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Easy Food Christmas Annual - 2014 PDF
Easy Food Christmas Annual - 2014 PDF
BONUS
52 DIABETIC-
FRIENDLY
RECIPES
107
INSPIRING
RECIPES
Chri s
YOUR PERFECT
t ma s
33.95
MADE EASY
See
With Lidl’s extended Deluxe range... Brochu
r
You have all the ingredients for a in-stor e
& onlin e
truly unforgettable Christmas feast! e
N O W!
more...
gifts & much
acies, tips,
Christmas delic
Easy Food team
EDITOR
Dee Laffan
[email protected]
t: +353 (0)1 287 8637
welcome
fave recipe: Simple sprout and pancetta spaghetti, p. 20 We absolutely love Christmas time in Easy Food. It’s a
time of preparation, menu-planning, decorating, list
EDITORIAL
Editorial Assistant writing, shopping, cooking, baking, eating, drinking,
Jocelyn Doyle maybe some more shopping, and generally a fun time with lots of friends
[email protected]
fave recipe: Mustard and tarragon roast beef, p. 82
and family around!
Contributors
Paul Callaghan, Derry Clarke, Liam Campbell and Caroline So let’s get ready together with our countdown to Christmas p.15. We’ve
Gray created a scrapbook of ideas including decorations and table settings, and
Proofreader on p.22 you’ll find some great make-ahead meals that are freezer-friendly,
Emer Taafe fave recipe: Almond orange biscotti, p. 105
so you can have a meal ready at a moment’s notice when you have extra
DESIGN mouths to feed.
Lead design
Nikki Kennedy fave recipe: Candy cane meringues, p. 116
It’s a time to spend a winter evening with your family cosying up in front of
Design the fire, munching on some homemade treats, watching a festive film. See
Jorge Sánchez Ortiz de Galisteo fave recipe: Ginger puddings
with salted caramel sauce, p. 91 p.52 for our delicious sweet and savoury pastries that are as great cold as
they are straight out of the oven.
PHOTOGRAPHY & FOOD STYLING
Bartosz Luczak, Jocasta Clarke, Aysecan Tufekcioglu, Alida
Ryder, Mami Aoyagi, and some images from ImageFile and It’s also a time to have friends around to your home for drinks and
Shutterstock.com. nibbles and catch up on everyone’s holiday plans. For all of our festive
ADVERTISING entertaining tips and recipes for cocktails, party food and more, go to p.27.
Sales Manager
Stephen Pearson Don’t worry! When the big day comes you’ll have a mouth-watering feast
[email protected]
t: +353 (0)1 287 8631 to enjoy as we’ve created a pick and mix menu p.71 for Christmas Day to
fave recipe: Blue cheese and apple sausage rolls, p. 55 satisfy all tastebuds and tummies that is virtually hassle-free.
ADMINISTRATION
Production consultant Living with a food allergy can mean Christmas can be trickier to enjoy
Val Citron [email protected] your favourite traditional foods. But we’ve got lots of allergy-friendly
Circulation Manager
John Dempsey [email protected] recipes throughout the magazine to ensure you don’t miss out! Take a look
Accounts at our recipe index p.6 to see which recipes are gluten-free, dairy-free,
[email protected]
Syndication Enquiries
diabetic-friendly and more.
[email protected]
For people who are conscious of eating heart-healthy, low-cholesterol, or
BOARD OF DIRECTORS
Managing Director
low-fat food, we’ve included recipe ideas for a healthier yuletide.
Gina Miltiadou [email protected]
fave recipe: Warm prawn cocktail, p. 47 And, of course, there will come a time very soon, to write a list, leave
Chief Executive
John Mullins [email protected]
out cookies, and be excited for a visit from Santa Claus. See p.114 for
fave recipe: Crispy fantail potatoes with rosemary, p. 87 homemade cookies that he will not be able to resist!
One year’s subscription to Easy Food is €45.00/£36.00 The Easy Food team
Magazines Ireland “Publisher of the Year” 2012 THE NEXT ISSUE...
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All rights, including moral rights, reserved. No part of this publication may be reproduced, Subscription enquiries:
stored in a retrieval system, or transmitted in any form or by any means, without the prior New and existing subscribers, any change of personal details or back issue
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or cover other than that in which it is published. While our recipes have been tested by enquiries call: IR: (01) 663 8851 UK: 020 8597 0181
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. General enquiries:
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
Email us at [email protected] or write to Easy Food, Zahra Media Group, 1st
programme. Articles and advertisements are for information only.They are not intended to Floor, Zoe House, Hillside Road, Greystones, Co. Wicklow.
replace medical care. Special thanks to all our guardian angels.
Join us on:
Countdown to
Christmas dessert
Kids’ Crimbo on, wine poured and a dinner party planned for friends and
family. I lived in France for a while so I have a few French
favourites, along with some more traditional dishes.”
38 Cheesy does it
Deilcious family meals to see you 114 Santa Claus is coming to town!
through the rest of December Welcome St. Nick in style with these fun
and fancy cookies
44 Christmas food memories
The Easy Food team shares our most 118 The gift of giving
meaningful yuletide recipes Sometimes handmade gifts are the
best of all
Christmas baking Per Serving 312kcals, 7.1g fat (3.9g saturated), 57g
Sinead Gavin
carbs, 37.9g sugars, 5.9g protein, 0.7g fibre, 0.07g sodium
lives in Mount Temple with her husband John and their
52 Pastry party! x daughter Chloe who is twelve. She says, “Baking and
decorating cakes is my favourite pastime and I love
Sweet and savoury pastries make the Readers!
nothing more than to experiment with different types
Please take note that the nutritional information that
of cooking. I’m always looking for something new and
perfect party food for any occasion different to make, and I love making Thai, Lebanese,
appears underneath each recipe is only for one serving.
Chinese and Indian food as well as the traditional roasts
The key for the buttons is in our recipe index on page 98.
and everyday dishes.”
58 Festively fancy
All Euro/GBP prices are converted at the time of
Pull out all the stops with these going to print. Prices may vary.
beautiful baked goods
v v LF DF GF x v v LF DF GF x
MEAT Balsamic petits pois 96
Crispy Parmesan vegetables 96
Simple sprout and pancetta spaghetti 20
Veggie-stuffed mushrooms 101
Lasagne roll-ups 24
Stuffed apple and leek butternut squash 107
Creamed cauliflower with grilled bacon 32
Dairy-free leek and cauliflower soup 108
Potted pork (rillettes) and hazelnuts on toast 33
Mushroom stuffing 110
Miniature baked potatoes 34
Asian meatballs 34 BAKED GOODS
Greek lamb kebab bites 34 Fudgy chocolate and nut squares 24
Blue cheese and apple sausage rolls 55 Mini lemon curd tartlets 53
Baked vegetable and ham croquettes 102 Minty brownie ice cream cake 65
SAUCES
Parmesan Brussels sprouts 48
Mini calzones 56
Spiced apple chutney 76
Baked sweet potato samosas 58 Failsafe gravy 87
Cranberry and walnut Brie 72 Lighter gravy 112
Russian blinis 74
Classic sage and onion stuffing 77
DRINKS
Mulled wine 26
Fennel, breadcrumb and Parmesan gratin 82
Nutty mushroom Wellington 85 Homemade peppermint schnapps 30
To serve:
Icing sugar
Redcurrants
COMPETITIONS
There are always exciting
competitions on easyfood.ie
including restaurant vouchers,
kitchen appliances, weekend
breaks and lots more.
STEP1: Type in your search... STEP2: Search results appear... STEP3: Click the recipe you want!
Simone Walsh
Full Irish Mug, €12.50
EGGCELLENT IDEA!
Eggs are one of the few grocery categories
that have enjoyed steady growth over the
Simone Walsh Irish last few years, with sales increasing by
Larder Placemat Set, +6% (Kantar Worldpanel Aug 2014).
€29.95 With this in mind, Ballyfree Free Range eggs
have launched a new product – Shrinkies
– that aims to encourage parents of young
children to eat more eggs. The plan is to
make egg time fun for by giving away unique
little cartoon character sleeves, which fit onto
the egg before boiling. As the Shrinkie name
suggests the sleeves shrink onto the egg
USE YOUR LOAF! while it’s boiling, making the humble egg a bit more exciting for small people.
Available on their website at http://www.greenfieldfoods.ie/shrinkies, parents need to simply fill in
Enjoy a healthier alternative to white
their postal details and the Shrinkies will be posted out to them, free of charge.
bread with Aldi’s Ballymore Crust Chia
and Wholegrain
SURPRISE SURPRISE!
Loaf (¤1.39/380g).
This tasty, light
textured bread is
This Christmas wreath full of Lindt Lindor
made with chia and
truffles makes for a surprising and fun
wholegrain flour
welcome for guests. In fact, we'd have to
and topped with
be dragged inside from the doorstep to
chia and poppy
stop us munching all the treats!
seeds for a delicious
Filled with smooth chocolate, the Lindt
taste. Baked fresh
Lindor truffles are mouth-watering bite-
daily for Aldi by
size delights with a Lindt chocolate shell.
Staffords Bakery of
Each truffle is wrapped individually in jewel
Co. Wexford, it is high
coloured foil wrapper, which make them
in Omega 3 and fibre
perfect additions to your decorations.
and low in saturated
Deliciously clever – we love it!
fat and sugar.
MERRY IN MINUTES!
devoted to food
www.easyfood.ie
www.easyfood.ie EasyEasy
FoodFood
11 11
FESTIVE HOTSPOTS Dining out over the holidays? This is our pick
of restaurants to enjoy delicious food and Christmas cheer
WINNING!
