EASY FOOD ISSUE 115
BONUS HEALTHY SECTION! QUICK-FIX BREAKFASTS TO FUEL YOUR DAY
• NEW IDEAS FOR SEASONAL INGREDIENTS • HOMEMADE JAMS, CHUTNEYS AND PRESERVES • EASY JAPANESE COOKING • FESTIVE TAPAS RECIPES • SIMPLE SEAFOOD •
100
FAMIRLY ITES
FAVOU
Back
school
The best brainfood Snack attack Ultimate sandwiches Simple lunchboxes
Seasonal
sweets
Step-by-step pies, tarts & crumbles
Cheese & chive scones with
tomato soup
page 50
AUS $3.99 SEPTEMBER 2016 UK £2.90
SEPTEMBER 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
ROI 33.20
EF115_01_COVER_SPINE new.indd 1
SPECIAL TRAVEL
FEATURE Paul Rankin on wh at makes Northern Ireland a foodie ho tspot
23/08/2016 10:45
New packaging, even Pack up abetter new-looktaste pack today Pick instore up a new-look
pack instore today
moyparkchicken.com #sharethegoodness
EF115_002_IFC_Moy Park_Ad.indd 2 207018_MP_Easy Food Advert_AW.indd 1
23/08/2016 10:47 18/08/2016 17:10
Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 287 8638 fave recipe: Mexican street corn, p.29
EDITORIAL TEAM Staff Writer Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: West Coast crab tacos with zesty guacamole, p.53 Editorial Intern Deirdre Hynes fave recipe: Asian spice baguette, p.66 Contributors MIchael Fleming, Eimear O’Donnell, Kelly Doolan and Aoife Howard DESIGN Art Director Nikki Kennedy fave recipe: Gooey brownie pie, p.83 Design Interns Chris Hanna and Caroline Kelly PHOTOGRAPHY & FOOD STYLING Charisse van Kan, Agnieszka Wypych, Pauline Smyth and Deirdre Hynes. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com t: +353 (0)1 287 8631 fave recipe: Cheesy fish pie, p.51 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: Spicy beef jerky, p.95 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Beer-braised chicken thighs, p.59 Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK
Welcome! Welcome to the September issue of Easy Food, where once again you’ll find the answer to “what’s for dinner?” with plenty of simple and satisfying recipe ideas. Best of all, we’re highlighting seasonal and local favourites that make Ireland such a foodie destination.
Did you know that 2016 is Northern Ireland’s Year of Food and Drink? The food and drink scene has been flourishing over the past few years, so it’s only fitting that we spend 2016 celebrating all the delicious things Northern Ireland has to offer. Trust me, if you haven’t paid a visit recently, this is the time to make the short drive up north and experience the ultimate food lover’s getaway. Growing up in Co. Down, I’ve always been a proud champion of the local produce and regional recipes that make this area so special, from fresh seafood caught off our rugged coasts to home-style wheaten bread and the much-loved boxty. What’s even more exciting is the surge of top-quality dining options, from Michelin-starred restaurants to trendy eateries, all boasting menus that showcase the bounty of Northern Irish ingredients. One of my favourite things to do when I’m in Belfast over the weekend is to stop by St. George’s Market — this covered market is truly a foodie paradise. Stalls are piled high with homemade jams, artisanal cheeses, unbelievably fresh seafood and the loveliest baked goods you could imagine. Be sure to stop and have a chat with the producers themselves to get the full market experience! Or, if you’re in a rush, you can always swing by one of the food trucks and grab anything from meat-free Indian street food to a classic sausage sandwich on thick, soft batch bread. There’s really no better — or more convenient — foodie getaway than a little jaunt up north, and we’ve included a range of recipes from local chefs, producers and restaurants from p.16 to give you a taste of everything the area has to offer... but only once you experience it for yourself will you see why Northern Ireland really has become the ultimate good food destination!
M E D I A
G R O U P
Paul
JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is €50.00/£36.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
THE NEXT ISSUE... The October issue will be on sale from October 10th!
Magazines Ireland “Annual of the Year” 2013
EF115_03_Ed's Letter.indd 3
One lucky read er has the chan ce to win a weekend br eak in Belfast with tickets to October’s Go od Food Show! See p. 14 for details.
Happy eating,
Magazines Ireland “Publisher of the Year” 2015 & 2012
www.easyfood.ie
Paul Rankin
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.
General enquiries:
Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.
Join us on:
Easy Food 3
24/08/2016 11:01
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
September
CONTENTS
14 COMPETITIONS
Exciting things for you to win!
Corn WHAT’S IN SEASON? 28 SO CORNY
Enjoy the fantastic flavour of fresh corn with these easy recipes
32 IN A PICKLE
Squirrel away the best of the season
Mexican street corn
P.29
with these jams, pickles, chutneys and fermentations
36 PRESERVING TRADITION Chef Noel McMeel shares his favourite traditional Irish preserves and treats
52 ON THE TAPAS TRAIL
These vibrant dishes from Campo Viejo’s Tapas Trail are perfect for entertaining
LARDER LUCK
WHAT’S FOR DINNER?
44 WEEKNIGHT WONDERS
66 ON A ROLL
Handy recipes to make midweek cooking a breeze!
46 A TASTE OF JAPAN
Authentic Japanese cooking is easy with these everyday ingredients
4 Easy Food
EF115_04-05_Contents.indd 4
Healthy blackberry, thyme and chia seed jam
P.33
Turn Ireland’s most popular sandwich into a healthy homemade favourite
68 ARE YOU SANDWICH SAVVY?
Test your knowledge with this fun quiz
SEPTEMBER 2016
24/08/2016 11:13
70 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming gives us his top tips for preparing school lunches
72 15 WAYS WITH SEAFOOD Incorporate more seafood into your diet
with these prawn, cod and salmon recipes
90 THE FACTS ABOUT FIZZ How much do you know about your favourite bubbly beverage?
92 SNACK ATTACK
Keep your hunger at bay with these tasty grown-up snacks
98 TREAT YOURSELF
COOKING FOR FUN
86 EAT IRELAND
Staff Writer Jocelyn Doyle finds out
what’s brewing in Belfast craft beer
88 CHALLENGE YOURSELF Warning: these crispy onion rings are devilishly addictive!
Give a warm welcome to autumn with this
FROM OUR KITCHEN TO YOURS 121 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
Make the most of your microwave with these handy tips!
just-for-one berry crisp
KIDS’ KITCHEN 100 WE’RE JAMMIN’
It’s jam-making season with this month’s Home Economics expert
102 A TASTE OF HOME
Eimear O’Donnell shares some muffin recipes, ideal for September snacking
105 EASY JUNIORS
Whip up this tasty hummus, perfect for lunches or after-school snacks
MAKE IT HEALTHY!
