RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 130
78
• COOKING WITH SPINACH • PERFECT STRAWBERRY PAIRINGS • SUMMERY POTATOES • NEW IDEAS FOR FISH • FRENCH TOAST • KIDS COOKING • LACTOSE-FREE MEALS •
FROM RECIPES ST OUR TE N KITCHE
SEASONAL
home cooking WEEKNIGHT
dinners
Hoisin pork tacos p.51
STAFF PICKS
THE TOP EASY FOOD RECIPES
GLUTEN-FREE
SPECIAL GUEST
UK £4.95
ROI 33.90
UK £3.70 AUS $7.00 MAY 2018
9 771649 425110
MAY 2018
R 39.90 (incl. VAT)
05
baking
EDITOR! Chef, cookbook au thor and Irish food champion Kevin Du ndon gives us a masterclass in cook ing basics
from Evoke a reaction with the new collection from
evoke evoke S P E C I A L
E D I T I O N
evoke
evoke S P E C I A L
E D I T I O N
evoke
Also available in: Also available in:
S P E C I A L
E D I T I O N
S P E C I A L
E D I T I O N
evoke evoke S P E C I A L
E D I T I O N
S P E C I A L
E D I T I O N
The Evoke Collection is available from all leading electrical retailers
Morphy Richards is part of the Irish owned Glen Dimplex Group
Morphy Richards is part of the Irish owned Glen Dimplex Group
The Evoke Collection is available fromand all leading nationwide. To find your local retailer to viewelectrical the entireretailers range of Morphy Richards products, please visitand www.morphyrichards.ie nationwide. To find your local retailer to view the entire range of Morphy Richards products, please visit www.morphyrichards.ie Find us on Facebook Find us on Facebook
Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Vegan berry muffins, p.41
Easy Foodies!
Contributors Michael Fleming, Aoife Howard and Danielle Conaty DESIGN Nicola Burgess and Rory Maguire 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: Baileys chocolate macaroons, p.125 ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com
I truly think we have some of the very best natural ingredients here in Ireland — from meat and fish to produce and dairy — and these are the perfect building blocks for delicious cooking. I’m sharing some of my favourite tried-and-true recipes from p.18 to give an idea as to how straightforward and enjoyable cooking can be. I know from experience in my restaurant kitchens and from the Dunbrody Cookery School where the pitfalls can lie, so I’m also including plenty of tips and tricks of the trade to help you along the way. Once you feel confident as a home cook, you’ll never need to reach for another ready meal again. There’s plenty in this issue to keep you well-fed, so don’t shy away from having some fun in the kitchen to feed those long summer days!
Kevin
BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Lactose-free scones, p.106 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Spaghetti with bacon, tomatoes and corn, p.61
Check out our other titles... Breastfeeding tongue tie • Weaning tips • Caring for precious newborn skin • Family food • Crafty fun
Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253 Printed in the UK
Magazines Ireland “Publisher of the Year” 2015 & 2012
EP39_116_Pampers_AD.indd 116
JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is �60.00/£50.00
All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.
www.easyfood.ie
www.facebook.com/easyparentingmagazine 11
APRIL / MAY 2018
Magazines Ireland “Annual of the Year” 2013
Ireland’s No.1 pregnancy & baby magazine ISSUE
ICHE E QU .44 -FRE , P EN NE UT AI GL LORR
easy parenting
Precious beginnings
116
Kevin Dundon
I’m a big believer in the idea that anyone can cook wholesome, delicious food for themselves and their families. Whether it’s taking small steps to make even one meal for yourself a week, or branching out to include more seasonal, Irish ingredients in your recipes, you’d be amazed at what returns you’ll get from even a small investment of your time in the kitchen.
42
April / May 2018
Your guide to a delicious life without gluten
Expert Advice Just For You
TREAT THE
Mammy
ways to wind your baby EASY AND FUN
kids birthday party ideas
WHAT HAPPENS WHEN YOUR WATERS BREAK?
pregnancy diet dos and don’ts
Real mums... real solutions Birth story, baby diary, family recipes, & crafts
Fresh
FLAVOURS
MOTHER’S DAY BRUNCH
EXPERT ADVICE: HELP YOUR TODDLER TO TOILET TRAIN
70 + Si
ea mple Sp ring M
£2.70 – UK
€2.90 – ROI
13/10/2017 11:20
Have fun with it!
ls
Digital Intern Emily Brady foodintern@zahramediagroup.com fave recipe: Butterscotch Mascarpone French toast, p.92
ROI 35.95 UK £5.45 SPRING 2018
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Hoisin pork tacos, p.51
Welcome to the May issue of Easy Food — the days are stretching into longer, lazy evenings as the sun is warming up our lovely island. This is always one of my favourite times of year to be cooking — fresh fruits and veg are ready to shine, and it doesn’t take much to make them the stars of your weeknight meals. There’s nothing I enjoy more than wandering into the kitchen gardens at Dundrody House and Cookery School and letting the season’s offerings dictate what I’ll be cooking that night!
THE NEXT ISSUE...
The June/Ju ly Summer Sp ecial will be on sa le from June 2nd !
Plus:
Expert advice Gluten-free travel tips
Pub grub | Retro recipes | Beautiful bakes | Fab fondue
EGF8_01_Cover.indd 1
06/02/2018 15:58
HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851.
General enquiries:
Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.
Join us on:
Easy Food 3
REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
May
CONTENTS
Exciting things for you to win!
Spinach torte
P.33
WHAT’S IN SEASON? 30 GREEN MACHINE
Packed with nutrients, spinach is the
perfect go-to summer ingredient
36 EAT IRELAND
Recipe Editor Jocelyn Doyle takes a deep
dive in Co. Louth
LARDER LUCK 46 SUMMER SPUDS
See how versatile potatoes can be in
these light summertime recipes
50 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming discusses pork without telling any pork pies!
