Issuu

FROM THE TEST KITCHEN: MAKE EVERY CAKE BAKE A SUCCESS! EASY FOOD ISSUE 122

LSS A

A-FU I CO

EL N

CO MEALS S E R LF

FRESH, SEASONAL RECIPES

CA SU A

SU t

Dress up

your sausage

dogs!from p.83

ROI 33.50

R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)

JUNE/JULY 2017

UK £3.20 AUS $4.99 JUNE/JULY 2017

EF122_01_Cover_FINAL.indd 1

BU CU ILD ! e ST u TE OM YOU c e ISA R B a r B Y TAS BL E N O • CL

PTIONS TO SUIT A

ASSIC

• ALL-AMERIC ANX • MEXI C AN • ASIANX

SPECIAL GUEST ED

UK £4.95

• NEW WAYS WITH SEASONAL STRAWBERRIES • BEST BARBECUE TIPS, TRICKS AND TASTY RECIPES • LIGHT, FRESH HOME COOKING • BEAUTIFUL BRUSCHETTA TOPPINGS • HOMEMADE ICE CREAM •

ITOR Rachel Allen is back in the test kitchen, sharing so me favourite childhood of her recipes

02/06/2017 15:49

ADVERTORIAL

For more delicious recipes, visit www.philadelphia.ie

An easy summer supper Grilled peach, prosciutto and Philly flatbread Serves 2 PREP TIME: 15 minutes

2 prepared naan breads or flatbreads 2 peaches, halved and pitted Olive oil, for brushing 100g Philadelphia Cream Cheese with Mediterranean Herbs 4 slices of prosciutto, torn Black pepper 2 small handfuls of fresh rocket

down on the barbecue. Cover and cook for 4-5 minutes per side until charred and softened. Remove from the barbecue and slice. 3 Spread half of the Philadelphia over each naan and top with the sliced peaches. Tear over the prosciutto, season with some black pepper and add a small handful of fresh rocket on top of each. Cut into slices to serve. Per Serving 463kcals, 19.9g fat (3.8g saturated), 52.1g carbs, 15.5g sugars, 19g protein, 4.1g fibre, 0.373g sodium

1 Preheat the barbecue to a medium heat and cook the naan breads for 30 seconds per side. 2 Brush the peaches with oil and place cut side-

EF122_02_IFC_Philly.indd 2

08/06/2017 14:43

Easy Food team

Happy summer,

EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: BBQ cheese and onion burger, p.94

Easy Food readers!

EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Caesar salad bruschetta, p.76

I’m so pleased to be returning as the special guest editor of Easy Food — I am a lifelong advocate of home-cooking, and believe that there’s no better way to connect with family and friends than by sitting down to a meal together. This was part of the inspiration behind my latest cookbook, Recipes from My Mother, where I share recipes from my Rachel Allen mother’s Icelandic upbringing, as well as some of my favourite staples from my childhood. The book also includes some of my close friends’ heirloom recipes — I find it so special how people everywhere have such strong emotional connections to family cooking, and I wanted to be sure to include these in the book. You can check out some of these favourites from p.16.

Contributors Michael Fleming, Aoife Howard and Kelly Doolan. DESIGN Art Director Nikki Kennedy fave recipe: Margaritas, p.99 PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Jocasta Clarke. Some props courtesy of Anvil Bray. Some images from Shutterstock.com.

This is such a lovely time of year to experiment with fresh new ideas in the kitchen or on the barbecue — you can’t really go wrong with some marinated and char-grilled chicken fillets or sausages with a light summer salad, or a luscious bowl of summer berries and some lightly sweetened natural yoghurt.

TEST KITCHEN Proudly built by QK Living www.qkliving.ie ADVERTISING Sales Manager Sarah Currey scurrey@zahramediagroup.com fave recipe: Easy baby back ribs, p.62

Flip to p.30 for some incredibly easy but elegant recipes with seasonal fruits, or check out our ultimate barbecue menu from p.80 — from spicy Mexican sausages to smokey American burgers, we have you covered with plenty of mains, side dishes, desserts and drinks no matter what theme you’re after!

ADMINISTRATION Production Consultant Val Citron valeriecitron@gmail.com Circulation Manager John Dempsey jdempsey@zahramediagroup.com Accounts accounts@zahramediagroup.com Syndication Enquiries syndication@zahramediagroup.com

With all the tempting offerings the barbecue season brings, it’s important to remember that it’s one of the healthiest methods of cooking! Check out some light and healthy options from p.116. Our bruschetta topping ideas are the perfect solution for easy entertaining, p.76 — try them with some light cocktails for an elegant canapé option, or use them as a starter for an al fresco Italian dinner!

BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Homemade ice cream, p.130 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Barbecued lamb chops with courgettes and Feta, p.69

x Rachel

Check out our other titles... Cookbook

Printed in the UK Caroline Gray

Magazines Ireland “Publisher of the Year” 2015 & 2012

k and 100+ quic pes! easy reci

Coping with stress during pregnancy • The importance of iron for women • Baby’s first outing • Family food • Crafty fun

s there anything more comforting than sitting down to a warming beef stew on a blustery winter’s night? From the wild Irish seas and rugged coastline to the fertile green fields covering this island, Ireland’s stunning landscapes have bred a rich and wonderful food history. It is not one that is overly complex, but rather rooted in the tradition of gathering friends and family around the table to eat, drink and be merry. Whether you’re an experienced cook or a kitchen novice, these tried-and-tested recipes from Easy Food Magazine and the winners of the Home-Cook Hero cookery competition are the perfect way to bring your kitchen to life.

MEDIA G RO U P

€2

ISSUE

100% IRISH

June / July 2017

80 +

Your guide to a delicious life without gluten

Expert Advice Just For You

pregnancy stress

quick and easy recipes

BUSTERS

Choosing childcare:

you need to know Soothe your Windy

THE LIVING IS EASY: REFRESHING COCKTAILS

Real mums... real solutions

SUMMER 2017

ROI 35.95 UK £5.45

JUNE / JULY 2017

05/05/2016 16:41

EGF5_01_Cover.indd 1

EP37_001_Cover.indd 1

JAMs “Best Foodie Read” 2013 One year’s subscription to Easy Food is �50.00/£36.00

All rights, including moral rights, reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, without the prior permission in writing from the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring and different cooker performance. We advise readers to measure ingredients carefully and time their own bakes.The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of weight reduction, health or exercise programme. Articles and advertisements are for information only.They are not intended to replace medical care. Special thanks to all our guardian angels.

www.easyfood.ie

EF122_03_Ed's Letter.indd 3

PIZZA PARTY! GET CREATIVE

SUMMER’S HERE

Kids’ safety BBQ bites Fun family breaks

Caroline Gray 01/07/2013 15:39

001_Cover_Irish Homecooking_Irish.indd All Pages

Simple seasonal favourites

ADVICE TO HELP YOU DECIDE

First aid skills

£2.00 – UK

sign.indd 1

ONLY

BABY

€9.95

www.wilkinsonpublishing.com

Magazines Ireland “Annual of the Year” 2013

Ireland’s No.1 pregnancy & baby magazine

THE NEXT ISSUE...

The August will be on sa le 1st August!

• 10-MINUTE TREATS • KIDS’ PARTY FOOD

easy parenting

Cookbook

Easy Food is published by Zahra Publishing Ltd ISSN 1649-4253

So gather your friends and family around the kitchen or — weather permitting! — picnic table, and whip up some recipes from this issue of Easy Food to create some memorable, delicious meals you’re sure to treasure.

Sum me

Super salads|Lighter roasts|BBQ sausage toppings|Quick side dishes 27/04/2017 13:58

02/06/2017 14:01

HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or back issue enquiries call: IR: (01) 663 8851 UK: 020 8597 0181.

General enquiries:

Email us at editor@easyfood.ie or write to Easy Food, Zahra Media Group, 12 Prince of Wales Terrace, Quinsborough Road, Bray, Co. Wicklow.

Join us on:

Easy Food 3

08/06/2017 13:41

REGULARS 08 YOUR SAY

Your comments, photos and questions

10 FOOD BITES

News, products and cookbooks from the wonderful world of food

14 COMPETITIONS

June/July

CONTENTS

Exciting things for you to win!

