RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE EASY FOOD ISSUE 132
M ES FRO RECIP EST OUR T EN KITCH
QUICK SUMMER DINNERS
kids' PASTA
GLUTENFREE BBQ
5
-INGREDIENT
Tandoori chicken kebabs, p.37
DESSERTS
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PASTRY PERFEC
UK £4.95
ROI 33.90
UK £3.70 AUS $7.00 AUGUST 2018
9 771649 425110
AUGUST 2018
R 39.90 (incl. VAT)
07
• FRESH AUBERGINE IDEAS • 15 WAYS WITH TINNED BEANS • SUMMER STEAK • WEEKNIGHT COOKING • AL FRESCO DINING • GLUTEN-FREE BARBECUE • BREAD BAKING •
80
Fast & fresh cooking
TION Pastry chef extraor dinair Smith shares his top e Shane tips recipes for home co and oks 12/07/2018 15:57
5.49
â‚Ź
Fresh Irish Rib Eye Steaks 400g | 1Kg = 13.73
Prices correct at time of print. See in-store for latest offers. Photography shows serving suggestions & are demonstrative only. All offers apply to the Republic of Ireland only.
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Easy Food team EDITOR Caroline Gray cgray@zahramediagroup.com t: +353 (0)1 255 7566 fave recipe: Shortbread lemon tart, p.63
Hey there, Easy Food readers! What a summer we’ve had this year! The sun has been shining, the evenings long and the days gloriously warm. It’s all made for a summer that’s just begging for beach days, barbecues and gin cocktails!
Digital Intern Keavy O’Sullivan foodintern@zahramediagroup.com fave recipe: Caramelised onion and roasted aubergine dip, p.32 Contributors Amy Meegan, Michael Fleming and Ciara Dolan. DESIGN Nicola Burgess, Rory Maguire, Sarah Hamill and Yume Sato. PHOTOGRAPHY & FOOD STYLING Agnieszka Wypych, Charisse van Kan, Pauline Smyth, Shannon Peare and Síomha Guiney. 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: Drunken watermelon, p.130 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 realise that the idea of pâtisserie — a term for pastries and baked sweets — can be daunting for home cooks; sure, even baking itself can be off-putting if you’re not used to it. I’ve been working with pastry and baking for nearly 20 years, and I know from experience that the only way to build confidence is to start with the basics. As with any cooking, there are the foundation “mother” recipes that can be mastered with even just a little bit of practice. From simple loaf breads and scones to perfect meringues and sponges, these basic recipes that can be adapted in countless ways to suit your baking personality. After all, it’s all about having fun! I’ve included some of my favourite recipes in this issue exclusively for Easy Food readers, from p.16; these are recipes that prove baking and confectionery can be achievable for anyone. Best of all? Each recipe has just five ingredients, so there’s really no excuse for not giving these a go! Baking, pâtisserie and confectionery are such comforting and rewarding skills; I really don’t think there’s anything better than sharing something delicious you’ve created. Tie up those apron strings and let’s get busy! Best,
Shane Check out our other titles...
Precious beginnings
Overcoming breastfeeding issues • Bottle feeding hygiene on the go • Summer safety • Family food • Crafty fun
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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.
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JUNE / JULY 2018
116
Something Sweet
surprising facts about labour
FEEDING BABY ON THE GO:
tried & tested tips TAKE IN PREGNANCY?
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Your guide to a delicious life without gluten
Expert Advice Just For You
WHAT’S SAFE TO
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June/July 2018
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entertainment IDEAS
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Real mums... real solutions Baby diary, picnic bites, & crafts
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NO MORE BOREDOM: SUMMER
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BOARD OF DIRECTORS Managing Director Gina Miltiadou gmiltiadou@zahramediagroup.com fave recipe: Creamy pesto prawn linguine, p.71 Chief Executive John Mullins jmullins@zahramediagroup.com fave recipe: Bacon and cheese loaf, p.127
As a pastry chef, a lot of my time is spent in the kitchen, crafting desserts that have to look as good as they taste. My usual building blocks range from Shane Smith custard and mousse to chocolate and pastry, and I love making the most of what’s in season. This time of year, it’s all about fresh berries — these little gems not only add a natural balance of sweet and tart, but you can’t beat them when it comes to vibrant pops of colour.
ROI 35.95 UK £5.45 SUMMER 2018
EDITORIAL TEAM Recipe Editor Jocelyn Doyle jdoyle@zahramediagroup.com fave recipe: Aperol spritz, p.81
Best burgers | Meat-free BBQ | Grown-ups’ picnic | Summer cocktails
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REGULARS 08 YOUR SAY
Your comments, photos and questions
10 FOOD BITES
News, products and cookbooks from the wonderful world of food
14 COMPETITIONS
Exciting things for you to win!