WIN A SHOPPING SPREE AT DONNYBROOK FAIR!
Visit
Thewww.donnybrookfair.ie for save
new Reep Rewards app helps more information.
you time by scanning the
market for the best special offers on everyday grocery and household
items. It takes the work out of shopping by presenting all the offers in
For your chance
real-time, by store.toItWIN
even ONE OFnearest
finds the TWO €100store VOUCHERS
where you can find
tofavorite
spendproducts
in any one of Donnybrook Fair’s
at discounted prices. Offers are fine food stores,
displayed for all the
please answer the following
major supermarkets question.
and convenience stores and across other retail
sectors from fashion to cosmetic and sports to electronics. Research
Acarried out by is
barbecue thetypically
developersenjoyed
of the appinshowed
whatanseason?
average saving of
€40
a) a week among
Winter users tested.
Reep
b) alsoSummer
allows you to personalise the offers by adding your favourites
to “My List”.This function will automatically alert you to special offers
c) Autumn
for your own designated products. A further benefit is offered to
‘Reepers’, which allows you to earn cashback by simply taking photos
Email your answer and contact details to competitions@
of your shopping receipts on your smartphone
easyfood.ie withItDONNYBROOK
through the app. FAIR in
is available for download the subject line.
in the
app store for iOS smartphones and an Android app is
currently in development. www.reeprewards.ie
www.easyfood.ie
www.easyfood.ie EasyEasy
FoodFood
13 13
TUNE IN!
Netflix, the world’s CONGRATULATIONS!
leading internet
television network, is The achievements of five Irish organic food and drink companies
expanding its original were recognised at the inaugural National Organic Awards held
documentary initiative in Bord Bia’s Dublin headquarters recently. The big winner was
with its first original
docu-series, David brewmaster Laura Murphy, founder of Ireland’s first kombucha
Gelb’s Chef's Table. brewery SynerChi in Gweedore, Co Donegal, who won both
The six-part series, the Innovation and the Best Processed Product awards for her
from the lauded
filmmaker of “Jiro SynerChi Live Kombucha Original Sencha Tea. The judges were
Dreams of Sushi” will extremely impressed with Laura’s “superb tasting product”, which
premiere in 2015 in features very distinctive branding and gives the public a chance
all territories where
Netflix is available. to purchase a “healthy alternative soft drink”.
Speaking at the
Toronto International
Film Festival Doc Conference, Lisa Nishimura, Vice President, Original BEST FRESH INNOVATION
Documentary and Comedy at Netflix, said, “We want to continue to support Mulberry Meadow Farm, SynerChi Kombucha, SynerChi
the best in non-fiction storytelling. While some stories are best told as feature Organic Living Micro Broccoli Live Kombucha Original Sencha
length films, others, like Chef’s Table, greatly benefit from being able to
communicate their story in a multi-episodic fashion. We’re fortunate to have (Monaghan) Tea 330ml (Donegal)
the flexibility to match the story with the best format.” BEST PROCESSED EXPORT
Chef's Table features six of the world’s most renowned international chefs, SynerChi Kombucha, SynerChi The Little Milk Company,
and offers viewers the opportunity to go inside the lives and kitchens of these
culinary talents. The chefs featured include Ben Shewry (Attica Restaurant in Live Kombucha Original Sencha Organic Mature Cheddar
Melbourne, Australia), Magnus Nilsson (Fäviken in Järpen Sweden), Francis Tea (Donegal) (Waterford)
Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki BEST NEW DIRECT SELLING
Nakayama (N/Naka Restaurant in Los Angeles, USA), Dan Barber (Blue Hill
Restaurant in New York City, USA) and Massimo Bottura (Osteria Francescana Beechlawn Organic Farm, Green Earth Organics, Large
in Modena, Italy). Organic Sun Gold Orange vegetable box (Galway)
Chef's Table is executive produced by David Gelb and Matt Weaver. Andrew Cherry Tomatoes (Galway)
Fried of Boardwalk Pictures is Executive Producer and Director, and Brian
McGinn also serves as an executive producer of the film. For more information, visit www.bordbia.ie.
ER!
WINN
EASY FOOD 2014
TASTE TE
1
2200114
ST Christmas taste test
Not sure what ready-made nibbles to buy for your Christmas party?
Wondering what shop-bought pudding is the tastiest?
What mince pies you can disguise as your own home-baked treats?
Leave the decision-making to us!
We're busy testing all the finest Christmas supermarket offerings, including cheeses, desserts,
finger foods and baked treats. Visit www.easyfood.ie on November 24th to find out who will win
in each category of the Easy Food Taste Test 2014! Plus, reviews of everything tested and our
best-value recommends for shop-bought festive food!
CRACKERS PROSCIUTTO
Will that cheese go soft too quickly?
SPICY DIPS
Blue cheese
Stinky cheeses
CHOCOLATE LOG Chutney
SAUSAGE ROLLS
Goat’s cheeseSPRING ROLLS Cheddar
GOUDA Cranberry sauce
14 Easy
14 Easy
FoodFood CHRISTMASwinter
ANNUAL special
2014 2008
countdown to christmas
MAKING YOUR LISTS, CHECKING THEM TWICE
IN THIS SECTION
16-26
YOUR CHRISTMAS WHAT’S IN GET AHEAD OF
SCRAPBOOK P.16 SEASON? P.18 YOURSELF P.22
Our tips and ideas for a Prepare to love Brussels Be ready for anything with
creative Christmas sprouts with our these handy recipes for the
inventive new recipes! festive season
scrapbook
Our tips and ideas for a creative Christmas
Plan ahead
something as daunting as Christmas Day dinner.
That’s a wrap
It’s easy
to make
wrappin your ow
g paper n
In the kitchen shape of
or a Chri
halved p
your cho
– just cu
ice (l
stmas tre ike a star
t the
golden brown.
SWEET AND SPICY SPROUTS 1 tbsp hot chilli sauce of the remaining ingredients except the sesame
Serves 4 as a side dish 2 tbsp sesame seeds seeds into a saucepan. Reduce over a medium-
high heat for 5-6 minutes until thickened.
450g Brussels sprouts, trimmed and halved 1 Preheat the oven to 200°C/180˚C/gas mark 6. 5 When the sprouts are ready, remove from the
3 tbsp olive oil 2 Cover a large, rimmed baking tray with tin foil. oven. Place them in a bowl with half of the sauce
Salt and black pepper Spread the sprouts out on the tray, drizzle with and the sesame seeds and toss until just coated;
2 tbsp soy sauce olive oil and season with salt and pepper, then add more sauce as desired.
1 tbsp fish sauce toss to combine.
2 tbsp maple syrup 3 Place in the oven on the top rack and roast for Per Serving 197kcals, 13.1g fat (1.9g saturated), 19g carbs, 8.7g
sugars, 5.4g protein, 4.8g fibre, 0.828g sodium
Juice of half a lemon 50-60 minutes, stirring every 20 minutes or so.
1 garlic clove, crushed 4 During the last 10 minutes of cooking, place all x
Salt
170g spaghetti
3 tbsp butter
130g pancetta or bacon pieces
140g Brussels sprouts, finely chopped
Black pepper
100g Parmesan, grated
To serve:
Garlic bread and/or a green salad
2020Easy
Easy
Food
Food CHRISTMAS
OCTOBER
ANNUAL2014
2014
The Belling Range Inspiring
generations of
Cooking Collection chefs since 1912.
Since 1912, Belling has been dedicated to creating cooking products that set the very highest
standards in quality, innovation and design. For over more than a century our products have
inspired generations of home cooks and professional chefs.
TopmTiniippots
These s an
cious a
are deli a t to
on tre
afterno gu ests
cted
unexpe ot f
o
with a p ee.
coff
strong
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
Per Serving 217kcals, 8.8g fat (5.2g saturated), 20.4g carbs, 2.1g
sugars, 8.6g protein, 0g fibre, 0.053g sodium
ONIONS
Serves 4
2 red onions, peeled and thinly sliced
To serve:
5 Pass through a sieve into a serving dish and chill
for half an hour. Place one or two bay leaves on
top for decoration, then melt the remaining butter
Sourdough, toasted and pour over the top until completely covered.
Large knob of butter Refrigerate for up to five days until ready to serve.
1 shallot, finely chopped 1 Heat a knob of butter in a pan over a medium 6 For the pickled onions, whisk the first three
1 tsp thyme leaves, finely chopped heat. Add the shallot and thyme and cook for 3-4 ingredients in a small bowl until the sugar and
350g chicken livers, cleaned and chopped minutes until soft. salt dissolve. Place the sliced onions in a jar or
into 1½cm pieces 2 Turn the heat to medium-high, add the livers and Tupperware container and pour over the vinegar
40ml brandy cook for 3-4 minutes until the outsides are browned mixture. Allow to sit at room temperature for one
40ml red wine but they are still slightly pink inside. Using a slotted hour; after this the onions will keep in the fridge for
75ml double cream spoon, remove the livers to a plate and set aside. up to two weeks.
Salt and black pepper 3 Add the brandy and red wine to the same pan 7 Serve the paté with the pickled onions and some
160g butter, melted and boil until reduced. Add the cream and season toasted sourdough.
Bay leaves, to decorate with salt and lots of black pepper.