Strawberries WHAT’S IN SEASON? 30 BERRY GOOD!

Make the most of seasonal strawberries

with these handy recipes for any occasion

36 EAT IRELAND

Recipe Editor Jocelyn Doyle finds a new

favourite at the Burren Slow Food Festival

LARDER LUCK 39 FAKER TO BAKER!

Recipes that are perfect for developing

your baking skills

P.44

Meringue kiss cake

45 BUNS OF FUN

These handy recipes are perfect for easy

summer entertaining

48 MIDWEEK MAGIC

These light summer meals are full of

flavour and ready in minutes!

Easy strawberry millefeuille

P.34

50 BUON APPETITO!

Revel in the flavours of traditional Italian

cooking with these timeless recipes

Easy baby-back ribs

P.62

WHAT’S FOR DINNER? 56 WEEKLY MENU PLANNER Keep it simple, keep it quick with our tasty midweek meals

68 FROM THE BUTCHER’S BLOCK

Local butcher Michael Fleming shares his barbecue know-how

4 Easy Food

EF122_04-05_Contents.indd 4

JUNE/JULY 2017

02/06/2017 15:45

COOKING FOR FUN

104 STICKY BUSINESS!

76 TOP IT OFF

Put maple syrup to the test with these

Easy to prepare ahead, these crowd-

pleasing bruschetta recipes are perfect for laid-back summer entertaining

sweet and savoury recipes

111 EASY JUNIORS

This super-speedy ice cream is a tasty

summertime treat

KIDS’ KITCHEN

MAKE IT HEALTHY!

102 LET’S BBQ!

114 OH MY GOODNESS

Our Home Ec expert shares her top tips for barbecue season

The classic burger

P.86

126 KITCHEN KNOW-HOW

Whether you’re a grillmaster or a beginner barbecuer, these are the essential tools you’ll need before turning up the heat

P.112

Five-minute banana peanut ice cream

Blogger Aoife Howard dishes up her

favourite wholesome, meat-free burgers

116 LIGHT AND LOVIN’ IT

Take a bite of summer with these light

and healthy favourites

FROM OUR KITCHEN TO YOURS

121 All the knowledge you need to become an expert in the kitchen

FROM THE Cover

BUILD YOUR BEST BARBECUE!

www.easyfood.ie

EF122_04-05_Contents.indd 5

LS AL FR I A-FUS

ESCO

MEA L S

Cñ NO

FRESH, SEASONAL RECIPES

One of our Food Stylists explains how to salvage a cake gone wrong

SU A

CAS P

SU t

P.16

Dress up

your sausage

dogs!from p.83

ROI 33.50

R 34.90 (incl. VAT) Other countries R30.61 (excl. VAT)

JUNE/JULY 2017

Have it your way with our inspired, customisable barbecue menus — there’s something for every taste

UK £3.20 AUS $4.99 JUNE/JULY 2017

BU CU ILD ! ST u eTE OM YOU ISA R BarBec AS BL E T Y N O • CL

PTIONS TO SUIT A

ASSIC

• ALL-AMERIC ANX • MEXI C AN • ASIANX

SPECIAL GUEST EDITOR

Rachel Allen is back in kitchen, sharing some the test favourite childhood of her recipes

UK £4.95

P.80

P.124

TIPS FROM THE EASY FOOD TEST KITCHEN

ñ KE

Quick-fix fresh, outdoor meal ideas for barbecues, picnics and those evenings when you just don’t feel like cooking

• NEW WAYS WITH SEASONAL STRAWBERRIES • BEST BARBECUE TIPS, TRICKS AND TASTY RECIPES • LIGHT, FRESH HOME COOKING • BEAUTIFUL BRUSCHETTA TOPPINGS • HOMEMADE ICE CREAM •

15 WAYS WITH SUMMER MEALS

FROM THE TEST KITCHEN: MAKE EVERY CAKE BAKE A SUCCESS! EASY FOOD ISSUE 122

P.72

AT HOME WITH RACHEL

Rachel Allen returns as Easy Food guest editor, reminiscing about her childhood and sharing some of her favourite recipes from her nostalgic new cookbook

P.117 Crunchy grilled cod with pesto

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

08/06/2017 14:47

at home

RACHEL Rachel Allen nips back to her childhood with recipes and stories from her latest cookbook

16 Easy Food

EF122_16-27_Guest Editor.indd 16

JUNE/JULY 2017

01/06/2017 11:45

guest editor Rachel Allen

Rachel

Allen’s food is heartwarming and full of nostalgia. Like so many home cooks, her love of cooking started at an early age, at the apron strings of her mother, Hallfríður, a native of Reykjavík, Iceland. Along with her sister, Rachel would sidle up to the counter to help her mother bake comforting breads and treats, and absorbed her mum’s effortless ability to whip up a soul-nourishing meal for her family and friends. Her mother taught Rachel their Scandi family recipes, as well as those she picked up from living in Ireland. Rachel become more and more passionate about food as she grew up, and always valued the daily practice of sitting down to meals together as a family, just one of many traditions she continues with her family now. Her latest cookbook, Recipes from My Mother, celebrates these much-loved heirloom recipes, alongside recipes from friends and other members of her family. We’re thrilled to be sharing some here, so pull up a chair and take a seat at Rachel’s family table.

pickled herring and enjoy that with a mustardy mayonnaise, and I even remember there being tubes of fish eggs. As a child I didn’t question these — I just assumed everyone had them! Then I got older and had friends over; needless to say, they weren’t quite as familiar with them!

How did your mother combine her Icelandic roots with traditional Irish cooking? I do think that at the core, Irish and Icelandic cuisines are quite similar. We love hearty stews and food to keep us warm, and she had been living in England for a few years before moving to Ireland, so I think she had a

few years’ practice in terms of adapting her cooking. She makes a gorgeous bacon and cabbage! She would have eaten a lot of fish in Iceland and, if they did have meat, it was usually lamb. We’re lucky in Ireland to have access to such wonderful produce, so we ate a lot of fish and lamb growing up. We’d have gravlax and quite a bit of smoked fish, and one of my favourites was hardfiskur — I tried to replicate this for the cookbook, but I just couldn’t get it quite right! It’s a salted fish that you hang up in the cold Atlantic wind to dry, but our climate is a bit too mild to make it properly. You’d spread butter on it and kind of just chew it — it’s truly one of the most delicious things ever!

What was it like in your kitchen when you were growing up? I think I took for granted how my mother seemed effortlessly to juggle everything in the kitchen. My mother had a clothes shop, and I can vividly remember her standing by the AGA to pop in a casserole pot to simmer away while she went down to the shop. She might leave us instructions to take the pot out once we were home from school and let it sit until we were ready to eat. It was always delicious — she was an especially great soup and stew maker — and I never questioned how she managed to always get a homemade dinner on the table. She truly seemed to juggle it all with aplomb! And on top of that, she would bake regularly with me and my sister (who is still a great baker, I might add!). I remember standing on a chair next to my sister in the kitchen as our mother guided us through some of her favourite bakes, and we continued to do that even when I no longer needed the chair to reach the counter!

What sort of Icelandic ingredients did your mother introduce into your home? It was really the little things that would make an appearance now and again that I appreciated the most. Any time someone would go to Iceland, they would bring us back some of the local favourites that were hard to find here — we would have jars of

www.easyfood.ie

EF122_16-27_Guest Editor.indd 17

Easy Food 17

08/06/2017 14:51

organically into a lovely collection of recipes that have been passed along from mothers and about how special this tradition is. I was out running on the beach one day with my two friends, and as I was telling them about the idea for the book, they lit up and started telling me about some of the traditions they have in their families. I thought this was so special, as it shows how food and cooking can play such an important part in our families’ histories. I rang the publisher and pitched the new concept, which I’m happy to say they loved!

What sort of culinary traditions do you keep alive with your family now? My husband, Isaac, and I both come from families where food and eating together have always been cherished. Of course, preparing the food is important, but it’s the time around the table that is sacred for us. We’re sticklers for sitting down together as a family and make sure there is no media allowed while we’re eating. We want our children to appreciate being together, and we think that mealtimes are one of the most important ways to achieve this on a daily basis.

In your experience, what is it about food that connects us to our families and loved ones?

