SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING EASY FOOD ISSUE 120
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• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
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Ea
RO AS TS
ITOR Neven Maguire tak es on classic family favourites an d shares tips for making mealtim es special
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Hello,
Easy Food team
Easy Foodies!
I’m thrilled to be back again as the guest editor of Easy Food!
EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Chocolate peanut crunchies, p.85
I love April. The weather is beginning to become a bit milder. Seasonal ingredients are creeping back into our kitchens. It is time for spring lamb and wild garlic, and back to tasting a beautiful Irish lobster. So it’s a time of year when we like to pay Neven Maguire special attention to the bounty of local Irish food, from farmhouse cheeses and small-batch preserves to the freshest seafood and top-notch meat. We’re so fortunate to have access to such exceptional natural resources, and they have formed the foundation for our strong culinary history.
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Fried green tomato BLTs with remoulade, p.32 Contributors Michael Fleming, Aoife Howard and Stephanie Cogavin. DESIGN Art Director Nikki Kennedy fave recipe: Hot cross buns, p.89
Not only do I always use these ingredients in my restaurant and cookery school, but it’s also important to me to make sure that I provide my family with the same top-quality delicious, nutritious foods. After a busy day, it can sometimes seem daunting to get a wholesome dinner on the table, but I truly think this is one of the best ways to unwind and connect with your family and the food you’re serving. My newest cookbook, Neven Maguire’s Complete Family Cookbook, covers all of the tried-and-tested family favourites, with some of my advice for making the most of mealtimes. I’ve included some of the recipes from p.20, so you can have a go at my take on classics like spaghetti Bolognese or fish pie. I guarantee you the simplicity of these recipes will have you itching to get back into the kitchen to test out more easy, tasty recipes that will have everyone asking for seconds!
PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. Some props courtesy of Anvil Bray. Some images from Shutterstock.com. TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Sun-dried tomato chicken pasta, p.34
There are plenty of other quick and easy options for dinner in this issue, from 30-minute meals, p.64, to handy ideas for stuffed chicken fillets, p.67. We have Easter covered with new twists for the big roast, p.72, and lovely hot cross buns, p.88; the aroma alone from these is a treat in itself !
ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
Chocoholics will delight in our decadent creations, p.80, and armchair travellers can soak in some southern comforts or revive holiday memories as we take you on a trip to the American south with our feature on classic dishes from the region, p.90. Cooking can be such a fun, enriching experience for you and the family, and I guarantee that this issue of Easy Food will provide plenty of recipe inspiration to get you going.
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Prawn pad Thai, p.65 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Sweet and sticky ham, p.77
Neven
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REGULARS 10 YOUR SAY
Your comments, photos and questions
12 FOOD BITES
News, products and cookbooks from the wonderful world of food
April
CONTENTS P.37
16 COMPETITIONS
Pan-seared Asian steak rolls
Exciting things for you to win!
Tomatoes WHAT’S IN SEASON? 32 YOU SAY TOMATO...
The arrival of ripened tomatoes marks the very beginning of the summer season
LARDER LUCK 42 BUNNY BAKES Hop to it this Easter with these easy baked goodies
46 EAT IRELAND Recipe Editor Jocelyn Doyle gets kneading and discovers a new kitchen addiction: bread baking
48 15 WAYS WITH HEALTHBOOSTING SPICES New ways to include turmeric, ginger and chilli powder in your everyday diet
WHAT’S FOR DINNER? 52 WEEKLY MENU PLANNER Tearandshare malted brown loaf
P.47 4 Easy Food
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Keep it simple, keep it quick with our tasty midweek meals
62 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming gives us the inside scoop on steak dinners
P.59
No-bake chocolate and peanut butter cookies
APRIL 2017
24/03/2017 11:27
COOKING FOR FUN
KIDS’ KITCHEN
78 CHALLENGE YOURSELF
98 GET INTO THE SWING OF SPRING
This beautiful dessert is sure to impress at any gathering
April is the perfect time to start growing your own produce
86 PICK A SIDE
Whether your preference is sweet or spicy, you’ll love these easy baked chicken wings
88 AN EASTER CLASSIC
100 BABY BITES
Let your little ones explore nutritious and delicious new foods
FROM OUR KITCHEN TO YOURS
122 All the knowledge you need to become an expert in the kitchen
126 KITCHEN KNOW-HOW
Stocking a new kitchen on a budget? These are the most important pots and pans you’ll need
P.115 One-pan
105 EASY JUNIORS
These sweetly spiced hot cross buns are worth making from scratch!
These cute chocolate nests are perfect for
weekend breakfast
any Easter party
90 SOUTHERN COMFORT
The American South has a created rich
MAKE IT HEALTHY!
food history that’s worth a taste
114 OH MY GOODNESS
Classic pecan pie
P.95
Blogger Aoife Howard shares her recipe for a healthy four-ingredient dessert
116 GLUTEN MORGEN!
Wake up to a tasty, gluten-free breakfast with these quick recipes
FROM THE Cover
P.108
SPECIAL! PROTEIN-PACKED MEALS FOR EVERYDAY HEALTHY EATING
PUT A SPRING IN YOUR STEP
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or INUTE MEALS ST d SEASONAL S UFFED in PRI NG CH n RE ICK CI P E
P.72
Forget the traditional lamb and try one of these mouthwatering alternatives instead
S spaghetti with
pea pesto, p.30
99
P.20
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These indulgent recipes will make sure you get your choccy fix!
EASTER EATS
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ED REC
Smoked salmon
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30-M
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APRIL 2017
These quick-fix dinners will help you make the most of those precious midweek evenings
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FOOD IN A FLASH
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Stuff chicken fillets with a variety of fillings to make new, tasty family dinners
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GET STUFFED!
-A
CHOCOHOLICS UNITE!
S CEKN!T OIDLEAATE O L C B G
C CHO
• FRESH IDEAS FOR TOMATOES • SEASONAL SPRING RECIPES • WEEKNIGHT DINNERS • 30-MINUTE MEALS • CHOCOLATE DESSERTS • COOKING FOR BABY • EASTER ROASTS •
Celebrate the best of the season with these light, fresh recipes
P.80
EASY FOOD ISSUE 120
P.36
PACK A PROTEIN PUNCH
These easy meals will ensure you’re getting enough protein
SPECIAL GUEST EDITOR
Neven Maguire takes family favourites and on classic shares tips for making mealtim es special
Neven Maguire takes us into his home kitchen, sharing tips and recipes for making the most of family mealtimes
P.111
Turkey lettuce wraps Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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AT HOME with Neven
Ireland’s star chef Neven Maguire takes us into his home kitchen and shares tips and recipes for making the most of family mealtimes
d Recipes an even N m images fro plete m o C 's e ir Magu ook b k o o Family C Gill by d e h lis b Pu ks o Bo 6.99 €29.99/£2
20 Easy Food
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guest editor Neven Maguire
N
even first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House, in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. He opened the Neven Maguire Cookery School to share his love and knowledge of food. He lives this ethos both in his restaurant kitchen and when cooking at home for his wife, Amelda, and their twins Lucia and Connor, and it is at the core of all his cookery shows, books and demonstrations. His latest book, Neven Maguire’s Complete Family Cookbook, is a testament to his commitment to providing wholesome, delicious homecooked meals for the family. The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake. Neven’s insights from his sell-out Parent and Child Cookery Course at his cookery school, combined with his own experiences of family cooking, result in 300 failsafe, tried and tested recipes that will show you just how easy and satisfying home cooking can be. As a celebrated chef and champion of quality Irish food, and a father to two young children, we’d love to know what the average mealtime is like in your household? It is a bit like when I was growing up. There is a lot of chat and a good few laughs. Amelda and I both think it is important for the family to get together for half an hour every day. Mondays and Tuesdays tend to be the days I have the most time, if I am not travelling or in the Cookery School. A favourite meal in our house is a chicken and vegetable broth with lots of vegetables from the garden and some white beans. With a busy schedule, how do you manage to make mealtimes a priority? For us, it just is a priority so we organise around it — we wouldn’t miss a family meal together. Occasionally I can be there for Sunday lunch, and that is a real treat. I cook in batches and freeze a lot, so that we're ready for meals together. But beyond that it just comes down to a bit of thinking ahead, organising and preparation. It is worth it — you will never get those years back.
