RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 127
ü ONE-TRAY WONDERS ü CLEVER WAYS WITH CHICKEN ü EASY VEGAN COOKING
Pancake
TUESDAY
Simple
STIR-FRY IDEAS
CREATIONS
All About
Chocolate PLUS: THE BEST CHOCOLATE CAKE EVER
90
D E T S E TRIED & T Re c i pe s
EXCLUSIVE FEAT
URE Our favourite recipe s and tips from the Avoca kit chens
UK £4.95
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FEBRUARY 2018
UK £3.70 AUS $7.00 FEBRUARY 2018
Sticky teriyaki chicken meatballs, p.16
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• EASY WAYS WITH KALE • PANCAKE TUESDAY IDEAS • QUICK WEEKNIGHT DINNERS • ONE-TRAY COOKING • VALENTINE'S DAY MENU • CHOCOLATE DESSERTS • SIMPLE VEGAN RECIPES •
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: The best chocolate cake ever, p.95
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Brioche steak sandwiches with Gruyère, p.75 Contributors Michael Fleming, Amy Meegan and Maria Barry. DESIGN Nicola Burgess, Yume Sato and Peter Prendergast. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth and Shannon Peare. 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: Crispy duck breasts with pear and shallots, p.90 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Baked honey and lime chicken and rice, p.78 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Steak and eggs with smoked paprika potatoes, p.61
Hello Easy Food readers! With January behind us and the promise of fresh spring flavours ahead, we can sometimes forget that February holds its own promise as a highlight of the food calendar. It’s a time when New Year’s resolutions start to offer leniency to comforting dinners and bakes, and when budget meal planning makes exceptions for special occasions out. We in the Easy Food office like to think of it as a delicious mélange of seasons, celebrations and recipes — there’s a little bit of something for everyone, which is exactly the way we like it in our kitchens!
We’re diving right in with a selection of recipes from Avoca Handweavers, p.17, which has always been one of our favourite spots for convenient, top-quality food. As they say in the Avoca kitchens, the food offered in their markets, cafés and restaurants is prepared exactly the way you would make it at home — nothing added, nothing missing. On a visit to their prep kitchen, I learned the reason their prepared meals have such minimal packaging is so you can see exactly what’s inside; they don’t want fussy labels to distract from the quality of the food. As if we needed another reason to love their famous chicken and broccoli crumble… February is also the perfect time for occasion cooking — roll on Pancake Tuesday, Valentine’s Day and Chinese New Year! Whether you prefer traditional pancakes or the fluffy American variety, our creative pancake ideas on p.46 will help you make the most of that flippin’ fun day (Tuesday, 13th February). We in Easy Food are of the school of thought that the way to someone’s heart is always through the stomach, so treat that special someone to a meal cooked with love (and spare yourself the trip to an overly crowded restaurant) with our three-course Valentine’s Day menu for two, p.88. If the little ones want to get involved, let them have a go at our adorable love heart biscuits, p.103. We love the idea of a Chinese New Year (Friday, 16th February) dinner party with friends, and our stir fries are the perfect way to cook up an authentic meal with ease, p.82. With this issue of Easy Food chock full of tried-and-tested recipes from our test kitchen, you’re already on the way to having the most fun while cooking this February!
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
February
CONTENTS
Exciting things for you to win!
WHAT’S IN SEASON? 30 KALE-ING ME SOFTLY
New ways to enjoy winter’s bounty of
carrots, parsnips and turnips
34 EAT IRELAND
Recipe Editor Jocelyn Doyle invites you to
find your inner chilli addict
LARDER LUCK 38 REPERTOIRE RECIPES
These simple dinners are the ones you’ll
want to make again and again
42 COOKING WITH COLOUR! Turn the volume up with these colourful, flavoursome dishes
50 PERFECT PANCAKES
Make the most perfect pancakes with our top tips
52 15 WAYS WITH DIPS
Fun recipe ideas using hummus, guacamole and pesto
Brioche steak sandwiches with Gruyère
P.75
P.77
Cheat’s saltimbocca
WHAT’S FOR DINNER?
‘Smores pancakes
P.51
56 WEEKLY MENU PLANNER Keep it simple, keep it quick with a whole week’s worth of easy family meals
74 FROM THE BUTCHER’S BLOCK Local butcher Michael Fleming has us in the mood for a steak dinner
4 Easy Food
FEBRUARY 2018
COOKING FOR FUN
103 EASY JUNIORS
88 SUPPERS FOR LOVERS
This easy, elegant Valentine’s Day dinner
KIDS’ KITCHEN
Our Home Ec expert removes the mystery from baking with yeast
P.60
sweet hearts for your sweetheart
106 GO BANANAS!
is sure to impress that special someone
100 THE YEAST I CAN DO
Tagliatelle with sausage, leeks and rosemary
This Valentine’s Day, make these
These simple treats are perfect for little cooks to make
MAKE IT HEALTHY!
110 FOODS WITH A FUNCTION
Salted caramel pots de crème
P.89
Nutritionist Amy Meegan explains why
Chocolate chip cookies
turmeric is more than a superfood — it’s
P.91
a functional food
112 ALL YOU NEED IS VEG
These tasty vegan versions of your
favourite dishes make going meat-free easier than ever
FROM OUR KITCHEN TO YOURS
120 All the knowledge you need to become an expert in the kitchen
FROM THE Cover
P.76
P.92
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
EASY FOOD ISSUE 127 FEBRUARY 2018
These speedy stir fries are the perfect way to celebrate the Chinese New Year
TUESDAY
Simple
STIR-FRY IDEAS
CREATIONS
Chocolate P.46 All About
PLUS: THE BEST CHOCOLATE CAKE EVER Sticky teriyaki chicken meatballs, p.16
P.112 www.easyfood.ie
Head straight to chocoholic heaven with these indulgent recipes
90
FLIPPING OUT!