52 JUST CHILLIN’
Learn more about versatile vodka
54 REPERTOIRE RECIPES
Kids will love these healthy frozen chocolate banana treats
Grilled peaches with whiskey smoked sea salt
P.37
WHAT’S FOR DINNER? 70 SUMMER LOVIN’
These summery lamb recipes are perfect for al fresco dining
77 15 WAYS WITH FRESH FISH
4 Easy Food
Tasty new ways to include fresh salmon,
hake and sea bass in your everyday diet
P.55 Frozen choco-nut bananas MAY 2018
Butterscotch Mascarpone French toast
P.92
COOKING FOR FUN
Lactose-free scones
P.106
92 PICK A SIDE
When it comes to French toast, are you
sweet or savoury?
KIDS’ KITCHEN 96 PRACTICE MAKES PERFECT
Homemade pink lemonade
P.100
Our Home Ec expert gives the low- down on the Leaving Cert paper
99 EASY JUNIORS
Get picnic-ready with this delicious homemade lemonade!
Coconut and lime marshmallows
P.126
MAKE IT HEALTHY!
102 LACTOSE-FREE LIVING
Recipes and tips for living a delicious lactose-free life
110 OH MY GOODNESS!
Get the summer glow with blogger
Aoife Howard’s dairy-free twist on pesto
FROM THE Cover P.82
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
www.easyfood.ie
home cooking WEEKNIGHT
dinners
Hoisin pork tacos p.51
STAFF PICKS
THE TOP EASY FOOD RECIPES
GLUTEN-FREE
baking
The team behind the magazine choose our all-time favourite Easy Food recipes
UK £4.95
AUS $7.00 MAY 2018 UK £3.70
SPECIAL GUEST EDITOR! Chef, cookboo
k author and champion Kevin Dundon Irish food gives us a masterclass in cooking basics
120 All the knowledge you need to become an expert in the kitchen
124 TINY TREATS Food Stylist Shannon Peare gives a
masterclass on homemade sweets
P.112
GLUTEN-FREE BAKES
These gluten-free bakes make the perfect summertime treats
P.18
COOKING WITH KEVIN
ROI 33.90
MAY 2018
Keep it simple, keep it quick with a whole week’s worth of easy family meals
SEASONAL
05
WEEKLY MENU PLANNER
FROM RECIPES ST OUR TE KITCHEN
9 771649 425110
P.58
78
R 39.90 (incl. VAT)
Discover more gorgeous pairings for seasonal strawberries
EASY FOOD ALL-STARS
• COOKING WITH SPINACH • PERFECT STRAWBERRY PAIRINGS • SUMMERY POTATOES • NEW IDEAS FOR FISH • FRENCH TOAST • KIDS COOKING • LACTOSE-FREE MEALS •
PERFECT BERR-INGS
EASY FOOD ISSUE 130
P.38
FROM OUR KITCHEN TO YOURS
Celebrated chef and champion of Irish food, Kevin Dundon shares his expert tips for achieving your best home cooking
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
Recipes and images from
Kevin Dundon’s Back to Basics by Kevin Dundon Published by Mitchell Beazley, €20/£20 www.octopusbooks.co.uk Image credit: Cristian Barnett
K
IN THE KITCHEN WITH
Kevin
Chef and Irish food champion Kevin Dundon gives us a masterclass in the basics of quality cooking 18 Easy Food
evin Dundon has been a fixture of Irish cooking for years as one of the country’s most celebrated and award-winning chefs. He was the exectuive head chef of Dublin’s The Shelbourne Hotel at the age of 26, and founded Dunbrody Country House and Restaurant with his wife, Catherine, four years later. He has cooked for heads of state and royalty, including Irish and American presidents and Queen Elizabeth II, not to mention Graham Norton and Bono. His culinary empire also includes the Dunbrody Cookery School and a pub, aptly named The Local. At the root of Kevin’s business and cheffing success is his drive to get good Irish food into kitchens across the globe — and he certainly practices what he preaches. From cookery books and television series to cooking demonstrations near and abroad, Kevin’s career has been a testament to Irish ingredients and home cooking. He is often cited by Tourism Ireland as a “Face of Irish Food” and is a SuperValu Good Food Ambassador, prompting Irish consumers to make small changes to cook at home more often. He is most at home in the kitchen and thrives when teaching people how to cook, which is just one of the reasons he has been such a friend to Easy Food over the years. He was one of our recurring judges at the Easy Food Home-Cook Hero Awards, offering cooking advice and calming encouragement to home cooks as they anxiously prepared their dishes for the competition. It is this rapt attention to others as they progress to becoming better home cooks that has made Kevin such a natural instructor and champion of Irish cooking.