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What are the benefits of cooking fresh meals for your family, as opposed to takeaways or using convenience meals? It is healthier, and your family learns where food comes from and how to respect it. Not only does it allow you to know what it is you're eating, but it teaches the value of local and seasonal cooking. There is nothing wrong with the occasional takeaway, but occasional is the way we see it. My kids don’t even ask for takeaways now — they are getting a bit interested in seeing how food is cooked and I am delighted to see that. How can busy home cooks plan ahead when it comes to weeknight meals? The answer is in the question: the only way is to plan ahead. Write things down, have plenty of containers and labels — work on being as organised as possible. Try to set aside some time at the weekend, or maybe one night a week to prep for the week, and it is amazing how much you will get done. Any tips for organising your home kitchen to runs as efficiently as possible? Try not to over-buy; I think it makes sense to shop as often as you can and buy as little as you can. And do a clear out now and again. We all have things cluttering up the kitchen that we didn’t use and will never use. What tips would you have for making the most of your shopping trip? It is hard to beat making a list. A small whiteboard in the kitchen is handy for noting any ingredients you run out of, and also for remembering any recipes to make. Variety is the key to keeping family meals interesting! How can home cooks incorporate more fresh ingredients into their cooking,
especially at this time of year as more produce comes into season? Shop local and shop often! Your latest cookbook, Neven Maguire’s Complete Family Cookbook, is a brilliant encyclopedia of all the best-loved recipes that every home cook should know. Where do you recommend novice cooks to start? Pick out a good soup, a nice curry, something mince based, and maybe a fish pie. Just browse through the book. You will find something you like and you will quickly figure out it you can do it. And then try! It doesn’t have to be perfect — it will always get better the next time you make it, and people will appreciate that it is genuine home cooking.
Hungry for more?
Check out www.nevenmaguire.com. MacNean House and Restaurant The Neven Maguire Cookery School Blacklion, Co. Cavan +353 71 9853022 info@macneanrestaurant.com
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guest editor Neven Maguire
Neven’s fish pie Serves 6-8 “For best results, choose fish fillets from the centre cut, as they will cook more evenly. Don’t be afraid to experiment with the combination of fish, but don’t be tempted to use more than half the quantity of smoked fish or its flavour will overpower the dish. 175g haddock fillet, skin on and pin bones removed 175g natural smoked cod fillet, skin on and pin bones removed 175g salmon fillet, skin on and pin bones removed 1 large bay leaf 450ml milk 750g potatoes 25g butter, plus extra for greasing 75g mature Cheddar cheese, grated 1 small leek, thinly sliced 1 small onion, thinly sliced 25g plain flour 5 tbsp dry white wine 2 tbsp crème fraîche 2 tsp fresh flat-leaf parsley, chopped 100g baby spinach leaves 100g cooked and peeled prawns 1 heaped tbsp panko (toasted natural breadcrumbs) Sea salt and freshly ground white pepper To serve: Buttered peas 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Butter a two-litre ovenproof dish that’s at least 5cm deep. 2 Remove any stray pin bones from the haddock, cod and salmon and season generously, then place in a shallow pan with the bay leaf and milk. Bring to the boil, then reduce to a simmer and poach for 6-8 minutes, until the fish flakes easily when tested with a knife. Remove the fish from the pan and take off the skin, then flake the flesh into large chunks, checking for any bones that might have been overlooked. Strain the leftover milk into a jug until you have 300ml for the sauce. Discard the bay leaf. 3 Peel the potatoes, then cut into even-sized pieces and place in a large pan of salted water. Bring to the boil and cook for about 2 minutes, until tender. Drain and return to the pan to dry out a little. Mash well and beat in half of the butter and all of the grated Cheddar cheese. Season well. 4 Melt the remaining butter in a small pan and
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gently cook the leek and onion for about 5 minutes. Stir in the flour and cook for one minute, stirring constantly. Pour in the white wine and reduce by half. Gradually pour in the reserved 300ml of poaching milk and simmer for 6–8 minutes, until you have a smooth, thick sauce, stirring occasionally. Remove from the heat and stir in the crème fraîche and parsley. Fold the spinach into the hot sauce and allow the residual heat to wilt down the leaves. Once the spinach has wilted, gently fold in the poached fish and the prawns. 5 Spoon the fish and spinach mixture into the buttered baking dish. Cover with a layer of the cheesy mash, spreading with a palette knife. Rough up the top with a fork, then sprinkle over the breadcrumbs. Place on a baking sheet and cook in the oven for 25-30 minutes, until the top is bubbling and golden brown. 6 To serve, divide the fish pie among warmed plates and add some buttered peas to each one. Per Serving 277kcals, 7.4g fat (3.5g saturated), 26.8g carbs, 5.1g sugars, 24.1g protein, 3.3g fibre, 0.227g sodium
Ham and egg salad with spring vegetables Serves 4 “This salad is perfect for a light dinner and the ingredients that you can use are very flexible. Choose the nicest new season vegetables you can find — all the better if you’ve grown them yourself! Add some leftover ham hock or baked ham and a couple hard-boiled eggs, and you’ve a feast on the table in less than 15 minutes.” 2 eggs 500g baby potatoes, halved 200g green beans 200g freshly podded peas 1 Little Gem lettuce, trimmed and separated into leaves 25g frisée lettuce (optional) 175g cooked lean ham, shredded For the dressing: Juice of ½ a lemon
2 tbsp rapeseed oil 1 tbsp wholegrain mustard 1 tbsp honey Sea salt and freshly ground black pepper To serve: Soda bread, sliced 1 Bring the water to the boil in a small saucepan, then add the eggs and cook for six minutes to soft-boil them. Drain and rinse under cold running water to cool, then peel off the skins. Cut each egg in half. 2 Steam the potatoes for 8-10 minutes, until tender. Tip in the beans for the last three minutes and the peas for the final minute. Cool the vegetables quickly under cold running water, then drain really well. 3 To make the dressing, place the lemon juice, oil, mustard and honey in a screw-topped jar. Season to taste and shake until you have formed an emulsion. 4 Arrange the lettuce leaves with the frisée in a salad bowl and place the baby potatoes on top. Add the rest of the vegetables and the ham and drizzle over the dressing. Fold through to gently combine and top with the hard-boiled eggs. Serve with soda bread, if liked. Per Serving 300kcals, 11.4g fat (1.7g saturated), 32.7g carbs, 9.1g sugars, 18.6g protein, 7.6g fibre, 0.625g sodium
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For the green couscous: 350g couscous 6 tbsp extra-virgin olive oil Juice of 2 lemons 600ml chicken stock 1 bunch of fresh flat-leaf parsley 1 bunch of fresh coriander A handful of fresh mint leaves 50g shelled unsalted pistachio nuts, toasted and roughly chopped, plus extra to garnish Sea salt and freshly ground black pepper
Moroccan lamb tagine with green couscous Serves 6-8 “Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat sweetened with Medjool dates. The flavour only improves with time — just leave it to cool completely, then place in the fridge for up to two days.” 2 tbsp hot paprika 1 tbsp ground coriander 1 tbsp ground turmeric
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2 tsp ground cinnamon 2 tsp ground cumin 2 tsp coarsely ground black pepper 1.5kg lamb shoulder, well trimmed and cut into 4cm chunks 3 onions, roughly chopped 4 garlic cloves, chopped 2.5cm piece of root ginger, peeled and chopped 4 tbsp olive oil 450ml tomato juice 450ml chicken stock 2 tbsp clear honey 225g Medjool dates, cut in half and stones removed
