EASY FOOD ISSUE 104
Special feature: OUR GUIDE TO FUSS-FREE PALEO COOKING
95
ALL THINGS BARBECUE
quick & easy recipes
The ultimate menu • Expert tips • Marinades, sauces and dry rubs
• COOKING WITH FRESH PEAS • 30-MINUTE MEALS • NO-BAKE DESSERTS • EASY SUMMERTIME DRINKS • WEEKLY MENU PLANNER
•
Swee t and smoky cheeseburger
- page 72
BAKING WITH FRESH FRUIT
KID-APPROVED PICNIC IDEAS UK £2.90 AUS $3.99 JUNE/JULY 2015
JUNE/JULY 2015
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
e m i t r e m m u S favourites
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Simple
SPECIAL GUEST ED ITO
R! Chef Paul Flynn share s his favourite recipes and tips for fam ily mealtimes
05/06/2015 11:09
Pork Koftas
with roasted tomatoes, and cucumber tsatziki
PREPARATION 1. Set your oven to 180ºC.
INGREDIENTS •
1 pkt of Inisvale Irish Pork Mince
•
1 solo Garlic, finely chopped
•
1 tsp Kania dried Oregano
•
1 Connell Farm Organic Egg, beaten
•
2 tubs Fresh Meadow Organic Natural Yoghurt
•
1 pkt Cherry Vine Tomatoes
•
A drizzle of Primadonna Extra Virgin Olive Oil
•
1
•
1 tbsp of Batts Mint Sauce
•
Kania Salt and Pepper
/2 Cucumber, peeled and grated
2. Firstly to make the meatballs, mix the pork mince with the egg, oregano, garlic, salt & pepper. Form into 12 balls and chill for 30 minutes. 3. Make the tsatziki by mixing the yoghurt,
cucumber and mint sauce.
4. Put a wooden skewer through the meatballs allowing 3 balls per portion, if you don't have a skewer don't worry just cook the meatballs as they are. 5. Drizzle the meatballs with a little olive oil and cook for 12 minutes, then add the tomatoes on the vine to the tray. 6. Cook for a further 3 minutes then serve everything on a large platter with warm pitta.
Choose to live a little EF104_02_IFC_Lidl_AD.indd 2
04/06/2015 13:45
Easy Food team SPECIAL GUEST EDITOR Paul Flynn
DEPUTY EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Crunchy coleslaw, p.75
Hello!
EDITORIAL TEAM Editorial Assistant Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Sticky Asian fish, p.57
Paul Flynn
Contributors Maria Barry and Dave Lang DESIGN Lead design Nikki Kennedy fave recipe: Chocolate, hazelnut and strawberry pizza, p.68 PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Jocasta Clarke, Erica Ryan, Mami Aoyagi, Adri du Preez, StockFood and some images from Shutterstock.com. PROPS Meadows & Byrne and Pennys ADVERTISING Sales Manager Stephen Pearson spearson@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Fiery harissa lamb chops with spinach, p.107 ADMINISTRATION Production consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Smashed pea toasts with prosciutto and cheese curds, p.30
M E D I A
Even after my years in professional restaurant kitchens, I still know how important it is to create wholesome, delicious meals for the family, which can be easier said than done on busy weeknights! My family and I still try to sit down to dinner every night together, which I hope is an achievable goal for most households. For those hectic evenings when getting a meal on the table seems impossible, we have a range of tasty 30-minute dinner options, p.56, as well as some quick recipes for seasonal peas, p.28. Check out our barbecue special, p.70, for our all-time favourite recipes and my handy tips for creating the perfect meal. You’ll also need plenty of seasoning ideas, so be sure to look to our 15 quick ways with marinades, dry rubs and sauces, p.79. Summer seems to be the perfect time to try a new eating regimen, so we’ve included some easy-to-prepare recipes that adhere to the popular Paleo diet. Or, if you’re looking for something sweet, check out our fresh and flavoursome recipes with seasonal fruits, p.32, and our handy no-bake desserts, p.66. Kids love getting involved in the kitchen, so we’ve created tasty and simple picnic recipes they can make themselves and then enjoy outside with friends, p.92. We want to enjoy as much sunshine as possible over the summer, so this issue of Easy Food has all the recipes you need to keep the work to a minimum and get the most out of summertime eating!
Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Orange rhubarb tart, p.36 Easy Food is published by Zahra Media Group Ltd ISSN 1649-4253
Summer is officially here, which means we’re all about enjoying as much al fresco dining as the weather allows! I’m delighted to be the guest editor of this edition of Easy Food; I’m a big fan of firing up the barbecue, whether it’s for a traditional sausage and hamburger combination, or even a heartier meal of a whole joint of meat. I think we need to make the most out of the different styles of cooking available to us, and it’s hard to beat the earthy flavour of a good barbecue!
G R O U P
Magazines Ireland “Publisher of the Year” 2012
Happy cooking!
Magazines Ireland “Annual of the Year” 2013
Paul
THE NEXT ISSUE... The August issue of Easy Food is on sale on the 28th of July!
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All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
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HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
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Join us on:
Easy Food 3
04/06/2015 13:49
Smashed pea toasts with prosciutto and cheese curds
78
Simple veggie skewers
30
104
contents Chocolate chip ice cream pie
brain booster fondue Hamburger cupcakes
107
57
94
Barbecued chicken with fresh herb dressing
Sticky Asian fish
4 Easy Food
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JUNE/JULY 2015
04/06/2015 13:58
Regulars 08 Your say Your comments, photos and questions
10 Food bites News and fun products from the wonderful world of food
14 Competitions Exciting things for you to win!
16 Paul Flynn’s family favourites Our guest editor shares some of his best recipes for the family table
What’s in season? 28 Give peas a chance
does the sound of a sweet fix tickle your tastebuds? Make your choice...
