooked, apart from the odd packet of Mikado or Coconut Creams. What are your favourite foods to cook at home? Gosh, that’s a difficult one, it depends on the season. I get madly excited by the first rhubarb or green gooseberries, elderflower, mackerel... I suppose if I have to choose just one it would have to be a gorgeous plump roast chicken, a proper free-range organic bird. Because it costs about €25 to rear a beautiful organic chicken, it is once again a rare treat as it used to be when I was a child. We spin it out with lots of crusty roast potatoes, gravy and several vegetables, celebrate every mouthful and make a fine pot of chicken broth from the carcass and giblets. What’s the best kitchen advice you’ve ever been given? All good food starts with beautiful fresh produce – “you can’t make a silk purse out of a sow’s ear”, so be pernickety and pay minute attention to your shopping and sourcing. What’s the worst kitchen disaster you’ve ever had? On my first day in the Ballymaloe House kitchens I made meringues with salt, which I mistook for caster sugar! What ingredients are always in your kitchen? Always Kerrygold butter, several extra-virgin olive oils, Forum wine vinegars, local honey, dairy and sea salt, lemons, sardines, Woodside heritage streaky bacon, onions, Irish garlic, our own organic free-range eggs and lots of fresh herbs just outside the kitchen door, plus lots of whole spices, harissa, sumac, bottarga...
the stall holders at your nearest farmers’ market and take every opportunity to learn by asking questions. Don’t be discouraged if something is not glorious at first – there is no such thing as a “mistake”, just an opportunity to learn! Who or what inspires your style of cooking? I'm inspired by many people: my own late mother Elizabeth O’Connell, my mother-in-law Myrtle Allen, Alice Waters of Chez Panisse, Claudia Roden, Madhur Jaffrey, Rory O’Connell and many others who were happy “in their own skin” and confident enough to cook real food and share their knowledge. I’m also heartened by the many young people who are truly passionate about real food and go to considerable lengths to source superb ingredients from small farmers, day boat fishermen and artisan producers. They are the hope for the future and Ireland. What meal would put a smile on your face on Mother’s Day? A huge big bubbling pot of Irish stew, cooked to melting, with lots of chunky carrots, sweet onions and the whole top covered with potatoes infused with the flavour of the stew underneath. A comforting meal in one pot, that we can all share around the kitchen table with our whole brood of children and grandchildren. If you had to pick your current Top Three Irish Products, what would they be? Irish butter, except I wish they wouldn’t keep reducing the salt. Irish shellfish: native oysters, fresh prawns (not dipped in metabisulphite) shrimps, sea urchins, razor clams, periwinkles, wild mussels, clams, cockles, scallops – a selection to die for, what a feast from the cold clean waters of the Atlantic. And Macroom Oatmeal, from the last stone grinding mill in Ireland. Can you sum up your approach to food in one sentence? Eat fresh food, cook it simply, sit down, share it with family and friends around the kitchen table and give thanks to the good Lord for all our blessings.
Is there any food you really dislike? I had to think about this! I love offal but I’m not mad about brains. I hate “poncey” food and I’m totally over foams. What advice would you give to someone who’s just learning to cook? Buy a reliable cookbook with simple recipes that work. Learn eight or ten basic techniques and build on those, and of course learn how to shop – recognise and choose good ingredients. Build up a relationship with your butcher, fishmonger and www.easyfood.ie
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Recipes from Easy Entertaining by Darina Allen. Published by Kyle Books, €23/£16.99. Photography by Peter Cassidy.
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guest editor Darina Allen
Gravadlax with sweet mustard and dill mayonnaise Serves 12-16 as a starter Darina says: “This is a simply brilliant standby, miles more impressive than smoked salmon. We use it for canapés, starter salads and as a main course for a light summer lunch, accompanied by pickled cucumber, delicious runny semi-hard-boiled eggs and salad leaves. It keeps for up to one week. Fresh dill is essential but we also have fun with black peppercorns, coriander seeds, whole grain mustard, vodka...” For the sweet mustard and dill mayonnaise: 1 large free-range, organic egg yolk 2 tbsp French mustard 1 tbsp caster sugar 150ml groundnut or sunflower oil 1 tbsp white wine vinegar 1 tbsp fresh dill, finely chopped Salt and freshly ground white pepper For the gravadlax: 700-900g tail piece of fresh wild salmon 1 heaped tbsp sea salt 1 heaped tbsp sugar 1 tsp freshly ground black pepper 2 tbsp finely chopped dill, plus whole sprigs to garnish To serve: Sweet mustard and dill mayonnaise Bread and butter 1 Fillet the salmon and remove all the bones with a tweezer. 2 In a bowl, mix together the salt, sugar, pepper and dill. Place the fish on a piece of clingfilm and scatter the mixture over the surface of the fish. Wrap tightly with clingfilm and refrigerate for a minimum of 24 hours. If you have two pieces of fish, place one on top of the other, flesh sides together. 3 Meanwhile, make the mayonnaise. In a bowl, whisk the egg yolk with the mustard and sugar. Add the oil drop by drop, whisking all the time, then add the vinegar and dill and season to taste. 4 To serve, wipe the dill mixture off the salmon and slice thinly, cutting straight down to the skin. Arrange a few slices on a white plate (preferably square) with a zig-zag of the sweet mustard and dill mayonnaise across the top.
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5 Alternatively, arrange in a rosette shape and fill the centre of the rosette with the mustard and dill mayonnaise. Garnish with fresh dill and serve with brown bread and butter. Per Serving 139kcals, 10.2g fat (1.1g saturated), 8.8g carbs, 2.7g sugars, 3.5g protein, 0.8g fibre, 0.397g sodium
Homemade mayonnaise Serves 8-10 Darina says: “Mayonnaise is what we call a 'mother sauce' in culinary jargon. In fact it is the 'mother' of all the cold emulsions, so once you can make a mayonnaise you can make any of the daughter sauces by adding some extra ingredients. It’s tempting to reach for the jar, but most people don't realise that mayonnaise can be made by hand in under five minutes, and with a food processor in just two or three. The secret is to have the ingredients at room temperature and to drip the oil very slowly at the beginning. The quality of the mayonnaise will depend on the quality of your egg yolks, oil and vinegar; it is possible to make a bland mayonnaise if you use poor-quality ingredients.” 2 egg yolks, preferably free range ¼ tsp salt Pinch of English mustard or ¼ tsp French mustard 1 dessertspoon of white wine vinegar 225ml sunflower oil, olive oil or a mixture (Darina uses 175ml sunflower oil and 50ml olive oil) 1 Put the egg yolks into a bowl with the salt, mustard and the white wine vinegar (keep the
whites to make meringues). Put the oil into a measure. 2 Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. 3 Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. 4 Taste and add a little more seasoning and vinegar if necessary. Per Serving 198kcals, 22.2g fat (2.6g saturated), 0.1g carbs, 0g sugars, 0.5g protein, 0g fibre, 0.062g sodium
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VARIATIONS: For garlic mayonnaise: To one quantity of homemade mayonnaise (see recipe) add two tablespoons of crushed garlic and two tablespoons of chopped parsley. For chilli and parsley mayonnaise: To one quantity of homemade mayonnaise (see recipe), add one roasted, peeled, deseeded and chopped fresh chilli and two tablespoons of chopped parsley.
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Easy Food 19
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and inner fillet from each chicken breast if it is still attached, and retain these for use in another recipe. 5 Slice the chicken breast from top to bottom, keeping it attached along one side; you should be able to open it like a book. 6 Flatten each breast with the palm of your hand to ensure that it is of an even thickness. In a shallow dish, mix the olive oil and chopped rosemary or marjoram. Season the chicken with salt and pepper and coat evenly with the rosemary oil. Allow the chicken to marinate until you are ready to cook. 7 Cook the chicken on a barbecue or preheated grill pan for 3-4 minutes each side, turning to give a criss-cross effect. Serve on a bed of rocket leaves with the salsa.
Per Serving 425kcals, 22.6g fat (5.2g saturated), 11.8g carbs, 8.2g sugars, 43.3g protein, 1.8g fibre, 0.366g sodium
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Icky sticky sausage wraps Makes 10 1 tbsp extra-virgin olive oil, for frying 10 good-quality juicy pork sausages 4 tbsp sweet chilli sauce 4 tbsp soy sauce 2 tbsp sesame seeds, for sprinkling 1–2 avocados, peeled and cut into wedges 10 small flour tortillas Lettuce leaves (we love Little Gem)
Paillarde of chicken with cucumber, mango and spearmint salsa Serves 8 Darina says: “Butterflying chicken is a brilliant way to ensure that it cooks faster and more evenly on a barbecue. This recipe is easy-peasy and so delicious!” For the salsa: 1 small cucumber, cut into 5mm dice Salt 1 mango, peeled and cut into 5mm dice 3 tbsp spearmint, coarsely chopped 3 tbsp coriander, coarsely chopped 3 tbsp shelled peanuts, roasted and coarsely chopped For the salsa dressing: 25g soft brown sugar 20 Easy Food
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1 tbsp fish sauce (nam pla) Juice of 2 limes ½-1 chilli, deseeded and chopped For the paillarde: 8 organic chicken fillets 4 tbsp extra virgin olive oil 2 tbsp chopped rosemary or marjoram Salt and freshly ground pepper To serve: Rocket leaves 1 First, make the salsa. Put the diced cucumber in a sieve over a bowl. Sprinkle it with salt and allow it to release its juices. 2 To prepare the dressing, mix all the ingredients. 3 Put the mango into a bowl, add the herbs, roasted nuts and cucumber. Spoon over some dressing. Toss well and taste. Add more dressing if needed. 4 Prepare the chicken paillarde. Remove the skin
1 If you want to cook the sausages in the oven, preheat it to 220°C/200°C fan/gas mark 7. 2 Heat the oil in a roasting tin or, if you prefer to fry the sausages, in a pan. Cook the sausages in the oven or the pan until golden on all sides. 3 In a bowl, mix the sweet chilli sauce with the soy sauce. Add the sausages and toss until all are well coated with the sweet sticky glaze. Sprinkle with sesame seeds and toss again. 4 To assemble, peel the avocados and cut into thick slices. Heat a dry pan and heat a tortilla on both sides. Put a sausage, a wedge or two of avocado and some curly lettuce onto the tortilla. Turn up the end and roll over to make an openended wrap. 5 Prepare the nine remaining wraps in the same way and serve immediately.
Per Serving 215kcals, 14.5g fat (3.3g saturated), 17.7g carbs, 0.5 g sugars, 5.4g protein, 4.5g fibre, 0.472g sodium
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18/02/2015 13:41
guest editor Darina Allen
www.easyfood.ie
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MARCH 2015 FEBRUARY
18/02/2015 13:41
guest editor Darina Allen
Thai chicken, galangal and coriander soup Serves 8 Darina says: "A delicious example of how fast and easy making a Thai soup can be. Serve in Chinese porcelain bowls if available. The kaffir lime leaves and galangal (a type of ginger used in Thai cooking) are served but not eaten; the chilli may of course be nibbled. Prawns can be substituted for the chicken with equally delicious results. Blanched and refreshed rice noodles are another great addition – hey presto, you have a main course. Serve in wide pasta bowls, scattered with lots of fresh coriander." 900ml homemade chicken stock 4 kaffir lime leaves 5cm piece of galangal or a smaller piece of fresh ginger, peeled and sliced 4 tbsp fish sauce (nam pla) 6 tbsp freshly squeezed lemon juice 225g free-range organic chicken breast, very finely sliced 225ml coconut milk 1-3 Thai red chillies 5 tbsp coriander leaves 1 Put the chicken stock into a saucepan and add the lime leaves, galangal or ginger, fish sauce and lemon juice. 2 Bring to the boil, stirring continuously, then add the finely sliced chicken and coconut milk. Continue to cook over a high heat for 1-2 minutes until the chicken is just cooked. 3 Crush the chillies with a knife or a Chinese chopper, add to the soup along with the coriander leaves and cook for just a few seconds. 4 Ladle the soup into heated Chinese rice bowls and serve immediately. Per Serving 147kcals, 8.6g fat (6.3g saturated), 5.3g carbs, 1.9g sugars, 12.7g protein, 0.9g fibre, 1.105g sodium
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Chicken goujons with sweet chilli dip Serves 6–8 Darina says: “This is a clever, quick and delicious way to make a little chicken go a long way, and tempting enough to wean kids off processed chicken nuggets.” Good-quality oil, for deep-frying 3 free-range, organic chicken breasts, skinned www.easyfood.ie
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and boned Salt and freshly ground pepper Seasoned flour Beaten egg Fine white breadcrumbs For the sweet chilli dip: 125ml sweet chilli sauce Freshly squeezed juice of ½-1 lime 1 Heat some oil in a deep-fryer. Cut the chicken breasts diagonally into 1cm strips and season with salt and pepper.
2 Coat the chicken pieces in the seasoned flour followed by the egg and then the breadcrumbs, or simply in some milk and seasoned flour. 3 Drop pieces individually into the hot oil and fry for 2-3 minutes or until crisp and golden. 4 Drain on kitchen paper and serve immediately with a bowl of sweet chilli sauce mixed with lime juice, to taste.
Per Serving 325kcals, 22.3g fat (3g saturated), 14.3g carbs, 0.5g sugars, 16.3g protein, 0.7g fibre, 0.088g sodium
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Mary Risley’s chocolate and raspberry truffles Makes about 24 Darina says: “This recipe comes from my friend Mary Risley’s terrific cookery book, The Tante Marie's Cooking School Cookbook. They are rather fiddly and a seriously messy job to make – but so worth it, because they taste divine. ” 225g good-quality dark chocolate, chopped 75g unsalted butter 125ml raspberry jam, melted and sieved 2 tbsp raspberry liqueur (framboise) or kirsch 3 tbsp cocoa powder, unsweetened 24 raspberries 24 tiny paper cupcake cases 1 Put the chocolate and the butter in a heatresistant glass bowl over a saucepan of hot water, without allowing the water to touch the bottom of the bowl. Bring slowly to the boil, then turn off the heat and allow the chocolate to melt, stirring gently until smooth. 2 Let the chocolate cool for a few minutes, then stir in the sieved raspberry jam and the framboise or kirsch. Cover the bowl and leave to chill in the fridge until firm. 3 To shape the truffles, sift the cocoa powder onto a plate. Scoop out a teaspoonful of the truffle mixture, press it gently around a fresh raspberry, then lift it with your fingertips and drop it into the cocoa powder. 4 Roll the truffle around in the cocoa, then lift it with a fork to transfer it to a little case. Repeat with the remaining raspberries. 5 Place each truffle in its case on a tray and leave the tray in the fridge for an hour or two or until the mixture sets and firms up. Per Serving 105kcals, 5.5g fat (3.6g saturated), 12.8g carbs, 8.8g sugars, 1.1g protein, 1.8g fibre, 0.026g sodium
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MARCH 2010 2015 AUGUST/SEPTEMBER
18/02/2015 13:43
IN THE NEXT ISSUE...
SAVE TIME AND MONEY IN THE KITCHEN WITH THE APRIL ISSUE OF EASY FOOD!
Our next celebrity guest editors are... David and Stephen Flynn! We’re delighted to welcome our Greystones neighbours, David and Stephen Flynn, as April’s celebrity guest editors! The Flynn twins are the proud owners of The Happy Pear natural food market and café. Dedicated to wholesome Irish vegetarian and vegan foods, they released their first cookbook in 2014 and have done much to revolutionise the way we approach cooking without meat. No matter how dedicated a carnivore you are, you’ll find hearty and tasty veggie recipes here to jazz up your meat-free Monday, as well as lots of helpful tips and tricks from David and Stephen on making the best of your veg.
David and stephen flynn
ON SALERD APRIL 3 INSIDE... vourite > Chocoholics’ faeg gs
SPRING HERBS!
MAKE THE MOST OF THE LONGER DAYS WITH OUR LIGHT AND TASTY RECIPES FOR FRESH HERBS
EF101_25_In the next Issue.indd 25
ways to use up
leftover Easter l feature on healthy g > A bumper specia n meals, includin vegetarian and vega meat intake and tips for reducing your sources of protein the best alternative eek meals > Quick and easy midw
19/02/2015 12:04
VISIT THE NEW
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EF101_26_Easyfood.ie.indd 26
18/02/2015 10:10
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
IN THIS SECTION PUT A SPRING IN YOUR STEP P28 Leave winter cooking far behind with fresh, versatile spring onions
www.easyfood.ie
EF101_XX Intro Pages.indd 27
28-36 TRADITIONAL TASTES P32
Nuala Cullen shares recipes from her new allIrish cookbook
Easy Food 27
18/02/2015 17:09
Put a Spring in your step
Leave winter cooking far behind with fresh and versatile spring onions
SPRING ONIONS LOVE: • Potatoes • Bacon • Cheese • Sour cream • Eggs • Chillies • Asian and Mexican flavours
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
Try them in: • Stirfries • Quesadillas or tacos • Frittatas, omelettes or scrambled eggs • Mash or potato cakes • Fried rice • Soups • Warm potato salads • Baked potatoes • Pork meatballs
28 Easy Food
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Taste the goodness:
Vitamin A – maintains healthy eyes and prevents macular degeneration Sulphur – controls blood pressure and reduces the risk of heart disease Chromium – controls blood sugar levels and improves glucose tolerance Vitamin C – boosts immunity and fights cold and flu viruses Anti-inflammatory – good for arthritis Anti-histamine benefits – good for asthma
MARCH 2015
18/02/2015 15:03
what's in season? spring onions
ROASTED SCALLION CROQUE MONSIEUR Serves 6 For the béchamel: 35g butter 2 tbsp plain flour 475ml milk 1 tsp salt
Top Tip
Make this a more substantia l “croque madame” by adding a soft poa ched egg on top of each portion.
1 bunch of spring onions, ends trimmed Olive oil Salt and black pepper 6 thick slices of sourdough bread 2 tbsp Dijon mustard 6 slices of good-quality ham, optional 200g Gruyère, Comté or Emmental, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. On a rimmed baking tray, toss the spring onions with a drizzle of olive oil and some seasoning. Roast the spring onions for about 15 minutes until tender, then remove from the oven. 2 Meanwhile, make the béchamel. Melt the butter in a large saucepan over a medium heat. Once melted, whisk in the flour until smooth. Continue stirring for 7-8 minutes until the flour cooks to a light golden colour. 3 Increase the heat to medium-high and slowly whisk in the milk. Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering for 20-25 minutes until the flour has cooked and is no longer gritty. Stir in the salt. 4 Preheat the grill to a high heat. Grill the slices of sourdough for about a minute on each side so they are very lightly golden. 5 Spread a little mustard over each slice of bread and layer over a slice of ham, if using. Slather this with a heaped tablespoon of béchamel sauce. Top with the roasted spring onions and sprinkle each with a handful of grated cheese. 6 Place back under the grill until the cheese is golden brown and bubbling. Sprinkle with a little fresh thyme and serve immediately.
