COLLECTOR’S EDITION: SPECIAL 15TH ANNIVERSARY ISSUE EASY FOOD ISSUE 134
€1,50IZE0 S
OF PR N! TO BE WO
Sprinkle cupcakes, p.89
Comfort COOKING Fabulous
PARTY DESSERTS Celebrate with us!
15-MINUTE MEALS
OUR ALL-TIME BEST RECIPES & TIPS
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AUS $7.25 OCTOBER 2018
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Easy Food through the years
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• CELEBRATING 15 YEARS OF EASY FOOD • COOKING WITH PUMPKINS • HEALTHY POTATO RECIPES • WEEKNIGHT DINNERS • BREAD BOWLS • CELEBRATION DESSERTS • HALLOWEEN PARTY IDEAS • ON-THE-GO MEALS •
IT'S OUR
2003
2005
2007
2010
2013
2015
2018
21/09/2018 16:05
“WHAT COULD POSSIBLY TOP THIS OFF? YOUR IMAGINATION”
Happy 15th Birthday to Easy Food from all at EF134_ ADS.indd 2
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Waffle pudding, p.63 EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Easy game pie, p.67 Digital Interns Keavy O’Sullivan foodintern@zahramediagroup.com Alex O’Reilly foodteam@zahramediagroup.com Contributors Amy Meegan, Michael Fleming and Bláithín McWalters. DESIGN Yume Sato, Rory Maguire and Sarah Hamill. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Síomha Guiney. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie
Happy Birthday to us! Easy Food is celebrating 15 wonderful years as Ireland’s kitchen companion, and the team behind the magazine couldn’t be more excited to celebrate everything that makes us special with the people who matter most — you! Easy Food was founded with the aim to provide simple and inspirational recipes that will always answer the question of “What’s for dinner?” Over the years, we’ve The Easy Food seen food trends come and go, but the foundations team of home cooking have remained the same. From 15-minute meals to crave-worthy feasts, homemade meals can — and should — be achievable for everybody. This is why we strive to equip our readers with all the tools they need to be confident home cooks, from easy-to-follow recipes and expert tips from our test kitchen to cook-along videos and product reviews. The kitchen is the heart of the home, and the same is true of the Easy Food offices. Our custom-built test kitchen is the heart of our magazine — it’s where our original recipes are tested until perfection by our team of recipe testers and food stylists, who work with our photographer to bring the magazine’s gorgeous images to life. Easy Food goes beyond the kitchen to meet Irish food lovers wherever they are. From our involvement with the Irish Country Markets Association and local food festivals to appearing on TV cookery slots and running our own cookery competitions, Easy Food will always be an ardent supporter of Irish producers, food events and passionate cooks.
ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Cheesy meatball, pasta and Parmesan bowls, p.87
Take a look back on some of Easy Food’s highlights from the past 15 years from p.22, including an interview with Gina and John, founders of Easy Food, who give their first-hand account of what brought the magazine to life. We’re also highlighting some of the all-time favourite recipes from issues past, p.78, as well as the perfect celebration desserts so you can throw a delicious party of your own, p.90.
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
True to form, we have plenty of midweek meal inspiration, including our staple weekly planner menu, p.58, as well as some 15-minute meal ideas, p.72. As the weather cools, cosy up with our new favourite comfort food: bread bowls, p.84 (trust us, you’ll never want to eat soup out of a regular bowl again!). We’re also getting into the spooky spirit with a kid-friendly foodie Halloweeen party, p.100, and are exploring new ways to make the most out of seasonal pumpkins, p.40.
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Slow-cooker chicken fajitas, p.115 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Apple crumble cake, p.91
The team behind the magazine wants to raise a glass to all our readers and those that have made Easy Food Ireland’s #1 food magazine since the first issue — you’re Ireland’s kitchen heroes, and we’ll always be your biggest supporters. Here’s to the next 15 years!
One year’s subscription to Easy Food is �60.00/£50.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, 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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EF134_03_Ed's Letter.indd 3
The Christm as Special is on sale November rd 3 !