70 Barbecue basics We return to the classics with our ultimate guide to barbecue favourites
79 15 ways with BBQ flavours Add the perfect finishing touches with our easy marinades, rubs and sauces
83 And the livin’ is easy Cool down with these refreshing summer drinks for kids and adults
88 Treat yourself Make the most of those rare moments alone with our just-for-one cheeseboard
We kick off our new culinary A-Z with
flavour of peas is a real taste of summer
seasonal aubergines
Indulge your sweet tooth with these seasonal summertime treats
109
90 Cooking with “A”
Whether fresh or frozen, the sweet
32 How sweet it is
Caribbean tuna steaks with mango salsa
Kids’ kitchen 92 Teddy bears’ picnic Plan the perfect family day out with
Larder luck 38 Summer dining Light, fresh meals that are perfect for al fresco dining at home
42 Reader recipe Our star reader for this month shares her
these kid-friendly picnic foods
100 Hot off the grill! Our Home Economics expert celebrates the joy of cooking outdoors
103 Easy juniors You won’t believe how easy it is to make this chilled-out summer dessert
favourite recipe using cupboard staples
What’s for dinner? 44 Weekly menu planner Keep it simple, keep it quick with our guide to planning a week of meals
54 Food in a flash Dinner’s on the table in no time with these 30-minute marvels
60 Keep it cool Spend less time in the kitchen when the sun is shining with these delicious no-bake desserts
Cooking for fun 68 Pick a side
85
Summer fruit sangria
Make it healthy! 106 The modern Stone Age family Kick back to caveman times with these
77
Sticky chicken drumsticks
easy Paleo meals
From our kitchen to yours 120 Cooking information and step-by-step recipes to help you in the kitchen Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 98. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Are you a stickler for savoury pizza or
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Easy Food 5
04/06/2015 14:00
Paul Flynn's
FAMILY FAVOURITES Paul Flynn shares family-friendly meals that are perfect for summertime dining
lynn’s om Paul F Recipes fr d o Family Fo Lidl stores ila Ava ble in , €12.99 nationwide
16 Easy Food
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JUNE/JULY 2015
04/06/2015 14:28
guest editor Paul Flynn
W
e couldn’t think of a better guest editor for our special summer issue than Paul Flynn, chef and owner of The Tannery Restaurant, Townhouse and Cookery School in Dungarvan, Co. Waterford; he is a true barbecue believer, using his barbecue all year round to cook up anything from hamburgers to the Christmas turkey (yes, really!). Paul’s focus is on providing delicious, wholesome meals for his family, and he wants to pass on the importance of appreciating food and eating home-cooked meals to his two young daughters. He believes good food doesn’t have to mean fancy dishes – it’s all about maximising flavour using simple ingredients to make dishes you know the family will want to enjoy together. Paul began training at the age of 17 at a local Dungarvan restaurant, where the head chef inspired him to further pursue cooking as a career. On his 18th birthday, he moved to London and was the head chef of Chez Nico, a two-Michelin-starred restaurant, by the age of 23. At The Tannery, Paul is known for modern Irish cooking with bold, fresh flavours. He has released three cookbooks, An Irish Adventure with Food, Second Helpings and has recently teamed up with Lidl to create even more crowd-pleasing recipes in Paul Flynn’s Family Food. For information on The Tannery Restaurant, Townhouse or Cookery School, visit www.tannery.ie. You can also get in touch with Paul on Twitter @paulflynnchef.
What is your cooking philosophy? For me, it’s all about flavour. I’m not the best technically, and I think I’m totally useless in modern styles of cooking! In the restaurant, I try to make good, simple food more elegant with strong flavours and top-quality ingredients. At home, I like to cook simple dishes that I know my family will love using some of my favourite go-to ingredients to really pack in the flavour. How important is cooking at home to you? I think it’s so important to have an appreciation of food. This doesn’t mean fancy ingredients or high-end cooking, but rather just making the most of wholesome, simple food. It’s my responsibility to provide my children with nutritious food and I like to cook for my family any night that I’m not at work. I find it too demanding to tell a busy homecook to only buy organic ingredients and the like, but we also can’t only provide takeaways and “brown food” to our families. My family is on the go a lot of the time, but we still try to make the most of mealtimes and sit down to eat together whenever possible. What can families do to make mealtimes more of a priority? It can be difficult with everyone’s schedules to sit down for dinner every night, but it’s all about making it a habit from day one. Once you start eating dinner in front of the television or relying on takeaways, it just becomes mindless eating. I know myself that you need that every once in a while, but we parents must set a good example by preparing nutritious meals and steering clear of rubbish food when buying groceries. What are some tips for families looking to cook on a budget? The great thing about cooking yourself is that
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it’s way cheaper than going for takeaways. I’m a big fan of lesser-used cuts of meat, like chicken thighs or pork shanks; these have loads of flavour and are usually much cheaper. Also, we’ve been conditioned to think that meat needs to be in every meal, which isn’t the case. Or, when it is, there’s no reason for it to be in a big chunk. Pasta with bits of bacon or a rice salad with some torn chicken is filling and delicious, and you can bulk it up with cupboard staples and wholesome seasonal vegetables. Does your cooking routine vary much? I don’t experiment much at home; my family and I have our favourites and we go back to those time and time again. I love a good steak with gratin potatoes and salad at the weekend, but we also try to eat more healthily. My wife and I love eggs in purgatory – a tomato sauce flavoured with garic and chilli, then simmered with a cracked egg on top. It’s so tasty, cheap to make and uses all natural ingredients. What advice would you offer to someone who is just learning how to cook? Just remember that simplicity is key – don’t over-exert yourself when you’re starting off. A recipe that is too complicated might scare you off, so go for the simple dishes that you know you’ll enjoy. There’s no need to be a martyr in the kitchen; you can be proud of yourself for making any dish, no matter how easy or complex. I think if you cook things simply and successfully, you’ll be more likely to cook more often. How were you first inspired to start cooking? When I was 14 years old, I went with the scouts on a trip to France and still remember my first meal there – chicken and tarragon
sauce with pilaf rice. I had never had anything like it and I then became obsessed with food. I’m one of eight children, and the cooking at home was famously terrible. I think we were subject to every processed food in the country! There are a lot of memories of steak and kidney pies out of a tin. I started with a FÁS scheme after taking my leaving cert and trained with a local chef in Dungarvan. He was a great teacher and really inspired me to pursue this as a career. I then moved to London and eventually became the head chef at a two-Michelin-starred restaurant. What ingredients do you always have to hand in your kitchen? Parmesan, chorizo and eggs. They’re all so simple but can really transform any dish. I love big, bold flavours, and Parmesan and chorizo are just that. You can have nothing in your press besides pasta, but just add a bit of butter and Parmesan and you’re in for a treat. What is the worst cooking disaster you’ve ever had? Well this story will prove things don’t necessarily get better with age! I was doing a cooking demo the other week and sliced my finger with a sharp knife in front of the crowd. My kitchen assistant then came up to help with a plaster; we should have probably stepped aside and done this away from the group, but we were rushing and my finger was pumping blood. I went to trim the bandage with my knife and, in doing so, I swiped too close to her and cut her hand too! So now I’m bleeding, she’s bleeding… it was such a spectacle. Absolutely mortified. Luckily no one needed stitches and we carried on with the demo. I’ll be enrolling in a health and safety course immediately! Easy Food 17