“The recipe sounded appetising with the addition of roasted scallions. I chopped the spring onion for convenience. I made the béchamel sauce using the chef’s cheat method, putting all ingredients into the saucepan together and stirring till thick and cooked. Once the sauce was made and the bread toasted it was just a matter of putting it together. The Gruyère added a lively flavour with the Dijon mustard. A perfect lunch dish with the addition of a crisp side salad.” – Mary Power
Per Serving 354kcals, 20.4g fat (10.8g saturated), 26.3g carbs, 5.2g sugars, 17.4g protein, 1.7g fibre, 0.843g sodium
www.easyfood.ie
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Easy Food 29
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PRAWNS WITH SPRING ONIONS AND CRISPY POTATOES Serves 4 600g baking potatoes, scrubbed 2 tbsp plus 1 tsp olive oil 1 red and 1 green pepper, chopped 1 green chilli, chopped, optional 2 garlic cloves, crushed 3 spring onions, white and green parts separated and thinly sliced 500g prawns, peeled and deveined 3 tsp fajita spice powder Salt and black pepper To serve: Green salad
ToopmeTcipubes
Fry s the zo with of chori s for an e potato boost! flavour added
1 Prick the potatoes all over with a fork and microwave for 1½ minutes on each side. Once they’re cool enough to handle, chop them into 1cm cubes. 2 In a large nonstick pan, heat two tablespoons of olive oil over a medium-high heat. Add the potatoes and cook for eight minutes. 3 Add the peppers and chilli (if using) and cook for 5-6 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Add the garlic and the whites of the spring onions and cook for one more minute. Transfer the vegetables to a plate and set aside. 4 In the same pan, heat the remaining oil. Add the prawns and sprinkle them with the fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until the prawns are pink all over. 5 Return the potatoes and spring onion whites to the pan and toss everything together. Season and top with the greens of the spring onions, then serve with a salad.
Per Serving 349kcals, 10.6g fat (1.9g saturated), 32.3g carbs, 2.8g sugars, 32.4 g protein, 2.9g fibre, 0.327g sodium
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IN THE NEXT ISSUE... We get excited about FRESH HERBS and will be sharing tips, tricks and delicious spring recipes!
30 Easy Food
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traditional tastes
Nuala Cullen shares some recipes from her new all-Irish cookbook
Nuala Cullen takes a new look at Ireland’s culinary heritage in her latest book, Deliciously Irish. With recipes ranging from rustic favourites to new ways with artisanal produce, the book is punctuated with stunning photos of our native landscapes. Here, Nuala shares five of her favourite recipes. Deliciously Irish: The Best of Irish Country Cooking By Nuala Cullen Published by Pavilion €27/£20 Photographs by Tony Briscoe
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MARCH 2015
18/02/2015 15:07
what's in season? irish recipes
IRISH CURD TART
SPRING GREEN SOUP
Serves 6
Serves 6
The ancient poetry of Gaelic Ireland has many images of feasting on rich curds, and these tarts are still enjoyed today.
Give yourself a spring boost with this green soup using the early shoots of nutrient-rich herbs. Vary the ingredients according to what can be foraged or found in the shops.
450g cottage cheese Juice and grated zest of 1 lemon 2 tbsp caster sugar, plus a little extra 55g ground almonds 4 eggs 2 tbsp raisins Grated nutmeg For the pastry: 75g butter 140g flour 1 tbsp caster sugar 1 egg yolk, beaten 1-2 tbsp very cold water
Large handful of sorrel leaves Large handful of spinach Handful of young nettles or dandelion leaves Heart of a small green cabbage 55g butter 2 onions, finely chopped 2 garlic cloves, chopped Fresh thyme, chopped 2 potatoes, peeled and chopped 1l chicken stock, or milk and water
150ml whipping cream Salt and freshly ground black pepper
1 Wash all the leaves thoroughly in salted water, removing any coarse stalks or ribs. Keep the nettles separate. Prepare the cabbage in the same way, shake dry and finely chop. 2 Melt the butter in a large saucepan and gently sweat the onions, garlic, spinach, cabbage, sorrel and thyme. Add the potatoes and the stock, or milk and water, and simmer until the potato is soft. 3 Then add the nettles and cook until they are tender, about 30 minutes. Liquidise, add the cream, adjust the seasoning and serve.
Per Serving 218kcals, 15.9g fat (9.8g saturated), 17.4g carbs, 3.2g sugars, 3.1g protein, 3.2g fibre, 0.61g sodium
1 Make the pastry in the usual way, rubbing the butter into the flour and sugar and moistening with the egg yolk and 1-2 tablespoons of water, as required. Roll out to fit a greased 20cm tart tin and chill for 30 minutes. 2 Preheat the oven to 180°C/160°C/gas mark 4. Cover the pastry case with baking parchment or foil, fill with baking beans and bake for 10 minutes. Remove the paper and beans and bake for a further five minutes until just golden. Set aside while you make the filling. 3 Blend or sieve the cottage cheese, lemon zest, sugar and ground almonds. Sharpen to taste by adding a little lemon juice. Beat the eggs, then fold thoroughly, with the raisins, into the cheese mixture. Pour into the prepared pastry case and sprinkle a little sugar and grated nutmeg over the top. Bake for 30-40 minutes until golden brown. The mixture will gently subside as it cools. 4 Serve warm or cold. A little whipped cream is good with it, if serving warm. 5 Note: the raisins can be soaked in a spoonful of whiskey for a few hours first, to plump them up and give a little extra flavour.
Per Serving 380kcals, 20.1g fat (8.9g saturated), 32.1g carbs, 9g sugars, 19.1g protein, 2.2g fibre, 0.42g sodium
www.easyfood.ie
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MARCH 2015
18/02/2015 15:08
larder luck counter intelligence what's in season? irish recipes
SMOKED SALMON TARTLETS Serves 6 These delicate little tartlets, filled with smoked salmon mousse, can be garnished with whatever suits your taste. Try slivers of anchovies with capers, halved quails’ eggs, or sprigs of fresh dill. For the pastry: 280g plain flour ½ tsp lemon zest, grated 140g butter 1 egg yolk 1 tbsp very cold water Salt For the filling: 225g smoked salmon 240ml crème fraîche or double cream, or a mixture 2 tsp finely chopped fresh dill or tarragon or ½ tsp dried ½ tsp paprika 2 tsp lemon juice 1 tsp lemon zest, grated A dash of Tabasco or chilli sauce Fresh chervil, tarragon or dill leaves (or other toppings of your choice, see above), to garnish To serve: Mixed salad leaves 3-4 tbsp oil 1-2 tbsp balsamic vinegar 1 To make the pastry, sift the flour with a pinch of salt and stir in the lemon zest. Rub in the butter until the mixture resembles breadcrumbs. Moisten with the egg yolk and a tablespoon of cold water and mix until it forms a soft dough. Wrap the pastry in cling film and chill for half an hour. 2 Preheat the oven to 190°C/170˚C/gas mark 5. Roll out the pastry to fit six 8cm buttered tartlet tins. Prick the pastry bottoms. Line with baking parchment and then fit the tins into each other, putting an empty tin (or foil and dried beans) into the top tin. Bake for 15 minutes. 3 Remove from the oven, separate the tins and put back in the oven for a further 4-5 minutes or so until crisp but not too brown. These can be made in advance and kept in a tin. Don’t fill them, however, until shortly before serving, so they remain crisp. 4 Put the salmon and crème fraîche or cream in a food processor, with the herbs, paprika, www.easyfood.ie
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lemon juice and rind and a dash of Tabasco or chilli sauce. Taste for flavour. Process until a stiff purée is formed and add a little more cream if it’s too stiff. Chill until required. Divide the filling between the pastry shells and arrange the garnish of your choice on top. 5 Whisk together the oil and vinegar to make the dressing. Arrange some salad leaves on each plate and place a tart beside the leaves. Sprinkle a few drops of dressing over the leaves and around the plate. Per Serving 523kcals, 35.4g fat (17.8g saturated), 37.5g carbs, 0g sugars, 13.5g protein, 1.4g fibre, 0.91g sodium
RAGOUT OF COD AND CLAMS Serves 6 In the past, clams made only very occasional appearances on our western shores, but in recent years they have been cultivated very successfully and have found a natural place in Irish cooking. Basmati rice or new potatoes, buttered and sprinkled with herbs, are good served with this. 2 large onions 1 tbsp olive oil 2 garlic cloves 3 tbsp balsamic vinegar 300ml fish or chicken stock
2 x 400g tins of chopped Italian tomatoes 1 tbsp chopped fresh coriander 675g cod 675g clams, scrubbed Salt and freshly ground black pepper To serve: Basmati rice or new potatoes with butter and herbs 1 Slice the onions into fine rings and put them in a heavy, flameproof casserole or saucepan, with the oil and garlic. Sauté gently until they are soft but not brown, then add the balsamic vinegar and the stock. Cover and cook over a moderate heat for about 10-15 minutes until the stock has almost evaporated and become slightly syrupy, but watch that it doesn’t burn. 2 Now add the tomatoes and coriander and cook for a further 10 minutes to reduce slightly. Taste for seasoning. 3 Cut the cod in large cubes and add, with the clams, still in their shells, to the sauce. Cover and cook gently for 6-7 minutes until the cod is cooked and the clams have opened. Discard any clams that are still closed. Add a few grinds of black pepper and serve with rice or buttered potatoes. Per Serving 241kcals, 4g fat (0.6g saturated), 22.7g carbs, 9.5g sugars, 28.3g protein, 3.1g fibre, 0.666g sodium
x Easy Food 35
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BEEF AND MUSHROOM PIE WITH GUINNESS Serves 6 Leg or shin of beef is a great choice for slow cooking, for, although it takes a long time to cook initially, it remains tender and juicy. 900g leg or shin of beef, trimmed and cubed 2 tbsp plain flour 2 tbsp olive oil 1 bay leaf 1 fresh thyme spring 1 fresh parsley or sage sprig 2 large onions, chopped 1 carrot, chopped 1 celery stick, chopped 4 tinned anchovies, drained 450ml Guinness 225g mushrooms 225g puff pastry 1 egg, beaten Salt and freshly ground black pepper To serve: Mashed or baby new potatoes, or crusty bread and salad 1 Toss the beef in the flour and brown in the oil in a large saucepan. Tie the bay leaf, thyme and parsley to make a bouquet garni. 2 Add the onions to the pan and toss until they begin to soften then add the carrot, celery, the bouquet garni and seasoning. Mash the anchovies and stir in. Pour the Guinness over the top, stir well, cover and cook very gently until the meat is almost tender, about 1½ hours. (This can be done in the oven if preferred, at 180°C/160°C fan/gas mark 4.) Add the mushrooms and continue cooking for another 25 minutes. Allow the filling to cool. 3 Preheat the oven to 190°C/170°C fan/gas mark 5. 4 Transfer the contents of the saucepan to a deep pie dish and check the seasoning. Roll the pastry out on a floured board into a large circle about 4cm larger than the pie dish. Cut the surplus off in a long strip and press on to the dampened edge of the dish. 5 Lay the remaining pastry circle over the pie, pressing on to the strip to attach it well and crimping the edges decoratively. Make a vent in the centre and decorate the pie with leaves or flowers made from the pastry trimmings. Brush with the beaten egg and bake for 4550 minutes until the pastry is risen and golden. 6 Eat this with creamy mashed potatoes or baby new potatoes tossed in butter and parsley or fresh crusty bread and a green salad. Per Serving 634kcals, 30.5g fat (8.3g saturated), 27g carbs, 3.7g sugars, 55.1g protein, 2.5g fibre, 0.705g sodium
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MARCH 2015
18/02/2015 15:10
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
IN THIS SECTION CAULIFLOWER POWER P38
Move over kale, there's a new superfood in town!
www.easyfood.ie
EF101_XX Intro Pages.indd 37
38-46 BOWL ME OVER P42 Forget the mess with these easy one-bowl recipes for delicious home baking
Easy Food 37
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Cauliflower Power
Move over kale, there's a new superfood in town!
Toepr isThipandy for
ow tary Caulifl cial die ith spe rsatile w e s o e th as it’s v , needs, make breads to h g tortilla , h enou s a ases, m es, and pizza b cak or pan as a wraps eaten e b n e v e n a c !” “steak
38 Easy Food
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MARCH 2015
18/02/2015 15:12
larder luck cauliflower Regular old cauliflower is the latest vegetable to be hailed as a superfood, which is good news all round: it’s easily grown in Ireland, readily available and cheap as chips!
What’s all the fuss about?
✔ Low in calories ✔ Rich in antioxidants ✔ High in protein ✔ Just 100 calories' worth of cruciferous vegetables like cauliflower can provide up to 40 percent of our daily fibre requirement ✔ Protects against several types of cancer ✔ An excellent source of vitamin C, B vitamins and vitamin K, plus minerals like manganese, iron, calcium and potassium ✔ Has anti-inflammatory properties that can help prevent arthritis, diabetes, IBS and heart disease
Cauliflower loves:
✔ Cumin ✔ Turmeric ✔ Nutmeg ✔ Mustard ✔ Cheese, especially strong Cheddar, Parmesan, Gruyère and blue cheese ✔ Bacon ✔ Ginger
ROASTED CAULIFLOWER WITH ONIONS AND GARLIC Serves 4 1 medium cauliflower, chopped into florets 2 small red onions, sliced 4 tbsp olive oil 3 garlic cloves, crushed Juice of ½ a lemon Salt and black pepper 60g Parmesan, grated 1 Preheat the oven to 220°C/200˚C fan/gas mark 7. 2 Place the cauliflower florets and onions into a large roasting tin and toss with the olive oil, garlic, lemon juice, salt and pepper. 3 Place the roasting tin in the oven and roast for 30 minutes or until golden brown, stirring occasionally. 4 Remove from the oven and sprinkle with the Parmesan. Roast for another 8-10 minutes, then serve immediately. Per Serving 233kcals, 17.5g fat (4.2g saturated), 15.1g carbs, 6g sugars, 8.6g protein, 5.2g fibre, 0.476g sodium
www.easyfood.ie
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CLASSIC CAULIFLOWER CHEESE Serves 4-6 1 large cauliflower, chopped into florets 300ml milk 3 tbsp plain flour 50g butter 220g sharp Cheddar, grated 30g breadcrumbs 1 tsp wholegrain mustard Pinch of nutmeg, optional Salt and black pepper 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7 and butter a large baking dish. 2 Boil the cauliflower in salted water for 10-15 minutes or until just tender. Drain the cauliflower very well in a colander and then transfer to the prepared baking dish.
40 Easy Food
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3 Heat the milk, flour and butter in a saucepan over a medium-high heat. Whisk with a wire whisk continuously until the sauce boils, thickens and becomes smooth, then simmer for a further two minutes. 4 Add three-quarters of the Cheddar along with the mustard, nutmeg if desired and some salt and black pepper. Cook the sauce for a further minute, stirring well. 5 Pour the sauce over the cauliflower and top with the breadcrumbs and remaining cheese. 6 Place in the oven and bake for 20-25 minutes until golden brown and bubbling. Serve immediately.
Per Serving 220kcals, 10.9g fat (6.6g saturated), 17.4g carbs, 6.2g sugars, 14.6g protein, 3.9g fibre, 0.585g sodium
NOW: DID YOU K hite u the sual w Aside from n uliflower ca variety, ca or le, orange, also be purp ! bright green
Top Tip
s rved a n be se This ca s vegetarian iou a delic rse; just add ou main c some crusty nd salad a read. b
MARCH 2015
18/02/2015 15:13
THE BERRY BEST TASTE
SWEET IRISH
STRAWBERRIES www.keelings.com EF101_41_Keelings_AD.indd 41
18/02/2015 10:13
Bowl ME OVER STYLING & PHOTOGRAPHY JOCASTA CLARKE
Forget the mess with these easy one-bowl recipes for delicious home baking
“This all-in-one recipe was quick and easy. There was a nice shiny crust on the cake and a lovely lemon aroma when cooked. I used my own frozen blackberries, picked in the fields around me last September, to make the sauce. The cake was nice and moist, and the blackberry sauce gave it a little more tartness. This is an ideal cake for afternoon tea. You could also use oranges instead of lemons in the recipe. I will definitely be baking this again as everyone in the house enjoyed it.” – Sylvia Lacarrière Gaffney
42 Easy Food
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MARCH 2015
19/02/2015 12:10
larder luck one-bowl baking
Lemon yoghurt cake with blackberry sauce Serves 8 For the batter: 250g natural yoghurt 80ml vegetable oil 200g sugar Zest and juice of 1 lemon 2 eggs 200g plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda For the sauce: 350g blackberries 60ml water 3 tbsp sugar 1 tbsp lemon juice To serve: Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 23cm round springform tin. Whisk together all the ingredients for the batter until just combined. 2 Pour the batter into the tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin, then remove to a wire rack and allow to cool completely. 3 Purée all the ingredients for the sauce in a blender until smooth, then push through a mesh strainer to remove any seeds. Serve the cake with the blackberry sauce and a dollop of whipped cream. Per Serving 340kcals, 11.8g fat (2.9g saturated), 55.5g carbs, 33.5g sugars, 5.8g protein, 3.2g fibre, 0.112g sodium
Raspberry almond crumble bars Makes 12 For the batter: 200g plain flour 50g sugar 50g light brown sugar 2 tsp baking powder ½ tsp salt 30g butter, melted 1 tbsp vegetable oil 1 egg www.easyfood.ie
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1 tbsp vanilla extract 180ml milk For the topping: 180g raspberry jam 60g fresh raspberries, divided 380g plain flour 200g light brown sugar 80g almonds, flaked 1 tbsp cinnamon ½ tsp salt 250g butter, melted 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 23cm square baking tin. Stir
together all the ingredients for the batter in a bowl until just combined. Spread into the pan. 2 Drop teaspoonfuls of the raspberry jam on top and swirl with a butter knife into the batter. Scatter half of the raspberries over the top. 3 Stir the remaining ingredients for the topping in the bowl used to mix the batter until the mixture forms moist crumbs. Scatter the topping over the batter and add the remaining raspberries. 4 Bake for 35 minutes until the centre is firm to the touch. Slice into squares to serve. Per Serving 558kcals, 24.6g fat (12.8g saturated), 78.3g carbs, 34.9g sugars, 7.8g protein, 2.8g fibre, 0.348g sodium
Easy Food 43
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Coconut macaroons Makes 18 100g desiccated coconut 4 egg whites 100g sugar 1 tsp vanilla extract Âź tsp salt 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Spread the coconut onto a baking tray and toast in the oven for five minutes until it just starts to brown. Remove from the oven and leave to cool slightly.