4 Return the livers to the pan and use a stick
For the pickled onions: blender to whizz until smooth (alternatively you can Per Serving 616kcals, 48.2g fat (28.7g saturated), 14.1g carbs,
8.7g sugars, 22.7g protein, 1.2g fibre, 2.074g sodium
230ml apple cider vinegar do this is a food processor.) Add half of the melted
2 tbsp sugar butter and whizz again. Taste for seasoning and add
NUT SQUARES
Makes 16 herbs and egg. Spread about three tablespoons
of the Ricotta mixture over each cooked lasagna
For the roll-ups: sheet, leaving a one-inch space at one end. Makes 12-16
16 sheets of lasagne, uncooked 5 Spoon a little of the mince over the Ricotta
450g lean minced beef mixture on each sheet, and roll up firmly towards 350g dark chocolate, chopped into small
1 onion, chopped the unfilled end. pieces
350ml tomato pasta sauce 6 Line a baking dish with tin foil. Place the roll-ups 1 x 397g tin of condensed milk
850g Ricotta into the dish, seam side down, and cover loosely 30g butter
250g frozen spinach, thawed, drained and with foil. Freeze for about 30 minutes or until firm. 150g cashews or other nuts of choice,
squeezed dry 7 Place the frozen rolls in an airtight freezer-friendly chopped
2 tsp mixed Italian herbs container and freeze for up to three months. Butter, for greasing
1 egg 8 Spray two baking dishes with cooking spray.
Cooking spray Remove the roll-ups from the freezer and place 1 Place the chocolate, condensed milk and butter in
eight in each baking dish. Cover and thaw in the a saucepan over a medium heat and allow to melt.
For the topping: refrigerator overnight. 2 Once melted, remove from the heat. Add the
700ml tomato pasta sauce 9 Heat the oven to 180°C/160˚C fan/gas mark 4. nuts and stir to combine.
220g Mozzarella, grated Pour the pasta sauce over and around the roll- 3 Line a square tin with tin foil and pour in the
1 In a large pot, cook the sheets of lasagne ups. Cover tightly with tin foil and bake for 30-40 chocolate mixture. Cover and refrigerate for at least
according to the package instructions. Drain well minutes or until hot and bubbly. two hours until set.
and set aside. 10 Sprinkle each baking dish with half of the 4 Turn the set chocolate out onto a chopping board.
2 Meanwhile, place the minced beef and onion Mozzarella and bake, uncovered, for another 4-5 Peel off the tin foil and slice into small, equally-sized
in a large pan and cook over a medium-high heat, minutes or until the cheese has melted. Allow to chunks. Store in the fridge until needed.
stirring frequently, until the meat is no longer pink. rest for five minutes before serving.
Drain away any excess fat. Per Serving 290kcals, 12.5g fat (5.6g saturated), 23.9g carbs, Per Serving 271kcals, 15.3g fat (8.2g saturated), 29.6g carbs,
3 Stir in the pasta sauce. Reduce the heat to low 4.2g sugars, 20.2g protein, 2.1g fibre, 0.51g sodium 25.2g sugars, 5.1g protein, 1g fibre, 0.067g sodium
Join us for a fabulous night of wine and food in association California's wonderful year-round weather is as good for
with California Wines and L’Gueuleton restaurant. the wine as it is for visitors. Abundant sunshine ensures a
consistent and long grape growing season, while the diversity
We hope you will accept our invitation and start your of the terroir supports a multitude of wine grape varieties and
Christmas party season with a fun night for you and your surprising flavour variation within them. California's 1,300
friends or colleagues on Wednesday, November 26th in the kilometers of rugged coastline expose nearby vineyards
beautiful French bistro surroundings of L’Gueuleton. to natural "air conditioning" in the form of fog and breezes,
making for exceptional Chardonnay, Pinot Noir and other cool
The venue climate varieties.
L’Gueuleton is one of Dublin's top dining experiences, located
in the heart of the city centre. The proprietors of L'Gueuleton At this event, we will taste a variety of California’s best wines,
also own Hogan’s bar next-door, Kelly’s Hotel and The Bar with matched with delicious food from L’Gueuleton… And we will
No Name above. This Dublin restaurant is very welcoming have a raffle for an overall prize for one lucky attendee and lots
with great atmosphere seven days a week. Head Chef Aoife of spot prizes on the night too. Make sure and book your ticket
Barker and her team exquisitely create the food and diners can and don’t miss out on this event.
enjoy all aspects of French cuisine from snails to Rib Eye Steak
with Béarnaise and great seafood. It is the perfect venue for BOOK NOW!
our winter reader evening where we can spoil you with lots of Tickets cost €15 each and all proceeds from ticket sales go
amazing food and wine. to Zahra Helps Foundation, an Irish registered charity that
provides funding for educational/food/water and sustainable
The wine development projects in both Vietnam and South Africa. 100%
Wine on the night is supplied and selected by California of all proceeds go directly to these projects as Zahra Media
Wines and presented to you by our wine columnist Liam Group covers all administration costs.
Campbell. Liam will talk us through each wine explaining in
detail the provenance, taste and answer any questions you Places for this event are limited and must be booked in
might have with as much charm and personality as the wines advance. To book, call Stephen Pearson on (01) 287 8631 or
themselves! email [email protected].
SEMI-SOFT
Add a contrast of texture with something like:
• A goats' log, such as St. Tola (Ireland)
• A washed-rind cheese like Taleggio (Italy)
Merry
• Reblochon (France)
• Morbier (France)
• Gubbeen (Ireland)
• Durrus (Ireland)
• Milleens (Ireland) CHEESE-MAS!
Christmas is the perfect time of year for a showstopper cheeseboard, and
we’re here to make your cheese shopping easier! There’s a lot of choice
out there, so we’ve broken it down into five categories. Just choose one
or two cheeses from each category, add your favourite accompaniments
and you’re ready to impress!
SUGGESTED
ACCOMPANIMENTS:
• Crackers, sliced French baguette or
brown bread
• Sundried tomatoes, olives or pickles
• Fruit, such as apples, grapes, pears
or figs
• Cured meats like prosciutto, Serrano
ham, salami or chorizo
• Chutney, honey, black cherry or
cranberry jam
WILD CARD
BLUE Find something a bit different to finish off
If you’re not keen on strong blues, the soft and your cheeseboard.
creamy Cambozola or the Irish Wicklow Blue
HARD
• Try the one-of-a-kind Irish buffalo-milk Look for a well-aged and crumbly
are good places to start. For those who like mozzarella from Toonsbridge Dairy hard cheese, like:
their cheese smelly and strong, try: • You might like to add one of the more • Aged Gouda (Holland)
• Cave-aged Roquefort (France) unusual Irish cheeses, like Corleggy • Mimolette (France)
• Pungent Gorgonzola (Italy) • For something really different, Diliskus is • Coolea Extra Mature (Ireland)
• Stilton (England), a classic choice a raw cow’s milk cheese uniquely flavoured • Aged Cheddar (Britain)
• The creamy Crozier Blue, made with sheeps’ with Irish seaweed! • Pecorino (Italy)
milk (Ireland) • For a smoked cheese, try the excellent • Manchego (Spain)
• Bellingham Blue (Ireland) is strong and funky Smoked Gubbeen from West Cork.
HERE ARE OUR PICKS FOR THE CHEESE LOVERS IN YOUR LIFE!
Farmhouse Cheeses
of Ireland
By Glynn Anderson and
John McLaughlin
Published by The Collins
Sheridans Cheesemongers April and the Bear cheese
Press €19.99/£15.77 Slated cheeseboard gift
Selection, from €22.40/£17.67, knife set, €16/£12.62
set, €45/£35.49 www.slated.ie www.aprilandthebear.com
wwwsheridanscheesemongers.com
5 ways with
festive cocktails
Prosecco is a fantastic drink to
have in your cupboard. It is so
easy to mix with a fruit juice
such as Lidl’s Deluxe Blood
Orange & Cranberry Pressé
for an instant festive cocktail.
Lidl’s Prosecco DOC Frizzante
is just €7.99 and extremely
popular for the festive season.
This year, Lidl has an extensive
range of premium wines with
prices starting from €8.99 that
will add a splash of elegance to
any festive table.
schnapps
Combine 200g sugar and
Makes
about
700ml
from the heat and pour through a fine sieve
to remove the spices and zests. Stir in 4-6
shots brandy or Calvados. Ladle into big
cool for 15 minutes. Strain through a sieve
into a bottle or pitcher. For each martini, fill
a cocktail shaker with ice. Add 30ml of the
240ml water in a small cups or mugs to serve; garnish with new ginger and pear syrup with 60ml of vodka
saucepan over a medium heat. Stir cinnamon sticks or orange peel if desired. or gin. Top and shake for 2-3 minutes, then
occasionally until the sugar is completely strain into a martini glass and garnish with
dissolved. Remove from the heat and
allow to cool. When cooled, pour the Christmas cheers Makes
approx.
11
a slice of pear, if desired.
The shortlist of eight delicious recipes was whittled down to just three, which we’ve
listed below. Check out www.conosur.ie/blog for the full recipes!
The overall winner was Billy Lyons from Cork, who is travelling to France to compete in
the grand final where his dish will be pitched against other international winners, with
an amazing trip to Chile for two up for grabs.