MAY 2018
guest editor Kevin Dundon
Kevin and editor Caroline having the chats in the Easy Food kitchens
His cookbook, Kevin Dundon’s Back to Basics, is a tome of tried-and-tested recipes that every home cook should know. Kevin breaks each recipe down into easy-to-follow steps with clear images and useful tips staight from his recipe notes — it’s the nearest thing to having Kevin right in the kitchen with you, characteriscally offering sage advice and words of encouragement to help you along the way. Kevin’s wealth of knowledge combined with his passion for making good cooking accessible is what has cemented his spot as a go-to source for all things food in Ireland, and we can’t wait to see where he will bring us next. From your years in the food industry, what changes have you noticed in Irish dining? I think the style of dining has changed over the years, and for the better. For a while, there were the trends of nouvelle cuisine and fine dining, which didn’t last too long, and now I think what people want is to go out and enjoy really good food in a casual environment. They don’t necessarily want to dress up to go out to dinner, but want to sit
www.easyfood.ie
“Spend more on good quality ingredients and do less to them. You’ll likely find that it works out around the same price because when you’re spending the money where it counts, you don’t need to do as much to it by adding extra ingredients.” and enjoy conversation over a meal made with quality ingredients. What about changes to the way we approach home cooking in Ireland? To be honest, I don’t think the food we have or what we prepare has changed hugely, it’s just that we didn’t realise what we had. Ireland used to be centered around a very “meat and two veg” type of cuisine, but in saying that, our meat is amazing and it deserves to be a star of a meal. Same
with our produce, our fish and the local ingredients that form the base of so many Irish products. These are the fundamentals of our cuisine. Why is it so important to understand our native ingredients? I do think we went through a period of time in Ireland where people didn’t care as much about where their food came from; they wanted to eat good food and they weren’t as concerned with how it got to the plate.
Easy Food 19
What other lessons do you stress in the Dunbrody Cooking School for students and new cooks? The best part of the Dunbrody Cooking School is that we allow a maximum of 10 students per class, so it’s a very one-to-one lesson and we can cater to any skill level for our students, or whatever goal they hope to achieve from the course. We start every course with the fundamentals: getting your ktichen in order and the basic recipes that highlight essential skills. For instance, a homemade pesto is so easy to put together and it stores really well, but students can see how versatile it can be and that it actually costs less to make somehting like this yourself rather than buy a shop-bought variety. Similarly, homemade bread is one of the simplest things to make, but carries such a “wow!” factor; if you’re hosting a dinner party and serve a batch of homemade bread (that may have taken 10 minutes to mix), your guests are immediately hooked. We also cover skills that home cooks might not need to always use — like filleting a fish — but it helps build confidence in the kitchen, which is crucial.
Now, it’s great to see the emphasis back on provenance, because it’s important for us to understand our native Irish foods and how the land affects the final result. Take Achill Lamb for instance — the lamb is roaming across thousands of acres, eating heather on the mountains in the morning, and ends up on the beach eating seaweed that evening. So you can imagine the cross-pollination of flavours there, from the sea saltiness to perfumed flavours from the heathers — it makes for an exceptional piece of meat that can be cooked quite simply and show off the amazing flavours and ingredients of Ireland. What can home cooks do to incorporate more quality Irish ingredients into their cooking? The most important thing to remember when cooking at home is to keep it simple: don’t have too many flavours going on and focus on good-quality ingredients. This applies whether you’re hosting a dinner party or feeding your family on a Tuesday night. The first step is to be aware of what you’re buying; even supermarket packaging now
20 Easy Food
shows which farm the meat and eggs come from. I would advise to spend more on good quality ingredients and do less to them. You’ll likely find that it works out around the same price because when you’re spending the money where it counts, you don’t need to do as much to it by adding extra ingredients. This is particularly true with chicken; if you’re clever about it, you can get two meals out of a good free-range or corn-fed chicken to feed a family of four. Maybe you do a roast chicken the first day, then stretch the leftovers into a curry or a chicken soup, and can use the carcass to make a homemade stock to keep on hand. So while you might be spending a small bit more on the chicken, you can make your money go further when you can use every piece of it. Also, be clever about what you’re buying and familliarise yourself with ingredients that can deliver the same results, for less. For example, if you’re about to make a curry or stir fry, you don’t need to buy chicken breasts; why not opt for the thigh, which actually has more flavour and will cost you a fraction of the price.
Why is being a confident home cook so important? Recipes are there for a guide, but you cook from the heart. And the more you cook, the more confident you become. You might plan to make a recipe one night and realise you’re missing a few ingredients — being a confident cook means that you’ll be able to improvise and make the most of what you have on hand. You’ll base your cooking off of what goes well together, or what combinations you personally prefer, rather than what is written exactly in the recipe. What steps do you take when choosing what to cook? The first thing I do when I’m shopping is choose my protein — based on what looks good, what I have a taste for, or what’s on offer — and then build a meal around that. In my house, we like to eat fish about twice per week and usually eat a vegetarian dinner once or twice. When you’re looking at recipes or browsing through a cookbook or recipe magazine, I think all that inspiration from those pages gets lodged in the back of our minds and we refer to it when we’re piecing meals together. Both of us — myself and Easy Food — are in a priveledged position to inspire people to cook and to get people
MAY 2018
guest editor Kevin Dundon
cooking from scratch, which is not necessarily the same as cooking at home. Becoming more familiar with ingredients is the best way to start cooking from scratch. What ingredients do you always have on hand to help you round out your meals? I would always have a jar of goose fat in the cupboard becase I think it’s just the best flavour for cooking roast potatoes, or even as a base for a Sunday roast. You can’t beat it! Also, quality Irish butter. I’m fortunate in that I have fresh herbs in the garden, but I would say it’s great to keep some fresh herbs on hand and to have a well-stocked spice rack. I always have garlic and onions in the house too, and those along with flavour from fats, herbs and spices are really the building blocks for so many meals. How can home cooks get into the habit of cooking from scratch more often, while making the most of what’s available in the kitchen? I would make a habit of always knowing what you have in the kitchen. How many times do you wander into the kitchen and find six open jars of mayonnaise? I could do a fridge clear-out meal the night before your main weekly shop. Maybe you have a leftover chicken fillet, a pork chop and some veg — just throw them together in a stir fry or soup and you never know what new delicious meal you’ll create. So not only are you using up leftover ingredients, but you’re also routinely keeping inventory of what’s in the kitchen so that you’re not double-buying ingredients and wasting money. What advice do you have for home cooks who find themselves cooking multiple meals to suit picky eaters? Not everyone can like every meal you cook, and it can be particularly tricky with kids or people who have closed themselves off to new foods. However, I think it’s so important
to keep introducing these, especially to kids, so they can become familiar with them and develop a palate for different ingredients. Catherine and I had a standing rule when it came to new foods with our kids: they have to try it, but they don’t have to finish it. If they didn’t like it, that was fine, but we would never stop introducing new foods and I’m happy to say now that my kids have great palates. Of course, there are always going to be certain things people don’t like — Catherine hates peppers and mushrooms, so I really only cook with those whenever she’s away! I find that our palates never stop evolving and we might still surprise ourselves with what we have yet to try.