What inspired you to write Recipes From My Mother? I’ve always wanted to spend a proper amount of time in Iceland and I think this was born of that. My mother always dropped little stories about cooking and eating while she was growing up in Reykjavík, but what was interesting was that I was able to sit down and really interview her for this book. It was really lovely in that we’d start talking and then she’d remember more about her childhood, like how she and her sister would run down to the

18 Easy Food

EF122_16-27_Guest Editor.indd 18

harbour markets in Reykjavík, and how food she ate there had such an influence on our own mealtimes growing up.

The book is not only an homage to your mother and her roots in Iceland, but also to the general tradition of passing down recipes. What made you decide to include heirloom recipes from some of your friends and their families? Originally, this was going to be a book about Scandinavian influences, but then it evolved

I think it’s all about memories; food has that supernatural ability to transport us to another time and place. It’s incredible how just a smell or taste of something can immediately bring you back, whether to two or 50 years ago. I’ve always loved asking people about their food memories, and it amazes me how the mention of a particular dish can evoke such strong emotions. You could have been talking about a rhubarb and custard tart, and peoples’ eyes might glaze over and suddenly they’re smiling and telling you about how their granny would make the most delicious rhubarb and custard tart… it’s so special how specific foods can remind us of some of the most precious people or times in our lives.

Recipes and images from: Recipes From My Mother By Rachel Allen €23.50/£20 Published by Harper Collins

JUNE/JULY 2017

08/06/2017 14:52

guest editor Rachel Allen

Mother’s plum shortcake Serves 6

“This recipe comes from my friend Helen’s mother’s mother’s mother (her greatgrandmother). She was, however, always known as ‘Mother’. To their knowledge, the recipe is over 150 years old and has been passed on from generation to generation. Helen has huge memories of it from her childhood, either from Sunday lunches or Saturday mornings from the dinner party leftovers — the smell takes her right back to feeling small again! Her mother recalls that her grandmother, Nan Nan in New Zealand, was in fierce competition with her two eldest sisters throughout their long lives to make the best shortcake.” For the shortcake: 225g plain flour 225g caster sugar 2 tsp baking powder 1 tsp ground cinnamon 110g butter 2 eggs, beaten (you may not need it all) A little milk, if needed Icing sugar, for dusting (optional) For the stewed plums: 8 ripe plums, pitted and each half cut in quarters 110g sugar To serve: Softly whipped cream or vanilla ice cream 1 First make the shortcake dough. Place the flour, caster sugar, baking powder and cinnamon in a bowl, then rub in the butter. Add almost all of the egg and bring together with your hands, using the last of the egg if you need it. Pat the dough out so that it’s 1cm thick and cover with cling film or baking parchment or pop into a plastic bag, then put into the fridge for at least 30 minutes. 2 Place the plums in a pan with the sugar over a medium-low heat. Using a wooden spoon, slightly bash the plums so that they lose some of the juices and create a syrup in which they will cook. Cover and cook over a low heat for 20 minutes or until completely tender and broken up. Take the lid off after 10 minutes so that the juice evaporates. Take off the heat and allow to cool. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a small Swiss roll tin. 4 Roll out half the dough on a floured surface

www.easyfood.ie

EF122_16-27_Guest Editor.indd 19

: Top tipreat-

’s g Helen sed to ther u o m pples, a grand is with r fruits h t e k ma othe many oo. I but so ell in this, t w k r m lu s. wo sing p love u

into a rectangle almost as large as the tin, but not quite. It will puff up and spread, so it doesn’t need to fill the tin exactly and it will be quite soft, but don’t worry. Lift the dough on to the buttered tray, cover with the cooled stewed fruit and top with another layer of rolled-out pastry, closing the ends together. Brush the top with any remaining egg (you can add a small splash of milk to the egg to make it go further).

5 Bake on a lower shelf in the oven for 40 minutes until golden brown all over and a skewer comes out clean when inserted into the centre. 6 Dust with icing sugar, if you like. Serve hot or cold — for dessert or afternoon tea — with softly whipped cream or vanilla ice cream. Per Serving 541kcals, 17g fat (9.9g saturated), 96.3g carbs, 65.4g sugars, 6.6g protein, 2.5g fibre, 0.128g sodium

Easy Food 19

01/06/2017 11:47

20 Easy Food

EF122_16-27_Guest Editor.indd 20

JUNE/JULY 2017

01/06/2017 11:48

guest editor Rachel Allen

Sweet scones Makes 8-10

“Another one of Darina’s Mum’s recipes, these are the kind of scones that we make almost daily at the cookery school at Ballymaloe. Light and fluffy, they are completely divine with butter and jam — or, for more of a special treat, with jam and cream. Feel free to add your favourite dried fruits, some grated orange zest or even chocolate chips to these scones, just stir them in with the flour and sugar at the start.” 450g plain flour, plus extra for dusting A pinch of sea salt 2 tsp baking powder 25g caster sugar 75g butter, softened 2 eggs 200ml milk For the crunchy glaze (optional but oh-so-good): 1 small egg, beaten (if there is no liquid left from the scones) A few tablespoons of granulated sugar To serve: Butter, jam, whipped cream or clotted cream 1 First preheat the oven to 230˚C/210˚C fan/gas mark 8. Lightly flour a baking sheet. Sift the flour, salt and baking powder into a large bowl, add the sugar and mix. Rub in the butter and make a well in the centre. In another bowl, whisk the eggs with the milk. Pour all but 50ml of this liquid into the dry ingredients and using one hand, outstretched like a claw, going in large circles around the inside of the bowl, mix to a soft dough, adding more of the liquid, if necessary. 2 Turn out onto a floured work surface and gently turn it over to show what will probably be the smoother side. Be careful not to knead the mixture or the scones will be tough. Dust with flour and gently roll out until it is 2.5cm thick. Cut with a knife or into rounds using a 7cm cutter into scones. 3 If you opt for a crunchy glaze, put the granulated sugar in a shallow bowl or saucer. Brush the beaten egg over the tops of the scones, or use the remaining beaten eggs and milk, and dip, egg side down, into the sugar. 4 Place the sugared scones on the prepared baking sheet, slightly spaced apart from each other, and bake in the centre of the preheated oven for 12-15 minutes, depending on their size, until the tops are a rich golden colour. They should feel light, and sound hollow when you tap them on their bases when baked.

www.easyfood.ie

EF122_16-27_Guest Editor.indd 21

5 Cool on a wire rack, then split in two and spread with butter and jam, or jam and cream. These are completely divine when served still a little warm, fresh out of the oven. Per Serving 251kcals, 7.8g fat (4.4g saturated), 38.4g carbs, 3.6g sugars, 6.5g protein, 1.2g fibre, 0.09g sodium

Chicken legs with basmati rice, caramelised onion and herbs Serves 4-6

“When I was growing up, my mum was queen of the one-pot meals. This is my Indian/MiddleEastern version of her chicken and rice suppers. I love the convenience of a pilau — an Indian or Middle-Eastern rice dish or rice cooked in stock that typically has added vegetables, seafood or meat. This version has chicken legs and sweet, golden caramelised onions, which balance perfectly with the zingy lemon and oodles of fresh herbs.” 2 tbsp extra-virgin olive oil 4 chicken legs, divided into drumsticks and thighs, if you wish 4 onions, sliced 4 garlic cloves, finely sliced 4 tbsp thyme leaves 350g basmati rice 150ml chicken stock Zest and juice of 1 lemon 4 tbsp chopped parsley