1 Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl, then tip half into a small bowl and set aside. Add the lamb to the large bowl and coat it in the spices. 2 Cover with cling film and chill overnight, or for up to two days is perfect. 3 Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the onions, garlic and ginger in a food processor and pulse until finely minced. 4 Heat a large heavy-based casserole. Add half of the oil and brown off the marinated lamb in batches. Add the remaining oil to the pan, then add the onion mixture and cook for a few minutes, until softened. Stir in the reserved spice mixture and cook for another minute or so, until well combined. 5 Pour the tomato juice and stock into the pan, then add the browned lamb and the honey, stirring to combine. Bring to the boil, cover and transfer to the oven. Cook for two hours, stirring in the dates halfway through, until the lamb is completely tender and the sauce has thickened and reduced. Season to taste. 6 To make the couscous, place it in a large bowl and add one tablespoon of the oil and all the lemon juice. Mix well, ensuring that all the grains are completely coated. Heat the stock in a small pan and season generously. Pour the hot stock over the couscous, then cover the bowl tightly with cling film and allow it to sit in a warm place for 6-8 minutes or until all of the liquid has been absorbed, stirring occasionally. 7 Strip the herbs from their stems and place in a food processor with the remaining five tablespoons of the oil, then blitz to a paste. Stir the herb paste and pistachio nuts into the couscous and arrange on warmed plates with the lamb tagine. Scatter over the pistachio nuts to serve. Per Serving 849kcals, 35.6g fat (8.1g saturated), 72.5g carbs, 27.4g sugars, 62.4g protein, 8g fibre, 0.748g sodium
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24/03/2017 15:37
guest editor Neven Maguire
Vera’s seafood chowder Serves 4-6 “Loaded with different types of seafood, this delicious chowder stands or falls on the freshness of the ingredients. It’s my mum’s recipe that we have been making on and off in the restaurant for years and now sometimes teach in the cookery school. I have never tried to improve it, as I think it’s absolutely perfect as it is. I still love a bowl with some brown bread spread thickly with butter.” 1 tbsp rapeseed oil 1 tbsp softened butter 1 small onion, cut into a 1cm dice ½ small leek, cut into a 1cm dice 1 carrot, cut into a 1cm dice 2 celery sticks, cut into 1cm dice 2 large potatoes, cut into 1cm dice 1 tbsp plain flour 150ml dry white wine 300ml fish stock 100g skinned salmon fillet, cut into cubes 100g natural smoked haddock or cod fillet, skinned and cut into cubes 100g cooked mussel meat 100g prawns, cooked and peeled 150ml cream 1 tsp fresh flat-leaf parsley, chopped, plus extra to garnish 1 tsp fresh dill, chopped Sea salt and freshly ground black pepper To serve: Brown wheaten bread and butter 1 Heat the oil in a large pan and add the butter. Once it stops sizzling, tip in the onion, leek, carrot, celery and potatoes and sauté over a medium heat for five minutes, until softened but not coloured. Add the flour and cook on a low heat for two minutes, stirring continuously. Season to taste. 2 Pour the wine into the pan and allow it to bubble down, stirring continuously, then add the stock, reduce the heat and simmer for five minutes. 3 Stir in the salmon and smoked haddock or cod and simmer for five minutes, then add the mussel meat, prawns and cream and simmer for another 2-3 minutes, until warmed through. Stir in the herbs and season to taste. 4 To serve, ladle the soup into warmed bowls and garnish with some extra parsley. Serve with a separate basket of the brown wheaten bread and a pot of butter. Per Serving 259kcals, 7.7g fat (2.6g saturated), 26.3g carbs, 3.7g sugars, 17.2g protein, 4g fibre, 0.42g sodium
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guest editor Neven Maguire
Bacon chops with cider sauce and sautéed Savoy cabbage Serves 4 “For a satisfying winter supper, tuck into these delicious bacon chops — you’ll find them now in all supermarkets and they’re excellent value for money. There are also now numerous excellent Irish artisan ciders available all around the country, which are redefining how we think about cider. Look for ones that only use Irish-grown apples and without the routine addition of either sugar or water, such as Con’s Irish Cider from his wonderful apple farm in Tipperary.” 4 x 175g bacon chops 25g demerara sugar 1 tbsp prepared English mustard 300ml dry Irish cider 1 tbsp butter, at room temperature 25g plain flour 1 tsp fresh thyme, chopped For the cabbage: 40g butter 3 tbsp water 1 small Savoy cabbage, trimmed, halved, tough stalks removed and shredded into 1cm slices Sea salt and freshly ground black pepper To serve: Cooked jacket potatoes (optional) 1 Put the bacon chops side by side in a suitable ovenproof dish. Mix the sugar and mustard with twp tablespoons of the cider to make a smooth paste, then spread over the chops. Leave to marinate for 20 minutes, or up to two days covered with cling film in the fridge is fine. 2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and bake the marinated chops in the oven for 15 minutes. 3 Meanwhile, melt the butter in a small pan, then stir in the flour and cook for one minute. Gradually whisk in the remaining cider and cook, stirring continuously, until the sauce is thickened and smooth. Simmer for a couple of minutes, then season with salt and pepper and stir in the thyme. Pour the cider sauce over the bacon chops and cook for another 15 minutes, until cooked through and tender. 4 About five minutes before the bacon chops are ready, prepare the cabbage. Place the butter and water in a large heavy-based pan with a lid set over a high heat. Once the butter has melted and everything is boiling, add the shredded cabbage
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all at once with a pinch of salt. Cover and give the pan a good shake, then cook over a high heat for 1½ minutes. Shake the pan again and cook for another 1½ minutes, then remove from the heat and season with some black pepper. 5 Arrange the bacon chops on warmed plates and spoon over the rest of the cider sauce. Add the sautéed Savoy cabbage and a jacket potato, if liked. Per Serving 917kcals, 64.6g fat (24.4g saturated), 33.5g carbs, 20.4g sugars, 50.1g protein, 5.3g fibre, 3.042g sodium
Spaghetti Bolognese Serves 4-6 “This is my mainstay ragù mince recipe, which I regularly make in large quantities so that I can freeze it in small batches to use when the need arises. Feel free to bulk it out with as much vegetables as you like and even add in extra ones such as mushrooms or courgettes. I also often add a tin of butter beans so that it’s a meal all on its own.” 2 tbsp olive oil 150g rindless smoked streaky bacon, diced 1 small onion, finely diced 1 carrot, finely diced 1 celery stick, finely diced 2 garlic cloves, crushed 1 bay leaf ½ tsp fresh thyme leaves ½ tsp dried oregano 450g lean minced beef (coarsely ground, if possible) 1 tbsp tomato purée 150ml red wine 1 x 400g tin of chopped tomatoes 600ml chicken or beef stock 1 tsp anchovy essence or 2 tinned anchovy fillets, finely minced to a paste (optional) 350g spaghetti Sea salt and freshly ground black pepper To serve: Freshly grated Parmesan 1 Heat a large, heavy-based pan. Add the olive oil and tip in the bacon. Cook for a couple of
minutes, until the bacon is crispy and has released some of its fat, then add the onion, carrot, celery, garlic, bay leaf, thyme and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour, stirring occasionally. 2 Add the minced beef to the pan. Mix to combine, then sauté until well browned, breaking up any lumps with a wooden spoon. Add the tomato purée and cook, stirring, for a minute or two. 3 Deglaze with a little red wine, scraping up any sediment. Pour in the remaining wine along with the tomatoes and stock, then add the anchovy essence or anchovies, if using, and season to taste. Bring to the boil, then reduce the heat and simmer, stirring from time to time, for about two hours or up to four hours, until the beef is completely tender. 4 When ready to serve, bring a large pan of water to a rolling boil. Add a good pinch of salt and swirl in the spaghetti. Stir once, then cook for 8–10 minutes or according to the packet instructions, until the pasta is al dente (tender but still firm to the bite). Drain and return to the pan with the Bolognese sauce. Toss until well combined. 5 Divide the spaghetti Bolognese among warmed wide-rimmed bowls and sprinkle over the Parmesan to serve. Per Serving 490kcals, 20.6g fat (5.9g saturated), 39.7g carbs, 4.4g sugars, 33.2g protein, 1.6g fibre, 0.982g sodium
Easy Food 27
23/03/2017 14:59
28 Easy Food
EF120_20-29_Guest Editor.indd 28
APRIL 2017
23/03/2017 15:00
guest editor Neven Maguire