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2 Combine the egg whites, sugar, vanilla extract and salt in a mixing bowl. Whisk until the mixture is completely combined and frothy. 3 Fold in the coconut. Line a baking tray with parchment paper. With wet hands to prevent sticking, shape the mixture into small balls and place about 5cm apart on the baking tray. 4 Bake for 15-20 minutes until golden. 5 Leave to cool for five minutes, then transfer to a wire rack to cool completely. Per Serving 62kcals, 3.6g fat (3.2g saturated), 7g carbs, 6g sugars, 1.2g protein, 0.9g fibre, 0.04g sodium
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MARCH 2015
18/02/2015 15:16
larder luck one-bowl baking
Fudgy mocha brownies Makes 16 100g butter, plus extra for greasing 220g dark chocolate, chopped 1 tsp instant coffee powder ¼ tsp salt 150g sugar 50g light brown sugar 2 eggs 1½ tsp vanilla extract 70g flour 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter and line a 20cm square baking tin. 2 Melt the butter, chocolate, coffee powder and salt in a bowl set over a saucepan of gently simmering water. Stir until smooth. 3 Remove from the heat and leave to cool slightly. Whisk in the sugars until combined, then stir in the eggs and vanilla. 4 Whisk in the flour until smooth and glossy. Spread into the tin and bake for 25 minutes until the sides start to come away from the tin. Leave to cool, then cut into squares to serve. Per Serving 190kcals, 9.7g fat (6.2g saturated), 24.1g carbs, 19.6g sugars, 2.2g protein, 0.6g fibre, 0.09g sodium
www.easyfood.ie
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Easy banana buns Serves 8 3 ripe bananas, mashed 2 eggs 200g sugar 120g plain flour ½ tsp salt ¾ tsp bicarbonate of soda ½ tsp baking powder ½ tsp cinnamon 120ml vegetable oil 1 tsp vanilla extract 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and line a 12-cup muffin tin with paper liners. 2 Stir together all the ingredients until well combined. Transfer to the paper cups and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. 3 Transfer to a wire rack to cool. Per Serving 328kcals, 12.5g fat (3.1g saturated), 47g carbs, 30.6g sugars, 3.4g protein, 1.6g fibre, 0.281g sodium
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free Dairy- t a e tr
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MARCH 2015
19/02/2015 12:09
' what s for dinner? FEEDING YOUR FAMILY, MADE EASY!
IN THIS SECTION WEEKLY BUDGET P48
A whole week's worth of fun theme night recipes
www.easyfood.ie
EF101_XX Intro Pages.indd 47
5 WAYS WITH TORTILLA WRAPS P56
Inventive new ways with those leftover wraps lurking in the bread bin
EVERYDAY ELEGANCE P62 Make any meal special with these simple but sumptuous recipe ideas
48-75
15 WAYS WITH THE HOLY TRINITY P67
New ways with the classic trio of garlic, celery and onion
DINING AL DESKO P71
Who says work lunches have to be boring? Say goodbye to soggy sandwiches...
Easy Food 47
18/02/2015 17:11
Weekly BUDGET MENU >>
STYLING & PHOTOGRAPHY JOCASTA CLARKE
A whole week's worth of tasty theme night dinners
48 Easy Food
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18/02/2015 15:21
Theme night Having a weekly theme night is a practical but fun approach to menu planning.
• It takes some of the work out of deciding what's for dinner; if you know Spaghetti Saturday is coming, you only need to decide what kind of sauce you want with your pasta. • Equally, nothing is set in stone – Monday might be Meatless, but that could be any vegetarian meal you fancy that week. • Go for a mixture of themes like we have here, or organise your plan by ethnicity (Thai Tuesday, French Friday etc.) • If you stick to the same themes every week – or even just implement one or two – you can double portions and freeze the same dinner for a future week when you don’t have the time to cook from scratch. • Designate a few evenings a month as “grab-bag nights” where everyone picks a dish from the freezer. This will keep your icebox from getting too full, plus it can be great fun for kids to choose their meals. • Remember, the whole point of menu planning is to make life easier for you. If a certain meal turns out not to work on a given day after all, don’t hesitate to ditch it.
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ME AT AN D FIS H: Tu rk ey mi nc e Ch uc k ste ak Po rk sa us ag es Ch ick en fil let s Sa lm on fil let s /
• Theme nights are a novel way to get kids excited about dinner; they get great fun out of it and can look forward to their favourite theme. For smaller kids, try decorating the table with one or two themed touches.
W EE K LY B U DG ET LI ST SH OP P IN G
FR ES H PR OD UC E: Pe pp er s Co ur ge tte s Au be rg ine Bu tto n mu sh ro om s Ch er ry tom at oe s On ion s Gr ee n ch ill i Sp ri ng on ion s Av oca do Ca uli flo we r Ba by sp ina ch Fr es h cor ian de r Fr es h th ym e Le mo n Lim e Br occ oli Po ta toe s Sh all ots
Ri ce Eg gs Pl ain flo ur Be ef sto ck Pi sta ch ios Ho ne y Wh ole gr ain mu sta rd Br ea dc ru mb s Pi ne nu ts Sp ag he tti Ins ta nt cof fe e Co nd en se d mi lk Va nil la ex tr act Ch oco lat e ch ips Bl ack cu rr an t jam So y sa uc e Ho isi n sa uc e Sw ee t ch ill i sa uc e Co rn flo ur Se sa me se ed s Ch oco lat e Di ge sti ve bis cu its Su ga r Da rk ch oco lat e RE FR IG ER AT OR : Ha llo um i Ba sil pe sto Ga rl ic br ea d So ft cr ea m ch ee se Sa lsa Ch ed da r So ur cr ea m Mi lk Bu tte r Lig ht cr ea m Bl ue ch ee se Do ub le cr ea m
CU PB OA RD : Ga rl ic Oli ve oil Ju mb o pa sta sh ell s Ch ill i po wd er Ve ge ta ble oil Br ow n su ga r Gi ng er FR EE ZE R: Cu rr y po wd er Fr oz en pe as ic Gr ou nd tu rm er / Ci nn am on Sa lt an d bla ck pe pp er Co con ut mi lk Gr ou nd alm on ds
Easy Food 49
19/02/2015 12:12
Around €3.64 /£2.73 per serv ing
“I found it a little difficult to source the jumbo pasta shells, but found them in Mortons, a specialist food store. We all liked it although it perhaps could have done with less time uncovered at the final stage. All the flavours worked really well together and, while I was a little apprehensive that a full green chilli and chilli powder would be too hot, it wasn't and resulted in a rather warming kick to the dish. My teenage son, in particular, really loved it.”– Bridgetta Briscoe
Monday Halloumi with roasted vegetables and pesto Serves 4 1 red and 1 yellow pepper, deseeded and cut into chunks 2 courgettes, cut into chunks 1 aubergine, cut into chunks 2 small red onions, cut into wedges 150g button mushrooms, halved 150g cherry tomatoes 8 garlic cloves, whole Salt and black pepper Olive oil 500g halloumi, thickly sliced To serve: Basil pesto Garlic bread
MEA T M LES onday s
S
Per Serving 577kcals, 39.1g fat (23.4g saturated), 30.2g carbs, 9.2g sugars, 32.5g protein, 8.1g fibre, 1.271g sodium
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Tuesd ay
Tuesday
Around €2.77/£2.08 per serving
Turkey taco pasta shells Serves 4
1 Preheat the oven to 200°C/180°C fan/gas mark 6. 2 Place all the vegetables and garlic in a roasting tin. Season them well with salt and black pepper, drizzle generously with olive oil and toss to coat. 3 Roast for 20-25 minutes until golden and tender. Arrange the slices of halloumi on top and return to the oven for a further 10 minutes until the halloumi is golden. 4 Divide the vegetables and halloumi between serving plates and drizzle with basil pesto. Serve with crusty garlic bread.
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TA C O
24 dried jumbo pasta shells 1 tbsp olive oil ½ an onion, chopped 1 green chilli, deseeded and chopped 500g turkey mince 90g soft cream cheese 1 tsp chilli powder 120g Cheddar, grated 1 x 226g jar of salsa To serve: Spring onions Sour cream Avocado, sliced 1 Preheat the oven to 180°C/160°C fan/gas mark 4. 2 Cook the pasta shells until al dente according to the packet’s directions, then drain. Lay the shells out on a baking tray. 3 Heat the oil in a large pan over a medium-
high heat. Add the onion and chilli and cook for 4-5 minutes. Add the turkey mince and cook, stirring, until thoroughly browned. Drain off any excess fat. 4 Add the cream cheese, chilli powder and 30g of the Cheddar and stir to combine. 5 Grease an ovenproof dish with a little oil and pour half of the salsa into the bottom. Arrange the shells on top of the salsa and fill them with the turkey mixture. 6 Pour the remaining salsa over the tops of the shells. Cover the dish with tin foil and bake for 15 minutes. 7 Remove the shells from the oven and sprinkle the remaining cheese on top. Bake, uncovered, for 10 minutes longer or until heated through and bubbling. 8 Scatter the shells with spring onions and serve with sour cream and sliced avocado.
Per Serving 657kcals, 30.7g fat (11.9g saturated), 55.9g carbs, 5.5g sugars, 43.5g protein, 7.6g fibre, 0.604g sodium
MARCH 2015
18/02/2015 15:23
Top Tip
is paleoTo make th swap the st ju , ly nd frie r coconut fo l oi le vegetab e with rv se oil and atoes sweet pot rice. instead of
Wednesday
Around â‚Ź2.11/ÂŁ1.58 per serving
Beef and cauliflower curry Serves 4 2 tbsp vegetable oil 3 onions, peeled and chopped 3 large garlic cloves, crushed 1 tsp brown sugar 2 tbsp fresh ginger, grated 2 tsp curry powder 2 tsp ground turmeric 1 tsp hot chilli powder 1 tsp ground cinnamon 500g chuck steak, cut into cubes Salt and black pepper 1 x 400g tin of coconut milk 450g cauliflower, chopped into florets 3 heaped tbsp ground almonds 4 handfuls of baby spinach To serve: Small bunch of fresh coriander, chopped Rice
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1 Heat the vegetable oil in a large casserole dish over a medium-low heat. Add the onions, garlic, sugar, ginger and all of the spices. Cook, stirring occasionally, for 5-6 minutes. 2 Increase the heat to high and add the beef, turning to brown all over. Season with a little salt and pepper and add the coconut milk. Bring to the boil and add the cauliflower florets. 3 Lower the heat to a simmer, cover and cook for 45 minutes, stirring occasionally. If the food begins to stick, add a splash of hot water. 4 Add the ground almonds and stir to combine. Pile the spinach on top of the curry and cover the dish again. Cook for a further 6-8 minutes, or just until the spinach is wilted. Remove from the heat and rest for 10 minutes. 5 Taste and check seasoning. Scatter over some chopped coriander and serve with rice.
ONE-
Wedn P O T esday
Per Serving 714kcals, 49.9g fat (29.1g saturated), 24.7g carbs, 10.7g sugars, 46.1g protein, 8.9g fibre, 0.152g sodium
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18/02/2015 15:24
Thursday
Around €1.15/£0.86 per serving
Toad-in-the-hole with onion gravy Serves 4
Top Tip
100g plain flour Salt and black pepper 1 egg 300ml milk 8 pork sausages 2 tbsp vegetable oil
also You could using make this n sausages vegetaria and stock.
For the gravy: 30g butter 2 onions, peeled and sliced 2 sprigs of fresh thyme 2 tsp brown sugar 2 tbsp plain flour 450ml beef stock To serve: Mashed potato 1 Preheat the oven to 220˚C/200˚C/gas mark 7. 2 Place the flour into a large bowl and add a good pinch of salt and black pepper. Make a well in the centre and crack in the egg. Add a splash of milk and whisk to incorporate some of the flour until you have a smooth batter. Continue to add the milk bit by bit, whisking as you go until all of the milk and flour have been combined into a smooth batter. 3 Place the sausages into a roasting tin, add a splash of vegetable oil and toss to coat. Place in the oven and roast for 15 minutes. 4 Remove the roasting tin and drain off any excess fat that has collected in the bottom, leaving any sticky bits there for added flavour. Pour the batter all over the sausages. 5 Return them to the oven and bake for 40 minutes until the batter has become puffed and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not runny. 6 Meanwhile, heat the butter in a large pan over a medium heat. Add the onions and thyme and sprinkle with the sugar. Cook, stirring occasionally, for 20-25 minutes until golden and caramelised.
THRI
Thurs F T Y day
7 Add the flour, then cook, constantly stirring, for two minutes, so it coats the onions. Gradually pour in the stock, whisking to make a smooth gravy. Reduce the heat and simmer for 4-5 minutes to thicken, then season. 8 Cut the toad-in-the-hole into large wedges and serve with the onion gravy and a dollop of creamy mash. Per Serving 397kcals, 23.5g fat (9g saturated), 32.6g carbs, 7.4g sugars, 13.9g protein, 2g fibre, 0.665g sodium
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MARCH 2015
20/02/2015 11:45
Friday
Around €3.17/£2.38 per serving
Salmon with a mustard pistachio crust Serves 4 4 salmon fillets, skin on Salt and black pepper Zest and juice of 1 lemon 2 tbsp wholegrain mustard 2 tbsp honey 30g pistachio nuts, shells removed 30g breadcrumbs 2 tbsp olive oil To serve: Green vegetables Boiled potatoes 1 Preheat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with tin foil.
2 Pat the salmon fillets dry with kitchen paper and arrange skin side down on the prepared baking tray. Season with salt and pepper. 3 In a small bowl, combine the lemon zest and juice, mustard and honey. Spread the mixture evenly over the tops of the salmon fillets. 4 Place the pistachios in a food processor and whizz to chop roughly. Add the breadcrumbs and olive oil and pulse to combine. Spread the pistachio mixture on top of the salmon, pressing it on with your fingertips so that it sticks. 5 Bake for 15-20 minutes until the salmon is cooked and the pistachios are golden brown. Let the salmon rest for five minutes, then serve with green vegetables and boiled potatoes.
Per Serving 403kcals, 21.8g fat (3.1g saturated), 17.5g carbs, 10g sugars, 37.3g protein, 1.5g fibre, 0.134g sodium
x
F I SriHdaYy F
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Easy Food 53
20/02/2015 11:46
S PA G H E
Around € 1.43/£1.0 7 per serv ing
T
Saturday T I
EGG FREE
dessert Top Tip
WEEKEND COMFORT FOOD AT ITS BEST !
Saturday
Around €3.05/£2.28 per serving
Creamy chicken pasta with blue cheese sauce Serves 4 100g pine nuts 2 tbsp olive oil 2 chicken fillets, chopped into bitesized pieces Salt and black pepper 160g broccoli, chopped into florets 1 large handful of frozen peas 350g spaghetti For the blue cheese sauce: 240ml low-fat milk 240ml light cream 120g blue cheese, crumbled 1 Toast the pine nuts in a dry pan over a medium heat for 4-5 minutes, being watchful as they burn easily. Remove and set aside. 2 Meanwhile, heat half of the oil in a pan over a medium-high heat. Season the chicken pieces with salt and black pepper and cook, turning occasionally, for 5-6 minutes until thoroughly 54 Easy Food
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cooked. Use a slotted spoon to remove the chicken to a plate. 3 In the same pan, heat the remaining oil. Cook the broccoli and peas for 2-3 minutes until the broccoli turns bright green and the peas are no longer frozen. Transfer to a plate. 4 Cook the pasta in a large pot of salted boiling water until it is al dente. Drain, reserving a little of the pasta water. 5 Place the milk, cream and blue cheese together in a large pan over a medium heat. Whisk together until combined and smooth, seasoning well. Simmer for 4-5 minutes, stirring often. If the sauce becomes too thick for your liking, add a splash of the reserved pasta water and stir to combine. 6 Add the cooked chicken, vegetables and spaghetti into the sauce and toss well to coat. 7 Divide between serving bowls and serve topped with the toasted pine nuts.
Per Serving 952kcals, 59.1g fat (21.7g saturated), 63g carbs, 6.4g sugars, 45.2g protein, 3.2g fibre, 0.562g sodium
sso ot of espre Pour a sh is ice th of p oo over a sc a dessert cream for tra caffeine ex an ith w buzz!
Cheat’s coffee choc chip ice cream Serves 6 4 tsp instant coffee powder 2 tbsp room temperature water 200g sweetened condensed milk 1 tsp vanilla extract 350ml double cream 150g dark chocolate chips 1 In a small bowl, dissolve the coffee powder in the water. 2 Place the condensed milk and vanilla extract in a bowl and add the coffee. Use an electric mixer to beat the mixture for 2-3 minutes until bubbly. 3 Place the cream in a large mixing bowl and beat it for 4-5 minutes until it forms stiff peaks. 4 Use a spatula to fold the condensed milk mixture and chocolate chips into the whipped cream until fully combined. 5 Transfer the ice cream to a tub and place in the freezer for at least six hours or overnight. Per Serving 430kcals, 31.5g fat (19.6g saturated), 36.5g carbs, 31.6g sugars, 5.5g protein, 0g fibre, 0.065g sodium
MARCH 2015
20/02/2015 11:47
SL
rving /£0.91 per se Around €1.21
S
OOK C W LO Sunday
ER
dessert Individual chocolate cheesecakes Serves 6 Butter, for greasing 8 Chocolate Digestive biscuits, smashed into crumbs 30g butter, melted 340g full-fat cream cheese, at room temperature 130g sugar 2 eggs ½ tsp vanilla extract 115g dark chocolate, melted
Sunday
Around €1.45/£1.08 per serving
Shredded honey garlic chicken Serves 4 2 large skinless bone-in chicken fillets Salt and black pepper 8 tbsp honey 4 tbsp blackcurrant jam 4 tbsp soy sauce 2 tbsp hoisin sauce 2 tbsp sweet chilli sauce 2 tbsp olive oil 4 garlic cloves, crushed 2 shallots, finely chopped 1 tbsp cornflour 3 tbsp water To serve: Spring onions, sliced Sesame seeds Juice of ½ a lime Rice 1 Season the chicken fillets with salt and pepper and place them snugly in the bottom of the slow-cooker. 2 In a bowl, whisk together the honey, jam, www.easyfood.ie
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soy sauce, hoisin sauce, sweet chilli sauce, olive oil, garlic and shallots. Pour the sauce over the chicken fillets. 3 Cover and cook on a low heat for 4-5 hours until the chicken is thoroughly cooked. 4 Remove the chicken from the slow cooker, leaving the sauce in there. Remove the bones and shred the tender chicken meat into a bowl. 5 In a small bowl, whisk the cornflour together with the water. 6 Transfer the sauce from the slow-cooker to a small saucepan over a medium-high heat. Whisk in the cornflour mixture. Bring the sauce to a boil and cook for 4-5 minutes until it has reduced and thickened slightly. 7 Pour half of the sauce over the chicken and toss to combine. Scatter with spring onions and sesame seeds and squeeze over a little lime juice. Serve with rice. 8 Pour the second half of the sauce into a jug and serve with the chicken.