WHAT’S IN SEASON?
August
CONTENTS Tray-baked chicken tikka
P.56
30 BE AN AUBER-GENIUS
You’ll love these flavoursome recipes
using in-season aubergines
36 FROM THE BUTCHER’S BLOCK
Local butcher Michael Fleming tells us the
dos and don’ts of summer barbecuing
LARDER LUCK 40 15 WAYS WITH TINNED BEANS
Tasty recipes using kidney, white and
baked beans
44 GOTTA SPLIT!
These fruity recipes are perfect for a sweet summer treat
48 SUMMER STEAK
Indulge at home with these sumptuous and simple dishes
Aubergine flatbread pizzas
P.34
WHAT’S FOR DINNER?
P.49
Irish rarebit rib-eyes
4 Easy Food
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74 WEEKDAY FRESH
Simple summer dishes to enjoy any night of the week
AUGUST 2018
12/07/2018 16:48
COOKING FOR FUN
KIDS’ KITCHEN
80 A TASTE OF THE MEDITERRANEAN
100 FRESH AND AL FRESCO
dine outdoors this August
103 EASY JUNIORS
88 EAT IRELAND
the summer sun
P.91
Our Home Ec expert encourages us to
These meals just beg to be enjoyed under
Pastéis de nata
These fruity parfait cups make the
Recipe Editor Jocelyn Doyle slows down for wild boar and organic venison
perfect healthy sweet treat
90 CHALLENGE YOURSELF
Try your hand at Portugal’s famous custard tarts, pastéis de nata
94 APPRENTICE CHEF ALLSTARS
These budding chefs share their award- winning recipes
Fruity parfait cups
P.104
MAKE IT HEALTHY!
112 FUNCTIONAL FOODS
P.82
Marinated vegetable antipasti
Fast & fresh cooking
S FROM RECIPE ST OUR TE N KITCHE
QUICK SUMMER DINNERS
GLUTENFREE
5
-INGREDIENT
Tandoori chicken kebabs, p.37
DESSERTS
PASTRY PERFEC
UK £4.95
ROI 33.90
AUS $7.00 AUGUST 2018
R 39.90 (incl. VAT)
EF132_01_Cover_V4.indd 1
THE GLUTENFREE OUTDOORS
You won’t miss out on the barbecue craic with these gluten-free dishes
These wholesome vegan recipes share a star ingredient
FROM OUR KITCHEN TO YOURS 120 All the knowledge you need to become an expert in the kitchen
124 YEASTY DOES IT Food Stylist Shannon Peare goes back to the basics of baking yeast bread
BBQ
07
kids' PASTA UK £3.70
AUGUST 2018
Kid-friendly pasta dishes that make flavoursome grown-up options with just a few small tweaks
80
9 771649 425110
P.66
PASTA, PERSONALISED
• FRESH AUBERGINE IDEAS • 15 WAYS WITH TINNED BEANS • SUMMER STEAK • WEEKNIGHT COOKING • AL FRESCO DINING • GLUTEN-FREE BARBECUE • BREAD BAKING •
Keep it simple, keep it quick with a whole week’s worth of midweek meals
P.106
EASY FOOD ISSUE 132
P.54
WEEKLY MENU PLANNER
RECIPES & TIPS FROM IRELAND'S #1 FOOD MAGAZINE
low-down on matcha
114 THE HEALTHY SPUD
FROM THE Cover
Nutritionist Amy Meegan gives us the
Pastry chef extraord TION inaire Shane Smith shares his top tips recipes for home cooksand
12/07/2018 15:57
P.19
EAT HAPPY!
Pastry chef Shane Smith shares five-ingredient desserts that any home cook can master
Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
x Readers! Please take note that the nutritional information that appears underneath each recipe is only for one serving. The key for the buttons is in our recipe index on page 6. All Euro/GBP prices are converted at the time of going to print. Prices may vary.
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Easy Food 5
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What’s inside
A sneak peek at what you’ll find in this issue
A TASTE OF THE MED
This month, we’ve been taking delicious inspiration from Mediterranean countries like Italy, Greece and Spain. Not only is the typical diet from these regions lauded as one of the healthiest out there, its flavours work perfectly with sunny weather. Flip to p.80 for a stunning menu designed for enjoying outdoors, or head to p.30 to celebrate in-season aubergines with some lovely summer recipes. Buon appetito!