These sweet and savoury pancakes are perfect for feeding a hungry crowd
P.92
TED TRIED & TES Re c i pe s
EXCLUSIVE FEATU
RE Our favourite recipes and from the Avoca kitchens tips
ALL YOU NEED IS VEG
UK £4.95
STIR IT UP
ü EASY VEGAN COOKING
Pancake
AUS $7.00 FEBRUARY 2018
P.82
ü ONE-TRAY WONDERS ü CLEVER WAYS WITH CHICKEN
UK £3.70
GET SHREDDED
Poached, shredded chicken is an easy and versatile kitchen staple
WARNING: MAY CONTAIN CHOCOLATE
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P.68
• EASY WAYS WITH KALE • PANCAKE TUESDAY IDEAS • QUICK WEEKNIGHT DINNERS • ONE-TRAY COOKING • VALENTINE'S DAY MENU • CHOCOLATE DESSERTS • SIMPLE VEGAN RECIPES •
Make your evenings easier with these flavoursome one-tray meals
R 39.90 (incl. VAT)
ONE-TRAY WONDERS
These vegan versions of your favourite dishes make going meat-free easier than ever
A TASTE OF THE HOMEMADE
Delicious recipes from Avoca, one of Ireland’s leading food producers
123 HOW TO TAKE APART A LOBSTER Our handy guide for getting every scrap of meat out of a cooked lobster
124 KITCHEN KNOW-HOW
Spring cleaning your kitchen can be a highly satisfying task
126 FROM OUR TEST KITCHEN Food stylist Shannon Peare shares her top tips when it comes to pastry
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
Cover
Cook the Sticky teriyaki chicken meatballs Serves 4 6 green onions 500g chicken mince 50g breadcrumbs 1 egg, lightly beaten 1 garlic clove, crushed 2cm piece of fresh ginger, grated 1 tsp sesame seeds, toasted, plus extra to serve 2 tbsp vegetable oil 400ml teriyaki sauce 180g dried soba (buckwheat) noodles
16 Easy Food
1 Finely chop two of the spring onions. Add to a bowl with the mince, breadcrumbs, egg, garlic, ginger and sesame seeds. Mix to combine, then shape into small meatballs. 2 Heat the oil in a large frying pan over a medium-high heat and cook the meatballs for five minutes, turning occasionally, until browned on all sides. Do this in batches to avoid over-crowding the pan. Transfer the meatballs to a plate and set aside. 3 Add the teriyaki sauce to the pan and bring to a simmer. Return the meatballs to the pan and simmer for five minutes until cooked through and coated in the teriyaki sauce. 4 Meanwhile, cook the noodles according to the package instructions. Drain well and add to the pan, tossing to combine. 5 Slice the remaining spring onions and add to the pan, tossing to combine. Serve hot with a sprinkling of sesame seeds. Per Serving 515kcals, 19.5g fat (4.8g saturated), 55.1g carbs (1.4g sugars), 34.4g protein, 1.3g fibre, 0.571g sodium
x
FEBRUARY 2017
special feature Avoca
A TASTE OF THE
homemade
Delicious recipes from Avoca, one of Ireland’s leading food producers
W
henever you walk into one of the Avoca foodmarkets, you're immediately struck with the thought: I wish this was my pantry. Exotic ingredients, unusual coffees and teas, artisan sauces, locally sourced products and much more cram the shelves, certainly enough to make one wish for unlimited access to the bounty of Avoca's
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cooking. Fortunately for us, Avoca has our best interests in mind and prepare their food exactly the way you would at home: this means only wholesome, fresh ingredients are used to create dishes that have become as iconic as the store itself. Starting out as a small tea and coffee station selling home baking in a corner of one of the
shops, the Avoca food experience has taken on a life of its own. From casual café dining to candlelit dinners, and from grab-and-go deli counters to gourmet brunches — there is no lack of dining options at Avoca. We are especially fond of the range of Avoca cookbooks, which has allowed cooks to recreate their favourites at home. They cook from scratch and aim to be adventurous while always offering great value. Avoca's ethos is simple and sturdy: great natural ingredients — many of which they grow themselves — form the basis of everything they prepare.
Easy Food 17
Banana bread Makes 1 loaf
65g pecan nuts, chopped 4 medium ripe banana, mashed
225g plain flour 1 tsp salt 1 heaped tsp baking powder 1 tsp ground cinnamon 110g caster sugar 1 egg, beaten 75ml sunflower oil A few drops of vanilla essence
1 Preheat the oven to 180ËšC/160ËšC fan/ gas mark 4. Grease and line a loaf tin. 2 Sift the flour, salt, baking powder and cinnamon into a bowl. Stir in the sugar. 3 Mix in the egg, sunflower oil and vanilla essence, but do not beat. 4 Use a fork to fold in the pecan nuts and mashed bananas. Again, do not beat
20 Easy Food
the mixture. 5 Spoon into the prepared loaf tin. Bake for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger. 6 Leave in the tin for 10 minutes, then turn out on to a wire rack to cool. Per serving: 281kcals, 12.6g fat (1.4g saturated), 40.3g carbs (17.1g sugars), 4.1g protein, 2.7g fibre, 0.24g sodium
x
FEBRUARY 2018
special feature Avoca
Chicken and broccoli bake Serves 4-6
For the bake: 6 chicken fillets or 1 whole chicken 1 Spanish onion, peeled and chopped 2 carrots, peeled and chopped 2 celery stalks, chopped A few sprigs of fresh parsley 1 bay leaf A few black peppercorns 300ml double cream 1 large head of broccoli, divided into florets 15g butter 50g strong cheese, grated 110g breadcrumbs For the roux: 50g butter 50g plain flour 1 Place the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf, peppercorns and enough water to cover. Bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked — about an hour for a whole chicken, 20 minutes for fillets. 2 Remove the chicken from the pan and set aside to cool. When cool enough to handle, strip the meat off the bones, dice and set aside. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Strain the cooking liquid into a saucepan and boil until reduced to 600ml. Add the cream, return to the boil and then whisk in the roux a little at a time to from a thick sauce. 4 For the roux, melt the butter in a saucepan over a medium heat. Add the flour and cook gently for five minutes, stirring constantly and taking care that the mixture does not colour. Allow to cool, then refrigerate. This will last for a few days if kept covered and can then be added into sauces to thicken them. The roux must be stirred into a hot sauce, otherwise it is likely to form lumps. 5 Blanch the broccoli in boiling salted water until just tender, then drain and refresh under cold water. Stir the diced chicken and broccoli into the sauce sand season to taste with salt and pepper. Pour this mixture into an ovenproof dish. 6 Melt the butter and mix together with the cheese and the breadcrumbs. Spread over the chicken mixture and bake 20 minutes or until brown and bubbling. Per serving: 719kcals, 41.7g fat (21.2g saturated), 28g carbs (3.9g sugars), 56.4g protein, 3.2g fibre, 0.445g sodium
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Easy Food 21
Fish pie with creamy mash Serves 6-8
For the creamy mash: 1kg Rooster potatoes, peeled 100ml cream 70ml milk 75g butter For the pie: 600g organic salmon fillet 600g monkfish fillet 300g smoked haddock or coley 60g butter 60g plain flour 1 lemon, halved and zested Fresh parsley stalks 1 x small glass of dry white wine 2 large carrots, chopped 2 celery stalks, chopped 250ml cream Sea salt and black pepper 1 tbsp chopped fresh parsley, chopped 1 tbsp fresh dill, chopped 100g mature Cheddar, grated
Remove the vegetables from the cooking liquid and add to the baking dish along with the fish. Simmer the remaining liquid, allowing it to reduce. This is a simple tasty stock and will be used to flavour and lighten the final sauce. 8 Place this stock and the fish cooking liquid in a large saucepan over a medium heat. Stir in the cream and lemon zest. Once the liquid is hot, whisk in three-quarters of the roux. Cook on a gentle heat for 4-5 minutes until the sauce has thickened. If it is a bit too runny, whisk in the remaining roux and allow to simmer for a further three minutes. 9 Season the sauce with black pepper and a little salt, (the smoked fish can have a high salt content, so don’t overdo the salt here) and stir in half of the chopped herbs. Taste the sauce and adjust the seasoning as
necessary. 10 Pour the sauce over the fish and vegetables in the baking dish, mixing it gently between the pieces of fish. Sprinkle with the remaining herbs, then smooth the top with a knife or the back of a spoon. Sprinkle the grated Cheddar on top of the filling before you pipe on the mash. 11 Using a piping bag and a large star-shaped nozzle, pipe the fluffy mash generously over the top of the pie and then return to the oven for 25-30 minutes or until the mash is golden and crisp and the filling is piping hot. If you don’t have a piping bag, just put the mash on top and fork it lightly to make it look pretty. Per serving: 517kcals, 23.4g fat (11.3g saturated), 29.6g carbs (3.7g sugars), 44.8g protein, 3.8g fibre, 0.551g sodium
1 To make the creamy mash, steam the potatoes until cooked, then mash really well. In a small saucepan, heat the cream, milk and butter together. Pour over the hot potatoes, mix well and season with salt and pepper. Set aside. 2 Preheat the oven to 190˚C/170˚C fan/gas mark 5. 3 Remove the skin and all the pin bones from the fish fillets, and then chop the flesh into 5cm squares. 4 For the roux, melt the butter in a saucepan over a medium heat. Add the flour and cook gently for five minutes, stirring constantly and taking care that the mixture does not colour Cut the grated lemon in half and place in a shallow pan along with the fish, some of the parsley stalks, the white wine and just enough water to cover. 5 Simmer gently for 6-8 minutes, no longer; don’t worry if it isn’t totally cooked through as it will be going into the oven later. Using a slotted spoon gently remove the fish and place in a baking dish, reserving the cooking liquid. 6 Remove the lemon and parsley stalks from the stock and continue to simmer until it has reduced to around 125ml. 7 While the stock reduces, cook the carrot and celery in a little water for 6-8 minutes.