Spanish-style roast chicken with potato wedges Serves 4–6 “This is a fantastic dish, as everything gets cooked together, although I do like to serve it with a crisp green vegetable such as sprouting broccoli. The aroma that fills the kitchen is unreal and your guests will be salivating from the minute they enter the house!” 1 garlic bulb 4 tbsp extra-virgin olive oil 1 tsp chopped fresh thyme 1 tsp smoked paprika 1 tsp hot paprika 1 lemon, halved 1.75kg whole chicken (preferably free-range) 2 fresh rosemary sprigs 675g waxy potatoes, scrubbed and cut into wedges 1 x 440ml can of Guinness or stout About 25g butter, softened Sea salt and freshly ground black pepper To serve: Steamed sprouting broccoli 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Break the garlic bulb up into cloves and peel off the skin, then finely chop two of them. 2 Put them into a small bowl with the olive oil, thyme and both paprikas. Season with salt and pepper and mix until well combined to a thickish paste, adding a squeeze of lemon to loosen it a bit. Rub half of the paste all over the chicken, inside and out, then cut the lemon into pieces and put into the cavity of the chicken with the rosemary and a few of the garlic cloves. 3 Put the potato wedges into a large roasting tin with the rest of the garlic cloves and drizzle over the rest of the paprika mixture, rubbing the wedges with your hands until they are evenly coated. Arrange in a single layer and sit the prepared chicken in the middle. 4 Pour around the Guinness or stout and smear the chicken with the butter. Cook in the oven for 1½ hours, until the chicken is cooked through and the potato wedges are completely tender. 5 Leave the chicken to rest for 20 minutes, then chop into portions and arrange on warmed plates with some of the potato wedges, spooning over the juices from the roasting tin instead of gravy. Add some sprouting broccoli and serve at once. Per Serving 711kcals, 31.5g fat (8.6g saturated), 24.2g carbs, 1.8g sugars, 74.9g protein, 3.6g fibre, 0.275g sodium
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EF120_20-29_Guest Editor.indd 29
Rhubarb and ginger crumble cake Serves 6-8 “This versatile cake is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or custard. If you don’t fancy the rhubarb, try using apples or blackberries, depending on the time of year.” For the crumble: 125g plain flour 75g butter, softened 4 tbsp caster sugar Pinch of ground cinnamon For the rhubarb: 750g rhubarb, cut into 1cm pieces 1 tbsp caster sugar 1 tsp ground ginger For the sponge: 175g butter, at room temperature, plus extra for greasing 175g caster sugar 3 eggs, beaten 175g plain flour 2 tsp baking powder 1 tbsp milk To serve: Whipped cream
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Butter a 23cm loose-bottomed cake tin and line the base with non-stick baking paper. 2 To make the crumble, place the flour, butter, sugar and cinnamon in a food processor and pulse until crumbly. 3 Place the rhubarb in a bowl and tip in the sugar and ginger. Toss until evenly coated. 4 To make the sponge, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, along with one tablespoon of the flour when you have added about half of the beaten eggs — this will stop it from curdling. 5 Sift over the rest of the flour and the baking powder and fold in gently but thoroughly. Finally, fold in the milk. 6 Spread the sponge batter over the base of the prepared cake tin and pile the sugared rhubarb on top, then sprinkle over the crumble topping. Bake for about one hour, until the sides of the cake have shrunk away slightly from the tin, the rhubarb is soft and the crumble is golden brown. To test if the cake is done, insert a fine metal skewer into the middle — if it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin for 15 minutes, set on a wire rack. 7 To serve, cut the rhubarb and ginger crumble cake into slices and arrange on plates with a dollop of whipped cream. Per Serving 517kcals, 27.6g fat (16.7g saturated), 63.3g carbs, 30.8g sugars, 7.1g protein, 2.8g fibre, 0.21g sodium
Easy Food 29
23/03/2017 15:00
g n i r p s a t R S U T u E O P P NY I e st of th e b e e th t a r leb e C
36 Easy Food
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season with th ese ligh t, fr es hr ec ipe s
APRIL 2017
23/03/2017 17:16
what’s in season? spring flavours
Pan-seared Asian steak rolls Serves 4 For the steak: 500g flank steak 1 tbsp soy sauce 1 tsp vegetable oil Black pepper For the sauce: 1 tbsp oyster sauce 1 tbsp Chinese rice wine or dry sherry 2 garlic cloves, thinly sliced 60ml chicken stock For the filling: 2 tbsp vegetable oil 1 garlic clove, crushed 1 x 2cm piece of ginger, grated 1 carrot, cut into matchsticks 1 red pepper, deseeded and cut into matchsticks 1 tbsp soy sauce 1 tsp sesame oil Knob of butter Sesame seeds To serve: Salad, rice or noodles 7 Place a large pan over a medium-high
Small handful of fresh basil, chopped, plus extra to serve 2 courgettes, halved lengthwise and thinly sliced
1 Place the steak in the freezer for 30
heat. Add the remaining vegetable oil and
minutes, then slice thinly against the grain
butter, swirling to coat.
into eight equal pieces. Place the steak
8 When the pan is hot, add the beef rolls,
pieces between two sheets of cling film
seam side down and brown on all sides —
and use a rolling pin or meat tenderiser to
you may need to work in two batches to
1 In a bowl, combine the Ricotta, Parmesan
pound until very thin.
avoid crowding the pan.
and one tablespoon of the oil. Season
2 In a bowl, combine the soy sauce,
9 When the beef rolls have been browned,
generously with salt and black pepper.
vegetable oil and a generous amount of
place them all in the pan and add the sauce.
2 Bring a pot of salted water to a boil and
black pepper. Add the steak and allow to
Cover and simmer for 1-2 minutes over a
cook the lasagne sheets according to the
marinate for at least 15 minutes or up to
medium heat until the steak is just cooked.
package instructions. Drain and set aside.
two hours.
10 Remove the toothpicks and sprinkle with
3 Heat two tablespoons of the oil in a
3 In a separate bowl, combine all of the
sesame seeds. Serve the steak rolls with
large pan over a medium-high heat. Add
ingredients for the sauce.
salad, rice or noodles.
the tomatoes and garlic and cook for 3-4 minutes. Season with salt and pepper and
4 Heat a wok or a large pan over a high heat. When hot, add half of the vegetable oil, swirling to coat. Add the garlic and
Per Serving 388kcals, 22.4g fat (7.9g saturated), 9.1g carbs, 3.5g sugars, 36.4g protein, 1.4g fibre, 0.663g sodium
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ginger and fry for 30 seconds. 5 Add the carrot and red pepper and stir-fry for one minute. Add the soy sauce and
No-bake “lasagne” stacks
sesame oil and stir. Transfer to a bowl and
Serves 4
steak with the shortest sides facing you. Equally divide the vegetable mixture among the steak slices, laying them neatly across the end of the steak closest to you. Roll each piece of beef up and over the filling. Secure each one with a toothpick.
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EF120_36-40_Spring Eating.indd 37
4 Add the remaining oil to the pan and cook the courgettes for 4-5 minutes. Season and transfer to a second bowl. 5 To assemble, place a spoonful of tomatoes on each plate. Top with one piece of pasta, then a dollop of Ricotta, some
set aside. 6 To make the beef rolls, lay out the sliced
transfer to a bowl. Stir in the basil.
250g Ricotta 60g Parmesan, grated 4 tbsp extra-virgin olive oil Salt and black pepper 8 lasagne sheets, halved crosswise 400g cherry tomatoes, halved 1 garlic clove, crushed
courgette and more tomatoes. Repeat these layers again, then top with the remaining sheets of pasta and garnish with fresh basil. Per Serving 601kcals, 24.1g fat (7.7g saturated), 75.4g carbs, 6.5g sugars, 25.2g protein, 6.4g fibre, 0.271g sodium
Easy Food 37
23/03/2017 17:17
Easter cupcakes with nests Makes 12 225g butter, at room temperature 225g Shamrock Golden Caster Sugar 2 eggs, at room temperature 4-5 tbsp milk A few drops of Goodall's Vanilla Essence 300g Odlums Self Raising Flour 1 tsp Odlums Baking Powder For the buttercream icing: 125g butter, at room temperature 225g icing sugar, sieved A few drops of Goodall's Vanilla Essence A few drops of Goodall's Colouring (optional)
For the chocolate nests: 125g milk chocolate, melted Shredded Wheat, crushed Mini eggs 1 Preheat the oven to 180ËšC/160ËšC fan/gas mark 4 and line a 12-cup cupcake tin with paper cases. 2 Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour. 3 Sieve in the flour and baking powder, mixing gently to combine. 4 Divide the mixture among the cups and bake for 15-20 minutes until firm to the touch. Leave to cool on a wire rack.