P.79
Apple and blackberry lattice pie
Keep it simple, keep it quick with our tasty midweek meals
P.50
Seasonal
sweets Cheese & chive scones with
tomato soup
page 50
EF115_04-05_Contents.indd 5
EF115_01_COVER_SPINE new.indd 1
SPECIAL TRAVEL FEATU
RE Paul Rankin on what makes Northern Ireland a foodie hotspot
23/08/2016 10:45
Crispy onion rings
P.89
BRAINS TO BURN
These breakfast, lunch and dinner ideas will keep you alert all day long
P.78
TARTING IT UP
From humble crumbles to tantalising tarts, make the most of seasonal produce in the sweetest way possible
A TASTE OF NORTHERN IRELAND
ROI 33.20
P.64
All-in-one lemon chicken
P.116
P.16
SEPTEMBER 2016
www.easyfood.ie
school
Step-by-step pies, tarts & crumbles
COVER RECIPE
...and other ways to cook with versatile Irish cheese
Back
The best brainfood Snack attack Ultimate sandwiches Simple lunchboxes
AUS $3.99 SEPTEMBER 2016
WEEKLY MENU PLANNER
ILY
FAM TES FAVOURI
UK £2.90
P.56
100
• NEW IDEAS FOR SEASONAL INGREDIENTS • HOMEMADE JAMS, CHUTNEYS AND PRESERVES • EASY JAPANESE COOKING • FESTIVE TAPAS RECIPES • SIMPLE SEAFOOD •
With a little preparation, it can be a quick job to feed your family a healthy breakfast on the run
favourite morning boost breakfast
BONUS HEALTHY SECTION! QUICK-FIX BREAKFASTS TO FUEL YOUR DAY
EASY FOOD ISSUE 115
BREAKING GOOD
Healthy blogger Aoife Howard shares her
FROM THE Cover
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
P.108
114 OH MY GOODNESS!
Recipes, tips and travel info to celebrate Northern Ireland’s Year of Food and Drink
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
Easy Food 5
25/08/2016 15:34
A taste of
NORTHERN IRELAND Some of our favourite recipes, tips and travel information to celebrate Northern Ireland’s Year of Food and Drink
W
e love celebrating local food and producers, so we were beyond excited to hear about Northern Ireland's Year of Food and Drink 2016 at the beginning of the year. With a few months still to go, there’s still so much to see, do and — most importantly — to eat! There’s really no better time for visitors to get a real taste of everything Northern Ireland has to offer; trust us, we’ve made a few trips ourselves already this year! We’re delighted to share some recipes here to show the how the epic landscapes, traditions and people make the food heritage of Northern Ireland so special. You can try these recipes at home, but why not make a little trip up north to experience all these local treasures first-hand? To help you on your way, we’ve listed some expert travel tips along with each recipe, and don’t forget to enter the competition on p.14 for a chance to win a food lover’s weekend break to Belfast!
16 Easy Food
EF115_16-26_Guest Editor.indd 16
SEPTEMBER 2016
24/08/2016 11:30
travel special Northern Ireland
Which local ingredients should visitors be sure to try? Ireland’s such a small country that we share a lot with the Republic, but I would definitely recommend that you try potato farls and soda farls — both types of Northern Irish bread that had a heavy Scottish influence.
Paul Rankin, celebrity chef and champion of local Irish food, gives us the low-down on everything that makes Northern Ireland a top foodie destination. How has the food scene in Northern Ireland changed over the past 10 years? Well, I think it's got much more depth than it has ever had. Back in those days, we had great top end restaurants and good cafés, but nowadays we have a real spread of everything from posh restaurants to casual fish eateries, gastro pubs and fantastic smallscale producers. It’s almost a third generation of chefs and restaurant owners, resulting in a wide variety that we just didn’t have before. What about over the past 30 years? Thirty years ago there was almost nothing here – we were walking about in the ashes of the Troubles. People didn’t tend to go and eat in Belfast much because they were afraid. Little by little, serious restaurants started to open. The food scene is a part of what we’ve been going through, and we’ve come a long, long way in 30 years, believe me.
Do you have any favourite craft breweries or local drinks producers? The Hilden Brewery is always one of the great ones. It is now the oldest independent brewery on the island of Ireland, and has been going from strength to strength in recent times. If you're in Belfast itself, you could visit Molly’s Yard restaurant, which is owned by Hilden. Cider drinkers should definitely sample the Armagh Cider Company’s brilliant dry cider. Where is your favourite weekend destination to rest, relax and eat well? Definitely the north coast. I recommend staying in the Bushmills Inn — it does lovely food and makes a good base. From here, you could tour nearby breweries and distilleries, visit the Giant’s Causeway or head into Portrush for a day. Maybe spend an afternoon relaxing at one of the beautiful northern beaches or playing golf, then have a casual dinner of fresh local seafood at Harry’s Shack. The perfect weekend getaway! What are your favourite traditional recipes to cook at home? The one I cook the most is my Mum’s Irish broth. I make it with good quality chicken, soup vegetables, a really good homemade
chicken stock and some barley or rice. I also never get fed up of eating champ! What do you think makes Northern Ireland a great foodie destination for visitors from the Republic? There is such amazing breadth and depth to the food scene nowadays, and many restaurants up here are embracing really important food values such as buying locally, listing their suppliers on the menu and keeping food simple and pure. We really are blessed with a wealth of great Irish produce. What do you think visitors are most surprised by during a trip up north? I have to say, when I have people visiting from the Republic of Ireland or from England, they are always overwhelmed by the friendliness and hospitality in Belfast; it’s a much smaller city than Dublin, and it feels like it. People really warm to that. It feels authentic and very welcoming. What has been the most exciting development from the 2016 Year of Food and Drink? I think it has thrown people from all walks of food and drink together. There has been plenty of enthusiasm, and it’s helped to build a great awareness of the fantastic products here in Northern Ireland. People aren’t always aware of the small cheesemaker, the new cider producer or the guy making great artisan butter down the road. The Year of Food and Drink has helped bring those small-scale producers into the spotlight.
What would be the must-visits for a foodie making their first trip to Northern Ireland? That depends what you’re into! St. George’s Market on a weekend is a must-visit: it has a great buzz and some fantastic local suppliers. If you’re looking for top-end food, book a table in one of Belfast’s Michelin-starred restaurants. I’d also recommend getting up to the north coast. The busiest restaurant in Northern Ireland, Ramore, is up in Portrush. You could also plan your visit around one of our food festivals, such as the Hillsborough International Oyster Festival in late August or the Belfast Craft Beer Festival in April.
www.easyfood.ie
EF115_16-26_Guest Editor.indd 17
Easy Food 17
24/08/2016 11:30
Smoked chicken, pancetta and leek fettuccine Serves 4 This recipe was provided by Coppi, Belfast. 1 tbsp olive oil 1 medium shallot, finely diced 4 garlic cloves, crushed 150g pancetta, chopped into 1cm cubes 100g leeks, washed and thinly sliced 200ml white wine 300ml cream 200g smoked chicken fillets, thinly sliced 600g fettuccine pasta To serve: 50g parsley, finely chopped 100g Pecorino, shaved Fresh bread 1 Bring a large pot of salted water to a boil, making sure the pot is big enough to hold the pasta comfortably. 18 Easy Food
EF115_16-26_Guest Editor.indd 18
2 Heat the olive oil in a pan over a medium heat. Cook the shallot and garlic for 3-4 minutes until softened but not coloured. Turn the heat up slightly and cook the pancetta for 5-6 minutes until golden all over. Add the leeks and cook for another 3-4 minutes until softened. 3 Turn the heat to high and add the white wine to the pan. Bring to the boil and allow to bubble until reduced by two-thirds. 4 Add the cream and bring to the boil, then reduce the heat to a gentle simmer. Cook for 4-5 minutes or until the sauce has thickened and has a glossy consistency. Toss in the sliced chicken and remove the pan from the heat while you cook the pasta. 5 Cook the pasta in the pot of salted boiling water. Drain the pasta and add to the hot sauce. Toss the pasta and sauce together and mix well. 6 Add the parsley and season to taste. Toss together one last time and serve in a large bowl, top with shaved Pecorino and accompanied by plenty of fresh bread.