“Both of us — myself and Easy Food — are in a priveledged position to inspire people to cook and to get people cooking from scratch.” www.easyfood.ie
Have you ever had a kitchen disaster that turned into a good lesson? I have indeed, but I always think any disaster in the kitchen can be fixed. I was once preparing a media dinner in Canada and decided to make a nasturtium blossom sorbet. I let the blossoms infuse for a few hours, but when I returned to them I discovered the liquid had turned to this mucky brown colour — not what I had anticipated! I didn’t have time to make anything else, so decided to turn it into a champagne sorbet with some nasturiums to garnish. It needed a splash of lemon juice, but when I added it to the pan I watched the colour change in front of my eyes from this unappetising brown to a lovely, vibrant pink. I hadn’t expected anything like this, but it tasted amazing and I was delighted with the result. It was a lesson to not give up on something that didn’t turn out exactly as you planned, especially when trying something new. If you play it right, you can never really have a disaster in the kitchen, as some of the best ideas come out of disasters. If you make a cake and it sinks in the centre, so what? Crumble it up and make a trifle out of it. And if nothing else works, sure, just throw a bit of Baileys over the top!
Easy Food 21
Roast beef with Yorkshire puddings, roast potatoes and gravy Serves 6-8
“There’s nothing nicer than sharing a home-cooked roast with family and friends, especially if light and airy (popover-like) Yorkshire puddings are part of the meal. For the best results, make sure the oil in the tin is very hot before adding the batter, and avoid opening the oven door during cooking as it can cause the puddings to collapse.” 3 carrots, cut into chunks 1 large onion, cut into chunks 1 garlic bulb About 2kg sirloin (tenderloin) of beef Sunflower oil, for roasting For the Yorkshire puddings: 250g plain flour Salt and black pepper 4 eggs, beaten 400ml milk For the roast potatoes: 8-12 potatoes 50g duck fat or oil For the gravy 1 tbsp plain flour 85ml red wine 300ml beef stock 1 First prepare the Yorkshire pudding batter. Sift the flour into a large bowl and add a pinch of salt and pepper. Whisk the eggs and milk together in a separate bowl, then add to the flour and whisk until you have a smooth batter. Leave to rest. 2 Preheat the oven to 200°C/180˚C fan/gas mark 6. 3 Season the beef with salt and pepper and drizzle with sunflower oil. 4 Heat a roasting pan and, when hot, brown the beef on all sides. Arrange the carrots, onion and garlic in the roasting pan and sit the meat on the vegetables. Roast for 15–20 minutes. Reduce the heat to 160°C/140˚C fan/gas mark 3 and baste the beef with the juices in the bottom of the pan. Roast for the following times per 450g. Rare: 12-13 minutes; medium-rare: 17-18 minutes; well done: 22-24 minutes. 5 Meanwhile, place the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain and give the potatoes a
22 Easy Food
little shake to fluff the edges. Put the fat in a roasting pan and place in the oven until melted. Add the potatoes to the hot fat, place them on the top shelf in the oven and roast for 25-35 minutes. The beef should be moved to the bottom of the oven. Once it is removed from the oven to rest, increase the oven temperature to 190°C/170˚C fan/gas mark 5. 6 About 30 minutes before you are ready to serve, take a 12-hole muffin tin and quarterfill each hole with sunflower oil. Place in the oven for 5-10 minutes, until the oil is sizzling, then spoon in enough batter to half-fill each hole. Bake for 15-20 minutes on the top shelf, until well risen and golden brown. 7 When the beef is cooked to your liking, transfer it to a plate, cover loosely with foil and leave to rest for 25-30 minutes. 8 Now make the gravy. Place the roasting pan on the hob or stove, add the flour to the
remaining juices and stir until the mixture becomes dry and lumpy. Slowly add the wine and stock, whisking as you do so. Strain through a fine sieve or strainer into a clean saucepan and cook for a further 2-4 minutes. Taste and adjust the seasoning if necessary. 9 Carve the beef at the last minute and serve with the Yorkshire puddings, roast potatoes and gravy. Per Serving 878kcals, 25.7g (9.4g saturated), 67g carbs (7.1g sugars), 88.4g protein, 7g fibre, 0.394g sodium
Kevin’s top tip
Roast whole garlic cloves with the potatoes to add extra flavour.