22 Easy Food
FEBRUARY 2018
special feature Avoca
Lebanese couscous salad with pomegranate and mint Serves 6-8
Everyone needs a proper couscous salad recipe in their repertoire. The infusion of spices makes this extra special. In this part of the world, pomegranates are available from before Christmas until about March. Keep an eye out for tubs of pomegranate seeds as an alternative to squeezing the seeds out of the fruit. Pomegranate molasses is a thick syrupy sauce which can be used in salads or meat dishes in the same way as balsamic vinegar. You will find it in specialist Middle Eastern delis and supermarkets. It is not vital but it adds an interesting intensity to the taste. 200g couscous 2 tbsp olive oil 90g mint, roughly chopped 1 bunch of spring onions, thinly sliced Seeds of 2 whole pomegranates (about 4 tbsp) 1 tsp pomegranate molasses (optional) For the spice infusion: 2 tsp ground coriander 1 tsp cumin 2 tbsp sultanas 3 tbsp olive oil Sea salt and black pepper 1 In a deep bowl, coat the couscous in the olive oil before adding boiling water to barely cover it. Keep mixing the cooked grains with a fork as they cool to stop them sticking — you are aiming for light fluffy grains. 2 While the couscous is cooling, make the spice infusion. Place the spices and sultanas in a small saucepan with the olive oil and warm gently on a low heat for a minute or until the fragrance of spices is released, then add to the couscous. Mix well and season with salt and pepper. Allow to cool, then add the chopped mint, spring onions, pomegranate seeds and pomegranate molasses, if using. Taste and adjust the seasoning, adding a little extra olive oil if necessary. 3 Serve in a large bowl with a few leaves of mint to garnish. Per serving: 205kcals, 9.1g fat (1.3g saturated), 28.2g carbs (5.9g sugars), 4.1g protein, 2.6g fibre, 0.028g sodium
x
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Easy Food 23
ves… KaleCIlAoLLY BACONREAANMD
C PE RK, ES BUTTER ❤ TATOES ❤ PO ❤ PO S E ❤ G E A R AUC SAUS EPPE SOY S IC ❤ ACK P ONS L L R B A G NI SE ❤ E❤ O CHEE N JUIC O M E ❤L
Kale-ing
ME SOFTLY
We’re out to prove that kale truly is delicious, as well as nutritious
Top tip: stalk and
card the d Don’t dis dible an hey’re e be y il leaves! T s a e d can ; tasty, an cooking in your d e d lu ful for e s inc u y ll especia . they are to soups adding
30 Easy Food
FEBRUARY 2018
what’s in season? kale
Smoky creamed kale Serves 6-8 as a side
400g kale, stalks removed, chopped 60g butter ½ a small onion, finely chopped 6 garlic cloves, crushed 4 tbsp plain flour 500ml whole milk 40g Parmesan, grated ½ tsp Dijon mustard 1 tsp smoked paprika Salt and black pepper 1 Bring a large pot of salted water to a boil over a high heat. Add the kale and simmer for one minute, then drain in a colander and immediately transfer to a bowl of iced water to stop it cooking. After 30 seconds, drain well and squeeze dry with kitchen paper. 2 Melt the butter in a large saucepan over a medium-high heat. Add the onion and garlic and cook for one minute, stirring constantly. 3 Sprinkle the flour over the onion mixture. Turn the heat to medium and cook for 2-3 minutes, stirring constantly. 4 Whisk in the milk. Cook for 4-5 minutes longer, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of a wooden spoon. Reduce the heat to low and continue cooking for two minutes. 5 Stir in the Parmesan, mustard, paprika, a pinch of salt and a generous amount of black pepper. Add the drained kale and mix well to combine. Allow to heat through over a low heat then serve. Per serving: 147kcals, 8.6g fat (5.4g saturated), 12.9g carbs, 3.2g sugars, 5.9g protein, 1.1g fibre, 0.165g sodium
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Easy Food 31
Repertoire
Recipes
These simple dishes are the kind you’ll want to make again and again!
Recipes, images and tips from
New Classics By Marcus Wareing Published by HarperCollins €23/20
38 Easy Food
FEBRUARY 2018
cooking for fun comfort food
Bacon and sweet potato soup with almond butter Serves 6-8 (makes just over 3 litres) 4 large sweet potatoes (around 400g each), peeled and roughly chopped into 2cm chunks 2 onions, 1 roughly chopped and 1 finely sliced 2 bay leaves 2 celery sticks, chopped 2 litres chicken or vegetable stock 2 tbsp vegetable oil 200g smoked back bacon rashers, or smoked streaky bacon, diced 100g flaked almonds 3 tbsp olive oil 250ml milk or coconut milk Sea salt and freshly ground black pepper Thyme leaves 1 Preheat the oven to 200°C/180°C fan/gas mark 6. 2 Put the sweet potato chunks, roughly chopped onion, bay leaves, celery and stock in a large saucepan. Season well with sea salt and pepper then bring to the boil over high heat. Reduce the heat, cover and leave to simmer for 20-25 minutes, or until the sweet potato is soft and falling apart. 3 Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the finely sliced onion and bacon and cook for about 15 minutes until golden, stirring frequently. 4 Put the flaked almonds in a roasting tin and bake for 8-10 minutes, until dark golden, shaking the tin halfway through. Remove from the oven, tip the almonds into a blender with the olive oil, and blitz until they reach the consistency of chunky peanut butter. Season well. 5 Remove the bay leaves from the soup, then blend the soup in batches in a blender, or use a stick blender, until it is completely smooth. Whisk in the milk then set aside. 6 Add most of the bacon and onion to the soup, reserving some to serve, and bring it back to a gentle simmer. Mix well then taste and add a little more sea salt, if needed, and a good dose of black pepper. 7 To serve, ladle the soup into bowls. Finish with a good dollop of the almond butter and garnish with thyme leaves and the reserved bacon and onion mixture. Per Serving 622kcals, 30.7g fat (7g saturated), 28.1g carbs (3.5g sugars), 57.3g protein, 5.2g fibre, 0.649 sodium
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Baked honeycomb puddings Serves 4 75g butter, plus extra for greasing 40g caster sugar, plus 1 tbsp 2 eggs 40g golden syrup 100g plain flour 1 tsp baking powder 2 x 40g chocolate-covered honeycomb bars, roughly chopped To serve: Cocoa powder Crème fraîche or ice cream 1 Preheat the oven to 200°C/180°C fan/gas mark 6. 2 Lightly butter four ramekins and sprinkle them evenly with the tablespoon of sugar. 3 Put the eggs and 40g caster sugar in a
mixing bowl and whisk on high speed until light and fluffy. 4 Melt the 75g butter with the golden syrup in a pan then stir it into the eggs and sugar, and fold in the flour and baking powder. 5 Put a large spoonful of the pudding mixture into the bottom of the ramekins. Sprinkle the crushed honeycomb on top. Finish by spooning the remaining pudding mix over the honeycomb. Smooth over the surface with a palette knife. 6 Sit the ramekins on a baking tray and bake for around 15 minutes, until the puddings puff up and become golden. 7 Remove from the oven and leave the puddings to rest for 1-2 minutes, then dust with cocoa powder and serve with a spoonful of crème fraîche or ice cream. Per Serving 421kcals, 22.3g fat (10.4g saturated), 49.9g carbs (12.9g sugars), 7.1g protein, 0.7g fibre, 0.156 sodium