Foodie travel tip WHERE TO EAT: Coppi s buzzing Right in the heart of Belfast’ ast’s first Belf is pi Cathedral Quarter, Cop ired by insp t, cichetti bacari/restauran ed after nam and those found in Venice Coppi. sto Fau cycling legend Angelo e's Square WHERE TO VISIT: St. Ann ction of colle a to e hom This square is and is nts, aura rest ry pora thriving contem Plaza. n pea Euro the to nt Belfast's equivale t for poin l foca a is it r, yea Throughout the us vario of part as es anc outdoor perform also is It city. the in ivals popular arts fest inning, home to The MAC, an award-w opened ue ven ts ti-ar mul contemporary, ance orm perf and ries with several galle . oors fl y man r ove ad spaces spre
Per Serving 813kcals, 33.8g fat (15g saturated), 66.5g carbs, 1.6g sugars, 51g protein, 0.9g fibre, 1.202g sodium
SEPTEMBER 2016
24/08/2016 11:34
travel special Northern Ireland
Homity pie Serves 4 This recipe was provided from The Natural Cook by Tom Hunt (Published by Quadrille, €24/£20) Photography: Laura Edwards. For the shortcrust pastry case: 200g plain flour, preferably spelt, plus more to dust 100g cold butter, cut into small cubes Pinch of salt 4 tbsp cold water 1 egg, lightly beaten For the filling: Glug of light olive oil 1 large onion, sliced 1 leek, finely sliced 2 garlic cloves, roughly chopped 1 sprig of thyme, leaves picked 500g potatoes, steamed until soft 150ml double cream 4 sprigs of parsley, roughly chopped 200g mixed cheeses (use up odds and ends) 1 To make the pastry case, place the flour, butter and salt in a blender and blend until combined, then add the water. Pulse-blend three times, adding another spoonful of water if it is not forming into a ball, then bring together with your hands. Wrap in a cling film and place in the fridge for 30 minutes. 2 Preheat the oven to 190°C/170˚C fan/gas mark 5. 3 Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Use the pastry to line a 20cm tin, making sure it is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick the pastry all over with a fork to prevent it from puffing up. 4 Bake in the oven for 20 minutes until just cooked. This is called blind baking. Trim the excess pastry from the edges with a knife. Brush with the beaten egg, filling any holes or cracks, then return to the oven for three minutes. Allow to cool. 5 Heat the olive oil in a pan over a medium heat and cook the onion, leek, garlic and thyme slowly for 20 minutes until soft and caramelised. Mix in the potatoes, cream and parsley. Taste and season generously. 6 Fill the pastry case with the potato mixture. Grate hard cheese and cut soft cheese into small pieces, then arrange on top. The pie www.easyfood.ie
EF115_16-26_Guest Editor.indd 19
Foodie travel tip
should be almost overflowing. 7 Bake in the hot oven for 10-15 minutes, until the cheese has melted and is bubbling with some charred spots. Allow to cool a little before serving. 8 The pie keeps well in a sealed container in the fridge for 4-5 days.
Per Serving 729kcals, 42.1g fat (24.6g saturated), 66.3g carbs, 4.1g sugars, 22.6g protein, 5.4g fibre, 0.496g sodium
WHAT TO EAT: Comb er potatoes Grown in sheltered soi l around Strangford Lough, County Down, the Comber is a world-class potato wit h a distinct nutty flavour. Having been gra nted the elite EU PGI status in 2012, it’s great to see Comber Earlies now am ong some of the world’s most distinc tive foods, in the same league as Parma ham, Roquefort cheese and Champagne. WHERE TO TRY IT: The Poacher’s Pocket, Lisbane or the Old Sch oolhouse Inn, Comber, County Down .
Easy Food 19
24/08/2016 11:34
Foodie travel tip
WHAT TO EAT: Lamb Lamb from Northern Ireland is perhaps the best in the world. It’s in such demand that The Meat Merchant in Moira sell it to top chefs and retailers throughout the UK and Ireland. Owned by Peter Hannan, the business had record-breaking success at the Great Taste Awards 2016, achieving 36 product awards, a record number for a single food manufacturer in UK and Ireland. In doing so, they secured a record total of 59 stars.
Traditional mussels Serves 2 This recipe was provided by James Street South, Belfast. 1.8kg mussels 1 knob of unsalted butter 4 garlic cloves, finely chopped 1 onion, finely chopped 1 glass of white wine 3 tbsp double cream Fresh parsley Black pepper To serve: Crusty bread
Oriental lamb stirfry Serves 2 This recipe was showcased by LMC demonstrators Liz Brown and Wenda Bristow at the 2016 Balmoral Show. 1 tsp sunflower oil 225g Northern Ireland Farm Quality Assured lean lamb leg steaks, cut into thin strips 1-2cm root ginger, sliced 2 tbsp soy sauce 2 garlic cloves, crushed 150g pre-cooked white flat noodles 100g sugar snap peas 2 heads of pak choi, roughly chopped Handful of spinach 50g beansprouts 1 red pepper, deseeded and finely sliced 3 radishes, finely sliced For the dressing: 2 tbsp fresh coriander leaves, chopped 20 Easy Food
EF115_16-26_Guest Editor.indd 20
2 tbsp fresh basil, chopped 1 red chilli, deseeded and finely chopped 1 tbsp sweet chilli sauce 1 tsp soy sauce 1 Heat the oil in a large hot non-stick wok or saucepan and cook the lamb for 3-4 minutes until browned. 2 Add the ginger, soy sauce and garlic and cook for a further 1-2 minutes. Add the pre-cooked noodles, sugar snap peas, pak choi, spinach, beansprouts, red pepper and radishes and stir-fry gently for a couple of minutes. Transfer to a large bowl. 3 In a bowl, mix together the ingredients for the dressing. Drizzle the dressing over the lamb stir-fry and serve.
Per Serving 432kcals, 12.8g fat (3.6g saturated), 37.3g carbs, 7g sugars, 40.9g protein, 5.4g fibre, 1.264g sodium
x
1 Before cooking, discard any mussels which do not close tight once given a tap on the counter. Wash and de-beard all the mussels. 2 Melt the butter in a large saucepan over a high heat. Add the garlic and onion and cook for one minute, then add the wine and bring to the boil. Add the mussels, put the lid on the pan and cook for four minutes or until all of the mussels have opened. Stir in the cream and chopped parsley and season with black pepper. 3 Discard any mussels that have not opened in the cooking process. Serve with crusty bread for dipping into the delicious sauce. Per Serving 444kcals, 20.2g fat (10.1g saturated), 20g carbs, 3g sugars, 31.6g protein, 1.8g fibre, 0.777g sodium
Foodie travel tip WHERE TO VISIT: James Street South Restaurant Chef Niall McKenna is owner of a portfolio of fantastic restaurants in Belfast including James Street South, Hadskis and Cast and Crew, as well as a cookery school. The menus focus on classic cooking using the best of locally-sourced produce, with signature dishes including Strangford Lough Bouillabaise and Organic Lamb. SEPTEMBER 2016
26/08/2016 12:42
travel special Northern Ireland
www.easyfood.ie
EF115_16-26_Guest Editor.indd 21
Easy Food 21
24/08/2016 11:35
MAKE IT YOURS: In the summertime, you can barbecue the ears of corn in their husks for an added smoky flavour.