Overall Winner
BILLY LYONS
@CorkBilly // corkbilly.com
Paired with the Cono Sur
Scallops & Bacon Single Vineyard
with IASC Seafood Butter Sauvignon Blanc
Runner-Up
JENI PIM
@Jeni Pim // jenskitchen.ie
Paired with the Cono Sur
Single Vineyard Garlic Summer Lamb
Pinot Noir with Roasted Beetroot
Runner-Up
MELANIE MAY
@_MelanieMay // melaniemay.com
Paired with the Cono Sur
French Onion Soup Single Vineyard
with homemade Gruyère toasts Sauvignon Blanc
Tasty recipes to set off a delicious wine
Verre gourmand, Côtes du Rhône Villages Cairanne
Here are three recipes that will go beautifully with a glass of Côtes du Rhône Villages Cairanne. A
well-rounded, generous red, smooth and long in the mouth, this wine cannot but please. Its subtle
spicy notes are a wonderful match for creamed cauliflower with grilled bacon, potted pork and
hazelnuts on toast, or a bun with a soft centre of goats cheese and honey. Load your plate with this
harmonious combination of flavours, pour a glass of Cairanne… and enjoy the result!
1 Wash the cauliflower and cut into cooking water, the cream and a
CREAMED generous pinch of grated nutmeg.
pieces.
CAULIFLOWER 2 Place it in a saucepan half filled Your sauce should be nice and firm,
(VELOUTE DE with water. Add the stock cube and a neither a purée, nor too sloppy. If it is
CHOU-FLEUR) WITH pinch of salt. too thick, add a little of the cooking
GRILLED BACON 3 Cook for approximately 20 water you have set aside.
minutes. Test the cauliflower with 6 Add more salt if necessary and
1 cauliflower a pointed knife to make sure it is some pepper.
1 stock cube cooked. If the knife goes in easily, it 7 Crisp the bacon rashers in a frying
200ml single cream is done. pan. Then cut them into thin strips
A pinch of nutmeg 4 Set aside half of the cooking water and pour the cream sauce over them.
Salt in a bowl. Per Serving 163kcals, 8.8g fat (3.7g saturated), 9.5g carbs,
4.5g sugars, 13.1g protein, 3.8g fibre, 0.862g sodium
Pepper 5 Break down and mix the
Bacon rashers cauliflower with the rest of the
2 eggs
100g flour
½ sachet baking powder
1 unflavoured yoghurt
3 soup-spoons of oil
A handful of pine kernels, POTTED PORK of Côtes du Rhône Blanc. Return
roughly chopped (RILLETTES) AND the pork and all its juices to the
2 carrots, grated casserole.
HAZELNUTS ON 3 Cover the pork with water and
100g Parmesan cheese
Honey (from Provence)
TOAST add the bouquet garni, hazelnuts
Serves 10 and garlic.
2 raw-milk goats’ cheeses
4 Leave to cook for three hours
Olive oil over a medium flame. Add water if
1 Pre-heat the oven to
1 shallot, finely chopped necessary.
180°C/160˚C/gas mark 4.
1kg rindless, boneless pork 5 Remove the casserole and allow
2 Beat the eggs, then add in (in this
belly, cut into cubes it to cool for 15 minutes.
order) the flour, baking powder,
1 glass Côtes du Rhône Blanc 6 Use two forks to shred the meat
yoghurt, oil, pine kernels, carrots
1 bouquet garni very finely. Add the parsley and
and, last of all, the Parmesan.
50g hazelnuts, roughly mix the two items together. You
3 Butter your moulds, unless they
chopped can also combine them with some
are made of silicon.
1 garlic clove, crushed softened butter.
4 Fill them (in this order) with a
Fresh parsley, chopped 7 Your rillettes are ready. Set them
layer of pastry, a piece of goat’s
100g softened butter aside in a cool place.
cheese and a knob of honey. Finally,
cover with another layer of pastry. 8 Use soft white bread for making
1 Pour a little olive oil into a your toast.
Brown each bun with a pine kernel.
casserole. Brown the shallot with
5 Place in the oven and cook for 20 Per Serving 590kcals, 39.5g fat (17.1g saturated), 1.9g carbs,
the pieces of pork belly.
minutes. 0g sugars, 47.1g protein, 0.5g fibre, 1.676g sodium
2 Take the meat out of the
6 Remove from oven and let them
casserole and refresh with a glass
cool a bit before freeing buns from
the moulds.
toast cups
Preheat the oven to
diced lean lamb and mix together.
Seal the bag and marinade in
the fridge for at least two hours.
Camembert lollipopS
Preheat the oven to 190˚C/170˚C fan/gas
180˚C/160˚C fan/gas Makes Remove the lamb from the bag and mark 5. Cut two sheets of puff pastry
mark 4. In a small pan, 16 skewer the lamb pieces. Brush the into 24 rectangles each. Egg-wash half
combine 350ml of milk, remaining marinade on top and grill of the small rectangles, then place a
6-8 black peppercorns and 1 sliced the kebabs until thoroughly cooked. popsicle stick halfway up each one
shallot. Bring to the boil, then Remove from the skewers and place and press in gently. Place a small slice
remove from heat and stand for one piece of lamb on each cocktail of Camembert on top of each lollipop
five minutes. Melt 30g of butter in stick with one cherry tomato, one stick and top with half a teaspoon of
a medium pan and add two sliced piece of red onion and one piece of cranberry sauce. Top these with the
onions. Cook for 3-4 minutes, add cucumber. Great served with minted remaining 24 rectangles of puff pastry.
500g sliced mushrooms and cook yoghurt. Use a fork to crimp the edges together
until soft. Set aside. Using the to seal well and prick the tops lightly
same pan over a medium heat,
heat 60g butter until foaming. Add Asian Makes
with a fork. Place the lollipops on a
parchment-lined baking tray, brush
30g of flour and stir until smooth.
Gradually strain in the milk and
allow to boil and thicken. Add
meatballs
Lightly oil a baking
about 20 with more egg wash and sprinkle with
sea salt. Bake for 12-14 minutes or until
golden brown, then allow to cool for 3-4
100g of grated Parmesan and stir tray and preheat the oven to minutes before serving.
to melt. Add four tablespoons of 180˚C/160˚C fan/gas mark 4. Mix
sour cream and the mushrooms,
season and stir. Flatten 18 slices of
900g minced pork in a bowl with
two crushed garlic cloves, half an Miniature baked Makes
10-12
bread with a rolling pin. Grease two
muffin tins with butter, then push
a slice into each cup. Bake for 2-3
inch of grated root ginger, a small
handful of chopped coriander, one
egg, 100g breadcrumbs and salt
potatoes
Preheat the oven to 190˚C/170˚C fan/gas
minutes, then fill each toast cup and pepper. Roll into small 3cm- mark 5. Prick 500g baby new potatoes
with mushroom filling and cook for wide meatballs and bake on a tray with a fork and place in a bowl. Drizzle
15 minutes until golden. Top with for 13-15 minutes. In a small pot, with olive oil, sprinkle generously with
chopped chives. combine three tablespoons hoisin sea salt and toss to coat. Arrange on a
sauce, four tablespoons rice wine baking tray and bake for one hour. Allow
kebab bites
In a ziplock bag, place two
soy sauce and four tablespoons of
sweet chilli sauce. Bring to a boil
for a minute and remove from heat.
the bases to open a little. Top each one
with a teaspoon of sour cream, some
black pepper, a sprinkling of chives and
tablespoons of olive oil, two When the meatballs are ready, some crispy bacon pieces (optional.)
crushed garlic cloves, salt and black gently toss them in the sauce and Serve hot.
pepper, half a teaspoon each of serve on wooden forks.
Tip 2
Using an
oven
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Tip 1 those fla
eep all
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Place a lit locked in.
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For more hints and tips visit savefood.ie Caring for food
5 ways with
quick nibbles
and pepper to taste. Add 90ml vodka to 110˚C/90˚C fan/gas mark ¼ and
Bacon jam and Feta and stir. Divide between 10 disposable continue to bake for 1½-2 hours
until crispy. Remove from the oven,
crostini
shot glasses and top each one with
two prawns and a small stick of celery. toss with salt and set aside to cool.
Makes Meanwhile, combine 60g goat’s
Cook and drain 450g about 30
bacon until crispy, then
crumble into pieces.
Horseradish and smoked cheese, half a tablespoon of milk and
one teaspoon of honey in the bowl
Place in a large pan, with 400g tinned
chopped tomatoes, 200g sugar, one
mackerel toasts
Remove the skin and any
Makes
of a food processor. Whizz until the
cheese takes on a fluffy texture. Add
about 24 salt and pepper to taste. Just before
cored, peeled and diced Granny bones from three hot- toasts
serving, top each beet “toast” with
Smith apple, two diced shallots, three smoked mackerel fillets. some whipped goat cheese and a
tablespoons of apple cider vinegar, Flake most of the fish into a food little cress.
salt and pepper. Bring to the boil over processor with 150g cream cheese,
a medium heat and cook for 14-16
minutes, stirring often, until the apples
100g crème fraîche and three
teaspoons of horseradish sauce. Whizz Caesar salad
are soft and the ma jority of the liquid
Parmesan cups
Easy to
until smooth. Add lots of black pepper make
has evaporated. Cool for 10-12 minutes. and lemon juice to taste, then stir in for any
Toast slices of baguette and spread with Preheat oven to number
the remaining fish, some chopped
the bacon jam. Top with crumbled Feta. gherkins and a small handful of 190˚C/170˚C fan/gas mark
chopped dill. Serve spread on toasted 5. Line a baking tray with parchment
Bloody Mary prawn slices of baguette, topped with a little paper. Spread 25g portions of grated
Parmesan cheese into thin, five-inch
cocktails
dill to serve.
circles on the parchment. Bake for 4-5
In a large pan, bring 120ml
water and 120ml vinegar
Makes
10 Goat’s cheese beet minutes or until lightly golden. Cool
for 15 seconds then use a thin spatula
to a boil. Add 20 large raw,
cleaned prawns. Cover and cook
“bruschetta”
Preheat the oven to
Makes
about 40
to lift cheese crisps and drape over
the bottom of small upturned cups
or bowls. Let cups cool completely.
for two minutes, then remove from 180˚C/160˚C fan/gas mark Repeat as needed. Fill the Parmesan
the heat and allow to sit for another 4. Wash four medium cups with chopped cos lettuce, Caesar
two minutes. Drain and cool. Whizz beetroots, then slice as thinly as dressing and crispy bacon pieces.