Per Serving 430kcals, 13.2g fat (2.6g saturated), 56.4g carbs, 39.2g sugars, 23.8g protein, 1g fibre, 1.228g sodium
To serve: Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease six ramekins with a little butter and place on a baking tray. 2 In a small bowl, mix together the biscuit crumbs and melted butter. Press into the bottom of each ramekin. 3 In a large mixing bowl, beat together the cream cheese and sugar for 2-3 minutes until smooth and creamy. Add the eggs and beat for two minutes or until well incorporated. Beat in the vanilla extract and melted chocolate. 4 Divide the batter between the ramekins and bake for 20-25 minutes or until the tops puff up and are firm to the touch, but the cheesecakes wobble slightly when moved. 5 Allow to cool completely, then refrigerate for at least 4-5 hours or overnight. Top each cheesecake with whipped cream to serve.
Per Serving 562kcals, 37.6g fat (23g saturated), 48.8g carbs, 38.1g sugars, 9.1g protein, 1.3g fibre, 0.324g sodium
Easy Food 55
20/02/2015 11:48
5 WAYS WITH
Tortilla Wraps
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Inventive new ways to use up those leftover tortilla wraps lurking in the bread bin
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MARCH 2015
18/02/2015 15:28
what's for dinner? tortilla wraps
SAUSAGE ROLLS Makes 6 6 large pork sausages 1 tsp wholegrain mustard 2 tbsp sweet chilli sauce, plus extra for dipping 6 small tortilla wraps 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the sausages on a baking tray and roast for 15 minutes. 2 In a small bowl, stir together the mustard and sweet chilli sauce. 3 Warm the tortillas in the oven for a few seconds to make them easier to roll. Place a sausage on each one and spoon over the mustard mixture. Roll up the wrap. 4 Place, seam-side down, on a baking tray and toast for 10 minutes until crisp. Serve immediately with extra sweet chilli sauce. Per Serving 228kcals, 11.2g fat (3.6g saturated), 24.7g carbs, 0.5g sugars, 2.6g protein, 0g fibre, 0.552g sodium
x
CRISPY BUFFALO CHICKEN ROLL-UPS Serves 4 120g light cream cheese, at room temperature 50ml hot sauce (preferably Frank’s brand) 30g butter, melted 60g blue cheese crumbles 500g torn roast chicken 8 tortilla wraps 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the cream cheese, hot sauce and melted butter in a bowl. Fold in the blue cheese and torn chicken. 2 Spoon the mixture down the centre of each wrap, then roll each one up and place, seamside down, on a baking tray. 3 Bake for 17-20 minutes or until golden brown.
Per Serving 719kcals, 35.9g fat (18.8g saturated), 46.8g carbs, 1.1g sugars, 41.7g protein, 0.8g fibre, 1.702g sodium
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Easy Food 57
18/02/2015 15:30
CHILAQUILES Serves 4 2 tbsp vegetable oil, for cooking 4 tortilla wraps, each sliced into 8 wedges Salt 300ml salsa 4 eggs For the topping: Feta, crumbled (or Cheddar, grated) Coriander, chopped Avocado, sliced
high heat. When hot, add the tortilla wedges and cook for a few minutes until just golden brown. Remove to a plate lined with kitchen paper and season with salt. 2 Add the salsa to the pan and cook for a few minutes until it thickens. 3 Gently stir the tortilla into the pan until coated. 4 Remove from the heat and keep warm. Cook the eggs in the pan for a few minutes until fried. Serve on top of the warm tortillas with a bit of crumbled Feta, chopped coriander and avocado. Per Serving 460kcals, 30.4g fat (10.8g saturated), 33.4g carbs, 4.8g sugars, 12g protein, 5.1g fibre, 1.907g sodium
1 Heat the oil in a frying pan over a medium58 Easy Food
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MARCH 2015
18/02/2015 15:30
what's for dinner? tortilla wraps
TACO LASAGNE Serves 6 200g beef mince 1 x 30g taco or fajita seasoning packet 300g salsa 1 egg 200g ricotta 6 tortilla wraps 200g Cheddar, grated For the topping: Sour cream Guacamole 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Cook the beef in a large frying pan over a medium heat, breaking it up with a wooden spoon, until it is no longer pink.
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2 Drain off any excess fat and stir in the seasoning packet and salsa until combined. 3 In a small bowl, add the egg and ricotta and stir until combined. 4 Layer two of the tortillas into the bottom of a 23cm square baking tin, cutting them up to fit as needed. 5 Spread in one-third of the ricotta mixture, then top with one-third of the beef and onethird of the Cheddar. Continue layering in the same order two more times. 6 Bake, uncovered, for 30-40 minutes until bubbly. Leave to stand for 10 minutes before slicing and serving with sour cream and guacamole. Per Serving 341kcals, 10.8g fat (5.6g saturated), 31.7g carbs, 2.4g sugars, 23.7g protein, 1.2g fibre, 1.329g sodium
Easy Food 59
18/02/2015 15:31
STRAWBERRY CHEESECAKE FLUTES Makes 6 220g light cream cheese, at room temperature 2 tbsp sour cream 1 tbsp caster sugar 1 tsp vanilla extract 150g strawberries, chopped, plus extra to serve 6 tortilla wraps Vegetable oil, for brushing For the coating: 1 tbsp cinnamon 200g caster sugar 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Beat together the first four ingredients,
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then fold in the strawberries. 2 Divide the mixture evenly between the tortillas. Put the mixture toward the bottom third of the wrap, then fold in the sides toward the centre and roll up the wrap to enclose the filling. Thread cocktail sticks through the flap to secure and place, seam-side down, on a baking tray. 3 Brush the outside of the wraps liberally with oil and bake them for 30 minutes until crisp. 4 Combine the cinnamon and sugar for the coating in a bowl and set aside. As soon as the wraps out of the oven, roll them quickly in the cinnamon-sugar mixture. 5 Remove the cocktail sticks before serving with extra strawberries. Per Serving 428kcals, 18.2g fat (10.4g saturated), 61.8g carbs, 37.2g sugars, 3.1g protein, 1.5g fibre, 0.55g sodium
MARCH 2015
19/02/2015 12:13
l'
GUEULETON RESTAURANT
Authentic French dining in the heart of Dublin Great atmosphere & exquisite food, seven nights a week Breakfast
|
1 Fade Street, Dublin 2
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EF101_61_L'gueuleton_AD.indd 61
Lunch
|
|
Pre-Theatre
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+ 353 (0)1 675 3708
Dinner
|
|
Brunch
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Easy Food 61
18/02/2015 10:15
EVERYDAY Elegance
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Make any mealtime special with these simple but sumptuous recipe ideas
62 Easy Food
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MARCH 2015
18/02/2015 15:36
what's for dinner? easy elegance
CREAMY CAMEMBERT AND WILD MUSHROOM PASTA Serves 4-6 45g butter 1 shallot, finely chopped 1 garlic clove, crushed 400g mixed wild mushrooms, chopped 1 tbsp thyme leaves, chopped Salt and black pepper 60ml white wine 120ml vegetable stock 350g tagliatelle 150g peas (thawed, if frozen) 120g Camembert, rind removed 60g Parmesan, grated A handful of fresh parsley, chopped
chunks 6 garlic cloves, crushed 5cm piece of ginger, grated 6 green cardamom pods 1 tbsp ground chilli 6 bay leaves 1 tbsp ground coriander 1 tbsp ground cumin 140g natural yoghurt 500ml water 1 Heat the oil for the curry in a large saucepan over a medium heat and cook the onions for eight minutes until golden. 2 Add the lamb, garlic and ginger and cook for four minutes. 3 Add the cardamom, chilli, bay leaves, coriander and cumin and cook for one minute longer, stirring once or twice.
4 Stir in the yoghurt and water, then reduce the heat to low and simmer for two hours until the lamb is tender and the sauce has thickened. 5 Meanwhile, rinse the rice in a colander under cool water until the water runs clear. 6 Heat the oil in a frying pan over a medium heat, then stir in the rice and saffron threads. Cook for four minutes until fragrant. 7 Stir in the chicken stock and bring to a boil. Reduce the heat, cover with a lid and cook for 15 minutes. 8 Remove the lid, fluff with a fork, and stir in the lemon zest, mint and sultanas before serving with the lamb curry. Per Serving 704kcals, 25.6g fat (7.3g saturated), 61.2g carbs, 3.6g sugars, 53.6g protein, 2.2g fibre, 0.549g sodium
1 Melt the butter in a large, deep frying pan over a medium heat. Cook the shallot and garlic for two minutes until soft. 2 Increase the heat to high, add the mushrooms and thyme and season well. Cook for 5-7 minutes until the mushrooms are golden brown. 3 Add the wine and stock and simmer for two minutes until slightly reduced. 4 Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to the package instructions. 5 Drain, then add the pasta to the pan along with the peas and Camembert. Stir until the pasta is coated in the creamy sauce. 6 Serve immediately topped with the Parmesan and parsley. Per Serving 422kcals, 17.1g fat (9.2g saturated), 55.4g carbs, 2.9g sugars, 11.3g protein, 3g fibre, 0.317g sodium
ELEGANT LAMB BIRYANI WITH SAFFRON RICE Serves 6 400g basmati rice 1 tbsp vegetable oil 2 tsp saffron threads 750ml chicken stock 1 tsp lemon zest A small handful of fresh mint, chopped 2 tbsp sultanas For the curry: 60ml vegetable oil 2 onions, thinly sliced 1kg lamb leg or shoulder, cut into bite-sized
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Easy Food 63
18/02/2015 15:38
1 Heat the oil in a pan over a medium-high heat. Cook the black pudding slices for three minutes per side until they are cooked through and just starting to become crispy. Transfer to a plate and keep warm. 2 Season the scallops with salt and pepper. Cook them, in batches, for just two minutes on each side until golden brown. Transfer to a plate to keep warm. 3 Add the butter to the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the apples and lemon juice and cook for 4-6 minutes until softened. 4 Serve the black pudding and scallops on a bed of mixed leaves with the apple sauce poured over. Per Serving 289kcals, 13.6g fat (2.4g saturated), 20.1g carbs, 9.6g sugars, 21.7g protein, 2.2g fibre, 0.198g sodium
BEEF FILLET WITH CAESAR CRUST Serves 6 1.5kg beef fillet Salt and black pepper For the Caesar crust: 50g breadcrumbs 40g Parmesan, grated 160g mayonnaise 4 anchovy fillets packed in oil, drained and finely chopped 4 tsp Dijon mustard 4 tsp lemon zest 2 tsp Worcestershire sauce 2 garlic cloves To serve: Roasted new potatoes
SEARED SCALLOPS WITH APPLE COMPOTE Serves 2-4 2 tbsp olive oil 100g black pudding, sliced 12 large sea scallops (about 450g) Salt and black pepper 64 Easy Food
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10g butter 2 Granny Smith apples, cored, peeled and cubed 2 tbsp lemon juice To serve: Mixed leaves
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Season the beef with salt and black pepper and set it on a rack inside a baking tin. 2 Place all the ingredients for the crust into a food processor with three teaspoons of black pepper. Pulse until combined. 3 Press the mixture into and around the beef. 4 Roast in the oven for 30-40 minutes for rare to medium-rare, or to your liking. 5 Leave to rest for 20 minutes before carving and serving with roasted new potatoes. Per Serving 708kcals, 35.1g fat (11.4g saturated), 13.7g carbs, 2.7g sugars, 80g protein, 0.6g fibre, 1.005g sodium
MARCH 2015
18/02/2015 15:40
what's for dinner? easy elegance
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Easy Food 65
18/02/2015 15:40
BACON-WRAPPED COD AND CITRUS ROCKET SALAD Serves 4 4 cod fillets Salt and black pepper 12 strips of streaky bacon rashers 1 grapefruit, peeled and segmented 1½ tsp Dijon mustard 1½ tsp honey 1 tbsp red wine vinegar 60ml extra-virgin olive oil 200g rocket (or frisée lettuce) 1 Season the cod with salt and pepper. Arrange three rashers on a work surface so they overlap slightly.
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2 Place a piece of fish at one short end and tightly wrap with the rasher, cutting off any excess bacon. Repeat with the remaining fish fillets and bacon. 3 Squeeze the juice from the grapefruit into a bowl. Whisk in the mustard, honey and vinegar. Gradually whisk in the oil. 4 Heat a large frying pan over a medium-high heat. Place the fish, seam-side down, into the pan and cook for 4-5 minutes on each side until the bacon is crisp and the fish is cooked throughout. 5 Toss the rocket with the grapefruit dressing and segments and serve alongside the cod.
Per Serving 539kcals, 31.1g fat (9g saturated), 6.7g carbs, 5.5g sugars, 46g protein, 1.2g fibre, 1.729g sodium
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MARCH 2015
18/02/2015 15:41
15 ways with the Holy Trinity
5 ways with garlic All recipes serve 4
Roasted garlic aioli
Preheat the oven to 190°C/170°C fan/gas mark 5. Slice the top third off a head of garlic, place the bulb on a square of tin foil and drizzle with a little olive oil. Bring up the edges of the foil to seal, then roast for 45 minutes. When cool, squeeze the garlic out of its bulb and place in a food processor with two egg yolks, the juice of one lemon, four tablespoons of water and a pinch each of salt and cayenne pepper. Blitz until smooth. With the motor running, add 350ml of extra-virgin olive oil in a slow, steady stream and continue processing until emulsified.
Garlic and herb croutons
Chop a stale crusty baguette or ciabatta into 2cm cubes. Heat two teaspoons of olive oil in a large pan over a medium heat and cook two crushed garlic cloves for 1-2 minutes until fragrant, being careful that it doesn’t burn. Add one tablespoon of chopped fresh parsley or www.easyfood.ie
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thyme, along with plenty of sea salt and black pepper. Add the cubes of bread and toss well to coat. Cook for 3-4 minutes, stirring often, then scatter over your soup or salad of choice.
Chunky cannellini bean mash
Put 60ml of olive oil in a saucepan and mix in two crushed garlic cloves. Add a whole rosemary sprig and the zest of one lemon and warm through. Remove the rosemary and discard. Drain and rinse one tin of cannellini beans. Add them to the pan and warm through. Use a potato masher to crush the beans into a chunky mash. Season to taste with salt and lots of cracked black pepper.
Braised garlic kale
Heat one tablespoon of olive oil and a knob of butter in a large pan over a medium-high heat. Add 400g of kale and two crushed garlic cloves, stirring to coat. Cook for 2-3 minutes, stirring occasionally, until the kale is just wilted.
Add two tablespoons of vegetable stock and stir, allowing the kale to steam until barely tender. Season with salt and black pepper and scatter with some sesame seeds.
Roasted garlic, spinach and basil pesto
Preheat the oven to 190°C/170°C fan/ gas mark 5. Slice the top third off a head of garlic, place the bulb on a square of tin foil and drizzle with a little olive oil. Bring up the edges of the foil to seal, then roast for 45 minutes. Let cool, then squeeze from the bottom of the garlic head to remove the cloves. Place in a food processor and blend with two handfuls each of baby spinach leaves and fresh basil, 60g of pine nuts, 50g of grated Parmesan, salt and pepper, the juice of half a lemon and two tablespoons of olive oil. Drizzle an extra two tablespoons of oil in while processing until smooth.
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5 ways with Celery All recipes serve 4
Celery soup with bacon croutons
In a large pot over a medium-high heat, cook four strips of streaky bacon until crisp, then transfer to kitchen paper. Melt a knob of butter in the same pot and add 10 chopped celery stalks, one chopped onion, two crushed garlic cloves and one tablespoon of chopped fresh thyme. Season well and cook, stirring occasionally, for 15 minutes until the vegetables are soft. Add a peeled and cubed potato, 470ml of vegetable stock and 470ml of whole milk and bring to a simmer. Cover and cook for 30 minutes, stirring occasionally. Purée with a stick blender or food processor. Crumble the bacon over the top to serve.
Creamy celery gratin Preheat the oven to 200°C/180°C fan/gas mark 6. Cut a bunch of celery into ½cm-thick slices. Bring a pan of salted water to the boil and blanch the celery for three minutes, then drain. Meanwhile, melt 60g of butter in a heavy-based pan. Stir in 50g of flour, then gradually 68 Easy Food
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whisk in 300ml of hot milk. Bring to the boil, season and simmer for five minutes. Add 250ml of double cream and simmer for another 3-4 minutes. Remove from the heat and stir in 120g of grated Gruyère and the celery. Transfer to an ovenproof dish and bake for 20 minutes. Mix a further 30g of Gruyère with 60g of breadcrumbs, scatter over the top of the gratin and cook for another 18–20 minutes until golden.
Braised celery
Cut eight stalks of celery on the diagonal into 5cm slices. Heat a large knob of butter in a large pan over a medium heat. Add the celery, season with salt and pepper and cook for 4-5 minutes until it begins to become tender. Add 470ml of chicken or vegetable stock, then reduce the heat to low, cover and simmer for five minutes. Uncover and cook for five minutes longer, allowing the broth to reduce a bit. Taste for seasoning and serve immediately.
Quick-pickled celery
of white vinegar, 50g of sugar and one tablespoon of salt to the boil. Stir until the sugar and salt are dissolved. Remove from the heat and add four crushed garlic cloves, one tablespoon each of mustard seeds and cracked black peppercorns, one bay leaf and one teaspoon of dried chilli flakes. Place eight peeled and chopped celery stalks into a large bowl and pour the vinegar mixture over it. Stir to combine, ensuring the celery and spices are covered in brine. Cool completely and refrigerate for 24 hours before serving.
Waldorf chicken salad
In a dry pan over a medium heat, toast 60g of chopped walnuts in a single layer for 4-5 minutes or until toasted and fragrant, being careful not to burn them. When cool, stir the walnuts together with 375g of cooked shredded chicken, one large diced red apple, 15 halved seedless red grapes, 220g of chopped celery, four tablespoons each of light mayonnaise and plain natural yoghurt, two tablespoons of Dijon mustard and one tablespoon of honey. Stir to combine well and season to taste.