Easy autumnal meals
Seasonal cooking
One-bowl baking | Comfort food | Cheesy dinners | Preserves and pickles
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REGULARS 08 YOUR SAY
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
WHAT’S IN SEASON? 38 EAT IRELAND
Recipe Editor Jocelyn Doyle makes use of
wholesome bone broth
October
CONTENTS Waffle pudding
P.67
40 IN THE PUMPKIN PATCH
These hearty, warming pumpkin dishes
are a real taste of autumn
LARDER LUCK 46 NO-FUSS NIBBLES
These easy flatbread recipes are perfect
for casual entertaining
50 LOVE POTATOES These spud-tacular suppers are nutritious and delicious
54 BEAN THERE, DONE THAT Budget-friendly beans and pulses are dinner superstars in these easy meals
Thai curry P.39 Cold-busting chicken bone broth
Salmon piccata
WHAT’S FOR DINNER?
P.61
58 WEEKLY MENU PLANNER
Keep it simple, keep it quick with our whole week’s worth of family meals
70 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming says “game on” this season
4 Easy Food
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OCTOBER 2018
21/09/2018 1:03 p.m.
COOKING FOR FUN
KIDS’ KITCHEN
82 THE SOUPER BOWL
101 LUNCHBOX LOVE
Comfort food is at the peak of its game
96 15 WAYS WITH WARMING SPICES
when even the bowl is part of the meal!
Tasty, seasonal ways to use cinnamon, turmeric and ginger
Cheesy meatball, pasta and Parmesan bread bowls
Banoffee pavlova
P.92
Our Home Ec expert discusses all-
important vitamin D
102 CREEPY CUISINE
Kids will love these grisly Halloween party foods
107 EASY JUNIORS
The whole family will love this easy colcannon recipe
P.87
MAKE IT HEALTHY!
110 PREP AHEAD PERFECTION
P.108 Classic colcannon
These healthy recipes are designed to work around your busy schedule
116 FUNCTIONAL FOODS
FROM THE Cover
P.22
P.15
BUMPER COMPETITIONS SECTION!
Plenty of exciting things for you to win
P.78
EASY FOOD FAVOURITES
We’re throwing a celebratory party with some of our favourite recipes for easy entertaining
EASY FOOD THROUGH THE YEARS
Take a walk down memory lane with 15 years of Easy Food
P.88
EF134_04-05_Contents.indd 5
Nutritionist Amy Meegan goes nuts for these protein-packed prebiotics
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
124 PARTY PREP Food Stylist Shannon Peare gives top tips and recipes for preparing for a party
WHEN IT’S TIME TO PARTY
Celebrate the right way with these stunning desserts
P.72
MAGIC IN MINUTES
Have dinner on the table in no time with these quick-fix favourites
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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.
Easy Food 5
21/09/2018 1:03 p.m.
22 Easy Food
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OCTOBER 2018
21/09/2018 13:19
Anniversary Special! Easy Food through the years
Take a walk down memory lane with 15 years of
E
asy Food was founded as a magazine for time-poor, budget-conscious home cooks, delivering simple meal solutions to the question of “what’s for dinner?” From the first issue in 2003, Easy Food has been the #1 food magazine in Ireland and a true source of inspiration for Irish home cooks. But Easy Food is more than a magazine: its reach has extended to meet food lovers at Irish food fesitvals, on TV, through cookery competitions, readers’ events and food styling courses, as well as through charity work in Ireland, Vietnam and South Africa. Take a look through our scrapbook chronicling the history of Easy Food; we chat to Gina Miltiadou and John Mullins, founders of Easy Food, to get the first-hand account of the magazine's earliest days, and look back on all the highlights that have made Easy Food the most trusted kitchen companion in Ireland for 15 years.
