RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 128
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MARCO PIERRE
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• PERFECT POTATOES • BUTCHER ADVICE • IRISH DAIRY STAPLES • INDULGENT TREATS • SIMPLE WEEKNIGHT MEALS • MOTHER'S DAY BRUNCH • EVERYDAY HEALTHY COOKING •
CELEBRATING
Our special guest ed WHITE itor talks home cooking and shares inspiring recipes
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EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Irish cheese dip with porter caramelised onions, p.50 Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: White chocolate peanut butter fudge, p.63 Contributors Michael Fleming, Aoife Howard and Louise Cunnane. DESIGN Yume Sato, Rory Maguire and Sarah Hamill. 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: Firecracker chicken goujons, p.79 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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Equip yourself with the best tools in your kitchen: sharp knives; heavy-based pots, pans and roasting tins (trust me, you can live without non-stick cookware); and a large, heavy chopping board — the bigger, the better. I would also recommend always cooking with natural gas fuel, as we do in restaurant kitchens. I know that cooking is an ongoing process of discovery — there are always new flavours to unearth and dishes to admire — but the techniques will forever be the cornerstone. I’m reminded of this every time I try something exceptional as a judge on TV3’s The Restaurant, sponsored by Gas Networks Ireland; I’ve even chosen some of my favourite creations from the show to share, from p.18. While you might not have access to the professional kitchens the contestants used, we’ve put together some tips so you can achieve the same results at home. You have the tools and the information (plenty of recipes in your hands right here) to make your cooking the best it can be. Don’t be afraid to push yourself and see what you can accomplish in the kitchen.
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, 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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This, of course, takes confidence. Anyone can cook, but having confidence in the kitchen will make the difference between following a recipe and making it your own. You’ll start having fun in the kitchen and be inspired to learn and explore more when it comes to cooking. Besides, the goal of preparing a delicious meal is to share it with good friends and family, and these are the people who will be impressed simply by you feeding them well.
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hite Good food, like life, is all about the basics. I prefer simple cooking, done well, to modern fads: I would much rather sit down to a perfectly-cooked, hot dinner of meat and potatoes than a three-hour, 22-course showcase of trendy dishes. I truly believe that the best cooking stems from a foundation of mastering the basic techniques, whether that’s making a creamy béchamel sauce, trussing a chicken or preparing perfect mashed potatoes. Each of our Irish restaurant chefs in MPW Dawson Street and MPW Donnybrook are trained with this ethos.
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I put in my time in some of London’s most celebrated restaurants, training with chefs who guided me along the early years of my culinary journey. I decided to retire from professional cheffing at the age of 38 and get back to the basics of what good food means to me: simple, delicious cooking to be shared with the people who matter most.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Lamb chops with rosemary sweet potatoes, p.99 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Stuffed twice-baked potatoes, p.35
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WHAT’S IN SEASON? 38 FROM THE BUTCHER’S BLOCK
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LARDER LUCK 42 AN APPLE A DAY
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47 DAIRY DREAMS
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101 EASY JUNIORS
Inventive ways to cook with crisps, relish and black pudding
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Marco Pierre White shares his favourite recipes and tips from the lastest season of The Restaurant
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
126 HOW TO BAKE TRADITIONAL BREADS Our handy guide to baking your own brown and soda breads
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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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BEHIND THE SCENES WITH MARCO Champion of honest cooking, Marco Pierre White shares his favourite recipes and tips from the latest season of The Restaurant
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guest editor Marco Pierre White
When
meeting Marco Pierre White, you’re first struck by the idea that this is a culinary titan. He knows food; he’s eaten — and certainly cooked — the best of it. Coming from a magazine that advocates making the most of what’s in your cupboard and getting simple, fun meals together in a snap, we wondered, how would White connect to the Irish home cook? White was busy filming the latest season of TV3’s The Restaurant, sponsored by Gas Networks Ireland, at his Donnybrook restaurant, Marco Pierre White Courtyard Bar & Grill, when we met him. He stood in the courtyard looming tall with his scarf wrapped to shield him from the January cold, dutifully attending to the rounds of conversations, photographs and production requirements. As we approached White, conscious not to delay an already tight schedule, he spotted the copy of Easy Food we had in tow and immediately greeted us with “Ah! This is your magazine, yes? Fantastic — let’s have another look there.” Cue Marco Pierre White playfully directing an impromptu photo shoot with the magazine shielding our faces from the camera. Any nerves we might have held blew breezily right out of that courtyard. He went on to discuss what he wanted to achieve with his editor’s letter and flipped through the magazine, pointing out recipes he liked or would change. He spotted a lemon soufflé in the January issue that — to White’s exacting standards — hadn’t risen as high as might be expected: “Looks tasty, but it’s the Titanic of soufflés…it sank.” A small smirk and a knowing peek over his glasses, and we were in stitches. White may be a culinary
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"Ah! This is your magazine, yes? Fantastic — let’s have another look there." titan, but he’s also the kind of guy you would be happy to invite over for a midweek meal. Marco Pierre White is, at his core, a home cook. Like many of us, he develeped a connection with food as a child and nurtured his passion as he progressed to become one of the most celebrated chefs throughout his career. However, despite
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years in high-pressure nt staura restaurant kitchens and The Re TV3 n airs o t demanding clientele, days a ednes W he has remained m p 9 devoted to simple food, done well. Forget multiple courses of small plates with finicky food — give White a giant joint
of roasted meat and all the trimmings and he’s a happy man. He believes that the best food is simple and generous, from a perfectly roasted chicken to a classic apple tart. He’s sharing his favourite recipes here from the latest season of The Restaurant, where he blind-tasted dishes prepared by Irish celebrities. As shown here, it’s not about fussy dishes or overly-ambitious creations — for White, the best food relies on timeles techniques done well to bring out the best in high-quality ingredients. Exactly the kind of ethos we champion at Easy Food.