Easy Food 39
Beef and ale pie with chorizo Serves 4-6 4 tbsp vegetable oil 4 tbsp plain flour 1½ tsp table salt Freshly ground black pepper 800g braising steak, cut into 2cm chunks 200g small shallots, peeled 2 tbsp tomato purée 2 garlic cloves, grated ¼ bunch of thyme, tied together with string 2 bay leaves 150g chorizo, skin removed and sausage meat diced into 1cm chunks 200ml ale 600ml beef stock 1 tsp smoked paprika 1 x 320g sheet ready-rolled all-butter puff pastry 2 tbsp flat-leaf parsley, finely chopped 2 tbsp coriander, finely chopped 2 egg yolks, beaten
heat. Mix the flour, one teaspoon of the salt and a pinch of black pepper 3 together, then toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the steak and set it aside, brown the remaining beef, then remove it and set it aside with the rest. 4 Add the remaining two tablespoons of vegetable oil to the casserole over mediumhigh heat, add the shallots and remaining half of a teaspoon of the salt and fry until golden, then add the tomato purée, garlic, thyme and bay leaves and cook for a further three minutes. Add the chorizo and cook for a further three minutes. Add the ale to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for two hours.
5 Meanwhile, roll out the puff pastry to fit a pie dish around 24cm in diameter, with a slight overhang. Place back in the fridge on a baking sheet for 30 minutes to rest. 6 Remove the casserole from the oven and increase the oven temperature to 200°C/180°C fan/gas mark 6. Remove the thyme and bay leaves from the dish then gently stir in the chopped parsley and coriander. Spoon the casserole mixture into the pie dish. 7 Brush the edges of the chilled puff pastry with the egg yolk and cover the pie dish, pressing the pastry into the edge of the pie dish to seal. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25-30 minutes until the pastry is a deep golden colour. Per Serving 857kcals, 52.6g fat (15.2g saturated), 38.2g carbs (2.9g sugars), 53.9g protein, 1.9g fibre, 3.02g sodium
1 Preheat the oven to 160°C/140°C fan/gas mark 3. 2 Heat two tablespoons of the vegetable oil in a large, ovenproof casserole dish over high
40 Easy Food
FEBRUARY 2018
cooking for fun comfort food
Aubergine, freekeh and cashew tagine Serves 4
Freeke h is roaste d and c racked green durum wheat; is avail it ble in health food shops .
100g cashew nuts 200g freekeh 6 tbsp vegetable oil 2 large onions, finely chopped 3 garlic cloves, crushed 2cm piece of fresh ginger, peeled and grated 2 tbsp tomato purée 400ml tomato passata or 1 x 400g tin of chopped tomatoes 250ml vegetable stock 1 tbsp sherry vinegar 1 tsp black treacle 50g dried currants 2 tsp saffron stands, soaked in 1 tbsp warm water for 10 minutes 2 aubergines, cut into 2cm dice 1 bunch of coriander, leaves chopped Sea salt and freshly ground black pepper For the spice mix: 2 tbsp cumin seeds 1 tbsp fennel seeds 1 tbsp yellow mustard seeds 1 tsp coriander seeds 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp sweet smoked paprika 2 tbsp plain flour ½ tsp table salt 1 Preheat the oven to 200°C/180°C fan/gas mark 6. 2 Put the cashew nuts on a roasting tray and bake for 6-10 minutes until golden. Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/140°C fan/gas mark 3. 3 Cook the freekeh for half of the time on the packet instructions, then drain. 4 Heat two tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3-4 minutes. Add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat. 5 Heat a dry large frying pan over high heat and, when hot, add the spices from the spice mix ingredients and stir them for 3-4 minutes until fragrant. Transfer the spices to
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a mortar and crush with the pestle. Mix with the flour and table salt in a bowl. 6 Add two tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary. 7 Add half of the chopped coriander to the casserole and mix well. Add the part- cooked freekeh and the spiced aubergine. Sprinkle
with three-quarters of the cashew nuts. 8 Bring to the boil, cover with a lid and transfer to the oven for around one hour until the freekeh is tender and the sauce thickened. Serve sprinkled with the remaining coriander and cashew nuts. Per Serving 664kcals, 35.9g fat (6.4g saturated), 77.9g carbs (18.5g sugars), 20.5g protein, 20.7g fibre, 0.346g sodium
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Easy Food 41
COOKING
with colour!
Turn up the volume on your cooking with these flavoursome and colourful dishes
Recipes and images courtesy of Green Saffron In the run up to the Hindu festival of Holi on 1st March — the arrival of spring and end of winter — why not focus on recipes and dishes jampacked with bold and warming flavours and colours? Cork-based Green Saffron is doing just that! Green Saffron is a multi-award-winning purveyor of spices, rice, sauces and spice blends, available in SuperValu stores and specialty food shops nationwide. Along with injecting some colour into the darkest months of the year, founder Arun Kapil is hosting a tasting evening at Marlfield House (www.marlfieldhouse.com) on Thursday, 8th February, and a three-hour master class in the Kilkenny School of Food in Thomastown (www.schooloffood.ie) on Saturday, 10th February. For more information or to book a place, please visit the websites listed above. Green Saffron
42 Easy Food
@greensaffron
@green.saffron
www.greensaffron.com
FEBRUARY 2018
cooking for fun vibrant food
Moroccan charred cauliflower salad Serves 4 1 head of cauliflower, stalk removed, leaves retained 1 tsp whole cumin seeds 2 tsp black peppercorns, coarsely ground 1 tsp smoked paprika ½ tsp turmeric 4 tbsp rapeseed oil Good handful each of rocket, coriander leaves and mint leaves Juice of ½ a lemon Juice of 1 lime 1 tsp sea salt 4 tbsp pomegranate seeds 3 tbsp pine nuts, toasted To serve: Greek yoghurt (optional) 1 Turn the grill on to a high heat. 2 Cut the raw cauliflower in half. Grate one half to a couscous-style texture using the small-gauge side of a box grater. Set aside. Chop the remaining half into small florets. 3 In a bowl, mix the florets with the spices and two tablespoons of the oil. Place on a baking tray under the grill. Once the edges of the florets begin to bubble, keep an eye on them and remove when slightly charred. Set aside. 4 Finely slice the green leaves of the cauliflower. Place on a platter or large serving plate and add the grated cauliflower, herbs and rocket. Set aside. 5 Mix the lemon and lime juices with the remaining oil and the salt. Pour this mixture over the cauliflower and gently fold everything together. Add the florets, pomegranate seeds and nuts. Serve with a bowl of Greek yoghurt, if desired. Per Serving 245kcals, 18.9g fat (1.5g saturated), 19.1g carbs (12.7g sugars), 3.1g protein, 3.1g fibre, 0.493g sodium
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Easy Food 43
! t u o g n i p p i l F These sweet and savoury pancakes are perfect for feeding a hungry crowd!