Marinated vegetable antipasti p.82
Aubergine flatbread pizzas p.34
Aperol spritz p.81
GLUTEN-FREE WITH EASE It can be hard being gluten-intolerant, not least of all during the barbecue season when shared dishes and casual cooking reigns supreme. That’s why we’ve concocted a whole gluten-free menu for your next summer barbecue, full of dishes that everyone can enjoy so that you can live your best gluten-free life.
Fully loaded potato parcels p.110
KEEP THE KIDS HAPPY
It can be challenging to make meals that children will enjoy without boring the grown-ups. Seeing as pasta is a quick-fix favourite in so many households, we’ve put together some tasty kid-friendly dinners that are easily tweaked into more full-flavoured adult meals. Plus, you’ll find parfait cups that kids can make themselves on p.103 — a great breakfast or snack — and other family-friendly meal ideas scattered throughout this issue.
Summertime French bread pizzas p.59
Fruity parfait cups p.104
Cheesy tomato penne p.72
Hawaiian sausage dogs p.109
Simple panzanella salad p.108
BAKED BEAUTIES Guest editor Shane Smith joined the Easy Food team this month to show off some of his best sweet creations, as well as tips and tricks for getting the most out of your home baking. Shane is a pastry chef with over 20 years’ experience, working in some of Ireland’s most celebrated pastry kitchens, but he still likes keeping things simple and delicious. Flip to p.16 to find his gorgeous five-ingredient bakes, which he is sharing exclusively with Easy Food readers. If you’re looking for more of a challenge, our make-at-home Portuguese custard tarts can be found on p.94.
Viennese jam whirls p.29 16 Easy Food
Shortbread lemon tart p.62
Pasteis de nata p.94 AUGUST 2018
guest editor Shane Smith
The sweetest thing Pastry chef Shane Smith shares five-ingredient desserts that any home cook can master
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Caramel ice cream gateaux with hazelnut shards Serves 8
For the ice cream gateaux: 600ml single cream 1 x 397g tin of condensed milk 1 tsp vanilla extract For the caramel sauce: 150g caster sugar 4 tbsp single cream For the caramel hazelnuts: 75g caster sugar 10 hazelnuts 1 Grease and line the inside of a 15cm round cake tin with cling film and set aside.
22 Easy Food
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2 In a mixing bowl, whisk the cream until thick. Fold in the vanilla extract and condensed milk until combined. Spoon into the lined cake tin and freeze overnight. 3 For the caramel sauce, mix the sugar with three tablespoons of water in a saucepan over a medium heat. Cook slowly until the sugar has dissolved, then increase the heat and bring the mixture to a golden caramel colour. 4 Stir in the cream. Cook, stirring, to remove any lumps and set aside to cool. 5 For the hazelnuts shards, combine the sugar and 25ml of water in a saucepan over a medium heat. Cook slowly until the mixture reaches a golden caramel colour. Remove from the heat and leave to cool slightly. 6 Stick a toothpick into the hazelnut and carefully submerge in the caramel; if the caramel is at the right temperature, it will coat the hazelnut and
drip down, leaving a nice thin sugar spike. Place the coated hazelnuts on a lined baking tray and leave to firm up. 7 To assemble, remove the ice cream gateaux from the baking tin and place on a serving dish. Drizzle the caramel sauce over the top and top with the caramelised hazelnut shards. Per Serving 419kcals, 18.7g fat (5.8g saturated), 60.2g carbs (57.3g sugars), 7.1g protein, 1.7g fibre, 0.085g sodium
Shane’s tip
Use vanilla extract instead of vanilla essence; the flavour is superior and you won’t need to use as much of it.