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18 Easy Food
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JUNE/JULY 2015
04/06/2015 14:25
guest editor Paul Flynn
Crunchy mackerel wraps Serves 4 Paul says: “This is a lovely way to prepare fresh fish. Fish can be quite tricky to cook on a barbecue as it sticks really easily to the grill. So to remove any fear I’m cooking the mackerel on a foil tray. Just treat it like a frying pan. If you’re feeling brave however, skip the tray – just brush the fish with a little oil and make sure the bars of the barbecue are really clean.” 2 tbsp extra-virgin olive oil 1 foil tray 2 mackerel fillets, bones removed Salt and black pepper 4 garlic and coriander tortilla wraps 4 tbsp cream cheese 2 tbsp sweet chilli sauce 2 large tomatoes, sliced ½ cucumber, peeled and sliced 1 head of Little Gem lettuce, washed and shredded 1 Drizzle half of the oil over the foil tray. The first thing you need to do is remove the mackerel bones and the best way to do this is to cut a V-shaped incision from tail to head and then remove them in one section. 2 Season the mackerel with salt and pepper and place it skin-side down, then drizzle over the remaining olive oil. Place the foil tray on a hot barbecue. 3 Turn the mackerel after two minutes, then cook for another 2-3 minutes on the other side. Remove from the heat and keep warm. 4 Heat the wraps by placing each one on the barbecue grill for 30 seconds or so. Smear the cream cheese over the wraps and drizzle the chilli sauce over them. 5 Remove the mackerel from the tray and divide between the wraps, then dress with the tomato, cucumber and lettuce. Wrap as snugly as you can and eat warm. Delicious! Per Serving 343kcals, 18.8g fat (5.1g saturated), 23.4g carbs, 3.8g sugars, 17.7g protein, 10.4g fibre, 0.46g sodium
Warm chicken salad with crispy bread, mushrooms and spinach Serves 4 Paul says: “This is a surprisingly easy and delicious salad. The chicken is supposed to be a component of the salad that lends a lovely www.easyfood.ie
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creaminess to the dish rather than the main attraction, but you can add more if you like.” 1 demi baguette, torn into chunks Extra-virgin olive oil Salt and black pepper 2 red onions, peeled and thinly sliced 3 garlic cloves, crushed 200g spinach leaves 150g carved roast chicken breast pieces 250g chestnut mushrooms, cleaned and quartered A pinch of granulated sugar A drizzle of balsamic vinegar 1 Preheat the oven to 180°C/160˚C fan/ gas mark 4. Place the chunks of bread on a roasting tray and drizzle over with oil, then season and toast in the hot oven for 10 minutes until golden and crunchy. 2 Set a large pot or wok over a medium-high
heat, then add a glug of oil along with the onions and garlic. Sweat for five minutes. 3 Meanwhile, wash the spinach, taking care to shake off most of the excess water. Break up the chicken pieces just a little more to ensure they combine well in the salad. 4 Add the mushrooms to the onion and garlic and cook for a further five minutes until they start to soften. If your mixture looks a little dry, add another splash of oil. 5 Add the pinch of sugar, vinegar and plenty of seasoning. Add the spinach, chicken and bread and turn everything over in the wok to mix well and let all the ingredients warm through. The spinach will have started to wilt by now. Serve straight away.
Per Serving 172kcals, 5.4g fat (0.6g saturated), 16.1g carbs, 3.1g sugars, 16.4g protein, 3.5g fibre, 0.174g sodium
x Easy Food 19
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Penne with Cajun chicken, sweetcorn and spring onion
and sweetcorn mix and combine. Taste, season and serve with lashings of Parmesan.
Serves 4
Per Serving 569kcals, 17.3g fat (8.6g saturated), 72.3g carbs, 4.8g sugars, 36.3g protein, 3.8g fibre, 0.328g sodium
Paul says: “This is a classic example of how cooking for yourself at home doesn’t have to take long. Just try it!” 300g penne rigate 200ml sour cream 570g sweetcorn 4 spring onions, finely chopped 200g carved Cajun chicken breast, roughly chopped Salt and black pepper 80g Parmesan, grated 1 Bring a large pot of salted water to the boil and cook the pasta to al dente according to the package instructions. 2 While the pasta is cooking, mix the sour cream, sweetcorn and spring onions together in a largish pot. Add in the chicken and start to warm through over a low heat. 3 When the pasta is cooked, drain it but retain a tiny bit of the pasta cooking water to put through the sauce. Add the pasta to the chicken 20 Easy Food
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Rib-eye steak with Ramiro peppers, crushed avocado and rocket Serves 4 Paul says: “I like steak any time of the year but this is a lighter, zippier steak dish that would be perfect to serve in summer time. I also love to pair grilled beef with creamy avocado.” 4 rib-eye steaks Salt and black pepper 4 fresh Ramiro peppers 1 large extra-ripe avocado, peeled and stone removed 1 tbsp garlic butter spread 2 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 85g rocket
the centre of a medium-hot barbecue. Place the peppers around the edge of the barbecue where the heat is gentler. 2 Meanwhile, crush the avocado with a fork and season with salt and pepper. 3 Turn the peppers regularly but only turn the steak after five minutes. Once turned, three more minutes of cooking time will give you a nice medium steak. If you like it more well done, leave on for a further 2-3 minutes. 4 When the steaks are cooked to your liking, transfer them to a plate, spread the garlic butter on top, season and cover with an overturned plate and leave to rest and keep warm while you prepare the dressing. 5 Whisk the olive oil and balsamic vinegar together and add in any delicious juices that have gathered on the plate with the steaks. 6 To serve, place the steaks on warm plates with a little of the crushed avocado on top, and a roasted pepper on the side. Add as much rocket as you like and drizzle over with dressing.
Per Serving 686kcals, 59.3g fat (20.3g saturated), 5.4g carbs, 0.7g sugars, 33.4g protein, 3.8g fibre, 0.179g sodium
1 Season the steaks and then place them in JUNE/JULY 2015
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guest editor Paul Flynn
Buttered tomatoes with honey, orange and rosemary Serves a generous 4 Paul says: “This is a surprisingly delicious dish. You might be unsure of the flavour combination but just wait until you try it. These tomatoes are brilliant on toast, served with some goat’s cheese or as a side with grilled chicken or fish.” 1 punnet of cherry vine tomatoes 50g butter Juice of ½ an orange 1 tbsp pure clear honey
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1 sprig fresh rosemary Salt and black pepper 1 Remove the tomatoes from the vine and cut them in half. 2 Heat the butter in a pan until it starts to foam then throw in the tomatoes. Warm them through for a couple of minutes over a medium heat before adding the orange juice, honey, rosemary and seasoning. 3 Swirl the tomatoes around the pan for another couple of minutes until the juices come together and serve.