More for you
More for you 46 Easy 46 Easy FoodFood
More for you 2018 FEBRUARYFEBRUARY 2018
larder luck pancakes
Easy Food RECOMMENDS
Lidl has everything you need to make this Pancake Tuesday a hit! From handy pancake mix to toppings such as chocolate hazelnut spread, lemon juice, chopped chocolate and whipped cream, you can have a pancake buffet sorted in minutes!
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Ham and cheese pancakes
Banana nut pancakes
Serves 6
Serves 6
1 x Belbake Pancake Mix Lidl Deluxe Irish Country Relish Cheddar, grated Ham slices
1 x Belbake Pancake Mix 3 bananas, sliced Walnuts, chopped Maple syrup Icing sugar
1 Prepare the pancake mix according to the package instructions. Keep the pancakes warm while you finish preparing the rest of the mix. 2 Add a pancake to the warm pan and spread with the relish. Top with Cheddar and ham and warm through. Repeat with the remaining pancakes and serve warm.
1 Prepare the pancake mix according to the package instructions. Keep the pancakes warm while you finish preparing the rest of the mix. 2 Add the bananas and nuts to the pancakes and drizzle with maple syrup. Dust the top with icing sugar to serve.
Per Serving 136kcals, 4.2g fat (1.6g saturated), 14.2g carbs (8.7g sugars), 10.2g protein, 0.3g fibre, 0.664g sodium
Per Serving 156kcals, 3.2g fat (0.2g saturated), 31.2g carbs (19.8g sugars), 2.4g protein, 1.8g fibre, 0.073g sodium
Easy Food 47
Perfect pancakes The must-have recipes for the big day!
50 Easy Food
AUGUST/SEPTEMBER FEBRUARY 2010 2018
larder luck pancakes
THE ULTIMATE (THIN) PANCAKE MIX Serves 6 Whisk together 2 large eggs, 180ml milk, 120ml water, 120g plain flour and 45g melted butter until smooth. Cover and refrigerate for one hour. Melt some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm.
THE ULTIMATE (FLUFFY) PANCAKE MIX Serves 6 Sift 135g plain flour, 1 tsp baking powder, a pinch of salt and 2 tbsp caster sugar into a mixing bowl. Whisk together 130ml milk, 1 beaten egg and 2 tbsp melted butter. Stir into the flour mixture. Leave to sit for a few minutes until slightly thickened. Melt some butter in a frying pan over a mediumhigh heat. Cook ladles of the batter in the pan, flipping when bubbles form in the centre of the pancake.
MAKE THEM AHEAD! P P
P
Pancake batter will keep in the refrigerator for 48 hours. If you want to store the cooked pancakes, lay them out flat so they can cool once they’re out of the pan. When cooled, stack and store them in a resealable plastic bag in the fridge for five days or in the freezer for up to two months. When cooking pancakes that have been frozen, leave them to thaw first before peeling apart and cooking in a pan.
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Strawberry shortcake pancake Makes 6
1 x ultimate thin pancake mix 100g strawberries, fresh or frozen 1 tbsp caster sugar 50g cream cheese 50g whipped cream, plus extra for topping 5 digestive biscuits, crushed 1 Prepare the pancakes according to the recipe. 2 Add the strawberries and sugar to a
saucepan over a medium heat. Bring to a simmer, stirring regularly, for 5-7 minutes until thickened. Remove from the heat and leave to cool. 3 Beat the cream cheese and whipped cream until combined, then gently stir through half of the berry mixture. 4 Use the mixture to fill the pancakes, then top with more whipped cream and a drizzle of the berry sauce. Sprinkle over the crushed biscuits.
Per Serving 176kcals, 7.8g fat (4.3g saturated), 20.8g carbs (4.6g sugars), 5.7g protein, 0.9g fibre, 0.063g sodium
Easy Food 51
GET
shredded Poached, shredded chicken is a kitchen staple that can be used in a myriad of dishes
matics other aro g the Add any verin efore co s you like b r, such a te a with w , s n io n chicken o d rbs, slice e h r, h e s g e fr gin nd sliced r peeled a e wine o it h w f o a splash s that e ic p s y r an in sherry, o the dish plement m o c n ill w e chicke which th used. e b ill w
HOW TO POACH AND SHRED CHICKEN Serves 4 Arrange 4 chicken fillets or skinless thighs in a single layer in the bottom of a stockpot. Sprinkle with 1 tsp salt and add 2 crushed garlic cloves, 1 tsp black peppercorns and 1 bay leaf. Pour in enough cool water to cover the chicken by about 3cm. Place over a medium-high heat and bring to a boil. Immediately reduce the heat to low, cover the pot and allow to simmer for 12-15 minutes or until the chicken is completely opaque throughout. Remove from the heat and allow the chicken to sit in the hot water for another 5-10 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Shred using two forks, discarding the bones if using chicken thighs. Serve the shredded chicken hot or at room temperature, or allow to cool and then store in the fridge. To use the poaching liquid for a soup or another recipe, skim off any foam, then strain the liquid through a sieve and use as you would stock.
68 Easy Food
You can also use leftover roast chicken to make any of these recipes!
FEBRUARY 2018
what’s for dinner? shredded chicken
Barbecue sloppy Joes with jalapeño avocado spread Serves 4
1 tsp chilli powder Salt and black pepper
4 chicken fillets or skinless thighs, poached and shredded 120ml BBQ sauce 4 whole wheat or brioche buns
To serve: Lettuce, chopped Tomato, sliced Red onion, sliced Skinny chips
For the jalapeño avocado spread: 1 avocado, pitted 1 small jalapeño, deseeded and chopped (or leave the seeds in for more heat) Juice of ½ a lime
1 In a mixing bowl, combine the shredded chicken and barbecue sauce, tossing the chicken to coat in evenly in the sauce. 2 Combine all of the ingredients for the jalapeño avocado spread together in a food
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processor and whizz until smooth. 3 To assemble each sloppy Joe, heap one quarter of the barbecue chicken on each bottom bun. Top with lettuce, tomato and red onion. Spread the jalapeño avocado mixture on each top bun, then sandwich together. Serve with skinny chips. Per Serving 593kcals, 20.8g fat (4.6g saturated), 50.6g carbs, 15.6g sugars, 45.3g protein, 5g fibre, 0.834g sodium
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Easy Food 69
it! Don’t miss is on
New Year Chinese th February! Friday, 16
fan/ dish n d per. ped nions. on
the layer. hen
STIR IT
UP
These speedy stir fries are the perfect way to celebrate the Chinese New Year
TOP WOK TIPS STIR-FRY TO HEALTH
KNOW YOUR OILS
BERRY EXCITED
The healthiest way to sear food is at a high heat. Stir-frying retains the nutrients in food for maximum flavour but with minimum effort required.