MAY 2018
guest editor Kevin Dundon
Multi-seed Guinness brown bread Makes a 900g loaf
“Packed with flavour, this bread is perfect for serving with soups, stews and cheese. The loaf requires no rising time and should be stirred as little as possible, so it’s also really quick to make. It will keep fresh for 4-5 days and is suitable for freezing.” Sunflower oil, for greasing 50g plain flour 350g wholemeal flour 75g porridge oats 50g pinhead oatmeal Pinch of salt 2 tsp bicarbonate of soda 1 large egg 100ml Guinness 400ml buttermilk 2 tbsp treacle (optional) 3 tbsp mixed seeds (e.g. pumpkin, sesame, poppy, sunflower) 1 Preheat the oven to 160°C/140˚C fan/gas mark 3. Grease a 900g loaf tin. 2 Place the flours, oats and salt in a large bowl. Sift in the bicarbonate of soda and stir together. 3 Beat the egg in a separate bowl, add to the dry mixture and stir again. 4 Add the Guinness, buttermilk and treacle (if using) and mix together into a sloppy consistency. Finally, stir in two tablespoons of the seed mixture. 5 Pour into the prepared tin and smooth the top with a wet spoon. Sprinkle the remaining seeds over the surface and bake for one hour. Turn the loaf out, then pop it back inside the tin upside down and bake for a further 15-20 minutes. Transfer to a wire rack to cool. Per Serving 228kcals, 3.6g (0.8g saturated), 39.2g carbs (4.4g sugars), 9g protein, 4.7g fibre, 0.32g sodium
Kevin’s top tip When preparing the bread, stir the mixture as little as possible so that it remains light and aerated. For this reason, it is best made by hand rather than machine.
www.easyfood.ie
Easy Food 23
Broccoli soup Serves 4
“My cousin Pippa gave me the recipe for this delicious soup, which is super-quick and easy to prepare. You can add a pinch of nutmeg, if you like, and top it with crumbled Feta cheese. This recipe was a particular favourite of Pippa’s son Kieran, who sadly passed away, and I often think of him when I make this soup.” 2 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely chopped 2-3 sprigs of thyme Salt and black pepper 750ml hot vegetable stock 1 head of broccoli, cut into small florets 1 potato, very finely chopped 100ml double cream, plus extra to serve 1 Place the oil in a saucepan over a medium heat. When hot, add the onion, garlic, thyme and salt and pepper. Cook for 3-4 minutes, until the onion is translucent. 2 Pour in the stock and bring to the boil, then add the broccoli and potato and bring to the boil again. Reduce the heat and simmer for 15-20 minutes. 3 Pour in the cream, then taste and adjust the seasoning if necessary. Using a hand blender, blend the soup to a smooth consistency. 4 Serve immediately, with an extra dash of cream if you like. Per Serving 225kcals, 17.2g (7g saturated), 16.4g carbs (3.3g sugars), 4.2g protein, 3.5g fibre, 0.68g sodium
Kevin’s top tip
Add some chorizo or smoked bacon with the onions to add a meaty flavour.
28 Easy Food
MAY 2018
What's in season? EASY RECIPES USING THE BEST OF THIS MONTH'S FRESH, SEASONAL INGREDIENTS
30-43 IN THIS SECTION
GREEN MACHINE, p30
Packed with nutrients, spinach is the perfect go-to ingredient for summer cooking
www.easyfood.ie
EAT IRELAND, p36
Recipe Editor Jocelyn Doyle takes a deep dive in Co. Louth
PERFECT BERR-INGS, p38
Discover more gorgeous pairings for seasonal strawberries
Easy Food 29
GREEN MACHINE Packed with nutrients, spinach is the perfect go-to ingredient for summer cooking
30 Easy Food
MAY 2018
what’s in season? spinach
oves…REAM l h c a SpinR, CHEESE ANDGCARLIC
TTE R❤ EPPE ICE ❤ BU ACK P LEMON JU L B ❤ TO ❤ M M TO A ❤ HA AUCE ❤ YS GS ❤ SO ❤ EG
Easy Food 31
PERFECT BERR-INGS Discover more gorgeous pairings for seasonal strawberries
38 Easy Food
MAY 2018
what’s in season? strawberry pairings
Strawberries love… ❤ RASPBERRIE S ❤ GINGER ❤ CUSTARD ❤ GOAT’S CHEE SE ❤ VANILLA
___ JAN ___ FEB ___ MAR
In season ___ APR March to June ___ MAY ___ JUNE ___ JULY ___ AUG ___ SEPT ___ OCT ___ NOV ___ DEC
Easy Food 39
STRAWBERRY AND BALSAMIC VINEGAR Balsamic and black pepper strawberry salad Serves 2-4 300g strawberries, rinsed, hulled and sliced 3 tbsp sugar 1½ tbsp balsamic vinegar, plus extra to serve Black pepper Mixed leaves 60g Gorgonzola, crumbled 40g walnuts, roughly chopped 1 Place the sliced berries in a bowl and sprinkle with the sugar and balsamic vinegar, tossing gently to coat. Allow the berries to sit for about 15 minutes until juicy.
40 Easy Food
2 Add 4-5 grinds of black pepper and toss to coat. Allow to blend about five minutes more before serving. 3 Serve on a bed of mixed leaves with crumbled Gorgonzola and the chopped walnuts on top. Drizzle with extra balsamic vinegar to serve.
Per serving: 177kcals, 10.4g fat (3.2g saturated), 17.1g carbs (12.9g sugars), 6.3g protein, 2.8g fibre, 0.193g sodium
MAY 2018
what’s in season? strawberry pairings
STRAWBERRIES AND FOREST FRUITS Vegan berry muffins Makes 12 330g plain flour 2 tsp bicarbonate of soda 1 tsp salt 200g caster sugar 200ml vegetable oil 330ml almond or soy milk 2 tbsp cider vinegar 1 tbsp vanilla extract 50g raspberries 50g blueberries 100g strawberries, chopped 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 12-cup muffin tin with paper cases. 2 Combine the flour, bicarbonate of soda, salt and all but two tablespoons of the sugar in a mixing bowl. 3 In a separate bowl, whisk the oil, almond (or soy) milk, vinegar and vanilla. 4 Make a well in the centre of the dry ingredients and pour in the wet ingredients, stirring to combine. 5 Gently fold in the berries. 6 Divide the batter among the muffin cups. Sprinkle the tops with the reserved sugar. 7 Bake for 25-30 minutes until golden and puffed. Leave to cool slightly in the tin before transferring to a wire rack to cool completely. Per serving: 324kcals, 16.2g fat (3.1g saturated), 41.4g carbs (19g sugars), 3.9g protein, 1.5g fibre, 0.42g sodium
x
www.easyfood.ie
Easy Food 41
STRAWBERRIES AND CREAM Strawberries and cream stacker Serves 6
2 x 320g sheets of puff pastry 450g strawberries, quartered 2 tbsp icing sugar, plus extra to serve 300ml double cream 1 tsp vanilla extract 140g golden caster sugar 1 Preheat the oven to 220ËšC/200ËšC fan/ gas mark 7 and line two baking trays with parchment paper. Roll out the puff pastry and cut each sheet into nine squares. Arrange on the prepared baking trays.