400g tinned tomatoes in a food possible. Toss in olive oil and lay in Add chopped anchovies or cooked
processor until smooth, then combine a single layer on a baking tray. Bake shredded chicken if desired.
in a bowl with four tablespoons of for 10 minutes, flip over and bake for
horseradish sauce, two tablespoons of another 7-10 minutes, being watchful
Worcestershire sauce, the juice of one so they don't burn. Reduce the heat
lemon, four drops of Tabasco and salt
IN THIS SECTION
38-50
CHEESY DOES IT CHRISTMAS FOOD
P.38 MEMORIES P.44
Delicious family meals The Easy Food Team
to see you through the shares our most
rest of December meaningful Yuletide
recipes
Cheesy
DOES IT Cheesy chicken and
spinach sweet potatoes
Hearty midweek meals to Serves 4
To serve:
Green salad
Turkey chilli tortilla bowls chilli powder, cumin and coriander and cook
Easy Food RECOMMENDS
together for 1–2 minutes. The award-winning Dubliner Cheese
Serves 4
3 Add the stock and the tomatoes and stir Original, Vintage and Lighter range has
to combine. Add the beans, tomato purée, been revitalised with a fresh contemporary
For the tortilla bowls: look and the new packs are on shelf now.
balsamic, sugar and oregano, and season.
Cooking spray All are perfect options for the festive season,
4 Bring to a simmer, then cover loosely with a
4 large flour tortillas particularly Dubliner Vintage, which is a
lid. Reduce the heat and leave to cook gently delicious strong tasting cheese that boasts
for 45 minutes, stirring occasionally. Taste and a full bodied sweet and nutty flavour with a
For the chilli: lingering aftertaste! How could anyone resist
adjust the seasoning.
1 tbsp olive oil such exquisite tastiness on Christmas Day,
5 Divide into the tortilla bowls and top each
2 medium onions, chopped St. Stephen’s Day or, in fact, any other day
with a generous handful of Dubliner Lighter.
500g turkey mince over the festive period? 100% natural, the
Add a dollop of sour cream and salsa to each Dubliner Cheese range has no additives or
3 garlic cloves, peeled and finely chopped
bowl and serve with chunky potato wedges. preservatives and is suitable for vegetarians,
1–2 tsp hot chilli powder, depending on taste coeliacs and diabetics - the perfect choice
2 tsp ground cumin Per Serving 500kcals, 18.3g fat (6g saturated), 41.2g carbs, 8g for the entire family.
sugars, 43.7 protein, 9.6g fibre, 0.664g sodium
2 tsp ground coriander
400ml chicken stock
1 Place the spinach in a colander and pour
1 x 400g tin of chopped tomatoes
over a kettleful of boiling water to wilt it.
1 x 400g tin of mixed beans, drained and
rinsed Spicy bean and cheese 2 Heat the olive oil in a large pan and cook the
4 tbsp tomato purée burgers onion for 3-4 minutes. Add the garlic, chilli and
red pepper and cook for another 1-2 minutes
2 tbsp balsamic vinegar Serves 4
until the onion has softened but not coloured.
½ tsp sugar
3 Meanwhile, place the cannellini beans in
1 tsp dried oregano 200g baby leaf spinach
a large bowl and mash with a fork until they
Salt and black pepper 1 tbsp olive oil
form a chunky purée.
1 large onion, chopped
4 Squeeze the spinach to get rid of all the
To serve: 2 garlic cloves, crushed
excess water, then chop it roughly and add
Dubliner Lighter Cheese 1 green chilli pepper, finely chopped
it to the beans along with the onion mixture,
Sour cream 1 red pepper, chopped
breadcrumbs, coriander, Dubliner Cheese and
Salsa 1 x 400g tin of cannellini beans, drained and
egg. Stir to combine. Taste and season with
Potato wedges rinsed
salt and lots of black pepper.
50g dried white breadcrumbs
5 Shape the mixture into four evenly-sized
1 For the tortilla bowls, preheat the oven 1 small handful of fresh coriander, chopped
patties. Refrigerate for 20-30 minutes.
to 190˚C/170˚C fan/gas mark 5. Invert four 75g Dubliner Lighter Cheese
6 Heat the vegetable oil in a large pan over a
oven-proof bowls onto baking trays and spray 1 egg, beaten
medium-high heat and cook the burgers for
with cooking spray. Press the tortillas around Salt and black pepper
6-8 minutes on each side until golden brown.
the outsides of the bowls and bake for 14-16 2 tbsp vegetable oil
Serve piled onto wholemeal baps spread with
minutes until golden brown and crisp.
tomato relish, and top with tomato slices and
2 Heat the oil in a large pan over a medium To serve:
crunchy lettuce.
heat and add the onions. Cook for 2-3 Wholemeal baps, toasted
minutes, then add the turkey. Use a wooden Tomato relish Per Serving 688kcals, 19.3g fat (6.2g saturated), 91.5g carbs,
Sliced tomatoes 6.8g sugars, 39g protein, 29.9g fibre, 0.229g sodium
spoon to break up the lumps in the mince
and cook for five minutes. Add the garlic, Crunchy lettuce
Because the
gift of cooking
will last a lifetime.
TopcakTeirpound inato
ach ing
Slice e layers, add
th inne r e ach one
f ic in g on for a
layer o tack them,
s ul
as yo u olourf
lti-la y ered, c low)!
mu is (be
like th
effect
To serve:
Green salad
"This is my granny’s recipe. Every sweet potatoes, leaving a ½cm layer intact so
Christmas Eve, the whole family would that the skins keep their shape.
head to her house and tuck into this
7 In a bowl, mix the spinach, chicken, the lime
Christmas pudding with cups of tea,
while we watched the Christmas soaps and garlic oil and two-thirds of the Dubliner
on the telly. My granny is sadly no longer Cheese. Stuff the sweet potato skins with the
with us, but these days my aunt has chicken mixture. Top them with the remaining
taken on the role of making the pudding.” Dubliner Cheese and bake for 15 minutes or
– Nikki Kennedy, Lead Designer until the cheese has melted and the skins are
hot and crisp. Serve with a green salad.
Traditional Christmas
pudding
Serves 6-8
To serve:
4 tbsp brandy or rum
whisking into the egg mix, a few drops at taste, if using. If you like the sauce sweeter, x
Per Serving 361kcals, 18g fat (9.8g saturated), 38g carbs, 7.1g
1 Melt half of the butter in a deep-sided
sugars, 16.2g protein, 11.5g fibre, 0.383g sodium
frying pan and add the Brussels sprouts.
Cook for five minutes, stirring occasionally,
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The Perfect Foodie Gift!
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EASY FOOD
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ER_SPINE_ROI.indd
1
IN THIS SECTION
52-70
PASTRY PARTY FESTIVELY A DREAMY BREAK THE FUN WITH
P52 FANCY P58 CREAMY CAKE MOULD FONDANT P69
Sweet and savoury Pull out all the stops CHRISTMAS P62 P64 Paul Callaghan shows
pastries make the with these beautiful Gorgeously creamy End your feast us a fun take on a
best finger food for baked goods desserts to end any on a sweet note Christmas dessert
any occasion festive mealtime with these non-
traditional cakes
To decorate:
100g dark chocolate
Lemon zest, grated, to decorate
ip
ToshpopT-bouagvhet For the dough:
90ml warm water, plus more for kneading
s
Use try to 1 heaped tbsp active dry yeast
pas n time Pinch of sugar
o
480g all-purpose flour
2 tbsp vegetable oil
½ tsp salt
To finish:
1 egg, beaten with 1 tsp water
1-2 tsp dried oregano, optional
Blue cheese and apple 3 Spread half of the apple sauce down the length
of each pastry rectangle. On top of each strip of
sausage rolls apple sauce, place half of the sausage meat.
Makes 14-16
4 Brush one edge of each strip with egg, then
fold the pastry over the sausage meat and press
6 good quality pork sausages, skins removed
the edges together. Seal by pressing with the
75g blue cheese, such as Cashel Blue,
back of a fork.
crumbled
5 Brush with beaten egg, then cut each strip into
Black pepper
7-8 sausage rolls. Use a knif to cut a small slit on
500g pack ready-made shortcrust pastry
the top of each one.
120g apple sauce
6 Place on a baking tray and bake for 15-20
1 large egg, beaten with 1 tsp water
minutes until the pastry is crisp and golden and
the sausage meat is cooked throughout.
1 Preheat the oven to 200˚C/180˚C fan/gas mark
6. In a bowl, mix the sausage meat with the blue
cheese. Season with black pepper. Per Serving 199kcals, 13.5g fat (1.9g saturated), 14.7g carbs,
2 On a lightly floured work surface, roll the pastry 0.8g sugars, 4.8g protein, 0g fibre, 0.143g sodium
Top Tip
Make ahead
and freeze
Egg-free
Fe s t i v el y
FANCY
Pull out all the stops with these beautiful baked goods
Snow queen white 9 sprigs fresh rosemary the Marzipan to the diameter of the cake and
Christmas cake Dr. Oetker Silver Shimmer Spray transfer to the cake to cover it. Smooth over the
Serves 16-20 100g pomegranate seeds whole cake using the palm of your hand. Trim
away the excess and set aside.