Read on for Marco's favourite recipes from The Restaurant, plus his tops for achieving restaurantquality results at home Easy Food 19
22/02/2018 10:04
Nuala Carey
Kellys black pudding and pig cheek with vanilla bean apple puree Serves 6
For the pig cheeks: 100ml vegetable oil 1 tbsp root ginger, freshly grated 1 tsp red chilli flakes 4 fresh thyme sprigs, leaves stripped 1 fresh rosemary sprig, leaves stripped 1 garlic clove, crushed 6 pig cheeks, well trimmed 1 onion, chopped 1 carrot, chopped 2 celery sticks, chopped 4 bay leaves 500ml white wine 1l chicken stock 200ml veal stock 40ml sherry vinegar
carrot, celery, bay leaves, wine and stock. Braise in the oven for 2½ hours or until tender to the touch. 3 Strain the pig cheeks and set aside discarding the vegetables, then reduce the remaining liquid until sticky and add in the sherry vinegar. Season to taste, then add the pig cheeks and leave to soak in the sauce. Warm gently through when needed. 4 For the apple purée, put the apples, vanilla seeds and Cognac into a pan and sweat without colour until soft, then blend into a smooth purée. 5 For the black pudding, heat a non-stick frying pan with a little oil and pan fry the pudding on both sides until crisp on the outside but moist inside. 6 To serve, place one slice of black pudding on the plate and top with a pig cheek followed by a little sauce, some Granny Smith apple julienne and a spoonful of the vanilla bean apple purée.
Per Serving 494kcals, 23.3g fat (6g saturated), 39.1g carbs (14.7g sugars), 16.8g protein, 4,8g fibre, 0.756g sodium
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While you may not have a restaurant kitchen at your disposal, one simple way you can achieve the same results as chefs is to cook with natural gas. It offers better temperature control, faster cooking times and more versatility than electric appliances. Searing the pig cheeks over a smoking hot heat is easily achieved with the high temperatures reached from a gas hob.
For the black pudding: Vegetable oil, for cooking 6 slices Kelly’s of Newport Black Pudding For the apple purée: 2 apples, peeled, cored and diced 2 vanilla pods, split in half and beans scraped out 4 tbsp cognac To serve: 1 Granny Smith apple, cored and cut into julienne 1 For the pig cheeks, blend the oil, ginger, chilli, herbs and garlic together and rub into the pig cheeks. Cover with cling film and leave to marinate in the fridge for at least seven hours and ideally 24 hours. 2 When ready to cook, preheat the oven to 160˚C/140˚C fan/gas mark 3. Get a large nonstick frying pan smoking hot. Drain the pig cheeks of excess marinade and season with sea salt, then pan fry until golden all over. Add to a casserole dish and add in the onion,
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guest editor Marco Pierre White
Paul Harrington
Seared scallops with tarragon butter Serves 4
50g unsalted butter, chilled 12 prepared large fresh scallops 2 tsp fresh tarragon, chopped Rock salt, for serving Fresh micro tarragon herb, to garnish (optional) 1 Rub the base of a non-stick frying pan well with the block of butter, and cut the remainder into small pieces. 2 Set the pan over a high heat and as soon as the butter starts to smoke, add the scallops and sear for two minutes on each side, seasoning with a little salt and pepper as they cook. Transfer the scallops to warmed scallop shells, each one sat on a little pile of rock salt to keep the shells steady. 3 Remove the pan from the heat and whisk in the butter a few pieces at a time, then add the tarragon and season with a little salt and pepper. Spoon over the scallops and garnish with micro tarragon, if liked. Per Serving 170kcals, 10.8g fat (6.5g saturated), 2.3g carbs (0g sugars), 15.3g protein, 0g fibre, 0.256g sodium
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Ciara Kelly
Monkfish tail with seafood bisque Serves 4
For the bisque: 50g unsalted butter, chilled and diced 1 small onion, diced 1 carrot, diced 1 celery stick, diced ½ a small fennel bulb, diced (fronds reserved for garnish) 350g cooked lobster or Dublin Bay prawns shells, roughly chopped 1 fresh bouquet garni 4 ripe tomatoes, quartered 4 tbsp cognac 2 tsp tomato purée 150ml dry white wine 300ml fish stock For the celeriac: 1 small celeriac, peeled and cut into 2cm cubes 2 tbsp olive oil For the monkfish: 4 x 225g monkfish tails on the bone, well trimmed 40g butter, chilled and diced
through a fine sieve into a clean pan and simmer until reduced to a sauce consistency. Whisk in the rest of the butter before using. 3 Preheat the oven to 220˚C/200˚C fan/gas mark 7. For the celeriac, toss the celeriac cubes in the oil and season with salt and pepper, then roast for 20-25 minutes until cooked through and golden. 4 Heat a frying pan over a medium to high heat. Season the monkfish tails. Add a knob of the butter and then sauté the monkfish tails for one minute on each side until golden — you may have to do this in batches depending on the side of your pan. Transfer to a roasting tin and roast for 10 minutes, then leave to rest in a warm place for 3-5 minutes. 5 Meanwhile, cook the prawns. Wipe out the frying pan and add the sauté the prawns in a little oil and the butter for 2-3 minutes until tender, seasoning with salt and pepper. 6 Spoon some of the seafood bisque into each warmed wide-rimmed bowl and place a piece of rested monkfish on each one.
