TRIED AND TESTED RECIPES FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 126 • COOKING WITH ROOT VEGETABLES • EASY WAYS WITH EGGS • WEEKNIGHT DINNERS • MEAL PREPPING • NOURISHING WINTER WARMERS • NEW YEAR'S EVE DINING • HEALTHY BAKING •
Healthy cooking FREE-FROM SNACKS ALL ABOUT EGGS SIMPLE DINNER IDEAS
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Guilt-free baking
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EDITOR Lough Erne Resort' s Noel McMeel shares recipes from the Irish larder
07/12/2017 11:38
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Easy Food team
Hello Easy Food readers!
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: French onion soup, p.88
What better issue to guest edit than the December/ January issue — the one time of the year where we can guarantee that families gather round a table to enjoy a meal. In this busy world we live in, sitting around the table with loved ones can be a rare occurrence, so this is as good a time as any to spoil those you care about with hearty home-cooked dishes using the best of home-grown produce.
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Barbecue pulled pork nachos, p.44
Editorial Intern Emer Brady foodintern@zahramediagroup.com fave recipe: Cauliflower piccata, p.31 Contributors Michael Fleming, Aoife Howard and Marian Lynch. DESIGN Nicola Burgess fave recipe: Individual potato gratins, p.85 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Guilt-free double fudge peanut butter brownies, p.95 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
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An Orange Onion Confit, p.24, is the perfect fruity accompaniment to a cheese board full of Irish cheeses. For the bakers among us, turn to p.22 for Date and Walnut scones or p.27 for my recipe for Seedy Cake — both sure to make merry mouths water! My Homemade Irish Cream, p.23, should go down a treat if served alongside a decadent pudding or even added to speciality coffee. Recreating the memories of my family’s welcoming farmhouse kitchen, and the warmth and laughter associated with it, is what drove me to become a chef. This love of family mealtimes has stayed with me, as have my mum’s lessons about celebrating what nature is giving us. Food should always be a celebration, but especially one of local produce. My particular brand of modern Irish cooking at the Lough Erne Resort in Co. Fermanagh has a very simple philosophy: sourcing, preparing and serving fresh food in season. ‘Tis the season for eating, drinking and general merriment, so enjoy the recipes and ideas throughout this issue — but, most of all, enjoy the chance to celebrate good food (and wine) with family and friends.
Noel Check out our other titles...
Breastfeeding positions • Sterilising guide • Toy gift guide • Family food • Crafty fun
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253
I love cooking, and cooking for family and friends is one of the most rewarding feelings you can get. With this time of year meaning a greater chance of unexpected visitors, there’s nothing better than knowing they’ll be walking into a house full of beautiful aromas such as bread baking in the oven — hopefully they’ll arrive just as it’s ready to come out! I’ve included some of my favourite and easiest recipes to inspire and impress family and friends, all using ingredients you probably already have in the pantry:
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Chocolate soufflés, p.54 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Chicken, leek and sweet potato pie, p.59
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10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
January
CONTENTS
Exciting things for you to win!
WHAT’S IN SEASON? 34 15 WAYS WITH ROOT VEGETABLES
New ways to enjoy winter’s bounty of
carrots, parsnips and turnips
LARDER LUCK 38 NUTS AND SEEDS
Nutritional powerhouses, nuts and seeds
make perfect pantry staples
42 TOP IT OFF
Brighten up your January with a tasty tray of nachos
WHAT’S FOR DINNER? 56 WEEKLY MENU PLANNER Keep it simple, keep it quick with a whole week’s worth of easy family meals
Spicy roasted cauliflower stir-fry
P.31
P.42
Nacho toppings
74 FROM THE BUTCHER’S BLOCK Local butcher Michael Fleming discusses
Smashed avocado toasts with Feta, bacon and poached eggs
P.51
healthier meat options for January
76 NEW YEAR, NEW MEN-U Inspiring recipes to make adventurous
cooking an achievable New Year’s resolution
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COOKING FOR FUN
KIDS’ KITCHEN
82 RING IT IN
100 WINTER EATS
Celebrate New Year’s Eve with these
how to stay warm and healthy
88 TREAT YOURSELF
103 EASY JUNIORS
Curl up with a steaming bowl of French
onion soup
Recipe Editor Jocelyn Doyle finds herself
dabbling in dairy-free options (for once!)
Dinner can be both easy and yummy with these meatballs
MAKE IT HEALTHY!
90 EAT IRELAND
P.88
Our Home Ec expert gives advice on
delicious recipes
French onion soup
110 OH MY GOODNESS!
Food blogger Aoife Howard escapes the
January blues with this winter warmer
Roast pork with thyme and onion stuffing and roasted apples
P.83
P.91
P.95
Salted caramel affogato
Guilt-free double fudge peanut butter brownies
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See just how versatile eggs can be in these simple recipes
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SPECIAL GUEST
Lough Erne Resort's EDITOR Noel McMeel shares recipes from the Irish larder
06/12/2017 17:22
HOME COOKING WITH NOEL
Chef Noel McMeel highlights the goodness of Irish staples in his nourishing dishes
120 All the knowledge you need to become an expert in the kitchen
121 HOW TO PREP A MANGO Our handy guide for making the most of these juicy exotic fruits
124 FROM OUR TEST KITCHEN Food stylist Shannon Peare delves into sugar substitutes for baking
(CAULI)FLOWER POWER! 126 KITCHEN KNOW-HOW
In-season cauliflower is a useful ingredient for healthy eating
P.92
FAKE IT ‘TIL YOU BAKE IT
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Winter warmers from the sweet spot where comfort food meets healthy eating
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Healthy cooking
• COOKING WITH ROOT VEGETABLES • EASY WAYS WITH EGGS • WEEKNIGHT DINNERS • MEAL PREPPING • NOURISHING WINTER WARMERS • NEW YEAR'S EVE DINING • HEALTHY BAKING •
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EASY FOOD ISSUE 126
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FROM THE Cover
FROM OUR KITCHEN TO YOURS
Make the most of natural sweeteners and wholegrains in these better-for-you bakes
Top tips for making your dishwasher as efficient as possible
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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06/12/2017 14:13
guest editor Noel McMeel
Noel was put to work in the Easy Food studios!