5 Beat the butter, icing sugar and vanilla essence for the buttercream until smooth and creamy. If desired, divide the icing into separate bowls for each colour you want to use; gradually add the colouring and mix well until the required colour is achieved. 6 Pipe or swirl the icing onto each cupcake. 7 To make the chocolate nests, mix together the melted chocolate and crushed Shredded Wheat in a bowl. Shape the mixture into 12 nests, leaving a hollow in the centre. Place on a baking tray lined with parchment paper to set. When cold, place some mini eggs into the centre of each. 8 Top the cupcakes with the chocolate nests. Per Serving 540kcals, 28g fat (17.5g saturated), 69.2g carbs, 42.9g sugars, 5.8g protein, 2.1g fibre, 0.19g sodium
Bunny Bakes Hop to it this Easter with these easy baked goodies
42 Easy Food
EF120_42-43_Odlums.indd 42
APRIL 2017
24/03/2017 10:01
luck baking larderlarder luck Easter baking
Top Tip:ooth
sm To get a e icing, th n o finish knife/ e heat th f a mug o spoon in re fo e b r te hot wa g. spreadin
Lemon drizzle traybake Serves 12 225g butter, at room temperature 225g Shamrock Golden Caster Sugar 3 eggs 250g Odlums Self Raising Flour 1 heaped tsp Odlums Baking Powder 150ml milk Zest of 1 lemon, plus extra to decorate For the zingy lemon icing: 225g icing sugar 4-6 tsp lemon juice
is shrinking away from the sides of the tin. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely. 7 Sieve the icing sugar for the icing into a bowl, then whisk in the lemon juice to make a thick paste. Spread evenly on top of the cooled cake and smooth with a knife or the back of a spoon. Decorate with lemon zest and slice into squares to serve. Per Serving 377kcals, 16.8g fat (10.2g saturated), 54.3g carbs, 37.9g sugars, 4.1g protein, 0.6g fibre, 0.13g sodium
Spelt and honey bread
Easy Food RECOMMENDS Odlums has been milling the finest quality flour in Ireland since 1845. A recent addition to the speciality flours range is Odlums Wholemeal Spelt Flour. Spelt is a cousin to wheat and is a wonderfully nutritious grain with a deep, nutlike flavour. High in fibre, wholemeal spelt flour is ideal for use in breads, cookies, pancakes, scones and much more. For more information and lots of delicious recipe ideas, visit www.Odlums.ie.
Makes 1 round loaf 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 28cm x 18cm baking tin with parchment paper. 2 Cream the butter and sugar together until smooth. Add the eggs and beat briefly. 3 Sieve in the flour and baking powder, then stir gently until combined. 4 Beat in the milk for a minute until the mixture becomes a thick batter. Stir in the lemon zest. 5 Pour into the prepared tin and smooth the top, making a very slight dip in the centre to ensure a flat top as it bakes. 6 Bake for 35-45 minutes until the cake is golden brown, springs back when pressed and
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EF120_42-43_Odlums.indd 43
400g Odlums Spelt Wholemeal Flour, plus more for dusting 1 tsp Odlums Bread Soda 1 tsp salt 2 tbsp honey 250ml buttermilk 2½ tbsp vegetable or sunflower oil 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5 and dust a baking tray with flour. 2 Place the flour in a large mixing bowl, sieve in the bread soda and salt and stir to combine. 3 Whisk the honey, buttermilk and oil in a
separate bowl, then gradually stir into the dry ingredients until a smooth dough forms. 4 Dust a work surface with flour and gently knead the bread for a minute to form it into a round loaf. 5 Place it on the prepared tray and use a sharp knife to cut a square across the top of the loaf. Bake for 45-50 minutes until golden brown. Transfer to a wire rack to cool. Per Serving 157kcals, 3.6g fat (0.8g saturated), 28.1g carbs, 4g sugars, 5.3g protein, 4.1g fibre, 0.32g sodium
Easy Food 43
24/03/2017 10:02
Food in A FLASH
These quick-fix dinners will help you make the most of those precious midweek evenings
64 Easy Food
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APRIL 2017
24/03/2017 10:13
what’s for dinner? 30-minute meals
Prawn pad Thai Serves 4 300g wide rice noodles 4 tbsp tamarind paste 4 tbsp fish sauce 4 tbsp brown sugar 2 tbsp vegetable or peanut oil 3 garlic cloves, crushed 2 shallots, finely chopped 1-2 tsp dried chilli flakes 2 large eggs, beaten 500g cooked and peeled prawns 2 handfuls of bean sprouts 5 spring onions, finely chopped 50g unsalted roasted peanuts, roughly chopped, plus extra to serve
This recipe requires 10 minutes of prep the night before cooking.
To serve: Handful of fresh coriander, roughly chopped 2 limes, cut into wedges 1 Place the rice noodles in a large bowl and pour over enough warm water to cover. Leave to soak for 15-20 minutes or until soft, then drain well. 2 In a small bowl, mix the tamarind paste with a splash of hot water. Stir in the fish sauce and brown sugar. 3 Heat the oil in a wok or large pan over a medium-high heat. When hot, cook the garlic and shallots for 30 seconds. Add the chilli flakes and drained noodles to the wok and cook for 2-3 minutes, then push to one side. 4 Add the eggs to the pan and allow to set, then scramble and stir through the noodles. 5 Add the tamarind mixture and stir to combine well. Add the prawns, bean sprouts, spring onions and half of the peanuts. Toss well and cook for 3-4 minutes longer. 6 Divide among four serving bowls. Sprinkle with the fresh coriander and the remaining peanuts and serve with some lime wedges for squeezing over. Per Serving 638kcals, 17.8g fat (3.7g saturated), 79.2g carbs, 11.4g sugars, 40.5g protein, 4.3g fibre, 1.39g sodium
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Sweet and spicy pork chops
For the pork chops: 30g butter 4 centre-cut pork loin chops For the glaze: 250g apricot jam 4 tbsp BBQ sauce 2cm piece of fresh ginger, peeled and grated ½ tsp garlic powder A few dashes of hot sauce Juice from ½ a lime
Serves 4
To serve: Rice
For the rub: 1 tbsp chilli powder 1 tbsp garlic powder ½ tbsp brown sugar ¼ tsp salt ½ tsp black pepper
1 The night before cooking or early in the day, combine all of the ingredients for the dry rub in a small bowl. Rub on all sides of the pork chops. Place the chops in a bowl, cover with cling film and refrigerate overnight. 2 Preheat the oven to 180˚C/160˚C fan/gas
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EF120_64-66_30-minute meals.indd 65
mark 4. Line a baking tray with tin foil. 3 To cook the pork chops, heat a large ovenproof pan over a medium-high heat until very hot. Melt the butter in the pan, then add the pork chops and cook for four minutes per side until well browned. 4 Heat the apricot jam in a microwave safe bowl on high, stirring every 30 seconds or so until melted. Stir in the remaining glaze ingredients. Transfer half of the glaze to a separated dish and set aside for serving. 5 Baste the pork chops all over with the remaining glaze. Transfer the pan to the oven for 6-8 minutes until completely cooked throughout. Remove the chops to a plate, tent loosely with tin foil and set aside to rest for 8-10 minutes. Serve with the reserved glaze and some rice. Per Serving 520kcals, 26.9g fat (11.4g saturated), 52.5g carbs, 33.1g sugars, 19.6g protein, 4.3g fibre, 0.601g sodium
x Easy Food 65
24/03/2017 10:14
MAKE IT YOURS: To add more veggies, cook 1 deseeded, chopped red pepper with the onion and jalapeños, and serve the quesadillas with a mixed salad on the side.