www.easyfood.ie
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Easy Food 23
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FOUNDER'S
TALE
We sit down with Gina Miltiadou and John Mullins, founders of Easy Food, to hear about the magazine’s earliest days
E
asy Food has been providing inspiring recipes, cooking tips and food news to Irish home cooks for the past 15 years, and many of us couldn’t imagine our kitchens without it. But what was the catalyst for launching this magazine — a no-fuss, practical solution for busy cooks — at the height of the Celtic Tiger, when dining out was the norm and home cooking had become passé? Gina Miltiadou and John Mullins hold the answers to this. They’re the co-founders of Easy Food and its parent company, Zahra Media Group, and their vision has proven to be the bedrock for one of Ireland’s most dynamic media companies today. We sit down to get the inside scoop on Easy Food and its early days: from taking on the BBC to becoming the champion for home cooks across the country, this Little Magazine that Could has become a mainstay for for lovers of food and home cooking across the country. What inspired you to launch Easy Food? JM: We had been living and working in Australia and decided to make the move to Ireland. We had seen the success of recipe magazines there and realised that there was nothing similar in Ireland. GM: We did the research and found that home cooking was still alive and well in Ireland, so we started putting the wheels in motion for creating Easy Food. How was the idea initially received? JM: We were told we were mad! This was 2003 and the height of the Celtic Tiger, so we were told, “Nobody cooks at home anymore! Nobody is interested in a magazine about home cooking. Where are the restaurant reviews? The wine guides?” But the research we conducted was telling us that there were still 15 meals
24 Easy Food
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a week created at home by the Irish home cook, and this was exactly who we wanted to reach. From day one, we’ve always been about making the home cook the heroes of the magazine; we wanted to give the reader lots of useful recipes, using products they could easily buy in the local supermarkets. But that idea just didn’t seem to resonate. Everyone said, “It will not work.” How did the first issue fare? GM: We knew everyone was so skeptical, from editors we approached to newsagents and advertisers. But from the very first issue, we outsold every other Irish food magazine on the newsstand. JM: It was a simple idea, really well executed with top-quality production values, and the readers loved it. After that, the mentality around it changed. How did you keep the momentum of the magazine going? JM: Gina and I literally put everything into the magazine; our philosphy was that it didn’t matter what was going on behind the scenes — how fancy your office is, how many employees you have — as long as the magazine shines. GM: I would work with the editor to plan the content, write recipes, schedule photography, copyedit the pages, as well as manage all the advertising. John was handling the production, distribution and sales, so we were very much involved in every aspect from the get-go. After
every issue, I would bake biscuits and send them to our advertisers with copies of the magazine… JM: and I got to deliver them, which made me the most popular delivery man to all of these ad agencies! How did those around you help get Easy Food off the ground? GM: We had so many people come to our rescue to help us through the first few issues, from lining up printers to distributors to editors…those helpers were really our guardian angels, and we still keep a special thanks to them printed on the masthead of every single issue (page 3). I don’t think we were able to pay ourselves a salary for months when the magazine launched, but those around us made sure we stayed afloat. JM: Every time my mum visited from Cork, she’d always leave a little something for us so that we at least had a bit of money to cover the rent and for food. She’d say, “Oh here, Johnny, I forgot to give you your birhday money when you were in Australia for…six or seven years.” And I’d say, ”No, mum, you sorted me out last month,” but of course she’d just go, “Oh no, that was from missing Christmas a few years ago.” She’d always buy anywhere from 50 to 100 copies of each issue and give them to everyone she knew. Also, my dad did all the merchandising for us in Cork — needless to say, we’d always sell out in Bishopstown!
"We figured we had nothing to lose, because if we lose Easy Food, we’ve lost everything anyway.” — Gina Miltiadou, on Easy Food taking on the BBC OCTOBER 2018
21/09/2018 13:19
anniversary special 15 years of Easy Food
"Whether we’re celebrating, or sad, or going through a traumatic experience, or a life-changing event, the one thing we always have to do is eat. It’s so powerful to see the role food has played in so many personal experiences, and we want to always be a part of that." – John Mullins What other challenges did you come up against once the magazine launched? JM: It was nearly a lightbulb “Aha!” moment once we launched; I think the idea behind the magazine had been severly underestimated. The fact though that we had no money, no staff, nothing, it would actually have been quite easy to knock us out of the Irish market, but nobody pounced. GM: Except… JM: Well, except the BBC. Do tell us: how did Easy Food come up against the BBC? JM: We launched Easy Food in November 2003, and the BBC announced in February 2004 that they were going to launch their own magazine called Easy Food. We contacted the BBC to inform them that we already had a title called Easy Food, but they replied saying, “Well, you’re only in Ireland, so we can launch this in the UK.” GM: So we had to act fast. JM: We made a deal with a distributor in the UK to stock