AUGUST 2018
11/07/2018 14:02
guest editor Shane Smith
Chocolate raspberry mille feuille Serves 4
For the chocolate discs: 250g dark chocolate 50g white chocolate For the filling: 250ml single cream, whipped 2 punnets raspberries (about 36 raspberries) Fresh basil 1 To make the chocolate discs, place the dark and white chocolate into two separate bowls set over saucepans of gently simmering water. Stir gently until melted. 2 Once melted, remove from the heat and set aside to cool slightly. 3 Line a baking tray with parchment paper. Pour the dark chocolate onto the tray and spread evenly with a pallet knife until its roughly ½cm thick. 4 While the dark chocolate is still soft, drizzle the melted white chocolate in straight lines down the length of the dark chocolate. Use the tip of a knife to trace the white chocolate in zig-zags through the dark chocolate, creating a feathered pattern. Allow to sit at room temperature until firm. 5 Once the chocoalte is set, use a chef’s knife to slice the chocolate into 12 squares. 6 Place one chocolate square onto a serving place. Fill a piping bag (or a plastic bag with a small corner cut off) with the whipped cream. Pipe four dots of cream, alternating with four raspberries, onto the chocolate disc. Top with another chocolate square and repeat the layering process. Top with a third chocolate disc and garnish with a raspberry and some fresh basil leaves. Per serving: 466kcals, 25.8g fat (17.2g saturated), 53.5g carbs (43.3g sugars), 6.7g protein, 6.2g fibre, 0.78g sodium
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Easy Food 23
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BE AN AUBER-GENIUS You’ll love these flavoursome recipes using in-season aubergines
30 Easy Food
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AUGUST 2018
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what’s in season? aubergines
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Easy Food 31
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Cook the
Cover
36 Easy Food
AUGUST 2018
From the
larder luck butcher advice
BUTCHER'S BLOCK
Local butcher Michael Fleming talks through the dos and don’ts of barbecuing In general, should I choose lean meat or fatty meat for the barbecue? This really comes down to personal preference. In general, fat provides a lot of flavour, but it’s easy to add flavour to leaner meat using rubs, marinades and/or sauces. I would usually choose leaner cuts myself. The exception is burgers, which should always have a good fat content to ensure they turn out nice and juicy. How much meat per person should I aim for overall? 250g per person is a decent portion. Can you barbecue meat from frozen? This is not recommended for food safety reasons. Always make sure your meat is completely thawed before you begin cooking; the safest way to thaw it is in the fridge overnight. Do you have any safety tips for using marinades? Always marinate your meat or poultry in a sealed container in the fridge, never on the countertop. If some of the marinade is to be used as a sauce on cooked food, reserve a portion of the marinade before using it on raw meat. If you do need to reuse marinade that has touched raw meat or poultry, always boil it first to destroy lingering bacteria. Be sure to wash any utensils or brushes used on raw meat before using them again on cooked food to prevent cross-contamination. If your marinade has acidic ingredients like lime/lemon juice, tomato juice or vinegar — as so many good marinades do — don’t use a metal bowl for marinating, as the acid can react with the metal and result in an off, metallic flavour.
Can I partially cook chicken and pork ahead of time to shorten their time on the barbecue? I would recommend that you do this to ensure everything gets properly cooked through the centre before the outside is cremated! However, this is only safe if you immediately finish the cooking process on the barbecue. Never brown or partially cook meat or poultry to set aside and finish later, because any bacteria present will not have been destroyed. If I prepare meat and vegetable skewers ahead of time, should I be worried about the raw meat touching the vegetables while being refrigerated? There’s no need to be concerned about this as any bacteria will be killed when the skewers are cooked. If I have a lot of different items on the barbecue, how do I know when everything is finished cooking? The easiest, safest way to do this is to use a meat thermometer. These are readily available and very reasonably priced. Push the thermometer into the thickest part of each piece of meat,
Tandoori chicken kebabs Serves 4-6 140g natural yoghurt 2 tbsp rapeseed oil 1 x 3cm piece of ginger, peeled and grated 3 garlic cloves, crushed 60ml tomato passata ½ tsp garam masala ½ tsp chilli powder ½ tsp smoked paprika ½ tsp turmeric 12 chicken thighs, bones and skin removed, cut into 2cm chunks Salt and black pepper
making sure it's not touching bone. Sterilise the thermometer by dipping it into boiling water and wiping well. If we are relaxing over our meal outdoors, for how long is it safe to leave food on the table? Obviously things like bread rolls will be okay for an hour or two, but meat and any mayonnaise-based salads shouldn’t sit outside for more than 25-30 minutes. Can I reheat meat that has been cooked on the BBQ? Yes, but only reheat it once. Ensure food is piping hot throughout before you dig in. Any barbecued food left in the fridge should be thrown out after two days.
1 In a bowl, combine the yoghurt, oil, ginger, garlic, passata, garam masala, chilli powder, smoked paprika and turmeric. Stir to combine well. 2 Add the chicken and turn to coat well in the marinade, then season with salt and black pepper. Cover with cling film and place in the fridge for three hours or overnight. 3Thread the chicken onto skewers, then cook on the barbecue for 15 minutes or until the chicken is completely cooked throughout, turning occasionally. 4 Transfer to a plate and allow to rest for 6-8 minutes. Serve with a cucumber salad.