Gráinne Halligan “This was the first time that my family tried a Mexican street food recipe. It was really simple to make, yet delicious and enjoyed by everyone. With only a handful of ingredients and a short preparation time, it’s an ideal family dish. The lime juice brings out the sweet flavour of the corn and then you get the kick of the chilli – it’s a fantastic flavour combination. I served this dish with some chicken tacos, but it would also be perfect as a simple tasty snack. It would be a great recipe to try on the barbecue next time!”
So Corny Enjoy the fantastic flavour of fresh corn with these easy recipes
28 Easy Food
EF115_28-30_What's In Season.indd 28
SEPTEMBER 2016
24/08/2016 11:39
what's in season? sweetcorn
loves SWEETCORN
SWEETCORN LOVES… ❤ BUTTER ❤ CHILLI ❤ SOUR CREAM ❤ BLACK PEPPER ❤ SALT ❤ GARLIC ❤ CORIANDER ❤ CHICKEN ❤ LIME ❤ PEPPERS ❤ COURGETTE ❤ RED ONION
Delicious with roast chicken!
MAKE IT YOURS: To make this vegetarian, simply omit the bacon and use 2 tbsp butter or coconut oil instead of the bacon grease.
Mexican street corn Serves 8 8 ears of fresh corn, husked Olive oil Salt and black pepper 6 tbsp sour cream Juice of 1 lime ½ tsp chilli powder 60g Parmesan, grated 1 Rub the ears of corn with olive oil and season with salt. 2 Heat a large pan over a medium-high heat. When hot, cook the corn for 8-10 minutes, turning regularly with tongs, until lightly browned all over. Brush the corn with a little more olive oil as needed. If the corn is charring too quickly, lower the heat slightly. 3 In a small bowl, combine the sour cream, lime juice, chilli powder and some salt and black pepper. Taste and add additional lime, chilli or seasonings if desired. 4 To serve, slather the corn with the chilli lime sour cream and sprinkle with grated Parmesan. In the summertime, you can barbecue the ears Per Serving 126kcals, 6.4g fat (2.8g saturated), 15.2g carbs, 2.5g of corn inprotein, their husks for0.097g an added sugars, 4.7g 1.9g fibre, sodiumsmoky flavour.
www.easyfood.ie
EF115_28-30_What's In Season.indd 29
Bacon creamed corn Serves 4 8 ears of fresh corn, husked 1 tbsp plain flour 250ml cream 120ml cold water Salt and black pepper 4 streaky bacon rashers 1 Cut the tips off the corn cobs. Hold the corn steady on a chopping board, using a tea towel to protect your hand. Carefully run a paring knife down the sides of each cob to cut off the kernels, then place them in a bowl. 2 Scrape the back of the blade against the cobs to press all of the milky liquid out into the bowl. 3 In a cup, combine the flour with a splash of water and stir into a paste. 4 Add the cream, cold water and flour paste to the corn and stir to combine well. Season with some salt and black pepper. 5 Heat a large pan over a medium heat. Add the bacon and cook on both sides until crispy. Remove the bacon to a plate, leaving the grease in the pan. 6 Return the pan to the heat, add the corn
mixture and turn heat to medium-low. Cook for 30-40 minutes, stirring regularly, until it becomes creamy. 7 Crumble the bacon and stir the pieces into the creamed corn. Taste and add more salt and/or pepper as needed. Per Serving 266kcals, 12.2g fat (4.7g saturated), 31.8g carbs, 5.6g sugars, 11.8g protein, 3.5g fibre, 0.519g sodium
___ JAN ___ FEB ___ MAR ___ APR ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT
In season July to October
___ OCT ___ NOV ___ DEC Easy Food 29
24/08/2016 11:39
In a Pickle Squirrel away the best of the season with these easy recipes for jams, pickles, chutneys and fermentations
includes This jam of honey, blespoons ta o tw ly on amount of n the high a th er th ra a jam. It n found in te s of r a g su ia seeds a perfood ch su d s e se d u d o a als an agent and g in n e re k a ic s a th ia seed l boost: ch and nutritiona ro re, p tein rich in fib s. fatty acid omega-3
32 Easy Food
EF115_32-35_Preserves.indd 32
SEPTEMBER 2016
24/08/2016 11:43
what’s in season? jams and chutneys
Healthy blackberry, thyme and chia seed jam Makes 2 jars 150g fresh blackberries 2 tbsp lemon juice 2 tbsp honey 2 tbsp chia seeds 1 tbsp fresh thyme leaves 1 Place the blackberries in a pan and cook over a medium heat for 8-10 minutes until syrupy and juice. 2 Gently mash the fruit to your desired consistency using a potato masher or wooden spoon. 3 Remove from the heat and stir in the lemon juice, honey, chia seeds and thyme. Stir gently to combine, then allow to sit for five minutes to thicken. 4 If you prefer your jam thicker, you may like to add more chia seeds. Stir in one teaspoon at a time, then let the jam sit for 3-4 minutes to see how much it thickens. Add more chia seeds as desired. 5 Store in airtight containers and refrigerate for up to a week. Per 30g Serving 29kcals, 0.9g fat (0.1g saturated), 5.3g carbs, 3.5g sugars, 0.4g protein, 1.6g fibre, 0.376g sodium
x
Peach and chilli chutney Makes 3 small jars 1kg peaches, peeled, halved, pitted and roughly chopped 1 small red onion, finely chopped 1 red chilli, deseeded and chopped 2 garlic cloves, crushed 5cm piece of ginger, peeled and grated 120ml malt vinegar 100g white sugar 2 tbsp sweet chilli sauce ½ tsp black pepper 1 Combine all of the ingredients in a large pan over a high heat. 2 Cook for 30-40 minutes or until thick, stirring regularly. 3 Carefully spoon the hot chutney into hot sterilised jars. Cover with a tea towel and allow to cool. Seal and label. Per 30g Serving 68kcals, 0.2g fat (0g saturated), 16.6g carbs, 13.4g sugars, 0.9g protein, 1.4g fibre, 0.001g sodium
x www.easyfood.ie
EF115_32-35_Preserves.indd 33
How to sterilise jars • Sterilising glass jars is crucial in order to safely preserve jams, marmalades, jellies, relishes or chutneys. • Buy new jars each time and, once you have used the lids once, buy new lids. Never use the same lids twice. • Inspect your glass jars for scratches, chips or cracks. They must be in pristine condition. • Preheat the oven to 110˚C/90˚C fan/gas mark ¼. • Wash the glass jars and their lids in hot soapy water. While they are still damp, and without touching the insides of the jars or lids, place them open side-up on a baking tray lined with a clean tea towel. Place in the oven for 35 minutes.