Arrange the sautéed prawns on top and place the pieces of celeriac in the bisque. Garnish with the micro dill, if liked. Per Serving 585kcals, 31.1g fat (14.6g saturated), 12.6g carbs (5.5g sugars), 49.2g protein, 3.4g fibre, 0.412g sodium
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Adding the Cognac in Step 2 helps release any browned bits from the bottom of the pan. These are loaded with flavour and will add depth to the dish. Being able to control the heat to increase it quickly on a gas hob allows you to achieve the best results here.
For the prawns: 8 large peeled Dublin Bay prawns 1 tsp sunflower oil 10g unsalted butter, chilled and diced Fresh micro dill herb, to garnish (optional) 1 Heat half of the butter in a large pan and stir in the vegetables. Add the lobster or prawn shells and the bouquet garni, then cover and cook for 10-15 minutes until the vegetables are softened. 2 Add the tomatoes and cook for five minutes, then increase the heat and pour in the cognac to reduce right down. Add the tomato purée, wine and stock. Bring to a simmer, then cook gently for 30 minutes until slightly reduced. Season to taste. Pass
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guest editor Marco Pierre White
Aoibhín Garrihy
Feather blade of beef a la Bourguignonne Serves 6
For the bisque: 6 x 200g portions feather blades of beef, well trimmed Olive oil, for cooking 2 shallots, diced 1 carrot, diced 2 celery sticks, diced 2 bay leaves 1 heaped tbsp tomato purée 300ml red wine 1 garlic clove, finely chopped 4 fresh thyme sprigs 2 fresh rosemary sprigs 600ml beef or veal stock Knob of butter 50g pearl onions, peeled 100g pancetta lardons 100g baby button mushrooms 2 tbsp fresh flat-leaf parsley, shredded
then scatter the garlic and herbs on top. Pour over the stock and cover with a lid. Braise for 2-3 hours or until meltingly tender. Remove the beef from the casserole and set aside, then strain the liquid into a clean pan. 3 For the chive mash, bake the potatoes on a bed of rock salt for about 1½ hours until tender, then cut the potatoes in half and scoop out the flesh. Mash until smooth. Heat the milk and beat into the mashed potatoes until smooth. Season and fold in the chives, reserving a little to garnish. 4 Place the carrots in a small pan with barely enough water to cover and add the butter and sugar. Bring to a simmer and cook for about 20 minutes until tender and the liquid has almost completely reduced to a glaze, shaking the pan occasionally to ensure that they cook evenly. 5 To finish the beef, heat a little oil and the butter to a frying pan and sauté the pearl onions and bacon and allow to colour slightly. Add to the strained casserole liquid and then simmer gently until the onions and mushrooms are tender and the liquid has
reduced down to a sauce consistency. Return the feather blades of beef to the sauce and allow to warm through. 6 Arrange a feather blade of beef on each warmed plate and spoon some of the sauce with the vegetables and bacon on to each one. Add the chantenay carrots and garnish with the parsley, then add quenelles of chive mash and garnish with the rest of the chives to serve. Per Serving 1109kcals, 73.9g fat (30.3g saturated), 35.1g carbs (6g sugars), 64.4g protein, 5.5g fibre, 0.961g sodium
For the chive mash: 1kg large Rooster potatoes Rock salt, for cooking 100ml milk 50g butter, diced 1 heaped tbsp fresh chives, snipped For the carrots: 200g chantenay carrots, trimmed Pinch of sugar Good knob of butter 1 Preheat the oven to 160˚C/140˚C fan/gas mark 2. Season the feather blades of beef. Heat a large frying pan on a medium to high heat and add a couple of tablespoons of oil. Quickly sear the feather blades of beef all over until golden brown. Transfer to a casserole dish. 2 Tip in the vegetables and bay leaves and sauté for 10-15 minutes until tender. Stir in the tomato purée and then deglaze the pan with the red wine. Tip into the casserole and
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guest editor Marco Pierre White
Donncha O’Callaghan
Roast duck with fondant potatoes and spinach Serves 4
For the fondant potatoes: 4 large Rooster potatoes 40g butter 1 tsp sunflower oil 300ml chicken stock 2 fresh thyme sprigs For the duck: 2 duck crowns with wing bones intact (Thornhill, if possible) 25g fresh thyme sprigs, plus extra to garnish 4 garlic cloves, lightly smashed 2 bay leaves 1 orange, halved For the spinach: 50g butter 500g baby spinach leaves Pinch of freshly grated nutmeg
For the jus: 200ml white wine 400ml chicken or veal stock 40g unsalted butter, chilled and diced 1 tbsp honey 1 For the fondant potatoes, peel the potatoes and trim down until they are 8cm long so you are left with cylindrical sections. Then cut each one into 2cm slices, then use a straightsided cutter to stamp out 4 x 4cm rounds. 2 Heat a frying pan and then add the butter and oil. Add the potato discs and cook on each side for 2-3 minutes on each side until golden. Season to taste and pour in enough stock to come three-quarters of the way up the potatoes. 3 Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes without moving the potatoes until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over