Per Serving 379kcals, 17.6g fat (4.2g saturated), 4.4g carbs (1.7g sugars), 47.7g protein, 0.6g fibre, 0.177g sodium
To serve: Cucumber salad
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Easy Food 37
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Gotta split!
With thanks to
These fruity recipes are perfect for a sweet summer treat!
44 Easy Food
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AUGUST 2018
11/07/2018 11:49
larder luck tropical fruit
Healthy banana peanut butter ice cream Serves 4-6 3 very ripe Fyffes bananas, peeled and frozen 200g chunky peanut butter (choose a variety with no added sugar or salt) To serve: Mini chocolate chips
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1 Break the frozen bananas into pieces and place them in a blender. 2 Add the peanut butter. Blend until creamy and smooth. 3 Scoop the ice cream into bowls and top with chocolate chips. Serve immediately.
Per Serving 286kcals, 19.1g fat (4.1g saturated), 23.8g carbs (12.8g sugars), 9.9g protein, 4.6g fibre, 0.013g sodium
x
Easy Food 45
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Barbecued pineapple sundaes Serves 4 6 tbsp desiccated coconut Vegetable oil, for brushing 4 thick slices of fresh Fyffes pineapple 4 scoops of vanilla ice cream Salted caramel sauce, for drizzling Chocolate dessert sauce, for drizzling
46 Easy Food
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1 Preheat the oven to 160ËšC/140ËšC fan/ gas mark 3 and spread the coconut in an even layer across a baking tray. Bake for 5-8 minutes, tossing halfway through, until just golden brown. 2 Heat a grill pan or barbecue to a mediumhigh heat and brush with a bit of vegetable oil. 3 Grill the pineapple slices for about one minute per side until charred.
4 Add to serving plates and top with a scoop of vanilla ice cream. Drizzle with the salted caramel and chocolate sauces, then top with coconut. Serve the sundaes immediately. Per Serving 310kcals, 20.1g fat (13.8g saturated), 31.6g carbs (20.5g sugars), 4.6g protein, 4.6g fibre, 0.1g sodium
AUGUST 2018
11/07/2018 11:50
larder luck tropical fruit
Tropical nachos Serves 6 4 tortilla wraps, sliced into wedges 40ml vegetable oil 2 tbsp caster sugar ¼ tsp cinnamon ¼ tsp salt 120ml natural Greek yoghurt Juice of 1 lime ½ tsp vanilla extract 1 tsp honey 1 tsp poppy seeds For the topping: 1 Fyffes banana, chopped into small pieces ½ a Fyffes pineapple, chopped into small pieces ½ a mango, chopped into small pieces 1 kiwi, chopped into small pieces 80g strawberries, chopped into small pieces 4 tbsp desiccated coconut, toasted 2 tbsp fresh mint, finely chopped 1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Arrange the tortilla wedges in an even layer on a baking tray. Brush lightly with the oil. 2 Stir together the sugar, cinnamon and salt. Sprinkle evenly over the tortilla wedges and bake for 10 minutes until golden brown. 3 Whisk the yoghurt, lime juice, vanilla, honey and poppy seeds until smooth. 4 Combine the fruit in a bowl and toss gently to mix well. 5 Arrange the tortillas on a serving platter and top with the fruit. Drizzle over the yoghurt sauce and sprinkle with the coconut and mint to serve. Per Serving 342kcals, 17.4g fat (8.3g saturated), 44.4g carbs (17.3g sugars), 6.3g protein, 6.3g fibre, 0.449g sodium
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Easy Food 47
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S UMME R
steak Indulge at home with these sumptuous and simple dishes
48 Easy Food
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AUGUST 2018
12/07/2018 14:35
larder luck steak