Huevos rancheros quesadillas Serves 4 ½ x 400g tin of refried beans 100g salsa 4 flour tortillas Vegetable oil, for frying ½ a large onion, chopped 2 jalapeños, deseeded and finely chopped 4 eggs 120g Cheddar or Mozzarella, grated 1 Mix together the beans and salsa, then spread the mixture on each of the tortillas, leaving a small border. 2 Heat one teaspoon of oil in a large nonstick pan over a medium heat. Cook the onion and jalapeños for 3-4 minutes until softened. Transfer to a bowl and set aside. 3 Heat a splash of oil in the same pan over a medium-low heat. Add two eggs, cover, and cook for 1½-2 minutes or until the whites just begin to set. 4 Carefully flip the eggs and cook to your desired degree of doneness. Season with salt and pepper and set aside. Repeat with the remaining eggs, adding extra oil if needed. 5 Wipe out the pan with some kitchen paper and place one tortilla in the pan, bean-side up. 6 Sprinkle half of the tortilla with one quarter of the onion mixture, then slide one cooked egg on top. Top with one quarter of the cheese, then fold the tortilla over the filling. Cook for 2-3 minutes per side or until golden brown all over. 7 Repeat with the remaining three tortillas, then serve immediately. Per Serving 297kcals, 15.2g fat (4.7g saturated), 21.7g carbs, 1.9g sugars, 19.1g protein, 4.8g fibre, 0.452g sodium
66 Easy Food
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APRIL 2017
24/03/2017 10:14
! d e f f u t s t e G
sweet things gluten-free
asty ariety of t v a h it w s fill et ners e chicken iendly din il fr t a y s il r e m v fa ff Stu e of wide rang a r fo s g in fill
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EF120_67-70_Stuffed Chicken Fillets.indd 67
Easy Food 67
24/03/2017 10:15
Easter
EATS
Forget the traditional lamb this Easter Sunday and mix things up with these mouthwatering alternatives
72 Easy Food
EF120_72-76_Alternative Easter Roasts.indd 72
APRIL 2017
24/03/2017 10:19
cooking for fun Easter
MAKE IT YOURS: HOW TO MAKE GIBLET GRAVY 1 Melt a knob of butter in a large saucepan over a medium-high heat. When hot, add the neck and giblets and brown on all sides. 2 Add 1-2 chopped onions, celery stalks and carrots and cook for 4-5 minutes until soft. Add 2 crushed garlic cloves and cook for 30 seconds. Add 1 bay leaf, 1 tsp dried thyme and 1.2l water. 3 Bring to a simmer, then reduce the heat, partially cover and simmer gently for 2-2½ hours, while the goose is cooking. Once the bird is almost cooked, strain the stock through a fine mesh sieve into a bowl. 4 Remove the giblets from the sieve. Finely chop the giblet meat and any meat from the neck. 5 Once the goose is resting, pour off the excess fat (all but a tablespoon or two) from the roasting tin. Set the roasting tin on the hob over two burners on a medium heat. 6 Whisk 3 tbsp plain flour into the drippings and stir in the chopped giblets. Cook for 2-3 minutes, whisking constantly. 7 Add the strained stock and mix well to combine. Bring to a boil and stir for 2-3 minutes while the gravy thickens. 8 If you prefer a smooth gravy, purée with a stick blender. Season to taste and serve with the goose.
Roast goose Serves 8 For the goose: 5kg goose, ready for roasting 3 onions, peeled and quartered 3 bay leaves 4 sprigs of thyme 2 tbsp olive oil Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Remove all the fat from inside the bird and set the giblets aside in a bowl. Use a skewer to prick the skin of the goose all over, being careful not to pierce into the meat itself. 2 Season the inside with salt and pepper. Stuff the goose with the onions and herbs. 3 Rub the breasts and legs with the oil and season generously with salt and black pepper. Place the goose, breast-side up, in a large roasting tin and cover tightly with tin foil. Place in the oven for 1 hour 30 minutes. 4 Remove the goose from the oven and remove the foil. Spoon all of the fat out of the tin into a bowl. Lightly baste the goose with
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EF120_72-76_Alternative Easter Roasts.indd 73
For presentation, you can remove the skin from the side of salmon that will be on top and cover with extra lemon, shallots and herbs, as our food stylist did here.
some of the fat. 5 Cover again with the foil and roast again for 1 hour 30 minutes. Once again, spoon all of the fat out into the bowl. Lightly baste the goose with some of the fat, then return to the oven without any foil to brown for a final 30-40 minutes until golden brown. 6 When the goose is cooked, transfer it to a large board or plate and tent loosely with tin foil. Allow to rest for 30 minutes. 7 Carve the goose and serve with your favourite gravy (or see the box for instructions on how to make giblet gravy). Save the reserved fat for future roasts. Per Serving 792kcals, 43.2g fat (14.8g saturated), 4.2g carbs, 1.8g sugars, 91g protein, 1.1g fibre, 0.259g sodium
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So-simple roast salmon Serves 6-8 1 x 2kg salmon, filleted to give two sides, skin on 2 lemons, 1 zested and juiced, 1 sliced A handful of fresh parsley, chopped A handful of fresh dill, chopped
2 shallots, thinly sliced Salt and black pepper Splash of white wine 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place one of the salmon pieces skin-side down on a large sheet of tin foil. Sprinkle with the lemon zest, lemon juice, parsley, dill and shallots. Season with salt and black pepper and lay the lemon slices along the length of the salmon. 3 Place the second piece salmon on top, skinside up. Use kitchen string to tie the salmon together in two or three places. Add a splash of wine, then fold up the foil and seal into a loose parcel. 4 Place the parcel on a baking tray and bake for 50-55 minutes until the salmon is cooked throughout and flakes easily. 5 Slice into portions and serve with the lemon and chive mayonnaise, some roasted baby potatoes and green vegetables. Per Serving 344kcals, 15.5g fat (2.2g saturated), 2.7g carbs, 0g sugars, 49g protein, 0.7g fibre, 0.134g sodium
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74 Easy Food
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APRIL 2017
24/03/2017 10:20
cooking for fun Easter
MAKE IT YOURS: If you aren’t keen on mustard, try adding sliced Brie instead!
Mushroom Wellington Serves 4 3 tbsp olive oil 3 large onions, chopped 300g baby spinach 4 large portobello mushrooms 1 x 320g sheet of puff pastry, thawed Salt and black pepper 1 tbsp Dijon mustard 4 sprigs of thyme, leaves picked 1 egg, beaten with 1 tsp water 1 Heat one tablespoon of oil in a large frying pan over a medium-low heat. Add the onions, season with salt and pepper and cook for 2530 minutes, stirring occasionally, until golden brown. Transfer to a plate and allow to cool. 2 Return the pan to the heat, add the spinach and cook for 3-4 minutes until just wilted. Transfer to the plate with the onions and allow to cool. 3 Return the pan to a medium-high heat. Add the remaining olive oil and place the mushrooms, top side down, into the pan. Cook for five minutes until golden, then turn them over and cook for a further five minutes. Transfer to a plate lined with kitchen paper to catch the liquid they release as they cool. 4 Refrigerate the onions, spinach and mushrooms until chilled. 5 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Cover a large baking tray with parchment paper and place the pastry on top. 6 Spread half of the onions lengthwise down the centre of the pastry, leaving a 2cm border at each end. Top with half of the spinach. 7 Season the mushrooms well with salt and pepper and spread the mustard over their tops. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining spinach and onions. 8 Carefully pull the pastry over the top of the mushroom mixture to form a log, pressing to seal the edges. Flip over the log so that the seam is at the bottom. 9 Brush with the beaten egg mixture. Use the tip of a sharp knife to pierce the pastry in 3-4 places in order to allow steam to escape. Bake for 30-35 minutes until golden and flaky. Per Serving 561kcals, 38.1g fat (8.8g saturated), 48.1g carbs, 4.8g sugars, 9.8g protein, 5.4g fibre, 0.347g sodium
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EF120_72-76_Alternative Easter Roasts.indd 75
Sweet and sticky ham Serves 12-14, with leftovers 5kg ham joint 2l pineapple juice 2 tbsp black treacle 1 bay leaf 5-6 black peppercorns 1 orange, cut into wedges Cloves, for studding For the glaze: 100g brown sugar 100g orange marmalade ¼ tsp ground ginger 1 Place the ham in a large pot and pour in the pineapple juice. Add enough water to just cover the ham. 2 Add the black treacle, bay leaf, peppercorns and orange wedges. 3 Bring slowly to a boil, skimming off any white foam from the surface as it cooks. Simmer very gently for two hours or until cooked through. 4 Preheat the oven to 180˚C/160˚C fan/gas
mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly. 5 Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat. 6 Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves. 7 In a bowl, stir together the glaze ingredients until the sugar has dissolved. Brush the glaze thickly over the ham. 8 Bake the ham for 40-45 minutes until golden brown, basting with more of the glaze every 20 minutes or so. 9 Increase the heat to 220˚C/200˚C fan/gas mark 7 and cook for a final 20 minutes without opening the oven. 10 Remove from the oven and allow to rest for at least 20 minutes before serving.