Easy Food, and granted them the contract under one condition: that they would make sure to stock 10 copies of Easy Food in the newsagent on the ground floor of the BBC office in London. GM: There was a lot of toing and froing, but when we told the BBC we were, in fact, distributed in the UK, they of course wanted to know where. JM: We coyly asked, “Well where is your building and is there a newsagent close by? We might be distributed there.” Of course, they went downstairs and found Easy Food! GM: We always sold out in that newsagent too, because the BBC crowd would buy up all the copies! JM: There was radio silence from them for a while, but they decided they were still going ahead and publishing their Easy Food. We hired solicitors in London and I flew over to challenge the BBC in court. Of course, we had no money to actually pay the solicitor fees, but it was too important not to. GM: For us, Easy Food was our whole
www.easyfood.ie
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livelihood. For them, it was just another magazine. We figured we had nothing to lose, because if we lose Easy Food, we’ve lost everything anyway. JM:The BBC didn’t really understand this until I flew over. As I was en route to London, the BBC rang Gina and told her that they’ve decided they were no longer going to publish Easy Food. GM: Instead, they published a magazine called Easy Cook, and we made an agreement that they would not distribute into the Irish market. JM: In fairness to them, they stuck to that agreement for years and only once the contract was up did they start to release it into Ireland. GM: So we took on the BBC and survived! What makes Easy Food so unique? GM: Despite the tough first few years, we knew we had created something special for Irish readers. We still have those early letters from readers after the first issue telling us how much they loved the magazine, and we love that we still get those messages today. I think what makes it unique is its absolute commitment to Irish home cooks, providing recipes and information that is useful and with them in mind. More than anything, we don’t pretend to be something we’re not — we’re not about fancy restaurants or recipes that would never be achievable for a home cook… basically, we don’t have notions. JM: We always said this was a magazine that works for a living. It belongs in the kitchen, not the coffee table. GM: Exactly — this is a magazine that is going to get mucky, have sauce spilled on it, have bent pages…and that’s always been the beauty of Easy Food. What have been your favourite memories of Easy Food? GM: It’s always been the times when we’ve connected with our readers. We had a stand at Savour Kilkenny Festival of Food in 2015 where we ran a baking contest and had copies of Easy Food available. I remember a woman
approached me and told me how Easy Food had been a lifesaver for her; her husband had recently passed away, so to keep her busy she would make recipes every week with her grandchildren. They’d come over, choose a recipe and cook it together, and this was the highlight of her week. I’ll remember that story — and many others like this we’ve heard from readers — for the rest of my life. JM: It is always about the readers. I loved the Home-Cook Hero Awards; this event brought the magazine to life and was a stage for Irish home cooks to be recognised by their families, communities, the Irish food industry and, of course, the magazine. We heard all these rich stories from everyone who entered as well as the passion and emotion behind their recipes, and the common denominator was food. Whether we’re celebrating, or sad, or going through a traumatic experience, or a life-changing event, the one thing we always have to do is eat. It’s so powerful to see the role food has played in so many personal experiences, and we want to always be a part of that. Where will Easy Food go from here? GM: I would love to see a new generation of cooks discovering Easy Food and seeing how it’s relevant to them. We’ve learned that Easy Food is bigger than us now; from interacting with readers and seeing how the magazine has had such an impact on Irish home cooks, we understand that it has taken on a life of its own now. No matter how big our business gets, Easy Food will always be our baby; there are only so many people you can trust with your baby, so we know that the Easy Food team are always going to make sure that we stay true to our mission. JM: In essence, this was a magazine that we were told would never work, and to see it now makes us both proud but also incredibly humble. We created this magazine but didn’t really realise how it would go on to have this energy of its own. The passion and the diversity of the team behind the magazine — from editorial to those in the test kitchen — make Easy Food as strong as it is. We know there are millions of recipes available for free on the internet, but the love and the soul of Easy Food is what makes people still go to the newsagent and buy copies. It may change its look or be available in different ways, but the core of Easy Food will always be a source of inspiration and affirmation for home cooks.
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In the pumpkin patch These hearty, warming pumpkin dishes are a real taste of autumn
40 Easy Food
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OCTOBER 2018
21/09/2018 12:48
what’s in season? pumpkins
More ways with pumpkin Pumpkin purée
Makes around 1.4kg Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a large baking tray with parchment paper. Cut 1 x 2kg pumpkin in half. Scoop out the seeds and most of the stringy bits. Lightly season the pumpkin with salt, then place cut side-down on the tray. Bake for 50-60 minutes until the pumpkin can easily be pierced with a knife. Allow to cool enough to handle, then scoop out the flesh into a food processor and whizz until smooth.