Per Serving 125kcals, 10.5g fat (6.5g saturated), 8.6g carbs, 6.6g sugars, 0.8g protein, 1.4g fibre, 0.115g sodium
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Top Tip
o an als You c is with h t serve no ham Serra over the ed drap alad. s
Fresh courgette salad with lemon and Parmesan Serves 4 Paul says: “Can something be raw and delicious? Yes it can. This is a salad that doesn’t skimp on flavour and while you’re eating it you know it’s doing you good. It’s all about bringing great ingredients together. It’s really important to cut the courgettes as thinly as possible... I use a gadget called a mandolin for this but using the thinnest blade on your food processor will do. This is a great dish served up on a large platter as a salad on a warm day or to accompany pasta or risotto.” 450g courgettes, very thinly sliced 1 red chilli, deseeded and finely chopped Juice of ½ a lemon 8-10 tbsp extra-virgin olive oil (be generous) 90g Parmesan, shaved (you can use a vegetable peeler to do this) Salt and black pepper 1 Jumble the sliced courgettes onto a large platter and scatter the chilli on top. Pour over the lemon juice, followed by the olive oil and the Parmesan shavings. 2 Season generously and serve. Per Serving 394kcals, 40.1g fat (8.3g saturated), 5.1g carbs, 2.1g sugars, 8.7g protein, 1.4g fibre, 0.261g sodium
22 Easy Food
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JUNE/JULY 2015
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04/06/2015 14:42
peas
Give a chance Whether fresh or frozen, the sweet flavour of peas is a real taste of summer
ve… juice Pealikse Rloicotta ■ Laenmdotnarragon
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
es mint allops chees cially Fresh rbs, espe on and sc pring he alm s, s Fresh ite fish, s Onion bacon, am ■ , Wh e r m c a r and ts ■ H rizo Butte and shallo o and cho tt s iu n c y io ros urr on tta, p like c pance ian spices icken h d C In oes ■ Potat e ■ White c u tt Le wine
28 Easy Food
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JUNE/JULY 2015
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what's in season? peas
Warm potato, pea and tuna salad Serves 2
Top Tip
500g baby new potatoes, larger ones halved 120g frozen petits pois, blanched in hot water for one minute Two large handfuls of baby spinach 160g tin of tuna in olive oil, drained 2 medium-boiled eggs, peeled and halved 2 spring onions, chopped
and h peas se uy fres u If you b em yourself, ick u shell th to make a q ce in la ds the po stock. Just p pped ble cho vegeta h a roughly m of it 2c a pot w , cover with mer for im s onion d n a drain water salted n hour, then half a d discard an ds. the po
For the dressing: 100g Greek yoghurt 1 tbsp mayonnaise 1 tsp Dijon mustard Juice of ½ a lemon Salt and pepper 1 Cook the potatoes in a large pot of salted boiling water until just tender, then drain. 2 In a small bowl, thoroughly combine the dressing ingredients. 3 In a large bowl, combine the potatoes with the peas and two-thirds of the dressing. Taste and season with salt and pepper. 4 Divide the spinach between two serving bowls and spoon the potato mixture on top. Flake over the tuna and toss gently to combine. Add an egg to each dish. 5 Drizzle the salads with the remaining dressing, season with more salt and pepper if needed and scatter with the spring onions. Serve while still slightly warm. Per Serving 526kcals, 19.1g fat (6.3g saturated), 49.3g carbs, 8.5g sugars, 41.1g protein, 11.3g fibre, 0.377g sodium
Buying
Choose small peas, which are sweeter and more tender than large ones, and make sure they’re as fresh as possible. Break open a pod and check the peas inside. They should be small, bright green and firm.
Storing
Store pea pods in a plastic bag in the vegetable drawer in the fridge and use them within a couple of days. Once shelled, the best way to store them is by freezing. Blanch them in boiling salted water for one minute and then shock them in a bowl of iced water until cold. Drain and freeze them in zip-top bags.
Cooking
Peas lend themselves to almost any cooking method, from boiling and steaming to stirfrying and quick-braising. The secret is to cook them as little as possible, just enough to make them tender. www.easyfood.ie
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Green tortellini soup with kale pesto Serves 4 For the pesto: 200g bunch of kale, roughly torn 4 garlic cloves, peeled and halved 40g Parmesan, grated Juice of ½ a lemon 120ml extra-virgin olive oil Salt and black pepper
For the soup: 1.2l chicken stock 1 leek, washed and chopped 500g spinach and Ricotta tortellini 250g peas, fresh or frozen
1 In a food processor, combine the kale, garlic, Parmesan and lemon juice. With the motor running, add the oil in a steady stream and blend until smooth. Season to taste. 2 Heat three tablespoons of stock in a large saucepan for 1-2 minutes until it steams. Add the leek and simmer for 3-4 minutes. 3 Add the remaining stock and bring to a boil. Add the tortellini and peas, then stir in the kale pesto. Simmer for 5-6 minutes until heated through. 4 Add a squeeze of lemon juice and season to taste. Serve with extra Parmesan.
Per Serving 628kcals, 39.5g fat (9.5g saturated), 53g carbs, 7.3g sugars, 18.3g protein, 8.4g fibre, 1.13g sodium
Easy Food 29
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t it is e e w S How
STYLING & PHOTOGRAPHY MAMI AOYAGI
Indulge your sweet tooth with these seasonal summertime treats
32 Easy Food
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04/06/2015 14:48
what's in season? summer baking
Chocolate cherry cake Serves 8
80g butter, at room temperature 50g caster sugar 1 x 400g tin of cherries in syrup 2 eggs 1 tsp gluten-free baking powder 50g cocoa powder, plus extra for dusting 100g rice flour To serve: Dark chocolate, grated Crème fraîche or whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 17cm round springform cake tin and dust with cocoa powder. 2 Beat the butter and sugar together for a few minutes until light and fluffy. Pour about onethird of the syrup from the tinned cherries into the mixture and beat well. 3 Beat in the eggs until combined. Sift in the baking powder, cocoa powder and rice flour, then stir until just incorporated. 4 Stir half of the cherries into the batter, then spread the batter into the cake tin. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. 5 Leave to cool for five minutes in the tin, then remove to a wire rack. Poke holes into the top using a cocktail stick and pour the remaining cherry syrup over the cake while it is still warm. Top with the remaining cherries. 6 Leave to cool and top with grated chocolate. Serve with crème fraîche or whipped cream. Per Serving 229kcals, 10.2g fat (6g saturated), 33.9g carbs, 6.5g sugars, 3.5g protein, 2.5g fibre, 0.181g sodium
Eton mess baked cheesecake Serves 8-10
200g digestive biscuits, finely crushed 100g butter, melted For the filling: 600g cream cheese, at room temperature 250g Ricotta 2 eggs Zest and juice of 2 lemons 200g caster sugar 1 tbsp icing sugar www.easyfood.ie
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From our guest editor: "This is a really clever little dish. The fruit on the cheesecake cuts its richness and the meringue gives a delectable crunch on top."