Per Serving 543kcals, 21.4g fat (8.9g saturated), 13.1g carbs, 12.2g sugars, 71.5g protein, 0.1g fibre, 0.006g sodium
x Easy Food 75
24/03/2017 10:20
Chocoholics Unite! Indulgent and creative recipes to get that choccy fix
80 Easy Food
EF120_80-84_Chocolate.indd 80
APRIL 2017
24/03/2017 10:24
cooking for fun chocolate
S’mores dip Serves 6 250g milk chocolate chips, or chopped chocolate 8 large marshmallows, cut in half Digestive biscuits, for dipping 1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Arrange the chocolate in an even layer in the bottom of a small baking dish or a cast iron pan. 2 Arrange the marshmallows on top of the chocolate until covered. 3 Bake for 6-8 minutes, until the marshmallows are browned and puffed. Remove and leave to sit for 2-3 minutes. 4 Break the biscuits in half and use to dip into the s’mores mixture. Per Serving 385kcals, 18.9g fat (10g saturated), 48.9g carbs, 32.8g sugars, 4.9g protein, 1.8g fibre, 0.178g sodium
Dark chocolate truffle tart Serves 8 For the crust: 40g cocoa powder 80g icing sugar 175g plain flour 140g cold butter, cut into cubes 2 medium egg yolks For the filling: 220g dark chocolate 90g butter, cubed 2 eggs 80ml double cream 50g caster sugar ¼ tsp salt 1 tsp vanilla extract To serve: Cocoa powder Whipped cream 1 Sift the cocoa powder, icing sugar and flour into a bowl. Add the butter and rub together until the mixture resembles breadcrumbs. Add the yolks and mix together into a dough.. 2 Shape the pastry dough into a disc, wrap in cling film and refrigerate for 15 minutes. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and lightly grease a 20cm loosebottomed tart tin. Roll out the pastry on a floured surface, then use it to line the tart tin. Line with parchment paper and fill with www.easyfood.ie
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baking beans or rice. Bake for 10 minutes, then remove the paper and beans and bake for another five minutes. 4 Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and butter to the bowl and leave to melt. Remove from the heat and stir just until smooth. Leave to cool slightly. 5 Whisk together the eggs, cream, sugar, salt and vanilla in a separate bowl. Whisk the
chocolate mixture into the egg mixture until well incorporated. 6 Pour the filling into the cooled crust. Bake for 20-25 minutes until the edges are set but the centre wobbles slightly when shaken. 7 Cool completely at room temperature, then chill for four hours. Sprinkle with cocoa powder and serve with whipped cream. Per Serving 441kcals, 33.7g fat (20.6g saturated), 31.1g carbs, 25.5g sugars, 3.9g protein, 0.9g fibre, 0.254g sodium
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Choco-coco shake Makes 4 For the milkshakes: 4 tbsp chocolate dessert sauce 1 x 400g tin of coconut milk 250g chocolate ice cream 120ml milk 30g dark chocolate, melted 2 tbsp cocoa powder 1 tsp vanilla extract A handful of ice cubes
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For the chocolate whipped cream: 250ml cold double cream 1 tbsp cocoa powder 1 tbsp icing sugar 1 tsp vanilla extract To decorate: Chocolate sprinkles Desiccated coconut, toasted 1 Beat the cream for the whipped cream for a few minutes until soft peaks form. Beat in the cocoa powder, icing sugar and vanilla extract until combined. Refrigerate until needed.
2 Use a pastry brush to brush one tablespoon of the chocolate sauce along the insides of four serving glasses. 3 Add the remaining ingredients for the milkshakes to a blender and purĂŠe until completely smooth. 4 Pour into the prepared glasses and top with the chocolate whipped cream, chocolate sprinkles and desiccated coconut. Serve the shakes immediately. Per Serving 666kcals, 57.9g fat (42.8g saturated), 33.4g carbs, 24.8g sugars, 7.9g protein, 4.5g fibre, 0.099g sodium
APRIL 2017
24/03/2017 10:25
cooking for fun chocolate
Chocolate peanut crunchies Makes 18 15g butter, at room temperature 2 tbsp light brown sugar 150g creamy peanut butter 50g peanuts, chopped 3 tbsp icing sugar 100g pretzels, roughly crushed 250g milk chocolate ½ tbsp vegetable oil
1 Beat the butter, brown sugar and 130g of the peanut butter until smooth. Add the chopped nuts, icing sugar and most of the pretzel bits (set aside about three tablespoons). Mix until thoroughly combined. 2 Line a baking tray with parchment paper. Use a tablespoon to shape balls of the mixture, then place on the baking tray and refrigerate for 30 minutes. 3 Combine the chocolate and oil in a microwavesafe bowl. Microwave on medium power in
30-second intervals, stirring between each, until just melted and smooth. 4 Dip the balls into the chocolate, using a fork to roll them around until coated. Place back on the baking tray. 5 Microwave the reserved peanut butter and drizzle over the top. Scatter over the reserved pretzel bits. Refrigerate for 30 minutes until set. Per Serving 157kcals, 9.7g fat (3.7g saturated), 14.7g carbs, 8.4g sugars, 4.1g protein, 1.2g fibre, 0.127g sodium
Kelly Grant “If you’re a peanut lover, get ready to make your new favourite treat! A little goes a long way with this recipe, and the balance of salt and sweetness ensure you will keep coming back for more. This is a great recipe to make with your kids or for beginner bakers. It is really quick and easy to make and does not require a lot of equipment or skill. I made these for my family and work colleagues. They were loved, and devoured, by all in no time.”
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Spicy
To serve: Celery sticks
Pick a side
Whether your preference is sweet or spicy, you’ll love our easy baked chicken wings Crispy baked Buffalo wings Serves 4 For the blue cheese dip: 40g blue cheese, crumbled 4 tbsp sour cream 2 tbsp mayonnaise 1 small garlic clove, crushed 1 tbsp milk 1 tbsp lemon juice Salt and black pepper
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For the wings: 1kg chicken wings, tips removed, broken into flats and drumettes 1 tbsp baking powder Pinch of salt For the sauce: 30g unsalted butter, melted 60ml Frank’s Original Red Hot Sauce ½ tbsp brown sugar Pinch of salt
1 In a small bowl, stir together all of the ingredients for the blue cheese dip and refrigerate until needed, removing from the fridge 15 minutes before serving. 2 Preheat the oven to 130˚C/110˚C fan/gas mark ½ and line a large baking tray with tin foil. Coat lightly with cooking spray. Pat the wings dry with kitchen paper. 3 Place the wings in a large sealable bag. Add the baking powder and salt. Close the bag and shake to coat the wings evenly. 4 Arrange the wings in a single layer on the baking tray and place in the oven. Bake for 30 minutes, turning halfway through. 5 Increase the temperature to 220˚C/200˚C fan/gas mark 7 and bake for a further 40 minutes, turning halfway through. 6 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 7 Flip the wings over and cook for a final five minutes until they are golden brown and the skin is very crispy. 8 Toss the wings in the sauce and serve immediately with the blue cheese dip and some celery sticks. Per Serving 706kcals, 32.6g fat (12.8g saturated), 21.2g carbs, 1.9g sugars, 75.2g protein, 0g fibre, 6.202g sodium
APRIL 2017
24/03/2017 10:28
cooking for fun chicken wings
Crispy baked honey barbecue wings Serves 4 For the wings: 1kg chicken wings, tips removed, broken into flats and drumettes 2 tsp garlic powder 1 tsp sugar 1 tsp paprika Salt and black pepper Cooking spray
2 Pat the wings dry with kitchen paper and season with the garlic powder, sugar, paprika and some salt and black pepper. 3 Arrange the wings in a single layer on the baking trays and place in the oven. Bake for 40 minutes or until completely cooked throughout, turning halfway through. 4 Meanwhile, place all of the ingredients for the sauce in a saucepan and simmer gently over a low heat. 5 Toss the cooked wings in the sauce, then return to the baking trays and place
them back in the oven for five minutes or until the sauce is bubbling. Per Serving 633kcals, 24.8g fat (9g saturated), 26.5g carbs, 22.4g sugars, 73g protein, 0.7g fibre, 0.648g sodium
Mild
For the sauce: 6 tbsp barbecue sauce 3 tbsp honey 2 tbsp ketchup 30g butter 1 tsp garlic powder 1 Preheat the oven to 190ËšC/170ËšC fan/ gas mark 5 and coat two baking trays generously with cooking spray.