• Remove from the oven and carefully pour your hot preserves into the hot jars, leaving about 1cm space and being careful not to touch the insides of the jars. Close the lids. • Turn the jars upside-down and leave them to cool completely. Store in the fridge for up to three months. • To preserve jam for longer outside of the fridge, bring a large, heavy-bottomed pan of water to the boil, then fully submerge the jars in it, lid side up. Leave them in the boiling water for 10 minutes and then, using tongs, remove carefully. Cool completely, then store in a cool, dark place for up to a year, unopened. Once open, store in the fridge. Easy Food 33
24/08/2016 11:43
Pickled beetroot Makes 1 large jar or 3 smaller jars 3 medium beetroots 150ml apple cider vinegar 150ml water 1 tsp sea salt 1 tsp sugar 1 allspice berry 2 cloves
4 black peppercorns 1 bay leaf Pinch of dried mustard seeds 1 red onion, sliced 1 Preheat the oven to 220ËšC/200ËšC fan/gas mark 6. 2 Trim any leaves from the beetroots and wrap each one tightly with tin foil, forming individual parcels. Place on a baking tray and bake for 50 minutes. 3 Remove from the oven and allow to cool for at least an hour. 4 Put on a pair of gloves to avoid staining your fingers. Remove the tinfoil. 5 Use a knife to peel the skin from the beetroots, then slice them thinly.
6 Combine the vinegar, water, salt, sugar and spices in a saucepan over a medium heat. Allow the mixture to heat through without letting it boil. 7 Layer the onion and beetroot into a warm, newly-sterilised jar. 8 Using a spoon, remove the allspice, cloves, peppercorns and bay leaf from the saucepan. Pour the pickling liquid over the vegetables and allow to cool, then seal the jar. Once completely cool, keep in the fridge for up to two months.
Per 100g serving: 38kcals, 0.1g fat (0g saturated), 7.6g carbs, 5.5g sugars, 1.1g protein, 1.4g fibre, 0.353g sodium
x : TOP TIP nitely fi e d e W t you end tha recomm es while v wear glo roasted the handling Nobody t. beetroo ink wants p rs e fing !
34 Easy Food
EF115_32-35_Preserves.indd 34
SEPTEMBER 2016
24/08/2016 11:45
what’s in season? jams and chutneys
Easy kimchi Makes 2 litres ½ a head napa or white cabbage, sliced into ribbons 3 spring onions Radishes, sliced Cucumbers Carrots Celery stalks Flavourings: 2-3 fresh chilli peppers 3 garlic cloves, peeled 25g fresh ginger 4 tsp fine sea salt 4 tbsp fish sauce 1 tbsp sugar
1 Brush the vegetables to remove any dirt, but don't wash them as you need the microorganisms living on their surface to initiate fermentation. 2 Trim the vegetables. Begin with the cabbage and spring onions, then use your preference of radishes, cucumbers, carrots and/or celery to make up 1.5kg in total. 3 Place the cucumbers, carrots and/or celery in the bowl of a food processor. Add the chillies, garlic and ginger. Whizz together until finely chopped. 4 In a large mixing bowl, combine the sliced and chopped vegetables with the salt, fish sauce and sugar. Mix well. 5 Allow to rest at room temperature for 4-6 hours. The vegetables will release some of their juices.
6 Divide among prepared jars, pressing down as you go to remove any air pockets. Leave 2-3 cm of space at the top. 7 Close the jars and place them on a tray. Allow to ferment at moderate room temperature without disturbing for at least five days, and up to three weeks. Within the first 2-3 days, as fermentation begins, the jars will make noises and may leak some juices. Wipe off any liquid from the jars without opening them. 8 Once open, store in the fridge and eat within a year.
Per 100g serving: 32kcals, 0.3g fat (0g saturated), 6.6g carbs, 3g sugars, 1.6g protein, 1.2g fibre, 1.339g sodium
x MAKE IT YOURS: 30g If you can find it, use d chili un gro n gochugaru (Korea fresh the of d tea ins er) pepp hentic chillies for a truly aut for this g kin ma If r. ou flav ce in sau soy vegetarians, use ce. sau fish the of ce pla
www.easyfood.ie
EF115_32-35_Preserves.indd 35
Easy Food 35
24/08/2016 11:46
PRESERVING
tradition
Lough Erne Resort chef Noel McMeel shares some of his favourite traditional Irish preserves and treats to feed friends and family
antry was The Irish P st e third be named th world e th in k o cookbo 5 World at the 201 ookbook C d an Gourm d Awar s!
on For details lise ri e st how to them al se d an jars er baths, in hot wat see p.33.
36 Easy Food
EF115_36-41_Irish Pantry_.indd 36
SEPTEMBER 2016
24/08/2016 11:47
what’s in season? Irish preserves
“
Noel’s philosophy:
Find the very best local ingredients. Support farms and grocers that respect the earth. Prepare meals that delight and excite the senses, but don’t get seduced into overcomplicating. Above all else, let the natural flavours of good food shine through.
“
Irish Pantry By Noel McMeel, with Lynn Marie Hulsman Published by Running Press €25/£18.99
All recipes reprinted with permission from IRISH PANTRY: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love © 2013 by Noel McMeel with Lynn Marie Hulsman, Running Press, a member of the Perseus Books Group. "When most people hear the word confit, they think of savoury foods like duck. In fact, a confit is simply any food cooked slowly over a long period of time as a form of preservation, making confits a natural fit as a pantry staple. The word confit comes from the French word confire, which means “to preserve.” Sweet confits, such as jams and preserves, are cooked with sugar. Acidic ones, such as tomato confits, might be cooked in vinegar. Meats, which are harder to preserve, are generally cooked in fats and oils, such as in the case of duck confit cooked in goose fat. I love this particular recipe for the intense orange flavour that can hold its own in any sandwich, tempered by the sweetness of the long-cooked onion."
Orange-onion confit Makes about 950ml confit 6 large yellow onions 5 tbsp olive oil, divided 100g granulated sugar 475ml orange juice ½ tsp salt 1 Slice the onions from top to tail into thin slices, not crosswise in rings. In a large, heavy bottomed sauté pan or casserole dish, heat two tablespoons of the olive oil over a medium-low heat, then add the onions and www.easyfood.ie
EF115_36-41_Irish Pantry_.indd 37
cook for 45 minutes, stirring occasionally, until tender and golden brown. If they start steaming, add more oil. 2 When the onions have reduced their water content and are browned but not burning, add the sugar. Keeping the heat at medium-low and stirring constantly, cook for about 10 minutes until the onions have softened and caramelised. 3 Add the orange juice, turn the heat to high and cook for another 15-20 minutes until the juice has cooked off almost completely. When the mixture has a jam-like consistency, remove the pan from the heat and add the remaining olive oil and the salt. 4 Ladle into hot, sterilised jars, leaving about 6mm of space. Seal using a hot water bath for 15 minutes. The confit should keep for up
to six months in a cool, dark place, if the jar has been properly sealed. Per 100g Serving 98kcals, 4.5g fat (0.6g saturated), 14.7g carbs, 11.2g sugars, 0.8g protein, 1.3g fibre, 0.076g sodium
x
Noel’s way • Add 120ml of red wine vinegar for a pleasant, mouth-puckering twist. • Add 120ml of cassis for an exotic aroma and a slight kick. • Serve as a sauce for slow-roasted meats, such as pork roast, sprinkled liberally with cracked black pepper.