Lights, camera, cook! Noel visited us in the Easy Food studios to make one of his favourite recipes that is perfect for sharing and celebrating: Bailey’s Fudge Squares! Check out the video at www.youtube.com/easyfoodmag
HOME COOKING
with Noel W
hat makes a great cook? After speaking to acclaimed chef Noel McMeel, one would understand that a genuine love of food and the desire to share that with others is a good place to start. Noel is the executive head chef at the fivestar Lough Erne Resort in Fermanagh and a passionate champion of Northern Irish produce.
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He famously cooked for world leaders at the G8 summit, catered Paul McCartney’s wedding to Heather Mills in Castle Leslie and trained in the Watergate Hotel in Washington, D.C., California’s Chez Panisse with Alice Waters and legendary New York City spot Le Cirque. On top of all this, his cookbook, The Irish Pantry, was named as one of the top cookbooks at the 20th World
es from nd imag a s e ip Rec ntry Irish Pa el with M l Mc e By Noe lsman arie Hu Lynn M nning u ed by R Publish of the r e memb a , s s re P s Group s Book Perseu .99 €25/£18
Gourmand Cookbook Awards. Going from one strength to the next, Noel has taken his catalogue of experience back to Northern Ireland, where it all began. He grew up at “The Rock” in Moneyglass, near Toombridge in Co. Antrim. The youngest of six children, Noel was raised in a house that brimmed with love, laughter and good food. His father was a dairy farmer and stonemason, and it was his mother who not only first introduced Noel to the wonderful world of cooking, but also to the love and togetherness it inspires. Noel has helped bring Ireland to the world stage as a food destination, and continues to champion local Irish producers and ingredients as a de facto culinary ambassador.
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The Irish Pantry is a tome of treasured recipes and anecdotal wisdom in the kitchen, much of which would ring true to many an Irish household. The book has been a staple in the Easy Food office since its release, the page corners worn from earmarking. The recipes are ones you return to time and again, with the chapters divided into comprehensive and familiar categories ranging from Jams, Jellies and Spreads to Cereals and Porridges. On every page, the recipes and stories transport you to Noel’s childhood home, where the pantry was a reliable foundation for the kitchen as it brimmed with practical and preserved ingredients that could be whipped up to produce anything from a family dinner on a cold night to treats for lastminute visitors. It was this connection between the bounty of the Irish pantry and its pivotal role in so many of Noel’s most treasured memories of family and friends that inspired him to pursue a life and career focused on food. We sat down with Noel to chat more about his love of Irish food, his role in promoting it to a hungry global audience and how any home cook can make their kitchen the starting point for a lifetime of special memories.
What was your first memory of home cooking? I still remember this so vividly... it was a Saturday morning and I woke up to the smell
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of baking. I walked into the kitchen and saw cooling racks everwhere. Some stacked with soda farls and wheaten farls. Others with soda bread, treacle bread and my mother there patting the back off of it to test if it was done. I travelled into the pantry and there were sponges upside down on the racks, and you’d see the criss cross indentations over the sponges. It was a coffee sponge and she slathered a homemade buttercream that had Camp coffee essence over the top of one of the sponges to sandwich them together. I stuck a finger into the buttercream bowl to get a taste, and I remember her smacking my hand away, saying it was too early for such a rich treat and that I’d get worms! I remember being so in awe of all the treats she had whipped up and just for the occasion of a Saturday. I was about 12 when I made my first cake — I remember it coming out of the oven and being so amazed that you could make something with this mixutre and it would rise and you could eat it. So, I ate all of it... and then I learned a lesson — I don’t think I’ve ever had such a pain in my stomach! The horrors of overindulgence…
How did your upbringing influence your love of cooking? I always remember the basin of milk in the fridge. We’d skim the thick cream off the top and it’d be a dessert in the evening, whipped up to serve alongside a tart or pudding. The garden was a big thing, from berries to currants, and it was very much about taking them in and using them in jams and chutneys. Any families who would come would be laden with gifts and goodies, and go home with gifts and goodies — it was a tradition we called “Lovely In, Lovely Out.” I remember my aunt bringing a tin and saying to my mammy “That’s our tin!” — they were brought back but the filling was always different. It was a great way of life, of giving, but not always thinking that you’ll get anything back.
What inspired you to pursue a career in food? I always wanted to be a good cook. When you have great people around to inspire you, you feel like you can achieve anything; I never felt like I would be a disappointment because my family always supported me. So mostly, I just followed my heart. I always recognise celebrations and how happy they make people — whether it was bringing in the hay as a child on our farm, or being on a vineyard in France when a wine is opened. I saw that food was a central part of each celebration and the good atmosphere. I loved this feeling, and it made me want to be a good cook so that I could contribute too. Deciding to become a chef was a more mature decision later on; I wanted to learn my trade and develop all the right skills in the best places and with the best chefs. Then I realised that I needed to go back to what I learned as a child — the basics. I had learned all of the fancy tricks and acquired such great kowledge, but I knew that food wasn’t about that. It’s about getting the best, most simplistic ingredients and making them shine.
While working in America, what prompted your return to Ireland to continue your work here? It was when I was working with Alice Waters in Chez Panisse in California that I understood how simple food could really be the best food. It was, of course, the same mentality we had growing up, but it was the first time I had seen it in a fine dining capacity. She encouraged me to get in touch with Myrtle Allen here in Ireland. I did, and I remember how she made the most delicious and simple strawberry cream from freezing and blending fresh strawberries and cream. I invited her to my home and during her visit, Myrtle got her trapped her finger in a door; my father bandaged it up for her and she was so gracious about it! Every time I see her, she still asks “How’s your father? He did my finger up so well.” I think it’s these simple things — shared connections and shared food — that bring people together.