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Spiced pumpkin bread Makes 1 x 450g loaf Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and flour one 450g loaf tin. In a large bowl, mix 200g pumpkin purée, 2 eggs, 120ml oil, 80ml water and 275g caster sugar until well blended. In a separate bowl, whisk together 275g plain flour, 1 tsp bicarbonate of soda, ½ tsp salt, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and ¼ tsp ground allspice. Add the dry ingredients to the wet and stir until just combined. Transfer into the prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then finish cooling on a wire rack.
Roasted pumpkin soup with ginger and coconut Serves 4 Place 1 x 1kg peeled and chopped pumpkin on a large baking tray, drizzle with olive oil, season well and toss to coat. Roast at 180˚C/160˚C fan/gas mark 4 for 45 minutes or until very soft and browned. Heat 2 tsp olive oil in a large pan over a medium heat and cook 1 tbsp grated ginger and 2 crushed garlic cloves for two minutes. Add 1 tsp ground cumin, 1 tsp ground turmeric and 1 tsp cinnamon. Stir in 500ml vegetable stock and 400ml coconut milk. Bring to a boil, then reduce to a simmer. Add the pumpkin and whizz until smooth. Season to taste and heat through to serve.
Easy Food 41
21/09/2018 12:48
Love polaloes Try these spud-tacular dishes on National Potato Day
Hungry
for mor e
?
Recipe from B s and imag es or For mo d Bia's Potat o re exc iting q .ie. easy a uick, nd hea lt recipe s, tips hy potato and vid check eos out Po tato.ie , !
50 Easy Food
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OCTOBER 2018
21/09/2018 16:26
larder luck potatoes
Light massaman chicken and potato curry Serves 4 400g Rooster or Maris Piper potatoes, cut into 2½ cm cubes 2 tbsp groundnut oil 2 red onions, roughly chopped 1 cinnamon stick 1 red chilli, de-seeded and chopped 450g chicken breast, cut into chunks 3 tbsp massaman curry paste 1 x 400g tin reduced fat coconut milk 1 tbsp fish sauce 5 kaffir lime leaves 150g kale, chopped 50g unsalted peanuts, chopped 1 Boil the potatoes in slightly salted water for five minutes with the lid on, then drain. 2 Heat the oil in a large casserole dish or frying pan with deep sides over a medium-high heat. Add the onion, cinnamon and chilli and cook until the onions have softened. 3 Add the chicken and continue frying until the outside of the chicken is sealed. 4 Add the cooked potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water. Bring to the boil, then reduce to a simmer and cook for 15 minutes. 5 Stir in the kale and cook for a further five minutes. Serve with the chopped peanuts. Per Serving 496kcals, 23g fat (9g saturated), 32g carbs (7g sugars), 36g protein, 6g fibre, 0.640g sodium
x
Hot wok potato and beef stir fry Serves 2
0 8
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2 tbsp groundnut oil 2 garlic cloves, crushed 1 tsp fresh ginger, finely chopped 1 red chilli, finely chopped (deseeded if you don’t want too much heat) 1 red pepper, sliced 1 large red onion, thinly sliced 200g frying steak, thinly sliced (flank, rump or sirloin work well) 2 tbsp teriyaki sauce, black bean sauce or soy sauce 3 tbsp water 200g potatoes, cut into matchsticks 2 pak choi, chopped 3 spring onions, chopped 1 tbsp toasted sesame seeds
1 Place a large frying pan or wok over a high heat. Add one tablespoon of the oil to the pan and quickly cook the garlic, ginger, chilli, red pepper and red onion for 2-3 minutes until softened. Remove from the pan. 2 Heat the remaining oil until hot and cook the beef until browned. 3 Add the teriyaki sauce, water and potatoes and bring to a boil, stirring as you go. Add the vegetables along with the pak choi and spring onions. Cook for one minute and serve sprinkled with toasted sesame seeds.