Easy Food 37
26/08/2016 14:58
A TASTE OF
JAPAN
Authentic Japanese cooking is easy with these everyday ingredients
46 Easy Food
EF115_46-48_Kikkoman_.indd 46
SEPTEMBER 2016
24/08/2016 12:12
larder luck Japanese cooking
Yakisoba Serves 2 2 portions of egg or ramen noodles Rapeseed oil 1 onion, peeled and finely sliced 2 garlic cloves, peeled and finely diced 1 thumb-sized piece of ginger, peeled and grated A large handful of Savoy cabbage leaves, washed and finely chopped 2 carrots, peeled and cut julienne style A large handful of beansprouts, washed Pickled ginger For the sauce: 1 tbsp Kikkoman Soy Sauce 3 tbsp tomato ketchup 4 tbsp water 3 tbsp Worcestershire sauce 1 tbsp sake or red wine 1 tsp sugar 1 Combine all of the sauce ingredients in a small saucepan and simmer over a medium heat for 10 minutes until thickened. Set aside. 2 Bring a saucepan of water to the boil and cook the noodles according to the package instructions, then set aside. 3 Heat some rapeseed oil in a large frying pan or wok and cook the onion for one minute. 4 Add the garlic, ginger and cabbage and cook for another minute before adding the carrots and beansprouts. Be careful not to overcook the vegetables –– you want them to keep their crunchy texture. 5 Add the noodles and sauce into the stir-fry www.easyfood.ie
EF115_46-48_Kikkoman_.indd 47
and toss well, continuing to cook for another minute or two. Serve the yakisoba with a side of pickled ginger. Per Serving 299kcals, 2.8g fat (0.6g saturated), 59.1g carbs, 18.9g sugars, 8.5g protein, 5.1g fibre, 1.041g sodium
x
Sticky soy chicken wings Serves 4 500g chicken wings For the marinade: 3 tbsp Kikkoman Soy Sauce 3 tbsp honey 1 In a large bowl, mix the Kikkoman soy sauce and honey together to make the marinade. 2 Add the chicken wings and toss to coat evenly in the marinade. Cover with cling film and refrigerate for at least two hours, or overnight if possible. 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Spread the wings out onto a baking tray and cook in the oven for 25 minutes, tossing occasionally, or until cooked through. Per Serving 292kcals, 9.3g fat (2.5g saturated), 13.9g carbs, 13.1g sugars, 37g protein, 0g fibre, 0.785g sodium
x
Teriyaki salmon and broccoli Serves 4 60ml Kikkoman Teriyaki Marinade & Sauce, plus extra for serving 3 tbsp brown sugar
Easy Food
RECOMMENDS If you enjoy grilled, fried or braised meat or vegetables in a savoury marinade, our Teriyaki Marinade & Sauce is perfect for you. Although it’s probably most popular as a barbecue marinade, it’s also a great way to jazz up fried foods. Teriyaki Marinade & Sauce has a distinctive, full-bodied flavour because it is manufactured on the basis of our classic soy sauce from the four pure ingredients of soy beans, wheat, water and salt.
4 salmon fillets 1 head of broccoli, chopped into florets To serve: Sesame seeds Steamed rice 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and coat a square baking dish with cooking spray. 2 Combine the teriyaki sauce and brown sugar in a small saucepan. Bring to a simmer, stirring occasionally until thick and sticky. 3 Place the salmon into the dish and pour over the teriyaki mixture. Bake for 15 minutes until the fish flakes easily with a fork. 4 Meanwhile, steam or boil the broccoli for 5-7 minutes until just tender. 5 Sprinkle the salmon with sesame seeds and serve with the broccoli, some steamed rice and extra teriyaki sauce on the side. Per Serving 297kcals, 11.4g fat (1.6g saturated), 12.8g carbs, 9.9g sugars, 37.1g protein, 1.3g fibre, 0.795g sodium
x Easy Food 47
26/08/2016 16:56
ALONG THE
tapas trail These vibrant dishes from Campo Viejo's annual Tapas Trail are perfect for entertaining
52 Easy Food
EF115_52-54_Campo Viejo_.indd 52
SEPTEMBER 2016
24/08/2016 12:19
larder luck tapas
Restaurant: Cava Bodega, Galway
Mussels with almonds and white wine Serves 6 1kg mussels 200g blanched almonds 1 tsp cumin 1 tsp cinnamon Sea salt 50ml olive oil 50g butter 2 shallots, finely chopped 2 garlic cloves, crushed 150ml white wine A handful of fresh parsley or lovage, finely chopped To serve: Crusty rye bread 1 Wash and de-beard the mussels. If any mussels are open, tap them lightly on a hard surface. If they don’t close, discard them. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Combine the almonds, cumin, cinnamon, a pinch of sea salt and some oil on a roasting tray. Use clean hands to mix the almonds and spices until coated. Roast for 10 minutes until fragrant. Leave to cool. 3 Heat the butter and remaining oil in a large frying pan over a medium heat. Add the shallots and garlic and cook for 1-2 minutes until the onions are slightly brown. The butter should be foaming and have a sweet, nutty aroma. 4 Add the mussels, wine and another pinch of sea salt. Cover the pan with a lid and cook the mussels for about four minutes until they have just opened, giving the pan a shake from time to time. The mussels are cooked when they are all opened; be sure to discard any that don’t open. 5 Add the almonds and parsley to the pan and cook for another minute, tossing to combine with www.easyfood.ie
EF115_52-54_Campo Viejo_.indd 53
the pan juices. Season with salt and spoon into four warm serving bowls. Pour over the cooking liquid and serve with crusty rye bread. Per Serving 488kcals, 35.1g fat (7.4g saturated), 14.8g carbs, 1.6g sugars, 27.1g protein, 4.4g fibre, 0.52g sodium
Restaurant: Bite Club, Galway
West coast crab tacos and zesty guacamole Serves 4 250g fresh crab meat 1 celery stick, finely chopped 1 Granny Smith apple, peeled, cored and finely chopped 1 red chilli pepper, deseeded and finely chopped Zest and juice of 1 lemon 1 bunch of fresh dill, chopped 50g mayonnaise For the guacamole: 2 ripe avocados Zest and juice of 2 limes 1 red chilli pepper, deseeded and finely chopped 2 garlic cloves, crushed To serve: 8 crunchy taco shells 1 Granny Smith apple, grated ½ small head of fennel, grated 1 Pick through the crab meat, removing any bits of shell and squeezing out any excess liquid. 2 Combine the crab with the celery, apple, chilli, lemon zest and juice and dill. Add the mayonnaise and stir to combine. 3 In a separate bowl, mash together all of the guacamole ingredients with a fork. 4 To serve, divide the crab mixture into taco shells
and garnish with grated apple and fennel. Serve the guacamole on the side. Per Serving 368kcals, 25.2g fat (4.7g saturated), 27.8g carbs, 12g sugars, 10.6g protein, 9.3g fibre, 0.49g sodium
x
Restaurant: The Market Bar, Dublin
Chicken and chorizo skewers Serves 2 2 tsp hot paprika 1 tbsp smoked paprika 1 tsp garlic purée 1 tsp ground cumin 1½ tbsp olive oil, plus extra for cooking 2 x 220g chicken fillets, sliced into 8 chunks 100g chorizo, sliced into 8 chunks 4 wooden skewers, soaked in water for 30 minutes 1 Combine the paprikas, garlic, cumin and oil. Add the chicken and marinate for at least 30 minutes. 2 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Alternate threading the chicken and chorizo onto the skewers. Heat a bit of oil in an ovenproof frying pan over a medium-high heat and brown the skewers for a minute or two per side. 3 Transfer the pan to the oven and cook for 15-20 minutes until cooked through.