carefully with a spatula. The bottoms should have started to brown and caramelise. Cook for another 3-4 minutes until browned and completely tender. 4 Make the potato fondants in up 2 days in advance and keep covered with the fridge until needed. Reheat on a baking sheet for 10 minutes. They also keep well in a low oven. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6. For the duck, season the duck crowns with salt and pepper and stuff the cavity with an equal amount of thyme, garlic, bay leaf and orange, then truss or tie them, sealing the cavity. Place side by side on a grill rack set in a roasting tin. Place on the middle shelf of the oven and roast for 50 minutes per 1kg. 6 For the spinach, heat a pan and add the butter. Once it has stopped foaming quickly sauté the spinach until wilted. Season to taste and add a little nutmeg, then drain well on kitchen paper. Return to the pan and keep warm. Alternatively this can be made up to 24 hours in advance, then cooled and kept on kitchen paper on a plastic tray covered with clingfilm in the fridge until needed. Place in a pan and reheat gently, stirring occasionally. 7 When the duck crowns are cooked, cover loosely with foil and leave to rest for 15 minutes. To make the jus, carefully pour off all the excess fat from roasting tin and place directly on the hob. Pour in the wine and bring to the boil, scraping the bits off the bottom of the tin. Strain into another pan, then add the stock and reduce by half. Whisk in the butter and honey and season to taste. 8 Carve each breast into slices and arrange on warmed plates and spoon over a little of the jus. Add the fondant potatoes and serve the spinach in a separate dish alongside. Per Serving 841kcals, 35.8g fat (17.3g saturated), 79.2g carbs (14.5g sugars), 47g protein, 15.1g fibre, 0.88g sodium
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Invest in durable cookware that can transition easily between the oven and hob, as needed to make the jus in Step 7. The versatility of a gas hob and oven guarantee that you can make the most of your cookware between the two.
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guest editor Marco Pierre White
Paul Harrington For the custard: 275ml double cream 3 egg yolks 25g caster sugar 1 tsp cornflour
Siobhan s sherry trifle Serves 4
For the base: 5 trifle sponges 3 tbsp raspberry jam 10 Amaretti biscuits 250g fresh raspberries 55ml sherry For the jelly: 2 gelatine leaves 300ml raspberry juice
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To decorate: 275ml double cream 5 Amaretti biscuits 1 For the base, cut the trifle sponges in half and spread a little raspberry jam on each piece, then sandwich together. Cut into bite-sized pieces, then divide into individual glass dishes. Roughly crush amaretti biscuits and sprinkle on top followed by a layer of the raspberries. Sprinkle over the sherry and leave to soak into the sponge base. 2 To make the jelly, soak the gelatine leaves in cold water for a few minutes until softened. Heat the raspberry juice until hot but not
boiling. Squeeze the excess water out of the gelatine, then stir into the raspberry juice. Make sure all the gelatine is completely dissolved. Pour over the base of the trifles and allow to set in the fridge for 4-6 hours. 3 To make the custard, heat the cream in a small pan. Blend the egg yolks, sugar and cornflour together thoroughly, and when the cream is hot, pour it over the egg mixture, stirring continuously. Return the custard to the pan and stir over a very low heat until thick, then remove it and allow to cool. Spread the custard over the jelly in an even layer. Allow to cool completely. 4 To decorate, whip up the cream and spread it on the top of the custard layer. Crumble over the Amaretti biscuits. Cover and chill for 3-4 hours until set before serving. Per Serving 838kcals, 58.3g fat (33.4g saturated), 69.8g carbs (25.2g sugars), 8.5g protein, 4.8g fibre, 0.65g sodium
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Mary Coughlan
Eton mess with Kilmacanogue frozen raspberries Serves 6 For the meringues: 2 egg whites 100g caster sugar Squeeze of lemon juice ½ tsp cornflour For the Eton mess: 250g fresh raspberries Icing sugar, to taste 500ml double cream 150ml raspberry coulis To decorate: 150g frozen raspberries (from Kilmacanogue if possible) 1 Preheat the oven to 90˚C/70˚C fan. For the meringues, whisk egg whites until soft peaks have formed and then gradually add in the
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sugar a tablespoon at a time. Finally fold in the lemon juice and cornflour. 2 Line a baking tray with parchment and fill a piping bag with a plain nozzle. Pipe meringues into long strips and bake for three hours. Remove from the oven and leave to cool. 3 Gently crush together the raspberries with enough icing sugar to taste. Semi-whip the cream with enough icing sugar to taste. Break up six of the meringues into small chunks. Fold the crushed meringue with the raspberries into the cream to create a rippled effect. 4 To serve, divide the raspberry coulis among Martini glasses and then crumble over the rest of the meringues. Cover with the Eton mess and then sprinkle the frozen raspberries on top. Serve at once.
Gas Networks Ireland owns, builds and maintains the natural gas network in Ireland and connects all customers to the gas network. Gas Networks Ireland operates one of the most modern and safe gas networks in the world and ensures that almost 680,000 homes and businesses receive a safe, efficient and secure supply of natural gas, 24 hours a day, 365 days a year.