In a small saucepan, bring 240ml
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5 ways with Onions All recipes serve 4
Buttered roasted onions
Preheat the oven to 190°C/170°C/ gas mark 5. Slice the tops off each of eight medium white onions, leaving most of the skins on. Arrange them in a square baking dish and drizzle them with olive oil. Place a knob of butter and a little chopped fresh rosemary on each onion, then season generously with salt and pepper. Bake for 25 minutes until bubbling and tender. Turn the oven up to 200°C/180°C fan/gas mark 6 and roast them for another 18-20 minutes until the onions are completely tender and the tops are browned. Remove from the oven and cool for 3-4 minutes, then remove the skins, slice and serve.
French onion burgers Melt 45g of butter in a medium pan over a medium-low heat. Cook two sliced onions for 25-30 minutes, stirring often, until caramelised. Add a splash of water if they start to look dry. In a large bowl, mix together 500g of minced beef, one large egg, 50g of breadcrumbs, one tablespoon of Dijon mustard, one tablespoon of chopped fresh parsley and some salt and black pepper. Divide in four and shape www.easyfood.ie
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into patties. Grill the burgers for 4-5 minutes on each side until cooked. Top with slices of Gruyère and cook until melted. Place the burgers into buns and top with the caramelised onions.
Pepper and onion pastry puffs
Preheat the oven to 190°C/170°C fan/gas mark 5. Heat one tablespoon of olive oil in a pan over a medium heat. Add two sliced red onions and three sliced garlic cloves and cook for 3-4 minutes. Add one sliced red pepper, half a teaspoon each of dried chilli flakes and dried oregano, and a pinch of salt. Cook until the pepper is tender, then set aside to cool. Roll out a sheet of puff pastry on a floured surface and divide in four. Spoon a quarter of the pepper mix onto each and top with some grated Cheddar. Fold the pastry over the filling, seal and pierce each one with a fork. Bake for 20 minutes, then serve.
Healthy baked onion rings Place two sliced onions in a bowl, cover with milk and place in the fridge overnight, then remove.
Preheat the oven to 220°C/200°C fan/ gas mark 7 and line two baking trays with parchment paper. Beat two eggs in a bowl. In another bowl, mix 85g of flour with 80g of panko breadcrumbs and some salt and pepper. Remove each ring from the milk and dip into the egg and then the crumbs, laying them on the baking trays in a single layer. Spray with cooking spray. Bake for 15 minutes, then flip the rings over, spray again and bake for 15 more minutes.
Savoury goats’ cheese and red onion pancake
Heat a splash of olive oil in a large ovenproof pan over a medium heat. Cook two sliced red onions, stirring occasionally, for 18-20 minutes until they are tender and golden brown. Stir in two tablespoons of water and some chopped fresh thyme. Preheat the oven to 230°C/210°C fan/gas mark 8. In a food processor, combine 60g of flour, 120ml of milk, two eggs, two egg whites, one tablespoon of rapeseed oil, one tablespoon of sugar and a pinch of salt and pepper until smooth. Pour over the onions and sprinkle with 30g of crumbled goats’ cheese. Bake for 15 minutes until puffed and golden, then serve drizzled with balsamic syrup.
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18/02/2015 17:09
17:0
what's for dinner? workday lunches
DINING AL DESKO
Who says workday lunches have to be boring? Say goodbye to soggy sandwiches...
Mediterranean pitta Serves 1 1 tbsp hummus 1 tsp green pesto 1 wholemeal pitta ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced 3 thick slices of cucumber ½ carrot, peeled and grated A few thin slices of red onion A small handful of mixed green leaves 1 tbsp Feta, crumbled 1 Spread the hummus and pesto into the pitta, then fill with the peppers, cucumber, carrot, red onion, leaves and Feta.
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
Per Serving 253kcals, 5.4g fat (2g saturated), 38.8g carbs, 6.9g sugars, 9.8g protein, 7.3g fibre, 0.221g sodium
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Lunchtime antipasti plate Serves 1 60g marinated mini Mozzarella balls 2 tbsp marinated olives A few roasted red peppers (or Feta-stuffed peppers) 2 marinated artichoke hearts 2 tbsp red pesto 2 slices prosciutto 2 slices of salami Cherry tomatoes A few fresh basil leaves Ciabatta bread 1 Arrange all the ingredients in a lunchbox. Heat up the ciabatta bread in a toaster to serve with the antipasti. Per Serving 892kcals, 35.6g fat (30.3g saturated), 107.6g carbs, 22.6g sugars, 45.9g protein, 28.8g fibre, 2.033g sodium
72 Easy Food
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MARCH 2015
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what's for dinner? workday lunches
Healthy pot noodle Serves 1 80g straight-to-wok noodles 1 tsp hot sauce ½ a vegetable stock cube, crumbled 1 tbsp soy sauce 1 tsp miso, tahini or sesame paste (optional) A handful of stir-fry vegetables (sugar snap peas, broccoli, baby corn, bean sprouts, etc.) 1 spring onion, chopped 1 tsp fresh coriander, chopped
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1 Arrange the noodles into the bottom of a sealable glass jar, pressing them into a flat, even layer. 2 Add the remaining ingredients, finishing with the spring onion and coriander. 3 Boil a kettle and pour in enough hot water to cover the vegetables. Seal the jar and leave to sit for five minutes. 4 Carefully open the lid and stir before eating. Per Serving 183kcals, 4.8g fat (1.3g saturated), 27.1g carbs, 1.4g sugars, 6.4g protein, 2.8g fibre, 1.885g sodium
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18/02/2015 15:49
what's for dinner? workday lunches
Layered Mexican chicken salad Serves 1 2 tbsp salsa 1 tbsp natural Greek yoghurt 1 tsp taco seasoning 2 tbsp black beans or kidney beans 2 tbsp pitted black olives, sliced 2 tbsp sweetcorn 80g torn Cajun chicken 2 tbsp Cheddar, grated ½ a small tomato, chopped ½ a small avocado, chopped Juice of ½ a lime A large handful of cos lettuce, chopped 3 tortilla chips, lightly crushed 1 Stir together the salsa, yoghurt and seasoning into the bottom of a tall lunchbox, or a large re-sealable jam jar. 2 Layer in the beans, olives, sweetcorn, chicken, Cheddar, tomato, avocado, lime juice, lettuce and tortilla chips. 3 Seal and refrigerate until needed. When ready to serve, just shake the jar to re-distribute the dressing and ingredients. Per Serving 519kcals, 26.1g fat (5.8g saturated), 39g carbs, 4.1g sugars, 36.3g protein, 13.3g fibre, 0.667g sodium
Spicy BLT wrap Makes 1 2 bacon rashers 1 tortilla wrap 1 tbsp chilli mayonnaise A handful of crunchy salad leaves 1 small avocado, sliced 3 slices of tomato 1 tbsp blue cheese, crumbled 1 Cook the bacon rashers in a frying pan over a medium-high heat until crisp. Leave to cool. 2 Lay the tortilla on a work surface and spread the chilli mayonnaise down the middle. Top with the lettuce, avocado, tomato, bacon and blue cheese crumbles. 3 Wrap up and slice in half diagonally. Wrap in clingfilm to store. Per Serving 757kcals, 57.2g fat (13.8g saturated), 41.9g carbs, 2.8g sugars, 25g protein, 14.8g fibre, 0.134g sodium
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Lunchbox logic It pays to be smart about packing order when packing a salad. Keep heavier, non-absorbent ingredients with the dressing at the bottom. As you layer, build the salad with the more delicate ingredients at the top. This keeps the greens separate from the dressing, thus preventing the dreaded soggy salad! Try this assembly order: ✳ dressing ✳ hard vegetables
✳ pasta/grains/beans ✳ meats/cheese/egg ✳ soft vegetables or fruit ✳ nuts/seeds ✳ greens and fresh herbs Seal it tight. Tightly sealed jars can keep for up to five days in the refrigerator. Wait on the perishables. Anything perishable, such as meats, eggs, diced avocados or diced tomatoes should not be added until the day you plan to eat the salad.
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ON SALE NOW! EF101_76_XPOSE_AD.indd 76
18/02/2015 10:37
weekend cooking SPEND SOME TIME CREATING MEALS THE WHOLE FAMILY WILL LOVE
78-92
IN THIS SECTION EASTER ENTERTAINING P78 Our easy guide to your impressive Easter feast
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BREADY OR NOT P82 Master the skill of breadmaking with these foolproof recipes for traditional Irish breads
READERS' RECIPES P88 Our readers share their favourite recipes for lazy weekend breakfasts
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STYLING & PHOTOGRAPHY JOCASTA CLARKE 78 Easy Food
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18/02/2015 17:39
weekend cooking Easter feasting
Easter Entertaining Our easy guide to your impressive Easter feast
Lemon-garlic roast potatoes Crispy spiced lamb chops Serves 4
Serves 4
1kg potatoes, thickly sliced 80ml olive oil Zest and juice from 2 lemons 3 garlic cloves, crushed 1 tsp salt 500ml vegetable stock, or more as needed A handful of fresh oregano leaves, chopped
2 x French-trimmed racks of lamb, sliced into chops Salt and black pepper 2 tbsp olive oil 1 tbsp cumin 1 tbsp coriander 1 tbsp paprika 80g breadcrumbs 60g Feta, crumbled 2 tbsp fresh parsley, chopped A small handful of fresh mint, chopped
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6 and add the potatoes to a roasting tin. 2 Toss with the oil, lemon zest and juice, garlic and salt. Pour in the stock. 3 Roast for 45-60 minutes until the potatoes are tender, adding more stock if the pan looks dry (there should be a thick sauce at the bottom of the pan when done). 4 Toss with the oregano before serving.
Per Serving 351kcals, 19.8g fat (2.9g saturated), 42g carbs, 3.4g sugars, 5g protein, 7.1g fibre, 1.001g sodium
1 Preheat the grill to a medium-high heat. Season the lamb chops with salt and black pepper and brush with the oil. 2 Gently combine all of the remaining ingredients in a bowl. 3 Heat a pan over a high heat and cook the chops for 1-2 minutes per side until browned. 4 Transfer to a baking tray and pile one side of each chop with the Feta mixture. 5 Place under the grill for 2-4 minutes until browned on top. Per Serving 707kcals, 32.2g fat (10.8g saturated), 16.9g carbs, 2.1g sugars, 83.4g protein, 1.9g fibre, 0.529g sodium
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weekend cooking an Easter feast
Raspberry lemon tiramisu Serves 8 250g Mascarpone cheese (or cream cheese), at room temperature 400g sponge fingers 500g fresh raspberries Zest of 1 lemon For the raspberry syrup: 250g raspberries 100g caster sugar 1 tbsp water Juice of ½ a lemon For the custard: 550ml milk 60ml cream 1 tsp vanilla 4 egg yolks 30g caster sugar 2 tsp cornflour 1 To make the custard, bring the milk, cream and vanilla to a simmer in a saucepan over a medium-low heat, stirring frequently. 2 Whisk the egg yolks together with the sugar and cornflour in a separate bowl. 3 Slowly pour the milk mixture over the eggs, whisking to combine. 4 Pour back into the pan over a low heat, stirring constantly, until the mixture is thick. Remove from the heat and leave to cool. 5 Beat the Mascarpone and cooled custard together until combined. 6 Combine all the ingredients for the raspberry syrup in a small saucepan over a medium-low heat, stirring occasionally, until the berries are soft and syrupy. Leave to cool slightly, then strain the syrup through a mesh sieve to remove any seeds. 7 Dip the sponge fingers into the raspberry sauce and layer into the bottom of a small glass trifle dish. Spoon over a layer of the Mascarpone mixture, then top with some fresh raspberries. 8 Continue layering, ending with the fresh berries and the lemon zest. Refrigerate until needed and serve chilled. Per Serving 428kcals, 10.3g fat (4.5g saturated), 73g carbs, 23.9g sugars, 11.9g protein, 6.6g fibre, 0.067g sodium
BAKE SOMEONE HAPPY SERVINGS: 12 PREPARATION TIME: 25 minutes COOKING TIME: 20 minutes CAKES 115g (4 oz) Stork tub 115g (4 oz) caster sugar 2 large eggs 115g (4 oz) self-raising flour, sieved together with ½ teaspoon baking powder CHOCOLATE NEST 40g (1 ½ oz) Stork tub 3 tablespoons golden syrup 6 tablespoons drinking chocolate powder 18 tablespoons cornflakes or branflakes To decorate: Cadbury Mini Eggs 1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 paper muffin cases 2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool. 3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Cadbury’s Mini Eggs.
Each serving contains: ENERGY
FAT
1079 KJ/ 281 KCAL
12.8g
SATURATES SUGARS
4.2g
24.3g
0.8g
SALT
14 %*
18 %*
21 %*
27 %*
13 %*
*% of Reference Intake of an average adult (8400kJ/2000kcal)
Stork can be used straight from the fridge to create perfect light & fluffy cake. For more fluffy Easter cakes visit bakewithstork.com www.easyfood.ie
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STYLING & PHOTOGRAPHY JOCASTA CLARKE 88 Easy Food 82
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FEBRUARY 2015 MARCH 2015
18/02/2015 15:53
weekend cooking traditional breads
Bready or not
Master the skill of bread-baking with our foolproof recipes for traditional Irish breads
Soda bread Makes 1 loaf 650g plain white flour 1 level tsp salt 1 level tsp bicarbonate of soda 350ml buttermilk 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2 Sieve the flour, salt and bread soda into a large mixing bowl and make a well in the centre. Pour almost all of the buttermilk into the well. Mix together with clean hands or a wooden spoon, mixing the flour into the well until it becomes a soft, spongy dough, but is not very wet or sticky. If it is too dry, add a little more buttermilk. 3 Turn the dough out onto a floured work surface and shape it into a flat round about 5cm thick. 4 Use a knife to mark the top of the dough with a cross that reaches the sides to "let the fairies out"! 5 Place the bread onto a baking tray and bake for 20 minutes. Turn the heat down to 200˚C/180˚C/gas mark 6 and cook for another 25-30 minutes. 6 The bread is done when the bottom of it sounds hollow when tapped. Leave the bread to cool on a wire rack.
Bread-baking blunders... and how to avoid them Are you a nervous Nellie when it comes to baking bread? Never fear: guest editor Darina Allen has given us her top tips for mastering the art of making traditional Irish soda breads. Darina says: "Irish soda breads are quick and easy to make, but there are a few guidelines that will ensure that you bake a beautiful loaf every time." • Choose a large bowl so you can mix the ingredients easily. It could be stainless steel or a simple plastic washing-up bowl. It is difficult to mix properly if you feel constricted. • Baking is an exact science so measure carefully, or the results will be inconsistent: some triumphs, some dense bricks. • Mix the dry ingredients thoroughly to ensure that they are evenly distributed before adding the liquid. • Sieve the bicarbonate of soda, otherwise the little lumps will create dark specks in the bread. Too much bicarbonate of soda results in a yellow-tinged bread that smells and tastes strongly of soda. • Add enough liquid – water or buttermilk, depending on the type of bread – to make a loose dough. If the dough is not soft enough, the crumb will be close and heavy. • Cool all breads on a wire rack so that the air can circulate around the bread, otherwise the base will be soggy.
OUR SERVING SUGGESTION: Fancy an afternoon treat? Toast a few slices and slather them with butter and jam.
Per Serving 251kcals, 1g fat (0g saturated), 51.3g carbs, 1.9g sugars, 7.9g protein, 1.8g fibre, 0.398g sodium
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Darina says: “A brilliantly simple recipe. This is a close-textured and well-flavoured bread, and is particularly good with salami, smoked fish or cheese.�
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weekend cooking traditional breads
Brown bread Makes 1 loaf 350g stone ground wholemeal flour 50g plain white flour 1 level tsp bicarbonate of soda, sieved to remove lumps 1 level tsp salt 1 level tsp brown sugar 1 large free range egg, beaten 1 rounded tbsp black treacle 400ml buttermilk 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease the base and sides of a 2lb loaf tin and sprinkle with flour. 2 Put all the dry ingredients into a large bowl and mix them together well. 3 In a separate bowl or large jug, mix together the egg, treacle and buttermilk until fully combined. 4 Add the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon to combine. 5 When fully combined, pour the mixture into the prepared loaf tin. Slash the top along the centre with a knife so that it will crack evenly while cooking. 6 Bake for one hour, until the bottom of the bread sounds hollow when tapped and a skewer inserted in the centre comes out clean. Cool the bread on a wire rack. OUR SERVING SUGGESTION: Spread with chunky hummus and top with cherry tomatoes for a healthy breakfast or lunch.
Per Serving 160kcals, 1.7g fat (0g saturated), 28.4g carbs, 3.4g sugars, 7.3g protein, 4.6g fibre, 0.301g sodium
Boxty loaf Makes 1 loaf 1kg floury potatoes 300ml buttermilk, plus a splash 150g plain flour 1 tsp salt Pinch of sugar ¼ tsp bicarbonate of soda 1 Preheat the oven to 200°C/180˚C fan/gas mark 6 and lightly grease a large baking tin with butter. 2 Grate the potatoes into a clean cloth or tea towel, then twist the cloth and squeeze as www.easyfood.ie
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much liquid out as possible . 3 Place the grated potato in a large mixing bowl and pour in the buttermilk. 4 Add the flour, salt and sugar to the bowl and stir to combine, forming a thick batter. 5 Mix the bicarbonate of soda with a splash of buttermilk and stir into the potato mixture. 6 Transfer into the prepared tin and bake for 60 minutes. The loaf is ready when a skewer inserted in the centre comes out clean. 7 Remove from the oven and let cool on a wire rack. Store wrapped in clingfilm in the fridge for up to five days.
8 When you are ready to serve the boxty, cut thick slices of it and fry them in some butter until golden brown. OUR SERVING SUGGESTION: Serve with buttery sautéed leeks and crispy bacon for a simple but delicious supper.
Per Serving 136kcals, 0.5g fat (0g saturated), 28.7g carbs, 2.7g sugars, 4.3g protein, 2.8g fibre, 0.304g sodium
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Waterford blaa Makes 8 10g active dried yeast 1 tsp caster sugar 275ml lukewarm water 500g extra-strong white flour, plus more for dusting 10g sea salt 10g butter 1 Dissolve the yeast and sugar in the water and set aside for 10 minutes. 2 Sift together the flour and salt, then rub in the butter. Add the yeast mixture to the dry ingredients and mix until well combined. 3 Turn out onto a floured surface and knead for 10-12 minutes until the dough is elastic in texture, smooth and shiny. 4 Place in a bowl, cover with a clean tea towel and leave in a warm place for 45 minutes. 5 Turn the dough out onto a floured surface again and knock back, pushing the air out the dough. Return to the bowl, cover again with the tea towel and rest for 15 minutes. 6 Divide the dough into eight pieces. Roll each piece into a ball. Cover and rest for five minutes longer. 7 Dust a baking dish with flour and add the balls, side by side. Sprinkle liberally with flour and leave in a warm place for 50 minutes. 8 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 9 Sprinkle the blaas with a little more flour and bake for 13 minutes. Tap on the bottoms of the blaas; if they don’t sound hollow, give them another 2-3 minutes. 10 Place them on a wire rack to cool, covering with a damp but well wrung-out tea towel to keep them soft. OUR SERVING SUGGESTION: Spread your blaa with real Irish butter, then pile it high with thick-sliced ham and the salads of your choice.