Per Serving 399kcals, 15.6g fat (4g saturated), 34.1g carbs (13.4g sugars), 27.1g protein, 6.9g fibre, 0.440g sodium
x
Easy Food 51
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Bean There, done that! NUTRITIOUS AND BUDGET-FRIENDLY, BEANS AND PULSES ARE DINNER SUPERSTARS
54 Easy Food
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OCTOBER 2018
21/09/2018 5:07 p.m.
larder luck beans
BAKED BEAN SHAKSHUKA
REFRIED BEAN CHICKEN TACOS
Serves 2
Serves 4
Knob of butter 2 tsp olive oil 1 onion, thinly sliced 1 green pepper, deseeded and chopped 1 green chilli, deseeded and finely chopped (optional) 2 garlic cloves, crushed 1 x 400g tin of Batchelors Baked Beans 1 tsp cumin ¼ tsp garam masala ¼ tsp cayenne pepper Salt and black pepper 4 eggs
For the tomato salsa: 3 medium fresh tomatoes, finely chopped ½ a red onion, finely chopped 2 green chillies, deseeded and finely chopped Juice of 1 lime Handful of fresh coriander, chopped ½ tsp ground cumin Salt and black pepper
To serve: 2 tbsp fresh coriander, chopped Crusty bread
1 Melt the butter together with the olive oil in a large pan over a medium heat. Add in the onion, pepper and chilli, if using, and stir for 4-5 minutes. Add the garlic and cook for 30 seconds longer. 2 Add the Batchelors Baked Beans and stir to combine well. Add the cumin, garam masala, cayenne pepper and some salt and pepper. Simmer for 4-5 minutes. 3 Use a wooden spoon to make four wells in the beans. Carefully crack an egg into each one. Turn the heat to low, cover with a lid and cook gently until the eggs are done to your liking. 4 Scatter with chopped coriander and serve with crusty bread.
For the refried beans: 2 tbsp vegetable oil 3 garlic cloves, pressed or finely chopped 1½ tsp cumin ½ tsp cayenne pepper 2 x 400g tins of Batchelors Kidney Beans, drained 50ml chicken stock Handful of fresh coriander, chopped
1 In a bowl, combine all of the ingredients for the tomato salsa. Stir, season to taste and set aside. 2 For the beans, heat the oil in a pan over a medium heat. Add the garlic and cook for one minute until softened, stirring. 3 Add the cumin, cayenne pepper, Batchelors Kidney Beans and stock and cook for 2-3 minutes. 4 Mash the beans with a potato masher, leaving them slightly chunky. Stir until warmed through and creamy. Stir in the coriander. Set aside until ready to use. 5 Serve the taco shells with the tomato salsa, refried beans, chicken, lettuce and Feta. Drizzle with hot sauce, if desired.
Per Serving 651kcals, 24g fat (7.9g saturated), 55.3g carbs (8.4g sugars), 54.3g protein, 14.5g fibre, 1.024g sodium
To serve: 8 small hard taco shells or small soft tortillas 500g shredded chicken, warm 2 Little Gem lettuces, chopped 120g Feta, crumbled Hot sauce (optional)
Per serving 426kcals, 23.6g fat (8.6g saturated), 25.2g carbs (11.3g sugars), 22.1g protein, 9.8g fibre, 0.58g sodium
Easy Food Recommends
The Batchelors range is grown with hearty and warming mealtimes in mind. Each product helps solve the question of “what’s for dinner?” with handy meal ideas the whole family will love. It’s no surprise that they are Ireland’s favourite baked beans! Nutritional pulses are the perfect addition to any meal or recipe and provide a source of plantbased protein. Visit www.Batchelors.ie for more recipes and meal ideas.
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Easy Food 55
21/09/2018 5:44 p.m.
