BONUS! SIX THINGS YOU DIDN'T KNOW YOUR BUTCHER COULD DO EASY FOOD ISSUE 121
D TRIED AN TESTED RECIPES
Simply homemade
PERFECT SUMMER PIES MIDWEEK MEALS 5-INGREDIENT FIX
A TASTE OF THAILAND
AUTHENTIC THAI COOKING, MADE EASY!
BERRY GOOD!
SEASONAL STRAWBERRY DESSERTS
Strawberry orange
EF121_01_Cover new.indd 1
SPECIAL GUEST
UK £4.95
ROI 33.50
MAY 2017
UK £3.20
AUS $4.99 MAY 2017
drizzle cake, p.41
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
• COOKING WITH SEASONAL STAPLES • NEW WAYS WITH TINNED TUNA • MONEY-SAVING MEALS • SUMMERY PIES • AUTHENTIC THAI COOKING • GLUTEN-FREE BREAKFASTS • HEALTHY CHOCOLATE RECIPES •
92
EDITOR Recipes and tips fro m Tara Walker of the East Coast Co okery School on becoming a more effi cient home cook
25/04/2017 17:38
T T A S EN 17 U T EV 20 I S E VI US AY M HODS, R
THEY’VE
TURNED OUT BEAUTIFULLY
Sleek, spacious and robust. Available in a selection of sizes, colours & fuel options, there’s a Belling range cooker that will feel at home in every kitchen. For more information or to find your nearest stockist, visit www.belling.ie or call 01 8424277 or email: [email protected]
EF121_02_IFC_Dimpco.indd 2
25/04/2017 16:10
Easy Food team Hello,
I’m Tara Walker of East Coast Cookery School in Termonfeckin, Co. Louth. I am absolutely delighted to be the guest editor of one of my long-standing favourite food magazines and to have some of the recipes from my new cookbook, ‘Good Food, No Stress’, included from p.18. There are enough stresses in life without mealtimes becoming one of them. My book and cookery classes are all about getting good return on your investment of time in the kitchen. As we move into brighter evenings and warmer weather, it’s lovely to look forward to light and tasty dishes, leaving heavy comfort foods such as stews and casseroles behind.
EDITOR Caroline Gray [email protected] t: +353 (0)1 255 7566 fave recipe: Mixed berry roulade, p.43
EDITORIAL TEAM Recipe Editor Jocelyn Doyle [email protected] fave recipe: Slow-cooked barbacoa burritos, p.67 Contributors Michael Fleming, Aoife Howard and Louise Cunnane. DESIGN Art Director Nikki Kennedy fave recipe: Strawberry sundaes, p.97
My childhood memories of going to the beach in summertime all involve sand in my Tayto Cheese ‘n’ Onion sandwiches and plenty of 99s. Even though these charms will always hold a special place in my heart, now summertime is when I like to make the most of fresh vegetables. Popping cherry tomatoes or strawberries into her mouth straight from the plant is one of my daughter’s favourite things to do, while a freshly picked baby courgette, sliced paper thin on a mandolin with a simple squeeze of lemon, a drizzle of extra-virgin olive oil and a pinch of crisp sea salt is my idea of summer dining heaven! During the summer, I always find I want to spend less time in the kitchen and as much time outside as possible, so all of the ‘indoor’ dishes I’ve included here are very quick and easy, while the rest are suitable for the barbecue.
PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some props courtesy of Anvil Bray. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey [email protected] fave recipe: Tom yam kung, p.86
This issue has plenty of other ideas for making the most of seasonal ingredients, including recipes with vibrant green beans, p.30, sweet strawberries, p.40, and peppery watercress, p.36.
ADMINISTRATION Production Consultant Val Citron [email protected] Circulation Manager John Dempsey [email protected] Accounts [email protected] Syndication Enquiries [email protected]
Flavour is the name of the game with our special feature on authentic Thai cooking, p.82, and we finish on a sweet note with our homemade pies and tarts, p.77. As always, we’ve got you covered when it comes to easy weeknight cooking — from a week’s worth of simple dinners, p.56, to inexpensive eats, p.68, and healthy five-ingredient dishes, p.106, we make sure that you can always get a homemade meal on the table. Now it’s time to dive in and discover some new summery treasures in this issue of Easy Food!
BOARD OF DIRECTORS Managing Director Gina Miltiadou [email protected] fave recipe: Asian beef skewers, p.62 Chief Executive John Mullins [email protected] fave recipe: Beer can chicken, p.74
Enjoy! x Tara
Check out our other titles...
I
s there anything more comforting than sitting down to a warming beef stew on a blustery winter’s night? From the wild Irish seas and rugged coastline to the fertile green fields covering this island, Ireland’s stunning landscapes have bred a rich and wonderful food history. It is not one that is overly complex, but rather rooted in the tradition of gathering friends and family around the table to eat, drink and be merry. Whether you’re an experienced cook or a kitchen novice, these tried-and-tested recipes from Easy Food Magazine and the winners of the Home-Cook Hero cookery competition are the perfect way to bring your kitchen to life.
Cookbook
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EF121_03_Ed's Letter.indd 3
05/05/2016 16:41
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26/04/2017 12:54
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
May
CONTENTS
14 COMPETITIONS
Exciting things for you to win!
green beans WHAT’S IN SEASON? 30 LEAN, GREEN BEAN MACHINE
In-season green beans are the perfect summer staple
34 EAT IRELAND This Irish fruit wine has Recipe Editor Jocelyn Doyle dreaming of long lazy afternoons
36 NOT SO CRESS-FALLEN!
P.32
Pep up summer dishes with fresh, seasonal watercress
LARDER LUCK 46 FLAVOUR, FAST!
Lemon, bacon and green bean pasta salad
48 15 WAYS WITH SNACKS New ideas for your office, midnight and on-the-go snacks
Have a go at these simple salads that pack a serious flavour punch
WHAT’S FOR DINNER? 56 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals
66 PICK A SIDE
Burritos or fajitas? Our latest debate has
P.39
Peppered beef and watercress rolls with caramelised shallot butter 4 Easy Food
EF121_04-05_Contents.indd 4
become a very delicious Mexican stand-off
68 EAT CHEAP!
High on flavour, low on cost, these meals are perfect when cooking for one
P.66 Classic chicken fajitas MAY 2017
26/04/2017 14:21
COOKING FOR FUN
KIDS’ KITCHEN
74 IN THE MANCAVE
94 SUMMER OVEN
This fun twist on roast chicken makes an easy but impressive feast
90 DINING OUT, AT HOME!
Whip up restaurant-quality meals in the comfort of your own kitchen
Beer can chicken
Our Home Ec expert celebrates fresh summer produce
97 EASY JUNIORS
These super strawberry sundaes are an easy-to-make summer treat
MAKE IT HEALTHY!
P.74
FROM OUR KITCHEN TO YOURS
120 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
Ever wondered if a rice cooker is for you? We’ve got the low-down
P.98
Strawberry sundaes
100 COCOA POWER! Explore the natural health benefits of raw chocolate with these easy recipes
112 OH MY GOODNESS
Blogger Aoife Howard shares her
favourite flavoursome summer salad
114 A BIT ON THE SIDE
These seasonal side dishes will add a splash of summer to every meal
P.100 Cacao bars
FROM THE Cover P.40
92
D TRIED AN TESTED RECIPES
BERRY GOOD!
SEASONAL STRAWBERRY DESSERTS
drizzle cake, p.41
EF121_04-05_Contents.indd 5
P.106
5-INGREDIENT FIX
Make every ingredient count with these simple midweek meals
P.18
AUS $4.99 MAY 2017 UK £3.20
ROI 33.50
SUMMER DELIGHTS
EF121_01_Cover new.indd 1
www.easyfood.ie
Sink into the lazy days of summer with these seasonal pies
Strawberry orange
R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)
MAY 2017
Mix and match these dishes for an exotic family dinner, or make them all for a special occasion
PERFECT SUMMER PIES MIDWEEK MEALS 5-INGREDIENT FIX
AUTHENTIC THAI COOKING, MADE EASY!
Make the most of seasonal strawberries with these oh-sosweet desserts!
TIME FOR THAI
Simply homemade A TASTE OF THAILAND
BERRY GOOD
P.82
P.77
LIFE OF PIE
SPECIAL GUEST
UK £4.95
The added extras you didn’t know your butcher offered
• COOKING WITH SEASONAL STAPLES • NEW WAYS WITH TINNED TUNA • MONEY-SAVING MEALS • SUMMERY PIES • AUTHENTIC THAI COOKING • GLUTEN-FREE BREAKFASTS • HEALTHY CHOCOLATE RECIPES •
FROM THE BUTCHER’S BLOCK
BONUS! SIX THINGS YOU DIDN'T KNOW YOUR BUTCHER COULD DO EASY FOOD ISSUE 121
P.52
Recipes and tips from EDITOR Tara the East Coast Cooker Walker of y School on becoming a more efficient home cook
Tara Walker of East Coast Cookery School shares simple, vibrant recipes from her new cookbook
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.
25/04/2017 17:38
Easy Food 5
25/04/2017 18:48
RECIPE INDEX v
Budget-Friendly
Freezable
☺
Kid-Friendly
x
Dairy-Free
v
Vegetarian
LF
DF
Diabetes-Friendly
GF
Gluten-Free
Low-Fat
v
v MEAT
•
Mini Caprese skewers
48
•
•
•
•
Strawberry Ricotta bagel
48
•
•
•
•
•
Five-minute pitta nachos
49
•
•
•
•
•
Sriracha butter popcorn
49
•
•
•
Frozen yoghurt blueberries
49
•
•
•
•
•
•
Garlic and Parmesan bread chips
49
•
•
•
Quick seared egg
49
•
•
•
•
•
•
•
Sweet and salty cashews
50
•
•
•
•
•
•
•
Spicy roasted chickpeas
50
•
•
•
•
•
Strawberry chia fruit leather
50
•
Lemon, bacon and green bean pasta salad
32
•
• • •
Mediterranean steak patty pittas
53
•
•
Chorizo and peppers with cauliflower rice
59
•
•
•
Asian beef skewers
62
•
•
•
•
•
Pork stroganoff
69
•
Balsamic sausage casserole
70
•
Pork satay skewers
84
•
Duck red curry
85
•
Thai beef with basil
87
•
•
•
•
•
67
•
•
•
25
Slow-cooked barbacoa burritos
•
•
•
•
25
•
•
•
•
•
Lamb and Feta burgers
64
•
•
Toad in the hole with onion and mushroom gravy
Slow cooker French dip sandwiches
x
48
•
•
LF DF GF
48
•
39
v
v Smashed pea and mint dip
23
Peppered beef and watercress rolls
x Super smooth hummus
Easy fragrant butterflied leg of lamb with raita and pomegranate seeds
•
LF DF GF
•
91
•
•
109
•
•
•
•
•
•
•
•
•
•
Curried carrot crisps
50
•
•
•
•
•
•
•
Sweet potato egg cups
50
•
•
•
•
•
•
•
Pizza bianca with summer vegetables
57
•
•
•
•
•
•
Aubergine dal and chapati
72
•
•
•
•
Coconut rice
83
•
•
•
Cucumber salad
83
•
•
•
Roasted beetroot and goat’s cheese salad
95
•
•
•
•
Chilli and peppercorn cacao bars
100
•
•
•
•
•
Raspberry cacao bars
100
•
•
•
•
•
•
Date, fig, coconut and goji berry powerballs
102
•
•
•
•
•
•
•
102
•
• •
•
•
FISH AND SEAFOOD •
•
•
•
35
•
Hot-smoked salmon and watercress salad
39
•
•
•
Fish burgers
58
•
•
•
Orange, hazelnut, date and matcha powerballs
•
•
•
•
•
•
Thai crab cakes and bisque
69
•
•
•
Apricot, cashew and cacao nib powerballs
102
•
•
•
•
•
•
Tom yam kung (hot and sour prawn soup)
86
•
Baked cheese and egg hash brown
110
•
•
•
Salmon fillet with West Cork crab salsa
91
•
Curried mango, chickpea and mint salad
112
•
•
•
Salmon and leek pesto pasta
107
•
Tomato, cucumber and red onion salad
114
•
•
•
108
•
Baked Parmesan courgette wedges
115
•
•
Sweetcorn and green beans with herby butter
116
•
•
•
Mediterranean potato salad
117
•
•
•
•
•
Quinoa-stuffed tomatoes
118
•
•
•
•
Homemade croutons
130
•
•
BAKED GOODS
•
•
•
• •
• •
• •
POULTRY
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Asian green bean and turkey stir-fry
31
•
DIY instant noodle pot
48
•
Tomato and balsamic chicken thighs
60
•
•
Tarragon chicken pasta bake
61
•
•
COVER RECIPE: Strawberry orange drizzle cake
41
•
Classic chicken fajitas
66
•
•
Strawberry rhubarb turnovers
79
•
‘Oven-fried’ chicken and slaw
71
•
•
Beer can chicken
74
•
•
Mixed berry roulade
41
•
•
•
Cheesy chicken potato skins
107
•
•
Strawberry fruit salad with honey yoghurt
42
•
•
•
VEGETARIAN
Strawberry stuffed French toast
43
•
•
•
Fragrant pea and lemongrass soup
Strawberry sorbet
44
•
•
•
•
Passion fruit cheesecake pots
63
•
•
•
•
Healthy citrus ice cream floats
65
•
•
•
Summer fruit tart
78
•
•
•
Baked lime and coconut pie
80
•
•
•
Creamy mango sorbet
87
•
•
•
•
Strawberry sundaes
98
•
•
•
•
Cacao pudding and maple ice cream
103
•
•
•
•
•
• •
•
•
•
• •
• •
• •
•
•
•
•
Homemade pizza with caramelised onion, potato and Bellingham blue
26
Potato and spinach curry
27
•
•
•
•
•
•
Individual cheesy green bean gratins
33
•
•
•
•
•
•
Parmesan-roasted green beans
33
•
•
•
•
•
Sesame green beans
33
•
•
•
•
•
•
Baked green bean fries
33
•
•
•
•
•
•
Watercress gazpacho with Manchego croutes
37
•
•
•
•
6 Easy Food
EF121_06_Recipe_Index.indd 6
•
•
•
•
•
•
• •
23
•
•
•
•
Chicken and orange tray bake with green salad
21
•
• •
21
•
• •
•
Crab and leek quiche
•
•
•
Salmon teriyaki with pickled cucumber and sesame seeds
Baked coconut curry cod
•
•
•
• •
•
Healthy steak dinner
•
•
•
Tom’s Table pork chop
•
•
DESSERTS • • •
•
•
•
•
•
•
MAY 2017
26/04/2017 12:55
What’s inside
ETHNIC EATS
A sneak peek at what you’ll find in this issue
SWEETS FOR MY SWEET
We’ve been indulging our office sweet tooth this month with an array of delicious treats. Celebrate the beginning of the summer with our sumptuous strawberry desserts, p.40; enjoy a seasonal homemade pie, from p.77; or go the healthy route and treat your body to the goodness of raw cacao, from p.100.
We love exploring exotic cuisines, and this month we spiced things up with a special feature on Thai food, p.82. Thai cooking is all about finding that perfect balance between its fresh, zingy flavours, and these beginner-level recipes are the ideal way to practice. We’ve also been battling it out between two perennial favourites from another corner of the globe: classic chicken fajitas take on slow-cooked barbacoa burritos in our Pick A Side feature from p.66… which will you choose? (Insider tip: you’ll probably want to make both!)
Pork satay skewers,
P.84
Citrus ice cream floats,
P.65
Baked lime and coconut pie, P.80
Mixed berry roulade,
P.43
Get the inside scoop
Chilli and raspberry bars, P.100 Cucumber salad,
P.83
As usual, we’ve made sure to include plenty of tips and tricks to maximise your kitchen potential. Flip to p.52 to discover just how much your butcher can do for you — we guarantee you’ll be pleasantly surprised! If you’ve ever wondered whether a rice cooker is right for your kitchen, you’ll find all the information you need on p.126. Jazz up your summer salads with crunchy croutons in our Tear-Out Skills, p.130; finally figure out the best way to clean your kettle, p.122; and make your first quiche with our handy step-by-step guide, p.124 — once you master the technique, the fillings are up to you!
Classic chicken fajitas,
P.66
Slow-cooked barbacoa burritos, P.67
EAT YOUR GREENS
May is a fertile month and at this time of year we’re surrounded by plenty of fresh, seasonal fruits and vegetables. We’ve been making sure we get enough veggies with a feature exploring the powerful superfood watercress, p.36, new ways with green beans, p.30 and some delicious — and gluten-free! — veggie side dishes, p.114.
Lemon, bacon and green bean pasta salad, P.32 www.easyfood.ie
EF121_07_What's inside.indd 7
Hot smoked salmon and watercress salad, P.39
Quinoa-stuffed tomatoes,
P.118
Pizza bianco with summer vegetables,
P.57
Easy Food 7
25/04/2017 14:14
your say
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“Beautiful spring cover from @easyfoodmag. Can't wait to dive in.” – @sweetandmeat
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EF121_08-12_Your Say food bites.indd 8
“Arrived in the post today. All set for night duty now!”
– Audrey Considine
TRIED AND TESTED "Many thanks for a fantastic magazine. I always find a good recipe for my cooking." – Beata Gottwalk
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“The chocolate recipes look delicious!” – Karyn Ryan
Eleanor Flanagan of Blackrock, Co. Dublin, has been diligently testing the Judge Oval Roaster. “I was extremely pleased with the Judge Oval Roaster. The size of the dish was 36cm, which was ideal in cooking for my family of five. The dish fit into my oven with ease, and its handles are curved specifically to make it easy and safe to take in and out of the oven. My usual method for cooking meatloaf is without a lid, but with the Judge Oval Roaster the lid can be left on and the food is roasted and perfectly browned within its cooking time. I have both an electric oven and a gas hob. I was able to take my dish out of the oven and rest the meat on the lid while making delicious gravy, and it was safe to place on the gas ring. Although the roasting dish looks quite heavy, it is surprisingly lightweight and easy to store. Overall, this is an excellent piece of kitchen equipment — plus it’s dishwasher friendly!”
Judge 36cm Oval Roaster €40/£35.15 See www.judgecookware.co.uk/WhereTo-Buy for stockists.
MAY 2017
25/04/2017 14:37
letters and comments
WHAT YOU’VE BEEN COOKING ”@easyfoodmag I made the millionaire flapjacks from the March magazine today.” – @berbeu
“Tastiest dinner I've had in a long time: Cajun stuffed chicken from this month's @easyfoodmag. It was delicious! The best thing is that we have two in the fridge for tomorrow's dinner. Thanks for the lovely recipe.” – @sweetandmeat
“Productive week of #springcleaning, house clean and @easyfoodmag fish pie for dinner. And maybe a glass of wine #FridayFeeling.” – @JingerKatKK
We’ve got mail
“When I got my 13-year-old daughter a year's Easy Food magazine subscription for Christmas, I had a sneaking suspicion that
it could work to my advantage. And that's exactly what has happened. Last month, I was treated to your wonderfully tasty Quick Cheese and Onion soup (February 2017), and for Mother's Day she and her younger sisters put me out of the kitchen and made the highly delicious Lemon Chicken Noodle Soup (March 2017) and hugely satisfying Pizza Fries (also March 2017). Thank you to Easy Food for your inspiration, and to Eva, Cara and Zoe for your thoughtfulness and hard work. I can't tell you how much I'm looking forward to the rest of the year!” – Judith Loughridge
Meet the Taste Team...
March competition winners 1 x Dublin Cookery School cookery course for two Helen Hartnett, Newbridge, Co. Kildare 1 x Hampers & Co. Irish food hamper Nova Keane, Glasheen, Co. Cork
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EF121_08-12_Your Say food bites.indd 9
1 x €100 voucher for 1826 Adare Zoë Fitzgerald, Oranmore, Co. Galway 2 x €2500 worth of Whirlpool appliances Elizabeth Cotterell, Drogheda, Co. Louth Inesa O'Gallagher, Dalkey, Co. Dublin
Kim Lynch
is a secondary school teacher in Dundalk, and says, “I'm married to Niall and mum to seven-year-old Evan. I've always loved baking and cooking. Baking is a big thing in my family, and both of my grannies were wonderful cooks. My mum is a fantastic baker and can make a dinner out of almost nothing, while my sister and I love baking with our kids. I'm always busy, but I find baking very relaxing.”
Easy Food 9
25/04/2017 17:16
FOOD BITES
FEELING JAZZY Is there a more winning combination than good music, a relaxing atmosphere and superb food? Lucky for us, The Shelbourne has perfected this with their legendary Jazz Brunch, now being offered every Sunday from 12-4pm in the hotel’s No. 27 Bar & Lounge. With the bustle of Stephen’s Green just outside the iconic tall windows, sink back into the bar’s plush leather chairs and let the sounds of smooth jazz ease you into your Sunday afternoon, all while indulging in the range of sweet and savoury menu offerings. Brunch aficionados will love the twists on favourites, from upgraded eggs Benedict and fluffy pancakes to signature cocktails and lavish desserts. Top Irish producers feature prominently on the menu, from Kilmore Quay plaice in the fish and chips, the Lambay lobster and Charleville beef fillet with the surf’n’turf, or the Sligo mussels in the moules frites. Is it Sunday yet?! The Shelbourne Hotel, 27 St Stephen's Green, Dublin 2, 01 6634500 www.theshelbourne.ie
WE’RE COCOA-NUTS!
We’re a big fan of nut butters in the Easy Food office, and a touch of chocolate doesn’t go amiss now and again. Understandably so, we were delighted to try the new Cocoa & Peanut and Cocoa & Hazelnut butters from Meridian. The nut butters are made with peanuts and hazelnut respectively, and blended with cocoa powder, coconut and a dash of honey, delivering all the nutty taste of roasted peanuts and hazelnuts with a decadent hint of cocoa. Made with all natural ingredients, the butters include high levels of nuts and do not include any palm oil, refined sugars or additives. These are our new go-to for spreading on toast, enjoying with sliced fruit or — as is too often the case — eating right from the spoon! Available in SuperValu, Tesco and independent health food stores; RSP €3.39 (Cocoa & Peanut Butter) and €4.79 (Cocoa & Hazelnut Butter). www.meridianfoods.co.uk
TITANIC BELFAST TURNS FIVE Titanic Belfast is celebrating its fifth birthday, and to mark the occasion, Great British Bake Off Finalist Andrew Smyth created a custom birthday cake to represent Belfast’s ship-building heritage and the success of Titanic Belfast. Since opening in 2012, the iconic museum — located on the exact spot where RMS Titanic was designed, built and launched — has welcomed over 3.5 million visitors from over 145 countries. Titanic Belfast invites visitors to step back in time and gain an insight into the personal stories and experiences of the passengers and crew who boarded the ill-fated and infamously unsinkable RMS Titanic in April 2012. www.titanicbelfast.com
10 Easy Food
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news
ALL ABOUT OILS We know superfoods are packed with vitamins, minerals and — in most cases — antioxidants, helping your body fight disease and feel better. We’re always looking for more ways to incorporate them into our cooking, which is why we’re really digging these organic pumpkin seed and avocado oils from Natures Aid: ORGANIC PUMPKIN SEED OIL Pumpkin seed oil is said to promote urinary health and heart heath, and is a rich source of omega 6 fatty acids and omega 9 oleic acid. It was also traditionally used to remove intestinal worms! It’s best to use pumpkin seed oil as a finishing oil, rather than using it for cooking. ORGANIC AVOCADO OIL The successful secret of avocados is in its oil — about 77% of an avocado is made up of oil. Organic avocado oil is a rich source of vitamins and antioxidants and is suitable for cooking at high temperatures. It’s even excellent for those with dry skin or hair — it can be applied directly to the hair as a deep conditioning treatment! RSP €10.95, available in pharmacies nationwide www.naturesaid.co.uk
The distinctive drink was inspired by Acciaroli, an Italian village in which more than one in 10 residents lives to the age of 100 with low incidences of Alzheimer's, arthritis, cataracts and other ailments associated with very old age. Visiting scientists identified one potentially crucial variable: a high concentration of rosemary in the local diet, reported to contain a unique combination of anticarcinogenic, antioxidant, anti-flammatory and memory-boosting properties. The drink has just two ingredients and no additives: ethically sourced
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These fun events are not to be missed on any foodie’s calendar! BURREN SLOW FOOD FESTIVAL
Lisdoonvarna, Co. Clare 12-14 May The Burren Slow Food Festival promises once again to be a gathering of the leaders in the Irish and international food communities, with talks, demonstrations, workshops and tastings to celebrate the best of Irish produce, particularly within this year’s theme of “The Best of Irish Gin and Irish Raw Milk Cheeses.” For the first time, Ireland’s Raw Milk Cheese Presidium will be at the event, hosting workshops and tastings of raw milk cheese, many of which are not widely available. Other highlights include the Artisan Food Producers’ Market, tastings, foraging, children’s activities, the traditional Burren Slow Food Banquet as well as a Seafood Picnic in a boat under the Cliffs of Moher. www.slowfoodclare.com/festival
LITFEST
REAP THE ROSEMARY BENEFITS Following rosemary being heralded by experts as a possible key to a longer, healthier life, we were intrigued to hear of the launch of No. 1 Rosemary Water, the world’s first pure rosemary extract drink.