Per Serving 226kcals, 1.8g fat (0.6g saturated), 47.2g carbs, 0.5g sugars, 7.4g protein, 2g fibre, 0.495g sodium
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weekend cooking traditional breads
Soda farls Makes 4 250g plain flour A pinch of salt 1 tsp bicarbonate of soda 240ml buttermilk 1 Preheat a heavy-based pan over a mediumlow heat. 2 Place the flour and salt in a bowl and sift in the baking soda. Make a well in the centre and pour in the buttermilk. 3 Working quickly, use clean hands to combine the mixture into dough. Turn out onto a wellfloured surface and knead lightly. 4 Form into a flattened circle about a centimetre thick. Use a floured knife to cut the disc into quarters. 5 Sprinkle a little flour over the base of the hot pan and cook the farls for 6-8 minutes on each side or until golden brown. OUR SERVING SUGGESTION: A Sunday fry-up and a big pot of tea. If it ain’t broke, don’t fix it! Per Serving 252kcals, 1.2g fat (0g saturated), 50.7g carbs, 3.1g sugars, 8.5g protein, 1.7g fibre, 0.42g sodium
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Easy EasyFood Food8793
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s e p i c e R ' Readers TOP 5
You give us your favourite recipes for lazy weekend breakfasts
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
HOMEMADE GRANOLA Serves 6-8 2 tbsp vegetable oil 125ml maple syrup 2 tbsp honey 1 tsp vanilla extract 300g rolled oats 50g sunflower seeds 4 tbsp sesame seeds 50g pumpkin seeds 100g flaked almonds 100g dried berries (find them in the baking aisle) 50g coconut flakes or desiccated coconut
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1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. 2 In a large bowl, combine the vegetable oil, maple syrup, honey and vanilla. Add all the remaining ingredients except the dried fruit and coconut, and mix well to combine. 3 Tip the granola onto two baking trays and spread out in an even layer. Bake for 15 minutes, then mix in the coconut and dried fruit and return to the oven for a further 1015 minutes. Remove and scrape onto a flat tray to cool. Per Serving 470kcals, 25.3g fat (6.4g saturated), 51.2g carbs, 19.4g sugars, 12.3g protein, 7.5g fibre, 0.009g sodium
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Eva McNally, Co. Roscommon
“I got this recipe from a friend as I was looking for healthy alternatives. Many of the ingredients are optional. I love the idea of breaking up the granola and putting it into Greek yoghurt along with some fresh fruit: I like blueberries, strawberries, raspberries, grapes, sliced banana and a sprinkle of linseed. My mum loves this as it's a good way of incorporating healthy foods into your diet.”
MARCH 2015
18/02/2015 16:00
weekend cooking readers’ recipes
BAKED EGGS WITH TOMATO, PANCETTA AND CHEESE Serves 2 1 x 130g packet of pancetta or bacon lardons 1 x 400g tin of chopped tomatoes 1 pinch of dried chilli flakes Splash of Worcestershire sauce Rapeseed oil, for greasing 2 medium eggs Cheddar, grated 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. In a medium pan, cook the pancetta until nicely browned. Drain any excess oil from the pan and return the pan to the heat. 2 Add the chopped tomatoes, chillies and Worcestershire sauce and simmer for about seven minutes. 3 Lightly grease two wide ramekins with rapeseed oil and divide the tomato mixture between them. Make a well in the centre of each with the underside of a soup spoon. Crack one egg into the hollow of each ramekin. 4 Sprinkle some grated Cheddar over the tomato mix in each ramekin, leaving the egg yolks just peeking through. 5 Place the ramekins in a roasting tin and fill the tin with water until it comes halfway up the sides of the ramekins. 6 Bake for 10-14 minutes until the whites are just set, the yolks are yummy and runny and the cheese is melted and bubbling. Top with cracked black pepper and serve with toast and freshly squeezed orange juice.
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Per Serving 530kcals, 38.1g fat (11.6g saturated), 10g carbs, 6.2g sugars, 36.3g protein, 2.4g fibre, 1.723g sodium
Catherine Whyte Newbridge, Co. Kildare
“I first made this one Sunday after a long walk. We fancied a cooked breakfast but didn't have the makings of one. I was originally going to make an omelette using the pancetta and thought beans would go well with it, but only had tinned tomatoes… so I improvised! It's great if you have a crowd as you can make one large one and put it in the centre of the table: a great alternative to the traditional fry. Sautéed potatoes are a lovely side dish with it too.”
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Evelyn Corry, Kilfenora, Co. Clare
“This is what I love and look forward to at the weekend. While I do like the occasional fry-up, I prefer to have smoked salmon with scrambled eggs. This has been a long-time favourite of mine, which I find to be healthy, filling and very tasty, plus it makes a nice change from having porridge all week!�
SMOKED SALMON WITH SCRAMBLED EGGS Serves 2 Splash of milk 4 eggs, beaten Salt and black pepper Knob of butter 4 slices of stoneground wholewheat bread, buttered if desired 4 slices of smoked salmon Fresh parsley, chopped 1 Add the milk to the beaten eggs and season to taste. 2 Melt the butter in a medium pan over a medium-low heat and scramble the eggs until just cooked and still soft. 3 Layer the smoked salmon slices onto the wholewheat bread. Spoon over the soft scrambled eggs and garnish with parsley. Per Serving 468kcals, 22.4g fat (9.5g saturated), 41.5g carbs, 7g sugars, 31.7g protein, 8.2g fibre, 2.096g sodium
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weekend cooking readers’ recipes
LEMON AND BLUEBERRY PANCAKES Serves 4 190g plain flour 3½ tsp baking powder 1 tsp salt 2 tbsp sugar 300ml milk 1 large egg 3 tbsp melted butter Zest of 1 lemon 1 large handful of blueberries 1 In a large bowl, sift together the flour, baking
powder, salt and sugar. 2 Make a well in the centre and add the milk, egg, butter and lemon zest. 3 Stir with a wooden spoon until the batter is smooth and well combined, then gently fold in the blueberries. 4 Heat some butter or oil in a pan over a medium-high heat. Add a ladleful of batter and cook for 2-3 minutes on each side. Keep warm while you’re cooking the rest of the pancakes. Per Serving 362kcals, 12.1g fat (6.9g saturated), 55.8g carbs, 14.8g sugars, 9.5g protein, 2.7g fibre, 0.702g sodium
Kelly Richardson Delgany, Co. Wicklow
“These pancakes are so simple to make but they make such a lovely weekend treat. I’ve been making them on and off for years and my fiancé loves them. Whenever we fancy some bacon on the side, we just omit the lemon zest. Delish!”
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stitu "For es, sub for k a c n s pa eberrie the blu hocolate fc 100g o the lemon d n a s ge!" chip r oran o f t s e z
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Eibhlín Thornton Clondalkin., Co. Dublin
“When it was time for my daughter to start solid foods we went the baby-led weaning route, so along with giving her bits and pieces of whatever we were having I wanted to come up with some interesting things to give her when we were having things that were too salty or sugary. It’s a great recipe for using up any fruit that’s on its way out. We’ve had apple and blueberry, peach and raspberry and even blackberries from the back garden.”
SUNDAY MORNING STRAWBERRY AND PEAR DROP SCONES Makes 16 110g plain flour 1 tsp baking powder 25g dairy-free margarine 1 egg 140ml unsweetened soya milk 1 tsp vanilla extract 3 large strawberries, chopped 1 small pear, peeled, cored and chopped 1 Whisk the flour and baking powder together. This does the same as sieving them and uses one less kitchen implement. 2 Rub in the margarine. 3 Whisk in the egg, soya milk and vanilla extract. Mix the fruit into the batter. 4 Place a non-stick frying pan over a medium heat and fry tablespoons of the mixture, turning over when bubbles appear on the surface. If you have a good non-stick pan you won't need any oil, while an ordinary pan will only need a small splash. Per Serving 47kcals, 1.4g fat (0g saturated), 7g carbs, 1g sugars, 1.4g protein, 0.6g fibre, 0.005g sodium
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IN THE NEXT ISSUE... Chocoholics unite! You help us use up our Easter overload by sharing your most delicious chocolate recipes.
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kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-102
IN THIS SECTION AROUND AN IRISH TABLE P94 Our featured Home Economics teacher discusses a traditional Patrick's Day feast
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KIDS AT WORK P96
Our diligent young readers get the aprons on and test out kids' cookbooks
JUNIOR BITES P99
Fun facts, products, recipes and news for the budding young chef!
EASY JUNIORS P101
Treat your Mum to breakfast in bed this Mother's Day with this clever egg-in-anest recipe
Easy Food 93
18/02/2015 17:12
M
arch is synonymous with all things green as St. Patrick’s Day turns the focus towards Ireland. Our food industry is world-renowned, and tourists flock to our shores every year to get a taste. From Dublin Bay prawns to Galway oysters, Murphy’s ice cream to Clonakilty black pudding, tourists love to sample what we have to offer. Even Queen Elizabeth made it her business to stop off at the English Market in Cork whilst on her 2011 state visit! On March 17th every year, the world celebrates the Irish. Restaurants up and down the Emerald Isle put on a myriad of gastro triumphs, but there are always a few staples on offer. Below is a list of dishes that may make an appearance.
STARTERS Potato and leek soup Stinging nettle soup Clonakilty black pudding and goats’ cheese parcel Smoked salmon on soda bread Galway oysters
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Around an Irish table
types of rice • Long grain rice – these long and
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slender grains are four to five times as long as they are wide. The perfect
“SETTING THE TABLE,” IRISH MAMMY STYLE!
choice for side dishes, main dishes or salad recipes.
Putting on a banquet isn’t just about the food: the table setting can be just as important. Many a child has been told to “set the table” for dinner, but with set meal times becoming a thing of the past this skill is being lost. This St. Patrick’s Day, set the table for a truly authentic Irish dinner. • Setting the table creates atmosphere and adds style to any occasion. Start with the basics and cover the table with a crisp white linen tablecloth, adding instant glamour to your Féile Blásta. • Remember to put forks to the left of place settings. For a simple setting, begin with your starter knife and fork on the outside, with the larger main course knife and fork inside them. When using them, work from the outside in. • If including a soup spoon, keep that to the outside of the starter knife. Ideally, remove the starter knife and fork and replace with the soup spoon if somebody orders soup.
• Short grain rice – these almost round shaped grains tend to cling together
• Dessert fork and spoon go across the when cooked. Great for stir-fry recipes top of the place setting, with the dessert and puddings. Brown rice – when cooked, it has a fork facing away from the• other forks, slightly chewy texture and a nut-like flavour. Brown rice is a natural source and inside the dessert spoon, which of bran. It takes longer to cook than faces towards the forks. Glasses white rice. go • Parboiled rice – unmilled rice is soaked, above the knives, at a nice steamed angle. and dried before milling to make parboiled rice. Somewhat firmer in texture, it separates easily when
cooked.and • Have you ever been to a meal • White rice – this rice has been wondered which bread plate wasmilled yours? completely and polished, removing the bran layer. It takes about Wonder no more; your bread plate is 15 minutes to cook. • Arborio rice – this type of rice is best to the one to your left, beside the forks. use for risotto as it gives a nice creamy texture onceis cooked. One trick to help you remember you Chicken rice, lemon eat with your fork, therefore thewith plate and garlic near that is yours so you Serves can4 butter the 1tbsp olive oil bread you are about to eat. 4 chicken breasts, skinned and cut
pan, deep ovenpr wooden spoon.
1 Preheat the oven Heat the oil in a lar high heat. Put the
420g cooked brown rice 4tbsp lemon juice
and cook for four m until lightly browne from the pan and s 2 Cook the onion a three to four minut onion, garlic, chick juice, chicken stoc into a deep ovenpr the oven for 20 min 3 Remove the dish the cooked peas, s
750ml hot chicken stock
fresh parsley.
1 cup cooked peas salt and pepper freshly chopped parsley, to garnish
Questions: 1 Name four differ 2 Why is salt some cooking rice?
into chunks 1 onion, chopped
3 garlic cloves, chopped • Finish with a crisp linen napkin.
Bon appetit or, as we Irish would say, sláinte! 1 lemon, quartered Equipment: Tablespoon, sharp knife, chopping board, measuring jug, cup, weighing scales, large frying
Fat 6g Protein 31g
26 Easy Food
MAIN COURSES Bacon and cabbage with colcannon potato Irish stew Dublin Bay prawns Pan-fried salmon Irish coddle
DESSERTS Apple crumble Bread and butter pudding Bailey’s cheesecake Carrageen citrus pudding Guinness tea cake 94 Easy Food
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Carbs Sodium
Bacon and cabbage with colcannon and parsley saucE Serves 6
900g Irish loin of bacon 1 small head of Savoy cabbage, finely diced Salt and black pepper For the colcannon: 4 medium potatoes, peeled 2 tbsp water 250g curly kale, washed and finely sliced 100g butter 100ml milk For the parsley sauce: 25g butter 25g flour 500ml milk /2 tbsp parsley, finely chopped Salt and white pepper
1
Potato and leek soup Serves 4-6
4 potatoes, peeled and diced 3 leeks, sliced 1 onion, peeled and roughly chopped Salt and black pepper 1l vegetable stock 125ml cream 125ml milk 50g butter
1 Put the bacon in a pot of cold water and bring to the boil and simmer for 40 minutes, adding the cabbage for the last 10 minutes of cooking time. 2 Remove the bacon and cover with foil to
kids’ kitchen home economics keep warm while it’s rested before carving. 3 For the colcannon, cook the potatoes in a pot of salted boiling water until soft. 4 Meanwhile, melt a knob of the butter in a saucepan. Add the water and kale, with a pinch of salt. Toss the kale in the butter and cover the saucepan with a lid. Cook for one minute on a high heat. Toss the kale again and cook for another minute. Season with pepper. 5 Strain the potatoes and mash in the milk and remaining butter. Mix in the kale and season well. 6 For the parsley sauce, melt the butter and add the flour. Cook over a low heat for one minute to make a roux. 7 Remove the pan from the heat and gradually stir in the milk, beating well after each addition to ensure a smooth sauce. 8 Return the sauce to the heat and bring to the boil, stirring continuously. Add the parsley and season, then pour into a small heated jug to serve alongside the colcannon, bacon and cabbage. Per Serving 574kcals, 25g fat (14.3g saturated), 43.6g carbs, 11.6g sugars, 47.1g protein, 7.2g fibre, 0.605g sodium
To serve: Chives, chopped Soda bread 1 Melt the butter in a heavy-based saucepan. Add the potatoes, leeks and onion. Season with salt and black pepper and sweat for 10 minutes until the vegetables are soft. 2 Add in the stock, bring to the boil and simmer until the vegetables are cooked. 3 Liquidise the soup with a food processor or stick blender, then taste and season. 4 Add the milk and 90ml of the cream. 5 Garnish with a swirl of the remaining cream and some chopped chives. Serve with traditional soda bread. Per Serving 222kcals, 8.8g fat (5.3g saturated), 32.7g carbs, 6g sugars, 4.7g protein, 4.7g fibre, 0.647g sodium
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AV E A D O YOU H OM E ST E R AT H L IT T L E T E O BE T E IK L LD WHO WOU ORK? W R K IDS AT ON E OF OU YOU R IL A ST E D, E M IF IN T E RE O T S IL DE TA CON TACT L@ IA R E DITO D.I E E ASY FOO
KIDS AT WORK Our dedicated young readers test out recipes from kids’ cookbooks
Mammy told me all the good, healthy bits about them too. Before they went in the oven I tasted the oats and flour and chocolate and thought, mmmm good! They didn't take long to bake and I was in charge of putting them out to cool. GOOD FOOD FOR KIDS BY DR. PENNY STANWAY PUBLISHED BY OCTOPUS BOOKS €20.30/£14.99
ISABELLE RUSSELL (AGE 4), SKERRIES, CO. DUBLIN, MADE CHOCOLATE CRUMBLES Isabelle says: “I liked baking the crumbles. It was fun to squish them into little cakes, that was my favourite bit. I did most of the baking on my own, but Mammy was in charge of the butter, because that was hot. She helped me with the measuring but I did all the mixing and making the little crumble cakes by myself.
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We had them for dessert with strawberries and ice cream but I think they would be good for a snack on adventure days too because they taste good and give you energy! Next time I want to try them with white chocolate, I think that would be delicious!” Mum (Noeleen) says: “Isabelle really enjoyed making the chocolate crumbles. The steps in the recipe were simple enough for her to do most of the baking on her own, which she was delighted about! She enjoyed chatting about which ingredients were healthy and how they benefited her body. She even packed one into her lunch box the next morning and is already talking about the next time we will make them!”
MARCH 2015
18/02/2015 16:13
kids’ kitchen product testing
ELLA’S KITCHEN THE COOKBOOK (THE RED ONE) PUBLISHED BY OCTOPUS BOOKS €20.30/£14.99
CUAN (AGE 9½) OISÍN (8) AND FINN (5½) EVERS-NOLAN, DUBLIN, MADE MIX AND MATCH CRUMBLY COOKIES The kids say: “We really enjoyed making these cookies. Our mum (Dairin) and Nana (Kaye) helped us with some of the things that were a bit harder to do like grating the oranges and putting the cookies into the oven and taking them out again, but mostly we made them by ourselves. We picked this recipe because it was looked nice to eat and because we like chocolate and we like making things with our hands. Our favourite parts were kneading the orange into the dough (Cuan) and cutting up the shapes (Oisín and Finn.) We all liked eating the dough before it was cooked too! When they were ready they were really nice.”
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Devlin says: "I liked baking them, as I don't get to bake much, it's always Millie! I actually didn't love them when they were cooked because I don't like cheese, but I ate lots of strawberries instead." HEALTHY COOKING FOR YOUR KIDS PART OF PARRAGON BOOKS’ RANGE OF LOVE FOOD COOKBOOKS WWW.PARRAGON.COM/LOVEFOOD €7.99/£5.99
Riley says: "I liked making them with my brother and sister. We had fun. I couldn't wait until they were cooked so I could taste them. They were nice, except I don't really like strawberries."