Use a small amount of a good heat-stable oil such as coconut, rapeseed or peanut oil, all of which are perfect for stir-frying on a high heat. Save your virgin olive oils for delicious dressings.
The Chinese goji berry contains essential amino acids, as well as the highest concentration of protein of any fruit. Loaded with vitamin C and carotenoids, it has 21 trace minerals and is also high in fibre. Throw some into a stir-fry or over steamed fish for a sweet pop.
STEAMED NOT STIRRED Steam chicken, fish or tofu together with your favourite vegetables, marinated in a healthy Chinese sauce, for a healthy onewok supper. If it’s easy to cook, you’ll be likely to do it again. Consistently eat this way and you’ll be beaming with health.
RICE AND GRAINS BABY Try to mix several different kinds of rice for texture, flavour and nutrients. I often combine jasmine, brown rice, wild rice and red rice, and sometimes include lentils and chickpeas for maximum protein.
MAGIC MUSHROOMS The Chinese are obsessed with dried shiitake mushrooms; not only do they have an earthy, savoury umami flavour, they are also full of minerals and nutrients. Throw them into your broths and soups to add a little extra goodness.
Recipes, images and tips from
Stir Crazy By Ching-He Huang Published by Kyle Books Photography by Tamin Jones €22.50/£19.99
82 Easy Food
FEBRUARY 2018
cooking for fun stir fries
Spicy saucy Sichuan mushroom chow mein Serves 2 1 tbsp rapeseed oil 2 small garlic cloves, crushed and roughly chopped 2½cm piece of fresh root ginger, peeled and finely grated 1 large red cayenne chilli, deseeded and sliced 120g baby pak choy, leaves separated 1 tbsp Shaohsing rice wine or dry sherry 300g cooked egg noodles (150g uncooked)
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For the Sichuan spicy sauce: 100ml cold water 1 tbsp chilli bean paste 2 tbsp Chinkiang black rice vinegar or balsamic vinegar 1 tbsp low-sodium light soy sauce 1 tsp soft brown sugar 1 tbsp cornflour 1 tsp toasted sesame oil
seconds. Add the mushrooms and cook for one minute, then add the pak choy leaves and Shaohsing rice wine (or dry sherry) and toss for one minute. 3 Add the spicy sauce and bring to the boil. Add the cooked egg noodles and toss together until the sauce coats all the noodles and the noodles are warmed through. Serve immediately.
1 Whisk together all of the ingredients for the Sichuan spicy sauce in a small jug or bowl, then set aside. 2 Heat a wok over a high heat until smoking, then add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few
Per Serving 221cals, 10g fat (0.9g saturated), 23.4g carbs (6.7g sugars), 12.7g protein, 3.2g fibre, 2.4g sodium
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Easy Food 83
Cheat char siu pork with pak choy Serves 2 1 tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped A knob of fresh root ginger, peeled and grated 1 tbsp Shaohsing rice wine or dry sherry 200g pak choy leaves, sliced in half on the diagonal For the pork: 250g pork fillet, cut into 5mm slices ½ tsp dark soy sauce 1 tsp hoisin 1 tsp runny honey
84 Easy Food
A pinch of sea salt flakes A pinch of ground white pepper 1 tbsp cornflour For the sauce: 50ml cold water 1 tbsp low-sodium light soy sauce 1 tsp hoisin sauce ½ tsp yellow bean paste or miso paste 1 Place all of the ingredients for the pork except the cornflour in a bowl and turn to coat the meat evenly. Dust with the cornflour and set aside. 2 Whisk together all the ingredients for the sauce in a jug, then set aside. 3 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and stir-fry for a few seconds to
release their flavours. 4 Add the pork fillet and let it settle for 10 seconds to sear and brown, then flip it over. 5 Add the Shaohsing rice wine or dry sherry and toss for another five seconds. 6 Add the pak choy leaves, then drizzle in one tablespoon of cold water around the edge of the wok to create some steam to help it cook. Toss for 30 seconds to wilt the leaves, then pour in the sauce and toss again. Transfer to a serving plate and serve immediately. Per Serving 439cals, 23.5g fat (6.5g saturated), 10.1g carbs (3.4g sugars), 37.7g protein, 1.6g fibre, 37.7g sodium
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FEBRUARY 2018
cooking for fun stir fries
Xian lamb with stir-fried potatoes Serves 2 250g organic lamb fillet, sliced into 2cm chunks 120g new potatoes, unpeeled, cut into chunks 1 tbsp rapeseed oil 2 small red shallots, sliced 1 tbsp Shaohsing rice wine or dry sherry 1 tsp chilli bean paste 100ml hot vegetable stock 1 tbsp low-sodium light soy sauce 1 tbsp cornflour blended with 1 tbsp cold water 1 spring onion, finely sliced
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For the spice paste: ¼ tsp chilli powder ½ tsp ground cumin ½ tsp ground turmeric ½ tsp medium curry powder ½ tsp fennel seeds 1 Combine all of the ingredients for the spice paste in a bowl, add the lamb and turn to coat in the paste. Leave to marinate for 20 minutes. Meanwhile, boil the potatoes. 2 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the shallots and stir-fry for a few seconds to release their flavour. Add the marinated lamb and let it settle in the wok for 10 seconds, then flip it over and stir-fry for 20 seconds. 3 Add the Shaohsing rice wine (or dry
sherry). Add the cooked potatoes and the chilli bean paste and stir-fry for a few seconds. Add the stock and season with the light soy sauce. Bring to a simmer, then stir in the blended cornflour to thicken the sauce. As soon as the sauce bubbles and the ingredients are all coated and warmed through, it’s ready to serve. Give it one final stir, then garnish with the spring onion and serve immediately. Per Serving 390cals, 16.6g fat (3.8g saturated), 13.5g carbs (1.4g sugars), 37.3g protein, 2.2g fibre, 0.54g sodium
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Easy Food 85
classic This is a e that is re se cip Taiwane ick and u q for a d perfect It’s calle supper. cause speedy e b n e k p chic p three-cu s one cu lly it use a e n in io w it e d tra of ric uce, one e m a s e s of soy sa d of toaste re’s not and one cipe the re is th but still , h oil — in c up of ea c e n o e quit easures equal m ree. th ll a f o
Three-cup chicken Serves 2 250g boneless chicken thighs, sliced into 2½cm cubes Pinch of sea salt flakes Pinch of ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil A large knob of fresh root ginger, peeled and cut into large slices 2 garlic cloves, crushed but left whole 1 red chilli, sliced into rings 1 tbsp Shaohsing rice wine or dry sherry 50ml low-sodium light soy sauce
86 Easy Food
50ml toasted sesame oil 1 tsp caster sugar 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil 1 Place the chicken in a bowl, add the salt and ground white pepper and then dust with the cornflour. Mix well to coat the chicken pieces, then set aside. 2 Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger slices and fry until crispy and golden, then add the garlic and red chilli and toss for a few seconds to release their flavour. Add the chicken pieces and leave for 10 seconds to
sear and colour, then flip them over. Season with Shaohsing rice wine (or dry sherry) and stir-fry for 2-3 minutes over a high heat until the chicken is almost cooked. 3 Add the light soy sauce, the toasted sesame oil and the sugar and cook for five minutes until the liquid has almost evaporated. The chicken should have a dark brown, slightly sticky shine. Add the basil leaves and toss through to wilt, then take off the heat and serve immediately. Per Serving 553cals, 47.7g fat (8.1g saturated), 5.7g carbs (3.8g sugars), 23g protein, 0.2g fibre, 2.1g sodium
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FEBRUARY 2018
SUPPER for lovers UOTE: QUICK Q sincerer o n is “There f the love o love than rge o e G — d.” good foo haw Bernard S
88 Easy Food
This easy yet elegant Valentine’s Day dinner for two is sure to impress that special someone MAKE IT YOURS: If you’d prefer not to have much garlic during a romantic meal, simply omit it here and sauté the prawns in butter.