Per Serving 426kcals, 31.8g fat (19.5g saturated), 34.3g carbs (19.8g sugars), 3.8g protein, 4.9g fibre, 0.044g sodium
MARCH 2017
22/02/2018 10:05
guest editor Marco Pierre White
Ciara Kelly
Poached pear with salted caramel, rum and raisin parfait Serves 6
For the pears: 6 pears, peeled 500ml red wine 250ml water 300g caster sugar Juice of ½ a lemon 1 cinnamon stick 1 vanilla pod For the parfait: 75g raisins 50ml dark rum 6 egg yolks 150g caster sugar 125ml cream 75ml double cream For the salted caramel: 160g brown sugar 100g unsalted butter 100ml cream Salt flakes, to taste 1 Peel the pears and then remove the cores from the bottom of each one with a small teaspoon. Put all of the ingredients into a pan, then bring to the boil and simmer gently until the pears are tender but still holding their shape. Remove from the heat and set aside at room temperature to allow the flavours to infuse for a couple of hours or overnight is perfect. 2 For the parfait, soak the raisins in the rum for at least two hours or overnight is fine. Whisk the egg yolks with the sugar in a bowl set over a pan of simmering water until light and fluffy. Boil the cream in a pan, then pour half over the yolk mixture and whisk well. Pour this mixture back in with the double cream and whisk until almost boiling. Immediately pour the custard back into the bowl and
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whisk again until cooled, then stir in the raisin mixture. Divide among six 100ml moulds or ramekins lined with cling film and freeze for at least four hours or overnight until set. 3 For the salted caramel, combine all ingredients in a small pan over low heat, whisking continuously until sugar has dissolved completely. Continue to simmer for about five minutes until thickened, stirring occasionally. Remove from heat, add salt to taste and then keep warm until needed. 4 Divide the salted caramel amongst wide rimmed bowls and sit a poached pear in the middle of each one. Turn out a rum and raisin parfait and put alongside to serve. Per Serving 824kcals, 20.7g fat (11.6g saturated), 145g carbs (128g sugars), 4.5g protein, 7g fibre, 0.169g sodium
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One potato, two potato Is there any food more quintessentially Irish than the humble spud? We think not‌
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MARCH 2018
22/02/2018 10:10
what’s in season? potatoes
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An apple
A DAY Make the most of Irish apples in these easy bakes
With thanks to
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42 Easy Food
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MARCH 2018
22/02/2018 10:21
larder luck apples
Bramley apple and walnut bread Makes 1 loaf 170g strong wholemeal flour 100g strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 1 tbsp walnut (or sunflower) oil, plus extra for brushing 1 Bramley apple, peeled and chopped 150g walnuts, coarsely chopped
For the crumble topping: 225g plain flour 90g oats 1 tsp ground cinnamon 165g caster sugar 225g cold butter, cubed To serve: Vanilla ice cream or custard
2 Combine the flour, oats, cinnamon and sugar in a mixing bowl. Rub in the butter until the mixture is crumbly. 3 Scatter the crumble topping over the apples. Bake for 35-40 minutes or until the crumble is golden and the apples are soft. Serve with vanilla ice cream or custard. Per Serving 696cals, 32g (19.5g saturated), 101.2g carbs (57.4g sugars), 6.6g protein, 6.2g fibre, 0.219g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Mix the apples, sugar, cinnamon and lemon juice in a large bowl to combine. Transfer to a baking dish.
1 Mix the first four ingredients in a large bowl, making a well in the centre. 2 Stir in 250ml tepid water and the walnut oil into the well. Stir together until all the liquid has been incorporated. 3 Stir in the chopped apples and walnuts. 4 Turn out the dough onto a lightly floured surface and knead for 5-8 minutes, or until smooth and elastic. Shape into a ball. 5 Rub the inside of a dry bowl with more oil. Place the dough into the bowl, cover with cling film, and leave in a warm place until doubled in size. Meanwhile, lightly dust a large baking tray with flour. 6 Punch down the dough, turn it out onto a floured surface and knead for one minute. 7 Shape into a disc and transfer to the baking tray. Cover with a tea towel and leave to rise for 15 minutes. 8 Meanwhile, preheat the oven to 220˚C/200˚C fan/gas mark 7. 9 Lightly dust the dough with flour, then score the top with a sharp knife. Bake for 10 minutes, then reduce the temperature to 190˚C/170˚C/gas mark 5 and bake for a further 25–35 minutes, or until the base sounds hollow when tapped. Transfer to a wire rack and leave to cool. Per Serving 263cals, 13.4g (0.9g saturated), 31.1g carbs (3.1g sugars), 8.9g protein, 4.4g fibre, 0.292g sodium
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Perfect apple crumble Serves 6 4 Bramley apples, peeled, cored and sliced 6 tbsp caster sugar ½ tsp ground cinnamon Juice of ½ a lemon
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Dubliner Cheesy Chicken Ad Easy Food 206x290mm_FA.pdf
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1
20/02/2018
16:11
22/02/2018 10:21
larder luck Irish dairy
Dairy dreams
Celebrate the goodness of Irish dairy with these oh-so-delicious recipes
In association with
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A taste of Donegal
Enjoy the fresh flavours of Donegal in these inspired recipes
Brian’s Tip
Scoop out th e inside of a round sour dough bap, leaving just the crust, an d serve the stew inside the bread.