How do you incorporate this into the food experience at Lough Erne Resort? Even though Lough Erne Resort is so big, I kind of think of it as my home. Growing up, when we had the family coming we had the best towels put out, the windows were always clean, the bathrooms scrubbed. Even the brass door knocker was polished so you could see your face on it! We would wait outside until
JANUARY 2018
06/12/2017 14:09
guest editor Noel McMeel
Noel sits down with Editor Caroline
they arrived and you’d give them the warm welcome as soon as they reached the house. Everything was so well organised, and this welcoming, relaxed atmosphere was what I want to bring to Lough Erne. The welcome into the Resort, into Fermanagh, is so important. We always say “Welcome, have a wee cup of tea, or a wee bun!” It’s a place of warmth where the people are the essence. You can have the walls, but if you don’t have the right people, then it will fall flat.
What do you think of as "modern Irish food"? Modern Irish food is about taking the best of local produce, cooking it as little as possible, but with great skill and serving it to the guest. Northern Ireland has changed dramatically — artisan produce is surging and the offerings are top-quality. Chefs are taking this produce and using it to tell a story. Where did the duck, the carrots, the chicken come from? This isn't just important on a menu; we instill this knowledge in our wait staff, too. Organic is good, but I think local is best. We want to be encouraging people to do something they enjoy, no matter how small, and do it well. There’s a lady down the road that does a small boxty and we were able to use it in the meal prepared for the G8 Summit, with some Fivemiletown cream cheese, Glenarm smoked Irish salmon, and a beautiful salad with a rapeseed and mustard dressing. The ingredients were like a map
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showing that the producers here are trusted and can create some truly outstanding food.
How does this mirror the food from your childhood ? Oh, it’s funny how similar it is! We’re trying to keep that local flavour in our food — great taste is about freshness. Even the breads — we make soda, treacle and spice bread every day — are served with Abernathy butter, a side sprinkling of sea salt and some rapeseed oil. We don’t use olive oil on the property because I want to give my money to Francine, not François. I want to go back to my roots and pay homage to those people in Ireland that give us some of the greatest produce and share this with our guests.
What was the inspiration for the cookbook? I had such happy memories and wanted to write what was in my heart when it came to food. This had to be the start; I had to tell these iconic stories and bring it all back to how the larder is the centre of a happy kitchen and a happy home. Putting the book together was hard work, but it was such a lovely surprise for the family. When shooting some of the scenes for the book featuring my mother, I had to tell her the photographer was just a friend calling around for tea! My father had passed away and my mother wasn’t well at the time (much better now, thankfully). When
the photographer came over and asked if we could take a photo with me and my mother at the front door — one of my favourite photos of the book — she thought this was a pal of mine who just happened to have a camera with him. There was nothing set up about the shoot!
How did your local community play a role in your love of food? I was involved in Irish dancing when I was young, and it allowed me to tour the world and experience so many different foods and cultures. In fact, a girl I knew through dancing was the first person I knew who was in culinary school. She would be studying these culinary books and, while I might not have realised it at the time, it was an introduction to a path that I might not otherwise have realised was a possibility. We were always trying to raise money for our tours, so we would host dinners and cake sales and it connected us so closely to the local communities. It was a community of hugely talented people, whether they were dancers, musicians, cooks, anything — but everyone played to their strengths and we could all grow together. I think this is what makes Northern Ireland — and Ireland as a whole — so wonderful. We appreciate what we have, rather than focusing on what we don’t have, and we learn from the people around us how to band together to make something really special.
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guest guesteditor editorAdrian Noel McMeel Martin
Autumn-spiced hot cereal mix
Noel slicing up his famous Baileys Fudge Square
s
Makes about 10 cups/900g cereal mix
“I’m not opposed to buying a box of cereal at the supermarket and pouring it into a bowl, but I’m always left wanting. Not because I can truly make dry cereal better than a factory can, but because I haven’t found one featuring almonds, dates and apples. I made one of my own, using a basic box of four-grain cereal that you’d find at any wellstocked grocery. While I was at it, I fine-tuned the spices to make a slightly better blend.” 270g oats 270g heart-healthy 4-grain cereal 2 tbsp wheat germ 150g dried dates, chopped 150g dried apples, chopped 80g prunes, chopped 125g almonds, chopped 180g light brown sugar, loosely packed 2 tbsp ground cinnamon 1 tbsp ground ginger 1 tsp ground cloves 1 tsp salt 1 In a large, airtight container with a lid, combine the oats, 4-grain cereal, wheat germ, dates, apples, prunes, almonds, brown sugar, cinnamon, ginger, cloves, and salt, leaving at least a three-fingers’ width of space at the top. 2 Make sure the lid is secured, then shake, turn, and roll the container to combine. This mix will keep for up to six months in a cool, dark place. Per Serving 218kcals, 5.2g fat (0.4g saturated), 41g carbs, 20.4g sugars, 4.7g protein, 5.2g fibre, 0.154g sodium
Behind the scenes with Caroline (left) and Video Deirdre (right)
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Director
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Ruth Corcoran
“I cooked this for my family. The ingredients are easily sourced and I found the recipe clear and easy to follow. I feel this dish would work just as well as a vegetarian main course option as it does a side dish for a roast dinner, which is what I did. If serving as a side, I’d suggest perhaps halving the ingredients depending on how many people you’re cooking for, as it makes a lot. It turned out really well and was absolutely delicious: a great combination of taste and texture. It’s suitable for any level of expertise in the kitchen – even for inexperienced cooks – as it’s so easy to follow. I’ll definitely be making it again!”