Magic
in minutes Have dinner on the table in no time with these quick-fix favourites
72 Easy Food
EF134_072-076_15-Minute meals.indd 72
OCTOBER 2018
21/09/2018 11:55
what’s for dinner? 15-minute meals
QUICK PRAWN LAKSA Serves 4 1 tbsp vegetable oil 3 tbsp Thai red curry paste 800ml vegetable stock 1 x 400ml tin of coconut milk 2 tsp fish sauce 1 tsp brown sugar Juice of 1 lime 300g straight-to-wok rice noodles 300g cooked prawns
SPEEDY YAKI SOBA Serves 4 For the sauce: 8 tbsp mirin 4 tbsp soy sauce 2 tbsp Worcestershire sauce For the stir-fry: 320g dried soba noodles 3 tbsp sesame oil 2 onions, sliced ½ head of cabbage, sliced www.easyfood.ie
EF134_072-076_15-Minute meals.indd 73
To serve Handful of fresh coriander, roughly chopped 1 red chilli, finely sliced 1 Heat the oil in a saucepan over a mediumhigh heat. Add the curry paste and cook for two minutes. 2 Add the stock and coconut milk, stir to combine and bring to the boil. 3 Add the fish sauce, sugar and lime juice. Add the rice noodles and cook for 3-4 minutes
250g mushrooms 6 spring onions, finely sliced 2 large garlic cloves, thinly sliced 1 In a bowl, combine the ingredients for the sauce. Set aside. 2 Cook the noodles according to the package instructions. Drain in a colander, then drizzle over half of the sesame oil and set aside in the colander. 3 Meanwhile, heat the remaining sesame oil in a pan over a medium-high heat. Cook the onions and cabbage for five minutes until
until softened. Add the prawns and warm through for 2-3 minutes. Divide between bowls and top with fresh coriander and some sliced red chilli, to serve. Per Serving 546kcals, 34.6g fat (23.1g saturated), 34.7g carbs (7.8g sugars), 24.9g protein, 3g fibre, 1.04g sodium
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softened. Add the mushrooms and cook for two minutes. Stir in the spring onions and garlic and cook for one minute longer. 4 Add the noodles and stir-fry for two minutes to heat through. Pour in the sauce and cook for another two minutes until everything is well coated and hot. Serve immediately. Per Serving 490kcals, 11.2g fat (1.6g saturated), 90.4g carbs (16.6g sugars), 16.6g protein, 4.8g fibre, 1.903g sodium
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Easy EasyFood Food69 73
21/09/2018 11:56
EasyFood
favourites
We’re throwing a celebratory dinner party with some of our all-time favourite recipes for entertaining
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EF134_078-081_Fav recipes.indd 78
OCTOBER 2018
21/09/2018 14:13
cooking for fun dinner party
Canapé: Spicy prawn and guacamole cones
250g raw prawns, peeled and deveined 200g guacamole
Makes 16 1 x 335g pack of corn tortillas, cut in half Olive oil, for brushing 1 red chilli Zest 1 lime, plus extra wedges, to serve 3 spring onions, roughly chopped Small bunch fresh coriander 1 ripe tomato 1 tsp caster sugar
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Microwave the tortillas on high for 20 seconds to make them more pliable. 3 Carefully roll each tortilla half into a cone shape, ensuring the hole in the bottom isn't too big. Fold the excess on the inside and press to bond together. Use a toothpick to secure the tortilla together. Place each cone upside down in a cup of a mini muffin tin. Brush olive oil very lightly on the outside of each cone.
4 Bake the cones for 12-15 minutes until crispy enough to hold their shape. Remove from the oven and cool. 5 In a food processor, combine the chilli, lime zest, spring onions, half of the coriander and tomato. Whizz into a rough marinade. 6 Place the prawns in a bowl and spoon over the marinade. Set aside for 30 minutes. 7 Heat the oil in a large pan over a medium-high heat and cook the prawns for 3-4 minutes per side until pink all over and cooked throughout. Remove to a plate and allow to cool. 8 Fill each cooled cone with one teaspoon of guacamole and a few of the prawns, then top with reserved coriander leaves. Serve the cones at room temperature. Per Serving 92kcals, 3.3g fat (0g saturated), 11.3g carbs, 0.8g sugars, 5.1g protein, 2g fibre, 0.087g sodium
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Founders ’ pick
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Easy Food 79
21/09/2018 14:13
When it’s time TO PARTY Celebrate in style with these stunning creations
88 Easy Food
EF134_088-095_Celebration treats.indd 88
OCTOBER 2018
21/09/2018 12:07
Cook the SPRINKLE CUPCAKES Makes 12 For the cupcakes: 140g butter, at room temperature 140g caster sugar 3 eggs 170g self-raising flour 1 tbsp milk For the buttercream: 400g icing sugar 200g unsalted butter, at room temperature 1 tsp vanilla extract 2 tbsp milk Assorted sprinkles
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EF134_088-095_Celebration treats.indd 89
Cover 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line a 12-cup muffin tin with paper cases. 2 In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition. 3 Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely. 4 In a large bowl, beat together all of the ingredients for the buttercream until smooth. Add a splash of extra milk if the icing is too thick.