It’s festival season
pure rosemary botanical extract and pure spring water. The process of extracting the bioactive compounds in fresh rosemary is a strictly controlled process carried out by botanical scientists; the optimal blend was achieved only after considerable research and trials to perfect the levels of active compounds.
Shanagarry, Co. Cork 19-21 May Tranquil Ballymaloe transforms into a bustling food Mecca during LitFest, with lovers of all things food and drink converging for a weekend of intriguing discussions, delicious things to eat and drink and an infectious party atmosphere. This year’s festival is zeroing in on food literacy, rather than specifically food and drink writing. It is the only festival of its kind in Ireland and has created an important hub for food enthusiasts worldwide to meet and share ideas with each other. www.litfest.ie
WEXFORD FOOD AND WINE FESTIVAL One penny from every bottle sold will be donated to Alzheimer's Research UK, the leading Alzheimer's Research charity. To learn more or purchase bottles, visit www.rosemarywater. com. No. 1 Rosemary Water will also be available exclusively in Harvey Nichols stores nationwide and online.
Wexford town 27-28 May The Wexford Food and Wine Festival has established itself as a premier food and drink event in the south east. Organised by a committee of local volunteers, the festival merges food vendors, small producers and cooking demonstrations to keep attendees busy and very well-fed! www.wexfordfoodfestival.ie
RSP €3.95/330ml and €4.95/750ml. www.harveynichols.com
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CORNER
MILLY’S REAL FOOD
THE ADRIATIC KITCHEN
FINN’S WORLD
By Barbara Unkoviá Published by Exisle €9.40/£7.99
By Finn Ni Fhaolain Published by Gill Books €22.99/£19.50
By Nicola Millbank Published by HQ €23.50/£20
Inspired by the culinary traditions of Korâula, a sun-soaked Croatian island in the Adriatic Sea, this deceptively small cookbook is packed with over 70 rustic recipes based on fresh, local produce and organised by season. We love the recipes themselves; heavily influenced by Italian cuisine and understatedly vibrant they rely wholly on the quality of the ingredients. The recipe list is full of tempting choices like focaccia bread with rocket and cheese; courgette fritters with sage; olive and lemon chicken; fisherman’s stew; double chocolate fig truffles; and homemade limoncello; rendering us both hungry and in desperate need of a sun holiday. Our one protest is that we would have liked to see recipe photos — although our mouths are already watering, so perhaps it’s for the best.
We love this brand-new cookbook from Irish surf enthusiast Finn Ní Fhaoláin. Finn’s food journey began when she was diagnosed coeliac and became determined to recreate her favourite dishes without gluten. Full of helpful tips and beautiful, inventive coeliacfriendly recipes, Finn’s World will be a valuable addition to any bookshelf, whether gluten-free or no, but will be particularly useful to anyone who has been missing old favourites. Splurge on decadent chocolate churros, make your roasts complete with flavoursome gravy and stuffing, create beautiful cakes, bake the bread you’ve been remembering fondly and enjoy a wide range of breakfasts, dinners, lunches and snacks.
Team Easy Food doesn’t believe in faddy diets or the idea that certain foods should make you feel guilty. We focus on home cooking and enjoy eating healthily, but we also believe that a little of what you fancy does you good — and that’s the exact concept behind this book of no-nonsense, flavoursome recipes for the home cook. Actress and food writer Nicola “Milly” Millbank includes “recipes that embrace all ingredients and food groups — pancakes to paella, salads to sticky ribs. It’s time to enjoy real food again.” Influenced by flavours from around the world and stretching from brunch to sweet treats via snacks, sauces and even dog biscuits, we found it practically impossible to find a recipe we didn’t want to try, and the stunning photography makes it all the more enticing. Much office time was spent staring longingly at those same sticky ribs. Two very enthusiastic thumbs up.
STIRRING UP FUN WITH FOOD By Sarah Michelle Gellar and Gia Russo Published by Grand Central Life and Style €25.90/£21.99 We tried to be objective about this one, but we’ve been obsessed with the inimitable Sarah Michelle Gellar since her Buffy days. We’ve been eagerly following her transition into foodie entrepreneur on social media as she founded new company Foodstirs, and now that we have her debut cookbook in hand — co-written with former Martha Stewart Living editor Gia Russo — we can confirm that it’s been worth the wait. With over 115 ways to be creative in the kitchen, this is the book to buy if you’re struggling to entice fussy little ones into broadening their horizons for any occasion, whether that’s a birthday, Christmas, the summer solstice, a slumber party or a fun celebration of Star Wars day. That said, these recipes are definitely not just for kids — there are plenty we’re dying to try ourselves: homemade veggie spring rolls, chocolate truffle cupcakes, garlicky pull-apart breads and crispy asparagus fries to name but a few. If you’ve ever wanted to put together the most creative spread your friends have ever seen, this beaut of a book will be right up your alley.
12 Easy Food
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products
Go GREEN
1.
Add a breath of fresh air to your kitchen with these products inspired by the fertility of the season 4. 3.
2.
7.
6. 5.
8.
1. Desktop herb garden www.coolgift.com €29.95/£25.50 2. Green pea apron www.oakroomshop.co.uk €29.30/£24.99 3. Green cabbage leaf jug www.oakroomshop.co.uk €32.85/£27.99 4. Peropon drinking animal planter (choose from cat: wild strawberry; dog: clover; frog: mint; panda: basil) www.firebox.com €11.70/£9.99 5. Aqua marine leaf bowl www.dotcomgiftshop.com €8.95/£7.60 6. Orla Kiely grow your own basil www.inkoo.co.uk €23.40/£19.95 7. Matchstick garden – grow herbs from an old-fashioned matchbook! www.designist.ie €2.50/£2.15 8. Colourful Creatures children’s cutlery set www.dotcomgiftshop.com €8.95/£7.60
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COMPETITIONS
POSTAL ENTRIE
S
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WIN DINNER FOR TWO WITH WINE ! Le Plancha is giving one lucky Easy Food reader and a guest the chance to win dinner for two with wine at its restaurant on the 'golden mile' of Monkstown. Sit back, relax and let Le Plancha Restaurant offer you an exceptionally authentic dining experience centred on Mediterranean cuisine and beautiful views of the Dublin seaside. From light bites to classic main courses, delectable sides and delicious desserts, Le Plancha has a wealth of tasty dining options to choose from including their signature seafood and steak dishes. To be in with a chance to win, simply email your contact details to [email protected] with LE PLANCHA in the subject line.
Le Plancha | 1a The Crescent, Monkstown, Co. Dublin
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competitions
Win a hamper of natural skincare products The Urban Veda range of four affordable, high quality facial and body skincare products is formulated using clinically proven, natural, vegan and organic ingredients. The various ranges are uniquely formulated for different skin types, in line with the principles of Ayurvedic and the ‘doshas’, which identify the different physical and emotional tendencies in an individual’s mind and body.
To be in with a chance to win a deluxe hamper of Urban Veda products, email your contact details and the answer to the question below to [email protected] with URBAN VEDA in the subject line: How many ranges are in the complete Urban Veda natural skincare offering?
WIN A ROOFTOP DINNER FOR TWO Galway’s only Rooftop Garden opens for al fresco dining this summer and, to celebrate, 56 Central is giving two readers the chance to each win a €100 voucher to spend in house at this city centre eatery. 56 Central will officially open their redesigned rooftop Buddha Garden this summer, meaning al fresco dinning above the streets will be happening all summer long! Located to the rear of the restaurant, the rooftop garden is away from the hustle and bustle of Galway’s busiest street and is, when it decides to shine, a sun trap from afternoon to evening. The rooftop garden is the ideal location to enjoy a refreshing house juice, iced coffee or a little glass of bubbles. Summer dining at 56 Central is focused around their mega salads, juicy burgers and lighter bites, including sweet potato fries and flatbread pizza.
To enter, simply email your contact details to [email protected] with 56 CENTRAL in the subject line. Private events can be catered for at night and from early morning. Opening hours: Mon-Thurs, 8:30am–6pm Fri-Sat, 8:30am–8:30pm Sunday, 10am–6pm Tel: 091-569511 www.56central.com
www.urbanveda.ie
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56 Central Restaurant
@56central
@56centralrestaurant
Easy Food 15
25/04/2017 16:09
ABOUT FREIXENET Freixenet Cordon Negro is Ireland’s best-selling Cava, offering consumers a Champagne-quality sparkling wine with a distinctly Spanish twist. Widely available around Ireland (RSP €20), it’s the perfect bubbly for any celebration – even if that celebration is just a Tuesday catch-up with friends. But its weight, flavour and versatility means it’s perfect for enjoying with food too, and can even be enjoyed throughout a meal. Founded in 1861, Freixenet has produced outstanding sparkling wines for over 150 years, becoming the world’s leading producer of top-quality sparkling wines while still remaining family-owned. Pronounced “fresh-eh-net”, Freixenet’s Cavas are made in the same way as Champagne...it’s a difficult and lengthy process, but well worth the effort! Based near Barcelona in Spain, Freixenet combines the traditional Catalan grapes of Macabeo, Xarel·lo and Parellada to produce a sparkler that shares some of the toasty yeasty characteristics of Champagne but adds the Iberian twist of tropical fruit and citrus.
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Design a bottle, AND WIN!
GET THOSE CREATIVE JUICES BUBBLING TO BE IN WITH A CHANCE TO WIN A CASE OF FREIXENET CAVA! Whether it’s a bit of a doodle or an intricate mosaic, Freixenet bottles make the perfect canvas for your personal artwork. As if that wasn’t reason enough to pick up a bottle of the world’s best-selling Cava, it can also be your ticket to a case of six bottles of this bubbly!
How to enter
The winner will receive a case of Freixenet Cava, and a photo of their design in Easy Food!
1.
Design inspiration!
Pick up a bottle of Freixenet in your local supermarket or off-licence (RSP €19.99).
2.
Draw your own original design on the bottle – silver and gold markers work well, but have fun with chalk, coloured pencils or matte paint. If it sticks, it works!
3.
Take a snap of your design and upload to Twitter, Facebook or Instagram using the hashtag #FreixenetDesign. You can also upload to www.freixenetireland.com or email to [email protected].
Terms and conditions apply.
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T
SUMMER DELIGHTS
d, No Good Foo ss e tr S alker By Tara W d by e h lis Pub ress Mercier P .20 19 €22.99/£
Tara Walker from the East Coast Cookery School shares simple, vibrant recipes from her new cookbook 18 Easy Food
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ara Walker knows her way around a kitchen — from growing up in her family’s restaurant business to later studying at the world-renowned Le Cordon Bleu culinary school in Paris, she has always nurtured her love of cooking for others. And while she has even spent time in the Michelin-starred Chapter One restaurant kitchen, she now focuses on teaching others to cook at the East Coast Cookery School in Termonfeckin, Co. Louth, and through her televised cookery slots on TV3. It is this pull to spread her love and knowledge of food to others that has made her such a successful and genuine advocate in the movement for ‘back-to-basics’ home cooking in Ireland. Her recipes are meant for sharing with family and friends, and she has adapted each to take the stress out of cooking so that — no matter your skill level — you can be sure you’re working as efficiently as possible and getting the best return on your time spent in the kitchen. They also make the most of kitchen staples, so that not only are the dishes bursting with flavours, but they will also help cut down on your weekly food bill. We’ve included some of our favourite recipes from Tara’s new cookbook, Good Food, No Stress, so that you can try your hand at some of her tried-and-tested staples at home. East Coast Cookery School Termonfeckin, Co. Louth 087 989 3871 www.eastcoastcookeryschool.ie
MAY 2017
25/04/2017 15:44
guest editor Tara Walker
What do you like to cook at home? I really love fresh fish. I am lucky to live near the fishing port of Clogher Head, so I will often call my fishmonger to see what he recommends and build a meal around that. Other times, I tend to enjoy opening the fridge, seeing what leftovers there are and creating a new dish from them. We tend to have set dishes in the cookery classes I run, so on my day off I enjoy experimenting in the kitchen. How did you first develop a love for cooking? Having grown up with parents who had food businesses all my life, food was always a very important part of my family routine with a homemade meal every night. Although my parents were very busy with their business, but this was always the focus of the evening — sitting down together and enjoying a nice meal. What tips to do you have for home cooks who want to make weeknight cooking less stressful? It might sound boring but having a wellstocked store cupboard, fridge and freezer will stop you from dialling the take-away or using jars of sauces and processed food. When you go to the trouble of making something, try to get more than one meal out of it; for example, I did homemade pizzas recently with a homemade tomato sauce. I froze half the dough and turned it into a rosemary and seasalt bread. I froze the tomato sauce in batches and used it to make chicken Parmigiana and homemade baked beans (a great after-school snack for my daughter) and tossed the last bit through some hot pasta with olives, basil and goat’s cheese for a quick lunch “al desko” for myself. In my cookbook, there is a meal planner to give people ideas of different dishes that can be made with one recipe. The idea is that it’s more than just batch cooking, which can get a little boring when you end up eating the same thing two or three times in a week. With a busy schedule, how do you make time to cook? I suppose it’s about prioritising a home cooked meal made from scratch, as this can really benefit your health and well-being, and essentially building the time into your day to do this. And of course, using the tips I mentioned above.
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What are the main ingredients you always keep in your cupboard/fridge? In the storecupboard… • Olive and rapeseed oil • Chickpeas • Tuna • Cannellini beans • Pumpkin seeds • Pine nuts • Tins of tomatoes • Brown rice • Black or red quinoa • Bulgur wheat • Red split lentils (great protein for bulking out soups, stew, curries) • Noodles • Spelt or wholemeal pasta • Cumin, coriander and turmeric • Marigold vegetable bouillon
What dishes do you like to cook with your daughter? She really loves baking, as most children do, so cupcakes, shortbread and cakes are always well received, but I do try to encourage savoury dishes. One of her favourites would be homemade pizzas; she enjoys kneading the dough and adding her own toppings. She also loves chicken curry and quesadillas, and one of her all-time favourites is hummus, which she loves bringing to school in her lunch box. What’s the best cooking advice you’ve ever received? Make sure you give things enough time to caramelise properly as this is what gives depth of flavour. My time at Le Cordon Bleu in Paris really reinforced this.
In the fridge… • Feta cheese • Greek yoghurt • Chorizo • Harissa paste • Red and yellow peppers • Cherry • Cucumbers
What’s the worst kitchen disaster you’ve ever had? One time I was catering for a large number of people and I was making eight pavlovas. All of them were extremely runny — I had over-whisked the egg whites. They had to be remade, which was stressful when there were so many people to cater for and so many dishes to look after.
I also always have avocados, eggs, garlic, onions, lemons and bananas. This way I can throw together a healthy salad for lunch that’s full of protein; for example, cannellini beans, tomatoes, peppers, avocado, cucumber, tuna and Feta with a squeeze of lemon juice and some extra-virgin olive oil. It takes five minutes to prepare but it’s a low-GI, high-protein option to keep you going during the day. A quick soup can always be whipped up on a cold day.
What’s the most valuable advice that you give to students at the East Coast Cookery School? Going back to the importance of caramelisation, I always advise people to pop a pinch of salt into their onions or soffritto to prevent them catching and burning, thus allowing them to caramelise slowly. I also give a talk on the importance of umami and how to make sure you have it in your dishes.
What inspires you to develop new recipes for the family? Having had some family members with illnesses, I’m always consciously trying to be as healthy as possible in my food choices. That is not to say that I don’t enjoy a beer, a glass of wine or some baked treats, but it's really about not going near any processed foods whatsoever. Often, going on holiday inspires me to experiment with new flavours and ingredients. Last summer, my husband and I had a most beautiful lunch of prawns, Feta, oregano and tomatoes in Santorini. It was so simple and delicious that I have tried to recreate it at home; sadly I haven’t had the fresh Santorini tomatoes that made it special, but I am waiting for someone I know who grows them to give me some this summer!
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guest editor Tara Walker
“A fantastic, light and speedy soup that takes just 10 minutes to make. This is a lovely meal for the summer months. Note: this is also fabulous as a beetroot soup. Just add four cooked vacuum-packed beetroots instead of the peas and simmer for 15 minutes, then proceed as below. It is a good idea, before you start, to check how hot your chillies are, as they can vary in strength.”
Fragrant pea and lemongrass soup Serves 4-6 1 onion 1 garlic clove 2 stalks of lemongrass 1 red chilli, deseeded 1 thumb-sized piece of ginger Rapeseed oil 850ml chicken or vegetable stock 450g peas, fresh or frozen Nam pla (Thai fish sauce) ½ a lime A handful of fresh coriander A little crème fraîche (optional) 1 Place the first five ingredients in a food processor and blitz until well chopped. 2 Heat some oil in a large saucepan, add the blitzed vegetables and sweat over a medium heat for 2-3 minutes until soft. Pour in the stock and bring the soup to the boil. 3 Add the peas and bring the liquid back to the boil. The peas do not need to be cooked any more than this or they can lose their vibrancy. 4 Blitz with a stick blender until fairly smooth. Season with some nam pla and lime juice to taste. When serving, top with the coriander and a little crème fraîche, if desired. Per Serving 109kcals, 3.2g fat (0.4g saturated), 16.1g carbs, 5.6g sugars, 5.2g protein, 4.8g fibre, 0.464g sodium
“You can use shop-bought teriyaki sauce when making this recipe (use 3-4 tablespoons), but I prefer to make my own and that is what I have done in this recipe. It’s tastier than the shopbought equivalent and healthier too, as there are no preservatives or unnatural additives.”
Salmon teriyaki with pickled cucumber and toasted sesame seeds Serves 2 2 salmon fillets 3 tbsp sesame seeds
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For the teriyaki sauce: 4 tbsp soy sauce 2 tbsp rice wine vinegar or mirin (Japanese sweet rice wine) 1 tbsp honey 1 tsp sesame oil 2 tbsp water mixed with 1½ tsp cornflour 2 tbsp brown sugar A thumb-sized piece of ginger, finely grated 1 garlic clove, minced For the Japanese pickled cucumber: ½ a cucumber 3 tbsp mirin (Japanese sweet rice wine) 1 Start by making the pickled cucumber. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Cut into quarters lengthways. Using a vegetable peeler, slice the cucumber into ribbons. Place in a bowl and douse in the mirin. Leave for at least one hour, stirring regularly to ensure the cucumber is fully coated in the mirin.
2 Mix together all the ingredients for the teriyaki sauce in a pot and bring to the boil. Reduce the heat and simmer for 3-4 minutes until the sauce has thickened and the sugar has dissolved. 3 Heat a frying pan until very hot and fry the salmon on one side for about two minutes. Turn and cook for the same length of time on the other side. The salmon should be slightly charred and crispy on the outside. 4 Add the teriyaki sauce to the frying pan with the salmon and reduce the heat. Simmer for about 3-4 minutes until the liquid has thickened and reduced by half. 5 While the salmon is cooking, gently toast the sesame seeds in a dry frying pan. 6 Serve the salmon with a little of the reduced teriyaki sauce poured over it, accompanied by a rice salad and the Japanese pickled cucumber and sprinkled with the toasted sesame seeds. Per Serving 501kcals, 20.6g fat (3g saturated), 36.8g carbs, 19.5g sugars, 40.1g protein, 3.7g fibre, 1.89g sodium
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guest editor Tara Walker
“If you have already marinated the meat, but the weather lets you down on the day, you can cook this in the oven instead. Just preheat the oven to 180˚C/160˚C fan/gas mark 4 and cook as instructed.”
Easy fragrant butterflied leg of lamb with raita and pomegranate seeds Serves 8-10 1 butterflied leg of lamb A portion of raita A bunch of fresh mint A handful of pomegranate seeds For the marinade: 2 tsp coriander seeds 2 tsp fennel seeds 2 tsp cumin seeds 2 tbsp cardamom pods 1 tsp cayenne pepper 100ml olive oil (bog standard is fine for this) 50ml soy sauce Zest of 1 orange 5 garlic cloves, roughly chopped For the raita: 100g Greek yoghurt 1 garlic clove, minced or finely chopped 1 tsp lemon juice 1 sprig of fresh mint, finely chopped ½ of a cucumber Salt and black pepper 1 Place the coriander seeds in a dry pan and gently toast for a few seconds, then add the fennel and cumin seeds and continue to toast for 2–3 minutes or until fragrant. 2 Grind all the seeds and the cardamom pods in a pestle and mortar. As this is a rustic dish, leave the cardamom pods, which won’t break down fully, in the mix; they are easily removable later and give a fantastic flavour. 3 Mix all the marinade ingredients together and pour over the lamb. Leave in the fridge overnight if possible but give it at least six hours to infuse. 4 Take the lamb out of the fridge an hour before cooking. Remove from the marinade, but reserve the liquid for later. Heat the barbecue to a high heat (smoking) and place the lamb on. The idea is to char the outside. 5 Reduce the temperature of the barbecue (if using solid fuel remove the meat and allow the fuel to cool for a few minutes, letting the flames die down), then continue to cook, basting with the reserved marinade, for about
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20-30 minutes, or until cooked to your liking. Allow the lamb to rest for at least 10 minutes before carving. 6 While you are waiting, make the raita. In a small bowl, combine the yoghurt, garlic, lemon juice and mint. Cut the cucumber in half lengthways and remove the seeds with a teaspoon. Chop it finely and stir it into the yoghurt. Season to taste. 7 Before carving the meat, remove any visible cardamom pods. Arrange the slices of meat on a platter and scatter with the mint leaves and pomegranate seeds. Serve the raita on the side or drizzle over the lamb. Per Serving 380kcals, 25.2g fat (5.4g saturated), 3.6g carbs, 0.8g sugars, 40.9g protein, 0.8g fibre, 0.431g sodium
“This takes 10 minutes to prep, but 30-35 minutes to cook. It is one of those dishes that you can throw in the oven the minute you get in the door. By the time you have changed into something more comfortable and set the table, it will be ready. You could also get it ready the day before and leave it in the fridge, covered, until you are ready to cook it. It is best to use fresh herbs in this recipe, but you can use dried if fresh aren’t to hand. I like to use rooster potatoes for this recipe, but other varieties can be used too.”
Chicken and orange tray bake with green salad
8 garlic cloves, peeled but left whole 4 medium-sized potatoes, washed and cut into 2-3cm chunks 2 red onions, peeled and cut into wedges 1 courgette, sliced into 5cm chunks 1 red or yellow pepper, sliced into 2-3cm chunks A few cherry tomatoes 2 sprigs each of rosemary, thyme and oregano Salt and black pepper 2 tbsp olive oil 1 orange, cut into wedges 1 bag of green salad leaves of your choice French dressing 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the chicken pieces on a large roasting dish and add the garlic, potatoes, vegetables and herbs to the dish. Season with salt and pepper and drizzle with the olive oil, making sure everything is coated. 2 Squeeze a few of the orange wedges over the chicken, then throw all of the wedges in. Make sure the chicken pieces are on top, so that the skin is crispy when cooked. 3 Roast for 30-35 minutes, checking and stirring every 10 minutes or so to ensure even cooking. Make the salad dressing. 4 To serve, divide the chicken, vegetables and potatoes between four plates and drizzle with some of the pan juices. Serve the green salad on the side, drizzled with the dressing.
Serves 4 8 chicken pieces, a mixture of thighs, drumsticks and skin-on breasts on the bone
Per Serving 769kcals, 25.5g fat (6.1g saturated), 62.9g carbs, 18g sugars, 73.4g protein, 13.5g fibre, 0.268g sodium
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guest editor Tara Walker
“I always keep a few sausages in the fridge or freezer. My butcher in Termonfeckin makes great sausages and they are a brilliant stand-by ingredient. This one is particularly popular with visiting kids.”