For the raspberry sauce: 200g raspberries 1 tsp icing sugar 1 tsp lemon juice To decorate: 300g strawberries, sliced 2 meringue nests, crushed 1 Preheat the oven to 160˚C/140˚C fan/gas mark 3. Mix together the crushed biscuits with the melted butter until they are all moist. Press into the base and slightly up the sides of a 23cm springform cake tin. Refrigerate until needed. 2 Beat together all of the ingredients for the filling until very smooth. Spread into the tin. 3 Place a separate baking tin filled with water into the bottom of the oven; this will prevent
the cheesecake from cracking while it bakes. Bake the cheesecake in the centre of the oven for 1 hour 10 minutes until it has set at the edges. 4 Turn off the oven, open the door slightly and leave the cake to cool to room temperature. 5 Purée the raspberries with a hand blender or in a food processor until smooth. Strain through a sieve to remove any seeds, then stir the icing sugar and lemon juice in with the remaining liquid. 6 Remove the cheesecake from the tin and pour over the raspberry sauce. Top with the sliced strawberries and crushed meringue nests before serving. Per Serving 558kcals, 38g fat (21g saturated), 47g carbs, 32.4g sugars, 10.8g protein, 2.5g fibre, 0.41g sodium
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r e m m u S dining
Light and fresh dishes that are perfect for al fresco eating!
Brought to you by
38 Easy Food
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larder luck easy summer recipes
Easy Food RECOMMENDS
Great baking results are guaranteed in the Pyrex Asimetria Loaf Pan, with non-stick coating and a 10-year guarantee. Other features include an extra-wide ergonomic handle allowing a comfortable grip and a small support handle for optimum handling. Easy to store and safe to use in the oven and dishwasher. Visit www.pyrexuk.com for more ideas using the Pyrex range of cookware.
Sesame chicken satay noodles Serves 4
Summer vegetable Parmesan
Hummingbird banana bread Serves 8
Serves 6
1 x 300g pack of egg noodles 120g mangetout 1 red pepper, thinly sliced 2 spring onions, thinly sliced 150g leftover roast chicken, torn 2 tbsp sesame seeds A handful of fresh coriander, chopped For the dressing: 1 tbsp sesame oil 3 tbsp olive oil 1 tbsp soy sauce 2 tbsp sweet chilli sauce 100g smooth peanut butter 2 tbsp lime juice 1 Whisk together all the ingredients for the dressing in a small bowl. 2 Bring a saucepan of water to the boil and cook the egg noodles according to the package instructions. Drain and rinse under cool running water. 3 Place the noodles in a Pyrex Vintage Bowl with the mangetout, pepper, spring onions and chicken. Pour over the dressing and toss to combine everything together. 4 Sprinkle over the sesame seeds and coriander and serve at room temperature.
Per Serving 497kcals, 33.2g fat (5.9g saturated), 31g carbs, 4.2g sugars, 22.2g protein, 4g fibre, 0.27g sodium
1 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 2 x 400g tins of chopped tomatoes 300g fresh Mozzarella, thinly sliced 3 aubergines, thinly sliced lengthwise 3 courgettes, thinly sliced lengthwise 6 tbsp breadcrumbs 50g Parmesan, grated 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Heat the oil in a small saucepan over a medium heat and cook the onion and garlic for one minute until softened. Pour in the tomatoes and simmer for five minutes. 2 Spoon a bit of the sauce into the base of a Pyrex 25 x 20cm baking dish. Add an even layer of Mozzarella, then aubergines and courgettes. Continue with these layers of sauce, Mozzarella and vegetables until you reach the top, then finish with the breadcrumbs and Parmesan. 3 Bake for 35-40 minutes until golden on top and bubbling at the sides. 4 To transport, wait until the dish has reached room temperature, then cover with the lid.
Per Serving 333kcals, 14.4g fat (7g saturated), 33.4g carbs, 14.6g sugars, 23.1g protein, 13.1g fibre, 0.453g sodium
110g sugar 45g butter, at room temperature 2 eggs 2 ripe bananas, mashed 120g plain Greek yoghurt 160g pineapple chunks, finely chopped ½ tsp cinnamon ¾ tsp bicarbonate of soda 180g plain flour 60g walnuts, chopped For the icing: 60g low-fat cream cheese, softened 8 tbsp double cream 1 tsp ground cinnamon 100g icing sugar A handful of walnuts, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat the sugar and butter for 2-3 minutes. 2 Beat in the eggs, then mix in the bananas, yoghurt and pineapple until just combined. 3 Mix in the cinnamon, bicarbonate of soda and flour. Stir through the walnuts, if using. 4 Pour into a Pyrex 30cm Asimetria Loaf Pan and smooth to an even layer. Bake for one hour until a skewer inserted into the centre comes out clean. 5 Beat the cream cheese, double cream, cinnamon and icing sugar until smooth. 6 Once the bread has cooled completely, spread with the icing and garnish with the chopped nuts. Per Serving 370kcals, 17g fat (6.4g saturated), 48.7g carbs, 26.2g sugars, 8.8g protein, 2.7g fibre, 0.187g sodium
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Easy Food RECOMMENDS
2015 marks the Centenary year of Pyrex. Trusted since 1915 and synonymous with cooking, Pyrex’s heat-resistant glass is a kitchen essential. Pyrex's new range of Optimum Glass Roasters feature larger handles and deeper sides, perfect for everyday cooking and available in different shapes and sizes. Easy to clean, hygienic and suitable for the oven, microwave, dishwasher, fridge and freezer.
Lemony fish pie Serves 6 50g butter 1 leek, trimmed and thinly sliced 50g plain flour 600ml milk A small handful of fresh dill, chopped Zest of 1 lemon Salt and black pepper 500g white fish fillets, cut into bite-sized cubes 300g prawns, peeled and cooked 100g peas For the topping: 800g new potatoes 1 tbsp olive oil, plus extra for drizzling 1 Melt the butter in a saucepan over a medium heat and cook the leek for 2-4 minutes until soft. Stir in the flour until the leek slices are all coated. 2 Pour in the milk and cook, stirring frequently, for a few minutes until thickened. 3 Stir in the dill, zest and seasoning. Add the white fish and cook for 2-3 minutes. 4 Remove from the heat and stir in the prawns and peas.