42 Easy Food
2 Use a sharp knife to score a border around each square, being careful not to cut all the way through the pastry. Prick the inside of each border with a fork. 3 Bake the pastry for 20 minutes until puffed and golden. 4 Meanwhile, toss the strawberries together with the icing sugar and leave to sit until slightly syrupy. 5 Use an electric whisk to beat the cream, vanilla and sugar until soft peaks form. 6 Place a dollop of the cream into the centre
of a pastry square, top with strawberries and then add a second layer of pastry. Top this with cream and strawberries, then add a final layer of pastry. Repeat with the remaining pastry squares. Dust with icing sugar and serve immediately. Per serving: 740kcals, 43.1g fat (11.7g saturated), 81.9g carbs (32g sugars), 8.6g protein, 3.1g fibre, 0.28g sodium
MAY 2018
what’s in season? strawberry pairings
STRAWBERRY AND CHOCOLATE Strawberry brownie cake Serves 12 60g cocoa powder 200g caster sugar 30g icing sugar ½ tsp salt 120g plain flour ½ tsp espresso powder 3 large eggs 120ml vegetable oil 2 tbsp water 200g dark chocolate, chopped 100g strawberries, chopped 1 tbsp strawberry jam For the topping: 250ml cold double cream 3 tbsp icing sugar 2 tbsp strawberry jam 200g strawberries, sliced
www.easyfood.ie
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 23cm round cake tin and line with parchment paper. 2 In a large bowl, combine the cocoa powder, sugars, salt, flour and espresso powder. Whisk until combined. 3 Stir in the eggs, oil and water until combined. Stir in the chopped chocolate. 4 In a separate bowl, toss the strawberries and the jam. Gently fold into the batter. 5 Pour the batter into the prepared tin and smooth the top. Bake for 50 minutes until a skewer inserted into the centre comes out clean. Leave to cool completely. 6 Use an electric whisk to beat the cream and icing sugar until stiff peaks form. 7 Swirl half of the jam through the topping.
8 Toss the remaining jam with the strawberries. 9 Carefully remove the cake from the tin and spread the top with the whipped cream. Top with the strawberries. Per serving: 593kcals, 39.3g fat (16.8g saturated), 57.3g carbs (30.2g sugars), 5.4g protein, 2.3g fibre, 0.153g sodium
Madeline Loughnane “I made this with help from my three children. The recipe was very easy to follow and we had most of the ingredients at home. Adding the jam to the chopped strawberries took the bitterness from the strawberries, which I thought was a great trick. The cake went down a treat all round, though a few small requests were made as they scoffed it down. The two older children found the dark chocolate a little bitter, but these could be substituted for milk chocolate. My husband said it needed a dollop more cream to go with it, so added his own! The cake tasted delicious, was so easy to make and looked amazing, and would be a great cake for any occasion.”
Easy Food 43
Summer spuds
See how versatile potatoes can be in these light summer recipes
es courtesy of Recipes and imag e’ A Bit On The Sid an Th ‘Potatoes: More it vis , on ati re inform campaign. For mo www.potato.ie.
46 Easy Food
MAY 2018
larder luck potatoes
Crisp ‘spiralised’ potato cod Serves 2 2 x 140g skinless cod fillets 250g Rooster potato, thinly spiralised 4 tbsp chives, chopped 3 tsp dill, chopped 3 tsp mint, chopped 4 tsp lemon thyme (or regular fresh thyme with 1 tsp lemon zest) 2 tsp black olives, chopped For the tomato salad: 2 medium tomatoes, sliced 1 shallot, finely chopped 2 tbsp fresh parsley, chopped 1 tbsp olive oil 1 tsp balsamic vinegar Salt and black pepper 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Slice each cod fillet through the middle, being careful not to cut all the way through. You should be able to open the fillet like a book. 2 Mix the herbs and olives together and divide between the fish. Place in the centre of each fillet, then close over with the top portion of the fillet. 3 Wrap each one with ‘spiralised’ potato, as if you were tying string around it, and season well. Spray with cooking oil spray and put on a baking tray. Cook in the oven for 20 minutes, until the potato is golden. 4 Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to rest. 5 Remove the fish from the oven and serve with the salad. Per Serving 360kcals, 9.8g (1.1g saturated), 26.2g carbs (4.8g sugars), 43.9g protein, 5.3g fibre, 0.184g sodium
x
www.easyfood.ie
EF130_046-049_Potatoes.indd 47
Easy Food 47
19/04/2018 17:24
, Just chillin Learn more about versatile vodka
What is vodka?
Vodka is a clear alcoholic spirit that has been around since the Middle Ages, playing various roles from a medicinal restorative to a topical curative, and becoming an integral part of the culture in Russia and Poland. Its name comes from “voda,” the Russian word for water. Vodka’s reputation as a clean, mostly tasteless alcohol has led it to become one of the world’s most versatile and often-used spirits, beloved by bartenders for its usefulness in cocktail making.