Toad in the hole with onion and mushroom gravy Serves 4 Vegetable or rapeseed oil 6-8 large sausages For the batter: 250ml milk 115g plain flour A pinch of salt 2 eggs For the gravy: A knob of butter 1 small onion, finely diced 1 tsp tomato purée 3-4 mushrooms, sliced 1 tbsp plain flour 250ml beef stock 1 tsp redcurrant jelly 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Mix the ingredients for the batter together in a jug and set aside. 2 Put a glug of oil in a roasting dish and place in the oven until very hot. Add the sausages to the hot oil and return to the oven. Cook for about five minutes or until turning golden. 3 Add the batter to the hot dish, being careful as it will spit a little. Return to the oven for about 20 minutes or until the batter has cooked and is golden brown. While it is cooking, make the gravy. 4 Melt the butter in a saucepan over a medium heat and add the onion. Sauté gently until soft, then add the tomato purée and mushrooms. Cook for a minute or so, then add the flour. Continue cooking for about three minutes, stirring. 5 Add the beef stock and keep on a low simmer until thickened. Stir in the redcurrant jelly and check for seasoning. 6 Serve the toad in the hole with a little of the gravy over the top — you should have enough to bring an extra jug of gravy to the table.
Per Serving 324kcals, 16g fat (6g saturated), 31.6g carbs, 4.3g sugars, 13.3g protein, 1.4g fibre, 0.478g sodium
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“These are my take on lamb koftas. If you can’t be bothered making the raita, just pop a couple of dollops of natural or Greek yoghurt on when you are serving. These burgers can also be cooked on the barbecue. I like to serve the burgers in lightly toasted pitta breads as they are lighter than burger buns, but if you prefer the traditional bun, go for it.”
Lamb and Feta burgers Serves 4 450g lamb mince 1 red onion, chopped 1 garlic clove, finely chopped 2 tbsp fresh oregano (use 1 tsp of dried if you don’t have fresh) 1 tbsp fresh parsley, finely chopped 1 preserved lemon, finely chopped 1 tsp ground cumin 100g Feta, crumbled 1 egg, whisked lightly Salt and black pepper 1 portion of raita Pitta breads Rocket leaves
1 Combine the lamb mince, red onion, garlic, oregano, parsley, lemon, cumin and feta in a bowl with half of the egg, keeping the other half back. Mix thoroughly and check that the mix is wet enough to hold together, adding more egg if necessary. Season the mixture and cook a teaspoonful of it to check that it is seasoned the way you like it. 2 Once you are happy with the flavour, shape into patties and refrigerate if time allows, as this helps the burgers to keep their shape. 3 Cook on a griddle or pan for 5-8 minutes on each side, checking the middle of one to ensure it is completely cooked through. 4 Leave to rest for five minutes and make the raita, or use store-bought if you have it. 5 Place each burger in a pitta with some raita and rocket leaves. Per Serving 463kcals, 17.6g fat (7.1g saturated), 32g carbs, 3g sugars, 5.2g protein, 5.2g fibre, 0.425g sodium
Tara’s Tip:
This burger recipe can also be used for meatballs, which are great baked in tomato sauce.
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“A cross between a pizza bianca (no tomato sauce) and its French neighbour, pissaladière (a delicious tart similar to a pizza, topped with well-caramelised onions, originating in Nice in the south of France).”
Homemade pizza with caramelised onion, potato, Bellingham blue cheese and thyme Makes 1 large or 4 small pizzas For the base: 325g plain or strong white flour 7g pack fast-acting yeast 1½ tbsp olive oil 175-200ml lukewarm water
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½ tbsp sugar ½ tsp salt For the topping: 1 potato 1 tbsp olive oil 1 knob of butter 1 onion, thinly sliced A pinch of salt 100g Bellingham blue cheese, in chunks A couple of sprigs of thyme, leaves removed 1 Put the flour into a large bowl. Make a well in the centre, add the yeast and the oil and about two tablespoons of the water. Add the sugar and salt on top of the flour, trying to
keep the salt away from the yeast initially, as it can kill the yeast before it has a chance to activate. Gradually work the water and oil into the flour, then add the rest of the water bit by bit, working it in to make a soft dough. Sprinkle in a little extra flour if the mixture feels too sticky, but make sure it is not too dry — the dough should be pliable and smooth. 2 Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on the work surface when needed) until the dough is smooth and stretchy (soft but elastic). 3 Shape the dough into a ball, stretching the top by gently tucking any rough edges into the centre on the bottom of the ball. Place the rounded dough into a lightly oiled bowl; cover with plastic wrap and let it rise in a warm spot until double in volume – this should take about 1-1½ hours. Check it after one hour — the dough is ready when it does not spring back when a finger is poked into it. 4 While the dough is rising, boil the potato for a couple of minutes, then slice thinly. If you use a mandolin for slicing the potato there is no need to boil it. 5 To make the topping, add the oil and butter to a frying pan, then add the onion and salt and caramelise for at least 10 minutes, stirring occasionally. You want the onion to be a deep-brown colour. 6 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and heat a baking sheet in the oven. 7 Gently remove the dough to a floured surface and dust your hands with flour. For one pizza, use all of the dough, or using a knife, divide it into four pieces, for four individual pizzas. To shape the dough, using your fingertips begin pushing the dough from the centre out towards the edge and then start pulling, stretching and turning the piece of dough in the air to make it thinner and thinner without making a hole. Remember that the more you handle the dough, the tougher it becomes. 8 Top with the onion, followed by the slices of potato, the cheese and the thyme leaves. Bake in the oven for about 10 minutes or until golden brown on top. Per Serving 782kcals, 48g fat (12.1g saturated), 75.7g carbs, 3.4g sugars, 15.2g protein, 4.7g fibre, 0.668g sodium
Tara’s Tip:
The basic pizza base recipe here can be topped with whatever you like. If you prefer a tomato base on your pizza, then just use a tomato sauce recipe.
MAY 2017
25/04/2017 15:48
guest editor Tara Walker
“Even if you don’t have all the ingredients for this curry paste, give it a go anyway, as any combination of spices with the ‘blandish’ potato will be delicious. If you can’t be bothered making the raita, just use some natural or Greek yoghurt instead. This curry paste recipe makes approximately five tablespoons.”
Potato and spinach curry Serves 4 Groundnut oil 1 onion, finely chopped A pinch of salt 1½ tbsp tomato purée 350g potatoes, peeled and cubed 2 garlic cloves, finely chopped 400ml vegetable stock 200g spinach leaves, washed A handful of flaked almonds, toasted A handful of fresh coriander, chopped For the Goan curry paste: 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp black peppercorns 1 tsp fennel seeds 1 tsp turmeric 1 tsp sea salt 3 garlic cloves 1 tsp tamarind paste A thumb-sized piece of ginger, peeled 1 tbsp red wine vinegar 1 tsp tomato purée 1 tbsp groundnut oil For the raita (optional): 100g Greek yoghurt 1 garlic clove, minced or chopped finely 1 tsp lemon juice 1 sprig of fresh mint, finely chopped ½ a cucumber Salt and black pepper 1 To make the curry paste, place the dry spices in a frying pan and toast gently, until fragrant and popping slightly. Transfer to a pestle and mortar and grind with the sea salt. Add the rest of the ingredients to a food processor and blitz with the dry spice mixture until you have a smooth paste. 2 Heat a heavy-based saucepan and add a glug of groundnut oil. Add the onion with a pinch of salt and sweat with a lid on for a few minutes until softened. 3 Add the curry paste and tomato purée and cook for a couple of minutes. Add the
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potatoes, garlic and stock and simmer for about 10 minutes or until the potatoes have softened. Finally, add the spinach in for the final two minutes of cooking. 4 While the curry is cooking, make the raita. In a small bowl, combine the yoghurt, garlic, lemon juice and mint. Cut the cucumber in half lengthways and remove the seeds with a teaspoon. Chop it finely and add it to the
yoghurt. Season to taste. 5 Serve with some rice and topped with a dollop of raita, some toasted flaked almonds and the coriander.
Per Serving 211kcals, 8.4g fat (1.6g saturated), 28.8g carbs, 6.1g sugars, 8.3g protein, 6.2g fibre, 0.898g sodium
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160596 SCA Plenty Trade Advert EF121_28_Plenty_AD.indd 28 206x290mm.indd 1
18/10/2016 18:40 15:05 25/04/2017
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-44 IN THIS SECTION
LEAN, GREEN BEAN MACHINE P30
Whether as a main or on the side, in-season green beans are the perfect summer staple
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EAT IRELAND P34
This Irish fruit wine has Recipe Editor Jocelyn Doyle dreaming of long, lazy afternoons
NOT SO CRESSFALLEN! P36 Pep up summer dishes with fresh, seasonal cress
BERRY GOOD! P40
Make the most of seasonal strawberries with these oh-sosweet desserts!
Easy Food 29
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LEAN, GREEN
BEAN MACHINE
Whether as a main dish or on the side, in-season green beans are the perfect summer staple
30 Easy Food
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MAY 2017
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what’s in season? green beans
love
MAKE IT YOURS: This would work just as well with chicken or pork mince.
GREEN BEANS LOVE… ❤ BUTTER ❤ BACON ❤ GARLIC ❤ ALMONDS ❤ LEMON ❤ GOAT’S CHEESE ❤ EGGS ❤ CHICKEN ❤ MUSHROOMS ❤ BEEF ❤ SHALLOTS AND ONIONS ❤ SOY SAUCE ❤ BALSAMIC VINEGAR ❤ MUSTARD ❤ CREAM
Asian green bean and turkey stir-fry Serves 4 2 tbsp peanut or vegetable oil 500g turkey mince 2 garlic cloves, thinly sliced Salt and black pepper 250g green beans, trimmed 180ml teriyaki sauce 1 x 2cm piece of fresh ginger, peeled and grated Zest and juice of ½ a lime To serve: Rice or noodles Red chilli, sliced Lime wedges 1 Heat half of the oil in a large pan over a medium-high heat. Cook the turkey mince until completely browned with no pink parts remaining, breaking up any lumps with a wooden spoon. 2 Add the garlic, season with salt and pepper and cook for one minute longer. Drain any fat from the pan and transfer to a bowl.
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3 Wipe the pan clean with a ball of kitchen paper. Return to a medium-high heat and add the remaining oil. When hot, cook the green beans for five minutes, stirring occasionally, until just tender and slightly charred. 4 In a bowl, stir together the teriyaki sauce, ginger, lime zest and juice. 5 Stir the turkey mixture into the green beans. Pour in the teriyaki mixture and toss to coat. Serve immediately over rice or noodles, garnished with sliced red chilli and some lime wedges for squeezing over. Per Serving 315kcals, 15.9g fat (4g saturated), 14.6g carbs, 8.9g sugars, 29.2g protein, 2.4g fibre, 2.031g sodium
x
___ JAN ___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT
In season May to October
___ NOV ___ DEC Easy Food 31
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Lemon, bacon and green bean pasta salad
2 large handfuls of rocket 40g Parmesan, grated
Serves 6 5½ tbsp olive oil 100g bacon lardons 350g farfalle pasta 250g green beans, cut in half lengthwise 1 tbsp fresh thyme Zest of 1 lemon 4 tbsp roasted salted pistachios, crushed 2 tbsp apple cider vinegar 2 shallots, finely chopped 2 garlic cloves, crushed Salt and black pepper
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1 Heat half a tablespoon of olive oil in a pan over a medium-high heat and cook the bacon lardons until crispy. Drain on a plate lined with kitchen paper and set aside. 2 Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Add the green beans to the boiling water for the final two minutes of cooking time. 3 Place the pasta and green beans in a colander and rinse under cold water until no longer warm. Drain well.
4 In a large bowl, combine the bacon, pasta and green beans with the thyme and half of the lemon zest. Toss to combine. 5 In a small bowl, whisk together the apple cider vinegar, shallots, garlic cloves, remaining lemon zest and some salt and black pepper. Add the remaining olive oil in a slow, steady stream, whisking constantly until blended. 6 Drizzle the dressing over the pasta mixture. Add the rocket and toss gently to coat. Top the pasta with some grated Parmesan and serve. Per Serving 444kcals, 25.2g fat (5.6g saturated), 38.9g carbs, 1.4g sugars, 17.5g protein, 2.5g fibre, 0.519g sodium
MAY 2017
25/04/2017 14:43
what’s in season? green beans
Individual cheesy green bean gratins Serves 4 150g breadcrumbs 1 tbsp olive oil 80g Parmesan cheese, grated 400g green beans, trimmed 60g goat’s cheese, crumbled 120ml cream Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a bowl, combine the breadcrumbs, olive oil and half of the Parmesan. Set aside. 2 Cut green beans crosswise into thirds. Cook in boiling water for 3-4 minutes or until crisptender, then drain and rinse under cold running water. Pat dry with kitchen paper. 3 Toss the green beans together with the goat’s cheese, cream, salt, black pepper and the remaining Parmesan. Pack the mixture into four ramekins. Cover each ramekin with tin foil
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and place on a baking tray. 4 Bake for 20 minutes, then remove the foil and sprinkle with the breadcrumbs. Bake for 8-10 minutes longer or until golden. Leave to stand for five minutes before serving. Per Serving 358kcals, 16.6g fat (8.4g saturated), 36.3g carbs, 4.6g sugars, 18.1g protein, 5.2g fibre, 0.565g sodium
A bit on the side
Parmesan-roasted green beans Serves 4 In a small bowl, combine 2 tbsp breadcrumbs, 2 tbsp grated Parmesan, ¼ tsp dried oregano, ¼ tsp dried basil and some salt and pepper. Spread 400g green beans out on a baking tray coated with cooking spray and drizzle with olive oil. Scatter over the breadcrumb mixture and toss to coat. Bake at 220˚C/200˚C fan/gas mark 7 for 20 minutes or until the green beans are tender.
Sesame green beans Serves 4 Bring a pan of salted water to a boil and blanch 400g green beans for 2-3 minutes until just tender. Drain and toss with 3 tsp toasted sesame oil, 1 tsp soy sauce and 4 tbsp sesame seeds. Serve hot, cold, or at room temperature.
Baked green bean fries Serves 4 In a bowl, combine 80g breadcrumbs, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp paprika, ¼ tsp salt and ½ tsp black pepper. Beat 2 eggs in a bowl. Dip 400g green beans in the beaten egg, then coat in the breadcrumb mixture. Spread into a single layer on a baking tray coated with cooking spray. Spray the beans lightly with cooking spray and bake at 220˚C/200˚C fan/gas mark 7 for 10 minutes. Flip them and bake for another 3-5 minutes until crispy. Serve hot.
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EAT Ireland This Irish fruit wine has Recipe Editor Jocelyn Doyle dreaming of long, lazy afternoons
O
ur little island excels at producing many foods, but wine is not one of them. With the exception of David Llewellyn, doggedly producing his Lusca for the past 12 years in spite of our unfavourable climate, the Irish wine industry is practically non-existent. Historically, we’ve focused on those boozy beverages made from the foods we grow best: beers from wheat and barley, ciders from orchard fruits, and mead, a traditional honey wine. By contrast, grapevines are markedly miserable in our wind-whipped realm, known by the Ancient Romans as Hibernia, land of winter; they're much more productive when they’re growing fat, juicy and sweet in the sunnier Mediterranean climes from which they hail.
S
everal years ago, partners Pamela Walsh and Brett Stephenson climbed outside of the box and realised that, while vines planted here may wither away from culture shock, there is wine to be made from the fruits we can grow. Having discovered fruit wines in San Francisco, the couple began making their own small-batch versions. Two years ago, they launched their Strawberry Wine — each bottle packed with 150 strawberries — followed by a Blackberry and Wild Elderberry version. Móinéir is Irish for ‘meadows’. “Strawberries, blackberries and elderberries grow wild around the fields and meadows of Ireland; the name links the wine to the natural heritage of the fruits. Most of our fruits are cultivated by Pat Clarke in Lusk, but we pick our elderberries from the Wicklow hills.”
thicket of wild strawberries in the back garden, but we never get to enjoy the tiny, bright jewels it produces — our border collie cross is too quick for us, nibbling them delicately from the bush the moment they ripen and blithely savouring their sweetness, taunting us with every wag of his satisfied tail. This characteristic sweetness is echoed in Móinéir’s aroma. As Pamela explains, “because strawberries naturally smell sweet even after they’ve been fermented, the first impression you get when inhaling the aroma is the sweetness associated with summer berry desserts. But the wine is different, with freshness, acidity and just a hint of sweetness for balance. Most people are very pleasantly surprised by what they taste. The word 'wow' has been used on more than one occasion!” I first met Pamela and Brett at Wicklow’s Wild&Slow Festival last November, and I remember being surprised in the same manner: expecting a rush of sugar, instead I found vibrant acidity and a distinctive character, much to my delight. As someone who prioritises buying Irish for almost every other product, I was delighted to welcome another option onto our market, particularly such a natural, sustainable one: Wicklow Way Wines are part of Bord Bia’s Origin Green programme and committed to ongoing sustainable production.
Regular readers will know that I usually include a recipe using the foods featured here. However, this is not a wine for cooking, but rather one for a special occasion or gift. It puts me in mind of sitting outdoors on a long, lazy summer day; the perfect aperitivo for a dinner party or accompaniment to a grownup picnic. At just 11% ABV with minimal sulphites, Móinéir is even more suitable for afternoon drinking and less likely to cause the dreaded hangover — although, as Pamela observes, moderation is still key! I ask Pamela which foods she and Brett pair with it. “His favourite is smoked salmon and avocado; mine is a kale salad with a lemon, ginger, garlic and honey dressing. As a special treat it is great with asparagus, and it works well with spicy dishes, while a number of Michelin star restaurants have paired it with strawberry desserts.” Encouraged by the stretch in the evenings and the promise of longer days to come, I opt for a picnic pairing, keeping it elegant but easy. All you need to accompany this crab and leek quiche is a glass (or two!) of chilled Móinéir, a simple salad and some sunshine. We may live in the land of winter, but this beautiful Irish wine is a real taste of summer. Visit www.wicklowwaywines.ie for more information or to purchase. With a minimum order of six 750ml bottles, Móinéir Strawberry Wine is €19.95 per bottle and the Blackberry and Elderberry Wine is €23.95. Individual bottles available in speciality wine shops and artisan grocers for a slightly higher price; stockists listed on website.
So how is making strawberry wine different to its traditional grape-based cousin? Strawberries are indigenous to Ireland and happy in our soil, so Pamela finds the biggest challenge is having to share them with greedy birds, slugs and snails. I can empathise: my family home has a small 34 Easy Food
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what's in season? local food
Crab and leek quiche
Serves 6-8
p-byFor a ste on e id step gu this g in k a m ip to fl , quiche p.124!
500g shortcrust pastry, thawed if frozen Large knob of butter 2 leeks, washed, trimmed and thinly sliced 3 eggs, beaten 300ml crème fraîche 3 tbsp fresh dill, chopped Salt and black pepper 50g fresh brown crab meat 150g fresh white crab meat 60g Parmesan, grated To serve: Móinéir Strawberry Wine Green salad 1 Roll the pastry out into on a floured work surface. Shape into a large circle and use to line a 23cm loose-based fluted tart tin. Use your fingertips to press the pastry firmly into the base and sides, trimming away any excess. Lightly prick the base of the tart all over using a fork. Place the tart base in the fridge for 30 minutes. 2 Preheat the oven to 200°C/180°C fan/gas mark 6. Line the pastry case with parchment paper and half fill with baking beans (or dry rice). Bake the case for 25 minutes. 3 Remove the beans and return the pastry to the oven for a further 5-10 minutes or until beginning to brown. Remove from the oven. 4 Reduce the oven to 180°C/160°C fan/gas mark 4. 5 For the filling, melt the butter in a large heavy-based pan over a medium-low heat. Add the leeks and cook for 3-4 minutes until just softened, stirring frequently. Remove from the heat and set aside. 6 Lightly beat the eggs in a large jug. Stir in the crème fraîche and add the dill and a pinch of salt and black pepper. Beat together until thoroughly combined. 7 Scatter the leeks and the crab meat over the pastry case. Pour over the egg mixture and sprinkle with the cheese. 8 Place on a baking tray and cook for 25 minutes or until the filling is golden-brown and just set, but still wobbles slightly in the centre (it will continue to set as it cools). 9 Remove from the oven and leave to cool in the tin for 15 minutes before removing. 10 Enjoy the quiche with a green salad and a glass of chilled Móinéir Strawberry Wine.
Per Serving 474kcals, 33.8g fat (9g saturated), 32.2g carbs, 1.1g sugars, 11.6g protein, 1.1g fibre, 0.183g sodium
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s s e f r a c l l o e s n t ! o N with fresh, seaso dishes nal w r e m ate m rcr su p es u s p Pe
36 Easy Food
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25/04/2017 14:48
what’s in season? watercress
These delicious dishes will help get summer eating underway! Watercress is grown in flowing
spring water from which it draws many of its minerals and vitamins. It belongs to a powerhouse group classed as ‘superfoods’ — foods which are especially rich in nutrients, antioxidants or phytochemicals (bioactive plant compounds) — and therefore packs more of a nutritional punch. Of these elite veg, watercress is ranked number one in that it packs in the most nutrients per gram, making it the best of the best for your health. Bursting with essential vitamins and minerals, gram for gram, watercress gives you… • More vitamin C than oranges • More vitamin E than broccoli • More calcium than whole milk • More folate than bananas Over time scientific studies have revealed more and more about the power of watercress; not only has it been found to reverse signs of ageing in the skin, but research has also highlighted a significant link between watercress and cancer prevention. For these and more inspiring recipes visit www.watercress.co.uk.
Watercress gazpacho with Manchego croutes Serves 4 “This scrumptious chilled soup is stunning on a hot summer’s day; it's tasty and healthy but, thanks to the peppery hint of watercress, there’s a warming sensation left in the mouth.” For the gazpacho: 1kg ripe plum tomatoes, cored and chopped 1 cucumber, peeled and chopped 1 red pepper, deseeded and chopped 1 green pepper, deseeded and chopped 2 cloves of garlic, crushed 2 spring onions, finely chopped
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75g stale crusty bread, chopped 2 tsp sherry vinegar 50g watercress, plus extra for serving 2-3 tbsp extra-virgin olive oil, plus extra
2 Put the mixture into a blender and blitz
for serving
Cover the soup and refrigerate again until
until smooth. Check the consistency, adding more olive oil if the soup is too thick. Taste and adjust the seasoning if necessary. thoroughly chilled.
For the croutes: 1 small baguette, thinly sliced Olive oil, for brushing 50g Manchego cheese or Parmesan, finely
3 Preheat the oven to 180˚C/160˚C fan/gas
grated
crisp and golden brown.
mark 4. Brush the baguette slices with olive oil and sprinkle on the grated Manchego or Parmesan. Bake for 6-8 minutes or until 4 To serve, top the gazpacho with some
1 Place all of the gazpacho ingredients in
chopped watercress, a little more olive oil
a large bowl. Season well with salt and
and the croutes.
pepper. Mix everything together, pressing down firmly to squeeze out the juices. Cover and leave to marinate in the fridge for
Per serving: 319kcals, 14.6g fat (3.6g saturated), 39.5g carbs, 14.2g sugars, 12.8g protein, 5.2g fibre, 0.382g sodium
at least 30 minutes, or overnight if possible.
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CHRISTMAS ANNUAL MAY 2016 2017
25/04/2017 14:48
what’s in season? watercress
Hot-smoked salmon and watercress salad Serves 2 “Deliciously simple with the crunch of apples and green beans contrasting enticingly with the softer texture of salmon and potato, and all brought together by the power of peppery watercress — a perfect summer salad.” For the salad: 1 small red onion, thinly sliced ½ tbsp white wine vinegar Salt and black pepper 200g baby new potatoes 100g green beans, trimmed 1 cooking apple, cored and sliced 100g watercress, roughly chopped ¼ a lemon, cut into wedges 2 hot-smoked salmon fillets, skin removed For the dressing: 4 tbsp crème fraîche 1 tsp horseradish cream
1 In a large bowl, toss the red onion with
Peppered beef and watercress rolls with caramelised shallot butter
the vinegar and a pinch of salt. Set aside.
Serves 6
surface of both steaks.
“Try this for a mouth-watering change to your standard burger! Don’t discard the barbecue though; you could chargrill the steaks as an alternative cooking method. The peppery watercress really brings out the
frying pan over a high heat. When hot,
flavours of the meat.”
minutes before serving.
Juice of ¼ a lemon
2 Place the potatoes in a pan and cover with cold water. Add salt and boil for 20 minutes until tender. Drain and allow to dry for a few minutes. Tip into the bowl with the red onion, season well and mix to combine. 3 In a separate bowl, mix together the crème fraîche, horseradish and lemon juice, adding salt and pepper to taste. 4 Mix the dressing together with the potatoes and onion. 5 Bring a pan of salted water to the boil. Cook the green beans for one minute, then drain and rinse under cold running water. 6 Divide the potato mixture between two plates. Scatter over the apple slices, watercress and green beans and flake the salmon on top. Serve with a lemon wedge on the side. Per Serving 436kcals, 15.8g fat (4.8g saturated), 38.7g carbs, 15.6g sugars, 37.9g protein, 8.9g fibre, 0.222g sodium
together. Drizzle the steaks with half of the olive oil and season with garlic salt. Press the peppercorns on to cover the entire 3 Heat some of the remaining oil in a add the steaks and sear for 2-3 minutes on each side for medium rare or until they are cooked to your liking. Remove from the heat and tent loosely with foil for 10 4 Meanwhile, prepare the shallot butter.