FEBRUARY 2018
cooking for fun Valentine’s Day
Starter
Spicy seafood bisque with garlic prawns Serves 2 1 x 400g tin of lobster bisque soup 1 tbsp harissa Zest of 1 lime 40ml cream, plus extra to drizzle 16 large raw king prawns, peeled and deveined 30g butter 2 garlic cloves, crushed Handful of fresh coriander leaves, chopped
being careful not to let it burn. 4 Turn the heat to medium and carefully whisk in the cream. The caramel will be hard at first but will dissolve as the cream heats. Keep stirring gently just until all of the caramel has dissolved into the cream. 5 Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated and the mixture is smooth. Stir in the vanilla extract. 6 Divide the mixture between two oven-safe
ramekins. Place the glasses in a baking dish and pour hot water into the dish so that it comes about 2cm up the sides of the ramekins. 7 Bake for 30-40 minutes until set on the edges but still a little wobbly in the centre. Allow to cool, then place in the fridge for two hours until chilled. Sprinkle with flaked sea salt to serve. Per Serving 429kcals, 34.5g fat (20.3g saturated), 27.9g carbs (25.3g sugars), 4.4g protein, 0g fibre, 0.117g sodium
To serve: Sourdough bread, sliced and toasted 1 In a small pan over a medium-high heat, combine the lobster bisque and harissa together and heat until bubbling. 2 Stir in the cream, then turn the heat to medium-low and keep warm. 3 Melt the butter in a frying pan until starting to foam. Add the garlic and prawns. Cook the prawns for one minute per side until pink. 4 To serve, pile the prawns into the centre of two shallow soup bowls. Pour over the spicy bisque. Drizzle lightly with cream and garnish with the coriander leaves and lime zest. Serve with toasted sourdough. Per Serving 331kcals, 17.1g fat (8.9g saturated), 27.7g carbs (3g sugars), 19g protein, 1.8g fibre, 1.13g sodium
Dessert
Salted caramel pots de crème Serves 2 2 large egg yolks 50g granulated white sugar 160ml double cream ¼ tsp vanilla extract Flaked sea salt, to serve 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. In a small bowl, whisk the egg yolks until well blended. Set aside. 2 In a heavy-bottomed saucepan, stir together the sugar and 40ml of water. Place over a medium-high heat and stir for 20-30 seconds just to dissolve the sugar. 3 Turn the heat up, stop stirring and bring the mixture to a boil. Continue boiling without stirring for 6-8 minutes until lightly browned,
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Easy Food 89
WARNING: MAY CONTAIN
chocolate HEAD STRAIGHT TO CHOCOHOLIC HEAVEN WITH THESE INDULGENT RECIPES
92 Easy Food
FEBRUARY 2018
cooking for fun chocolate
GET TO KNOW YOUR CHOCOLATE The percentage on a chocolate bar tells you how much of the bar, by weight, is made from pure cacao beans or parts of the bean (such as cocoa butter or cocoa solids). Generally, the higher the percentage, the more intense and less sweet the chocolate will be. Dark chocolate is produced using higher percentages of cocoa, generally
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ranging from 55% to 99%. The percentage on the label also indicates sugar content: a 70% bar will contain 30% sugar, whereas a 55% bar contains about 45% sugar.
percent pure chocolate.
Milk chocolate is cocoa beans mixed with sugar and milk (or cream). In the European Union, milk chocolate must contain at least 25% pure chocolate with milk and sugar; in the United States, it only has to contain 10
Unsweetened chocolate is pure chocolate without added sugar. It might also be known as bitter chocolate or baking chocolate, and is cocoa powder in a dry form. It is used almost exclusively for baking.
White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.
Easy Food 93
SPICED DARK CHOCOLATE TARTLETTES Makes 12 1 x 320g sheet of shortcrust pastry, thawed if frozen 120g dark chocolate (56% cocoa solids), chopped 80ml double cream ¼ tsp ground cinnamon A pinch of chilli powder A pinch of cayenne To serve: Whipped cream 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry and cut out 12 discs to fit the
96 Easy Food
cups of a 12-hole muffin tin. 2 Press the discs into the tin and prick the bottoms with a fork. Bake for 12-15 minutes until golden brown. Remove from the oven and leave to cool on a wire rack. 3 Heat the dark chocolate and cream in a bowl set over a saucepan of gently simmering water; make sure the bottom of the bowl does not touch the water. 4 Stir in the cinnamon, chili powder and cayenne until combined. 5 Spoon about one teaspoon of the chocolate mixture into each mini tartlett. Refrigerate or serve immediately. Serve with a dollop of whipped cream.
me We decorated so th wi s tte tle tar r of ou am cre ed ipp wh ed pip milk and others with s. ing av sh te chocola
Per Serving 198kcals, 13.2g fat (3.6g saturated), 17.9g carbs (5.2g sugars), 2.2g protein, 0.7g fibre, 0.01g sodium
FEBRUARY 2018
cooking for fun chocolate
BROWNIE COOKIES Makes 12 100g butter 280g dark chocolate, chopped 3 large eggs 2 tbsp cocoa powder 200g caster sugar 1 tsp vanilla ½ tsp salt ½ tsp baking powder 90g plain flour 40g milk chocolate chips 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Melt the butter and dark chocolate in a bowl set over a saucepan of gently simmering water; make sure the bottom of
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the glass bowl does not touch the water. Stir until smooth, then remove from the heat and leave to cool slightly. 2 Beat the eggs, cocoa powder and sugar in a mixing bowl for a few minutes until thickened. Beat in the melted chocolate. 3 Beat in the vanilla, salt and baking powder. Stir in the flour until just combined. Fold in the chocolate chips. 4 Drop spoonfuls of the batter onto baking trays and bake for 10-12 minutes until set around the edges. Leave to cool for a few minutes on the trays, then transfer to a wire rack to cool completely. Per Serving 323kcals, 17.7g fat (10.5g saturated), 38.4g carbs (28.3g sugars), 3.5g protein, 2.4g fibre, 0.163g sodium
Easy Food 97
112 Easy Food
FEBRUARY 2018
make it healthy! vegan favourites
ALL YOU
need is Veg These vegan versions of your favourite dishes make going meat-free easier than ever
Cannellini bean and thyme pot pie Serves 4-6
For the filling: 2 tbsp olive oil 1 large onion, finely chopped Salt and black pepper 450g carrots, finely chopped 40g plain flour 100ml white wine 650ml vegetable stock 2 tsp fresh thyme leaves 1 x 400g tin of cannellini beans, rinsed and drained For the pastry: 200g plain flour Pinch of salt 140g vegan butter, chilled and cubed 4-6 tbsp ice cold water
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1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Heat the olive oil in a large pot over a medium heat. Cook the onion with a pinch of salt and pepper for 4-5 minutes until soft and translucent. 3 Add the carrots and cook for another 2-3 minutes. Sprinkle over the flour and cook for one minute, stirring to coat well. 4 Slowly add the wine and stock a splash at a time, whisking to prevent clumps. 5 Add the thyme and beans and bring the mixture to a simmer. Turn the heat to low and simmer for 4-5 minutes. Remove from the heat, cover and set aside. 6 In a bowl, combine the flour and salt. 7 Grate in the vegan butter and rub together briefly until the mixture resembles wet sand. 8 Add the cold water one tablespoon at a time, using a wooden spoon to mix gently. Add only as much water as needed to help the mixture come together into a dough.