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5 Pour the mixture into a Pyrex 35 x 23cm Optimum Rectangular Roaster and leave to cool slightly. 6 Place the potatoes into a large saucepan of salted water and bring to the boil. Cook for 15 minutes until tender. Drain well, then leave to cool slightly. When cool enough to handle, quarter the potatoes and toss with the oil and plenty of salt and pepper. 7 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Bake for 30-40 minutes or until the potatoes have browned and the filling is bubbling at the sides. Per Serving 288kcals, 6.8g fat (2.5g saturated), 31.1g carbs, 7.5g sugars, 27.3g protein, 5.1g fibre, 0.157g sodium
Gluten-free raspberry almond buns Makes 12 190g ground almonds ½ tsp gluten-free bicarbonate of soda ¼ tsp salt 2 eggs, plus 2 egg whites 120g honey 2 tbsp olive oil 1 tsp vanilla
Zest and juice of 1 lemon 125g fresh raspberries 125g white chocolate, roughly chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a Pyrex Asimetria 12-Cup Muffin tray with paper liners. 2 In a medium bowl, whisk together the ground almonds, bicarbonate of soda and salt. 3 In a separate bowl, beat together the eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice until combined. 4 Slowly beat in the dry ingredients until everything is well blended. 5 Gently fold in the berries with a spatula. 6 Divide the mixture between the cups and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. 7 Meanwhile, melt the chocolate in a bowl set over a saucepan of gently-simmering water. Remove from the heat and stir until completely smooth. 8 When the buns have cooled completely, drizzle over a bit of the melted chocolate and leave to set.
Per Serving 219kcals, 14.4g fat (3.2g saturated), 19.6g carbs, 15.7g sugars, 5.7g protein, 2.8g fibre, 0.083g sodium
JUNE/JULY 2015
04/06/2015 16:23
Could you taste the difference? Koko Dairy Free Original tastes remarkably similar to semi-skimmed cow’s milk, yet it’s totally free of dairy, soya, and animal fats. Made from freshly pressed coconut milk its 2% fat content provides medium chain fatty acids (MCFAs) that are more easily digested than saturated animal fats. Fortied with calcium and vitamins, it not only looks like ordinary milk, but you can use it in just the same way. In tea, coffee, with cereals and in cooking. The light, fresh taste won’t dominate the foods you make, so you’ll nd you can use it as a direct replacement. Koko Dairy Free – a no sacrifice alternative to cow’s milk.
CUK-M-123
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www.kokodairyfree.com
Easy Food 41
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Keep it
cool
Save time in the kitchen when the sun is shining with these tasty no-bake treats
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what's for dinner? no-bake desserts
Gluten-free carrot cake energy bites Makes 12 3 Medjool dates 4 dried apricots 2 tbsp apple sauce 2 tbsp honey or maple syrup 1 tsp vanilla extract 150g pure (gluten-free) oats 60g ground almonds ¼ tsp ground cinnamon A pinch of ground ginger A pinch of ground nutmeg 90g carrots, grated A small handful of desiccated coconut 1 Combine the first five ingredients in a food processor and pulse until combined. 2 Add the remaining ingredients, except for the desiccated coconut, and continue to process until the mixture is well-blended and sticks together easily. 3 Place the coconut in a small bowl. Roll heaped tablespoon amounts of the mixture into balls, then roll in the coconut to coat. Set aside on a tray lined with parchment paper while you repeat with the rest of the mixture. Refrigerate for 30 minutes before serving.
Per Serving 118kcals, 4.5g fat (1.3g saturated), 17.6g carbs, 7g sugars, 3.1g protein, 2.9g fibre, 0.007g sodium
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Raspberry lemon cheesecake cups Serves 8 90g almond biscuits, crushed 30g butter, melted 100g cream cheese 2 tbsp icing sugar 1 tbsp lemon juice For the raspberry sauce: 60g raspberries 1 tbsp icing sugar 1 tsp lemon juice 1 Mix the crushed biscuits and melted butter until all the biscuits are moist, then press the mixture firmly into the bottom of eight serving glasses. 2 Beat together the cream cheese, icing sugar and lemon juice until fluffy. Spoon into www.easyfood.ie
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Michelle Farrell “These went down a treat this weekend. It’s such a simple and quick recipe there is no excuse for not having dessert. Everyone enjoyed it. The children helped out and enjoyed crushing the biscuits for the base. It’s a tasty combination of the crunchy almond base and the tart/sweet lemon and raspberry toppings. It looks good too, good enough to serve at a dinner party or outdoors for a summer barbecue. We will definitely have this again. Everyone enjoyed it: mum, dad and three children. I replaced the cream cheese with a lactose-free version as we have two lactose intolerant people, but there was no taste difference.”