Steak salad ciabattas with lemon Parmesan dressing Serves 4 4 x Inisvale Striploin Steaks Salt and black pepper 1 tbsp vegetable oil 4 tbsp wholegrain mustard Juice of 1 lemon 120ml olive oil, plus extra for the bread 30g Parmesan, grated 4 ciabattas, split lengthwise 4 generous handfuls of rocket 2 ripe tomatoes, sliced ½ a small red onion, thinly sliced 1 Heat a large griddle pan over a high heat. Season the steaks generously with salt and pepper, then rub all over with vegetable oil. 2 Cook the steaks for three minutes per side or until cooked to your liking. Transfer to a cutting board, tent loosely with foil and allow to rest for 10 minutes, setting the pan aside. 3 In a blender or food processor, whizz together the mustard and lemon juice. With the motor running, stream in the olive oil, then gradually add the Parmesan. Stream in one tablespoon of water and blend until smooth. Season with salt and pepper. 4 Return the pan in which you cooked the steaks to a medium heat. Working in batches if necessary, drizzle the cut sides of ciabatta with olive oil and cook in the pan, cut side down, for five minutes until golden brown. 5 Transfer the ciabattas to serving plates and drizzle each with a little of the dressing. Add rocket, sliced tomato and red onion to each. 6 Slice the steaks against the grain, trimming away any fat. Arrange the slices over the rocket, drizzle with the remaining dressing and close over the ciabatta lids to serve. Per serving: 954kcals, 49.8g fat (30.3g saturated), 49.8g carbs (3.9g sugars), 75.4g protein, 4.5g fibre, 1.041g sodium
Irish rarebit rib-eyes Serves 4-6 30g butter 30g plain flour 1 tsp Dijon mustard 1 tsp Worcestershire sauce 120ml Irish porter or other dark beer 180ml double cream 150g Irish white Cheddar, grated Salt and black pepper 2 tbsp olive or rapeseed oil 4 x Inisvale Rib Eye Steaks 1 Melt the butter in a saucepan over a medium-low heat, then whisk in the flour. Cook for two minutes, whisking constantly. 2 Whisk in the mustard and Worcestershire sauce until smooth. Pour in the beer and whisk until smooth. Pour in the cream and keep whisking until well combined and smooth. 3 Gradually add the grated cheese, stirring constantly, until the cheese has melted and
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the sauce is smooth. Season to taste and keep warm over a low heat, stirring often. 4 Preheat the grill to a high heat and line a large baking tray with tin foil. 5 Heat the oil in a large pan over a high heat until the pan is very hot. Season the steaks with salt and pepper, then sear for 2-3 minutes per side or until just cooked to your liking. 6 Transfer the steaks to the prepared baking tray and spread each one with one quarter of the cheese mixture. Place under the hot grill for 2-3 minutes or until it is just golden brown and bubbling. Per serving: 584kcals, 46g fat (22.5g saturated), 6.8g carbs (0.5g sugars), 30.9g protein, 0.2g fibre, 0.472g sodium
Lidl Worcesters Sauce is ava hire ilable only in Lidl Northe rn Ireland
Easy Food 49
12/07/2018 14:35
Fillet steaks with mushroom ceviche Serves 4 For the mushroom ceviche: 600g button mushrooms 140ml lemon juice, freshly squeezed 40ml orange juice, freshly squeezed 50ml olive or rapeseed oil 1 shallot, very thinly sliced 1 red chilli, deseeded and thinly sliced 3 garlic cloves, crushed 2 tbsp fresh coriander, chopped Salt and black pepper
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For the steaks: 4 x Inisvale Fillet Steaks 1 tbsp whole black peppercorns 1 tbsp whole green peppercorns 30g butter, at room temperature To serve: Mixed leaves 1 In a bowl, combine all of the ingredients for the mushroom ceviche. Place in the fridge for 2-3 hours for the flavours to combine, stirring occasionally. 2 Remove the fillet steaks from the fridge 30-40 minutes before cooking. Crush the black
and green peppercorns in a pestle and mortar, then stir them into the butter. 3 Season the steaks with salt. Rub the peppercorn butter all over each steak. 4 Heat a large pan over medium-high heat until very hot. Cook the steaks for four minutes per side for medium rare, or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes. 5 Serve the steaks with the mushroom ceviche and some mixed leaves.
Per serving: 688kcals, 47.4g fat (22.3g saturated), 10.9g carbs (4.3g sugars), 58.7g protein, 2.7g fibre, 0.3g sodium
AUGUST 2018
12/07/2018 14:38
what 's for dinner? FEEDING YOUR FAMILY, MADE EASY!