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(Cauli)flower In-season cauliflower is a useful ingredient for healthy eating
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POWER
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what’s in season? cauliflower
Cauliflower piccata
___ JAN
Serves 4
2 heads of cauliflower, leaves removed 6 tbsp olive oil, plus extra for brushing 80g plain flour Salt and black pepper 2 shallots, finely chopped ½ lemon, thinly sliced 120ml vegetable stock 120ml white wine Juice of 1 lemon 2 tbsp capers, drained 50g butter, cubed 3 tbsp fresh parsley, chopped, plus extra to garnish 1 Preheat the oven to 140˚C/120˚C fan/gas mark 1 and place a wire rack over a baking tray. 2 Set each cauliflower on its core and slice into 2cm thick slices. Place the slices on the wire rack, along with any smaller pieces that have fallen off. Brush the cauliflower on all sides with olive oil. 3 In a shallow bowl, combine the flour with a pinch each of salt and pepper. Dredge each cauliflower piece in the flour, tapping off any excess and returning to the wire rack. 4 Heat three tablespoons of the olive oil in a large pan over a medium-high heat. Add as much of the cauliflower as will fit in a single layer and cook for 2-3 minutes on each side, until deep golden brown. Return to the wire rack and sprinkle with salt and pepper. Repeat with the remaining cauliflower, working in batches and adding a tablespoon of oil to the pan after each batch. Reduce the heat slightly if the cauliflower starts browning too quickly. 5 Place the tray of cauliflower in the oven while you make the sauce. 6 Heat a tablespoon of oil in the same pan over a medium heat and cook the shallots for 3-4 minutes until softened. Add the lemon slices, stock and wine and increase the heat to a simmer. Continue to cook for 5-6 minutes until slightly reduced. 7 Add the lemon juice and capers and simmer for one minute longer. Remove from the heat and whisk in the butter. Season generously with black pepper, then stir in the parsley. 8 Divide the cauliflower between serving plates and add the lemon slices. Spoon the sauce over each plate and garnish with a little extra parsley. Per serving: 408kcals, 31.6g fat (9.5g saturated), 24.6g carbs, 3.9g sugar, 5.3g protein, 4.3g fibre, 0.267g sodium
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___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG
In season August – February
___ SEPT ___ OCT ___ NOV ___ DEC
Spicy roasted cauliflower stir-fry Serves 4
1 head of cauliflower, cut into florets 4 tbsp vegetable oil Salt and black pepper 1 small red onion, finely sliced 1 x 3cm piece of fresh ginger, peeled and sliced 5 garlic cloves, sliced 2 spring onions, chopped ½ tbsp sriracha hot sauce 1 tbsp toasted sesame oil 1½ tbsp soy sauce Pinch of sugar To serve: Rice or noodles 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8.
2 Spread the cauliflower out on a large baking tray in a single layer. Drizzle with two tablespoons of the vegetable oil and toss to coat. Season with salt and pepper and roast for 25-30 minutes until crisp and golden, tossing halfway through. 3 Heat the remaining vegetable oil in a wok or a large pan over a medium-high heat. Add the onion and cook for 3-4 minutes. Add the ginger and garlic and cook for another two minutes, stirring constantly. 4 Increase the heat to high, and add the cauliflower and spring onions. Cook for 30 seconds, then add the sriracha, sesame oil, soy sauce and sugar. Toss everything together and stir-fry for about one minute, then serve over rice or noodles. Per serving: 215kcals, 17.1g fat (3.2g saturated), 10.4g carbs, 3.4g sugar, 3.4g protein, 2.7g fibre, 1.289g sodium
x
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Handy recipes GARLICKY CAULIFLOWER MASH Serves 4 Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Chop 1 medium head of cauliflower into large florettes. Place in the centre of a large piece of tin foil with 6 peeled garlic cloves. Season with salt and black pepper and wrap up tightly in the foil. Bake for 45-50 minutes or until tender. Transfer the cauliflower and garlic into a bowl and mash until smooth. Add 80ml each of extra-virgin olive oil and cream and stir well to combine. Stir in 40g grated Parmesan, if desired, and season to taste.
CAULIFLOWER FRITTERS
Cheesy cauliflower garlic "bread’ Serves 8
For the “bread”: 1 large head of cauliflower, chopped into florets 4 eggs 250g Mozzarella, grated 3 tsp dried oregano 5 garlic cloves, crushed Salt and black pepper For the topping: 100g Mozzarella 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line two large baking trays with parchment paper. 2 Place the florets into a food processor and pulse until the cauliflower resembles rice. 3 Place the cauliflower in a microwavable container and cover with a lid. Microwave for 10 minutes. Remove the lid and allow the
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MAKE IT YOURS: Add tomato sauce and your favourite pizza toppings to turn this into delicious gluten-free pizza! cauliflower to cool until there’s no more steam rising from it. 4 Transfer to a large bowl and mix in the eggs, Mozzarella, oregano, garlic and some salt and pepper. 5 Divide the mixture in two and place each half onto one of the prepared baking trays. Shape each one into a rough rectangular shape and pat down firmly. 6 Bake for about 25 minutes or until golden. Sprinkle with the extra Mozzarella and return to the oven for five minutes or until the cheese has melted. Slice and serve.
Makes about 10 Chop 1 medium head of cauliflower into florets and cook in a pan of simmering water for five minutes. Drain well. Place the warm cauliflower into a food processor and quickly blitz into small pieces. Transfer to a bowl and add 2 crushed garlic cloves, ½ tsp chilli powder, 1½ tsp salt and 2 tbsp chopped fresh coriander. Beat 2 eggs in a jug and add to the cauliflower mixture along with 40g plain flour and 4 tbsp each of polenta and Parmesan. Heat 2 tbsp vegetable or coconut oil in a pan over a medium-high heat. Add tablespoons of the batter to the pan and cook for 2-3 minutes per side or until golden brown, working in batches to avoid crowding the pan and adding more oil if necessary. Keep warm while you cook the remaining batches.
MAKE IT YOURS: To make these fritters dairy-free or vegan, swap the Parmesan for nutritional yeast. To make them coeliac-friendly, use gluten-free plain flour and gluten-free chilli powder.
Per serving: 63kcals, 3.8g fat (1.6g saturated), 2.1g carbs, 0.5g sugar, 5.6g protein, 0.5g fibre, 0.086g sodium
JANUARY 2018
06/12/2017 11:38
Gluten Freedom...… Experience this great range of delicious gluten-free foods from Juvela.