each of the dessert glasses, smoothing the top as much as possible. 3 Combine the raspberry sauce ingredients in a food processor and purée until smooth. Strain the mixture through a mesh sieve to remove any seeds or pulp. Top each glass
with a layer of raspberry sauce and refrigerate for at least one hour to set. Per Serving 141kcals, 10.4g fat (4.9g saturated), 10.6g carbs, 3.3g sugars, 2.1g protein, 1g fibre, 0.064g sodium
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Mixed berry custard waffles Serves 8-10 100ml double cream 300ml fresh milk 2 egg yolks 3 tbsp cornflour 100g caster sugar 1 tsp vanilla extract 200ml whipped cream 8 sweet waffles 300g mixed berries 1 Combine the cream and milk in a small saucepan and warm over a low heat just until bubbles form at the sides of the pan. 2 Whisk the egg yolks, cornflour, sugar and vanilla in a separate bowl. Gradually whisk in the hot milk mixture until combined. 3 Pour the mixture back into the saucepan and heat, stirring constantly with a wooden spoon, for a few minutes until thick. Leave to cool. 4 Stir the custard with the whipped cream until combined. 5 Toast the waffles until warm and top with the custard cream and fresh berries to serve. Per Serving 265kcals, 16.5g fat (8.6g saturated), 26.9g carbs, 18.4g sugars, 3.2g protein, 1.1g fibre, 0.027g sodium
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what's for dinner? no-bake desserts
Mint chocolate cream cake Serves 8-10 420ml cold double cream 50g caster sugar ž tsp mint extract 250g chocolate wafer biscuits 150g chocolate chips (or chopped chocolate) 1 Beat together the cream, sugar and mint extract with an electric whisk until the mixture forms stiff peaks. 2 Line a standard 900g loaf tin with parchment
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paper so that it hangs off the sides. 3 Line the bottom of the tin with the wafer biscuits, creaking them if necessary to fit. Spread a layer of the mint cream mixture over the top. Continue layering, ending with a layer of mint cream, until you reach the top. Sprinkle the top with the chocolate chips. 4 Refrigerate for at least five hours until set. 5 When ready to serve, gently lift the whole cake out of the tin by the parchment paper. Peel off the paper and slice to serve. Per Serving 383kcals, 27.6g fat (17.5g saturated), 30.7g carbs, 21g sugars, 3.9g protein, 1g fibre, 0.065g sodium
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Barbecue basics We go back to the classics with our ultimate guide to barbecue favourites
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weekend cooking barbecue classics
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Sweet and smoky cheeseburgers Serves 8
1 tbsp olive oil 1 onion, finely chopped 800g good-quality beef mince Handful of fresh parsley, finely chopped (or 1 tsp dried parsley) 60g Parmesan cheese, grated 1 tbsp mustard 1 tsp Worcestershire sauce 1 tsp ketchup 1 large egg 80g fresh breadcrumbs Salt and black pepper 8 burger buns 8 slices of cheese (try sharp Cheddar, Gruyère, blue cheese or Emmental)
Cover
To serve: Barbecue sauce Toppings and sauces of choice 1 Heat the olive oil in a pan over a medium heat and cook the onion for 5-6 minutes, stirring occasionally, until soft but not coloured. Transfer to a large mixing bowl and allow to cool completely . 2 When cool, add the mince, parsley, Parmesan, mustard, Worcestershire sauce, ketchup, egg and breadcrumbs and season generously with salt and pepper. 3 Mix everything together thoroughly using clean hands. 4 Turn the mixture out onto a clean work surface and divide into eight equal pieces. Shape each one into a fat burger around 8cm wide and 3cm thick. Use your thumb to press
Cook the
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an indentation into the centre of each patty. 5 Transfer the burgers to a tray, cover with cling film and place in the fridge to chill for one hour. Remove and allow to sit at room temperature for 20 minutes. 6 Cook the burgers on the barbecue over a high heat for two minutes on each side, then move them to a lower-heat area of the grill and cook for five minutes on each side. 7 In the last minute of cooking, place a slice of cheese on top of each burger and lightly toast the buns. Serve with barbecue sauce and your preferred toppings.
Per Serving 446kcals, 14.6g fat (5.2g saturated), 31.2g carbs, 4.8g sugars, 45.2g protein, 1g fibre, 0.643g sodium
p.128 Turn to asy r for ou e ade m e hom ue c e rb a b e sauc !
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04/06/2015 18:32
weekend cooking barbecue classics
Quick potato salad
Corn on the cob
500g baby new potatoes, larger ones cut in half 2 rashers, chopped 3 tbsp light mayonnaise 2 tbsp low-fat Greek yoghurt 2 tsp wholegrain mustard 3 pickled gherkins, chopped 3 spring onions, chopped Salt and black pepper
6 fresh cobs of corn 90g butter, softened 1 tsp salt 1 tsp fresh basil 1 tsp fresh thyme 1 tsp fresh parsley 1 tsp chilli flakes
Serves 4
1 Cook the potatoes in salted boiling water for 15-20 minutes, until just tender. Drain and leave to cool slightly. 2 Meanwhile, cook the chopped rashers in a pan over a medium-high heat until crisp. Set aside and leave to cool slightly. 3 In a large bowl, mix the mayonnaise, yoghurt, mustard, gherkins and spring onions. 4 Add the potatoes while still slightly warm and season generously. Add the rashers and stir to combine everything together. Per Serving 137kcals, 4.3g fat (0.7g saturated), 21.5g carbs, 2.1g sugars, 4.1g protein, 3.6g fibre, 0.290g sodium
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Serves 6
1 Place each corn cob on a square of tin foil large enough to wrap it in.
2 In a small bowl, mix all the remaining ingredients together. Rub one sixth of the mixture into each corn cob. 3 Wrap the foil up around the corn and cook on the barbecue for 15 minutes, turning often.
Per Serving 249kcals, 12.2g fat (7.7g saturated), 34.3g carbs, 6g sugars, 5.2g protein, 2.1g fibre, 0.494g sodium
What is your top tip for making the most of your barbecue?
"If you can, invest in a barbecue that has a thermal stat on it; this regulates the temperature on your barbecue and essentially allows you to use the barbecue as an oven. They’re a little more expensive, but well worth it as you can cook anything from the basic burgers to whole joints of meat on it. I’d say we use our barbecue at home up to 70 days a year, and that’s all because we can maximise it as a cooking tool."
From our guest editor
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c i n pic
STYLING & PHOTOGRAPHY AGNIESZKA WYPYCH & CHARISSE VAN KAN
Teddy bears' Plan the perfect family day out with these kid-friendly picnic foods
ALL CLOTHES SUPPLIED BY PENNEYS WWW.PRIMARK.COM
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kids' kitchen picnic food
Make these portable snack stackers!
Step 1: Fill a disposable cup halfway with your favourite snack, such as grapes, raisins or small sweets.
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Step 2: Add a cupcake liner on top.
Step 3: Fill the cupcake liner with more treats and you're good to go!
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THE MODERN
Stone Age family Kick back to caveman times with these tasty Paleo meals
Top Tiepr is too
STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
eath If the w ing, barbecu r fo Irish ry the or pan-f just grill instead! chicken
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04/06/2015 18:02
make it healthy paleo meals
Barbecued chicken with fresh herb dressing Serves 4 1 large garlic clove, crushed ½ tsp dried chilli flakes 4 tbsp fresh oregano, chopped 40g fresh coriander, chopped 1 tsp lime zest 60ml olive oil, plus extra for grilling Salt and black pepper 4 chicken legs and 4 chicken thighs Lime wedges 1 In a bowl, combine the garlic, chilli flakes, oregano, coriander, lime zest and olive oil. Season with salt and pepper. 2 Heat the barbecue tor a medium heat. Brush the grill rack with oil. Pat the chicken dry with kitchen paper and season well. 3 Place the chicken on the barbecue, skin-side down. Cook for 30-35 minutes, turning every 7-8 minutes, until the skin is crisp and browned and no pink flesh remains. 4 Five minutes before the chicken is done, baste with 2-3 tablespoons of the dressing. 5 Pour half of the remaining dressing onto a platter and place the chicken, skin-side up, on top. Pour the rest of the dressing over the chicken and allow it to rest for 10 minutes to absorb the flavours. Serve with lime wedges for squeezing over the chicken. Per Serving 540kcals, 30.2g fat (6.4g saturated), 5.6g carbs, 0.6g sugars, 61g protein, 2.8g fibre, 0.223g sodium
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What is ghee? Ghee is clarififed butter, and is a common ingredient in Indian cuisine. It has a higher smoking point than regular butter, making it more suitable for high-temperature cooking, and can be stored at room temperature for a long time without spoiling. Studies suggest ghee can lower cholesterol and is beneficial for digestive health and, because it's pure butter fat without the components that can make dairy unsuitable for some people, it is considered Paleo-friendly. While ghee is often suitable for those with lactose intolerance, consult your doctor first. Ghee can be found in most supermarkets, but it’s also incredibly easy to make on your own. Turn to p.127 for our step-by-step guide!