2 x 150g ribeye steaks 3 tsp whole green peppercorns 3 tsp whole white peppercorns 4 tbsp olive oil 2 tsp garlic salt 6 crusty bread rolls
Heat one tablespoon of the butter in the
100g watercress
cool, then mix with the remaining butter.
frying pan used to cook the steaks. When it begins to foam, add the shallots with a pinch of salt and reduce the heat to low. 5 Cook until the shallots are soft and lightly browned. Transfer to a bowl and allow to 6 Slice the rolls in half and spread both
For the shallot butter: 4 tbsp butter, at room temperature
sides with shallot butter. Slice the beef
2 shallots, finely sliced
each one with a handful of watercress.
across the grain and fill the rolls, topping
1 Remove the steaks from the fridge and allow to come to room temperature; this should take about 30 minutes.
Per Serving361kcals, 21.9g fat (8.5g saturated), 25.9g carbs, 0.3g sugars, 15.7g protein, 1.3g fibre, 0.346g sodium
2 Coarsely chop or grind the peppercorns
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BERRY GOOD! MAKE THE MOST OF SEASONAL STRAWBERRIES IN THESE OH-SO-SWEET RECIPES
Strawberry stuffed French toast
200g caster sugar Zest and juice of 1 lemon
Serves 4-6
2 eggs 120ml milk ½ tsp granulated sugar 12 slices of thick-cut batch or brioche bread 200g cream cheese, at room temperature 150g strawberries, de-stemmed and sliced 50g flaked almonds For the strawberry syrup: 200g strawberries, de-stemmed and chopped
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To serve: Icing sugar 1 Combine all of the ingredients for the syrup in a small saucepan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the strawberries are soft and the syrup is thick. 2 Whisk together the eggs, milk and sugar in a shallow bowl. 3 Spread half of the bread slices with the cream cheese, then top with the sliced strawberries. Top with the remaining slices of
bread and press around the edges to seal. 4 Heat some butter in a frying pan over a medium heat. Dip the sandwiches in the egg mixture and soak for 1-2 minutes per side. Sprinkle some flaked almonds over one side of each sandwich. 5 Cook the sandwiches in the pan, almondside down, for 1-2 minutes until golden brown and crisp. Sprinkle the top of the sandwich with almonds before flipping. Slice on a diagonal to serve with whipped cream, the strawberry syrup and icing sugar. Per Serving 560kcals, 28.6g fat (14.5g saturated), 74g carbs, 42g sugars, 12.8g protein, 3.1g fibre, 0.402g sodium
MAY 2017
25/04/2017 14:49
what’s in season? strawberry desserts
Strawberry orange drizzle cake Serves 10
175g butter, at room temperature 150g golden caster sugar 2 eggs 2 tsp vanilla extract 250g self-raising flour 175g strawberries, de-stemmed and roughly chopped 80g granulated sugar 2 tbsp orange juice To serve: Whipped cream Strawberries, halved 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Grease a standard 900g loaf tin and line with parchment paper. 2 Beat the butter and golden caster sugar in a mixing bowl for three minutes until the mixture is light and fluffy. Beat in the eggs and vanilla extract until creamy. 3 Stir in the flour with a spatula until the mixture is just combined.
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4 Spread one-third of the batter into the tin, then scatter over one-third of the strawberries. 5 Carefully dot and spread half of the remaining batter on top, and scatter with half of the remaining strawberries. 6 Dot the rest of the batter over and spread with the back of a spoon. Bake for one hour, until a skewer inserted into the centre comes out clean. 7 Poke the cake all over with a skewer.
Combine the remaining strawberries with the granulated sugar in a bowl. Microwave for 30 seconds, then mash roughly with the back of a fork. Stir in the orange juice. 8 Spoon the mixture over the cake and leave to set and cool in the tin. 9 Remove from the tin and top with whipped cream and fresh strawberries to serve. Per Serving 328kcals, 15.4g fat (9.3g saturated), 43.8g carbs, 24.3g sugars, 4g protein, 1g fibre, 0.114g sodium
r e v o C
Cook the
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Strawberry fruit salad with honey yoghurt Serves 6-8
400g plain yoghurt 2 tbsp honey ½ tsp vanilla extract Juice of ½ an orange 1 banana, sliced 100g blueberries
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100g raspberries 200g strawberries, de-stemmed and halved 1 bunch of seedless green grapes, halved 1 Combine the yoghurt, honey and vanilla extract in a bowl and set aside. 2 Combine the orange juice and banana slices in a separate bowl. Add the berries and
grapes and gently mix. 3 Spoon the fruit into serving bowls and top with the yoghurt.
Per Serving 97kcals, 0.9g fat (0.5g saturated), 19g carbs, 15g sugars, 3.6g protein, 2.1g fibre, 0.036g sodium
MAY 2017
25/04/2017 14:50
what’s in season? strawberry desserts
Mixed berry roulade Serves 8-10
4 large egg whites 200g caster sugar 1 tsp cornflour 1 tsp vanilla paste or vanilla extract 450ml double cream 450g mixed berries (such as strawberries, raspberries, blueberries and blackberries) Icing sugar, for dusting 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Line a Swiss roll tin with a sheet of parchment paper. 2 Whisk the egg whites with an electric mixer until stiff peaks form.
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3 Gradually add the caster sugar, whisking constantly. Sift in the cornflour and whisk on high for five minutes until the mixture is stiff and glossy. 4 Spread the mixture in an even layer onto the tin and bake for 20-25 minutes until it is crisp on the outside and fluffy on the inside. Set aside and allow to cool. 5 Beat the vanilla paste (or extract) and cream until thickened. 6 Using the back of a fork, smash a handful of the berries in a bowl. Stir through the cream. 7 Transfer the cooled meringue onto a fresh piece of parchment paper dusted with icing sugar. Spread about three-quarters of the meringue with a layer of cream, then top with a layer of mixed berries.
8 Starting at a short end, carefully roll the meringue using the paper to help roll it along. Serve immediately. Per Serving 267kcals, 17.1g fat (10.5g saturated), 27.1g carbs, 23.4g sugars, 2.7g protein, 1.6g fibre, 0.031g sodium
Kim Lynch “A meringue roulade is a very impressive dessert for any family occasion. Meringue can seem daunting, but the hardest part is separating the eggs. I found the recipe very easy to follow and had most of the ingredients already. Because of the short cooking time, the meringue was not overly crisp, which made it surprisingly easy to roll. This recipe would be perfect for a summer barbecue, as you could make the meringue ahead of time, then fill and roll just before serving. I will definitely make this again!”
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Strawberry sorbet Serves 6
1kg strawberries, de-stemmed 200g caster sugar 2 tsp lemon juice Pinch of salt 1 PurĂŠe the strawberries in a blender or food processor until smooth. 2 Add the sugar and blend again for 30
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seconds. Add the lemon juice and salt and blend to incorporate. 3 Strain the purĂŠe through a sieve and discard the pulp. Refrigerate the smooth purĂŠe in a plastic container for 2-3 hours. Transfer to the freezer and freeze for 5-6 hours, stirring every 1-2 hours until completely frozen and smooth. Per Serving 179kcals, 0.5g fat (0g saturated), 46.2g carbs, 41.5g sugars, 1.1g protein, 3.3g fibre, 0.029g sodium
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MAY 2017
25/04/2017 14:50
larder luck TURN TO YOUR STORECUPBOARD TO MAKE MEALS IN MINUTES
46-54 IN THIS SECTION
FLAVOUR, FAST! P46
Have a go at these simple recipes that pack a serious flavour punch
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15 WAYS WITH SNACKS P48 New ideas for your office, midnight and on-the-go snacks
FROM THE BUTCHER'S BLOCK P52
Local butcher Michael Fleming tells us about the added extras you didn't know your butcher offered
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Flavour
fest! es ip ec ch n
Ha v e a g oa that pa t these ck a ser simp i ou s fl le sa av ou l a d rp r u
46 Easy Food
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MAY 2017
26/04/2017 15:23
larder luck luck baking larder fish
Basil Niçoise Serves 4 100g fine green beans 1 bag of mixed salad leaves 2 eggs, boiled and quartered 50g black olives 12 cherry tomatoes, halved 1 x 80g pot of John West Infusions Tuna Basil 1 tbsp white wine vinegar ¼ tsp wholegrain mustard A pinch of salt and pepper 3 tbsp extra-virgin olive oil 1 Steam the green beans for 3-4 minutes until just tender. Leave to cool and set aside. 2 Arrange the salad leaves, eggs, olives, cherry tomatoes and green beans in a bowl, then flake over the John West Infusions Tuna Basil. 3 In a small bowl, stir together the white wine vinegar, mustard, salt and pepper, then slowly whisk in the oil. Drizzle over the salad, and serve with crusty bread.
Spicy tuna taco salad with peach salsa Serves 1 1 small peach, pitted and finely chopped ½ a jalapeño pepper, deseeded and chopped 1 spring onion, finely chopped 2 tbsp fresh coriander, chopped
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Juice of ½ a lime ½ a head of Little Gem lettuce, shredded ½ an avocado, diced ½ a red pepper, deseeded and chopped 8 cherry tomatoes, halved 1 x 80g pot of John West Infusions Tuna Jalapeño To serve: Taco shells 1 Add the peach, jalapeño, spring onion, coriander and lime juice to a bowl. Toss gently to combine. 2 In a bowl, toss together the lettuce, avocado, red pepper and cherry tomatoes. 3 Layer the peach salsa over the salad. Top with the John West Infusions Tuna Jalapeño. 4 Pack into a lunchbox or enjoy immediately with taco shells.
Teriyaki salmon with crunchy Asian slaw Serves 1 ½ tbsp rice vinegar Pinch of caster sugar Pinch of white pepper 50g red cabbage, finely shredded 1 small carrot, peeled and cut into matchsticks 2 spring onions, trimmed and cut into matchsticks
Easy Food RECOMMENDS
John West has always been well known for the quality of its fish, and the flavour-packed John West Infusions range is now helping you to be even more creative in the kitchen. Succulent tuna and salmon are infused with carefully selected herbs and spices, then packed in handy re-sealable No-Drain packs, which means they’re as neat and easy to use as they are tasty and delicious. JohnWestIreland
1 x 80g pot of John West Infusions Salmon Teriyaki 1 tsp sesame seeds (black, white or a mixture) 1 Stir together the vinegar and sugar. Season with white pepper. 2 In a separate bowl, combine the cabbage, carrot and spring onions. Drizzle with the vinegar mixture and toss to coat. 3 Top with the John West Infusions Salmon Teriyaki. Sprinkle with sesame seeds. Pack into a lunchbox or enjoy immediately.
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15 WAYS WITH
SNACKS
5
OFFICE
SNACKS
SUPER-SMOOTH HUMMUS
SMASHED PEA AND MINT DIP
Makes 400g Open 1 x 400g tin of chickpeas in a mixing bowl. Add just enough of the chickpea liquid to cover the chickpeas. Add 3-4 peeled, halved garlic cloves and microwave on high for 3-4 minutes. Transfer the mixture to the bowl of a food processor or blender and add 50g tahini, the juice of 1 lemon, 1 tsp cumin, 3-4 drops of Tabasco and a generous pinch each of salt and black pepper. Whizz together, streaming in 2 tbsp extra-virgin olive oil while the machine is running. Keep whizzing until smooth and creamy. Taste and add more salt or pepper if needed. Top with a drizzle of olive oil and a pinch of paprika. Store in the fridge for up to a week. Enjoy on toast, pitta bread or crackers, or as a dip for crudités.
Makes about 160g Mash 150g peas with 2 tbsp chopped fresh mint and 1 tbsp lemon juice. Crumble over 30g Feta. Serve with crackers for dipping.
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MINI CAPRESE SKEWERS Serves 1 Thread mini Mozzarella balls (bocconcini) and cherry tomatoes onto toothpicks, alternating with fresh basil leaves. In a small tub, combine 1 tbsp olive oil with 1 tbsp balsamic vinegar. Dip the mini skewers into the oil and vinegar mixture and enjoy.
STRAWBERRY RICOTTA BAGEL Serves 1 Spread ½ a toasted whole-grain bagel with 2 tbsp fresh Ricotta. Top with sliced
strawberries and season to taste.
DIY INSTANT NOODLE POT Serves 1 In a Kilner jar, layer up the following: 1 peeled, finely sliced carrot; 2 sliced spring onions; 2 tbsp frozen petits pois; ½ a deseeded and chopped red chilli; 1 tsp finely grated fresh ginger; 1 grated garlic clove; 2 tsp soy sauce mixed with a pinch of brown sugar; ½ a chicken stock pot and 1 nest of quickcook noodles. Pack a separate small pot containing ½ a lime and 2 tbsp chopped fresh coriander. When ready to eat, pour over boiling water until everything is just covered, pressing the ingredients down. Cover and leave for 8-10 minutes, stirring once or twice. Add the lime juice and coriander to taste, then enjoy.
MAY 2017
25/04/2017 14:51
15 ways with snacks
FIVE-MINUTE PITTA NACHOS
GARLIC AND PARMESAN BREAD CHIPS
QUICK SEARED EGG
Serves 1 Lightly toast 1 whole-wheat pitta according to package instructions. Split into two rounds, then cut into wedges. Place under a preheated grill until golden, then sprinkle with grated Cheddar and salsa and broil until the cheese melts. Top with sliced spring onions.
Serves 2 Preheat the oven to 170°C/150°C fan/gas mark 3. Melt 50g butter with 2 chopped garlic cloves. Slice 1 stale baguette into thin rounds and place on a baking tray. Brush with the melted garlic butter and sprinkle with grated Parmesan. Bake for 10 minutes, then flip over. Brush with more garlic butter, sprinkle with more grated Parmesan and bake for 8-10 more minutes until golden.
Serves 1 Heat ½ tbsp olive oil in a small pan over a medium heat until shimmering. Cut 1 hard-boiled egg in half and add to the pan, cut-side down. Cook for 2-3 minutes until crisped. Remove from the pan. Season with a pinch of salt and black pepper and a drizzle of hot sauce, if desired. Serve immediately.
SRIRACHA BUTTER POPCORN Serves 4 Coat the bottom of a large pot with rapeseed oil and add 100g popcorn kernels. Cover and place over a medium high-heat. Once you hear the first kernels pop, keep shaking the pan every 30 seconds or so until all the corn has popped. Remove from the heat and transfer the popcorn to a large bowl. Place 40g butter in a small bowl and add 2 tsp sriracha hot sauce. Melt together in the microwave, then drizzle over the popcorn and toss to coat.
FROZEN YOGHURT BLUEBERRIES Makes about 300g Wash 180g blueberries. Line a baking tray with parchment or wax paper and place 150g Greek yoghurt (any flavour) into a bowl. Add the blueberries and stir to coat, then place the coated berries on the baking tray. Separate them so they are not touching, then place in the freezer for two hours. Transfer the blueberries to a freezer bag and store until snack time.
5
MIDNIGHT
SNACKS
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15 WAYS WITH SNACKS
5
CURRIED CARROT CRISPS
ON-THE-GO
SNACKS
SWEET AND SALTY CASHEWS
Serves 4 Preheat the oven to 190°C/170°C fan/ gas mark 5 and line a baking tray with parchment paper. In a bowl, combine 250g raw cashews, 1 tbsp honey, 1 tsp sea salt and the juice of ½ a lime. Spread the nuts in a single layer on the prepared baking tray. Bake for 20-25 minutes, stirring every 10 minutes. Allow to cool before eating.
SPICY ROASTED CHICKPEAS Makes 4 large or 8 small servings Preheat the oven to 200°C/180°C fan/gas mark 6. Drain and rinse 2 x 400g tins of chickpeas. Place them in a single layer on a plate lined with kitchen paper and dry thoroughly. Transfer to a bowl. Add 1 tbsp olive oil, 1 tsp cumin and a pinch each of salt, pepper and cayenne pepper. Stir to coat the chickpeas. Place the chickpeas in a single layer on a rimmed baking tray.
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Bake for 25 minutes, shaking the baking tray halfway through. Allow to cool, then pack into sealable bags.
Makes 2 servings Preheat the oven to 180°C/160°C fan/gas mark 4.. Spray a large rimmed baking tray with cooking spray. Trim and peel 3 carrots, then use a vegetable peeler to peel them into very thin strips. Place in a large bowl and toss with 1 tbsp olive oil, 2 tsp curry powder and some salt and pepper. Transfer to the prepared baking tray in a single layer. Bake for 10-12 minutes or until just starting to brown. Place the baking tray on a wire rack and allow to cool for 5-10 minutes until the carrot chips are crisp. Carefully remove from the baking tray and store in an airtight container for up to five days.
STRAWBERRY CHIA FRUIT LEATHER Makes about 700g Preheat the oven to 200°C/180°C fan/ gas mark 6. Line a baking tray with a silicone mat. Wash and dry 700g strawberries. Remove the stems and chop them roughly. Place into a blender and whizz into a smooth purée. Add 2 tbsp chia seeds and pulse to combine. Pour the purée onto the silicone mat and use a spatula to spread evenly to about 1/2 cm thick. You may need to work in two batches depending on the size of your baking tray and mat. Bake for 3-4 hours or until completely dried out, checking after three hours. Use a scissors to cut the leather into strips. Store in a sealable bag or an airtight container for one month.
SWEET POTATO EGG CUPS Makes 12 Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease a 12-hole muffin tin with oil or butter. Peel and grate 1 sweet potato, then place in a clean tea towel and squeeze out any excess water. Place the sweet potato in a bowl and add 1 tsp olive oil, a pinch of chilli powder and some salt and black pepper. Line the bottom of the muffin tin cups with the sweet potato mixture, pressing it into the bottom and up the sides. Bake for 20 minutes. Beat 10 eggs together with 2 tbsp chives and 40g grated Parmesan. Pour the mixture into the sweet potato cups. Bake for 20-25 minutes or until the eggs are set. Store in an airtight container in the fridge.
MAY 2017
25/04/2017 14:53
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25/04/2017 14:54
52 Easy Food
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MAY 2017
25/04/2017 14:55
larder luck butcher advice
From the BUTCHER'S BLOCK Local butcher Michael Fleming tells us about the added extras you didn’t know your butcher offered
One of the advantages of shopping in your local butcher’s shop as opposed to the supermarket is the personal touch. Many people are unaware of just how knowledgeable their butcher is and the added extras that s/he will do for free, just to make your life that little bit easier. Michael filled us in on what you might be missing out on… Grinding fresh mince Any butcher will be more than happy to grind fresh meat for you. This can be really handy if you want steaks minced so that you can make delicious, full-flavoured burgers, or when you’re looking for any other freshly made mince, whether it's beef, pork, lamb, chicken or turkey. Preparing your meat for cooking Take the hassle out of prepping your meat and simply ask your butcher to do the hard work for you. Whether you want fat trimmed off, the meat to be cubed or cut into strips, or for it to be divided into a certain number of portions, s/he will be able to accomplish this quickly and efficiently. Preparing your meat can also stretch to removing skin, cutting bones out of roast joints or whole chickens, pounding steaks or chicken fillets with a tenderiser, tying up a roast or ham or butterflying chicken fillets. Filleting a fish (if the butcher has a fish counter!) Some butchers’ shops (such as
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Michael’s in Fleming's Butchers) also include fish counters. This means your butcher can double as a fishmonger and will be able to gut, fillet or skin a fish for you. Again, s/he is a valuable source of information. “Many people feel intimidated by cooking with fish,” Michael points out. “If you have a question, don’t be reluctant to ask.”
Advise on the best way to cook a particular cut If there’s anything you’re unsure of, ask. Butchers are deeply knowledgeable about their products and are always happy to share their recipe recommendations and tips.
Ordering in any cuts of meat not currently in stock “I actually get a lot of pleasure out of ordering in unusual meats or particular cuts for customers,” says Michael. “I love to hear what people are making, and fulfilling unusual requests keeps things interesting.” Next time you’re on the hunt for an uncommon cut (such as beef cheeks), you’d prefer a free-range or organic version, or you fancy trying your hand at cooking something different like rabbit or venison, give your butcher a quick phone call or simply drop in to ask.
Serves 4
Sharpening knives We highly recommend keeping your knives very sharp; not only does this make life easier when you have chopping to do, but it’s actually much safer as you don’t need to apply as much pressure to the knife, making accidents less likely. If you don’t have a sharpener at home, or you find it difficult to get the knack of using it, simply ask your butcher to do this for you. The necessity of keeping their own knives super sharp makes butchers the experts! “Just be prepared to leave them with your butcher for a day or two,” advises Michael, “as the shop may be too busy to get it done immediately.”
Mediterranean steak patty pittas 450g sirloin steak mince 1½ tsp dried oregano 1 tsp ground cumin Salt and black pepper 1 tbsp olive oil 8 wholemeal pitta breads 200g hummus ½ a red onion, sliced A handful of cherry tomatoes, quartered 2 tbsp fresh parsley, chopped 60g Feta, crumbled 1 lemon, cut into wedges 1 In a bowl, combine the steak mince with the oregano, cumin and some salt and pepper. Form into 16 patties, each about 1cm thick. 2 Heat the oil in a large pan over a medium heat and cook the patties for 4-5 minutes per side until completely cooked throughout. 3 Lightly toast the pitta breads according to the package instructions. Split the pittas and spread with the hummus. Top with the beef patties, red onion, fresh tomato and parsley. Crumble over the Feta and serve with lemon wedges for squeezing over.
Per Serving 693kcals, 20.4g fat (6.5g saturated), 68.2g carbs, 6.1g sugars, 53.1g protein, 12.5g fibre, 0.476g sodium
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We have 100s of free from products for customers with food allergies or intolerances to choose from €1.29
€1.39
€1.49
€1.70
€2.99
€3
If you’re a coeliac, we’ll help you claim tax relief on eligible gluten-free products you buy in-store and online*
*See Tesco.ie for details. Prices correct at time of print. See in-store for details.
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26/04/2017 16:11
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
56-72 IN THIS SECTION
WEEKLY MENU PLANNER P56
Keep it simple, keep it quick with a whole week's worth of easy family meals
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EF121_XX Intro Pages.indd 55
PICK A SIDE P66 Burritos or fajitas? Our latest debate has become a very delicious Mexican stand-off
EAT CHEAP! P68
High on flavour and low on cost, these inexpensive meals are perfect when cooking for one
Easy Food 55
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Weekly
MENU PLANNER
Keep it simple, keep it quick with our tasty midweek meals
56 Easy Food
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MAY 2017
25/04/2017 14:57
what's for dinner? weeknight meals
free Meat- ! y d Mon a
Monday
Pizza bianca with summer vegetables Serves 2, easily doubled 150g cherry tomatoes 1 tbsp olive oil, plus extra for brushing Salt and black pepper 1 large prepared pizza base 180g Mozzarella, grated 150g Ricotta ¼ tsp dried chilli flakes (optional) 1 tsp lemon zest ½ tsp dried oregano 1 garlic clove, thinly sliced
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1 small courgette, thinly sliced 4 tbsp fresh basil leaves, torn 1 Preheat the oven to 230˚C/210˚C fan/gas mark 8. Line a baking tray with parchment paper and set aside. 2 In a bowl, combine the tomatoes with the olive oil and some salt and pepper. Mix well to coat. Transfer to the prepared baking tray and roast for 30 minutes until soft and slightly blistered. Transfer the tomatoes to a plate and set aside. 3 Reduce the oven temperature to 200˚C/180˚C fan/gas mark 6. Coat a baking tray or pizza stone with a little olive oil. Place the
prepared pizza base on the tray and brush the surface lightly with olive oil. 4 Evenly spread the Mozzarella on top of the pizza base, then dollop teaspoons of the Ricotta evenly over the top. Season with salt, pepper, chilli flakes, lemon zest, oregano and garlic, then top everything with the roasted tomatoes and sliced courgette. 5 Bake for 20 minutes or until the crust is golden brown and the cheese is bubbling. Sprinkle with fresh basil just before serving. Per Serving 276kcals, 9.8g fat (1.8g saturated), 41.9g carbs, 7.7g sugars, 7.7g protein, 3.1g fibre, 0.634g sodium
Easy Food 57
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Tuesday
Fish burgers Serves 4
For the tartare sauce: 6 tbsp mayonnaise 1 tsp capers, drained 1 gherkin, finely chopped 1 tbsp lemon juice 1 tbsp fresh parsley, finely chopped Salt and black pepper For the fish: 80g plain flour 1 egg
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150g breadcrumbs 3 tbsp vegetable oil 4 x 120g pieces of white fish, such as hake, cod, pollock or coley To serve: 4 burger buns, lightly toasted if desired Lettuce, shredded Tomato, sliced Pickled gherkins, sliced Red onion, sliced Potato wedges 1 In a small bowl, combine the ingredients for the tartare sauce and stir together. Season with salt and pepper and set aside. 2 Place the flour in a shallow dish. Beat the
egg in a separate shallow dish and place the breadcrumbs in a third. 3 Dredge each fish fillet in the flour, then dip into the egg, shaking off any excess. Finally, coat them in breadcrumbs, pressing the crumbs on to coat the fish thoroughly. 4 Heat the oil in a large pan over a medium-high heat. Cook the breaded fish for 4-5 minutes per side or until completely cooked. 5 Assemble the fish burgers on burger buns using the tartare sauce, lettuce, tomato, gherkins, red onion and fish. Serve with potato wedges.