…...with Ireland’s favourite range of gluten-free foods
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25/04/2017 11:39 17:06 06/12/2017
TOP IT OFF Brighten up your January with a tasty tray of nachos
Chilli beef and cheese nachos Serves 4-6 Heat 1 tbsp olive oil in a large pan over a medium-high heat. Add 100g chopped chorizo and cook for 4-5 minutes until it releases its oils. Use a slotted spoon to transfer to a plate. Add ½ a chopped onion, 2 crushed garlic cloves and 300g beef mince and cook for 6-7 minutes until no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any fat if necessary. Return the pan to the heat and stir in 1 x 400g tin of kidney beans, 1 tsp chilli powder, ½ tsp ground cumin and some salt and pepper. Remove the pan from the heat and set aside. In a small bowl, stir together 1½ tsp cornflour and 60g evaporated milk. Pour 110g evaporated milk into a small saucepan and bring to a simmer over a medium heat. Stir in the cornflour mixture, 100g grated Cheddar and 1 finely chopped green chilli. Stir for two minutes until melted and smooth. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread 1 x 180g bag of tortilla chips on a large rimmed baking tray. Layer over the beef and chorizo mixture and sprinkle with a handful of grated Mozzarella. Bake in the top half of the oven for 5-6 minutes until the cheese is melted. Drizzle with
Loaded veggie nachos
Seafood nachos
Serves 4-6 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Chop 3 ripe tomatoes and 5 spring onions and place in a bowl. Deseed and chop 1 red pepper, 1 yellow pepper and 1 red chilli and add to the same bowl. Pick the leaves from a bunch of coriander, then chop the stalks and add to the bowl. Squeeze over the juice of 1 lime, drizzle with 1 tbsp olive or avocado oil and season with some salt and black pepper. Toss to coat. Heat 1 tbsp olive oil in a heavy pan over a medium heat. Stir in 2 crushed garlic cloves and cook for two minutes. Add 1 x 400g rinsed and drained tin of black beans with ½ tsp cumin, ½ tsp chilli powder and some salt and pepper. Heat through for 5-6 minutes, then smash the beans with a potato masher, leaving them slightly chunky. Spread 1 x 180g bag of tortilla chips out on a large rimmed baking tray. Spread over the beans and top with 200g grated Cheddar. Bake in the top half of the oven for 5-6 minutes until the cheese is melted. Scatter over the tomato mixture and top with 1 ripe sliced avocado and the coriander leaves.
Serves 4-6 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Roughly chop 250g cooked, peeled king prawns into 1cm chunks. In a bowl, combine the prawns with 200g cooked crabmeat (fresh or tinned),120g sour cream, 1 finely chopped green chilli, 1 tsp chilli powder, ½ tsp ground cumin and a pinch of salt. Spread 1 x 180g bag of tortilla chips on a large rimmed baking tray. Spread the seafood mixture evenly over the tortilla chips and top with 50g grated mature white Cheddar. Bake in the top half of the oven for 6-8 minutes until the cheese is melted and top with shredded Little Gem lettuce, chopped spring onions and chopped ripe tomatoes.
the cheese sauce and top with chopped spring onions and fresh coriander.
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JANUARY 2018
06/12/2017 11:43
larder luck nachos
Chilli beef and cheese nachos Loaded veggie nachos
Seafood nachos
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06/12/2017 11:43
Barbecue pulled pork nachos
Buffalo chicken nachos
Serves 4-6 Using a sharp knife, score the skin of a 1.4kg pork shoulder. In a small bowl, combine 1 tbsp smoked paprika, 1 tbsp ground cumin, 2 tsp chilli powder, some salt and black pepper and 1 tbsp olive oil. Rub all over the pork. Place 1 sliced onion and 3 sliced garlic cloves in the
Serves 4-6 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread 1 x 180g bag of tortilla chips on a large rimmed baking tray. In a saucepan, combine 350ml Buffalo wing sauce with 100ml water. Place over a medium-high heat and bring to a simmer. Add 500g shredded cooked chicken and
base of a slow cooker and place the pork on top. Pour in 50ml apple juice, 250ml chicken stock and 2 tbsp of the liquid from a jar of pickled jalapeños. Cover and cook on low for eight hours or on high for four until the meat is falling apart. Transfer the pork to a chopping board and use two forks to shred the meat. Discard the skin and as much fat as desired. Place the pork in a bowl. Pour over some of the juices from the slow cooker and toss to coat. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Spread 1 x 180g bag of tortilla chips on a large rimmed baking tray. Layer over as much of the pulled pork as you like, reserving the remainder for another meal. Add some thinly sliced red onion, a generous handful of grated Mozzarella and some pickled jalapeños. Drizzle over some barbecue sauce and bake in the top half of the oven for 5-6 minutes until the cheese is melted. Top with shredded Little Gem lettuce and/or chopped tomato, if desired.
cook for 4-5 minutes until completely heated through. Remove the chicken using a slotted spoon, reserving the sauce, and spread evenly over the tortilla chips. Top with 200g grated Cheddar. Bake in the top half of the oven for 5-6 minutes until the cheese is melted. Scatter over 120g crumbled blue cheese and 2 chopped celery stalks or 2 chopped spring onions. Drizzle over the reserved sauce and serve.