54-77
IN THIS SECTION
WEEKLY MENU PLANNER, p54
Keep it simple, keep it quick with our whole week's worth of tasty family meals
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PASTA, PERSONALISED, p66 Kid-friendly pasta dishes that need just a few tweaks to make flavoursome grown-up options
WEEKDAY FRESH, p74
Simple summer dinners to enjoy any night of the week
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what’s for dinner? pasta
Pasta, personalised These kid-friendly pasta dishes take just a few easy tweaks to make flavoursome grown-up options
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WEEKDAY
fresh SIMPLE SUMMER DINNERS TO ENJOY ANY NIGHT OF THE WEEK
Recipes and images from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen By Eva Kosmas Flores Published by Abrams €31/£26.99 Images by Eva Kosmas Flores
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EF132_074-077_Summer cooking.indd 74
AUGUST 2018
11/07/2018 14:39
what’s for dinner? summer dinners
SUMMER SQUASH FRITTERS WITH CUCUMBER TZATZIKI
1 tsp garlic powder Vegetable oil, for frying
Serves 4 For the cucumber tzatziki: 1 large cucumber, peeled and deseeded 300ml full-fat natural Greek yoghurt 3 garlic cloves, crushed ½ tsp fresh dill, chopped ¾ tsp distilled white vinegar ½ tsp flaked kosher sea salt ¼ tsp freshly cracked black pepper For the summer squash fritters: 3 large eggs, beaten 500g summer squash or courgette, grated 165ml sour cream 50g Parmesan, grated 1 tbsp fresh basil, chopped 2 tsp sea salt 2 tsp peppercorn preserved lemon rind or 1 tbsp freshly grated lemon zest
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1 For the cucumber tzatziki, grate the cucumber on the large holes of a box grater or use the large-hole grating blade of a food processor. 2 Place three medium bowls out on your work surface. Fill one bowl with the grated cucumber. Grab a handful of it and squeeze it between your hands over the second bowl, expressing as much liquid from the cucumbers as you can. Place the compressed grated cucumber in the third bowl. Repeat until all the cucumber has been compressed. You can either discard the cucumber water, or refrigerate it and enjoy it as a refreshing beverage. 3 Add the yoghurt, garlic, dill, vinegar, salt and pepper to the bowl with the cucumber and stir until combined. Cover and refrigerate. 4 For the summer squash fritters, in a
medium bowl, mix together the eggs, squash, sour cream, Parmesan, basil, salt, preserved lemon zest and garlic powder until combined. Set the batter aside to rest for 20 minutes. 5 Fill a large skillet with 2½cm of oil. Heat over medium-high heat until it registers 175°C on a deep-fry thermometer. Add 75ml of the batter to the pan and use the back of a spoon to help flatten it into a disk shape. You can cook several fritters in one batch, as long as you leave at least 2½cm of space between the fritters in the pan. Cook until golden on each side, 3-4 minutes per side. Use a slotted spoon to transfer the cooked fritters to a plate lined with kitchen paper. Serve immediately with the cucumber tzatziki. Per Serving 360kcals, 28.1g fat (13.8g saturated), 12.7g carbs (3.9g sugars), 17.1g protein, 2g fibre, 1.371g sodium
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A taste of the Mediterra nean These meals just beg to be enjoyed under the summer sun
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AUGUST 2018
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cooking for fun Mediterranean
Aperol spritz Makes 1
75ml Prosecco 50ml Aperol 25ml soda water Ice To serve: Blood orange, sliced
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1 In a large wine glass, combine the Prosecco, Aperol and soda water. 2 Stir to combine, then top up with ice. 3 Finish with a slice of blood orange. Per spritz: 189kcals, 0g fat (0g saturated), 19.8g carbs (18.9g sugars), 0.1g protein, 0g fibre, 0.005g sodium
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EF132_090-093_Challenge Yourself.indd 90
AUGUST 2018
11/07/2018 15:19
cooking for fun Portuguese custard tarts
Challenge
YOURSELF
Try your hand at Portugal’s famous custard tarts, pastéis de nata
Pastéis de nata Makes about 36 For the pastry dough: 240g plain flour, plus extra for dusting ¼ tsp sea salt 150ml cold water 230g unsalted butter, at room temperature, stirred until smooth For the custard: 30g plain flour 300ml whole milk 270g granulated sugar 150ml water 1 cinnamon stick ½ tsp vanilla extract 6 large egg yolks, beaten To finish: Icing sugar Cinnamon 1 In a stand mixer fitted with a dough hook, mix together the flour, salt and water for about 30 seconds until the mixture forms a soft dough that pulls away from the side of the bowl. 2 Generously dust a work surface with flour. Pat the dough into a square around 15cm wide. Dust the dough with flour, then wrap in cling film. Allow to rest at room temperature for 15 minutes. 3 Roll the dough into a square about 45cm in width. Brush excess flour off the top of the dough and trim any uneven edges. Gently spread 70g of the butter over the right two-thirds of the dough, leaving a 2cm border around the edge of the dough. 4 Neatly fold the unbuttered left one-third