Per Serving 572kcals, 13.2g fat (2.1g saturated), 71.2g carbs, 6.2g sugars, 40.2g protein, 3.4g fibre, 0.839g sodium
MAY 2017
25/04/2017 14:57
what's for dinner? weeknight meals
Wednesday
Chorizo and peppers with cauliflower rice Serves 4 Cooking spray 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 1 onion, sliced 2 tbsp olive oil 1 tbsp Cajun spice Salt and black pepper 300g chorizo, cut into 1cm chunks 1 small head of cauliflower, chopped into florets
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3 garlic cloves, crushed 60g Parmesan, grated 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 7. Line a baking tray with tin foil and coat lightly with cooking spray. 2 Add the peppers and onions to the middle of the tray and drizzle with one tablespoon of oil. Season with the Cajun spice and some salt and pepper. Toss to coat, then spread the vegetables into an even layer. 3 Roast the vegetables for 20 minutes, then add the chorizo to the tray. Return to the oven for an additional 10-15 minutes or until the vegetables are tender and the chorizo is crisp. 4 Meanwhile, whizz the cauliflower in a food
processor fitted with the grating attachment until it resembles rice. 5 Heat the remaining oil in a large pan over a medium heat. Add the garlic and cook for one minute until golden. 6 Add the cauliflower, season with salt and pepper and cook, stirring regularly, for 7-10 minutes until tender. Stir in the Parmesan. 7 To serve, divide the rice between plates and top with the roasted chorizo and vegetables.
Per Serving 542kcals, 43g fat (15.4g saturated), 12.7g carbs, 5g sugars, 27.7g protein, 3.3g fibre, 1.289g sodium
Easy Food 59
26/04/2017 15:07
Thursday
Tomato and balsamic chicken thighs Serves 4
To serve: Roasted baby potatoes
8 chicken thighs 250g cherry tomatoes, halved or on the vine 4 tbsp balsamic vinegar 2 tbsp olive oil 1 tsp salt Handful of fresh basil, chopped
1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Place the chicken thighs into a large baking dish. Spread the cherry tomatoes evenly all over the chicken. 2 In a small bowl, whisk the balsamic vinegar and olive oil together with a pinch of salt and
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pepper. Drizzle over the tomatoes and chicken. 3 Bake for 40 minutes or until the chicken is completely cooked throughout. Scatter with fresh basil and serve with roasted baby potatoes. Per Serving 455kcals, 22g fat (5.1g saturated), 2.7g carbs, 1.7g sugars, 58.5g protein, 0.8g fibre, 0.757g sodium
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Friday
Tarragon chicken pasta bake Serves 4 250g pasta 50g butter 40g plain flour 600ml chicken stock 175ml cream 50g Parmesan, grated 1 tbsp Dijon mustard 2 tsp dried tarragon Salt and black pepper 3 chicken fillets, cooked and cubed 50g breadcrumbs
what's for dinner? weeknight meals 3 Gradually add the chicken stock, stirring to combine. Stir in the cream. 4 Add the Parmesan, mustard and tarragon. Season to taste with salt and black pepper. 5 Cook for 8-10 minutes, until the sauce thickens slightly. Add the chicken and pasta and stir to combine thoroughly. Transfer to an oven-proof casserole dish. 6 Sprinkle breadcrumbs evenly over the top and bake for 20-25 minutes until the top is golden brown and the edges are bubbling. 7 Serve hot with a simple green salad. Per Serving 618kcals, 24.9g fat (11.9g saturated), 53.4g carbs, 2g sugars, 43.8g protein, 1.1g fibre, 0.961g sodium
To serve: Green salad 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta and rinse under cold water until cooled, then set aside. 2 Melt the butter in a saucepan over a mediumlow heat. Add the flour and cook, for 2-3 minutes, stirring constantly until combined.
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Saturday
Asian beef skewers
1 x 2cm piece of fresh root ginger, peeled and grated 700g skirt steak, cut into bite-sized pieces
Serves 4 3 tbsp hoisin sauce 3 tbsp sherry 4 tbsp soy sauce Juice of ½ a lime 1 tsp sriracha hot sauce 2 spring onions, chopped 2 garlic cloves, crushed
To serve: Sweet potato fries 1 In a small bowl, combine the hoisin sauce, sherry, soy sauce, lime juice, sriracha sauce, spring onions, garlic and ginger. 2 Place the steak slices into a large resealable plastic bag. Pour in the marinade, seal the bag
and use your hands to squash the bag so that all of the steak is coated. Place in the fridge for at least two hours, or up to eight. 3 Preheat a large griddle pan over a high heat. Discard the marinade. Thread all of the steak pieces onto skewers. 4 Cook the skewers on the griddle pan for 2-3 minutes per side until cooked to your liking. Serve with sweet potato fries. Per Serving 416kcals, 18.1g fat (6.8g saturated), 8.4g carbs, 3.8g sugars, 48.4g protein, 0.8g fibre, 1.239g sodium
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If using , skewers wooden ter a w in m soak the inutes for 30 m them g in s before u them t n e v re to p ing. rn u from b
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MAY 2017
26/04/2017 12:02
what's for dinner? weeknight meals
Dessert
Passion fruit cheesecake pots Serves 6 150g ginger snap biscuits, crumbled 40g butter, melted 1 tbsp caster sugar 300g cream cheese, at room temperature 200ml double cream, whipped
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3 tbsp icing sugar 6 passion fruits 1 In a bowl, combine the ginger snap biscuits with the melted butter and caster sugar. Spoon into six ramekins or glasses and place in the fridge for 30 minutes. 2 In a bowl, mix the cream cheese together with the whipped cream and icing sugar. Stir in the flesh from the passion fruits, reserving a
little to decorate. 3 Spoon the cream cheese mixture over the biscuit bases and decorate with the reserved passion fruit pulp. Place in the fridge until ready to serve.
Per Serving 491kcals, 38.5g fat (22.2g saturated), 31.5g carbs, 8.1g sugars, 6.2g protein, 2.1g fibre, 0.204g sodium
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25/04/2017 14:58
Sunday Slow cooker French dip sandwiches Serves 6 900g beef chuck roast, fat trimmed, cut into fist-sized pieces Salt and black pepper 2 tbsp olive oil 2 large onions, thinly sliced 3 garlic cloves, crushed 750ml beef stock 60ml Worcestershire sauce 1 bay leaf 6 crusty rolls, lightly toasted 12 slices of Emmental 1 Season the beef liberally with salt and pepper.
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2 Heat the oil in a large cast iron pan or casserole dish over a medium-high heat. Working in batches to avoid over-crowding the pan, thoroughly brown the meat on all sides. Transfer the browned meat into the slow cooker. 3 Reduce the heat to medium. Place the onions in the same pan and cook for five minutes, adding more oil if necessary. Add the garlic and cook for one minute. 4 In a measuring jug, combine the beef stock and Worcestershire sauce. Set aside. 5 Turn the heat to high and add a splash of the beef stock mixture. Allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 6 Transfer the onions into the slow cooker, along with any juices. Pour in the remaining stock and add the bay leaf. 7 Cook in a slow cooker on low for five hours until the meat is very tender. Remove the meat to
a chopping board, shred with a fork and set aside. 8 Place a fine mesh sieve over a large bowl and carefully pour the juices from the slow cooker through the sieve. Discard the bay leaf. Reserve the strained juices (these are known as “au jus�) for dipping. 9 Place the shredded meat and the onions in a large bowl and pour over a little bit of the strained jus to moisten the meat. Season to taste with salt and pepper. 10To serve, fill each of the crusty rolls with the slow-cooked beef and onions. Cover each with 1-2 slices of Emmental and place under a hot grill until the cheese has just melted. Serve with the au jus on the side for dipping.
Per Serving 577kcals, 20.9g fat (8.9g saturated), 38.4g carbs, 7.2g sugars, 57.2g protein, 3.2g fibre, 1.026g sodium
MAY 2017
25/04/2017 14:59
Dessert
Healthy citrus ice cream floats Serves 2, easily doubled 2 oranges 2 lemons 2 limes 1 banana, chopped into small pieces and frozen 120ml milk, dairy or non-dairy Sparkling water
what's for dinner? weeknight meals 1 Juice the oranges, lemons and limes. Combine the juices in a jug and stir together, then divide between two glasses. 2 In a blender, combine the frozen banana pieces with the milk. Whizz together until thick and smooth. 3 Add the banana “ice cream” to the glasses and top each one up with a generous splash of sparkling water.
Loose ends
Top tips for making the most of your weekly shop!
Per Serving 207kcals, 2g fat (0.9g saturated), 50.4g carbs, 29.8g sugars, 5.5g protein, 9.5g fibre, 0.032g sodium
■ Garlic may not seem like a leftover as it’s so prevalent in recipes, but if you do find yourself with an excess, why not make a recipe where it’s the star of the show? Make garlic soup, supergarlicky mashed potatoes or garlic hummus. If you’re a real garlic lover, wrap a whole bulb in foil and roast it whole, then spread the tender, golden cloves on toast with a little olive oil and salt for a mouthwatering snack. ■ Make veggie skewers using leftover courgettes, cherry tomatoes, onions and peppers. ■ Add finely chopped, fried chorizo and some grated Parmesan to your next batch of scrambled eggs for a touch of luxury — and, weird as it sounds, adding a splash of sparkling water in place of the usual milk makes for lighter, fluffier eggs. ■ Leftover Ricotta makes a perfect snack. To satisfy your sweet tooth in a healthy way, top a small bowl of Ricotta with a drizzle of honey and some summer fruits such as berries or passion fruits. If you prefer savoury flavours, drizzle it with extra-virgin olive oil, season with salt and pepper and use as a dip for crackers.
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Easy Food 65
25/04/2017 14:59
MAKE IT YOURS: Add some baby spinach or rocket to each wrap to boost the nutritional benefit.
Pick a Side Burritos or fa jitas? Our latest debate has become a very delicious Mexican stand-off
Classic chicken fajitas Serves 6
Vegetable oil, for frying 5 chicken fillets, sliced into strips 3 tbsp fajita spice mix 1 red and 1 green pepper, deseeded and sliced into strips 1 large onion, sliced For the pico de gallo: 600g ripe tomatoes, chopped Salt and black pepper ½ an onion, finely chopped 1 jalapeùo, deseeded and finely chopped Handful of fresh coriander, finely chopped Juice from 1 lime 66 Easy Food
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To serve: Tortilla wraps, warmed 2 avocados, pitted, peeled and sliced Sour cream 1 To make the pico de gallo, season the tomatoes with one teaspoon of salt and toss to combine. Transfer to a sieve or colander set in a bowl and allow to drain for 20 minutes. Discard the liquid that drains out. 2 In a serving bowl, combine the tomatoes with the onion, jalapeĂąo, coriander and lime juice. Add salt and black pepper to taste. 3 Heat one tablespoon of vegetable oil in a large pan or wok over a medium-high heat. Pat the chicken strips dry with kitchen paper and season on both sides with salt, pepper and about half of the fajita spice mix. 4 Working in batches to avoid over-crowding
the pan, cook the chicken strips for 3-4 minutes per side until completely cooked throughout, adding more oil if needed. Transfer to a plate, cover loosely with foil and keep warm while you cook the vegetables. 5 Heat another tablespoon of oil in the same pan or wok over a medium-high heat and cook the sliced peppers and onions for 4-5 minutes until just tender but still retaining some crunch, stirring often. 6 Return the chicken back to the pan and stir everything together. Bring to the table and serve with warmed tortilla wraps, the pico de gallo, sliced avocados and sour cream.
Per serving (one wrap with all the trimmings!): 599kcals, 30.3g fat (7.2g saturated), 43.9g carbs, 5.6g sugars, 39g protein, 8.5g fibre, 1.081g sodium
MAY 2017
25/04/2017 15:00
what’s for dinner? Mexican
Slow-cooked barbacoa burritos Serves 6
80ml apple cider vinegar Juice of 1 lime 2 red chillies, stems removed 4 garlic cloves, crushed 3 tsp ground cumin 2 tsp dried coriander 1½ tsp salt 2 tsp black pepper 1.2kg brisket, excess fat trimmed 2 tbsp vegetable oil 200ml beef stock, plus more if needed 2 bay leaves For the lime and coriander rice: 200g rice Juice of 2 limes Handful of fresh coriander, chopped To assemble: Large flour tortillas, warmed Refried beans Cheddar, grated Lettuce, shredded Pickled jalapeños Sour cream Salsa
1 Preheat the oven to 140˚C/120˚C fan/gas mark 1. In a food processor, combine the vinegar, lime juice, chillies, garlic, cumin, coriander, salt and pepper. Whizz for about one minute, then set aside. 2 Pat the brisket completely dry with kitchen paper. Heat the oil in a large heavy pan over a medium-high heat. Once smoking hot, brown the brisket on all sides until golden brown. 3 Turn the heat down to low and turn the brisket fat side down. Use a spoon to rub the paste from the food processor all over the meat until thoroughly coated. 4 Transfer the brisket to a large casserole dish, fat-side up. Add enough stock to come onethird of the way up the sides of the meat. Add the bay leaves. 5 Bring the liquid to a boil, then reduce the heat to a simmer. Cover the dish with tin foil and add the lid to create a tight seal. 6 Place in the oven and braise for 5-6 hours,
checking halfway through to baste the meat with the cooking liquid and ensure that there is enough liquid remaining. During the last hour, remove the foil and lid to allow the liquid to reduce slightly. 7 To make the lime and coriander rice, cook the rice according to the package instructions. Stir in the lime juice and coriander and set aside. 8 When the brisket is ready, spoon off any fat floating on the top of the cooking liquid. Remove the meat to a board and shred using two forks, discarding the bay leaves. 9 Warm the tortillas in the microwave for 20 seconds. To assemble, spread each tortilla with refried beans and add some rice and barbacoa. Top with your preferred toppings: we used grated cheese, lettuce, jalapeños, sour cream and salsa. Roll up and keep warm while you assemble the remaining burritos.
Per serving (one burrito with all the trimmings!): 827kcals, 54.1g fat (19.4g saturated), 42.6g carbs, 2.1g sugars, 42.3g protein, 4.2g fibre, 3.037g sodium
MAKE IT YOURS: slow To make this in the thod me me sa the e cooker, us fer trans the until step 4, then w cooker, brisket to the slo on low for ok fat side up. Co der, then ten til un 7-8 hours step 7. proceed as from
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Easy Food 67
25/04/2017 15:00
! p a e h c t a E t, low on cos d n a r u o v rfect High on fla als are pe e m e iv s n pe e these inex king for on when coo
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MAY 2017
25/04/2017 15:16
what’s for dinner? budget meals
om d images fr Recipes an : ls a e M d n One Pou od for Less Delicious Fo Barclay By Miguel e by Headlin Published 9 .9 €18/£14
Available ! to buy now
Pork stroganoff Serves 1 “This dish has a lovely kick to it, thanks to the addition of paprika. It’s a speedy dish to prepare and makes a great evening meal for busy people with adventurous tastes.” ½ mug of brown rice 1 mug of water Olive oil ¼ onion, diced 1 garlic clove, sliced 1 pork loin chop (approx.100g), cut into strips Handful of mushrooms, sliced 1 tsp paprika 100ml cream Handful of spinach Salt and black pepper
Thai crab cakes and bisque 1 Put the rice and water in a saucepan, bring to the boil, cover and simmer gently for about 10 minutes, or until all the water has been absorbed and the rice is cooked. 2 While the rice is cooking, heat the oil in a pan over a medium heat and fry the onion for a few minutes until soft. Add the garlic and then the strips of pork. Season and continue to cook for a few minutes. When the pork is beginning to brown, stir in the mushrooms and paprika. Continue cooking, stirring frequently, until the pork is completely cooked throughout. 3 To finish the dish, add the cream and simmer for a few minutes until the sauce thickens slightly. Stir in the spinach. Once it has wilted, serve with the rice. Per Serving 805kcals, 46g fat (14.6g saturated), 67.5g carbs, 4.4g sugars, 32.4g protein, 5.2g fibre, 0.277g sodium
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Serves 1 “These Thai crab cakes are delicate, sweet and fluffy in texture. Served on a super-easy and simplified bisque, you’ll be wondering how you managed to cook this dish in no time at all.” 40g tinned crab 4 green beans, trimmed and finely chopped Small handful of breadcrumbs (grated stale bread) 1 garlic clove, crushed Pinch of dried chilli flakes 1 egg, beaten Salt and black pepper Olive oil ½ x 400g tin of chopped tomatoes ½ fish stock cube 30ml cream
1 In a bowl, mix the crab meat, green beans, breadcrumbs, garlic, chilli flakes and half of the beaten egg (keep the rest of the egg in the fridge for another recipe). Season well. 2 Heat a frying pan over a medium heat with a splash of olive oil. Using a tablespoon, dollop little balls of the crab mixture into the frying pan. Cook for about 15 minutes, turning the crab cakes occasionally, until lightly browned and cooked all the way through. 3 Meanwhile, in a separate pan over a medium heat, add the chopped tomatoes and crumble in the fish stock cube. Season well and after a few minutes, when the sauce has reduced slightly, add the cream. Simmer for a further 1-2 minutes, then remove from the heat. 4 Serve the crab cakes on top of the bisque and enjoy! Per Serving 536kcals, 28.2g fat (4.9g saturated), 58.4g carbs, 11.7g sugars, 27.3g protein, 11.7g fibre, 0.652g sodium
Easy Food 69
26/04/2017 15:08
Balsamic sausage casserole Serves 1 “Sometimes stews and casseroles can be a bit too predictable. So, why not change it up for once? This exciting, zingy modern twist on a classic casserole has interesting and uplifting flavours. By using sausages instead of the usual cuts of meat, you now have pockets of deeper and more interesting flavours that can handle a generous glug of balsamic vinegar. Give it a try and you’ll see exactly what I’m talking about.”
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Olive oil 2 sausages ½ a red onion, sliced ½ yellow pepper, sliced Salt and black pepper 1 tsp plain flour ½ x 400g tin of chopped tomatoes 1 beef stock cube 1 tbsp balsamic vinegar 1 Grab a casserole dish or a saucepan and fry the sausages in a splash of oil over a medium heat until cooked through and nicely browned on the outside. 2 Remove the sausages from the pan, cut them into chunks, then return them to the pan
along with the onion, yellow pepper and a splash of olive oil. Season well and fry for a few minutes until the onions are soft and starting to colour. 3 Add the flour and stir for 30 seconds, then add the chopped tomatoes. Crumble in the stock cube, pour in the balsamic vinegar and add just enough water to cover the ingredients. Simmer for about 15 minutes, stirring occasionally, until the sauce is nice and thick, then remove from the heat and serve. Per Serving 311kcals, 22.6g fat (4.7g saturated), 22g carbs, 8.2g sugars, 9.1g protein, 5g fibre, 0.210g sodium
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MAY 2017
25/04/2017 15:16
what’s for dinner? budget meals
‘Oven-fried’ chicken and slaw Serves 1 “By using the secret ingredient of a beaten egg in the coating, this recipe is able to recreate the delicious taste and texture of your favourite fried chicken but using an oven. This also makes my ‘oven-fried’ chicken a much healthier alternative. For the southern fried seasoning, I have a great One Pound Meals money saving (and space saving) cheat for you! We all know that the Colonel has a secret blend of 11 herbs and spices — well, if you Google it, you’ll find most of them are found in one jar of Cajun spice!”
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3 tbsp plain flour 1 tbsp Cajun spice Salt and black pepper 1 egg, beaten 4 chicken drumsticks ½ white cabbage, finely shredded ½ carrot, finely shredded ¼ a red onion, finely sliced Squirt of mayonnaise 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. In one bowl, add flour, Cajun spice, salt and pepper. In another bowl, beat an egg. Take your chicken drumsticks, evenly coat them in the seasoned flour, then the egg, and
then the seasoned flour once again. 2 Arrange them in a lightly greased ovenproof dish and bake for about 30 minutes until golden brown and cooked all the way through. 3 Meanwhile, add the cabbage, carrot and red onion to a bowl and mix with a generous squirt of mayo and some cracked black pepper. You will only need the tiniest amount of salt, so watch out that you don’t over salt the slaw. 4 When the chicken is cooked, serve with the slaw and enjoy! Per Serving 630kcals, 20.4g fat (5g saturated), 48.1g carbs, 15.4g sugars, 63.9g protein, 10.9g fibre, 550g sodium
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26/04/2017 15:08
Aubergine dal and chapati Serves 1 “This dal dish is definitely at the top of my list of economical meals. Without a doubt, it packs a flavourful punch much more powerful than its low price tag would suggest. In this recipe, I have added cubes of gorgeous, sticky, ovenroasted, curried aubergine that will keep even the most vocal of carnivores content.” ¼ of an aubergine, cut into chunky cubes Vegetable oil 3 tsp curry powder ¼ an onion, finely diced 1 garlic clove, sliced 2 handfuls of red lentils (approx. 80g) 375ml water 2 tbsp wholemeal flour Salt 72 Easy Food
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1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Place the aubergine cubes in an oven-proof dish. Add a splash of vegetable oil and one teaspoon of the curry powder, then mix well to evenly coat all of the aubergine. 2 Slowly roast in the oven for 30 minutes until golden brown, with a gorgeous gooey and sticky texture. 3 Meanwhile, cook the onions in a splash of vegetable oil over a medium heat. After a few minutes, add the garlic and continue to fry for a few more minutes until the garlic is just starting to brown. At this point, add the remaining curry powder, lentils and 350ml of the water. 4 Bring the lentils to the boil and simmer gently over a low heat for 20 minutes, or until the lentils are fully cooked and have a lovely rich, thick consistency.
5 While the lentils are simmering and the aubergine is roasting, start mixing your chapati dough. In a bowl, mix the wholemeal flour, the remaining water and a pinch of salt to form a dough. Knead for five minutes, adding more flour if the dough is too sticky, and then roll into a circle using a rolling pin. 6 Heat a frying pan over a high heat and cook the chapati for two minutes on each side, or until you start to see golden brown spots appearing. 7 Season the dal with salt, add the aubergine cubes, and serve with a warm pan-toasted chapati on the side.
Per Serving 508kcals, 7.2g fat (1.1g saturated), 84g carbs, 2g sugars, 27.6g protein, 31.6g fibre, 0.175g sodium
x MAY 2017
25/04/2017 15:17
cooking for fun
GET CREATIVE IN THE KITCHEN WHEN YOU'VE GOT THE TIME TO SPARE
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IN THIS SECTION
IN THE MANCAVE P74
This fun twist on a roast chicken makes for an easy but impressive feast
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LIFE OF PIE P77
Sink into the lazy days of summer with these simple seasonal pies
TIME FOR THAI P82
Mix and match these dishes for an exotic family dinner or make them all for a special occasion
DINING OUT, AT HOME! P90
Whip up restaurant-quality meals in the comfort of your own kitchen
Easy Food 73
25/04/2017 18:50
In the
MANCAVE THIS FUN TWIST ON A ROAST CHICKEN MAKES FOR AN EASY BUT IMPRESSIVE FEAST
Beer can chicken Serves 4-6
1 x 500ml can of beer 1.5kg whole chicken 2 tbsp brown sugar ½ tsp salt 1½ tsp pepper 1 tsp smoked paprika 1 tsp garlic powder ½ tsp onion powder ½ tsp chilli powder 30g butter, at room temperature 3 tbsp olive oil 2 limes To serve: Chunky chips Coleslaw
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Wash the outside of the beer can thoroughly before opening. Pour about one quarter of the beer into a roasting tin. Place the beer can upright in the centre of the tin. 2 Pat every part of the chicken completely dry with kitchen paper. 3 In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chilli powder. 4 Place the softened butter in another bowl. Add about one-third of the spice mix and stir together until well combined. 5 Gently lift the skin of the chicken and rub the butter all over the breasts and the thighs, carefully pushing it up underneath the skin as far as it can go without tearing the skin. 6 Thinly slice one lime and slide as many slices under the skin as can fit in one layer.