es from Recipes and imag negal Table Do t’s ot m Brian McDer ott By Brian McDerm Press ien Br O’ Published by The .99 17 €19.99/£
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MARCH 2018
22/02/2018 11:33
what’s for dinner? Irish classics
Mammy’s Irish stew Serves 6
“I don’t think there is a person in Ireland who hasn’t enjoyed an Irish mammy’s Irish stew at some point in their lives. For me, Irish stew didn’t just taste amazing — it also provided security and comfort as I sat at the table with my mammy. I used to run home from school to beat my brothers in the door and ensure I got a decent portion before them.” 1kg Irish lamb, diced (preferably shoulder cut) 2 bay leaves Drizzle of rapeseed oil 2 garlic cloves, crushed 1 onion, peeled and diced 1 carrot, peeled and diced ½ leek, diced 1 parsnip, peeled and diced 2 sprigs of fresh thyme Freshly ground black pepper 4 potatoes, peeled and diced 2l warm chicken stock Handful of young cabbage leaves, chopped 1 Cover the lamb pieces in water and simmer with one of the bay leaves for about 20 minutes. 2 Heat a casserole pot, add the oil and sweat the vegetables, starting with the garlic and onion and followed by the carrot, leek and parsnip. 3 Add the sprigs of fresh thyme and the remaining bay leaf. Season with black pepper. Sweat for five minutes, stirring all the time, then add the diced potato. 4 Drain the lamb and immediately add the meat to the vegetables. Cover with the warm chicken stock. Put on the lid and simmer the stew for about one hour, stirring occasionally. 5 After an hour, add the chopped cabbage and check if the lamb is tender. If not, cook for a further 20 minutes. 6 Serve this hearty dish in a bowl and enjoy with family and friends. Per Serving 460cals, 13.3g (4.6g saturated), 32.4g carbs (5.8g sugars), 51.1g protein, 5.7g fibre, 1.2g sodium
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Brian’s Tip
of spinach Place a layer h prior to fis e th under e Mornay th pouring over a lovely s ve gi It sauce. and helps ur peppery flavo mily eats fa ur yo to ensure ! ns ee their gr
Potted smoked haddock mornay Serves 4
“This is perfect for a dinner party, as it can be prepared in advance. Smoking has become popular again and I’m lucky to have some great fish smokeries near me in Donegal. I prefer the natural smoked fish, which looks as if it has a rusted edge rather than the deep-red colour of the dyed version. Your local fishmonger will be able to advise on the best smoked fish.” 600g smoked haddock fillets 400ml milk 50g butter, plus an extra 20g for greasing 50g plain flour Pinch of nutmeg 100g local cheese, grated 50g breadcrumbs Handful fresh parsley, chopped 50g Parmesan cheese, grated Freshly ground black pepper
1 Place the smoked haddock fillets in a pan and cover with the milk. Bring to the boil and simmer for seven minutes. 2 Remove the fish from the milk and place in tin foil to keep warm. 3 Melt the butter in a saucepan and add the flour to make a roux. Cook for two minutes, then gradually add the milk the fish was cooked in. Season with a pinch of nutmeg and, stirring all the time, simmer the sauce until it thickens. Add the grated local cheese. 4 Heat the grill. Place the fish into a dish — or divide between four individual dishes — and pour the Mornay sauce over it. Sprinkle with breadcrumbs, chopped parsley and grated Parmesan. Add a twist of freshly ground black pepper. 5 Cook under the grill until golden brown. Per Serving 482cals, 24.3g (14.9g saturated), 24.4 carbs (5.6g sugars), 42.2g protein, 0.9g fibre, 1.18g sodium
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CONSTANT
craving A little of what you fancy does you good, so satisfy those cravings with these so-tasty recipes
78 Easy Food
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MARCH 2018
22/02/2018 12:14
cooking for fun treats
Firecracker chicken goujons Serves 4 For the goujons: Cooking spray 4 chicken fillets, pounded to 1cm thickness and sliced into strips 160g breadcrumbs 2 eggs Splash of milk 40g plain flour For the sauce: 80ml Buffalo hot sauce 150g brown sugar 3 tbsp ketchup 2 tbsp apple cider vinegar 2 tsp garlic powder
craving... HEAT
1 tsp salt 1 tbsp water To serve: Chips Coleslaw 1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Coat a large baking tray with cooking spray. Place the chicken strips into a sealable bag and add the flour. Seal the bag and shake to coat. 2 Place the breadcrumbs in a shallow bowl. In a second bowl, beat together the eggs and milk. Dip the floured chicken pieces into the egg mixture to coat, then dredge them in the breadcrumbs, pressing them on to coat well. Place the breaded goujons
on the prepared baking tray and bake for 20-25 minutes until golden-brown and completely cooked throughout. 3 Meanwhile, combine all of the ingredients for the sauce together in a saucepan. Stir over a medium heat for five minutes, then turn the heat to low and simmer until ready to serve. 4 Use tongs to toss the goujons in the firecracker sauce, then serve with chips and coleslaw. Per Serving 703kcals, 13.9g fat (3.8g saturated), 70.6g carbs, 43.8g sugars, 47.1g protein, 1.7g fibre, 1.028g sodium
MAKE IT YOURS: This easy firecracker sauce is also perfect for chicken wings or used as a hot dipping sauce.
Pauline Gannon “What a surprise we got with this recipe! I made it as a Saturday evening family meal for the four of us, and it was so easy to make and ready in no time. It was really tasty and full of flavour, and the mixture of sweetness with spicy meant everyone enjoyed it. I served it with chips and homemade coleslaw. As a 79 Easy Food family we gave it a 9/10 — my six-year-old knocked off one mark as he felt it was a little too spicy for him! I already have requests to make it again.”