350g lightly salted butter, softened 1 Preheat the oven to 170°C/150°C fan/gas mark 6 To make the frosting, whisk the egg whites
350g caster sugar 3. Grease and double line a deep 20cm round until frothy. Gradually sift the icing sugar on top,
6 medium eggs, beaten cake tin with baking parchment. Put the butter beating in well until the mixture is fluffy. Stir in
Dr. Oetker Madagascan Vanilla Grinder and sugar in a mixing bowl and beat until light the Vanilla Extract and Glycerine.
450g mixed dried cranberries and chopped and creamy. Beat in the eggs and add 5 or 6 7 Spread the frosting over the cake top and
multi-coloured glace cherries turns of the Vanilla Grinder. Stir in the fruit. sides, swirling it using a palette knife. Leave to
375g plain flour 2 Sieve the flour, cornflour and Baking Powder one side to set slightly.
75g cornflour on top. Using a large metal spoon, gently fold all 8 Meanwhile, cover your work service and then
2 tsp (2 sachets) Dr. Oetker Baking Powder the ingredients together until well blended. shake the can of Shimmer Spray well and spray
3 Spoon the mixture into the tin, smooth the the rosemary sprigs in short bursts until lightly
To decorate: top, and make a large dent in the centre to help silvery and shimmering. Leave to dry while you
2 tbsp clear runny honey keep the cake from rising too much. Bake in the spray the frosting with Shimmer Spray also.
450g Dr. Oetker Ready to Roll Marzipan oven for 1½-1¾ hours until golden. Cool for 10 9 For a finishing touch, spoon over the
475g icing sugar + extra to dust minutes then turn on to a wire rack. pomegranate seeds just before serving. Enjoy!
2 sachets Dr. Oetker Egg White Powder or 2 4 To decorate, trim away the top of the cake if
medium egg whites the cake has domed. Brush the cake with honey. Per Serving 498kcals, 18.9g fat (9.4g saturated), 79.3g carbs,
44.3g sugars, 5.4g protein, 1.5g fibre, 0.127g sodium
1 tsp Dr. Oetker Madagascan Vanilla Extract 5 Knead the Marzipan until pliable. Lightly
1 tsp Dr. Oetker Glycerine dust the work surface with icing sugar. Roll
Topss aTlmipond
For le
place the
flavour, re h
xtract wit
almond e antity
q u
the same
r. Oetk er Natural
of D
tract.
Vanilla Ex
Mini Christmas cakes 4 When ready to serve the cakes, discard the
Easy Food RECOMMENDS
storage wrapping from the cake. Using a 7cm
with star-filled tops round pastry cutter, push down on top of the
Dr. Oetker’s Regal-Ice Ready to Roll White
Icing is a premium quality icing that sets
Makes 8
cake within 1cm of the edge to make eight firmly on your cake and cuts cleanly
circles – you may need to trim the edges. and easily. It is gives a smooth finish and
175g butter (or margarine) is perfect for all your Christmas cakes,
5 Divide the Marzipan in four. On a work
175g light brown sugar fairy cakes and cookies. It
surface dusted with icing sugar, roll each piece can also be coloured and
3 medium eggs, beaten
into a circle to fit the top of the cake. Brush with moulded to create beautiful
1 tsp Dr. Oetker Natural Almond Extract
honey, secure a Marzipan circle on top and trim. sugar decorations like mini
75g ground almonds snowmen! It also comes in
6 Lightly dust your work surface with icing
175g plain flour handy Ready Rolled format,
sugar. Roll out 100g of the Regal-Ice Icing to
¼ tsp ground nutmeg which has been conveniently
5mm thick and cut out eight discs of icing. pre-rolled so it is ready to lift
1 sachet (1 tsp) Dr. Oetker Baking Powder
7 Using a star shaped cutter, stamp out eight and smooth onto your
300g sultanas
175g dried cranberries
stars from the eight discs of icing and remove
excess icing. Brush the Marzipan with a little
cake for a foolproof
perfect finish! Top Tip
150g glace cherries To save time, us
water and carefully secure the Regal-Ice discs e
Icing sugar, for dusting a good quality
For the topping:
on top of each of the cakes. Carefully fill each bought Swiss ro
400ml double cream ll
star cut out with Chocolate Silver Pearls. and decorate
To decorate: 3 tbsp cocoa, sifted
8 Secure a piece of ribbon around each cake. using step 4.
150g Dr. Oetker Regal-Ice Ready to Roll White 2 tbsp icing sugar
Per Serving 625kcals, 30.9g fat (12.7g saturated), 82.7g carbs,
Icing 43.2g sugars, 8.4g protein, 3.5g fibre, 0.194g sodium
200g Dr. Oetker Ready to Roll Marzipan 1 Heat the oven to 200°C/180˚C fan/gas mark 6.
2 tsp clear honey Whisk the egg yolks, sugar and vanilla until pale.
Dr. Oetker Chocolate Silver Pearls Separately, whisk the egg whites until stiff.
8 x 25cm lengths of cake ribbon
Chocolate roulade star 2 Mix together the flour, cocoa, ground
Star shaped cutter log almonds and baking powder. Fold in the egg
1 Place a roasting tin of cold water in Serves 10 yolk mixture and the egg whites until combined.
the bottom of the oven, then preheat to Spread into a 21x31cm lined Swiss roll tin and
150°C/130°C fan/gas mark 2. Grease and line 3 medium eggs, separated bake for 10 minutes.
a 19cm square cake tin. Wrap the sides in a 100g sugar 3 Cool in the tin for 10-15 minutes, then
double layer of brown paper. 1 tsp Dr. Oetker Madagascan Vanilla Extract carefully turn out onto fresh baking paper. Drizzle
2 Cream the butter and sugar together until pale 40g plain flour with alcohol or orange juice and gently roll up
and creamy then gradually beat in the eggs. Stir 20g cocoa powder using the paper to help you.
in the Almond Extract and ground almonds. 55g ground almonds 4 Whip the cream with the icing sugar. Unroll
3 Sift the flour, nutmeg and Baking Powder on ½ tsp Dr. Oetker Baking Powder the sponge, fill and re-roll. Whip the topping
top and add all the fruit. Carefully mix together 1-2 tbsp your favourite liqueur or orange juice ingredients together and spread all over the log.
and then spoon into the prepared tin. Smooth Dr. Oetker Giant Chocolate Stars, to decorate Decorate with the Giant Chocolate Stars.
over the top and bake in the oven for about 1½
hours until lightly browned, slightly risen and For the filling: Per Serving 333kcals, 27.1g fat (14.9g saturated), 20.9g carbs,
13.1g sugars, 5.2g protein, 1.9g fibre, 0.043g sodium
firm to the touch. Cool in the tin, then wrap in 200ml double cream
fresh paper and foil and store for three days. 1 tbsp icing sugar
Very dark chocolate and able to make 20 rounds (use the trimmings for Easy Food RECOMMENDS
vanilla bites indulgent cake pops or truffles). Put the rounds Dr. Oetker Fine Cooks' Chocolate has been
specially developed with superior quality
Makes 20 on a wire rack over a board.
cocoa beans to deliver a deliciously rich
7 Either put the melted chocolate into a small chocolate taste to your home baking. It melts
100g bar Dr. Oetker Premium 90% Extra Dark piping bag fitted with a fine plain nozzle and smoothly and evenly and is ideal for use as
Chocolate pipe back and forth across the tops, or drizzle a an ingredient, covering or
100g unsalted butter little chocolate over the cakes using a teaspoon. decoration. It comes in White
(26% cocoa butter), Milk (35%
165g caster sugar Leave for a few minutes to allow the chocolate
cocoa solids), Extra Dark
2 medium eggs, beaten to set. Your chocolate bites are now ready to (72% cocoa solids) and now
2 tsp Dr. Oetker Madagascan Vanilla Extract serve and enjoy! new Extra Dark Premium
65g rice flour with 90% cocoa solids, which
Per Serving 120kcals, 6.4g fat (4g saturated), 14.6g carbs, 11.6g
¼ tsp salt sugars, 1.3g protein, 0g fibre, 0.071g sodium
is made from single origin
Ghanaian cocoa beans
which delivers an intensely
To decorate: indulgent chocolate taste to
25g (1oz) Dr. Oetker Premium 90% Extra Dark Christmas cupcakes all your baking.
Chocolate (optional) Makes 15
1 Preheat the oven to 180°C/160°C fan/gas 15 Dr. Oetker Cupcake Cases 3 Whisk in the eggs, then sift the flour and
mark 4. Grease and line an 18cm square tin. 65g cocoa powder Baking Powder on top. Using a large metal
2 Break up the Premium 90% Extra Dark 115g butter, softened spoon, carefully fold the flour into the cake
Chocolate and place in a saucepan with the 300g caster sugar batter along with the liquid cocoa mixture.
butter. Heat very gently, stirring occasionally, 2 medium eggs, beaten 4 Spoon into the cake cases to two thirds fill
until melted. Remove from the heat, stir in the 165g plain flour them and bake on the middle shelf in the oven
sugar and cool for 10 minutes. 3 sachets (1tbsp) Dr. Oetker Baking Powder for about 25 minutes until risen to the top of the
3 Beat in the eggs and Vanilla. Add the rice flour cases and just firm to the touch. Transfer to a
and salt and mix together until well combined. To decorate: wire rack to cool.