9 Use your hands to gently pull the dough together in the bowl. Transfer to a wellfloured work surface and form into a disc. 10 Lightly flour the top of the dough and a rolling pin. Gently roll out the dough to about ¼cm thick, adding more flour as needed to prevent sticking. 11 Transfer the bean filling into a baking dish. 12 Carefully place the pastry on top of the filling, crimping the edges and trimming away any excess. Use the tip of a sharp knife to poke 2-3 small holes in the top of the pastry to allow steam to escape. 13 Bake for 40-45 minutes or until the filling is bubbly and the pie crust is golden brown. Allow to rest for five minutes before slicing and serving.
Per Serving 507kcals, 22.4g fat (7.5g saturated), 61.2g carbs, 6.1g sugars, 13.2g protein, 11.9g fibre, 0.504g sodium
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Easy Food 113
Chocolate chip cookies Makes about 24
100g coconut oil, chilled until solid 250g brown sugar 2 tbsp vanilla extract 60ml coconut milk 4 tbsp unsweetened apple sauce 280g plain flour 1 tsp bicarbonate of soda ½ tsp salt 300g vegan chocolate chips Flaked sea salt
114 Easy Food
1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line two large baking trays with parchment paper and set aside. 2 In a large bowl whisk together the coconut oil, brown sugar and vanilla extract. Beat until well combined. 3 Add the coconut milk and apple sauce and whisk until well combined. 4 In a separate bowl, combine the flour, bicarbonate of soda and salt. Whisk well to combine. 5 Add the dry ingredients into the wet and beat together into a thick batter using a wooden spoon. The batter will be very thick!
Fold in the chocolate chips. 6 Scoop mounds of dough around the size of two tablespoons onto the prepared baking trays, leaving 4-5cm between them to allow the cookies to spread. 7 Bake for 8-10 minutes or until the edges are golden. Sprinkle with sea salt. Allow to cool on the baking tray for 15 minutes, then transfer to a wire rack to finish cooling. Per Serving 195kcals, 8.2g fat (5.8g saturated), 28g carbs, 18.1g sugars, 2.1g protein, 1.2g fibre, 0.134g sodium
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FEBRUARY 2018
make it healthy! vegan favourites
Buffalo “wings” Serves 4
1 head of cauliflower, chopped into florets 120ml almond or soy milk 120ml water 90g plain flour 2 tsp garlic powder 1 tsp cumin 1 tsp paprika ¼ tsp salt ¼ tsp ground pepper 250ml vegan Buffalo hot sauce, e.g. Frank’s 1 tbsp vegan butter
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1 Preheat the oven to 220˚C/200˚C fan/ gas mark 7. Line two baking trays with parchment paper. 2 In a bowl, combine the milk, water, flour, garlic powder, cumin, paprika, salt and pepper. Mix into a thick batter. 3 Dip the cauliflower in the batter, shaking off any excess before placing the cauliflower in a single layer on the baking trays. 4 Bake for 15 minutes until golden brown, flipping halfway through. 5 Melt the butter in a small saucepan over a low heat. Stir in the Buffalo sauce, then remove from the heat and transfer to a bowl.
6 Remove the cauliflower from the oven, add to the wing sauce and toss to coat evenly. Return the cauliflower to the baking tray and return to the oven for another 15 minutes. Serve immediately. Per Serving 202kcals, 10.5g fat (7.4g saturated), 24g carbs, 3.1g sugars, 4.8g protein, 3.4g fibre, 0.491g sodium
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Easy Food 115
Baked butternut mac ‘n' cheese Serves 4-6
½ a butternut squash, peeled and chopped 2 tsp olive oil Salt and black pepper 90g raw cashews 250ml soy milk 3 garlic cloves 1 tbsp lemon juice 6 tbsp nutritional yeast ½ tsp Dijon mustard ½ tsp dried Italian seasoning ½ tsp turmeric ½ tsp paprika 450g macaroni, penne, farfalle or other short pasta
116 Easy Food
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the butternut squash on a large baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast for 40 minutes, flipping the pieces over halfway through. 2 Place the cashews in the bowl of a food processor and whizz into fine crumbs. Add the soy milk, garlic, lemon juice, nutritional yeast, mustard, Italian seasoning, turmeric and paprika. Add some salt and pepper and whizz until smooth. 3 Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions. 4 Add the roasted squash to the food processor and whizz until smooth. 5 Drain the pasta well, then return to its
pan over a medium heat. Add the sauce and stir to coat. Serve as is, or transfer to a baking dish, top with a sprinkle of vegan breadcrumbs and bake at 180˚C/160˚C fan/ gas mark 4 for 20-25 minutes. Per Serving 390kcals, 11.8g fat (2.1g saturated), 56.8g carbs, 3.1g sugars, 17.2g protein, 3.9g fibre, 0.84g sodium
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MAKE IT YOURS: Add cooked peas or broccoli florets to the mac ‘n’ cheese, if desired.
FEBRUARY 2018
make it healthy! vegan favourites
Bolognese sauce
Salt and black pepper Pinch of sugar
4 tbsp dried green or puy lentils 3 tbsp olive oil 1 small onion, finely chopped 3 large garlic cloves, crushed 1 carrot, very finely chopped 1 celery stalk, very finely chopped 12 cherry tomatoes, washed and halved 6 sun-dried tomatoes ½ tsp dried basil ½ tsp dried oregano 30g walnuts, roughly chopped 3 tbsp fresh basil leaves, chopped 2 tbsp tomato purée ¼ tsp hot chilli powder (optional) 1 tbsp balsamic vinegar
To serve: Spaghetti, cooked Fresh basil leaves, torn
Serves 2
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1 Cook the lentils according to package instructions, then set aside. 2 Heat two tablespoons of the olive oil in a large pan over a low heat. Cook the onion for 5-6 minutes until soft, then add the carrot and celery and cook for another 3-4 minutes. Add the garlic and cook for one minute longer. 3 Place the sun-dried tomatoes in a small bowl, cover with boiling water and allow to soak and soften for 10 minutes. 4 Roughly chop the softened tomatoes
and pound into a paste using a pestle and mortar. Add the walnuts, basil leaves and remaining olive oil and work into a paste with the sun-dried tomatoes. 5 Push the onion mixture to the side of the pan and increase the heat to medium-high. Add the cherry tomatoes, cut side down, and cook for two minutes. 6 Add the sun-dried tomato mixture along with the cooked lentils, tomato purée and balsamic vinegar. Season to taste with salt, black pepper, chilli powder and sugar. 7 Ladle the sauce over cooked spaghetti and top with extra basil leaves to serve.
Per Serving 575kcals, 33.5g fat (3.9g saturated), 61.8g carbs, 25.6g sugars, 18.9g protein, 17.6g fibre, 0.187g sodium
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Easy Food 117