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BRUNCH
r life dies in you a l l a i c Celebrate the spe ch ahead brun e k a m with this elegant
90 Easy Food 90 Easy Food
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MARCH 2018
22/02/2018 10:43
cooking for fun Mother’s Day
BERRY SWIRLS Makes 12 For the dough: 1 tbsp yeast 250ml milk, warmed 60g sugar 120g butter, at room temperature 1 tsp salt 2 eggs 500g plain flour Vegetable or sunflower oil, for greasing For the filling: 340g mixed frozen berries, thawed 1 tbsp cornflour 50g butter, melted 100g sugar
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For the icing: 150g icing sugar 1 tsp vanilla extract 90ml cream 1 Dissolve the yeast in the warm milk in a mixing bowl. Leave for five minutes until thickened. 2 Add the sugar, butter, salt, eggs and flour and mix to form a dough. 3 Dust a work surface with flour and turn out the dough. Knead for 5-8 minutes until smooth and elastic. 4 Rub a light coating of oil inside a clean bowl. Add the dough to the bowl and cover with a tea towel. Leave to rise for one hour or until doubled in size. 5 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly grease a baking tray. 6 Mix the cornflour and berries in a small
bowl, mashing them roughly with the back of a fork. 7 Dust the work surface with flour and roll out the dough into a rectangle about 30cm x 55cm. 8 Spread the melted butter all over the surface, then sprinkle over the sugar. Spread over the mashed berries. 9 Careully roll up the dough like a Swiss roll. Slice into even rounds and arrange on the baking tray. Bake for 20-25 minutes until the pastries are golden. 10 Meanwhile, whisk together the ingredients for the icing. Leave the rolls to cool for about five minutes before spreading with the icing. Per Serving 401cals, 13.6g fat (8.1g saturated), 63.1g carbs (28.6g sugars), 6.7g protein, 2.4g fibre, 0.299g sodium
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Finger-licking fish goujons
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Easy Food juniors
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Serves 4
450g firm white fish 3 tbsp plain flour 1 large egg, beaten 80g breadcrumbs Salt and black pepper 2 tbsp sunflower oil To serve: Oven-baked chips Peas Tartare sauce or ketchup
1 Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide. 2 In a shallow bowl, mix together the flour with some salt and pepper. Put the egg in a separate bowl. Add the breadcrumbs to a third bowl or on a plate. Toss the fish in the flour mixture. 3 Dip each piece first in the beaten egg. 4 Coat the fish in the breadcrumbs, pressing on to cover. 5 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Place on a baking tray lined with parchment paper and bake the goujons for 10 minutes, turning halfway through cooking. 6 Brush with the melted butter and return to the oven for a further five minutes until golden and crispy. Serve immediately with chips, peas and tartare sauce or ketchup. Per Serving 268cals, 10.4g (1.6g saturated), 19g carbs (1.4g sugars), 24.3g protein, 1.1g fibre, 0.315g sodium
102 Easy Food
MARCH 2018
make it healthy! Quick, Easy, Healthy Kids Treats
Saintly snacks Delicious treats that are healthy and allergy-friendly, perfect for kids and adults
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EasyEasy FoodFood 103 103
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Nutty hot chocolate Serves 4 1 x 400g tin of coconut milk 125ml almond milk 2 tbsp maple syrup 1 tsp vanilla bean paste 2 tbsp sugar-free peanut butter (we like Kelkin) 125g cacao powder
1 Whisk all the ingredients in a saucepan. Bring to the boil while stirring and simmer until it reaches the desired temperature. 2 Serve with a sprinkling of cacao nibs/dark chocolate shards. Per Serving 463kcals, 42.2g fat (32.5g saturated), 31.3g carbs (11.7g sugars), 11.3g protein, 12.5g fibre, 0.021g sodium
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To serve: Cacao nibs/dark chocolate shards
104 Easy Food
MARCH 2018
make it healthy! healthy kids’ treats
Buckwheat waffles Serves 4
2 flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water) 120g buckwheat flour 1 tsp baking powder 2 tbsp vegetable oil or melted coconut oil 2 tbsp maple syrup 1 banana 240ml almond milk To serve: Dark chocolate chips Coconut yoghurt Fresh berries Maple syrup
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1 To make the flax eggs, mix the flaxseed meal together with the water and rest in the fridge for 15 minutes until gloopy. 2 Combine the flax eggs with the remaining ingredients in a blender or food processor and blend until combined. 3 Heat a waffle iron and coat with half a teaspoon of oil. Pour some of the mixture in and cook for one minute per waffle. 4 Serve with dark chocolate chips, coconut yoghurt, fresh berries and maple syrup. Per Serving 371kcals, 23.3g fat (14.4g saturated), 39.5g carbs (12.4g sugars), 6.1g protein, 6.1g fibre, 0.016g sodium
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Easy Food 105
Goodness! OH MY
Blogger Aoife Howard escapes the January blues with this colourful and nourishing winter warmer
O
ats are of my favorite ingredients and a steadfast cupboard staple in my house. I love all things oats — from steaming bowls of creamy porridge and crunchy granola to chewy flapjacks studded with dried fruit and stacks of fluffy pancakes. This crumble, though, might just be my favorite take on the humble oat. Given that this crumble is an ode to all things oaty, I included two varieties: rolled and stoneground. Stoneground oats, although less popular than the rolled form frequently found in breakfast bowls, feature a wonderfully nutty taste and texture. Here they add a welcome bite to the golden crumble topping. Not only are oats incredibly versatile, but they also one of Ireland’s best indigenous and inexpensive superfoods. Now that the days are finally getting longer and the weather warming, this tropical twist on a traditional favorite effortlessly bridges the gap between the comforting food of winter and the vibrant flavours of summer. Tender chunks of silky mango are topped with a crunchy crumble flavored with sweet coconut and fragrant vanilla, all guaranteed to bring a hint of sunshine to any kitchen. Serve with a generous dollop of coconut yoghurt and fresh berries for the ultimate tropical treat. Not only is this crumble a feast for the senses but it is
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also super quick and easy to prepare ingredients. Just like oats themselves, this crumble is incredibly versatile and can be adjusted to any taste with some simple ingredient swaps. Why not substitute pear for mango and add a pinch of ground ginger? Or replace the coconut with an equal mixture of ground almonds and chopped almonds and bake over a sweet and juicy cherry fruit layer? This comforting crumble packed full of wholesome ingredients is deceptively nourishing, making it a nice fit for a crowd pleasing dessert or a delightful breakfast. Dessert for breakfast; now that's worth getting out of bed for!