Sea salt and freshly ground black pepper To serve: Green salad 1 Heat the olive oil in a flameproof casserole over a medium heat. Fry all the chicken pieces with a sprinkle of salt and pepper, turning occasionally, until golden all over. This should take 10-15 minutes to get the chicken partially cooked. Remove the chicken and set aside. 2 Put the sliced onions into the pan with the fat left from frying the chicken. 3 Cook over a low heat for 45 minutes or until they turn a dark golden caramel colour, stirring frequently to prevent them sticking and burning. 4 Add the garlic and thyme leaves and cook for 2-3 minutes to soften slightly. 5 Add the rice to the onions and stir to coat the rice with the oily mixture. 6 Bring the stock to the boil in a saucepan. Return the chicken to the casserole with the lemon zest, then pour in the boiling stock. Add another sprinkle of salt and pepper, cover the pan with a lid and cook over a low heat for 25 minutes or until the rice is tender and the chicken is completely cooked. 7 Finally, squeeze the lemon juice over and sprinkle the chopped parsley on top. Serve immediately with a large green salad. Per Serving 512kcals, 12g fat (2.5g saturated), 60.8g carbs, 3.5g sugars,37.9g protein, 2.9g fibre, 3.5g sodium

x Easy Food 21

01/06/2017 11:49

22 Easy Food

EF122_16-27_Guest Editor.indd 22

JUNE/JULY 2017

01/06/2017 11:49

guest editor Rachel Allen

Amma’s Icelandic kleinur Makes 30-35 twists

“You see versions of these delicious doughnuts all over Scandinavia and the Nordic countries. They are slightly different to American doughnuts in that they are not yeast- leavened but made with baking powder, and the dough is rolled and formed into knots before being fried. Amma (my grandmother) used to make these, and my grandfather loved them. I never got her recipe, but this has been created in tribute to her. They’re a big hit in our house.” 300g plain flour, plus extra for dusting 100g caster sugar, plus extra for dusting 3 tsp baking powder ¾ tsp bicarbonate of soda ½ tsp freshly ground seeds from green cardamom pods 50g butter 175g natural yoghurt 1 egg Sunflower oil, for deep-frying To serve: Coffee or glass of milk 1 Place the flour in a bowl and add the caster sugar, baking powder, bicarbonate of soda and ground cardamom seeds. Cut the butter into cubes and rub it into the dry ingredients. 2 In a separate bowl, whisk together the yoghurt and egg. Add the wet ingredients to the dry ingredients and mix well to form a ball of dough, kneading it lightly to bring it together. Roll the ball in a little flour, then slightly flatten it, place in a plastic bag or cover with cling film and put in the fridge for 30 minutes. 3 Meanwhile, heat the oil in a deep-fat fryer or in a saucepan to 180˚C. 4 Take the dough out of the fridge and roll out on a lightly floured surface until it is 3mm thick. You’ll need to regularly dust it on top and underneath with flour to stop it sticking. It should be 45cm square. Trim the edges and cut into strips 6cm wide, then cut the strips diagonally into diamonds that are 12cm long. Take each diamond and cut a line 3cm long down the centre, then bring up one end of the diamond, tuck it through the hole and bring it out the other side, as shown in the picture. Now you have the Icelandic kleinur twist. Place the twists on a floured worktop until ready to be cooked. 5 Cook a few twists at a time in the hot oil — they’ll brown quite quickly. Turn them over and cook on the other side. As soon as they’re a rich golden brown, use a slotted spoon to quickly lift

www.easyfood.ie

EF122_16-27_Guest Editor.indd 23

them out of the oil and drain on kitchen paper. Dust them with caster sugar or cinnamon sugar, just as how my grandpa loved them, before eating, as soon as they come out of the pan. Serve with coffee or a cold glass of milk. Per Twist 93kcals, 5.5g fat (1.3g saturated), 9.9g carbs, 3.1g sugars, 1.2g protein, 0.3g fibre, 0.04g sodium

Baked creamy vanilla rice pudding Serves 4

“Rice pudding is forever ingrained as one of the desserts of my childhood. Mum used to bake it rather than cook it on the hob so that it would come out with a golden topping but still be creamy underneath. I have tried using different jams in the bottom of the dish before the rice goes in and, perhaps unsurprisingly, I think raspberry works best.” 2 tbsp raspberry jam (optional) 75g pearl rice/pudding rice 50g caster sugar

700ml milk 150ml regular or double cream 1 tsp vanilla extract To serve: Roasted rhubarb 1 Preheat the oven to 170˚C/150˚C fan/gas mark 3. If you want to add jam, spread it on the base of a one litre pie dish. Mix the rice and sugar together in a bowl and spread evenly over the bottom of the dish. 2 Pour the milk and cream into a large saucepan and bring to the boil. Stir in the vanilla extract, then carefully pour over the rice and sugar (I usually do this while the dish is sitting on the rack in the oven). 3 Bake in the oven for 1¼-1½ hours until the rice is soft and the top is golden. 4 Serve the pudding with roasted rhubarb and all its delicious juices. Per Serving 227kcals, 5.4g fat (3.3g saturated), 37.2g carbs, 21.4g sugars, 7.5g protein, 0g fibre, 0.095g sodium

Easy Food 23

01/06/2017 11:50

24 Easy Food

EF122_16-27_Guest Editor.indd 24

JUNE/JULY 2017

01/06/2017 11:50

guest editor Rachel Allen

Slow-roast shoulder of lamb with cumin and coriander Serves 8-10

“This is a recipe I come back to time and time again, and I never seem to tire of the warm, nutty cumin and coriander with sweet, unctuous lamb shoulder. It is fabulously convenient, because once it’s in the oven, you can get on with the rest of your day.” 1 shoulder of lamb with the bone in 1 tbsp cumin seeds 1 tbsp coriander seeds A few good pinches of sea salt A few good pinches of coarsely cracked black peppercorns A drizzle of extra-virgin olive oil For the gravy: 1 tbsp plain flour 500ml lamb or chicken stock 1 Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the lamb shoulder on a roasting tin and, using a small sharp knife, score the fat, but not through to the meat, all over in crisiscross patterns. 2 Place a frying pan on the hob and tip in the cumin and the coriander seeds. Toss regularly and cook until the seeds are toasted, just a couple of shades darker and nice and fragrant. Take off the heat and crush using a pestle and mortar. Mix in a small bowl with the salt and pepper. Drizzle the oil all over the shoulder, then scatter over the spice mixture. 3 Cook for 4-5 hours until the meat is meltingly tender and almost falling off the bone. If the delicious exterior is not rich and golden in colour when the meat is cooked (it will depend on your oven), then take it out of the oven and turn the temperature up to 220˚C/200˚C fan/gas mark 7. When it’s hot, pop the lamb back in for 10 minutes or until it’s browned. 4 Turn the oven off, transfer the lamb to another tin (keeping the lamb roasting tin for making gravy) and leave the meat to rest somewhere warm (with the oven door slightly ajar if you like) for at least 20 minutes, though it would be happy for an hour. 5 Meanwhile, make the gravy. Pour off the excess fat from the roasting tin but keep all the good juices and place the tray over a medium heat on the hob. 6 Scatter in the flour and whisk the contents well. The flour will form a roux with any fat left from the lamb as well as all the delicious caramelised bits that are stuck to the tin. Cook this while whisking for almost a minute then, whisking all the time, pour the stock into the tray. Bring to the boil and season to taste with salt and pepper. If the gravy’s a bit thin and needs more flavour, then boil for two minutes more until slightly thickened. Transfer to a saucepan and reheat when needed. 7 To serve, carve the lamb into chunky shards (it won’t slice into perfect, thin slices as it’ll be so tender) and arrange in warm plates with the gravy over the top. Per Serving 238kcals, 10g fat (3.3g saturated), 1g carbs, 0.2g sugars, 34g protein, 0.1g fibre, 0.436g sodium

x www.easyfood.ie

EF122_16-27_Guest Editor.indd 25

Easy Food 25

01/06/2017 11:50

Shrimps with homemade mayonnaise Serves 4-6

“This is probably our daughter Scarlett’s favourite thing to eat. She can sit at a table for nearly an hour peeling and eating the little shrimps as she goes, dipping them into rich yellow mayonnaise and leaving a huge mound of the heads and shells on her plate. It’s difficult to give a quantity or weight of shrimps to cook, as you may want just 10 or 12 per person, or if your guests are anything like Scarlett then you’ll need to allow for about 50 each! What is important is to start with really fresh, live (if possible) shrimps for the best flavour and texture.“ Salt Live fresh shrimps For the mayonnaise: 2 egg yolks 1 tsp Dijon mustard 1 dessertspoon white wine vinegar 225ml oil (I like to use 200ml sunflower oil and 25ml extra-virgin olive oil) Sea salt and freshly ground black pepper 1 Fill a large saucepan with water, adding one tablespoon salt to 1.2 litres of water — I always measure this, it needs to be salty. You could also use fresh sea water if you have it. Bring the salted water to the boil over a high heat, then add the shrimps and give them a quick stir. Put the lid on and bring the water back up to the boil, then boil for 2-4 minutes until the shrimps have changed from a grey-brown to a coral colour. There should be no trace of black on their heads. 2 Once cooked, drain the shrimps and spread them out on a tray to cool. If they are put into a deep bowl to cool they’ll continue to cook. 3 For the mayonnaise, put the eggs in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Add a pinch of salt, the mustard and vinegar, and stir to mix. Mix the oils in a jug. 4 Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning. (For speed, you can use an electric hand whisk.) 5 Eat the shrimps straight away (the best result!) or pop them into the fridge, where they’ll keep for a couple of days. The mayonnaise will keep, covered, in the fridge for up to a week. To eat, peel the prawns and dip them into the mayonnaise.