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JANUARY 2018
06/12/2017 11:44
larder luck nachos
Barbecue pulled pork nachos
Buffalo chicken nachos
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06/12/2017 11:44
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JANUARY 2018
06/12/2017 11:46
larder luck eggs
Crack ME UP See just how versatile eggs can be in these simple recipes
All round egg-cellence
, quick Eggs are cheap, readily available atile — and to prepare and incredibly vers s are a they’re good for you too! Egg meaning ein, prot of rce sou ‘complete’ amino acids. al enti ess nine all they contain y omega-3 Combined with heart-health and minerals, s min vita of oils and a range package of ect perf a egg this makes each . nutritional benefits
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Easy Food 49
06/12/2017 11:46
BOWLS TO FEED
your soul WINTER WARMERS FROM THE SWEET SPOT WHERE HEALTHY MEALS AND COMFORT FOOD COLLIDE
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JANUARY 2018
06/12/2017 11:54
what’s for dinner? healthy comfort food
CHICKEN, MUSHROOM AND WILD RICE SOUP Serves 8-10 Knob of butter 200g chestnut mushrooms, sliced 900g chicken thighs Salt and black pepper 2 tbsp olive oil 1 large onion, finely chopped 3 carrots, peeled and finely chopped 2 celery stalks, finely chopped 2 bay leaves 1½ tbsp fresh thyme leaves 4 garlic cloves, crushed 250g wild rice, or a blend of wild rice and basmati 2.8l chicken stock 4 tbsp fresh parsley, chopped
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1 Heat the butter in a large pot over a medium-high heat. Add the mushrooms and cook for 4-5 minutes until browned, stirring occasionally. Use a slotted spoon to transfer to a bowl and set aside. 2 Pat the chicken thighs dry with kitchen paper and season with salt and pepper. Heat the oil in the same pot over a medium-high heat. In a single layer (working in batches if necessary), sear the chicken thighs for 3-4 minutes per side until dark golden brown. 3 Remove the chicken from the pan and discard the skins. Pour off all but two tablespoons of fat from the pan and return to a medium heat. 4 Cook the onion in the chicken fat for 3-4 minutes until soft. 5 Add the carrots, celery, bay leaves and thyme and cook for another 2-3 minutes,
then add the garlic and cook for one minute longer. Season with salt and black pepper. Add the rice and stir for 1-2 minutes. 6 Turn the heat to high and add the stock, using a wooden spoon to scrape any sticky bits from the bottom of the pot. Reduce the heat to medium-low and cover with a lid. Simmer for 25-30 minutes until the chicken is completely cooked throughout and the rice is tender. 7 Use a slotted spoon to transfer the chicken thighs to a plate. Remove the bones, then shred the meat and return to the pot. 8 Stir in the parsley and season to taste.
Per Serving 323kcals, 11.1g fat (2.8g saturated), 24.7g carbs, 3.1g sugars, 31.5g protein, 3.3g fibre, 1.004g sodium
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06/12/2017 11:55
Cover
Cook the
HEALTHY CHICKEN TIKKA MASALA Serves 4-6 For the tikka masala spice mix: 1 tbsp turmeric 2 tsp garam masala 2 tsp cumin 2 tsp coriander ½ tsp cayenne pepper ¼ tsp cinnamon 200g Greek yoghurt For the marinade: 4 chicken fillets, chopped ½ tsp salt 4 garlic cloves, crushed 1 tbsp ginger, grated 1 tbsp lemon juice For the curry: 2 tbsp butter 1 onion, diced 2 x 400g tins of tomatoes 250ml chicken stock 1 red pepper, deseeded and sliced 200g green beans, trimmed Salt and black pepper 60ml cream To serve: Basmati rice, cooked Fresh coriander, chopped 1 In a bowl, mix all of the tikka masala spices together. Add the Greek yoghurt and stir to combine. 2 In a large sealable bag, combine the chicken pieces with the salt, garlic, ginger, lemon juice and half of the tikka yoghurt mixture. Allow to marinate for at least 30 minutes. 3 Meanwhile, melt the butter in a large pan over a medium heat. Add the onion and the remaining tikka mix and cook for 3-4 minutes. 4 Add the tomatoes and stock. Bring to a boil, then simmer for 10 minutes. Use a stick blender to whizz until smooth. 5 Add the chicken to the sauce. Cover and allow to simmer over a medium-low heat for 15-20 minutes or until the chicken is completely cooked through. 6 Add the red pepper and green beans and season to taste. Simmer for another five minutes. 7 Stir in the cream and heat through for two minutes. Serve the curry in bowls with basmati rice and some fresh coriander. Per Serving 221kcals, 10g fat (5.5g saturated), 12.2g carbs, 3g sugars, 19.5g protein, 12.2g fibre, 0.402g sodium
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OCTOBER JANUARY 2018 2017
what’s for dinner? healthy comfort food
i-like Gnudi are gnocch th wi de dumplings ma d tea ins se ee ch Ricotta of potato.
RICOTTA GNUDI WITH TOMATO BASIL SAUCE Serves 2 For the tomato sauce: 2 tbsp olive oil ½ a small onion, chopped 3 garlic cloves, peeled 1 tsp dried oregano 2 x 400g tins of plum tomatoes Salt and black pepper 2 tbsp fresh basil leaves, chopped, plus extra to serve For the gnudi: 250g Ricotta, drained of any excess liquid ¼ of a whole nutmeg, grated 60g Parmesan, grated, plus extra to serve 5 tbsp fresh breadcrumbs Plain flour, for rolling
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To serve: Mixed leaves (optional) Crusty bread (optional) 1 For the sauce, heat the oil in a saucepan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and oregano and cook for another two minutes. 2 Add the tomatoes and season to taste. Cook for 12-15 minutes until slightly reduced. 3 Use a stick blender to whizz the sauce until smooth. Stir in the basil and allow to simmer gently over a low heat while you make the gnudi. 4 In a large bowl, combine the Ricotta, nutmeg, Parmesan, breadcrumbs and some salt and pepper. Mix well with a wooden spoon. 5 Flour your hands, pour some flour into a shallow bowl and lightly dust a baking tray with flour. Take heaped teaspoons of the gnudi