4 Pile into the prepared tin, smooth the top and Dr. Oetker Silver or Gold Shimmer Spray 5 Use Easy Swirl Cupcake Icing in the flavour
bake in the oven for 20-25 minutes until firm on Dr. Oetker Chocolate Silver and/or Gold of your choice to decorate the cupcakes
top but still slightly soft underneath. Leave to Pearls with gorgeous iced swirls. Hold the can at a
cool in the tin then remove, wrap and store for Dr. Oetker Easy Swirl Cupcake Icing downward horizontal angle to the cupcake and
24 hours to allow the flavour to develop. Chocolate and/or Vanilla push down firmly towards the tip of the nozzle
5 Break up the Premium 90% Extra Dark to start the flow of the chocolate icing.
Chocolate into a small heatproof bowl and place 1 Preheat the oven to 180°C/160°C fan/gas 6 Once iced, top the cupcakes with Soft Silver
over a pan of barely simmering water to melt. mark 4. Line 15 cup cake tins with the Cupcake or Gold Pearls and Shimmer Spray.
6 Using a 3.5cm diameter round cutter, starting Cases. Sift the cocoa into a bowl and gradually
right at the edge of the cake, stamp out as many whisk in 225ml cold water. Set aside. Per Serving 189kcals, 7.5g fat (4.5g saturated), 31.3g carbs,
20.2g sugars, 2.7g protein, 1.6g fibre, 0.054g sodium
rounds as you can, keeping the cutter as close 2 In a large mixing bowl, beat the butter with
to the previous cut as you can – you should be the sugar until well blended.
Terms and conditions apply. Subject to product and collection time slot availability. Available in ROI stores and online. © Marks and Spencer (IRL) Ltd.
Brought to you by
A Dreamy, Creamy
Chri s t ma s
Deliciously creamy desserts to end any
holiday meal
Red velvet soufflés with 4 Spoon the mixture into the prepared ramekins. 1 Use clean fingers to rub the butter into
Run the tip of your thumb around the edges of the flour and icing sugar until it resembles
whipped cream the ramekins, wiping the rims clean and creating breadcrumbs.
Makes 6
a shallow indentation around the edges of 2 Add the egg and bind the mixture together
mixture to help the soufflés rise. using either a blunt knife. Once clumps of
Butter, for greasing
5 Bake 20-24 minutes, or until the soufflés have pastry begin to come together, use your hands
3 tbsp plus 65g granulated sugar
risen and are set. to gather into a ball. Wrap in clingfilm and
115g dark chocolate (70% cocoa solids),
6 Dust with a little icing sugar and serve refrigerate for 30 minutes.
chopped
immediately with Whipped Cream. 3 Preheat the oven to 180˚C/160˚C fan/gas mark
4 large egg yolks
Per Serving 280kcals, 13.6g fat (8.1g saturated), 33.7g carbs, 4. On a lightly floured surface, roll the pastry out
5 large egg whites 31.4g sugars, 6.8g protein, 0.7g fibre, 0.269g sodium to a thickness of about 3mm and use to line a
3 tbsp milk
23cm loose-bottomed tart tin, pushing right into
1 tbsp red food colouring
the corners and trimming the edges.
1 tsp vanilla extract
Pinch of salt
Rich chocolate ganache 4 Line the pastry with greaseproof paper and fill
2 tbsp granulated sugar tart with pomegranate with baking beans or uncooked rice. Bake for 15
minutes, then remove the beans and paper and
seeds bake for another 5-7 minutes, until lightly golden.
To serve: Serves 8
Remove from the oven and cool in the tin.
Icing sugar
5 Heat the Fresh Dessert Cream in a small
Avonmore Whipped Cream 250g plain flour
saucepan until just boiling, then add the butter
50g icing sugar
and chocolate and stir until completely smooth.
1 Preheat the oven to 180°C/160˚C fan/gas 125g butter
6 Pour into the pastry case and leave for
mark 4. Grease six ramekins with butter and 1 large egg
15 minutes, then place in the fridge to set
coat each one with half a tablespoon of sugar,
completely.
shaking out any excess. Place on a baking tray. For the ganache:
7 Sprinkle with fresh pomegranate seeds and
2 Melt the chocolate in a bowl set over a pot of 300ml Avonmore Fresh Dessert Cream
serve drizzled with Fresh Dessert Cream.
gently simmering water. When melted, remove 50g butter
from the heat. Stir in the egg yolks, sugar, milk, 100g dark chocolate
food colouring and vanilla. 100g milk chocolate
3 In a bowl, beat the egg whites with the salt
Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs,
until foamy. Gradually add the remaining sugar, To garnish: 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium
beating until stiff peaks form. Fold the egg white Pomegranate seeds
mixture into the melted chocolate, a bit at a time. 200ml Avonmore Fresh Dessert Cream
Gluten
free
BERRY PAVLOVA WREATH MINTY BROWNIE ICE CREAM skewer inserted into the centre comes out
Serves 10 CAKE mostly clean. Leave to cool completely in the
Serves 12 tins.
4 egg whites, at room temperature 2 Spread half of the softened ice cream into
¼ tsp salt 1 x 400g package of brownie mix, the tin with the parchment paper that comes
250g caster sugar prepared according to the package up the sides.
2 tsp cornflour, sifted instructions 3 Remove the other brownie cake from its tin
1 tsp white wine vinegar 500ml mint chip ice cream, softened and place on top of the ice cream layer. Cover
120ml chocolate dessert sauce, plus extra with the chocolate dessert sauce.
For the berry sauce: for drizzling 4 Spread over the remaining ice cream. Top
125g raspberries with more chocolate sauce, allowing it to
Juice of ½ a lemon To decorate: drizzle down the sides.
50g caster sugar Red mints, or candy canes, crushed 5 Cover with the crushed mints and pipe
Whipped cream whipped cream around the edges. Freeze
To serve: until firm.
300ml fresh cream, whipped 1 Preheat the oven to the temperature 6 Remove the cake from the tin and discard
1 pomegranate, seeds removed indicated on the brownie mix package. the parchment paper. Allow to thaw slightly
Raspberries, cherries and strawberries Grease two 20cm round springform baking before serving.
Small bunches of fresh mint (or holly) tins and line with parchment paper; in one of
the tins, line so that the paper comes all the
1 Preheat the oven to 110˚C/90˚C fan/ way to the top of the tin. Divide the brownie Per Serving 774kcals, 28.2g fat (19.1g saturated), 140g carbs,
11.4g sugars, 22.9g protein, 20.2g fibre, 0.955g sodium
gas mark ¼ and line a baking tray with mix between the two tins and bake according
parchment paper. Use a 22cm round baking to the package instructions, or just until a
tin to trace a circle on the paper, then draw
another circle (about 13cm wide) within the
larger circle.
2 Use an electric whisk to beat the egg
whites and salt for a few minutes until soft
peaks form.
3 Beat in the sugar, one tablespoonful at a
time, until the meringue is stiff and shiny.
Fold in the cornflour and vinegar.
4 Use a tablespoon to scoop out a dollop
of the meringue and place it in the ring
between the two circles’ lines on the
parchment paper. Repeat until a ring of
meringue is complete.
5 Create a second layer of meringue on top
of the first, then gently smooth the top with
a spoon or palette knife.
6 Bake for two hours, then turn off the
oven and leave the meringue inside to cool
completely.
7 Meanwhile, blend all the ingredients for
the berry sauce until smooth. Refrigerate
until needed.
8 When the meringue has cooled, transfer
to a serving dish and spread with whipped
cream. Drizzle over the berry sauce and
decorate with pomegranate seeds, berries
and mint leaves.
SPICED PEAR CAKE 180ml fresh milk, at room temperature separate bowl for 3-4 minutes until light and
Serves 12 fluffy. Beat in the eggs and vanilla for a minute.
To serve: 5 Gradually beat in the flour mixture, alternating
120g butter, at room temperature Custard with the milk, until incorporated.
200g dark brown sugar 6 Dollop the batter over the pears and smooth
50g crystallised or candied ginger, finely 1 Preheat the oven to 180˚C /160˚C fan/gas it into an even layer.
chopped mark 4. Melt half of the butter in an ovenproof 7 Bake for 30-25 minutes until the top and
4 medium pears, peeled, halved lengthwise, frying pan over a medium heat. Stir in the edges of the cake are golden brown.
cored and sliced brown sugar and ginger and cook, stirring 8 Transfer the pan to a wire rack to cool for 20
240g plain flour occasionally, for four minutes, until the mixture minutes. Run a knife around the perimeter
1 tsp baking powder is bubbling. of the pan and invert the cake onto a large
½ tsp bicarbonate of soda 2 Place the pears, cut-side down, into the pan, serving platter. Cut into wedges and serve with
½ tsp salt arranging them in a circle with the stem ends custard.
½ tsp ground cinnamon pointing toward the centre. Remove from the
¼ tsp ground ginger heat and set aside.
150g sugar 3 Mix the flour, baking powder, bicarbonate of Per Serving 316kcals, 9.5g fat (5.6g saturated), 56.1g carbs,
36.4g sugars, 4g protein, 2.7g fibre, 0.232g sodium
2 large eggs, at room temperature soda, salt, cinnamon and ginger in a bowl.