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section of dough (using the pastry scraper to loosen it if it sticks) over the centre of the dough. 5 Brush off any excess flour, then fold over the right one-third of the dough. 6 Starting from the top, pat down the dough with your hand to release any air bubbles, then pinch the edges of the dough to seal. Brush off any excess flour. Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface.Once again, roll the dough out to a 45cm square, then repeat steps 4 and 5 using another 70g butter. 7 Roll out the dough to a 45 x 55cm rectangle. Spread the remaining butter over the entire surface of the dough. 8 Turn the dough so that a shorter side is facing you. 9 Carefully lift the edge of dough closest to you and roll away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. 10 Wrap each piece in cling film and refrigerate for at least three hours or overnight. 11 In a large jug or bowl, whisk the flour and 60ml of the milk together until the mixture is smooth. 12 In a small saucepan, bring the sugar, water and cinnamon to a boil and cook without stirring until an instant-read thermometer registers 100°C. 13 Meanwhile, in a second small saucepan, heat the remaining 240ml milk just until bubbles begin to appear around the edges of the pan. Remove from the heat and whisk the hot milk into the flour mixture until smooth. Remove the
cinnamon stick from the syrup, then pour into the hot milk and flour mixture in a thin stream, whisking briskly. 14 Add the vanilla and stir for a minute until very warm but not hot. Whisk in the egg yolks, then strain the thin custard into a bowl. Cover with cling film and set aside and allow to cool. 14 Place a rack in the top third of the oven and heat the oven to 240˚C/220˚C fan/gas mark 9. Remove one of the pastry logs from the fridge and roll it back and forth on a lightly floured surface until roughly 2cm in diameter and 40cm long. Chop into 1½cm pieces. 16 Place one piece of pastry in each well of a nonstick mini-muffin tin, cut side down. Allow the dough pieces to soften several minutes until pliable. Dip your thumb in a cup of water, then push it straight down into the centre of one of the dough spirals. Flatten it against the bottom of the cup until only 2mm thick, then smooth the dough up the sides and create a raised lip about 4mm above the tin. The pastry bottom should be thinner than the top. Repeat with the remaining spirals. 17 Fill each cup about three-quarters of the way with the custard. Bake for 10-12 minutes until the edges of the dough are brown. 18 Remove from the oven and allow to cool in the tin for a few minutes, then transfer to a rack to cool until just barely warm. Sprinkle generously with icing sugar and cinnamon. Use the remaining pastry and custard to make a second batch. The pastéis de nata are best consumed the day they’re made, but the pastry and custard will keep separately in the fridge for up to three days. Per serving: 119kcals, 6.2g fat (3.7g saturated), 14.9g carbs (8.8g sugars), 1.6g protein, 0.3g fibre, 0.054g sodium
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The healthy spud These wholesome vegan recipes share a star ingredient
Recipes and images courtesy of Niki Webster www.rebelrecipes.com
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AUGUST 2018
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make it healthy! potatoes
Tomato and chickpea curry Serves 4 For the potato and pea balls: 3 tbsp olive oil 1 onion, finely chopped 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mustard seeds 450g cooked organic potatos 1 tsp salt PInch of black pepper 200g peas, defrosted if frozen For the tomato and chickpea curry: 2 tbsp olive oil 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tsp turmeric ½ tsp chilli flakes 1 onion, roughly chopped
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2 garlic cloves, sliced 1 knob of ginger, grated 6 organic tomatoes, chopped 1 x 400g tin of organic chickpeas, drained 2 tbsp water ½ tsp sea salt Twist of black pepper To serve: Creamy herb dressing 1 To make the potato and pea balls, heat two tablespoons of the oil in a frying pan over a medium heat. Add the onion and cook for a few minutes until soft. 2 Stir in the cumin, coriander and mustard seeds and cook until fragrant. 3 Add the cooked potatoes, salt, pepper and peas to a large bowl. Stir in the onions and mix to combine. 4 Refrigerate for one hour until firm. 5 Heat the remaining tablespoon of oil in a large frying pan over a medium-high heat.
Scoop small balls of the potato mixture and pea mixture and add to the pan, frying on all sides until browned. Remove from the pan and set aside. 6 Add the oil for the curry to the pan over a medium heat. Add the mustard seeds. When they start to pop, stir in the cumin, coriander, turmeric and chilli flakes. Stir for a few seconds, then add the onion. Fry for 8-10 minutes until soft and brown. 7 Add the garlic and ginger and stir for another few minutes. Add the chopped tomatoes and cook for 5-6 minutes. 8 Stir in the water and chickpeas and simmer for five minutes. Season with salt and pepper. 9 Add the balls to the curry and drizzle with a creamy herb dressing.
Per serving: 535kcals, 22.1g fat (3.1g saturated), 72.7g carbs (17g sugars), 17.5g protein, 18.4g fibre, 0.738g sodium
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