7 Gently sit the chicken on top of the can of beer so that the beer can sits inside the cavity of the chicken and supports it upright. 8 Rub the olive oil all over the outside of the chicken, then rub in the remaining spice mix. 9 Cut the second lime in half and push it face down into the top cavity of the chicken (where the neck would be). 10 Carefully transfer the chicken to the bottom half of the oven and roast for 1 hour and 20 minutes or until completely cooked throughout and the juices run clear. 11 Remove from the oven and carefully wriggle the chicken off of the beer can. Place the chicken on a plate, tent loosely with foil and allow to rest for 20 minutes. Discard the beer can. 12 When rested, divide the chicken between serving plates. Serve the chicken with chunky chips and coleslaw. Per Serving 408kcals, 16.3g fat (5g saturated), 8g carbs, 3.1g sugars, 48.7g protein, 0.8g fibre, 0.33g sodium
r The bee n a c e th in hile w s te evapora d , lea ing cooking ist and o to a m ome rs u o v fla d ir b .
MAY 2017
25/04/2017 15:02
cooking for fun chicken
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Easy Food 75
25/04/2017 15:03
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25/04/2017 17:00
cooking for fun summer pies
LIFE OF PIE SINK INTO THE LAZY DAYS OF SUMMER WITH THESE SIMPLE PIES
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Easy Food 77
25/04/2017 17:47
Summer fruit tart Serves 8 For the tart: 175g plain flour 15g caster sugar 120g cold butter, cubed 2-3 tbsp iced water For the topping: 6 small nectarines, thinly sliced 4 tbsp apricot jam, warmed 15g butter, cubed 3 tbsp demerara sugar To serve: 50g blueberries 50g raspberries 1 Sift the flour and sugar into a large mixing bowl. Rub in the butter with your fingertips until it resembles breadcrumbs. Gradually add water, just enough until it comes together as a dough. 2 Shape into a rectangle, then wrap in cling film. Place in the fridge for one hour. 3 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Roll out the pastry on a floured work surface until it is a rectangle about 30cm x 35cm in size. Transfer to a baking tray lined with parchment paper. 4 Lay the nectarine slices in overlapping layers over the pastry, leaving a 2cm border around the edges. 5 Brush the nectarines with the jam, then dot over the butter and scatter over the sugar. 6 Gently fold the pastry border over the edges of the nectarines. 7 Bake for 15-20 minutes until the pastry is cooked and nectarines are soft. Leave to cool slightly, then top with the fresh berries and slice to serve.
Per Serving 310kcals, 13.9g fat (8.4g saturated), 45g carbs, 21.7g sugars, 4.1g protein, 3.6g fibre, 0.099g sodium
78 Easy Food
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MAY 2017
25/04/2017 17:48
cooking for fun summer pies
Strawberry rhubarb turnovers Makes 8 300g rhubarb, thinly sliced 120g caster sugar 2 tbsp cornflour ½ tsp salt 1 tbsp water 200g strawberries, de-stemmed and roughly chopped Zest and juice of 1 orange 2 sheets of frozen puff pastry, thawed 1 egg, lightly beaten 100g icing sugar ½ tsp vanilla extract 1 Add the rhubarb to a saucepan over a medium-high heat and stir in the caster sugar, cornflour, salt and water. Cook for 8-10 minutes until the rhubarb is soft and the liquid is thick and syrupy. Leave to cool to room temperature. 2 Mix in the strawberries and orange zest.
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3 Preheat the oven to 220˚C/200˚C fan/ gas mark 7 and line two baking trays with parchment paper. 4 Lightly roll out the pastry sheets on a floured surface and cut each sheet into four squares. Brush the border of each square with the beaten egg. 5 Place a spoonful of the filling into the middle of each square, then fold the corners together to make a triangular parcel. Seal the edges by pressing with the back of a fork. 6 Use a sharp knife to cut a few slits into the top of each parcel. Place on the baking trays and bake for five minutes, then reduce the temperature to 180˚C/160˚C fan/gas mark
4 and bake for another 20-25 minutes until puffed and golden brown. 7 Whisk together the icing sugar, vanilla and orange juice until smooth. Drizzle over the warm turnovers to serve. Per Serving 602kcals, 31.3g fat (7.9g saturated), 75.1g carbs, 35.5g sugars, 7.4g protein, 3.1g fibre, 0.356g sodium
Easy Food 79
25/04/2017 17:48
Baked lime and coconut pie Serves 8-10 165g plain flour 2 tbsp icing sugar 100g cold butter, cubed 1 egg yolk, plus 1 beaten egg 1-2 tbsp ice water, if needed For the filling: 5 eggs, plus 2 egg yolks (save the whites for the topping) 150g caster sugar Zest and juice of 5 limes 150ml double cream For the topping: 2 egg whites 250g caster sugar 50g desiccated coconut Flaked coconut 1 Sift the flour and icing sugar into a mixing bowl. Rub in the butter with your fingertips until the mixture is crumbly. Stir in the egg
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yolk until the mixture comes together as a dough. Add the water if it looks too dry. 2 Shape the dough into a disc and wrap in cling film. Refrigerate for at least 30 minutes. 3 Roll out the pastry on a floured surface until it is about 25cm in diameter. Transfer to a 20cm loose-bottomed tin. Press the pastry into the edges, leaving any excess to hang over the sides. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. 4 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line the pasty case with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the parchment and baking beans. 5 Bake for another five minutes, then brush with the beaten egg and bake again for five minutes. Set aside to cool and trim any excess pastry from the sides of the tin. 6 For the filling, beat the eggs, egg yolks, sugar and lime zest in a large bowl for 2–3 minutes until smooth. Add the cream and beat for another minute until combined. 7 Pour the filling into a saucepan and warm gently over a low heat for 10 minutes, stirring
regularly, until thickened. 8 Pour the mixture into the pastry case and bake for 10 minutes until the edges are set but there is a very slight wobble in the centre. Remove and set aside to cool. 9 To make the topping, whisk the egg whites and caster sugar in a large heatproof bowl set over a saucepan of simmering water for a few minutes until thickened. Remove from the heat and beat with an electric whisk until thick and glossy. 10 Fold the coconut into the egg white mixture, then spread on top of the pie. Bake for 15 minutes until the meringue is crisp on the outside and just starting to brown. Decorate with flaked coconut and chill until ready to serve. Per Serving 585kcals, 34.4g fat (24.6g saturated), 67.1g carbs, 46.8g sugars, 8.7g protein, 5.8g fibre, 0.124g sodium
MAY 2017
25/04/2017 17:48
Special Menus
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Best ethnic restaurant 2016
AUTHENTIC INDIAN FLAVOURS FRESHLY GROUND SPICES LOCALLY-SOURCED MEATS AND VEGETABLES Enjoy fresh, funky Indian street food from multi-award-winning Chef Sunil Ghai and Benny Jacob in a relaxed, fun atmosphere that marries Dublin with Bollywood and the foodie streets of North India. Diners can choose between
gupshup (small plates), tandoori chakhna (chops and game) and desi khana (curries and biryani), all tied together with traditional zingy pickle and contemporary twists on classical Indian condiments and sides.
As we say in Hindi, Attithi Devo Bhavo: ‘Guest Is God’, and we always feed our God with pure food.
OPENING HOURS Monday 5:00pm to 10:30pm Tuesday – Friday 12:00pm to 2:45pm and 5:00pm to 10:30pm Saturday 5:00pm to 10:30pm Sunday 3:00pm to 10:00pm 43 Camden Street Dublin 2 01 555 7755
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TIME FOR
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THAI
MAY 2017
25/04/2017 19:06
cooking for fun Thai food
Mix and match these dishes for an exotic family dinner, or make them all for an impressive special-occasion spread
BALANCING ACT The secret of Thai cooking lies in finding the perfect balance of salty, sweet, sour and spicy flavours. This applies to cooking, but also to seasoning food at the table. Many ingredients vary in terms of potency, so it’s important to taste as you go, always aiming for the perfect well-rounded flavour. Thai table condiments reflect this. In almost any eatery in Thailand, you will find the following on each table: fish sauce (salty), sugar (sweet), chillies in vinegar (sour) and either roasted chillies in oil or a bottle of chilli sauce (spicy). If you keep this balance in mind as you prepare Thai food, it will bring your cooking to a more authentic — and tasty — level.
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COCONUT RICE
CUCUMBER SALAD
Serves 4-6
Serves 4
370g jasmine rice 250ml coconut cream 1 tbsp sugar ½ tsp salt
450g cucumber, chopped ¼ tsp salt ¼ red onion, sliced 2 tbsp roasted peanuts, crushed 1 tbsp coriander, chopped
1 Rinse the rice in a large bowl with cool water until the water runs clear, then drain. 2 In a saucepan, combine the rice, coconut cream, sugar, salt and 500ml of water. Bring to a boil, stirring to dissolve the sugar, then cover and reduce the heat to low. 3 Cook for 40-45 minutes until the rice is tender and cooked, and all of the liquid has been absorbed. 4 Fluff the rice with a fork, then cover and allow to sit for 20 minutes. Per Serving 324kcals, 10.1g fat (8.9g saturated), 53.7g carbs, 3.4g sugars, 5.1g protein, 3.7g fibre, 0.2g sodium
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Top tip:
counting If you’re on’t r o you d calories effort e th go to want to ut rice, g cocon of makin ain m e es any of th quall y e e b l il dishes w h rved wit good se e. c ri e in jasm
For the dressing: 2 tbsp sugar 2 tbsp water 4 tbsp Thai sweet chilli sauce 1 tbsp rice vinegar 1 Place the cucumber in a shallow bowl and sprinkle over the salt. Mix well and place in the fridge for 15 minutes. 2 Combine all of the ingredients for the dressing in a small saucepan over a mediumhigh heat. Simmer for 4-5 minutes until slightly reduced. Allow to cool. 3 Rinse the cucumber under cold water and drain completely. 4 Combine the cucumber and red onion in a serving bowl, drizzle with the dressing and toss to combine. 5 Top with the crushed peanuts and coriander and serve immediately. Per Serving 101kcals, 2.4g fat (0.4g saturated), 17.5g carbs, 14.4g sugars, 2g protein, 1.1g fibre, 0.271g sodium
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PORK SATAY SKEWERS Makes 12 skewers 600g pork fillet, sliced into thin rectangles For the peanut sauce: ½ a small bunch of fresh coriander 1 fresh red chilli, deseeded, stalk removed 1 small garlic clove, peeled 1 tbsp soy sauce 1 tsp fish sauce 1 x 2cm piece of fresh ginger, peeled and roughly chopped 4 tbsp good-quality crunchy peanut butter Zest and juice of 1 lime 30ml water (or coconut milk) To serve: Cucumber salad Lime wedges, for squeezing
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1 If you are using wooden skewers, soak them in a bowl of cold water for 30 minutes before using. 2 In the bowl of a food processor, pulse the coriander, chilli, garlic, soy sauce, fish sauce, ginger, peanut butter, lime zest and lime juice. Add the water and whizz into a smooth paste. Spoon about half of the paste into a bowl and set aside for serving. 3 Thread the pieces of pork onto 12 skewers. Place the remaining paste from the food processor into a shallow bowl and coat the pork with it, using your hands to rub the paste into the meat. Allow the pork to marinate for 30-60 minutes. 4 Turn the grill on to a high heat. 5 Place the skewers on a baking tray and cook under the grill for 8-10 minutes per side until golden and completely cooked.
6 Serve with cucumber salad and some extra lime wedges for squeezing over. Per Serving 311kcals, 18.2g fat (5.9g saturated), 5.6g carbs, 1.4g sugars, 31.1g protein, 1.4g fibre, 0.322g sodium
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MAKE IT YOURS: This recipe also works just as well with chicken fillets or lean beef.
MAY 2017
25/04/2017 19:06
cooking for fun Thai food
DUCK RED CURRY Serves 4-6 1 tbsp coconut or peanut oil 1 garlic clove, crushed 1x 2cm piece of galangal or fresh ginger, peeled and grated 1 red or green chilli, deseeded and finely sliced 3 tbsp Thai red curry paste 2 tbsp fish sauce 2 tbsp brown sugar 2 kaffir lime leaves 1 small aubergine, cut in half lengthwise and then sliced crosswise into wedges 250g roast duck, thinly sliced 1 x 400ml tin of coconut milk 120ml chicken stock 200g fresh pineapple, chopped 10 cherry tomatoes, halved 4 tbsp fresh basil, chopped 4 tbsp fresh coriander, chopped To serve: Rice
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1 Heat the oil in a large pan or wok over a medium-high heat. Add the garlic, the galangal or ginger and the chilli and stir-fry for 30 seconds until fragrant. 2 Turn the heat to medium and add the red curry paste. Cook for one minute, stirring. 3 Stir in the fish sauce, sugar, kaffir lime leaves and aubergine and cook for 3-4 minutes longer. 4 Add the duck, coconut milk and chicken stock and bring to a gentle boil. Reduce the heat and simmer for five minutes. 5 Add the pineapple and cherry tomatoes. Simmer for 2-3 minutes. 6 Add the basil and coriander and cook for 30 seconds or until the basil is wilted. Serve immediately with rice. Per Serving 368kcals, 26g fat (18.9g saturated), 23.4g carbs, 14.4g sugars, 13.9g protein, 5.3g fibre, 0.565g sodium
Top tip:
to n’t want If you do uck d le o h w roast a is curry, aking th m o re fo e b ck of tw uy a pa gs, le k simply b c u d d confit prepare rding to em acco th k coo ons and ti c e instru packag from e meat shred th . s e the bon
MAKE IT YOURS: This can easily be turned into a vegetarian curry by omitting the duck — add extra vegetables or some fried tofu, if desired.
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Easy Food 85
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TOM YAM KUNG (HOT AND SOUR PRAWN SOUP) Serves 6-8 2 stalks of lemongrass 2l chicken stock 1 bunch coriander, leaves and stems separated and finely chopped 6 kaffir lime leaves 3cm piece fresh ginger, peeled and thinly sliced 3 garlic cloves, sliced 2 tbsp fish sauce 350g raw prawns, peeled and deveined 100g button mushrooms, sliced 2 shallots, sliced 80ml lime juice 2-4 red chillies, deseeded and sliced
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1 Bruise the lemongrass by bashing it with a meat mallet or rolling pin. 2 Bring the stock to a boil in a large saucepan over a high heat. Add the bruised lemongrass, coriander stems, kaffir lime leaves, ginger, garlic and fish sauce. Simmer for 10 minutes. 3 Add the prawns, mushrooms and shallots and cook for 3-4 minutes until the prawns have changed colour. 4 Add lime juice and fresh chillies to taste. Divide amongst serving bowls and top with the reserved coriander leaves.
Per Serving 83kcals, 1.6g fat (0.5g saturated), 5.1g carbs, 2g sugars, 11.9g protein, 0.6g fibre, 1.266g sodium
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MAY 2017
25/04/2017 19:07
cooking for fun Thai food
MAKE IT YOURS: For an adults-only treat, try drizzling a little coconut rum over each portion!
THAI BEEF WITH BASIL Serves 4 2 tbsp vegetable oil, divided 6 garlic cloves, thinly sliced 2 red chillies, thinly sliced 450g beef mince Black pepper 120ml chicken stock A large bunch of fresh basil leaves 2 carrots, grated 2 spring onions, thinly sliced Juice of 2 limes 2 tbsp soy sauce 1 tbsp fish sauce 1 tsp brown sugar To serve: Coconut rice Lime wedges 1 Heat one tablespoon of the oil in a large pan over a high heat. Add the garlic and one of the sliced chillies and cook for about 30 seconds, stirring, until fragrant. 2 Add the beef mince and season with black
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pepper. Cook for 8-10 minutes, breaking up lumps with a wooden spoon until no pink parts remain and the beef begins to crisp. 3 Add the stock and two-thirds of the basil and cook for two minutes, stirring, until the basil has wilted. 4 In a small bowl, combine the carrots, spring onions, the remaining chilli, the remaining basil leaves, one tablespoon of lime juice and the remaining tablespoon of oil. Toss to coat everything together. 5 In a separate bowl, combine the soy sauce, fish sauce, brown sugar and remaining lime juice and stir until the sugar dissolves. 6 To serve, place a portion of coconut rice in each of four bowls. Top with the crispy beef and shredded vegetables, then drizzle with the soy dressing. Serve with extra lime wedges for squeezing over.
CREAMY MANGO SORBET
Per Serving 306kcals, 14.1g fat (4.1g saturated), 7.3g carbs, 3.2g sugars, 35.9g protein, 1.3g fibre, 0.966g sodium
Per Serving 308kcals, 6g fat (4.2g saturated), 67.2g carbs, 64.4g sugars, 2.1g protein, 2.8g fibre, 0.019g sodium
Serves 4 2 fresh ripe mangoes, peeled, pitted and chopped 160g caster sugar 3 tbsp coconut milk 1 tsp lemon juice 250ml cream 1 Place the mangoes in the bowl of a food processor or blender. Add the sugar and whizz into a purée. 2 Add the coconut milk and lemon juice and whizz again to combine. 3 Transfer the purée into a bowl and set aside. 4 Whip the cream until it forms stiff peaks. 5 Fold the mango purée into the whipped cream. Pour into a large tub and freeze for at least eight hours, stirring every two hours. 6 Remove the sorbet from the freezer 10 minutes before serving.
x Easy Food 87
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AOIFE, AGED 29
Coeliac Awareness Week 2017 Aoife was diagnosed six years ago. While travelling in Australia she was very unwell; suffering from bloating and extreme tiredness; her skin was also very irritated and came out in white bumps on her neck, chest and arms. On returning to her hometown of Cork, an allergy test revealed she was allergic to wheat and it was recommended she visit her GP. A diagnosis of coeliac disease was quickly confirmed. Aoife found the advice of a dietician most helpful in adapting to a gluten free diet. Aoife says ‘The Coeliac Society has been an amazing help and the yearly guide is a god send when it comes to grocery shopping.’
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The annual Coeliac Awareness Week, organised by the Coeliac Society of Ireland in partnership with SuperValu – will take place this year from 8th to 15th May. The theme of this year’s Week is ‘Faces of Coeliac Disease’. Throughout the week, the Coeliac Society will be highlighting the fact that coeliac disease can occur at any stage in life, and is a life-long condition. Coeliac disease affects an estimated one in every 100 people in Ireland. For more information on coeliac disease visit
www.coeliac.ie
25/04/2017 15:04
Billy, an ex-Board Member of The Coeliac Society of Ireland, was diagnosed as coeliac over ten years ago. Around Christmas 2005 he suffered an upset stomach that wouldn’t go away, he suffered a loss of appetite and began losing weight. In summer 2006 during a family trip to France he indulged in breads and croissants and he reached his lowest point. On returning home, Billy consulted his doctor and received a positive diagnosis of coeliac disease. Billy says ‘once I gave up gluten the change was almost instantaneous. I had not realised it until this point how fatigued I had been for the previous 50 years. I now have more energy at 60 than I ever had at 20’
ah Scriven, tw Hann ins & n age o s y d7 l A
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Billy, aged 60
Aidan, Aged 29
Aidan was diagnosed less than one year ago. In July 2016, he visited his doctor about several health issues, he was developing alopecia. His doctor carried out a range of blood tests and he received a positive diagnosis of coeliac disease. Aidan found adapting to the gluten free diet difficult at first, as he was unaware of some of the products containing wheat, such as soya sauce. Aidan says ‘it’s amazing how you get used to feeling bad when it’s the norm. It was a joy to discover, after a few months of not eating gluten, how a body is supposed to feel’.
Just after the girls third birthday they both developed a tummy bug. For two months the girls suffered bouts of diarrhoea as well as persistent aches and pains. A couple of months later, when Hannah was taken to Tallaght Hospital with a chest infection, blood tests revealed she was coeliac. A doctor suggested Alyson was also tested and she received a positive diagnosis. Shirley, Hannah and Alyson’s mother says ‘when we changed the girls to a gluten free diet the pain subsided more or less straight away but it took a year for us to notice a real difference. Now both Hannah and Alyson are thriving.’
25/04/2017 11/04/2017 15:04 13:01
DINING OUT,
at home!
Whip up restaurant-quality meals in the comfort of your own kitchen
90 Easy Food
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MAY 2017
25/04/2017 15:06
cooking for fun fine dining
Tom’s Table pork chop Serves 2
d images Recipes an m’s Table To f o courtesy Cow at the Red Restaurant lin l, Dub Moran Hote oran Hotel M ow The Red C Dublin 22 Naas Road, 0 (01) 459 65 hotel.com an or m ow www.redc
Salmon fillet with West Cork crab salsa Serves 2 2 tomatoes, finely chopped 2 tsp fresh parsley, chopped, plus extra to serve Pinch of fresh dill, chopped Juice of 1 lemon, plus wedges to serve Sea salt and freshly ground black pepper 250g West Cork brown and white crab meat 2 x 200g organic salmon fillets 1 tsp vegetable oil
2 x 250g pork chops on the bone Sea salt and freshly ground black pepper 2 tsp olive oil 2 sprigs of fresh thyme 500ml white wine 500ml cream 2 tsp wholegrain mustard To serve: Sautéed cabbage Mashed potatoes 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and heat a frying pan over a mediumhigh heat. Season the pork chop with salt and pepper and drizzle both sides with the oil. Cook in the pan for two minutes per side. 2 Transfer to a baking tray, top with the thyme sprigs and transfer to the oven to roast for another eight minutes until cooked through. 3 Meanwhile, pour the wine into the frying pan over a medium heat and stir with a wooden spoon, scraping up any browned bits from the bottom. Leave to bubble until it has reduced by half, then stir in the cream and mustard.
4 Pour the pan sauce over the pork chops and season with salt and black pepper. Serve hot with sautéed cabbage and mashed potatoes. Per Serving 843kcals, 64.8g fat (22.4g saturated), 21.6g carbs, 6.6g sugars, 47.7g protein, 9.2g fibre, 3.12g sodium
Tom’s Table tips:
• Fat is key Pork is best cooked on the bone with the fat left on, as both the bone and the fat improve the flavour of the final dish. The importance of pork fat cannot be underestimated — it gives a sweeter, richer meat, so if you prefer to remove the fat, cut it off after cooking. • What to look for when buying pork Pork needs to be firm to the touch and rosy pink in colour, with a layer of pure white fat between the flesh and the skin. • Cook fresh Always try to buy and cook what’s in season. Not only will it taste better, but it will work out cheaper. Get to know your butcher and grocer and ask for their advice on what to look for at each time of year.
To serve: Steamed long stem broccoli Boiled baby potatoes 1 To make the salsa, combine the tomatoes, parsley, dill, lemon juice and a good pinch of salt and black pepper. 2 Add the crab meat and mix gently to avoid breaking it up too much. Cover and refrigerate until needed. 3 Season the salmon well with salt and pepper. Heat the oil in a pan over a mediumhigh heat. When hot, add the salmon, skin-side down, and cook for three minutes until crisp. 4 Flip the salmon and cook for another two minutes until almost cooked through. 5 Serve warm on the crab salsa with extra lemon wedges, a sprinkling of parsley, a side of steamed long stem broccoli and some boiled baby potatoes with parsley butter. Per Serving 421kcals, 17.2g fat (2.3g saturated), 7.3g carbs, 3.4g sugars, 55.6g protein, 1.6g fibre, 0.878g sodium
Tom’s Table tip:
Use organic salmon if you can; it costs a little more, but you get a better taste. You can get the crab meat from any good fishmonger.