mixture and roll into rough balls. Roll in the bowl of flour to coat, then place on the floured baking tray. Place the tray in the fridge for 30 minutes. 6 Bring a pan of salted water to the boil. Add the gnudi and cook for about three minutes or until they float to the top of the water. Remove from the pan with a slotted spoon and carefully place in a colander to drain and steam dry. 7 Divide the gnudi between two serving bowls and pour over the tomato sauce. 8 Top with a little more fresh basil and some grated Parmesan. Serve with mixed leaves and some crusty bread, if desired. Per Serving 499kcals, 31.5g fat (12.7g saturated), 27.5g carbs, 5.4g sugars, 28.8g protein, 2.7g fibre, 0.910g sodium
Easy Food 73
06/12/2017 11:57
New year,
new men-u These inspiring recipes make adventurous cooking an achievable New Year's resolution
es from Recipes and imag to Culinary ide Gu A Fearless Food: Courage By Lynda Booth S Publishing Published by DC 26 9/£ 9.9 €2
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JANUARY 2018
06/12/2017 12:00
what’s for dinner adventurous meals
Tomato sauce, aubergine and melting Mozzarella rigatoni Serves 4-6 2 aubergines, cut into 2cm chunks 3 tbsp olive oil Salt For the tomato sauce: 3 tbsp olive oil 2-3 garlic cloves, thinly sliced lengthways 1 x 750ml jar of tomato passata (or 2 x 400g tins of tomatoes, puréed and sieved) 1 tsp sugar ½ tsp chilli flakes 1 tsp fresh oregano (or ½ tsp dried) 125g fresh Mozzarella packed in brine, drained 6-8 basil leaves, plus extra for garnish 400g rigatoni (or penne) Parmesan, freshly grated 125g buffalo Mozzarella (optional) 1 Preheat the oven to 220˚C/200˚C fan/gas mark 4. 2 Toss the aubergine chunks with olive oil, season with salt and place on a roasting tray. Roast in the oven until completely tender and lightly browned, about 15-20 minutes. 3 Heat the oil in a frying pan and add the sliced garlic. Cook the garlic for 10-20 seconds until it is just beginning to catch colour at the edges and then add the passata or puréed tomatoes. Mix in the sugar, chilli flakes and oregano and season with salt. Simmer until the tomatoes have reduced to a thickish sauce, about 15 minutes. Chop the fresh Mozzarella into rough pieces. Stir into the sauce until it melts and add the basil. 4 Meanwhile, bring a large pot of water to the boil with about four litres water and 1½ tablespoons of salt. Cook the rigatoni until al dente and then drain, keeping back a little of the pasta water. Place the pasta back in the pot and mix in the tomato sauce, a generous splash of pasta water, one or two fistfuls of grated Parmesan and the aubergine. Transfer to a warmed serving dish and sprinkle with Parmesan. Break the buffalo Mozzarella into chunks (if using) and scatter over the top. Garnish with some torn basil leaves. Per Serving 463kcals, 17.8g fat (3.5g saturated), 65.2g carbs, 11.1g sugars, 14.7g protein, 9.5g fibre, 0.084g sodium
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Easy Food 77
06/12/2017 12:01
RING IT IN Celebrate New Year’s Eve with these delicious recipes, suitable for a sit-down dinner or a buffet
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JANUARY 2018
06/12/2017 12:06
cooking for fun New Year’s Eve
Garlic and herb olive oil dip Serves 8 5 garlic cloves, crushed 4 tbsp capers, drained and finely chopped 1 tsp dried oregano 1½ tbsp fresh rosemary leaves 1½ tbsp fresh thyme leaves 6 tbsp Parmesan, grated Black pepper Pinch of dried chilli flakes (optional) 240ml extra-virgin olive oil, plus extra as needed To serve: Crusty bread, torn 1 In a mini chopper, combine the garlic, capers, oregano, rosemary, thyme and Parmesan. Season with black pepper and add two tablespoons of the olive oil. Whizz until chopped and well combined. 2 Transfer to a serving bowl, placing in a mound in the centre. Drizzle over the remaining olive oil. 3 Serve with torn baguette or another bread of your choice. As the olive oil in the bowl runs low, you can top up the dip with more. Per Serving 276kcals, 30g fat (5g saturated), 3.7g carbs, 0.1g sugars, 1.9g protein, 1.9g fibre, 0.194g sodium
2 Stir the breadcrumbs, thyme and parsley into the onion mixture. Season with salt and pepper, mixing to combine. Set aside to cool completely. Preheat the oven to 200˚C/180˚C fan/gas mark 6. 3 Place the pork skin-side up on a board and use the tip of a sharp knife to score the skin lightly at 5cm intervals, being careful not to cut into the meat. Turn the pork over and run a sharp knife between the loin and the streaky part to separate them, opening the meat out. Cut under the loin part for another 3cm or so, releasing it from the fat on the bottom. 4 Press the cooled stuffing into a large sausage shape and insert it into the opened-up area of the pork joint, pressing it in snugly. Close the opening and roll up the joint, tying with kitchen twine to secure. 5 Place the pork on a rack in a large roasting tin. Pat the skin dry with kitchen paper. Rub the olive oil into the skin and season generously. Cover with tin foil and roast for 20 minutes.
6 Reduce the heat to 180˚C/160˚C fan/gas mark 4 and roast the joint for another 15 minutes. 7 Remove the foil and cook for one hour and 15 minutes longer or until the pork is completely cooked throughout and the crackling is golden. 8 Transfer the pork to a plate, tent loosely with foil and allow to rest for 20 minutes. Remove the rack from the roasting tin. 9 Toss the apple slices in the cooking juices and fat left in the roasting tin and return the tin to the oven. Roast the apples for 15-20 minutes until tender, tossing once halfway through. 10 Cut the string off the rested pork and carve into thick slices. Arrange on a serving platter with the roasted apples. Per Serving 568kcals, 21g fat (9.6g saturated), 31.2g carbs, 13.6g sugars, 62.1g protein, 4.1g fibre, 0.340g sodium
g this includin If you’re e sure k a m et, on a buff baguettes e to provid ad so that re b d e c li or s ble an assem e. people c y lik e th if s he sandwic
Roast pork with thyme and onion stuffing and roasted apples Serves 8 For the stuffing: 100g butter 1 large onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 150g breadcrumbs 1 tbsp thyme leaves 2 tsp fresh parsley, chopped Salt and black pepper For the pork: 1.8kg boneless pork loin, skin scored at 5cm intervals 1 tbsp olive oil 4 red apples, peeled, cored and sliced 1 Melt the butter in a large saucepan over a medium heat. Gently cook the onion and garlic for 3-4 minutes until softened but not browned, stirring occasionally. Remove from the heat.