Per Serving 451kcals, 38.6g fat (5g saturated), 1.8g carbs, 0.1g sugars, 23.7g protein, 0g fibre, 0.295g sodium

x 26 Easy Food

EF122_16-27_Guest Editor.indd 26

JUNE/JULY 2017

08/06/2017 14:53

guest editor Rachel Allen

Mum’s roast chicken with lemon and herb stuffing and gravy Serves 4-6

“Mum has always made this stuffing for a roast chicken — not that she ever used a recipe. The hint of lemon zest with all the fresh herbs makes for the most comforting and delicious meal that there is. I recommend brining the chicken beforehand as it adds so much tenderness and flavour to the meat. See page 106 of my cookbook for instructions on how to do this.”

4 To check whether the chicken is fully cooked, stick a skewer into the thigh with a spoon placed underneath to catch the juices — the juices should run clear. Also, the legs should feel quite loose on the bird. When cooked, transfer the chicken to a serving plate and leave to rest in the oven at the lowest temperature, if possible, while you make the gravy. 5 To make the gravy, pour or spoon off the remainder of the fat and save. Place the roasting tin on the hob, scatter the flour (if using) over the top and whisk in well. This will help to slightly thicken the gravy. Add the

chicken stock to the roasting tin and bring to the boil, whisking all the time to dissolve the caramelised meaty bits that are stuck to the tray (these are full of flavour). If the flavour of the gravy is weak, boil it for a few minutes to concentrate the flavour. Strain, then serve in a hot gravy boat or jug. 6 Serve with balsamic roast beetroot with thyme, buttered leeks and roast potatoes.

Per Serving 534kcals, 16.5g fat (6.2g saturated), 16.3g carbs, 2.2g sugars, 75.6g protein, 1.3g fibre, 0.682g sodium

1 x 1½-2¼kg chicken 15g butter, softened Sea salt and freshly ground black pepper For the stuffing: 25g butter 1 tbsp extra-virgin olive oil 1 onion, chopped 1 garlic clove, finely chopped 3 tbsp mixed chopped parsley, chives, thyme, rosemary and sage Finely grated zest of 1 lemon 100g white breadcrumbs For the gravy: 2 tbsp plain flour 600ml chicken stock To serve: Balsamic roast beetroot with thyme Buttered leeks Granny’s roast potatoes 1 First, make the stuffing. Melt the butter in a saucepan with the olive oil over a mediumlow heat, then add the onion and garlic. Cover with a butter wrapper or a piece of baking parchment and then a lid, and cook over a low heat for 8-10 minutes until the onions are soft but not browned. 2 Take the onions off the heat, then stir in the herbs, lemon zest and breadcrumbs, season with salt and pepper and leave to cool. 3 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spoon the cooled stuffing into the chicken cavity and place the bird in a roasting tin. Smear the butter over the skin and sprinkle with salt and pepper. Roast in the oven for 1½-1¾ hours (allowing 20 minutes per 450g), basting occasionally, until cooked through. If the skin begins to look quite dark during cooking, cover the chicken with some foil or baking parchment.

www.easyfood.ie

EF122_16-27_Guest Editor.indd 27

Easy Food 27

01/06/2017 11:51

do !

Make the mos these h an t of se dy r a eci son pe a sf ls or tr an

Berr y g

with s e rri sion e b ca w a oc y

30 Easy Food

EF122_30-34_What's In Season.indd 30

JUNE/JULY 2017

01/06/2017 11:52

what’s in season? strawberries

Log on to www. bordbia.ie/strawberry for more tasty recipes and videos.

Best brekkie

Strawberries are perfect as a healthy breakfast staple. Here are some of our favourite serving suggestions: • Serve hot porridge with some homemade strawberry jam and sliced strawberries. • Stir some sliced strawberries into natural yoghurt. If you stir them into yoghurt the day before serving, the strawberries’ natural juices will seep out into the yoghurt, giving it even more flavour! • Spread toast with peanut butter and top with sliced strawberries for a sweet-savoury balance. • For a special treat, use them to fill homemade pancakes and top with some freshly-whipped cream.

With thanks to

www.easyfood.ie

EF122_30-34_What's In Season.indd 31

Easy Food 31

01/06/2017 11:53

Upside down ice cream cupcakes Makes 12

The r beginne e k a b

12 Dr. Oetker Muffin Cases 125g margarine, softened 125g caster sugar 2 large eggs, beaten 1½ tsp Dr. Oetker Madagascan Vanilla Extract 175g plain flour 2 tsp Dr. Oetker Baking Powder Dr. Oetker Hot Pink Gel Food Colour

To decorate: 12 wafer ice cream cones 50g Dr. Oetker Fine Cooks’ White Chocolate 1 jar Dr. Oetker Hundreds and Thousands Sprinkles 1 can Dr. Oetker Vanilla Easy Swirl 1 can Dr. Oetker Pink Easy Swirl 100g mini marshmallows 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with the cases. 2 Put the margarine in a mixing bowl, add the caster sugar, eggs and vanilla extract. 3 Sift the flour and baking powder on top and gently blend the ingredients using an electric whisk on a low speed. Increase the mixer speed and whisk for a few more seconds until thick and well mixed. 4 Spoon half the mixture into half of the muffin cases. Squeeze half the tube of pink food colour gel into the remaining mixture and mix well. Divide the pink mixture between the remaining muffin cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool. 5 To decorate, carefully trim the top from each

40 Easy Food

EF122_39-44_Dr Oetker.indd 40

cone using a serrated knife to make mini cone shapes approximately 9cm tall. 6 Break up the white chocolate into a small heatproof bowl and set over a saucepan of barely simmering water to melt. Remove from the water and cool for five minutes. 7 Tip the sprinkles into a small bowl. Working on one cone at a time, carefully dip the top edge in melted chocolate and gently tap the cone against the side of the bowl to remove any excess. Dip the cone in sprinkles and then place, dipped-side down, on a board lined with baking parchment paper. Continue to decorate the remaining cones. Leave the cones in a cool place until set. 8 When you're ready to serve your cupcakes, use the star nozzle on the vanilla Easy Swirl to pipe a continuous spiral of easy swirl over the top of a plain vanilla cupcake to cover it completely; sprinkle with a few sprinkles. Using the same technique, cover the tops of the pink cupcakes using pink Easy Swirl and decorate with sprinkles. 9 For the cones, pack the centre of each cone with mini marshmallows. Pop upside down on top of a cupcake so that is resembles a dropped ice cream cone. When you have decorated all the cones, your cupcakes are ready to serve and enjoy! Per Serving 343kcals, 11.6g fat (3g saturated), 46.1g carbs, 27.1g sugars, 3.4g protein, 0.6g fibre, 0.156g sodium

Gluten-free popcorn fudge brownies Makes 12

et Easy y ive! s impres

For the brownie layer: 150g bar Dr. Oetker Fine Cooks’ 54% Dark Chocolate 100g unsalted butter, softened 100g dark brown sugar 2 medium eggs 100g gluten-free plain flour For the blondie layer: 150g bar Dr. Oetker Fine Cooks’ White Chocolate 100g butter 100g caster sugar 2 medium eggs, beaten 100g gluten-free plain flour ½ tsp Dr. Oetker Caramel Flavour