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ON SALE NOW! EF121_92_Easy Parenting_Ad.indd 92
25/04/2017 15:07
kids' kitchen A GO-TO GUIDE FOR BUDDING YOUNG COOKS
94-98 IN THIS SECTION
SUMMER OVEN P94 Our Home Ec expert celebrates fresh summer produce
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EASY JUNIORS P97
These super strawberry sundaes are an easy-tomake summer treat
Easy Food 93
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Home Economics Masterclass
r e m m u S N E OV
fne f Brei tes o e n na bra e Cun avan cele s i u o L .C e, Co r produce g e l l e Co summ
ne Cunna e i s u Lo
94 Easy Food
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kids’ kitchen home ec
Summer is the season of abundance. Greens are plentiful, while peppers and tomatoes of all colours are in their full glory. It is also the season when these light, vibrant foods are best either cooked quickly or eaten raw. Grilling and stir-frying are quick cooking methods synonymous with summer, minimising nutrient loss and allowing the vegetables to retain more flavours. Options for grilling during the summer months are endless: thin cuts of meat, salmon, tuna and vegetables are all ideal. The radiant heat under the grill seals the surface of the food, retaining nutrients, moisture and flavour. It is important that a few rules are applied: • Allow the grill to preheat fully before placing any food onto the grates. • Use thin pieces of meat and fish, such as salmon cutlets, to ensure food is cooked thoroughly. • Do not puncture the meat during the grilling process, as this will cause it to lose flavour and moisture. Some foods such as meat and fish can be marinated in advance to add flavour. Onions, pineapple, peppers and tomatoes are ideal fruits and vegetables for grilling because their flavour intensifies during the process. Stir-frying is another favoured method of summer cooking; it involves tossing food in a little oil and cooking quickly in a wok or a large, hot pan. The hot oil seals the outer surface of the food, creating a crisp finish. Thin cuts like chicken fillets, sirloin and striploin steak are best for stir-frying. To ensure success when stir-frying, the following principles should be applied: • Give your wok or pan a chance to get hot before ingredients are added. • Meat should be cooked in batches to seal it and keep it tender. If cooked in large amounts, the temperature of the wok will be reduced and the meat will become tough. • Add harder vegetables like carrots and broccoli first, as these will take longer to cook. Softer vegetables such as spinach and mushrooms can be added a few minutes later. • The key to stir-frying is to keep stirring and tossing the food continuously. • Noodles, couscous and rice are ideal
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carbohydrates to be served with a stirfry to ensure a balanced meal.
ROASTED BEETROOT AND GOAT’S CHEESE SALAD Serves 4
Summer is also an ideal time for enjoying raw vegetables, and salads are a great way of doing this. They can be a satisfying, complete meal with the inclusion of greens, lean protein, healthy fats and plenty of vegetables. Making a good salad is very much dependent on the quality of ingredients used, so using seasonal produce is key. Vegetables in season at this time of year include beetroot, carrots, potatoes, spinach, cucumber, lettuce, peppers, spring onions, tomatoes and radishes. Salads can also be perfect accompaniments for main dishes. A good salad dressing is the key to a great salad. The finest quality oil, good quality vinegar, sea salt and freshly ground pepper are the components of a basic dressing. Whisk three parts extra-virgin olive oil with one part wine vinegar, then add a little sea salt and black pepper. The addition of wholegrain mustard, garlic, chopped herbs or honey can really bring the dressing to life. Be careful not to overdress a salad; add the dressing at the last moment, and use just enough to make the leaves shimmer.
8 baby beetroot Handful of spinach leaves, washed Handful of rocket, washed ½ a red onion, sliced Extra-virgin olive oil Balsamic vinegar 175g goats cheese 50g walnuts Sea salt and cracked black pepper 1 Preheat the oven to 230°C/210°C fan/gas mark 8. 2 Wrap the beetroot in tin foil and roast for 40-60 minutes until soft and cooked through. Remove from the oven and allow to cool for five minutes. Rub the skins off the beetroot and cut into quarters. 3 Place the spinach leaves, rocket and red onion in a salad bowl. Arrange the warm beetroot on top. Lightly drizzle with olive oil and balsamic vinegar. 4 Break up the goat’s cheese and dot them over the salad. Sprinkle over the walnuts. 5 Finish with a sprinkle of sea salt and pepper, then serve immediately. Per Serving 414kcals, 27.5g fat (11.7g saturated), 25.9g carbs, 13.8g sugars, 18.8g protein, 5.3g fibre, 0.496g sodium
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kids’ kitchen easy juniors
juniors
Easy Food Strawberry sundaes
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Easy Food 97
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These super sundaes are an easy-to-make summer treat
1
:-)
Easy Food juniors
ep! and ke Cut out
2
Strawberry sundaes Serves 4
Chocolate, vanilla and strawberry ice cream 250g strawberries, hulled and quartered Mini marshmallows 8-10 tsp hazelnuts, chopped Chocolate or strawberry sauce Whipped cream 1 Place a scoop of chocolate ice cream into each of four glasses. 2 Add a layer of strawberry slices, a few mini marshmallows, some chopped nuts and a drizzle of chocolate or strawberry sauce. 3 Place another scoop of vanilla ice cream on top and repeat layers of marshmallows, nuts and sauce. Add a scoop of strawberry ice cream. 4 Top with whipped cream and a sprinkle of chopped nuts.
3
4
Per Serving 370kcals, 19.1g fat (10.4g saturated), 46.3g carbs, 37.7g sugars, 5.4g protein, 2.4g fibre, 0.098g sodium
98 Easy Food
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25/04/2017 15:10
make it healthy! GIVE YOUR BODY THE LOVE IT DESERVES
100-118 IN THIS SECTION
COCOA POWER P100 Explore the natural health benefits of raw chocolate with these easy recipes
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5-INGREDIENT FIX P106
Make every ingredient count with these simple midweek meals
OH MY GOODNESS P112 Food blogger Aoife Howard shares her favourite flavoursome summer salad
A BIT ON THE SIDE P114
These seasonal side dishes will add a splash of summer to any meal
Easy Food 99
25/04/2017 18:51
Cocoa Power
Explore the natural health benefits of raw chocolate through these easy recipes
What makes raw chocolate so special? • Cacao contains a load of vitamins (B1, B2, B3, B5, B9, E) and minerals (particularly magnesium and manganese) and is packed with antioxidants (flavonoids), essential hearthealthy fat (oleic acid, a mono-unsaturated fat), protein and fibre. • Cacao is believed to improve memory and mood, reduce the likelihood of heart disease, boost immunity and increase low-GI energy. • Raw chocolate is very versatile, works well in both savoury and sweet dishes and, most importantly, makes you feel good — body and soul! THE BASICS The main ingredients derived from cacao are beans, nibs, powder and butter. There are many ways to use these products, individually or in combination. In general, they are best mixed with something that has natural sweetness to balance the bitter taste. CACAO BEANS A mature cacao tree will typically produce 20 pods a year, each one containing roughly 30 seeds — enough to make just 500g of chocolate. Once harvested, the ripe cacao pods are cut open and the beans removed. The beans are then fermented, dried, cleaned and packed or processed further to produce cacao nibs, powder and butter. CACAO NIBS Once cacao beans have been fermented, they are separated from their husks and broken into smaller pieces to form the cacao nibs. This happens during the process of winnowing the beans. Cacao nibs contain roughly 58 per cent carbs, 14 per cent fat, an excellent source of protein (20 per cent) and fibre, making them a great component of shakes and smoothies. Their crunchy texture 100 Easy Food
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makes them great to use as a topping. They’re also fantastic mixed with nuts and dried fruit, such as goji berries, as a snack. CACAO BUTTER The nibs are ground, then milled and the resultant liquor cold-pressed to unlock 75–90 per cent of the fat (cacao butter)content from the remaining protein, fibre and other solids. Cacao butter can be used in a similar way to other natural fats, such as coconut butter. Mix the right ratio of raw cacao and cacao butter to make your own delicious raw chocolate bars.
CACAO POWDER The remaining solids form a cake, with 10–25 per cent of the fat remaining. This is then sifted through fine nylon, silk or wire mesh and used to make cacao powder. Cacao powder can be used instead of cocoa in traditional baking or added into a savoury dressing.
MAY 2017
25/04/2017 17:52
make it healthy chocolate
and Recipes n from o ti a rm info hocolate of Raw C s s e n d o lis The Go y Korda by Kath le Books y K y b d Publishe phed by Photogra son M Faith a 9 ¤12/£9.9
Cacao bars “Raw cacao is a mood enhancer. It increases serotonin and affects other neurotransmitters, which make us feel happy. Chocolate making is very quick and easy: anyone can do it and kids love it. The basics are simply grated cacao butter, raw cacao powder, coconut oil and a natural sweetener. I have suggested some flavour combinations in the following recipes, but do enjoy making up your own.”
Chilli and peppercorn cacao bars Serves 8-10 170g cacao butter 100g coconut oil, plus extra for greasing 170g raw cacao powder 60g light agave syrup For the chilli and peppercorn bars: 1-2 tsp dried chilli flakes 1-2 tsp pink peppercorns, lightly crushed 1 large pinch of Angel Hair chilli (or use a mellow smoked chilli, e.g. mulato) 1 Line a standard 900g loaf tin or six mini loaf tins with cling film and grease with coconut oil. Melt the cacao butter and coconut oil in a bainmarie (a heatproof bowl placed over a pan of simmering water), stirring occasionally. 2 Add the cacao powder to the bowl oand stir until smooth. Stir in the agave syrup, adjusting to your taste. 3 Mix in half the chilli flakes until well combined. Pour the chocolate mixture into the prepared loaf tin(s). Top with the remaining chilli flakes, the pink peppercorns and angel hair chilli. Place in the freezer for 30 minutes, or in the fridge for one hour, before serving. Per Serving 334kcals, 28.5g fat (21.4g saturated), 17.5g carbs, 4.7g sugars, 3.1g protein, 6.8g fibre, 0.035g sodium
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Raspberry cacao bars Serves 8-10 170g cacao butter 100g coconut oil, plus extra for greasing 170g raw cacao powder 60g light agave syrup For the raspberry bars: 100g freeze-dried raspberries (or use strawberries) 1 tbsp raspberry powder 1 Line a standard 900g loaf tin or six mini loaf tins with cling film and grease with coconut oil. Melt the cacao butter and coconut oil in a bain-
marie (a heatproof bowl placed over a pan of simmering water), stirring occasionally. 2 Add the cacao powder to the bowl and stir until smooth. Stir in the agave syrup, adjusting to your taste. 3 Mix in half the freeze-dried raspberries and half the raspberry powder until well combined. Pour the chocolate mixture into the prepared loaf tin(s). Top with the remaining freeze-dried raspberries and raspberry powder. 4 Place in the freezer for 30 minutes, or in the fridge for one hour, before serving. Per Serving 338kcals, 28.6g fat (21.3g saturated), 16.7g carbs, 5g sugars, 3.2g protein, 7.3g fibre, 0.015g sodium
x Easy Food 101
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Top tip:
of xtra hit For an e aspoon te e n o ss, add ny of a to goodne powder a is c a m f w o po der lls. Maca root a c a these ba m from the portant derived ys an im la p d n a overall plant creasing ou role in in lity. Or y and vita of p o energy o c s da could ad powder. protein
the n be kept in Powerballs ca fter a to two weeks fridge for up r for in the freeze or g in st ro def onths. up to three m
100g raw almonds 50g coconut oil, softened 50g desiccated coconut 20g ground flaxseeds 1 tsp raw cacao powder 20g goji berries 1 Soak the dates and figs in a little water for 10 minutes, then drain. 2 In a food processor, blend the dates, figs, almonds, coconut oil, desiccated coconut, flaxseeds and cacao powder into a paste. Stir in the goji berries and form the mix into walnut-sized balls. Put into a freezable container and place in the freezer. Defrost for 5–10 minutes before eating. Per Serving 85kcals, 5.6g fat (3.1g saturated), 8.4g carbs, 5.7g sugars, 1.4g protein, 1.9g fibre, 0.003g sodium
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Orange, hazelnut, date and matcha powerballs Makes 20
Powerballs “Raw cacao helps lower the oxidative stress of strenuous activities because of the high levels of magnesium, chromium, B vitamins and antioxidants it contains, so these balls make a great snack after a workout.”
Apricot, cashew and cacao nib powerballs
1 In a food processor, blend the apricots, cashews, cacao powder and coconut oil into a paste. Add the cacao nibs and mix in well. 2 Form the mix into walnut-sized balls, put into a freezable container and place in the freezer. When ready to serve, remove from the freezer and dust with cacao powder. Defrost for 5–10 minutes before eating. Per Serving 98kcals, 7.9g fat (3.5g saturated), 5.9g carbs, 1.6g sugars, 2g protein, 1.5g fibre, 0.003g sodium
Makes 20 250g ready-to-eat dried apricots 200g cashews 2 tablespoons raw cacao powder, plus extra to dust 50g coconut oil, softened 20g raw cacao nibs
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x
Date, fig, coconut and goji berry powerballs Makes 25 100g Medjool dates, pitted 100g dried figs
300g hazelnuts 50g pitted dates, soaked in water for 10 minutes then drained 50g coconut oil 1 tbsp raw cacao powder Zest of 1 orange 1 tbsp maple syrup Pinch of salt 1 tsp matcha powder, plus extra to dust 1 In a food processor, blend the hazelnuts, dates, coconut oil and cacao powder into a paste. Add the orange zest, maple syrup, salt and matcha powder and mix in well. 2 Form the mix into walnut-sized balls, put into a freezable container and place in the freezer. When ready to serve, remove from the freezer and dust with matcha powder. Defrost for 5–10 minutes before eating. Per Serving 127kcals, 11.6g fat (2.8g saturated), 5.5g carbs, 2.9g sugars, 2.3g protein, 1.9g fibre, 0.012g sodium
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MAY 2017
25/04/2017 17:53
sweet things gluten-free
Cacao pudding and maple ice cream Serves 4-6 “This tasty and gratifying dessert is so straightforward to make. It oozes with a rich chocolate sauce, which pairs well with a scoop of homemade maple ice cream. The addition of arrowroot powder to the dairy-free ice cream boosts the metabolism, increases circulation, reduces blood pressure, and promotes a healthy digestive system.” For the ice cream: 2 x 400ml tins of coconut milk 3 tbsp arrowroot powder 2 tsp vanilla extract 60ml maple syrup 80g pecans, chopped For the pudding: 125g plain flour Pinch of salt www.easyfood.ie
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220g rapadura (panela) or muscovado sugar 1 tbsp baking powder 4 tbsp raw cacao powder, plus 2 tbsp for the topping 220ml almond milk 85g unsalted butter, melted 2 eggs, lightly beaten 1 tsp vanilla extract 1 tbsp instant coffee or espresso powder diluted with 2 tbsp just-boiled water 250ml boiling water 1 To make the ice cream, put the coconut milk and arrowroot powder in a saucepan and heat over a medium heat, stirring frequently, until it starts to boil and thicken. Set aside to cool for five minutes, then stir in the vanilla extract. Allow to cool completely. 2 Stir in the maple syrup and process in an icecream maker. Stir through the pecans. Freeze the ice cream in a freezable container for 3–4 hours. 3 For the pudding, preheat the oven to
180˚C/160˚C fan/gas mark 4. 4 Sift the flour, salt, 120g of the sugar, the baking powder and the cacao powder into a large bowl. Add the almond milk, melted butter, beaten eggs, vanilla extract and coffee mixture and beat with an electric mixer until combined. Pour into a one-litre baking dish. 5 Stir the remaining 100g of sugar and the remaining two tablespoons cacao powder together in a bowl, then sprinkle this over the pudding batter. Pour the boiling water carefully and gently over the pudding, then bake for 20-25 minutes. When the pudding is ready it will be firm with a slight wobble and a crusty top. The sauce will be hiding underneath as a little surprise! 6 Serve this oozy chocolate pudding with the maple and pecan ice cream.
Per Serving 799kcals, 42.7g fat (28.2g saturated), 93.1g carbs, 47.6g sugars, 13.7g protein, 16.7g fibre, 0.12g sodium
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Cacao and spice-rubbed chicken Serves 4-6 “Serve the chicken and roasted vegetables with all their juices on a platter, accompanied by all the fixings on the side. The perfect way to feed a crowd: everybody tucks in and shares the moment — it’s what life’s all about!” 1 x 2kg whole chicken 2 sweet potatoes, peeled and cut into chunks 1 red and 1 yellow pepper, deseeded and cut into chunks 2 red onions, cut into wedges 2 tablespoons olive oil 2 avocados, peeled and stones removed, flesh scooped into small balls Small bunch of coriander, leaves picked 1 lime, quartered 200g half-fat crème fraîche (optional) Salt and black pepper For the rub: 2-3 ancho or chipotle chillies (or use 1–2 tbsp smoked paprika) 1 tbsp cumin seeds 2 tsp dried oregano 2 garlic cloves Pinch of celery salt 1 tbsp olive oil 2 heaped tsp raw cacao powder 1 tsp dried chilli flakes 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a pestle and mortar, grind all the rub ingredients together until you have a smooth paste. Set aside. 2 To spatchcock the chicken, flip it over so it is breast-side down, with the backbone facing you. Using a sturdy pair of kitchen or poultry scissors, cut down either side of the backbone, then remove and discard this. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. 3 Put the sweet potatoes, peppers and onions on a baking tray, season with salt and pepper and drizzle with olive oil. Place the chicken on the bed of vegetables, then smear the rub over both the chicken and vegetables. Roast for 5060 minutes, or until cooked through. Baste the chicken occasionally while it is cooking. 4 Serve the chicken, vegetables and cooking juices on a platter, with the avocado alongside, scattered with coriander and accompanied with lime wedges. It goes really well with crème fraîche on flatbreads. Per Serving 812kcals, 31.1g fat (6.9g saturated), 30g carbs, 3.2g sugars, 100.6g protein, 10.2g fibre, 0.256g sodium
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25/04/2017 17:53
gift guide local food ADVERTORIAL
A crowd-pleasing dessert!
Chocolate chip cookie cheesecake Serves 8 PREP TIME: 35 minutes [+ 60 minutes inactive] 150g chocolate chip cookies, crushed 50g butter, melted 350g Philadelphia Cream Cheese 130g icing sugar 400ml cream 1 tsp vanilla extract 100g dark or milk chocolate chips 1 In a bowl, combine the crushed cookies with the melted butter until the mixture resembles damp sand. Press into the bottom of a 23cm
www.easyfood.ie 105 Easy Food
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springform cake tin lined with parchment paper, then refrigerate for one hour to set. 2 In a bowl, beat the Philadelphia Cream Cheese with the icing sugar until smooth. 3 In a separate bowl, whip the cream with the vanilla extract until it forms stiff peaks. 4 Gently fold the whipped cream into the cream cheese mixture until fully combined. 5 Remove the base from the fridge and add the cheesecake filling, smoothing the top with a spatula. Top with the chocolate chips. Place in the fridge to set for at least one hour, then remove from the tin and serve.
For more delicious recipes, visit www.philadelphia.ie
Per Serving 397kcals, 27.6g fat, (16.1 g saturated), 34.9g carbs, 24.1g sugars, 5.5g protein, 0g fibre, 0.343g sodium
Easy MAY Food2017 105
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5
INGREDIENT FIX Make every ingredient count with these simple midweek meals
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MAY 2017
25/04/2017 18:53
make it healthy five-ingredient meals
Cheesy chicken potato skins Serves 4 4 baked potatoes, halved Olive oil, for brushing Salt and black pepper 400ml tomato and basil sauce 400g leftover cooked chicken, shredded 120g Mozzarella, grated Fresh basil, chopped 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. 2 Carefully spoon out the flesh from each potato half, leaving about ½cm of the flesh remaining just inside the skins. 3 Brush both sides of each potato skin with olive oil and season with salt and pepper. 4 Place the skins cut side-down on a baking tray and bake for 6-8 minutes until crisp and lightly browned. 5 Turn the potato skins over. 6 Place a small spoonful of tomato and basil sauce in each potato skin and top with the shredded chicken and Mozzarella. 7 Bake for another 6-8 minutes until the cheese is golden-brown and bubbling and the filling is hot throughout. 8 Top with fresh basil and serve with the remaining tomato and basil sauce for dipping. Per Serving 444kcals, 18.3g fat (3.3g saturated), 34.1g carbs, 1.2g sugars, 35g protein, 2.5g fibre, 0.17g sodium
MAKE IT YOURS: To make this veggie-friendly, use 1 x drained 400g tin of kidney or black beans in place of the chicken. Swap the potatoes for sweet potatoes to count towards your five-a-day.
Salmon and leek pesto pasta Serves 2 180g penne 2 tbsp olive oil 1 leek, washed, trimmed and chopped Salt and black pepper 2 small salmon fillets 2 tbsp fresh basil pesto 120ml cream 1 Bring a large pan of salted water to a boil and cook the pasta according to package instructions. Drain, rinse under cold water
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until cool and set aside. 2 Meanwhile, heat one tablespoon of the olive oil in a large pan over a medium heat and cook the leeks for 5-6 minutes until softened. Season with salt and plenty of black pepper. Transfer to a small bowl and set aside. 3 Pat the salmon dry with kitchen paper and season with salt and black pepper. 4 Heat the remaining oil in the same pan over a medium-high heat. Add the salmon, skin side-down, and cook for 5-6 minutes. Carefully flip the fillets over and cook for
another 2-3 minutes or until cooked to your liking. Transfer to a chopping board and flake with a fork, discarding the skin. 5 Place the same pan back over a medium heat and add the pesto and cream. Stir together and allow to bubble for 2-3 minutes. Add the cooked pasta, salmon and leeks. Stir everything together and allow to heat through. Divide between bowls and serve. Per Serving 719kcals, 34g fat (8.2g saturated), 58.6g carbs, 1.9g sugars, 46.7g protein, 1g fibre, 0.212g sodium
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Baked coconut curry cod Serves 4 4 cod fillets Salt and black pepper 1 x 400ml tin of coconut milk 2 tbsp green curry paste 200g green beans, trimmed
2 In a small saucepan over a medium-high heat, whisk together the coconut milk and curry paste until smooth. Pour a thin layer of this sauce into a large baking dish. Place the cod fillets on top, add the green beans and then pour over the remaining sauce. 3 Bake for 20 minutes until the cod is fully opaque and flakes easily with a fork. 4 Serve with rice and some of the sauce.
MAKE IT YOURS: Feel free to add any other vegetables you have in your fridge. Chopped onions, peppers, carrots, aubergines or mushrooms all work well.
To serve: Rice 1 Preheat the oven to 200ËšC/180ËšC fan/gas mark 6. Season the cod fillets with salt and black pepper.
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Per Serving 692kcals, 26.8g fat (21.8g saturated), 70.5g carbs, 4.2g sugars, 42.9g protein, 5g fibre, 0.328g sodium
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MAY 2017
25/04/2017 18:54
make it healthy five-ingredient meals
Healthy steak dinner Serves 2 2 sweet potatoes, peeled and chopped into 3cm chunks Olive oil Salt and black pepper 200g sirloin steak ½ a head of broccoli, chopped into florets Juice of ½ a lemon 3 tbsp pine nuts 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Bring a pan of salted water to the boil and add the sweet potatoes. Boil for 4-5 minutes until just barely tender. Drain well. 3 Place the sweet potatoes on a baking tray and drizzle with olive oil. Season well with salt and pepper. Place in the oven for 30-40 minutes until slightly crispy on the outside. 4 Meanwhile, pat the steaks dry with kitchen paper. Brush both sides with olive oil and season with salt and pepper.
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5 Heat a griddle pan over a high heat. Cook the steaks for 2-3 minutes per side or until cooked to your liking. Transfer the steaks to a plate, tent loosely with tin foil and allow to rest for 10 minutes. 6 When the potatoes have 15 minutes left in the oven, push them to one side of the baking tray. Place the broccoli on the other side, drizzle with olive oil and season. Return the tray to the oven for the final 15 minutes. 7 To serve, divide the roasted sweet potatoes between two plates. Squeeze some lemon juice over the broccoli and sprinkle over the pine nuts, then return to the oven for two minutes while you slice the steaks against the grain. Add the steaks and lemon broccoli to the plates and serve immediately.
MAKE IT YOURS: Use lamb chops in place of the steak, if preferred.
Per Serving 530kcals, 22.6g fat (4.2g saturated), 47.2g carbs, 2.3g sugars, 35.9g protein, 8g fibre, 0.175g sodium
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Baked cheese and egg hash brown Serves 1 1 medium potato, peeled and grated 1 tbsp olive oil ¼ tsp smoked paprika Salt and black pepper 30g Gruyère, grated 1 spring onion, finely chopped 1-2 large eggs 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the grated potato into a clean tea towel. Holding it over the sink, squeeze out as much moisture as possible. 3 Heat the oil in an oven-proof pan over a
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medium heat. Add the grated potato and spread it out evenly, flattening it down with a spatula. Season with the smoked paprika and some salt and pepper. 4 Allow the potato to cook for 4-5 minutes until crispy and golden brown on the bottom. Carefully flip the potato over, top with the grated cheese and spring onion and cook for 2-3 minutes longer. 5 Crack one or two eggs over the top of the potatoes. Transfer the pan into the oven and bake for 8-10 minutes until the egg whites have set but the yolks are still soft. Season with extra salt and pepper, then serve.
MAKE IT YOURS: There’s no need to buy Gruyère especially for this dish; any good melting cheese will work just as well.