MILLIE (AGE 11), DEVLIN (AGE 8) AND RILEY (AGE 5) MURPHY, PIERCESTOWN, CO. WEXFORD, MADE MINI STRAWBERRY CHEESECAKES Millie says: "I really enjoyed this. I have never baked for a magazine before. I love baking and really enjoyed making these cheesecakes. They were quite easy, so I'm sure we will bake them again. We loved the strawberries on top and Mum forgot to get a kiwi. The lemon in the cheesecakes was lovely and I will put in a different flavour next time. I loved them, as my favorite dessert is cheesecake."
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JUNIOR BITES EASTER BAKING
Have an egg-citing Easter with these colourful nests!
Easter cupcakes
eggs a little at a time while whisking. When the eggs are Makes 12 well incorporated, add the For the sponge: flour and milk and stir them 175g self-raising flour in with a metal spoon just 125g butter until the colour looks even. 175g caster sugar 5 Spoon the mixture into 2 eggs, beaten the paper cases, filling them 1 tsp vanilla extract halfway up, and bake in the 40ml milk oven for 15-20 minutes. Check them after 12 minutes For the nests: by sticking a toothpick into 150g very soft butter their centres; if if comes out 250g icing sugar, sifted clean, they’re done. 30g cocoa powder 6 For the topping, cream 36 mini Easter eggs the butter, icing sugar and cocoa powder together in a 1 Preheat the oven to bowl and mix until the icing 180°C/160°C fan/gas mark is smooth. 4. Put 12 paper cases into a 7 When the cupcakes are muffin tray. ready, take them out of the 2 Sieve the flour into one oven and leave them to cool large bowl. in the tray. 3 Place the butter, sugar 8 Spread them with the and vanilla in another bowl. icing, then pipe a little circle Use a hand-held electric of icing on top of each one to whisk to beat them until they look like a bird’s nest. Place a look pale. few mini eggs in each nest. 4 Slowly add the beaten Per Serving 422kcals, 22.1g fat (13.5g saturated), 55.1g carbs, 42.1 sugars, 3.7g protein, 1.3g fibre, 0.152g sodium
News, fun facts and information for eager young cooks!
Paddy’s Day word search F
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STYLING & PHOTOGRAPHY JOCASTA CLARKE
EGG IN A NEST
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:-)
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2
Treat your Mum to breakfast in bed with this tasty lazy morning treat
EGG IN A NEST Serves 2
2 slices of bread A large knob of butter 1 tbsp olive oil 2 large free-range eggs Salt and black pepper Parsley, chopped 1 Cut a circle out of the centre of each slice of bread using a pastry cutter or a glass. 2 Melt the butter with the olive oil in a large non-stick frying pan over a medium-high heat. 3 Put the bread in the pan (including the circles you cut out) and cook it for 2-3 minutes until the slices are golden underneath. 4 Carefully flip the bread over. Crack one of the eggs into a small jug and pour it into one of the holes in the bread. Do the same with the other egg and slice of bread. 5 Cook for another 2-3 minutes until the egg whites are cooked but the yolks are still a little runny. (You can speed this up by putting a lid on the pan for a minute or two.) 6 Carefully slide the eggs in nests onto nice plates. Sprinkle them with a little salt and black pepper, garnish the plates with a little parsley and serve straight away.
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Per Serving 322kcals, 23.4g fat (8.7g saturated), 15.1g carbs, 1.6g sugars, 12.6g protein, 2.7g fibre, 0.294g sodium
102 Easy Food
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make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
IN THIS SECTION HOMEGROWN GOODNESS P104
104-119
Eat like a locavore and celebrate our world-class Irish foods with these inspired recipes
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HOMEGROWN
Goodness
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Eat like a locavore and celebrate our world-class Irish foods with these inspired recipes
104 Easy Food
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make it healthy eating local
Irish produce
Sea Vegetables
Savoury cheese and seaweed scones Makes 8 75g butter at room temperature, plus extra for greasing 225g self-raising flour 200g wholemeal flour 1 tsp bicarbonate of soda 1 tsp salt 1 tsp cracked black pepper 30g strong Cheddar, grated 1 handful of dried dillisk, chopped 2 eggs 250ml buttermilk 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Line a baking tray with parchment paper and grease it with a little butter. 2 In a bowl, combine the flours, bicarbonate of soda, salt, pepper, cheese and seaweed. 3 Rub in the butter until well combined. 4 In a second bowl, beat one of the eggs together with the buttermilk. Pour this into the flour mixture and stir to combine well. 5 Drop spoonfuls of the mixture onto the prepared baking tray. 6 Beat the second egg with a few drops of water and use this to glaze the scones. 7 Bake for 10-15 minutes until golden, then cool on a wire rack before serving. Per Serving 288kcals, 10.5g fat (5.9g saturated), 40.1g carbs, 3.1g sugars, 9.7g protein, 3.1g fibre, 0.387g sodium
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Irish produce
Barley
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Pearl barley “risotto” with chicken and leeks Serves 4 3 tbsp olive oil 250g chestnut mushrooms, sliced 30g butter 2 leeks, washed and finely chopped 3 garlic cloves, crushed 2 chicken fillets, chopped into bitesized pieces 320g pearl barley 2 tsp fresh thyme, finely chopped 250ml dry white wine 1.2l chicken stock 50g Parmesan, grated Black pepper
Irish produce
WILD GAME
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1 Heat half of the oil in a pan and cook the mushrooms for 3-4 minutes until golden. Remove with a slotted spoon and set aside. 2 Heat the butter and remaining oil in the same pan over a medium heat and cook the leeks for 5-6 minutes until soft and translucent. Add the garlic and chicken and cook for 2-3 minutes. 3 Add the pearl barley and thyme and stir to coat. Add the wine and stir until it’s absorbed. Add 900ml of the stock and simmer gently for 30 minutes, until the barley is soft but still has a little bite in the centre. Check every ten minutes or so and add more stock if it begins to look dry. 4 Once cooked, stir in the mushrooms and Parmesan. Season with black pepper and serve. Per Serving 701kcals, 26.4g fat (9g saturated), 74.2g carbs, 3.9g sugars, 34.5g protein, 14.6g fibre, 1.21g sodium
Sticky orange duck breasts with sweet potato mash Serves 2 2 duck breasts Salt and black pepper 1 tbsp honey Splash of Cointreau (orange-flavoured liqueur) 50g marmalade 2 tbsp orange juice 2 medium sweet potatoes, peeled and cut into bitesized chunks Large knob of butter 1 tsp chilli flakes A handful of fresh coriander, chopped To serve: Steamed green vegetables
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1 Preheat the oven to 220°C/200°C/gas mark 7. 2 Season the breasts and place them in a dry, cold non-stick pan over a medium heat, skin side down. Cook the breasts for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl. Turn them over and cook them for another 2-3 minutes. 3 Remove the breasts to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it. 4 Transfer to a warm plate, cover with tin foil and allow to rest for 7-8 minutes. Meanwhile, make the sauce. Place the honey, Cointreau, marmalade and orange juice in a pan over a medium heat and reduce until sticky. Set aside.
5 Cook the sweet potatoes in boiling salted water until tender. Mash them with the butter, chilli flakes, coriander, salt and black pepper. 6 Warm the syrup over a medium heat. Serve each duck breast with a scoop of sweet potato mash, a drizzle of sticky orange syrup and some simple steamed green vegetables. Per Serving 508kcals, 11g fat (5g saturated), 69.4g carbs, 24.6g sugars, 24.6g protein, 6.8g fibre, 0.155g sodium
PRODUCER SUGGESTION: Mick Healy’s Wild Irish Game, based in Co. Wicklow, has a fantastic range of game foods, including duck.
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Irish produce
MILK & BUTTER
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MARCH 2015
18/02/2015 16:30
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TopdeTliicpious
This is but e dish, as a sid reat kes a g also ma n main ria vegeta course.
Cauliflower and leek gratin Serves 4-6 Butter, for greasing 1 head of cauliflower, chopped into florets 30g butter 2 leeks, chopped 3 garlic cloves, crushed 30g plain flour 400ml low-fat milk Salt and black pepper 60g Gruyère, grated 170g panko or regular breadcrumbs 2 tbsp fresh parsley, finely chopped 1 Preheat the oven to 200°C/180˚C fan/gas mark 6 and lightly grease a baking dish with butter. 2 Cook the cauliflower in salted boiling water for 15 minutes or until tender, then drain the florets thoroughly. 3 Melt half of the butter in a large nonstick pan over a medium heat. Add the leeks and two garlic cloves and cook for 6-7 minutes or until the leeks are soft, stirring frequently. 4 In a bowl, whisk the flour and milk together until smooth and add to the leeks. Bring to a simmer and cook for 2-3 minutes until thick, stirring constantly. 5 Season the sauce with salt and pepper and stir in the Gruyère. 6 Remove from the heat and stir in the cauliflower. Spoon the cauliflower mixture into the prepared baking dish. 7 Melt the remaining butter in a small pan over a medium heat. Add the last garlic clove and cook for 30 seconds, stirring constantly. Remove from the heat. 8 In a bowl, combine the breadcrumbs with the parsley and some seasoning. Drizzle with the garlic butter mixture and toss to combine. Sprinkle the garlic crumbs evenly over the cheesy cauliflower and bake for 30 minutes or until golden brown and bubbling.
Per Serving 251kcals, 8.2g fat (4.9g saturated), 34.4g carbs, 6.5g sugars, 10g protein, 2.5g fibre, 0.155g sodium
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Darina's top 10 reasons to cook more at home
"We must take back control over our food from the multinationals, who can scarcely be expected to have our best interests at heart."
1 Ready meals are rarely as nutritious and never as delicious as something you can cook yourself at home. 2 When you cook at home you know exactly what’s in the food. Our food should be, and is, our medicine. 3 Eating together around the kitchen table creates an important bond and adds immeasurably to the quality of life in any home. 4 Home cooking gives tremendous satisfaction to the cook and joy to the guests.
5 Home cooking passes on valuable skills to children and gives them the confidence to experiment themselves. 6 Cooking can be a wonderful way to relax after a stressful day in the office – provided you don’t have four hungry kids waiting for supper! 7 You can travel anywhere in the world and get a job. If you can cook, it’s one of the easiest ways to win friends and influence people. 8 When you can cook you can make delicious food from inexpensive ingredients and creative meals from leftovers. 9 The way to everyone’s heart is through their tummy. 10 Cooking is fun!
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foil. Leave them to rest in a warm place while you make the sauce. 4 Place the same pan back over a medium heat. Pour in the red wine and let it bubble down and reduce by about half, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Pour in the cream and reduce for another minute. Season the sauce. 5 Uncover the lamb chops and add any juices they have released into the sauce. Place the chops on serving plates and pour the sauce over. 6 Serve with chunky chips and sliced sautéed mushrooms.
Per Serving 531kcals, 23.8g fat (7.3g saturated), 4.3g carbs, 1.1g sugars, 59.5g protein, 0g fibre, 0.172g sodium
Crunchy fish fingers Serves 4
Irish produce
Lamb
Plain flour Salt and black pepper 2 eggs 40g wholemeal breadcrumbs 40g oat flakes 600g cod or haddock, cut into finger-length strips 2 tbsp sunflower oil To serve: Salad Homemade chips Tartare sauce or ketchup
Lamb chops in red wine cream sauce Serves 2 2 lamb chops or leg steaks 2 garlic cloves, crushed 1 tsp cracked black pepper 1 tbsp olive oil 2 sprigs of fresh rosemary, finely chopped 140ml red wine 60ml cream
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Salt and black pepper To serve: Chunky chips and sautéed mushrooms 1 Place the lamb chops in a shallow dish and add the garlic, black pepper, olive oil and rosemary. Turn the chops to coat in the mixture and leave to marinate for 30 minutes. 2 Heat a heavy-based pan over a high heat and cook the chops for about three minutes per side. 3 Remove the chops to a plate and cover in tin
1 Preheat the oven to 170°C/150˚C/gas mark 3. 2 Pour some flour into a bowl and season with salt and black pepper. In a separate bowl, whisk the eggs. Mix the breadcrumbs and oats together in a third bowl. 3 One at a time, dip each strip of fish in the flour, then the egg and finally the oat mixture. 4 Heat the oil in a pan over a medium heat and cook the fish fingers for 2-3 minutes on each side until golden. Transfer them to a baking tray and bake for 10 minutes. 5 Serve with salad, chips and tartare sauce or ketchup for dipping. Per Serving 362kcals, 11.8g fat (1.9g saturated), 20.9g carbs, 0.8g sugars, 40.7g protein, 1.7g fibre, 0.222g sodium
x PRODUCER SUGGESTION: We love Kilbeggan organic porridge oats. MARCH 2015
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Tope isTidpelicious
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Irish produce
Oats
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Irish produce
Smoked Fish
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a If you w se instead ee h c y Irish esan, tr of Parm a hard , nd Desmo m West fro cheese Cork.
Creamy smoked salmon gnocchi Serves 4 3 tbsp olive oil 4 shallots, chopped 4 garlic cloves, crushed 160ml dry white wine Zest and juice of ½ a lemon, plus extra zest to serve 120ml crème fraîche Large handful of frozen peas, blanched in boiling water for one minute Salt and black pepper 500g gnocchi 250g smoked salmon, snipped into bite-sized pieces Large handful of rocket To serve: 4 tbsp fresh dill, chopped Lemon zest, grated 1 Heat the olive oil in a large pan set over a medium heat. Add the shallots and cook for two minutes. Add the garlic and cook for one minute. 2 Add the wine, lemon juice and zest. Increase the heat until the sauce is bubbling and reduce the sauce by half. Add the crème fraîche and boil for another minute, then add the peas. Season the sauce with salt and black pepper. 3 Meanwhile, bring a large pot of salted water to the boil and cook the gnocchi for 3-4 minutes until they rise to the top. 4 Drain the gnocchi, reserving a little of the cooking water. Add the gnocchi to the pan with the sauce and add a splash of the pasta cooking water if it needs to be loosened up a little. 5 Stir in the smoked salmon and rocket and season with lots of black pepper. Serve topped with some fresh dill and a little extra lemon zest. Per Serving 491kcals, 19.2g fat (5.3g saturated), 50.9g carbs, 1.8g sugars, 23.1g protein, 1.7g fibre, 1.547g sodium
PRODUCER SUGGESTION: Try Burren Smokehouse Smoked Irish Salmon. www.easyfood.ie
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Darina's top Five reasons to buy Irish 1 Buying Irish food not only supports our country and your local community, but helps provide jobs and enables people to earn a living in the rural parishes on the land they know and love. 2 Local food will be fresh and in season. 3 Traceability. The more local the food, the more likely you are to know the source and provenance, not an insignificant consideration in this day and age. 4 There is a serious ‘feel-good factor’ in filling your shopping basket with as much Irish food
as possible, but we must also remember to support producers of good food in other countries that buy our Irish exports. 5 Did you know that if every household in Ireland switched €4 a week to Irish-made products, we would create six thousand new jobs in a calendar year? Research has shown that if you spend €10 in a supermarket, it's worth about €20 to the local economy. If you spend the same money in a local shop then the number rises to €50, because that business will support other local businesses.
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Mussels in Irish cider and cream Serves 4 50g butter 3 shallots, peeled and sliced 3 garlic cloves, crushed 250ml good-quality dry cider 3 sprigs of fresh thyme Salt and black pepper 1.6kg fresh Irish mussels, washed and de-bearded 300ml cream
NOW: DID YOU K d in ey produce Eating hon fight to p el h ty may your locali immunity y building allergies b plants n from the to the polle a. a r to you re particular
To serve: A handful of fresh parsley, chopped (optional) Crusty bread
Irish produce
Honey Honey ice cream Serves 8 230g clear honey 4 tbsp water 6 egg yolks 350ml double cream To serve: Honey Sea salt
1 Put the honey and water into a pan over a medium-high heat and bring to the boil. 2 Set the mixture aside until lukewarm, then
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transfer it into a bowl set over a pan of hot water. 3 Add the egg yolks and beat together until the mixture is thick and creamy. Remove from the heat and continue to beat until the mixture reaches room temperature. 4 In a separate bowl, whip the cream until it forms soft peaks. Gently fold the cream into the honey mixture. 5 Place the ice cream into a freezer-friendly tub, cover and freeze. Serve drizzled with a little extra honey and sprinkled with a little sea salt. Per Serving 281kcals, 19.8g fat (11.4g saturated), 25.4g carbs, 23.7g sugars, 3g protein, 0g fibre, 0.024g sodium
1 Melt the butter in a large saucepan and cook the shallots and garlic for one minute. 2 Add the cider and thyme and season with salt and pepper. Heat for one minute, then tip in the mussels gently so as not to break their shells. 3 Place the lid on the pan and cook for 2-3 minutes. Use a large spoon to stir the mussels at the bottom of the pot up to the top, then replace the lid and cook for another 1-2 minutes. 4 When the mussels have opened, pour in the cream and stir in with a wooden spoon. 5 Divide the mussels between serving bowls. Pour over the remaining sauce, garnish with fresh parsley, if desired, and serve with crusty bread to mop up the juices. Per Serving 551kcals, 39g fat (22.2g saturated), 21.6g carbs, 7.3g sugars, 29.1g protein, 0.9g fibre, 0.746g sodium
PRODUCER SUGGESTION: Highbank Orchard’s organic dry apple cider will give these mussels a great natural flavour.
MARCH 2015
19/02/2015 14:35
make it healthy eating local
Irish produce
ShellFish
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Soft apple cake Serves 10 60g butter, at room temperature, plus extra for greasing 200g sugar 1 egg, beaten ½ tsp vanilla extract ½ tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt ½ tsp ground cinnamon 125g plain flour 4 tart green apples such as Granny Smith, cored, peeled and diced into 1cm cubes
2 In a large bowl, cream the butter and sugar together until light and fluffy. 3 Add the egg and vanilla extract and stir well to combine together. 4 Sift in the baking powder, bicarbonate of soda, salt, cinnamon and flour and mix thoroughly with a wooden spoon. Add the cubes of apple and stir to mix them through evenly. 5 Transfer the mixture into the prepared tin and bake for 45 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean. 6 Remove from the oven and cool in the tin for 5-10 minutes, then transfer to a wire rack. 7 Serve the cake warm or at room temperature with whipped cream or vanilla ice cream.
To serve: Whipped cream or vanilla ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 20cm square cake tin with butter.