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Pack a
PROTEIN PUNCH
These easy meals will ensure you get enough of that all-important protein
Crustless protein-packed quiche Serves 6-8
1 Preheat the
Olive oil, for greasing and cooking 12 eggs 450g cottage cheese 120ml milk 40g plain flour 1 tsp baking powder 1 tsp dried parsley ¼ tsp dried thyme 250g Cheddar, grated Salt and black pepper ½ an onion, finely chopped 1 courgette, halved lengthwise and sliced 250g mushrooms, sliced 200g frozen peas, thawed 1 tomato, deseeded and thinly sliced
to 200˚C/180˚C fan/gas mark
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oven 6 and lightly grease a baking dish with oil. 2 In a large bowl, whisk the eggs until fluffy. Add the cottage cheese, milk, flour, baking powder, parsley, thyme, three-quarters of the Cheddar and some salt and black pepper. 3 Heat some oil in a large pan over a
remaining Cheddar and the slices of tomato.
medium-high heat and cook the onion,
5 Bake in the centre of the oven for
courgette and mushrooms with a pinch of
15 minutes, then reduce the heat to
salt and pepper salt for 5-6 minutes or until
180˚C/160˚C fan/gas mark 4. Bake for
softened. Remove from the heat and allow
another 50 minutes or until the eggs are set
to cool for 2-3 minutes.
and the quiche is golden brown on top.
4 Stir the cooked vegetables and the peas
Per Serving 261kcals, 10.5g fat (4.3g saturated), 14.6g carbs, 4.4g sugars, 27.5g protein, 2.3g fibre, 0.546g sodium
into the egg mixture. Pour everything into the prepared dish and top it with the
APRIL 2017
24/03/2017 10:43
make it healthy! protein-packed meals
OODS OTEIN F HIGH-PR na rkey Tu n and tu rk Chicke o P ef fish Be White yoghurt k e re G Cheese Lentils Beans Eggs e damam peas E Green rs e tt u nd nut b Nuts a oa in u Q Tofu
Sweet sticky pork with lentil salad Serves 4 200g dried lentils, rinsed 2 tbsp balsamic vinegar 2 tbsp brown sugar 3 tbsp olive oil 500g pork tenderloin Salt and black pepper 1 apple, thinly sliced 1 celery stalk, thinly sliced 4 tbsp fresh parsley, chopped Juice of ½ a lemon 1 Preheat the oven to 200˚C/180˚C fan/gas
basting occasionally with the
mark 6. Bring one litre of water to a boil in a
balsamic glaze.
large saucepan.
6 Transfer the pork to a plate, tent
2 Add the lentils and simmer for 20-30
loosely with tin foil and allow to rest
minutes, stirring occasionally, until tender.
for 8-10 minutes.
Drain, rinse under cold water and set aside.
7 In a bowl, toss the cooked lentils with
3 In a small bowl, combine the balsamic
the apple, celery, parsley, lemon juice,
vinegar and brown sugar.
remaining olive oil and some salt and pepper.
4 Heat one tablespoon of the oil in a large
8 Divide the lentil salad between plates.
ovenproof pan over a medium-high heat. Pat
Slice the pork and place on top of the lentil
the pork dry with kitchen paper and season
salad. Drizzle over any juices released from
with salt and pepper. Add the pork to the pan
the pork and serve immediately.
and brown on all sides.
Per Serving 498kcals, 15.7g fat (3.2g saturated), 43g carbs, 11.5g sugars, 46g protein, 16.9g fibre, 0.123g sodium
5 Transfer the pan to the oven and roast the pork for 10-12 minutes until cooked through,
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Goodness! OH MY
Blogger Aoife Howard shares a tasty — and four-ingredient — healthy dessert
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APRIL 2017
24/03/2017 10:58
make it healthy dessert
beneficial effect on eye health. Avocados are technically fruits; however, unlike other fruits, avocados are rich in monounsaturated fat (or “good fat”), which has been shown to help lower levels of LDL (also known as “bad cholesterol”).
F
ew things can bring as much delight to both adults and children as chocolate. Chocolate cake, cookies, bars, ice cream, drinks, spread; the variations are endless. In a world of innumerable chocolate permutations, my favourite has to be one of the simplest: chocolate mousse. Nothing can surpass the unadulterated indulgence of a gloriously rich chocolate mousse. Its beauty lies in its simplicity; it is, in effect, a pot of thick, creamy and dreamy chocolate. For me, chocolate mousse is reminiscent of the simple joy of eating chocolate spread straight from the jar with a spoon. While this mousse is pure indulgence, it’s also deceptively nourishing. Not only is this mousse a super food for its moodenhancing ability, but it’s also packed with nutritious ingredients like cacao, almond milk and the secret ingredient: avocado! My love of avocado cannot be limited to just breakfast, lunch and dinner. Avocados turn this mousse into the most delicious and lusciously thick pot of chocolate heaven. Their silky smooth texture makes the perfect base and also lends a wonderful sheen to the finished product. Don't worry, the finished mousse won’t taste at all like avocado, but will retain all of its nutritional goodness.
Serves 6 3 ripe avocados 6-8 tbsp raw honey or maple syrup (to taste) 40g cacao powder A pinch of salt (optional) 60ml unsweetened almond milk To serve: Fresh berries 1 Combine the avocado flesh, honey (or maple syrup) and cacao powder in a blender or food processor. Add a pinch of salt (if desired). 2 Blend for 3-6 minutes, gradually adding the milk and scraping down the sides frequently. You may need to add more milk to thin the mixture, depending on the ripeness of your avocados. 3 Once you have achieved a silky texture, transfer the mousse to individual serving ramekins. Garnish with berries and enjoy! Per Serving 287kcals, 21.1g fat (5g saturated), 29.4g carbs, 17.8g sugars, 3.3g protein, 8.8g fibre, 0.014g sodium
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4-i ng re d
Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com
This decadent chocolate mousse is one of my favourite dinner party desserts; after all, chocolate is the ultimate crowd pleaser and I have yet to meet someone who can say no to a pot of this creamy cacao delight. With just four ingredients, this dessert is so simple to make (and even easier to devour!) leaving you with plenty of time to spend with guests. Because it is gluten-, dairy-, egg- and refined sugar-free, as well as vegan and paleo, it makes an ideal dessert that caters to almost everyone’s dietary needs. Simply combine the ingredients in the blender, whizz until smooth and voilà! The most difficult part is simply trying not to eat it all as you make it.
4-ingredient chocolate avocado mousse
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o ca d o m ate av l ous o se oc
Avocados are nutritional powerhouses, offering over 20 different vitamins and minerals including potassium — which plays a crucial role in blood pressure regulation — and lutein, which has a
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