Per Serving 460kcals, 25.3g fat (8.9g saturated), 35.9g carbs, 3.7g sugars, 24g protein, 5.7g fibre, 0.317g sodium
MAY 2017
25/04/2017 18:54
Y L N O
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25/04/2017 15:35
Goodness! OH MY
Blogger Aoife Howard shares her favourite flavoursome summer salad
W
hether or not the sunshine comes through at this time of year, I always love to incorporate a little bit of summer into every meal I prepare; freshness and vibrancy are the two key elements that inspire my cooking. I believe the key is to keep your dishes simple and allow the best of the summer’s ingredients to play a starring role. However, simple doesn’t have to mean boring or bland; rather, it’s about ensuring that every ingredient plays a role in your dish. Keep cooking to a minimum and ingredients as close to their natural state as possible. I love to include more salads in my diet in the summer, especially ones that highlight seasonal ingredients. I believe the beauty of a good salad lies in its simplicity and its ability to showcase each and every ingredient. This salad, in particular, effortlessly bridges the gap between the richer offerings of winter and the light fare of summer. Although light, this chickpea and mango salad is still satisfying. I have chosen a base of chickpeas over leaves as it makes for a more substantial meal. The nutty texture of the chickpeas combines beautifully with the buttery mango and the sharp crunch of the toasted coconut flakes. Mango is one of my favourite fruits thanks to its rich texture and sweet juicy taste — not to mention its bright yellow hue, which is guaranteed to add a little sunshine to your plate! My current obsession is adding them to my salads. They offer a lovely sweet contrast to robust salad vegetables and a welcome
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texture that reminds me of summer. My favourite element of this fresh salad is the lightly spiced curry dressing, which pairs beautifully with the sweet slivers of ripe mango and flakes of coconut. The subtle combination of spices allows the mango to take centre stage and accentuates its natural flavours. The hint of chilli is offset by the invigorating mint, adding a welcome burst of cooling freshness. This vibrant salad is just made to be enjoyed al fresco and would make the perfect accompaniment to any summer barbecue, although don't be surprised if this side dish leaves the main attraction in the shade! It is a veritable feast for the eyes as well as the taste buds and is guaranteed to add more than a hint of sunshine to your day — no matter what the weather brings.
go chickpea Curried man d and mint sala
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
Curried mango, chickpea and mint salad Serves 2 ½ tsp hot chilli powder ¼ tsp ground coriander ½ tsp paprika ½ tsp cumin seeds 2 tsp olive oil 1 tsp honey or maple syrup Juice of ½ a lemon Salt and black pepper 1 x 400g tin of chickpeas, rinsed and drained 1 ripe mango, peeled and sliced 2 tbsp fresh mint, finely chopped 1 tbsp coconut flakes 1 Combine the chilli powder, ground coriander, paprika, cumin seeds, olive oil, honey (or maple syrup) and lemon juice in a screw top glass jar. Shake until well combined and season to taste. 2 Combine the chickpeas, sliced mango, chopped mint and coconut flakes in a large bowl. 3 Drizzle the dressing over the salad just before serving and mix well. Scatter with extra mint and coconut to serve. Per Serving 412kcals, 9g fat (2g saturated), 75.4g carbs, 26.4g sugars, 12g protein, 12.6g fibre, 0.684g sodium
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MAY 2017
26/04/2017 16:19
make it healthy summer salad
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Top tip:
aining Any rem for ill keep w e tt re it to vinaigre S . s k e ree we to w o ll up to th a en idge, th ture ra in the fr e p m om te sit at ro inutes for 30 m sing. u before
Tomato, cucumber and red onion salad Serves 4-6
A bit on THE SIDE These seasonal side dishes will add a splash of summer to any main course 114 Easy Food
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2 cucumbers, peeled, deseeded and chopped 4 ripe tomatoes, deseeded and chopped ½ a red onion, thinly sliced Generous handful of fresh basil, chopped For the Italian vinaigrette: 250ml rapeseed oil 4 tbsp white wine vinegar 2 tbsp apple cider vinegar 2 tsp Dijon mustard
1 shallot, very finely chopped 1 garlic clove, crushed 1 tsp honey Âź tsp dried oregano Salt and black pepper 1 Place all of the ingredients for the vinaigrette in a jar with a tight fitting lid and shake to combine (or simply whisk together in a bowl). 2 In a large bowl, combine the cucumbers, tomatoes, red onion and basil. Drizzle over as much of the vinaigrette as desired. Season to taste with extra salt and pepper and serve. Per Serving 209kcals, 19.3g fat (1.5g saturated), 9.4g carbs, 5.2g sugars, 1.7g protein, 1.8g fibre, 0.053g sodium
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MAY 2017
25/04/2017 15:37
make it healthy gluten-free sides
Baked Parmesan courgette wedges Serves 6-8
120g Parmesan, grated ½ tsp dried basil ½ tsp dried thyme ½ tsp dried oregano ¼ tsp garlic powder Salt and black pepper 6 medium courgettes, quartered lengthwise 2 tbsp olive oil, plus extra for greasing 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease a large baking tray with olive oil. 2 In a bowl, combine the Parmesan, basil, thyme, oregano and garlic powder. Add some salt and black pepper. 3 Place the courgette wedges onto the prepared baking tray. Carefully brush the wedges with olive oil and sprinkle with the Parmesan mixture. 4 Place in the oven and bake for 15 minutes. Towards the end, turn the grill on to high and allow to preheat. 5 Place the courgette fingers under the grill for 3-4 minutes until crisp and deep golden brown. Serve immediately. Per Serving 102kcals, 7g fat (2.5g saturated), 5.9g carbs, 2.6g sugars, 6.7g protein, 1.7g fibre, 0.174g sodium
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Sweetcorn and green beans with herby butter Serves 4
250g green beans, trimmed 4 ears of fresh corn, husks removed 50g butter Salt and black pepper 4 tbsp fresh parsley, finely chopped 4 tbsp fresh basil, finely chopped 3 tbsp fresh chives, finely chopped 2 tbsp fresh chervil, finely chopped 1 Bring a large pot of salted water to a boil over a high heat. Add the green beans and cook for two minutes until just barely tender. 2 Using a slotted spoon, remove the beans and immediately plunge them into a bowl of iced water. When cooled completely, drain the beans and set aside.
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3 Place the corn in the boiling water. Turn off the heat and allow the corn to cook in the hot water for 5-6 minutes. 4 Transfer the ears of corn to a bowl of iced water. When cooled completely, drain the corn. Holding each cob firmly, run a knife down the sides to remove the kernels. 5 Melt the butter in a large pan over a medium heat, then add the corn and green beans. Season with salt and black pepper and toss the vegetables around in the butter until just warmed through. 6 Sprinkle the fresh herbs over the vegetables and toss to combine well. Taste and add more salt or black pepper if needed, then transfer to a platter or bowl to serve.
MAKE IT YOURS: Save time by using tinned sweetcorn instead of fresh cobs. If you’re lactose intolerant, use 50ml extra-virgin olive oil or 50g dairy-free spread in place of the butter.
Per Serving 246kcals, 12.1g fat (6.8g saturated), 34.4g carbs, 6g sugars, 6.7g protein, 6.7g fibre, 0.141g sodium
MAY 2017
25/04/2017 15:38
make it healthy gluten-free sides
Mediterranean potato salad Serves 6
900g baby potatoes, halved 2 tbsp extra-virgin olive oil Salt and black pepper 400g cherry tomatoes, halved 200g roasted red peppers (from a jar is fine) Handful of kalamata olives, pitted ½ a red onion, thinly sliced 60g Feta, crumbled For the dressing: 3 tbsp fresh basil pesto 1 tsp red wine vinegar 1 tbsp extra-virgin olive oil To serve: Fresh parsley, chopped
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1 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. 2 Place the potatoes on a large baking tray. Drizzle over the oil, season with salt and black pepper and toss to coat. 3 Place in the oven and bake for 35-40 minutes, or until tender. Remove from the oven and let cool. 4 In a small bowl, whisk together the ingredients for the dressing. 5 Place the potatoes in a large serving bowl and add the tomatoes, peppers, olives and red onion. 6 Drizzle with the pesto dressing. Top with the crumbled Feta and some chopped fresh parsley to serve. Per Serving 207kcals, 10.3g fat (2.7g saturated), 25.2g carbs, 4g sugars, 6.4g protein, 5.4g fibre, 0.301g sodium
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Quinoa-stuffed tomatoes Serves 6
130g uncooked quinoa 6 large, ripe but firm tomatoes 1 tbsp olive oil, plus extra for greasing 2 shallots, finely chopped 2 garlic cloves, crushed 1 yellow pepper, deseeded and chopped ½ tsp dried basil ½ tsp dried oregano 3 tbsp fresh basil, chopped 30g Mozzarella, grated 30g Parmesan, grated Salt and black pepper
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1 Cook the quinoa according to the package instructions, then allow to cool. Fluff the cooled quinoa with a fork. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly coat a baking dish with olive oil or cooking spray. 3 Cut a 1cm-thick slice from the top of each tomato, reserving the tops. Use a teaspoon to scoop out the pulp and juice from the tomatoes into a bowl and set aside. Place the hollowed tomatoes in the prepared dish. 4 Heat the olive oil in a large pan over a medium-high heat. Add the shallots, garlic, yellow pepper and dried herbs and cook for 4-5 minutes, stirring occasionally. 5 Add the reserved tomato pulp and juice
and cook for a further 7-8 minutes until the mixture thickens. 6 Add the quinoa, fresh basil, Mozzarella and Parmesan. Toss everything together and season to taste with salt and pepper. 7 Spoon the quinoa mixture into the hollowed tomatoes, mounding it slightly over the tops. Replace the reserved tomato tops and bake the stuffed tomatoes for 20-25 minutes until the quinoa is heated through. Serve hot or at room temperature.
Per Serving 166kcals, 5.4g fat (1.4g saturated), 24.2g carbs, 4.8g sugars, 7.2g protein, 4.1g fibre, 0.093g sodium
MAY 2017
25/04/2017 15:39
All the know-how you need to develop your cooking skills and become an expert in the kitchen
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All about LEGUMES Legumes are rich in: What is a legume?
• CALCIUM
A legume is a simple, dry fruit contained within a shell or pod. The most well-known are peas, beans, lentils and peanuts. Legumes are among the best plant-based sources of dietary protein, making them invaluable to non-meat eaters. They’re also great sources of minerals and, while they are high in carbohydrates, their high fibre content keeps insulin levels from spiking, making them a reasonable choice for diabetics. Not only are legumes highly nutritious, they are also very cheap, which makes them an important food staple in many developing countries.
• • • • • • • • • • •
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DIETARY FIBRE FOLATE IRON MAGNESIUM PHOSPHORUS POTASSIUM PROTEIN RIBOFLAVIN THIAMIN VITAMIN B6 ZINC
According to several studies, legumes are associated with reduced risk of heart disease and lower cholesterol levels. Some studies also suggest that legumes may reduce blood pressure. Due to their high fibre and protein content, legumes are extremely satiating,
keeping you fuller for longer. This may reduce food intake and lead to weight loss. Like many other plant foods, legumes also contain so-called ‘anti-nutrients’, which may impair their nutritional value, but traditional cooking methods such as soaking and boiling help to neutralise this effect.
Legumes include: • • • • • • •
BEANS CHICKPEAS PEAS PEANUTS LENTILS ALFALFA SOY (INCLUDING SOY-BASED PRODUCTS SUCH AS TOFU)
MAY 2017
25/04/2017 16:20
KITCHEN SKILLS
ONE LARGE TOMATO CONTAINS…
EAT MORE…TOMATOES
RICH IN ANTIOXIDANTS
33%
ONE LARGE TOMATO CONTAINS…
24%
OF RDA OF VITAMIN C ONE LARGE TOMATO CONTAINS…
OF RDA OF BIOTIN
16%
OF RDA OF VITAMIN K omatoes Tinned t ely healthy, extrem r are also refore perfect fo e l and th the nutritiona reaping of tomatoes benefits inter months he w during t y are no longer e when th season. in
REDUCE TOTAL CHOLESTEROL, LOWER BLOOD PRESSURE AND REGULATE THE LEVEL OF FAT IN OUR BLOOD
REDUCE THE CHANCES OF OBESITY AND ALZHEIMER’S DISEASE LYCOPENE HAS BEEN PROVEN TO HELP PROTECT AGAINST CANCER, PARTICULARLY PROSTATE, COLORECTAL AND STOMACH CANCER
FUN FOOD FACT
During World War I, the US government and soldiers referred to hamburgers as “liberty sandwiches” to avoid any connection with the German city of Hamburg.
UNUSUAL INGREDIENTS:
Tempeh
Tempeh is made from soybeans that have been slightly fermented, then formed into a cake. If tofu’s soft texture or lack of distinctive flavour turns you off, you may like to try tempeh — it’s firmer and chewier than tofu, with a slight earthy, sweet taste. High in manganese, copper, fibre, protein, phosphorus, vitamin B2 and magnesium, it’s a fantastic meat-free option — plus there is mounting evidence to support the health benefits of fermented foods in general. You can find tempeh in health food shops in the refrigerated section. There are plenty of ways to use it in your cooking: marinate tempeh and fry, bake or grill it; crumble it into soups, salads, casseroles or pasta sauces; make tempeh burgers or tacos, or use as a healthy protein option in your summer salads. www.easyfood.ie
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25/04/2017 16:20
HOW TO PROPERLY CLEAN YOUR KETTLE It would be hard to find an appliance that is used as regularly in an Irish kitchen as the kettle, which means it deserves a little extra TLC now and again. Read on and learn how to keep your kettle in tiptop shape.
HARD WATER BUILD-UP Hard water build-up is the white, powdery deposits inside a kettle. Minerals in the water remain in the kettle after the water has evaporated and dry along the bottom and sides of the kettle. Luckily, these are easily removed with an acidic cleaning agent, such as vinegar, citric acid or lime juice.
HOW TO CLEAN THE KETTLE WITH VINEGAR:
KITCHEN HACK
The temperature of leftover pizza is a divisive debate. While several members of our Food Team are partial to a slice of cold leftover pizza, we know there are those who much prefer it hot and crispy. So what’s the best way to reheat it to ensure a crispy crust and hot, melting cheese?
Step 1: Combine equal quantity of water and vinegar and fill about half of the kettle with the solution. Step 2: Bring the kettle to a boil. Step 3: Allow the solution to stay in the kettle for about 10-15 minutes. Remove the power cord from the outlet. Pour the solution away and rinse the appliance several times to remove any traces of vinegar from the kettle. Step 4: Use a clean cloth to wipe the insides and outsides of the kettle. Allow it to dry. Step 5: After the kettle dries, boil plain water in the kettle once again to remove the remaining traces of vinegar completely.
When you just need to heat up a slice or two, the trick is to use a frying pan instead of the microwave or oven. Trapping steam by keeping the pizza covered while it heats up keeps the top moist and re-melts the cheese. Meanwhile, the heat rising from the bottom of the pan renders the crust nice and crispy again. 1 Find a pan large enough for your slice to sit flat in the pan. 2 Place 1-2 pizza slices in the pan and cover with a lid or a piece of tin foil. 3 Turn the hob to medium heat and place the pan on top — there’s no need to preheat it. 4 Leave it alone for six minutes, then check the pizza. The bottom should be crispy and the cheese melted. If not, cook it for 2-3 minutes longer, then enjoy.
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QUICK QUOTE Everything you see, I owe to spaghetti. – Sophia Loren MAY 2017
25/04/2017 16:20
LOST IN TRANSLATION
Ever feel lost looking at recipes from the other side of the Atlantic? Here’s your go-to guide for translating American food terms.
QUICK QUESTION I’ve heard that I shouldn’t buy products that contain palm oil, but I don’t know why. Palm oil can be used for cooking, but is also contained in a vast number of food products, cleaning products, candles, beauty products and cosmetics. The oil is derived from the fruit of the oil palm, a tree that grows in the humid tropics of West Africa, Malaysia and Indonesia. To make way for booming palm oil plantations, rainforests are being cleared and burnt, contributing to global warming and destroying the habitat of many wild animals. Especially concerning is the impact on endangered species such as Bornean orangutans, which are facing extinction due to this habitat loss.
Cornstarch
Cornflour
Zucchini
Courgettes
Arugula
Rocket
Garbanzo beans
Chickpeas
Noodles
Not just noodles, but any type of pasta
Hard cider
Cider (with alcohol)
Cilantro
Coriander
Cookies
Biscuits
Biscuits
Soft, savoury scone-like dinner accompaniments
Eggplant
Aubergine
Romaine
Cos lettuce
Broiler
Grill
Grill
Barbecue
Blood sausage
Black pudding
Saran wrap
Cling film
Aluminum foil
Tin foil
Half and half
Half milk, half cream
Snow peas
Mangetout
Rutabaga
Swede
Molasses
Black treacle
Light brown sugar
Demerara sugar
Superfine granulated sugar
Caster sugar
Powdered or confectioner's sugar
Icing sugar
Graham cracker
a thinner Digestive biscuit
Shrimp
Prawns (regardless of size)
Oatmeal
Porridge
Fries
Chips
Chips
Crisps
Aside from the environmental impact, palm oil is extremely high in saturated fat — over 1.5 times the content of butter — and may increase cholesterol. While it does appear to have a few health benefits, you can reap similar advantages from other foods. We recommend using alternative oils for cooking. If any of your usual products feature palm oil in their ingredients list, you may choose to switch brands or to contact the company to check whether their palm oil used is produced in a sustainable manner. www.easyfood.ie
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HOW TO… Make 1
Lightly flour your work surface and place the thawed pastry on top.
4
a crab and leek quiche (from p.35) 2
Roll the pastry out and shape into a large circle.
5
Trim away any excess pastry from the edges. Preheat the oven to 200˚C/180˚C fan/gas Lightly prick the base of the tart all over using a mark 6. Line the pastry case with parchment fork. Place in the fridge for 30 minutes. paper and half fill with baking beans (or dry rice). Bake the case for 25 minutes.
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3
Use the pastry to line a 23cm loose-based fluted tart tin. Use your fingertips to press the pastry firmly into the base and sides. 6
Remove the baking beans and return the tart to the oven for a further 5-10 minutes or until light brown. Remove from the oven.
MAY 2017
25/04/2017 15:40
step-by-step
7
Reduce the oven to 180˚C/160˚C fan/gas mark 4. For the filling, melt a knob of butter in a pan over a medium-low heat. Cook 2 sliced leeks for 3-4 minutes until soft, stirring frequently. Remove from the heat and set aside. 10
Spread 50g brown crab meat and 150g white crab meat evenly over the leeks.
www.easyfood.ie
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8
Beat 3 eggs in a jug. Stir in 300ml crème fraîche, 3 tbsp chopped dill and a pinch of salt and black pepper.
11
Pour over the egg mixture and sprinkle over 60g of grated Parmesan.
9
Scatter the leeks over the pastry case.
12
thod This me any kind r fo will work ply e — sim of quich gs to in ll fi e th adapt te. your tas
Place on a baking tray and cook for 25 minutes or until golden-brown and just set, but still wobbles slightly in the centre.
Easy Food 125
25/04/2017 15:41
know-how KITCHEN
Ever wondered whether a rice cooker is for you? We’ve got the low-down
If you eat a lot of rice-based dishes, or you just can’t cook rice well no matter what you do, a rice cooker is a musthave in your kitchen. It will produce perfectly cooked rice every single time, and is all about making life easier. TYPES OF RICE COOKERS • On/off These are basic and straightforward: when the rice is cooked, the cooker shuts off automatically. This is the least expensive type. These basic cookers don't often offer non-stick pans or steamer units, but are perfect if all you want is a foolproof way to cook rice. • Cook and keep warm The rice cooks, reduces the heat when the rice is done then maintains it at a "warm" temperature until you unplug it. • Electronic cook and keep warm In this version, a sensor in the unit keeps the rice warm for up to 12 hours. This type is more expensive, but if your household eats a lot of rice it may be a worthwhile investment.
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TOP TIPS FOR PERFECT RICE • Rinse the rice under running water before cooking to wash away excess starch and makes the rice less sticky. • Most rice cookers use the ratio of one cup of rice to one cup of water. However, models do vary, so always read the manual before proceeding. • Allow the rice to rest for 10 minutes after cooking, with the lid on. This helps to cook off the last of the steam and makes the rice fluffier.
TO CLEAN YOUR RICE COOKER Scoop out all the rice and leave the lid open to let the inside dry out. You can then simply wipe the inside clean with a sponge or dishcloth. If your rice cooker has a nonstick coating, be careful not to use any metal utensils or wire brushes as you can scratch the coating. HOW TO USE YOUR RICE COOKER 1 Place the rice in a large sieve or colander and rinse it thoroughly under cool water. 2 Combine your rice with the correct amount of water in the rice cooker. Stir in a pinch of salt. 3 Turn on the rice cooker and, if needed, select the correct cooking option according to your rice cooker (check the manual). The rice cooker will cook the rice automatically and turn off when done. Check your manual for estimated cooking times. 4 Let the rice rest in the slow cooker for 10 minutes, or up to 30. Keep the lid on while the rice sits. 5 Use a wooden spatula to fluff the rice in the rice cooker, then transfer the rice to a serving bowl. Serve while warm.
MAY 2017
25/04/2017 15:41
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5 Charvey Lane Rathnew County Wicklow
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T: 0404-32222 www.millerbros.ie [email protected]
Ireland's Leading Stone Fabricator Stone by Nature. Stone by Name.
25/04/2017 15:43
IN THE NEXT ISSUE...
MAKE THE MOST OF THE SUNSHINE WITH THE EASY FOOD SUMMER SPECIAL!
Our next guest editor is... Rachel Allen!
We’re delighted to welcome Rachel Allen back on board as the celebrity guest editor! Rachel is sharing recipes from her latest cookbook, Recipes from My Mother, where she has chronicled some of her favourite childhood dishes that merge her mother’s Icelandic roots with traditional Irish cuisine. As always, Rachel’s recipes are simple to follow and deliver exceptionally delicious results — perfect for novice and experienced home cooks!
Rachel ALlen
ON SALE TH JUNE 13 INSIDE...
urites > Hot n’ smokey favo erts > Fresh summer dess > Hearty salads > Veggie barbecue sundaes > Stunning ice cream > Gluten-free snacks > Perfect picnic fare
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croutons CREATIVE
Homemade croutons are easy and cheap to make — the perfect way to liven up summer salads THE BREAD The type of bread used to make croutons doesn't matter as long as it is stale. If you’re planning ahead, cut the bread into cubes before it is completely hard and spread into an even layer on a baking tray to finish drying out. THE SIZE Croutons can be any size or shape you want: large, small or flat croutons all work well. The only thing to remember is that the toasting process will work best if all the croutons are the same size and shape. Whether or not you cut the crusts off your croutons is a matter of preference. THE FAT Either butter or olive oil is ideal, or use a mixture of both. Butter does burn more easily than olive oil, so you'll need to keep a close watch if using it for the stovetop method (see below). THE METHOD Our favourite ways to make croutons are in the oven, which is hands-off, or on the stovetop, which is quicker and uses less energy. Both methods are given here.
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HOMEMADE CROUTONS Serves 4-6 4 tbsp olive oil or melted butter (or a mixture) 200g slightly stale bread, cubed, torn or sliced Salt FOR OVEN-BAKED CROUTONS: 1 Preheat the oven to 190°C/170°C fan/gas mark 5. 2 Pour half of the oil or butter onto a large rimmed baking tray. Spread the bread on the tray in a single layer and drizzle with the remaining fat. Sprinkle with a generous pinch of salt and toss to coat. Spread the croutons out on the tray so that they are no longer touching. 3 Place in the oven and bake for five minutes. Carefully toss the croutons, then bake for another five minutes. Depending on the size of the croutons, they may need another few minutes; just keep checking until they are golden brown and crisp. 4 Remove the croutons from the oven. Add extra salt if necessary and allow to cool. 5 Use immediately or store in an airtight container at room temperature for up to one week.
FOR STOVETOP CROUTONS: 1 Heat the oil or butter in a large pan over a medium-high heat. 2 Add the bread cubes to the pan and sprinkle with one teaspoon of salt. Toss to coat and spread out into a single layer. 3 Toast the bread for about five minutes, tossing every minute or so, until the bread cubes are golden-brown on all sides. 4 Remove the croutons from the pan. Add extra salt if necessary and allow to cool on a baking tray. 5 Use immediately or store in an airtight container at room temperature for up to one week. Per Serving 172kcals, 9.3g fat (3.4g saturated), 18.8g carbs, 0.9g sugars, 4g protein, 0.8g fibre, 0.273g sodium
VARIATIONS • For garlic croutons, finely grate one clove of garlic using a microplane straight into the olive oil or melted butter a few minutes before using. • For herby croutons, sprinkle on dried herbs when adding the salt or add chopped fresh herbs halfway through baking or frying. • For cheesy croutons, add some grated cheese halfway through baking or frying.
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