cooking forfor funfun celebration desserts cooking celebration cakes
5 Spoon the buttercream into a piping bag fitted with your nozzle of choice and pipe onto the cooled cupcakes. Decorate the cupcakes with different types of sprinkles. Per Serving 448kcals, 24g fat (15.2g saturated), 56.3g carbs (44.8g sugars), 3.1g protein, 0.4g fibre, 0.085g sodium.
Top T
ip: Use a p otato sc oop to divid e the m ix amongs the case s. You will get the same amount in each and have an even ba tch every ti me.
Easy EasyFood Food 89
21/09/2018 12:07
Them bones, them bones Makes about 12 125g butter, at room temperature 50g caster sugar 125g plain flour 50g cornflour 100g jam 1 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3. Line two large baking trays with parchment paper. 2 In a large bowl, beat the butter and sugar together until smooth. Sift in the flour and cornflour and mix until it forms a dough. Tip the dough onto a floured work surface and knead lightly.
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3 Roll out the dough, cut out the bone shapes and place on the prepared trays. Chill in the fridge for one hour. 4 Bake the biscuits for 15-20 minutes or until they are a light golden colour. Leave to set on the tray for five minutes, then transfer to a wire reck to cool completely. 5 Spread a thin layer of jam on one side of the biscuits and sandwich them together. Dust with icing sugar to serve. Per Serving 166kcals, 8.7g fat (5.4g saturated), 21.1g carbs (8.3g sugars), 1.5g protein, 0.7g fibre, 0.63g sodium
OCTOBER 2018
21/09/2018 13:53
kids’ kitchen colcannon
Easy Food juniors
Our ancestors had it right when they combined these two ingredients! Nutritious potatoes and kale come together in this delicious dish that has become a beloved Halloween staple and a perfect accompaniment to any meal.
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Easy Food 107
20/09/2018 18:05
Prep-ahead
PERFECTION These healthy recipes are designed to work around your busy schedule
110 Easy Food
110 Easy Food
EF134_110-115_On the go.indd 110
OCTOBER 2018
21/09/2018 09:59
make it healthy meals for busy days
Root vegetable stew with beef and barley Serves 6 800g stewing beef, cut into bite-sized cubes Salt and black pepper 2 tbsp olive oil 1 onion, chopped 1 celery stalk, chopped 3 carrots, peeled and chopped 3 parsnips, peeled and chopped 400g button mushrooms, halved 60g baby spinach, chopped 3 garlic cloves, crushed 2 tsp fresh thyme leaves 1 tsp dried oregano 200ml red wine 1.7l beef stock
1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 bay leaf 120g pearl barley Handful of fresh parsley, chopped 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Pat the beef dry with kitchen paper and season well with salt and black pepper. 2 Heat one tablespoon of the oil in a large casserole dish over a medium-high heat and sear the beef cubes on all sides, working in batches so as to not overcrowd the pan. Use a slotted spoon to transfer the seared beef to a bowl and set aside. 3 Heat the remaining olive oil in the same casserole and add the onion, celery, carrots and parsnips. Cook for 5-6 minutes. 4 Add the mushrooms, spinach, garlic,
thyme and oregano and cook for one minute. Return the beef to the pot and add the wine. Allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon. 5 Stir in the beef stock, tomato purée, Worcestershire sauce, bay leaf and some salt and pepper. Bring everything to a boil, then cover tightly with foil and add the lid. Place in the oven and cook for two hours. 6 Remove from the oven and stir in the barley. Return to the oven for one hour longer until the beef is very tender. 7 Season to taste and sprinkle with fresh parsley to serve. Per Serving 563kcals, 31.1g fat (11g saturated), 33.8g carbs (6.9g sugars), 32.3g protein, 7.8g fibre, 0.169g sodium
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rty stew This hea eal and te ple m is a com tter b even e will get fridge e th in t p when ke imply S . s y w da over a fe hen you’re reheat w ing r a warm ready fo s. s e goodn bowl of
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Easy Food 111
21/09/2018 10:00