EASY FOOD ISSUE 101
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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
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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.
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Hello Easy Food readers,
M E D I A
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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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Fudgy mocha brownies
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Blue cheese potato cakes
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Chicken goujons with sweet chilli dip
contents brainantipasti booster fondue Lunchtime plate
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Shredded honey garlic chicken
Roasted scallion croque monsieur
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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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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
x
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.
ip: Dayroinnnaa’siseTcurdlesitite
a u If the m nly become q il e d eo d th u s g l wil sittin d if left is can h T . p thin, an to ing t to the by putt will floa ctified an re le y c il s be ea lk into a e egg yo th r e in th g o an whiskin n a e lf th a l, h bow naise mayon e until it d le rd u c tim on at a . teaspo s again ie if ls u em
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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
x MARCH 2015
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guest editor Darina Allen
www.easyfood.ie
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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
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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
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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
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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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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
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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
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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
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18/02/2015 15:12
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
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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
EF101_42-46_One-bowl baking.indd 42
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
EF101_42-46_One-bowl baking.indd 43
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
19/02/2015 12:10
5 WAYS WITH
Tortilla Wraps
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Inventive new ways to use up those leftover tortilla wraps lurking in the bread bin
56 Easy Food
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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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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
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
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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
www.easyfood.ie
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74 Easy Food
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MARCH 2015
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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EF101_71-75_Desktop Lunches.indd 75
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.
Easy Food 75
19/02/2015 12:31
STYLING & PHOTOGRAPHY JOCASTA CLARKE 78 Easy Food
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MARCH 2015
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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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.�
84 Easy Food
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MARCH 2015
18/02/2015 15:55
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
EF101_82-87_Irish Breads.indd 85
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
Easy Food 85
19/02/2015 13:48
HOMEGROWN
Goodness
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Eat like a locavore and celebrate our world-class Irish foods with these inspired recipes
104 Easy Food
EF101_104-119_Wholesome Irish.indd 104
MARCH 2015
18/02/2015 16:27
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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Easy Food 105
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Irish produce
Barley
106 Easy Food
EF101_104-119_Wholesome Irish.indd 106
MARCH 2015
18/02/2015 16:29
make it healthy eating local
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
ToplacTinipg the
Try rep port au with Cointre lade a m r a m and the m for ja y ckberr la b h . it w nt take a differe
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.
Easy Food 107
19/02/2015 14:33