For the topping: 25g lightly salted popcorn 1 sachet Dr. Oetker Salted Caramel Easy Fill Cake Centre 1 Grease a 20cm square cake tin and line with parchment paper. First make the brownie layer. Break up 100g of dark chocolate into pieces and place in a saucepan with the butter and sugar; reserve the remaining 50g of dark chocolate for the topping. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes. 2 Whisk the eggs into the melted mixture to make a thick glossy batter. Sift the flour on top and carefully mix all the ingredients together. Pour into the prepared tin, smooth to the edges and chill in the fridge for one hour. 3 Meanwhile, preheat the oven to 180˚C/160˚C fan/gas mark 4. To make the blondie layer, follow the same instructions for making the brownie batter as above, using 100g white chocolate (again, reserve the remaining 50g for the topping). You will find that the melted mixture separates during melting, but once the eggs and flour are added, the mixture will blend together again. 4 Stir in the caramel flavour. Carefully spread the white chocolate batter over the brownie layer, trying not to press too heavily. 5 Bake immediately for about 35 minutes until slightly risen, golden and lightly crusty on top — the mixture should be slightly soft. Leave to cool in the tin completely, then remove from the tin, peel away the parchment paper and place the brownies on a board. 6 For the topping, melt the remaining white chocolate. Put the popcorn in a bowl; squeeze in half of the salted caramel and add the melted white chocolate. Mix well to make sure that all the popcorn is coated. 7 Squeeze the remaining salted caramel over the top of the cake and spread right to the edge. Spoon over the caramel popcorn mix, and spread it out so that the whole top is thickly covered. Pat it down a little using the back of a spoon. 8 Melt the remaining dark chocolate. Using a teaspoon, drizzle the top all over with melted chocolate. Leave in a cool place for a few minutes to set. Using a large knife, cut into 12 chunky pieces. Your brownies are now ready to serve and enjoy!

Per Serving 419kcals, 23.8g fat (14.3g saturated), 48.6g carbs, 32.7g sugars, 4.7g protein, 0.9g fibre, 0.163g sodium

JUNE/JULY 2017

08/06/2017 14:54

larder luck baking

Easy Food RECOMMENDS Dr. Oetker Fine Cooks' Dark Chocolate ensures a superior rich chocolate taste in all your baking and desserts. Made with 54% cocoa solids, it is ideal for use as a delicious ingredient in recipes and confectionery and also for covering cakes, fairy cakes and tray bakes. Fine Cooks' Dark Chocolate can be melted easily over a pan of hot water or in the microwave and used to decorate your cakes and desserts by piping and drizzling.

www.easyfood.ie

EF122_39-44_Dr Oetker.indd 41

Easy Food 41

01/06/2017 11:58

Meringue kiss cake Serves 16

The

For the meringues: showstopper! 2 medium egg whites 70g caster sugar ½ tsp white wine vinegar 1 x tube of Dr. Oetker Bright Red Gel Food Colour For making the cake: 500g butter, at room temperature 500g caster sugar 8 eggs 250g self-raising flour 250g ground almonds 100ml whole milk 1 tsp Dr. Oetker Madagascan Vanilla Extract 20g Dr. Oetker Fairy Princess/Super Hero sprinkles For the buttercream: 250g unsalted butter, at room temperature 500g icing sugar 1 tsp Dr. Oetker Madagascan Vanilla Extract

44 Easy Food

EF122_39-44_Dr Oetker.indd 44

1 x tube of Dr. Oetker Bright Red Gel Food Colour 2 x tubes of Dr. Oetker Sky Blue Gel Food Colour Cherry jam 1 First, make the meringues. Preheat the oven to 120˚C/100˚C fan/gas mark ½ and line two baking trays with greaseproof paper. 2 Whisk the egg whites in a clean, dry bowl until stiff. Gradually beat in the sugar, one tablespoon at a time. Once all the sugar has been added, continue to whisk for five minutes. 3 Add the vinegar and whisk to combine. 4 Place two cake pop sticks onto one of the baking trays. Using a 2D rose nozzle, fill a large piping bag with half of the meringue mix. Starting at the top of each stick, pipe a circular swirl, starting in the centre and working outwards. Keep the bag upright and squeeze pressure from the end to make it easier. 5 Use a pastry brush to paint the inside of a piping bag with five stripes of red gel food colour. Fill the bag with the remaining meringue mixture. 6 Cut a small five cent-sized hole in the end of the

piping bag and pipe eight tiny meringue kisses (around a 1cm base) onto the other tray. Now cut the hole in the end a bit bigger (20 cent-sized) and pipe eight medium kisses (2cm base), then cut a final 50 cent-sized hole and pipe eight large kisses (with around a 5cm base). 7 Bake both trays for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 8 Next, make the cakes. Grease and line the bases of four 15cm sandwich tins. Increase the oven temperature to 180˚C/160˚C fan/gas mark 4. Beat the butter and sugar in mixing bowl until light and fluffy. 9 Add the eggs, beating after each addition, until the mixture thickens. 10 Fold in the flour, ground almonds, milk and vanilla extract. 11 Divide the mixture evenly between the tins and bake for 25-30 minutes. The cakes should be firm to touch; leave to cool completely. 12 For the buttercream, beat the butter with an electric whisk until soft. 13 Add the icing sugar, vanilla extract and two tablespoons of cold water. Beat until pale, light and fluffy. 14 Place one-third of the buttercream into one bowl, and the remaining two-thirds in another bowl. Add a few drops of red food colour to the smaller mixture and stur until it reaches a pink colour. Add the remaining red food colour to the other bowl along with the blue food colour; beat until it reaches a light turquoise colour. 15 To assemble, remove the cooled cakes from the tins. Spread the pink buttercream and a small layer of cherry jam on three cakes and sandwich the four cakes together. 16 Thinly coat the whole cake with half of the turquoise buttercream — this is much easier to do with a pallet knife. Scrape off any excess and refrigerate the cake for about 30 minutes to allow the buttercream to harden. 17 Add the final layer of turquoise buttercream; once this is added, try dipping the pallet knife in hot water and running it around the top and sides of the cake to create a smoother finish. 18 Pour the sprinkles into a small bowl. Taking small handfuls, lightly and quickly press these into the base all around the cake. 19 Finish the cake by sticking the meringue kisses into the buttercream down one side, starting with the brightest first and palest towards the base, and then place the meringue lollies into the top of the cake.

Per Serving 797kcals, 48.5g fat (25.5g saturated), 87g carbs, 70.9g sugars, 8.8g protein, 2.4g fibre, 0.31g sodium

JUNE/JULY 2017

08/06/2017 14:56

larder luck barbecue

BUNS OF FUN!

These handy recipes are perfect for easy summer entertaining

www.easyfood.ie

EF122_45-47_JMOB_2.indd 45

Easy Food 45

01/06/2017 12:00

Pulled barbecue pork burger Serves 4, with leftovers 1 tsp vegetable oil 1 x 900g pork shoulder 120ml barbecue sauce 60ml chicken stock 60ml apple cider vinegar 2 tbsp light brown sugar ½ tbsp wholegrain mustard ½ tbsp Worcestershire sauce ½ tbsp chilli powder To serve: 4 Bundys Gourmet Brioche Hamburger Buns Coleslaw 1 Pour the oil into the bottom of a slow cooker or Dutch oven. Place the pork shoulder in and pour in the remaining ingredients, smearing them over the top of the pork. Cook on high for five hours until the pork is very tender. 2 Remove the pork to a board and shred using two forks. Heat the sauce in the Dutch oven or slow cooker for 10 minutes until it thickens, then return the pork to the pot and toss in the sauce. 3 Spoon the pork into the Bundys Gourmet Brioche Hamburger Buns and top with coleslaw to serve. Per Serving 635kcals, 28.3g fat (8.1g saturated), 60.8g carbs, 13.2g sugars, 27.9g protein, 2.9g fibre, 0.894g sodium

Chicken chilli burger Makes 4 For the chicken: 4 chicken fillets 2 tbsp vegetable oil Juice of 1 lime 2 garlic cloves, crushed ½ tsp cumin ½ tsp paprika Salt and black pepper For the guacamole: 2 ripe avocados 1 garlic clove, crushed 1 small tomato, chopped A small handful of fresh coriander, chopped Juice of 1 lime To serve: Chilli jam 4 Bundys Gourmet Sourdough Hamburger Buns Rocket Crispy bacon