Coconut, mango and vanilla oat crumble Serves 6 4 mangoes, peeled and cut into rough chunks 2 tbsp apple juice 200g rolled oats 40g stoneground oats 40g coconut flakes 3 tbsp coconut oil, melted 4 tbsp maple syrup 1 tbsp coconut sugar (optional) 1 tsp vanilla To serve: Coconut yoghurt (or ice cream) Fresh berries
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
Not only is this crumble a feast for the senses but it is also super quick and easy to prepare ingredients. Just like oats themselves, this crumble is incredibly versatile and can be adjusted to any taste with some simple ingredient swaps.
1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the mangoes in a baking dish. Add the apple juice and toss to coat. 2 Combine the remaining ingredients in a food processor or blender and pulse until it reaches a crumble texture. Spread the crumble evenly over the fruit layer. 3 Bake in the oven for 30-40 minutes until the mangoes are tender and the topping is golden. Remove from the oven and allow to cool for 15 minutes. 4 Serve with a liberal dollop of coconut yogurt or ice cream and fresh berries. Per Serving 417cals, 12.2g (8.5g saturated), 75.5g carbs (47.4g sugars), 6.5g protein, 7.7g fibre, 0.097g sodium
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MARCH 2018
22/02/2018 12:15
make it healthy crumble
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HEALTHY -ish
These good-for-you recipes strike the perfect balance of healthy and delicious
es from Recipes and imag Healthyish d Hunt By Lindsay Maitlan s ram Ab by Published €25/£21.99
114 Easy Food
MARCH 2018
make it healthy! easy health
Chicken and greens sauté with peanut sauce Serves 4-6 6 boneless, skinless chicken thighs, cut into 2cm cubes 2 tbsp soy sauce 2 tbsp canola or vegetable oil 1 bunch spring onions, thinly sliced, light and dark green parts separated 1kg baby bok choy, stems removed and sliced into 2½cm pieces 60ml water 3 tbsp rice vinegar 3 cups of your favourite cooked whole grains, heated 35g roasted peanuts, chopped 1 small fresh red chilli, thinly sliced For the sweet-hot peanut sauce: 120ml smooth, natural peanut butter 120ml water 3 tbsp rice vinegar 1 tbsp brown sugar ½ tsp salt ½ tsp curry powder ½ tsp red chilli flakes 1 Toss the chicken with one tablespoon of the soy sauce. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the chicken and cook, turning occasionally for 8-10 minutes until golden brown and almost cooked through. 2 Transfer the chicken to a plate and cover loosely with foil to keep warm while you cook the greens. 3 Add the spring onions and cook for 2-3 mintes until softened. Stir in the bok choy and water. Cover with a lid and cook, stirring occasionally for 6-10 minutes until wilted and tender (this will depend on how hearty the bok choy is). 4 Meanwhile, combine all of the ingredients for the sweet-hot peanut sauce in a food processor or blender. Process until completely smooth, scraping down the sides as necessary. 5 Stir in the vinegar and the remaining tablespoon of soy sauce. Return the chicken to the pan to coat. Serve over the grains, drizzled with some peanut sauce and sprinkled with the peanuts and sliced chili. Per Serving 454cals, 21.9g (5g saturated), 30.5g carbs (5.5g sugars), 34.6g protein, 4.1g fibre, 0.721g sodium
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Easy Food 115
22/02/2018 12:21
COFFEE BREAK Perfect the art of the classic Irish coffee with these easy steps
The perfect Irish coffee Serves 1
150ml hot, freshly brewed coffee 1½ tsp brown sugar 40ml Irish whiskey 30-40ml double cream 1 Whip the cream lightly until it begins to stiffen and form soft peaks. 2 Pour hot water into a mug or heatproof glass and leave for one minute to warm. Discard the water. 3 Fill the mug about three-quarters of the way with the coffee.
: Top tip aking
4 Add the sugar and stir until fully dissolved. 5 Add the whiskey and stir to incorporate. 6 Hold a warm teaspoon over the coffee, with the back of the spoon facing up and the tip just touching the top of the coffee. Slowly pour the cream over the back of the spoon so that it spreads over the top of the coffee. Enjoy immediately.
just m If you’re n coffee, a h is Ir one hip w to y a easy w ut m witho the crea our it p to is any fuss e r, close th into a ja shake d n a y lid tightl 2 sly for 1vigorou . s te u in m
Per Serving 263cals, 11.3g (7g saturated), 17.1g carbs (16.1g sugars), 0.8g protein, 0g fibre, 0.019g sodium
Check out our video for topping off this Irish coffee on YouTube @easyfoodmag! 130 Easy Food
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MARCH 2018
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