Per Serving 711kcals, 45.1g fat (12.9g saturated), 3.3g carbs, 0g sugars, 70.6g protein, 1.4g fibre, 0.79g sodium
x
Easy Food
RECOMMENDS Campo Viejo's dedication to authentic Rioja winemaking, alongside the most advanced winemaking techniques available, has allowed them to create modern twists on traditional methods to deliver progressive styles of Rioja that appeal to today’s discerning palates.
Easy Easy Food Food 53 51
24/08/2016 12:20
TARTING it up From humble crumbles to tantalising tarts, make the most of seasonal produce in the sweetest way possible
78 Easy Food
EF115_78-84_Tarts & Crumbles.indd 78
SEPTEMBER 2016
24/08/2016 12:38
cooking for fun tart baking
Apple and blackberry lattice pie
1
1 2
3
4
5
6
7
8
Serves 10 1kg Bramley apples, peeled, cored and chopped 400g blackberries 2 tbsp plain flour 140g caster sugar, plus extra for sprinkling Âź tsp ground cinnamon 1 egg, beaten with 2 tbsp milk For the pastry: 680g plain flour 2 tsp sugar 300g cold butter, cubed 1-2 tbsp cold water To serve: Custard or ice cream 1 Add the flour and sugar for the pastry to a bowl and rub in the butter until crumbly. Add a bit of water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes. 2 Preheat the oven to 190ËšC/170ËšC fan/gas mark 5. Roll out two-thirds of the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Chill in the fridge for 10 minutes. 3 Line with parchment paper and fill with baking beans or rice and bake for 15 minutes. Remove the beans or rice and the paper, then bake for another 10 minutes until the pastry is golden brown. 4 Combine the apples, blackberries, flour, sugar and cinnamon in a large mixing bowl. 5 Roll the remaining pastry and any trimmings together into a square roughly 30 x 30cm. Cut out 10 even strips of pastry. 6 Lay five of the strips across the filling, all in the same direction. 7 Fold back three of the strips halfway. Add one strip in the opposite direction. Unfold the folded strips over this strip. Repeat again with the remaining strips, folding back and over with the other strips until a lattice is achieved. 8 Push the edges into the inside of the pie. Brush the lattice with the beaten egg and scatter with caster sugar. 9 Bake for 40-50 minutes until golden and bubbling, then leave to cool for 30 minutes before serving warm with custard or ice cream. Per Serving 606kcals, 25.9g fat (15.7g saturated), 86.9g carbs, 27.5g sugars, 9.1g protein, 6.5g fibre, 0.183g sodium
www.easyfood.ie
EF115_78-84_Tarts & Crumbles.indd 79
Easy Food 79
24/08/2016 12:38
9
10
11
12
13
14
15
17
16
80 Easy Food
EF115_78-84_Tarts & Crumbles.indd 80
SEPTEMBER 2016
24/08/2016 12:39
cooking for fun tart baking
Blueberry and almond plum crumble Serves 4 350g blueberries 6 ripe plums, stoned and sliced 1-2 tbsp brown sugar 1 tbsp cornflour Juice of 1 lemon For the crumble: 100g plain flour 90g cold butter, cubed
www.easyfood.ie
EF115_78-84_Tarts & Crumbles.indd 81
90g oats 60g brown sugar 80g flaked almonds 1 tsp vanilla extract 1 tsp cinnamon ½ tsp ground ginger To serve: Custard or ice cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the blueberries, plums, brown sugar, cornflour and lemon juice in a large mixing bowl.
Transfer into a 23cm baking dish. 2 Rub the flour and butter together in a mixing bowl until incorporated. Stir in the remaining ingredients until a crumble forms. Sprinkle this over the fruit filling. 3 Bake for 30-35 minutes until the top is crisp and golden and the filling is bubbling at the edges. Leave to cool slightly, then serve with custard or ice cream. Per Serving 614kcals, 30.7g fat (12.8g saturated), 78.1g carbs, 33.5g sugars, 11.4g protein, 9g fibre, 0.14g sodium
Easy Food 81
24/08/2016 12:39
Jalapeño garlic butter popcorn Serves 4 120g popcorn kernels 3 tbsp vegetable oil 50g butter 1 jalapeño, deseeded and finely chopped 1 garlic cloves, crushed ½ tsp sea salt Pinch of cayenne pepper (optional) 1 Heat the oil in a large pot over a medium heat. Add the popcorn kernels and cover 92 Easy Food
EF115_92-96_Snack Attack.indd 92
Snack attack Keep your hunger at bay with these tasty snacks!
tightly with a lid. 2 As soon as the kernels start popping, use oven gloves to lift and shake the pot every few seconds until all the kernels have popped. Transfer the popcorn to a large bowl. 3 In a small saucepan, cook the butter, garlic and jalapeño over a medium-low heat for 1-2 minutes until the butter has melted and the garlic and jalapeño have softened, allowing the flavours to combine. Drizzle the jalapeño
garlic butter over the popcorn. 4 Sprinkle the Parmesan over the top and season to taste with sea salt and a little cayenne pepper, if desired. Stir the popcorn well to distribute the butter, cheese and spices evenly. Per Serving 244kcals, 21.1g fat (8.5g saturated), 12.9g carbs, 0g sugars, 2.3g protein, 2.4g fibre, 0.307g sodium
SEPTEMBER 2016
24/08/2016 12:49
cooking for fun grown-up snacks
: TOP TIP akes a m o ls a This rian s vegeta deliciou cy n fa u yo lunch! If mus m u h e th making p.106 , head to yourself sy recipe. a for an e
Mediterranean nachos Serves 1
2 tbsp hummus ½ tbsp extra-virgin olive oil
1 whole wheat pitta bread 5-6 cherry tomatoes, quartered Âź cucumber, chopped 30g Feta, crumbled 4-5 kalamata olives, pitted and sliced (optional)
1 Preheat the grill to a high heat. 2 Cut the pitta into quarters, then pull each one apart so you have eight triangles. 3 Spread the triangles on a baking tray and place under the grill for 6-8 minutes until lightly toasted, turning them halfway.
www.easyfood.ie
EF115_92-96_Snack Attack.indd 93
4 In a bowl, combine the cucumbers, tomatoes, Feta and olives, if using. 5 Put the toasted pittas on a plate and dollop the hummus over them. 6 Spoon the Feta mixture over the top. Drizzle with extra-virgin olive oil. Per Serving 373kcals, 17g fat (6g saturated), 43.7g carbs, 4.8g sugars, 12.9g protein, 4.1g fibre, 0.767g sodium
Easy Food 93
24/08/2016 12:50
It’s jam-making season with Kelly Doolan of Tullamore College, Co. Offaly
W
hether you are buying fruit or growing it yourself, it’s so readily available at this time of year that it’s the ideal time to brush up on your jam-making skills. Jam-making seems like a daunting task, but don’t be afraid – it’s relatively quick and easy, and it's very satisfying to smell fresh jam being made and spread it over homemade scones or bread. Jam-making is the process of preserving fruit by using very high temperatures to soften the fruit and to kill microbes and enzymes. A high proportion of sugar (up to 65%) acts as a natural preservative and helps the jam to set. Essential to the setting process are also the correct proportions of acid and pectin.