Per Serving 209kcals, 5.6g fat (3.2g saturated), 39.9g carbs, 27.7g sugars, 2.1g protein, 2.2g fibre, 0.221g sodium
Low-fat cake! Irish produce
Orchard fruits
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Irish produce
BEEF
Herby braised short ribs Serves 6 3 tbsp olive oil 2kg bone-in beef short ribs, cut crosswise into 5cm pieces Salt and black pepper 3 onions, chopped 3 carrots, chopped 2 celery stalks, chopped 30g plain flour 1 tbsp tomato purée 250ml bottle of dry red wine 8 sprigs of thyme 4 sprigs of rosemary 2 dried bay leaves 600ml beef stock To serve: Mashed potato 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 In a large ovenproof casserole, heat two
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tablespoons of the oil over a high heat. Season the short ribs and brown them on all sides, working in batches. Transfer the ribs to a plate. 3 Reduce the heat to medium. Heat the remaining tablespoon of olive oil and cook the onions, carrots and celery until the onions start to brown. Add the flour and tomato purée and cook, stirring, for 2-3 minutes. 4 Pour in the wine and add the ribs back into the pot. Turn up the heat and bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes until the liquid reduces by half. 5 Add the herbs and stock. Bring everything to a boil, then cover the casserole dish and transfer into the oven. 6 Cook for 2½ hours until the ribs are tender. 7 Remove the sprigs of herbs. Serve the short ribs over creamy mashed potatoes and top with the vegetables and sauce.
Per Serving 745kcals, 30.1g fat (9.8g saturated), 16.6g carbs, 5.2g sugars, 75.7g protein, 2.5g fibre, 0.71g sodium
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Blue cheese potato cakes Serves 4 900g cold mashed potatoes 30g breadcrumbs, plus extra to coat 80g blue cheese, crumbled Salt and black pepper 1 egg, beaten Large knob of butter 1 tsp olive oil
Darina's Top 10 Irish products 1 Butter. Where would we be without our beautiful Irish butter? 2 Native Irish oysters are quite simply the best in the world. 3 Irish Dexter or Heritage beef. I’m a big fan of heritage breeds. Aberdeen Angus crossed with Shorthorn, called Pol Angus, also has such a splendid flavour. 4 Irish mutton. It can be difficult to source but it is so worth it. 5 Kilbeggan Organic Oatmeal and Macroom stoneground oatmeal. Both make a superb bowl of porridge. 6 Carrageen moss, a magic ingredient packed
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with nutrients and carrying a gentle and delicate flavour. 7 Sea kale, a country house vegetable that deserves to be much better known and comes into season in April. 8 Irish milk-fed spring lamb, sweet and succulent; order ahead from your local butcher in time for Easter. 9 Marsh samphire, growing in salt marshes close to the sea all around our coast. 10 Woodside Farm pork and bacon, from Heritage Saddleback pigs reared on Martin and Noreen Conroy’s farm near Midleton in Co. Cork.
1 In a bowl, combine the potatoes, breadcrumbs and blue cheese. Season with salt and black pepper. Divide the mixture into eight equal portions and shape into patties about 2cm thick. 2 Place in a single layer on a plate or baking tray and place in the fridge for 30-40 minutes. 3 Dip the potato cakes in the beaten egg and then into a bowl of breadcrumbs to coat. 4 Heat the butter and olive oil in a pan set over a medium-high heat. Cook the potato cakes in batches until golden brown on both sides. Serve with chicken fillets, steaks, lamb chops or topped with soft poached eggs. Per Serving 368kcals, 15.5g fat (8g saturated), 45.8g carbs, 1g sugars, 12.6g protein, 0.6g fibre, 0.925g sodium
PRODUCER SUGGESTION: Cashel Blue and Bellingham Blue will both work perfectly in these potato cakes. MARCH 2015
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make it healthy eating local
Irish produce
farmhouse Cheeses
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'nez de cochon' (The Pig Snout) Go the whole hog!
Enter into our world of vintage loveliness and celebrate any occasion imaginable with Little Piggy’s Citroen H-Vans. We rent our beautiful Piggies to people who want to stand out from the crowd and hog the limelight! Are you dreaming of a Pimm’s Bar on the lawn of a country house, with garden party games to help your guests mingle… meanwhile, a beautiful quartet plays magically alongside the party and to top it all off, a Little Piggy, fabulously decorated and bursting with vintage glamour? We can make your dreams come true, and more! Whether it’s a cocktail/Champagne bar, artisan snacks, ice cream sundaes, munchies or brunch the following day… Little Piggy is just the ticket! We can tailor our Citroen H-Vans to your wildest dreams and vivid imaginations, we ask just one thing of you – share those thoughts with us! Don't follow the crowd… Dream big, walk tall and bop to your very own beat! We aim to help you along the way.
Our Citroen H-Vans are so distinctive and iconic they can't help but get noticed! For further details check out www.littlepiggy.ie or contact Stephen Pearson at stephen@littlepiggy.ie Phone +353 (0) 1 287 8631Follow us on Facebook www.facebook.com/LittlePiggyVintageHire and Twitter twitter.com/LittlePiggyHire
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the
INSIDE TRACK All the tips, tricks and know-how you need to develop your cooking skills and become an expert in the kitchen
✳ Kitchen know-how ✳ Fun Facts ✳ Step-by-step recipes ✳ Cooking skills EF101_121-130_The_Inside_Track 2new.indd 121
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kitchen KNOW-HOW
GET TO KNOW YOUR… HEALTHY COOKING FATS
Brush up on the basics with our quick and easy guide to healthy fats and how to use them
COCONUT OIL Smoke point: High Use for: Stir-frying, sautéing, searing, deep-frying
EXTRA-VIRGIN OLIVE OIL Arguably the healthiest fat out there. Smoke point: Low Use for: Salad dressings, drizzling over food
WHAT'S A SMOKE POINT? The smoking point is the temperature that causes oil to start smoking, producing toxic fumes and harmful free radicals. Different oils have different smoking points, meaning that some are better suited for high temperatures than others.
COLD-PRESSED RAPESEED OIL A great Irish alternative to olive oil; known as canola oil in the States. Smoke point: High Use for: Stir-frying, baking, deep-frying, salad dressings
OLIVE OIL A famous constituent of the Mediterranean diet. Smoke point: Medium Use for: Stir-frying, roasting, baking
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BUTTER is a great natural fat and one that our Irish ancestors made good use of. Smoke point: Low Use for: Caramelising, baking, gentle sautéing
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IN THE SPOTLIGHT… UMAMI WHAT IS UMAMI? Umami is the fifth “basic taste,” following sweetness, saltiness, sourness and bitterness. The word is Japanese for “pleasant savoury taste.”
WHERE DOES IT COME FROM? Umami comes from glutamates (a type of amino acid) and ribonucleotides. Many foods are naturally rich in umami, but nowadays it’s often artificially added to processed foods as MSG.
HOW DO I KNOW WHEN I’M TASTING IT?
KITCHEN TIP: Is there fat left over from your roast
Think of the intense savoury meatiness of chicken broth, or the mouthwatering sensation of bacon: pure umami. It also amplifies other flavours, playing a vital role in making food taste delicious.
dinner? Don’t throw it away! Keep one jar in the freezer for beef fat, one for poultry fat, and add to them whenever you have extra. Use a little to brown meats for braising, make the crispiest roast spuds around, or add a small dollop to gravies and sauces for some extra “oomph!”
WHAT FOODS IS IT FOUND IN? These include fish, shellfish, cured meats, mushrooms, ripe tomatoes, seaweeds, walnuts, spinach, peas, green tea, corn, potatoes, cheeses (especially Parmesan), pickles, and soy sauce. Humans' first encounter with umami is often breast milk, containing roughly the same concentration as broth.
MAGNET RECIPE:
FIVE QUICK WAYS TO ADD UMAMI:
BACON
FIVE-MINUTE TOMATO SAUCE
Combine four tablespoons of olive oil, one teaspoon of dried chilli flakes and three crushed garlic cloves in a cold saucepan. Stir while you heat the saucepan over a medium-high heat, then cook for 30 seconds or so until fragrant, without letting the garlic brown. Stir in a 400g tin of crushed tomatoes and a pinch of sugar and heat to a gentle simmer. Remove from the heat and season to taste. Stir in the zest of one lemon. • A quick and easy sauce for pasta
MUSHROOMS
• The base for a meat ragu
PARMESAN
• Delicious with meatballs
• Perfect pizza sauce
• Tasty with chicken or fish
This versatile sauce can be used in loads of ways!
SOY SAUCE RIPE TOMATOES • A healthy alternative to ketchup
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• Best of all, it freezes perfectly in portions! Easy Food 123
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EAT MORE… CABBAGE BRAIN FOOD
CONTAINS CANCER PREVENTATIVES DEFENDS AGAINST ALZHEIMER’S SUPPORTS THE DIGESTIVE TRACT FUN FOOD FACT:
Ancient Greeks and Romans thought that basil would only grow if you screamed and shouted curses while sowing the seeds!
LOW IN FAT, HIGH IN FIBRE
RICH IN ANTIOXIDANTS MANGANESE
VITAMIN K
POTASSIUM
SHELF STARS
JAKEMAN'S MAPLE SYRUP
FUN FOOD FACT:
In Tudor times, marmalade was made from quinces and imported from Portugal (the Portuguese word for quince is marmelo.) The marmalade was boiled for longer than it is today, then dried in the sun, making it solid enough to be eaten in chunks. 124 Easy Food
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Jakeman's is a family-owned business going back generations. In 1876, George and Betsy Anne Jakeman settled in Oxford County, Ontario, Canada. Using methods taught to them by local natives, the Jakemans boiled sweet sap to create maple syrup of the most exceptional quality. Today, fifth-generation Jakemans continue this tradition, producing the "Best-Tasting Maple Syrup in Canada" according to the National Post. Available in Supervalu, Centra and select shops nationwide. RRP €6.59 (only €5 for Pancake Tuesday; check stores for details).
SHELF STAR
SHELF STAR
DUBLINER CHEESE
A more distinctive, further-aged cheese, the Vintage block is a lovely addition to the Dubliner range. It has a perfect balance of savoury and sweet notes with a good, strong flavour and crumbly texture, making it perfect for everything from cheese boards to cheesy bakes and sandwiches.
MARCH 2015
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YOU WAITING FOR Dehydration can cause a host of problems such as the ones listed below, so don’t forget to down your eight daily glasses.
LOW BLOOD PRESSURE AND FEELINGS OF WEAKNESS ■ JOINT PAIN AND/OR STIFFNESS ■ DIGESTIVE DISORDERS ■ WORSENED ASTHMA AND ALLERGIES ■ BLADDER AND KIDNEY PROBLEMS ■ HIGH CHOLESTEROL ■ WEIGHT GAIN ■ PREMATURE AGING ■ HEADACHES ■ CONSTIPATION ■ TIREDNESS
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FROM OUR KITCHEN to yours WITH HANDY ADVICE FROM CAROLINE GRAY, STAFF FOOD WRITER
YAPPING ABOUT YEAST What is yeast? Yeast is a single-celled organism growing all around us and inside our bodies, and has been utilised by humans for thousands of years for the making of bread, beer and wine. The scientific name for the most common yeast that bakers use is Saccharomyces Cerevisiae, which means “sugar-eating fungus.” This species of yeast is very strong and is great for getting bread dough to rise. How does it work? Yeast cells feed on sugar and starches, expelling carbon dioxide as a result. In bread baking, the carbon dioxide cannot escape because the dough is elastic and stretchable, and this is what makes the dough rise.
• Knead it for at least 10-12 minutes; as my mother would say, knead till your hands hurt! The dough will become more elastic, and is ready when you can push a finger in and the spot where your finger was springs right back. • After dough has been left to rise, it needs to have the excess air pushed out of it. This is called 'knocking back'. Use floured hands to scrape the dough from the bowl and turn it out onto a floured work surface. Knead roughly for a few minutes, pushing air out until it is soft, smooth and elastic.
The most common type of yeast used in home baking is active dry yeast, found in any supermarket. This is handy as it often comes in individual sachets and can be stored for a relatively long period of time. There is a multitude of different recipes out there for yeast bread, but the basics remain the same. Here are the key steps to ensure your bread-baking success: • Check the expiration date on the packet. If it’s out of date, the yeast won’t become active and the bread won’t rise. • Test the yeast. Dissolve a sachet of active dry yeast with a pinch of sugar in a cup of warm water and let it sit for five minutes. If the mixture bubbles and froths, the yeast is alive.
• Place the dough in a greased loaf tin, then cover the dough and let it rise again in a warm place just until nearly doubled in size. This step is called proving. • Gather the dough into a ball and fold it in half towards you. Press down and away from you firmly but lightly with the heels of your hands. Turn by 90 degrees and repeat. • Grease a clean mixing bowl with a little oil and place the kneaded dough inside. Yeast dough rises best in warm temperatures, so keep the bowl in the kitchen and cover it loosely with clingfilm or a clean tea towel.
• Bake your loaf as directed in the recipe. For crusty bread, place a pan of water in the bottom of the oven; this will evaporate into steam, forming a chewy, crispy crust. • Your bread is ready when it’s golden brown and the loaf sounds hollow when tapped on the bottom. Remove from the tin and let cool.
• Combine into a dough as per the recipe, then turn it out onto a floured work surface. 126 Easy Food
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MARCH 2015
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5 UNUSUAL USES FOR EGGS
DAVE LANG ANSWERS OUR QUESTIONS ABOUT OFFAL
They’re delicious whether scrambled, fried, poached or boiled, but did you know that eggs’ versatility doesn’t end there?
IN YOUR BEAUTY REGIME Whisk egg whites with a splash of water to create a skin-firming face mask, or mix an egg yolk with water or olive oil for a rich conditioner. Warning: rinse with cool or lukewarm water to avoid cooking the egg!
AS A LEATHER CLEANER The sticky quality of egg whites makes them good at cleaning leather. Gently rub onto shoes, bags or even sofas, and then wipe off with a cloth.
IN THE GARDEN Add crushed eggshells to compost to increase the calcium content and make the soil richer. Furthermore, crumbled eggshells sprinkled over the soil around plants will deter snails and slugs that are repelled by the rough surface.
FOR YOUR POOCH Add a scrambled egg to your dog’s food once a week to add a great shine to his coat.
PASTRY PAINT Mix an egg yolk with half a teaspoon of water and add some food colouring. Use this to glaze cookies or other baked goods just before they go in the oven. The paint looks good and gives your pastries a richer flavour.
TOP TIP:
Store eggs at room temperature, rather than in the fridge. Scientists say there’s no difference when it comes to food safety, and keeping them rattling in the door of the fridge can actually thin the whites.
Q. What exactly is offal? A. Offal generally refers to the inner organs and is said to mean “off-fall”, or what is left after butchering. Offal is very nutritious and used to be eaten first in the days before refrigeration. There are many types, but the table below shows the more popular ones available in your local Craft Butcher store and how to cook them. Lamb heart
Stuff and roast
Beef or lamb kidneys
Steak and kidney pie
Lamb or pork kidneys
Fry in butter
Beef cheeks
Braise in wine and/or stock
Tripe
Boil in milk and pepper
Tongue
Salt, boil and press into shape
Sweetbreads (lamb or veal pancreas)
Dredge in seasoned flour and fry gently
Q. What are the reasons for choosing offal? A. Offal is generally cheaper than other meats and some types have a very intense flavour. It’s also full of nutrients; liver and kidney for example are great sources of iron. Q. Is it dangerous to eat offal? A. If you get offal fresh from your Craft Butcher there is no danger. However, offal spoils a lot quicker than muscle meats, so it’s best to use it on the day of purchase if possible. Q. What cut would you recommend for offal novices? A. Liver, to make stuffed liver and bacon. Absolutely delicious! Or pick up some kidneys and make a steak and kidney pie. If you've only ever eaten steak and kidney from a tin or ready-made, you are in for a treat. Q. What is the most popular type of offal? A. Up to recently it would have been liver and kidneys, but lately there is great interest in beef and pork cheeks and tongues. Q. What are your three favourite offal recipes? A. Stuffed roasted lamb hearts, steak and kidney pie, and liver and onions in gravy. Q. I’ve heard beef cheeks are tasty. What would be the best way to cook them? A. Braising is best. Beef cheeks need long, slow cooking in liquid to get the best out of them. Q. Aside from pâté, what else could I do with chicken livers? A. Chicken livers are delicious fried. Dredge them in seasoned flour and cook them with some smoked rashers for a real treat. @CraftButcher Associated Craft Butchers of Ireland
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kitchen
HOW TO...
Step-by-step cooking techniques that you may have missed, with Caroline Gray
HOW TO
MAKE PERFECT SCRAMBLED EGGS 1
2
3
STEP 1: 4
Crack two eggs into a bowl and whisk with two tablespoons of milk until pale yellow.
STEP 2:
Add a knob of butter to a cold frying pan and turn the heat to low. Add the eggs.
STEP 3:
them with a wooden spoon, trying not to break up the curds too much. Season with salt and pepper.
STEP 4:
Keep stirring until the eggs until just set. Remove from the pan and transfer to a plate while the eggs are still soft and moist; the eggs will continue cooking slightly on the plate.
Leave to cook for 1-2 minutes until the eggs just start to set, then start stirring
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MARCH 2015
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HOW TO
CLEAN AND PREPARE LEEKS
STEP 1:
STEP 2:
Cut off the rough green leaves about 3cm above the white part of the stalk into a point, so as to save as much of the white part as possible.
Remove the fibrous tail from the bottom of the leek, leaving a bit of the root to hold the leek together.
STEP 4:
STEP 5:
Spread the leaves and rinse under cool running water, removing any dirt. Continue to slice as needed.
Alternatively, slice the leek after removing the tough green leaves and the root.
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STEP 3: Insert a sharp knife right above the root and slice halfway through the leek lengthwise.
STEP 6: After slicing, submerge the chopped leek in a bowl of cold water, replacing the water until it is clean.
Easy Food 129
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HOW TO
MAKE FISH CAKES
STEP 1: Chop 100g of cooked jumbo prawns into chunks and use two forks to flake apart four cooked, cold fish fillets. Be sure to remove and discard any skin or bones.
STEP 3: Shape the mixture into four patties. Fill one bowl with 100g of flour, a second with three eggs beaten with one tablespoon of water and a third bowl with 80g of breadcrumbs. Dredge the cakes, one at a time, in the flour to coat. Dip in the egg, letting any excess drip off, then coat in the breadcrumbs.
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STEP 2: Mix together 300g of mashed potatoes, the zest and juice of one lemon, one tablespoon of chopped capers, a small handful of chopped parsley leaves and two chopped spring onions. Season well, then use your hands to gently mix in the prawns and flaked fish until just incorporated.
STEP 4: Heat some vegetable oil in a frying pan over a medium-high heat. To test if the oil is ready, drop in a piece of the breadcrumbs; if it sizzles and quickly turns golden brown, it is ready to use. Add the fishcakes and cook for five minutes on each side until golden brown. Serve with tartare sauce and lemon wedges.
MARCH 2015
19/02/2015 14:48
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