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Nicola Naessens “My husband was delighted when he heard I was cooking lamb for dinner, he loves it and I must admit I was thrilled with this dish. I cooked it on a hectic week night and it was so quick and simple to prepare, ideal for a busy household! The wilted spinach paired with the cumin and lemon juice was a delicious addition and really added balance to the heat from the harissa. The lamb was really tender and so full of flavour. Everybody thoroughly enjoyed and has already asked when I'm going to cook it again.”
Fiery harissa lamb chops with spinach Serves 4 8 lamb chops 2½ tbsp harissa paste Salt and black pepper 3 tbsp ghee or coconut oil 3 large handfuls of fresh spinach 1 tsp ground cumin Juice of ½ a lemon 1 Pat the lamb chops dry with kitchen paper and spread them all over with harissa. Transfer to a non-metallic dish and cover with cling film. Place in the fridge to marinate for two hours, returning to room temperature 30 minutes before you start cooking.
2 Sprinkle the lamb chops with salt and black pepper. Melt two tablespoons of the ghee or oil in a large heavy pan over a medium heat until hot but not smoking, then cook the chops for 3-4 minutes per side. Transfer the chops to a plate, cover with foil and rest for 5-6 minutes. 3 Meanwhile, melt the remaining ghee in the same pan and cook the spinach for 2-3 minutes until wilted, seasoning generously. Sprinkle with the cumin and squeeze over some lemon juice. Serve the spinach with the lamb chops.
Per Serving 472kcals, 25.1g fat (10.9g saturated), 4.9g carbs, 2.7g sugars, 53.9g protein, 0g fibre, 0.417g sodium
x Easy Food 107
05/06/2015 12:34
Top Tailspo use
ld You cou r steaks fo te u in m ed e n y won’t this; the lice s t s g, so ju flattenin . e in half each on
This pesto is also great with
fish or chicken!
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JUNE/JULY MAY 2015
04/06/2015 18:04
make it healthy paleo meals
Steak and veggie rolls with roasted garlic pesto Serves 4 For the pesto: 1 whole garlic bulb 4 tbsp pine nuts 25g fresh basil, torn Juice of 1 lemon 4 tbsp extra-virgin olive oil Salt and black pepper For the steak rolls: 4 sirloin steaks, fat trimmed 2 carrots, cut into long, thin strips 8 tenderstem broccoli stalks 8 asparagus spears 8 baby corn cobs 1 red pepper, deseeded and sliced 4 spring onions, halved 1 tbsp olive oil Salt and black pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 2 Peel the outer layers of garlic skin off, leaving the cloves attached. Cut the top of the bulb off, ensuring the tops of all cloves are sliced. Wrap the bulb in tin foil, seal the foil tightly and bake for 30-45 minutes. Remove from the oven and allow to cool. 3 Toast the pine nuts in a dry pan over a low heat for 3-4 minutes, stirring constantly until golden brown. 4 In a food processor, combine the basil, lemon juice, two tablespoons of oil and toasted pine nuts. Squeeze the roasted garlic out of the skins and into the food processor. Pulse until evenly combined. Add the remaining oil and pulse to combine. Season the pesto to taste and set aside. 5 Place each steak between two sheets of cling film or parchment paper, then flatten with a rolling pin until about ½cm thick. Cut each steak in half lengthways, creating two long strips from each one. 6 Trim the vegetables so that they're all roughly the same length and season. 7 Heat the oil in a large pan over a mediumhigh heat and cook the carrots, broccoli, asparagus and corn for 1-2 minutes. Add the peppers and spring onions and cook for a further minute. Remove the vegetables from the pan and leave to cool slightly. 8 To form the steak rolls, lay a strip of steak on a cutting board. Arrange a few different vegetables at the end closest to you and roll them up away from yourself, keeping the www.easyfood.ie
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Great for
breakfast or lunch! roll tight. The vegetables should poke out at either side. Use a toothpick to secure the roll. Repeat with the remaining vegetables and strips of steak. 9 Heat the remaining oil in the same pan over a medium-high heat. Place the steak rolls, toothpick side down, in the pan. Cook for 2-3 minutes on each side until browned all over. You may need to do this in two batches to avoid crowding the pan. 10 Remove the steak rolls from the pan and remove the toothpicks. Serve immediately with the roasted garlic pesto. Per Serving 667kcals, 36.8g fat (7.9g saturated), 17.9g carbs, 6.1g sugars, 67.2g protein, 5.2g fibre, 0.205g sodium
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Mini meatloaf muffins Makes 18 1-2 tsp ghee or coconut oil, melted, plus extra for greasing 280g frozen chopped spinach, thawed 1 onion, finely chopped 170g mushrooms, finely chopped 2 garlic cloves, crushed 900g minced beef 2 carrots, grated 4 eggs, beaten
110g coconut flour 1 tsp dried thyme 2 tsp salt 2 tsp pepper 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and grease 18 regular-sized muffin tin holes with a little melted ghee or coconut oil. 2 Squeeze all of the water out of the spinach and set aside. 3 Heat the remaining ghee or oil in a pan over a medium heat. Cook the onion and mushrooms for 3-4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat and set aside to cool. 4 When cool, place the mushroom and onion mixture in a large bowl with the mince. Add the spinach, carrots, eggs, coconut flour, thyme and seasonings. Use clean hands to combine together. 5 Fill the muffin tins to the top with the mixture. Place in the oven and bake for 25-30 minutes or until cooked throughout. Allow to cool for 8-10 minutes, then use a knife to loosen the muffins from the sides of the pan before removing. Per Serving 152kcals, 5.7g fat (2.6g saturated), 6.2g carbs, 1.3g sugars, 18.6g protein, 3.3g fibre, 0.336g sodium
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