Key ingredients • Fruit. Use high-quality, fresh, ripe and acidic fruit with a high proportion of pectin. • Sugar. Sugar should be measured accurately as it is important for both sweetness and setting ability, and also acts as a preservative. Sure-set or jam sugar has a coating of pectin and acid on each large sugar crystal, resulting in a shorter boiling time and ensuring that the jam will set fully. Sure-set sugar is also more pure than granulated sugar and will produce less scum on top of the jam during boiling. • Acid. This is needed in order to draw the pectin out from the fruit. Many fruits are naturally acidic, and so no extra acid may be needed, while some recipes include lemon juice to increase the acidity. Acid also helps to produce a better colour and flavour and prevent crystallisation. 100 Easy Food
EF115_100-101_Home Ec New.indd 100
• Pectin. Pectin is a polysaccharide found in the cell walls of ripe fruit and helps the jam to set. Some fruits contain more pectin than others and a combination of fruits can be used in order to achieve a good set.
Key equipment • A large saucepan. This should be heavybased so the jam does not easily stick and burn. A wide saucepan with low sides is most ideal as it helps speed up the evaporation process. • A sugar thermometer (optional). This is the most accurate, failsafe way to test when the jam has reached setting point, but there are alternative methods, as seen opposite. • A jam funnel. This is very useful for pouring hot jam into jars, avoiding drips and burns. • Jam jars. These are essential for storing your jam and must be sterilised before use. • Jam jar covers. These are easily available in supermarkets during the summer months.
Pectin Content High
Medium
Low
Apples
Plums
Strawberries
Gooseberries
Raspberries
Pears
Blackcurrants
Blackberries
Cherries
SEPTEMBER 2016
24/08/2016 14:01
kids’ kitchen home economics
How do I know when my jam has reached setting point? 1 The jam will reach 105˚C on a sugar thermometer. 2 The wrinkle test. Put a plate in the fridge until it is very cold. To check if the jam has reached setting point, put a teaspoon of jam on the plate and let it cool for 1-2 minutes, then push the jam with your finger. If the jam wrinkles, it has reached setting point.
Top tips
Strawberry jam Makes 4-6 jars
1kg fresh strawberries, washed and hulled 150ml water 1kg sure-set or jam sugar 1 Place the strawberries and water into a heavy-based saucepan over a medium-high heat until the berries become soft. Use a potato masher to mash the fruit; mash it until completely smooth if you do not like ‘bits’ in your jam, otherwise mash about 90% and Problem Jam is not set Fermentation of jam Crystallisation
www.easyfood.ie
EF115_100-101_Home Ec New.indd 101
leave the rest intact. 2 Warm the sugar in a low oven and add to the fruit. Stir over a low temperature until the sugar has fully dissolved. 3 Increase the temperature and bring the jam to the boil for 10-15 minutes until the setting point as been reached (see above). 4 Spoon off any scum from the top of the jam. Carefully pour it into prepared jars, then seal and label. Per 60g Serving 127kcals, 0.1g fat (0g saturated), 33.6g carbs, 32.8g sugars, 0.2g protein, 0.6g fibre, 0g sodium
x
Indication Too runny or watery Mould growth; jam has an ‘off’ flavour Crystals of sugar in the jam
Ensure you weigh everything accurately. Ensure the jars are washed and sterilised in the oven. Leave in the oven at a low temperature while you are making the jam, so that the glass is warm and will not crack when the hot jam is poured into it. Before adding the sugar, pre-warm it in a low oven: this will allow it to dissolve into the jam much more quickly. Ensure all of the sugar has dissolved before bringing the jam to the boil. This can be checked by rubbing the back of a metal spoon with some jam mixture on it against the side of the saucepan – listen and feel for any granules still present. When the sugar has fully dissolved, boil the jam rapidly until the setting point has been reached, only stirring occasionally. Skim off any scum before potting the jam. Ensure there are no drips around the neck of the jar, as these will prevent a seal being formed and encourage the growth of mould. Cover the jam immediately with waxed discs (wax side-down) and remove any air bubbles. Dampen the cellophane discs, stretch over the top of the jar and seal with an elastic band. As the jam cools, a vacuum will be created, pulling the cellophane even tighter and creating a complete seal. Label the jam and store in a dry, dark, wellventilated area.
What went wrong 1. Not enough acid, sugar or pectin present. 2. Did not reach setting point before it was potted. 1. Not enough sugar. 2. Poor quality fruit. 3. Not boiled long enough. 1. Too much sugar. 2. Sugar was not fully dissolved before boiling. 3. Not boiled for long enough. 4. Not enough acid.
Easy Food 101
24/08/2016 14:02
Breaking Good
108 Easy Food
EF115_108-112_Breakfast_.indd 108
SEPTEMBER 2016
24/08/2016 14:12
make it healthy breakfasts
With just a little preparation, it can be a quick and easy job to feed your family a healthy breakfast on the run
Good morning milkshake Serves 1 130ml milk ½ tbsp honey 1 tbsp peanut butter 2 bananas, frozen Pinch of cinnamon (optional)
Salt and black pepper 1 wholemeal pitta bread Small handful of baby spinach 1 In a microwave-safe bowl, beat one egg together with the milk and Parmesan. Add some salt and black pepper. 2 Microwave on high until the egg is set, stopping to stir and scramble every 20 seconds. 3 Pile the cheesy scrambled eggs into the wholemeal pitta with some baby spinach.
URS: MAKE IT YO ng some di ad by Jazz it up s, chopped sliced tomatoe slice of ham a or spring onions could eferred, you or turkey. If pr the at tch of eggs hard-boil a ba ep ke d an k ee start of the w e dge, then slic them in the fri of e ac pl in pitta one into each egg. the scrambled
Per Serving 263kcals, 8.7g fat (3.9g saturated), 28.5g carbs, 2.6g sugars, 16.8g protein, 4.2g fibre, 0.672g sodium
1 Combine all ingredients in a blender and blend until smooth. Per Serving 403kcals, 11.6g fat (3.6g saturated), 72.3g carbs, 45g sugars, 11g protein, 7.1g fibre, 0.139g sodium
Quick egg pitta Serves 1 1 egg Splash of milk 1 tbsp Parmesan, grated
www.easyfood.ie
EF115_108-112_Breakfast_.indd 109
Easy Food 109
24/08/2016 14:16