How is it made?
Vodka is made by fermenting any food that contains sugar or starch: often grains and sometimes potatoes, fruits or grapes. The fermentation process converts the sugars into alcohol. Distillation follows fermentation, and depending how “pure” a vodka you’re striving for, this can be done any number of times — hence the common use of terms like “triple distilled,” on vodka bottles. The liquid is distilled to 90% or more alcohol by volume in order to remove all the potential smell and taste of whatever ingredients were used to produce it, before diluting with water to a less lethal level of alcohol.
CT FUN FA ot es n o d a k d Vo ar, fat, any sug contain ium or d o rol, s choleste e of the nd is on irits carbs, a e ri alo sp lowest-c ble. availa
52 Easy Food
FUN F Vodka n ACT ever fre ezes due to its high alcohol content , so kee p it the free zer for n in icely chilled d rinks ev ery time!
Other uses:
• Vodka is a fantastic replacement for water when making pastry. It allows you to add more liquid to your dough, making it easier to roll, while still limiting the gluten development that can make your dough tough. As the crust bakes, most of the ethanol vaporises into the air, leaving a crust that’s flaky and tender with no alcoholic flavour. • When working with fondant, vodka makes a good glue. • Try cooking with vodka, as in the famous “penne alla vodka,” made with vodka, penne, heavy cream, crushed tomatoes and onions. • A spray bottle full of even the cheapest vodka can clean practically everything in your home. It makes a great streak-free glass cleaner, can disinfect your mattress (just spray and allow to air-dry), will deodorise smelly shoes or bins, works wonders on soap scum in the bathroom and is perfect for giving chopping boards a thorough clean.
MAY 2018
larder luck vodka
The Moscow mule Makes 1 This classic cocktail is delicious and refreshing, but also beautifully simple, using just a few ingredients. ½ a lime Ice cubes 60ml vodka 120-180ml good-quality ginger beer, chilled, to taste
www.easyfood.ie
1 Squeeze the lime wedges into a tall, slim glass (or a copper mug, if you’ve got one). Drop in the squeezed-out lime pieces. 2 Add a handful of ice cubes and pour over the vodka. Top up with the chilled ginger beer to taste. Per Serving 178kcals, 0g fat (0g saturated), 12.7g carbs (11.1g sugars), 0.1g protein, 0.1g fibre, 0.001g sodium
x
Easy Food 53
54 Easy Food
MAY 2018 2017
step-by-step
HOW TO MAKE‌
frozen chocolate bananas Frozen chocolate bananas Makes 8
1
2
3
4
5
6
7
8
4 large bananas 8 popsicle sticks 350g dark chocolate 3½ tbsp coconut oil 200g toppings of choice (chopped nuts, toasted coconut or sprinkles) 1 Cut the bananas in half widthways and push a popsicle stick into the cut end of each half. 2 Line a baking tray with parchment paper, place the bananas on top and place in the freezer for about one hour until the bananas are frozen solid. 3 Place the chocolate and coconut oil in a small microwave-safe bowl. Microwave on medium power, removing to stir every 30 seconds, just until all the chocolate is melted and smooth. Set aside to cool. 4 Place the toppings into bowls. 5 When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. Let any excess chocolate drip off. 6 Dip into the toppings to coat. 7 Place each coated banana back onto the parchment-covered baking tray. Return to the freezer immediately once all the bananas have been coated. 8 Once frozen, transfer the bananas to a sealable bag and store in the freezer. Per Serving 388kcals, 25.6g fat (13.2g saturated), 37.5g carbs (24.6g sugars), 6g protein, 3.8g fibre, 0.082g sodium
www.easyfood.ie
Easy Food 55
EASY FOOD ALL-STARS The team behind the magazine chooses our all-time favourite Easy Food recipes
82 Easy Food
EF130_082-090_EF Favourites.indd 82
e... We lOoWvNIES
❤ BR LS USSE ❤ M INGS W N E K C I H ❤ C NUTS OUGH AKE D ❤ C RRY ❤ S ❤ CU N W A ❤ PR
MAY 2018
19/04/2018 17:27
cooking for fun Easy Food favourites C A R O L I N E EDITOR
G R AY
Having the test kitchen in the office means that we’re lucky enough to sample a bit of everything that makes the pages of Easy Food. That being said, it’s no small feat to choose just one of the treats that has been brought to life in the Easy Food kitchens. This traybake from issue 114 always beckons me back, though, as it combines two of my all-time favourite treats: brownies and s’mores. The saltiness from the base is offset with the moreish chocolate and sticky marshmallow meringue topping. Heaven for a sweet tooth.
EASY FOOD ISSUE 114
Bonus! PERFECTLY-BALANCED MEALS FOR EVERYDAY HEALTHY EATING
• MARVELOUS MERINGUE DESSERTS • FRESH BERRY RECIPES • CLEVER USES FOR PASTA, RICE AND QUINOA • FLAVOURSOME YOGHURT TOPPINGS • PROSECCO COCKTAILS •
S um m
For the meringue topping: 3 large egg whites 150g caster sugar ¼ tsp cream of tartar 1 tsp vanilla extract
Weekly menu planner One-pan dinners Light desserts
2 e p .4
For the brownie filling: 100g butter, cubed 120g dark chocolate, chopped 200g caster sugar 2 tsp vanilla extract 2 large eggs, at room temperature 60g plain flour
cru
m bl
For the base: 300g Digestive biscuits, finely crushed 130g butter, melted 1½ tbsp light brown sugar