46 Easy Food

EF122_45-47_JMOB_2.indd 46

1 Place the chicken fillets between two sheets of cling film and pound with a rolling pin until they are an even thickness. Place in a resealable plastic bag and add the remaining ingredients for the chicken. Close the bags and squeeze to coat the chicken. Place in the fridge for at least 30 minutes, or up to four hours. 2 Heat a barbecue to a medium-high heat and cook the chicken for 7-9 minutes, flipping halfway through, until cooked through. 3 Meanwhile, peel the avocados and mash the flesh with the remaining guacamole ingredients, adding a pinch of salt and pepper. 4 Spread some chilli jam onto the bottom of each Bundys Gourmet Sourdough Hamburger Bun and top with some rocket, a chicken fillet, crispy bacon and some guacamole to serve. Per Serving 861kcals, 38.6g fat (8.2g saturated), 77.6g carbs, 1.2g sugars, 52.5g protein, 9.3g fibre, 1.006g sodium

Easy Food RECOMMENDS

At BUNDYS, we are excited about the launch of our new BUNDYS Gourmet Range. We want to give customers the ultimate premium bun experience with our two new distinct superior flavours, Brioche and Sourdough. Consumers today are looking for superiortasting, added value foods. Our new BUNDYS Gourmet Brioche and Sourdough range of hamburger and hot dog rolls are perfect to meet consumer’s expectations for exciting and new premium products. Make sure to try our premium new range, now available in stores nationwide. They are sure to add some ‘ooh-la-la’ to your barbecue!

JUNE/JULY 2017

01/06/2017 12:01

larder luck barbecue

Smokey summer sausages Makes 6 Vegetable oil, for brushing 6 pork sausages 2 tbsp smokey barbecue sauce 2 tbsp jalapeĂąo tomato relish

1 Heat a barbecue to a medium-high heat and brush the grates with a bit of oil. Place the sausages on the barbecue and cook for 5-7 minutes, turning to brown on all sides, until almost cooked through. 2 Stir together the barbecue sauce and tomato relish, then brush over the sausages. Continue to barbecue until cooked through.

3 Fill each Bundys Gourmet Brioche Hot Dog Roll with a sausage and top with a handful of rocket, some grilled peppers and onions and a drizzle of chilli mayonnaise. Per Serving 293kcals, 15.4g fat (7.4g saturated), 29.6g carbs, 7.5g sugars, 8g protein, 1.8g fibre, 0.499g sodium

To serve: 6 Bundys Gourmet Brioche Hot Dog Rolls Rocket Grilled onions and peppers Chilli mayonnaise

www.easyfood.ie

EF122_45-47_JMOB_2.indd 47

Easy Food 47

01/06/2017 12:01

Midweek magic These light summer meals are full of flavour and ready in minutes

Tuna stir-fry Serves 2 1 tbsp runny honey 2 tbsp reduced sodium soy sauce 1 tbsp sunflower oil 1 tsp sesame oil (optional) 2 garlic cloves, thinly sliced A 2cm piece of fresh ginger, cut into matchsticks Â˝ a red chilli, finely chopped 5 spring onions, shredded 5 asparagus spears, sliced 1 red pepper, cut into strips

1 pak choi, cut into quarters 10 pieces of mangetout, sliced in half 125g dried egg noodles, cooked, refreshed and drained Â˝ x 80g pot of John West Infusions Chilli & Garlic Tuna 1 tbsp fresh coriander, chopped 1 tsp sesame seeds, lightly toasted 1 In a small bowl, mix the honey and soy sauce and leave to one side. 2 Once you have everything ready to go, place a wok or large frying pan over a high heat and heat the sunflower oil and sesame oil.

3 Add the garlic, ginger and chilli and fry for 20-30 seconds. 4 Now add the spring onions, asparagus, red pepper, pok choy and mangetout and continue cooking for a further minute until the vegetables soften slightly. 5 Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the John West Infusions Chilli & Garlic Tuna and fresh coriander. 6 Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.

48 Easy Food

EF122_48-49_John West.indd 48

01/06/2017 12:02

larder luck tinned fish

Kilner jar orzo salad with tuna, tomatoes and Feta Serves 2 1 tbsp olive oil ½ tbsp apple cider vinegar ½ tsp Dijon mustard 1 garlic clove, crushed 2 tbsp lemon juice Black pepper 10 cherry tomatoes, any colour, halved 2 tbsp fresh basil, chopped 20g Feta, crumbled 160g cooked orzo 1 x 80g pot of John West Infusions Tuna Lemon Thyme 2 handfuls of mixed leaves 1 In a Kilner jar, combine the olive oil, vinegar, mustard, garlic, lemon juice and a pinch of black pepper. Close the lid tightly and shake to combine the dressing. 2 Open the jar and layer the salad ingredients in this order: cherry tomatoes, basil, Feta, orzo and John West Infusions Tuna Lemon Thyme. 3 Fill any remaining space with mixed leaves,

www.easyfood.ie

EF122_48-49_John West.indd 49

then close the lid tightly. 4 When ready to eat, simply shake the jar to coat everything with the dressing, then pour out into a bowl and enjoy.

Sweet chilli salmon salad with mango salsa Serves 2

Easy Food RECOMMENDS

John West has always been well known for the quality of its fish, and the flavour-packed John West Infusions range is now helping you to be even more creative in the kitchen. Succulent tuna and salmon are infused with carefully selected herbs and spices, then packed in handy re-sealable No-Drain packs, which means they’re as neat and easy to use as they are tasty and delicious.

100g rocket ½ a cucumber, halved lengthways and sliced on the diagonal ½ a mango, peeled and sliced ½ a small red onion, thinly sliced ½ a red chilli, deseeded and finely chopped 2 tbsp fresh coriander, chopped Juice of ½ a lime 1 x 80g pot of John West Infusions Salmon Sweet Chilli 1 In a bowl, combine the rocket and cucumber. 2 In a separate bowl, combine the mango, onion, chilli, coriander and lime juice. 3 Layer the mango salsa over the rocket. Top with the John West Infusions Salmon Sweet Chilli. 4 Pack into a lunchbox or enjoy immediately.

Easy Food 49

08/06/2017 14:57

TOP IT OFF Easy to prepare ahead, these crowd-pleasing bruschetta recipes are perfect for laid-back summer entertaining Tomato and basil Serves 8-10

Caesar salad Serves 8-10

Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Top each toast with an oilpacked white anchovy fillet. In a small bowl, combine 1 crushed garlic clove, 1 large egg yolk, 4 tbsp grated Parmesan, 1 tbsp lemon juice, 1 tsp Dijon mustard, ½ tsp Worcestershire sauce and a pinch of salt and black pepper. Add 4 tbsp extravirgin olive oil in a slow, steady stream, whisking constantly until blended. Chop 1 small head of cos lettuce and toss with the dressing just before serving. Spoon the lettuce over the toasts, top with some Parmesan shavings and serve.

Blue cheese and fig Serves 8-10

Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow the toasts to cool on a wire rack. Top each toast with a slice of creamy blue cheese (such as Cambozola) and a slice of fresh fig. Drizzle over a little honey, season with some sea salt and black pepper and serve.

76 Easy Food

EF122_76-77_Top it off.indd 76

JUNE/JULY 2017

01/06/2017 12:30

cooking for fun | bruschetta

Smoked salmon, cream cheese and cucumber Serves 8-10

Mushroom and pancetta Serves 8-10

Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Place 1 tsp olive oil and 100g diced pancetta (or bacon lardons) in a large pan over a medium-high heat and cook for 6-8 minutes, stirring occasionally, until crisp. Using a slotted spoon, transfer the pancetta to a plate lined with kitchen paper. Turn the heat under the pan to high. Add 400g chopped chestnut mushrooms and 1 tsp fresh thyme leaves. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown. Add 50ml red wine and 1 tbsp red wine vinegar and allow to bubble for 1-2 minutes. Rdeuce the heat to low and stir in 80ml cream. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the pancetta and season to taste with salt and pepper. To serve, divide the mushroom mixture evenly over the toasts.