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06/12/2017 12:06
Fake it ’TIL YOU BAKE IT Make the most of natural sweeteners and wholegrains in these delicious bakes
92 Easy Food
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JANUARY 2018
06/12/2017 15:28
cooking for fun healthier baking
Healthier chocolate chip cookies Makes 12 160g oats 120g wholemeal flour ½ tsp bicarbonate of soda ¼ tsp salt 60g butter, at room temperature 60ml vegetable oil 60g caster sugar 60g brown sugar 1 egg
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1 tsp vanilla extract 250g dark chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. 2 Add the oats to a food processor and blitz until finely ground. Add to a medium bowl with the flour, bicarbonate of soda and salt. 3 Beat the butter, oil and sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla and beat again. 4 Gradually beat in the dry ingredients on a low speed until just combined. Stir in the chocolate chips.
5 Drop the dough by heaped teaspoonfuls, spaced well apart, onto two baking trays. 6 Bake the trays for 11-15 minutes, rotating the trays halfway through, until the cookies are golden brown and firm around the edges. 7 Leave to cool for a few minutes on the baking trays, then transfer to wire racks to cool completely. Per Serving 299kcals, 15.7g fat (7.2g saturated), 39g carbs, 21.2g sugars, 4.9g protein, 4.9g fibre, 0.139g sodium
Easy Food 93
06/12/2017 15:29
SNACK
happy These good-for-you nibbles make no compromise on flavour
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JANUARY 2018
06/12/2017 14:49
make it healthy! snacks
Nut and date energy balls Makes about 12 110g pitted dates 100g cashews Pinch of sea salt 2 tbsp dark chocolate chips For serving: Desiccated coconut (optional) 1 Place the dates in a bowl, cover with warm water and allow to soak for 5-6 minutes. Drain well. 
 2 Combine the dates with the remaining ingredients in a food processor. Whizz until a soft dough forms, adding a splash of water (if needed) to combine. 3 Form the dough into bite-sized balls (or bars). Roll in coconut, if desired. Store in the fridge or freezer. Per ball: 80kcals, 4.2g fat (1g saturated), 10.4g carbs, 6.9g sugars, 1.6g protein, 1g fibre, 0.021g sodium
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Banana, walnut, sultana and orange cake Serves 12-14 4 bananas, mashed 100g unsalted butter, melted 1½ tbsp milk 3 eggs 2 tsp vanilla 210g self-raising flour 3 tsp cinnamon 2 tsp baking powder 50g sultanas 50g walnuts
To make the icing: 6 tbsp maple syrup 40g walnuts
pipe some swirls on the top.
1 Preheat the oven to 180˚C/160˚C fan/gas
use to decorate the top of the cake.
mark 4. Line two 15cm round baking tins with parchment paper.
3 Fold in the flour, cinnamon and baking powder. Mix in the sultanas and walnuts. 4 Divide the batter between the tins and bake for 50-60 minutes. Insert a skewer into the
Per Serving 295cals, 19.2g (10.5g saturated), 25.9g carbs, 8.6g sugars, 6.4g protein, 1.8g fibre, 0.144g sodium
SUGAR SUBSTITUTIONS For 1 cup of sugar Honey
finger into the top of the sponge — if it bounces
oven temp by 25 degrees Maple Syrup
maple syrup and orange zest.
½ to ¾ cup; reduce liquid by 3 tbsp and reduce
back, it's done. Leave to cool slightly in the tins. 5 For the icing, mix together the cream cheese,
½ to ¾ cup; reduce liquid by 2-4 tbsp and reduce
sponge to check if it is baked; the banana can
with the icing. To decorate, use a star nozzle to
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over the walnuts until coated. Leave to set, then
milk, eggs and vanilla until smooth.
6 Slice the sponges in half and layer the cake
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syrup in a small pot until thickened, then spoon
2 In a bowl, whisk the mashed bananas, butter,
make it seem like its fully cooked. Push your To make the icing: 400g cream cheese, at room temperature 4 tbsp maple syrup Zest of 1 orange
7 To make the candied walnuts, boil the maple
oven temp by 25 degrees Stevia
2 tsp (powdered)
Coconut sugar
1 cup
Fruit purée
1 cup
Easy Food 125
06/12/2017 13:54
KITCHEN know-how
Dishwasher DO'S AND DON’TS
Scrape and rinse your dishes before putting them in the dishwasher — it will reduce the amount of food particles stuck to your dishes after a cycle. Use the correct cycle — it’s very tempting to save time and money and run your dishwasher on the quick cycle but, for best cleaning results, choose the longer wash for a very full load or for particularly dirty dishes.
Keep your dishwasher in check — follow the simple guide on p.127 to keep your dishwasher spick and span and in good working order.
Use dishwasher salt and keep it topped up. Dishwasher salt helps to soften your water and reduce limescale build-up, which is particularly important if you live in a hard water area.
Don't overcrowd your dishwasher — chances are, things won’t be fully clean and you’ll end up washing them again by hand.
Check that your plastic items are dishwasher safe. If they are safe, make sure to place them in the top of the dishwasher away from the heating element. Wash your pots and pans in the dishwasher. Stainless steel is perfectly fine in the dishwasher, but aluminium items may discolour so, if you’d like to avoid this, wash them by hand.
Run the hot water before turning on the dishwasher — it will mean that the water is hot from the first cycle.
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Don't use regular salt instead of dishwasher salt — it’s not the same thing and may contain additives that will increase water hardness. If it’s very fine, it may also clog your machine. Don't wash crystal glassware in the dishwasher unless it carries a specific dishwasher-safe label. Don't wash antique crockery, or crockery with over-glaze decoration in the dishwasher. Don't mix steel and silver cutlery in the dishwasher together. The dishwashing detergent causes a reaction between the two, leaving specks on each. Don't wash cast iron, bone or wooden handled items in the dishwasher.
JANUARY 2018
06/12/2017 13:55