BRIGHT SUMMER MEALS
nut
110 Kids baking!
Easy ideas for junior bakers
rs
F resh flavou AUS $3.99 AUGUST 2016
R29.90 (incl. VAT) Other countries R26.23 (excl. VAT)
UK £2.90
AUGUST 2016
Serves 8-12
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, leaving some excess hanging over the sides. 2 Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. Set aside and leave to cool. 3 Combine the cubed butter and chopped chocolate in a bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water). Stir until melted, then remove from the heat. 4 Stir in the sugar and vanilla, then beat in the eggs until smooth. 5 Stir in the flour until just incorporated. 6 Pour over the biscuit base and smooth the top. Bake for 20-25 minutes until the edges are just set and a skewer inserted into the centre comes out mostly clean. Leave the base to
erry
TRIED & TESTED RECIPES
ROI 33.20
S’mores brownies
er b
SPECIAL GUEST
EDITOR
Edward Hayden shares his best recipes for easy entertaining
EF114_01_COVER_SPINE.indd 1
20/07/2016 16:20
August 2017
cool completely. 7 Beat the egg whites and sugar with an electric whisk in a clean, dry mixing bowl until combined, then place the mixing bowl over a saucepan of gently simmering water. Continue whisking until the sugar has completely dissolved; this also cooks the egg whites. 8 Remove from heat and add the cream of tartar and vanilla. Beat for about five minutes on high speed until the mixture is thick and marshmallow-like. 9 Remove the brownie and biscuit base from the tin and spread the meringue over the top. Place under the grill for a minute to brown the top, then slice into bars to serve. Per Serving 478kcals, 27.3g fat (14.7g saturated), 55.3g carbs, 41.9g sugars, 4.9g protein, 0.8g fibre, 0.276g sodium
Easy Food 83
EF130_082-090_EF Favourites.indd 83
19/04/2018 17:27
LACTOSE-FREE LIVING Recipes and tips for living a delicious lactose-free life
102 Easy Food
MAY 2018
make it healthy! lactose-free
Lactose-free cheesy nachos Serves 4
WHAT IS LACTOSE? Lactose is a sugar that is naturally present in milk and some dairy products. People who have lactose intolerance are often still able to eat and drink small amounts of dairy products and experience no symptoms, but this varies from person to person. It’s best to consume lactose-containing foods along with other foods, as solid or fatty meal components will help to slow down the digestion process. This means that less lactose enters the intestine at once, reducing sensitivity. How much lactose can someone with lactose intolerance have? Researchers have found that people with lactose intolerance can usually
For the tortilla chips: 6 x 15cm corn tortillas 4 tbsp nutritional yeast 1 tsp chilli powder 1 tsp salt ¼ tsp turmeric ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika 4 tbsp avocado oil or coconut oil
tolerate the following amounts: • Up to 12g of lactose at once (about 250ml milk) • Up to 24g of lactose spread out across the day (about 500ml milk)
To serve: Salsa Guacamole Jalapeños
LOW- TO NO-LACTOSE DAIRY Aged hard cheese Harder cheeses that have been aged for at least six months, such as proper Cheddar and Parmesan, are perfectly fine. Enzymes used in the cheesemaking process break down lactose more and more over time, so after six months there’s little to no lactose left.
Top tip:
ake more ipe will m n you c re is h T tha ” sauce “cheese half to a r fe s n ra e need. T the fridg in store in it e s tub and U . a week for up to mel in a e bécha th f o e plac zle over z ri , or to d . lasagne r burgers eatloaf o tacos, m
For the ‘cheese’ sauce: 240g potato, cooked and cooled 120ml coconut milk 120ml chicken or vegetable stock 1 tbsp nutritional yeast flakes 2 tbsp avocado oil 1 tsp salt ½ tsp garlic powder
Butter or ghee Butter is almost lactose-free, but does retain very small amounts of a milk protein called whey. For a completely lactose-free option, opt for clarified butter, also known as ghee. This is butter that has been melted down and strained of any milk solids. Fermented milk products Some people are able to tolerate fermented milk products with live probiotic cultures, such as live yoghurt and kefir, as the ‘good’ bacteria have consumed all or most of the lactose.
1 In the bowl of a food processor, combine all of the ingredients for the ‘cheese’ sauce. Whizz until completely smooth, scraping down the sides if and when necessary. 2 Transfer half of the sauce to a saucepan and set aside. Place the remainder in the fridge for another use (see tip). 3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 4 Stack the tortillas and slice them into six triangles using a large knife. 5 In a coffee grinder, small blender or pestle and mortar, grind together the nutritional yeast, chilli powder, sea salt, turmeric, garlic powder, onion powder, and smoked paprika to form a fine powder. Transfer to a bowl and stir in the oil to create a paste. 6 Place the saucepan of ‘cheese’ sauce over a medium heat and warm gently, stirring regularly. 7 Brush each side of the tortilla chips with the paste, then place in a single layer on a baking tray. 8 Bake for three minutes per side until light brown and crispy, watching closely so they don’t burn. 9 Remove from oven, transfer to a plate lined with kitchen paper and allow to cool for five minutes. 10 Place the tortilla chips on a serving platter and drizzle generously with the sauce. Add salsa, guacamole and/or jalapeños, to serve. Per serving: 237kcals, 8.7g fat (4g saturated), 31.2g carbs (3.4g sugars), 11.1g protein, 8g fibre, 1.243g sodium
x www.easyfood.ie
Easy Food 103
GLUTEN-FREE
bakes THESE GLUTEN-FREE BAKES MAKE PERFECT SUMMERTIME TREATS
Photos and images from Gluten-Free Naturally by Caroline Byron Published by Kyle Books www.octopusbooks.co.uk Image credit: Clare Winfield
112 Easy Food
MAY 2018
make it healthy! gluten-free baking
www.easyfood.ie
Easy Food 113