Plum, prosciutto and Ricotta Serves 8-10

www.easyfood.ie

EF122_76-77_Top it off.indd 77

Easy Food 77

01/06/2017 12:30

The classic

BARBECUE THE CLASSIC SIDE: BARBECUE-BAKED POTATOES

84 Easy Food

EF122_80-99_BBQ.indd 84

THE CLASSIC BURGER

JUNE/JULY 2017

01/06/2017 13:00

cooking for fun barbecue

THE CLASSIC DRINK: ICE CREAM FLOATS

www.easyfood.ie

EF122_80-99_BBQ.indd 85

THE CLASSIC SAUSAGE DOG

Easy Food 85

01/06/2017 13:00

The Asian

BARBECUE THE ASIAN DRINK: SODA CHANH (VIETNAMESE LIME SODA)

THE ASIAN SAUSAGE DOG: BÁNH-MÌ DOGS 88 Easy Food

EF122_80-99_BBQ.indd 88

JUNE/JULY 2017

01/06/2017 13:03

cooking for fun barbecue

THE ASIAN SIDE: CRUNCHY ASIAN SLAW

THE ASIAN BURGER

www.easyfood.ie

EF122_80-99_BBQ.indd 89

Easy Food 89

01/06/2017 14:17

The all-American

BARBECUE THE ALL-AMERICAN SIDE: BAKED BEANS

THE ALL-AMERICAN BURGER: BBQ CHEESE AND ONION

92 Easy Food

EF122_80-99_BBQ.indd 92

JUNE/JULY 2017

01/06/2017 14:20

cooking for fun barbecue

THE ALL-AMERICAN DESSERT: BARBECUED DOUGHNUTS

www.easyfood.ie

EF122_80-99_BBQ.indd 93

THE ALL-AMERICAN SAUSAGE DOG: CHILLI CHEESE DOGS

Easy Food 93

01/06/2017 14:20

The Mexican

BARBECUE THE MEXICAN DRINK: MARGARITAS

THE MEXICAN BURGER

96 Easy Food

EF122_80-99_BBQ.indd 96

JUNE/JULY 2017

08/06/2017 15:00

cooking for fun barbecue

THE MEXICAN SIDE: LIME AND CORIANDER CORN

THE MEXICAN SAUSAGE DOG: CHORIZO TACO DOGS www.easyfood.ie

EF122_80-99_BBQ.indd 97

Easy Food 97

01/06/2017 14:22

Goodness! OH MY

Blogger Aoife Howard dishes up her favourite wholesome, meat-free burgers

love everything about summer, from the sight of clear skies to the sound of ice cream vans. However, nothing heralds the arrival of the summer quite like the smell of barbecued delights wafting through the air. I always think eating al fresco adds a certain magic to any meal — whether it be a simple picnic, seaside ice cream or a garden barbecue, everything devoured under the sun carries a certain appeal that is impossible to recreate indoors. Now that summer is well and truly underway and barbecue season in full swing, I thought I would share a recipe for my sweet potato and black bean burgers, just made to be enjoyed outdoors. Simply put, you can't have a barbecue without a burger and, while most barbecues tend to be meat-heavy affairs, I promise this burger will tempt even the most ardent carnivore. Summer barbecues are all about simple yet flavoursome foods, and it's even better when they can be prepared in advance. These Mexican-inspired vegetarian burgers fit the bill perfectly: they’re light yet satisfying, can easily be made ahead and are deceptively simple to make — just combine all of the ingredients together in the food processor, leaving you with plenty of time to enjoy great company. Sweet potato, black beans, coriander and warming spices come together to make these burgers a feast of summery Mexican flavours. The subtle hint of chilli will add some heat to even the coldest of summer days. I love to serve these with a simple green salad, fresh tomato salsa,

114 Easy Food

EF122_114-115_Oh my goodness.indd 114

a quick sweetcorn relish and, of course, sliced avocado to complete the ultimate Mexican feast. These sweet potato and black bean burgers will quickly become a barbecue staple; loved by adults and children alike, they're so flavoursome that they're guaranteed to leave their carnivorous counterparts in the shade!

Gluten free Vegan Dairy-free Low-fat

Mexican sweet potato and black bean burgers Makes 4 185g cooked brown rice 3 medium sweet potatoes, roasted, peeled and mashed 170g cooked black beans, rinsed 4 spring onions, finely chopped 2 garlic cloves, crushed 1 small bunch of coriander, leaves only 3 tsp hot paprika powder 1½ tsp ground coriander 1 tsp cumin seeds 1 tsp chilli flakes Zest of 1 lime Salt and black pepper

Aoife is a medical student and food blogger. She loves to create simple healthy recipes so that you can have your cake and eat it too! www.thegoodfoodgoddess.com

2 Add the spring onions, garlic and coriander. Whizz again to combine. 3 Add the remaining ingredients and whizz again. 4 Transfer the burger mixture to a bowl and refrigerate for 15-20 minutes. 5 When the mixture has chilled, remove it from the fridge. Divide and shape the mixture into four burgers. 6 If barbecuing, brush the grates with a little oil. Cook for 3-4 minutes on each side. Alternatively, place them in an oven preheated to 170°C/150°C fan/gas mark 3 and bake for 15-18 minutes. 7 Serve with gluten-free buns if desired, accompanied by a simple side salad, chopped avocado and a tomato salsa. Per Serving 412kcals, 9g fat (2g saturated), 75.4g carbs, 26.4g sugars, 12g protein, 12.6g fibre, 0.684g sodium

To serve: Gluten-free burger buns, optional Green salad Avocado, cubed Tomato salsa 1 Place the brown rice, sweet potato and black beans in the food processor and whizz together until you have a slightly chunky mixture.

JUNE/JULY 2017

01/06/2017 14:29

make it healthy meat-free burgers

www.easyfood.ie

EF122_114-115_Oh my goodness.indd 115

Easy Food 115

01/06/2017 14:29

Spice rubs Making your own dry rub is easy with this mix and match system. Simply take one pinch from each flavour group and combine in a small bowl with a pinch of salt. Adjust to your personal preference by adding extra pinches of the flavours you like the most.

122 Easy Food

EF122_121-123_The_Inside_Track.indd 122

HOT

SWEET

ß Chilli powder ß Black pepper ß Dried chilli flakes ß Cayenne pepper

ß Sugar (white or brown) ß Cinnamon ß Allspice ß Chinese five-spice ß Ground ginger

EARTHY ß Cumin ß Paprika (sweet or smoked) ß Coriander seeds ß Fennel seeds

SHARP ß Onion powder ß Dried garlic ß Mustard powder

ß Mustard seeds ß Turmeric

HERBY ß Dried thyme ß Dried oregano ß Dried rosemary ß Dried basil ß Dried bay leaves ß Dried parsley ß Dried coriander

JUNE/JULY 2017

01/06/2017 14:33

KITCHEN SKILLS

A 180G PORTION CONTAINS:

EAT MORE…ASPARAGUS

33%

OF THE RDA OF COPPER

PACKED WITH ANTIOXIDANTS, WHICH HELP SLOW THE AGING PROCESS.

A 180G PORTION CONTAINS:

101%

OF THE RDA OF VITAMIN K

A 180G PORTION CONTAINS:

24%

A 180G PORTION CONTAINS:

67%

OF THE RDA OF VITAMIN B1

OF THE RDA OF FOLATE

FOLATE WORKS WITH VITAMIN B12 TO HELP PREVENT COGNITIVE IMPAIRMENT RICH SOURCE OF GLUTATHIONE, A COMPOUND THAT MAY HELP PROTECT AGAINST CERTAIN FORMS OF CANCER

FUN FOOD FACT

The English word "barbecue" comes from the Spanish word barbacoa, believed to be derived from the Caribbean word barabicu, meaning a "framework of sticks set upon posts". After Columbus landed in the Americas in 1492, the Spaniards found native Haitians roasting meat on a wooden framework above a fire. Once the word was adopted by the Spanish, it migrated into other languages such as Portuguese, French and English. According to the OED, the first recorded use of the word in English was as a verb in 1661, in Edmund Hickeringill’s Jamaica Viewed.

www.easyfood.ie

EF122_121-123_The_Inside_Track.indd 123

U E Q S TION? K C I U Q I often end up with a lot of different items on the barbecue at once, such as chicken, burgers, ribs and sausages. How do I know when everything is finished cooking? Using a food thermometer is the easiest and safest way to know when your food is ready. Stick the thermometer into the thickest part of the meat or poultry to measure the internal temperature — it should read a minimum of 75˚C in order to be safe. Wash the probe with soapy water after each use to avoid cross contamination.

Easy Food 123

01/06/2017 14:33