1 tsp vanilla extract 4 Beat the sugar and remaining butter in a
To serve:
Whipped cream
EasyFood
68 Easy Food CHRISTMAS ANNUAL
AUGUST/SEPTEMBER 2014
2010
FUN WITH
Fondant
Food blogger Paul Callaghan, aka
Calso Cooks, teaches us how to make
a fun Christmas dessert
Calso’s Chocolate
Break up the milk
and dark chocolate
biscuit cake
and add to the mix.
Allow the chocolate
Serves 12 to melt in, stirring ul's
out Pa
occasionally. Use the butter wrapper to Check t:
blog a er.
This recipe has proven very successful grease the inside of the pudding bowl.
inab lelard
usta
in my cake-making days. I have adapted 2 Meanwhile, put the Rich Tea biscuits thes ot.com
it over time to suit myself and the result into a sandwich bag and lightly bash blogsp
definitely has the ‘wow factor’. It has with a rolling pin: you want a mixture of
always been my secret recipe, but now crumbs and bigger, bite-sized pieces.
it's time to share it! Pour these into a large mixing bowl. it a few slams down on the counter top
Repeat this step for the cookies. and firm down using a potato masher to
This amount will fill a 3 pint/1.4 litre 3 Open the packet of Maltesers (and get rid of any air pockets. Allow it to cool
pudding bowl, or it will be perfect for have one as a treat!) and add to the bowl. down slightly and smooth over with a
an 8-inch round cake tin (if using a tin, Open the Crunchies and coarsely chop pallet knife.
make sure to line it with parchment into bite-sized pieces. Add these to the 6 Pop into the fridge for a minimum of
paper). bowl and give it all a good mix. eight hours, but preferably overnight.
4 The chocolate should be melted down 7 To remove from the mould, allow it to
330g unsalted butter, at room by now so remove from the heat (be come to room temperature and it should
temperature, cubed careful it will be hot!) and give it a good slide from the bowl with a little coaxing.
454g tin of golden syrup stir until you reach an even, chocolatey (You could always line the bowl with
300g good quality milk chocolate consistency. Carefully pour this into the clingfilm to make this easier)
200g good quality dark chocolate biscuit bowl and give it all a good mix
1 packet of Rich Tea biscuits with a wooden spoon, ensuring it is all
1 packet of chocolate chip cookies well combined. Per Serving 830kcals, 47.8g fat (27.1g saturated), 97.4g carbs,
51.5g sugars, 7g protein, 2.9g fibre, 0.421g sodium
1 ‘share’ pouch of Maltesers 5 Pour the mixture into the buttered
3 Crunchie bars pudding mould (or lined 8-inch tin), give
STEP 3: Roll out some white fondant again and use a sharp- STEP 4 Roll out some dark green fondant and using holly
tipped knife to cut out a random shape (see picture above). cutters, cut out a few leaves.
Using edible glue, stick it to the top of the cake.
u
ere yo
And th simple,
... A
have it ective,
ye ff Happy
t e
iece.
showp nd Merry
a
baking s! Paul x
hr is t ma
C
STEP 5 To make the berries to go with the holly, roll some red STEP 6: You can add some lettering for a Merry Christmas
fondant into a small sausage shape and cut even size amounts and message using thinly rolled fondant and letter cutters. And
roll these into balls. Stick the leaves onto the top of the cake and finally, finish off with a sprinkle of pearl white luster dust and
stick the berries on top of them. some ribbon.
IN THIS SECTION
TOP 3 READERS’ COOKING IT A CHRISTMAS
72-102
SPEEDY SIDES LOVING THOSE
RECIPES P72 SIMPLE P76 FEAST P78 P94 LEFTOVERS
Our readers share their Derry Clarke shows us Our ultimate menu Dress up your P100
best ideas for Christmas how to prepare a goose for the biggest Christmas dinner Make your leftovers
Day starters as a delicious turkey dinner of the year without spending vanish with these
alternative hours in the kitchen tasty crowd pleasers
Martina’s tip
home.”
Niamh Lynch MINI SCOTCH EGGS 3 Line up three shallow bowls, one each of
flour, beaten egg and breadcrumbs.
Kilmainham, Dublin 8 Serves 8
4 On a flat surface, roll out the sausage meat
"I love Scotch eggs! They're a timeless
classic and great crowd-pleaser. very thinly. Season lightly with salt and black
16 quail eggs
These tiny quail egg versions look so pepper.
cute as a starter for Christmas, but I Flour
5 Lightly flour each quail egg. Very carefully
make them throughout the year with 2 eggs, beaten
normal hens' eggs too. Yum!" wrap in a thin layer of meat and press into your
Breadcrumbs
hand to seal the meat all around the egg. Don't
220g good-quality sausage meat
press too hard or you will break the yolk!
Salt and black pepper
6 When the meat is sealed around the egg, dip
Oil, for frying
it in flour and roll it around in your hands again,
using the flour coating to help seal everything.
To serve:
7 Lightly dust with flour again, then coat in egg
Tomato relish
and finally breadcrumbs.
Mixed leaves
8 Deep fry at 180˚C for about two minutes until
Chives
the breadcrumbs are golden brown. Serve two
per person with tomato relish, mixed leaves and
1 Bring a pot of water to a hard boil. In three
chives to garnish.
batches, boil the quail eggs for exactly two
minutes each. Immediately immerse them in
cold water to stop them from cooking further.
2 Peel the eggs, being very careful not to break Per Serving 539kcals, 46.3g fat (5.6g saturated), 21.4g carbs, 1g
sugars, 9.2g protein, 0.9g fibre, 0.133g sodium
them and making sure to remove the inner lining
as well as the shell.
te
Sun beasstiliytmuake sthwisith
You ca Scotch egg ail.
for f qu
recipe gs instead o you
e g er so
hens' l b e bigg om the
wil fr
They many
o n't get as hey make a
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re, but eal
mixtu nc h time m
lu
great salad..
with a
TopuldTibpe great
Serves 2 45 minutes.
5g yeast 3 Beat the egg white with a pinch of salt until it
wo forms soft peaks. Add to the batter, folding it in
These ream
with c lmon
125ml warm milk
pp ed 1 egg, separated gently.
to ked sa
e, smo or blue 4 Take small spoonfuls of batter and place on a
chees pers,
75g buckwheat flour
to
and ca ed prosciut Pinch of salt preheated and oiled pan. Cook on the first side
e , slic until bubbles begin to appear on the surface,
chees e pea
r. Oil, for frying
and rip then flip to the other side and fry until lightly
1 Dissolve the yeast in half of the warm milk golden. Continue cooking the blinis in batches.
and set aside for about 45 minutes. Reheat the 5 Serve with any toppings you like.
rest of the milk, add the egg yolk and mix well.
2 Sift the flour into a bowl and make a well in Per Serving 219kcals, 16g fat (2.6g saturated), 15.4g carbs, 2g
the centre. Pour in the warm milk with the egg sugars, 5.3g protein, 2.1g fibre, 0.033g sodium
Anna Kurdziel,
Killorglin, Co. Kerry
“These can be easily made a little more
festive topped with caviar or some
cranberry jelly! They are very easy to make
and can be made a little ahead of time,
which would be very helpful when makin
g
lots for a party or family gathering.”
For the full range of our popcorn and snacking products visit kelkin.ie or find us on Facebook.
COOKING IT
A
roast goose is one of the best gas mark 4 for about 20 minutes per kilo need it.) Cook the potatoes for 50-60
alternatives to turkey for your for nicely pink meat. (Cook for 30 minutes minutes, turning every 15 minutes until they
Christmas Day roast. It is per kilo to have it well done.) Remove from are golden brown and crispy.
perhaps every cook’s favourite the oven and place on a carving board
Christmas dish, with a rich dense texture
and lots of flavour; most of the fat is
with a well around it, cover with a clean
dry tea towel and rest for 15-20 minutes. Spiced apple chutney
under the skin, and this bastes the meat Makes 1 jar
naturally while it is cooking, keeping it To carve
juicy and moist. Cut the legs off first, and then slice the 400ml malt or red wine vinegar
The most popular goose for cooking breast meat with a long sharp knife. 200g onions, peeled and diced
is the 'Legarth' variety, which has a high 800g apples, peeled, sliced, cored and
meat-to-bone ratio. Choose a plump bird Rendering goose (or duck) fat diced
weighing around 5-6kg; this will feed up to Place all the fat in a pan with a little water 100g dried fruit
six people. I often roast a small turkey as and place over a low heat. The water will 300g sugar
well, and of course the obligatory ham. slowly evaporate and the fat will melt. ¼ tsp cardamom powder
Like all meat, remove the bird from the Strain the fat into a clean jar and this will ¼ tsp star anise powder
fridge one hour before cooking. Wash keep in the fridge for up to one month. ½ tsp fennel seeds
it under cold running water and pat dry 2 tsp fresh ginger, chopped
with a paper towel. At the cavity, trim the
excess fat off – Keep this to render for MY top tips ½ tsp cumin powder
Sea salt, to taste
roast potatoes and root vegetables (see 1 Order your goose early to avoid
below). Inside, place a halved orange, disappointment. Place all of the ingredients into a heavy
one peeled carrot, a stick of celery, some 2 Choose a nice, plump, clear-skinned bird. saucepan and simmer over a very low heat,
garlic, thyme and sage. Tie the legs 3 When cooked, the goose should be stirring occasionally, for 1½-2 hours, or until
together with kitchen twine. Season the golden brown in colour. the mixture is thick. Remove and allow to
outside of the goose and place on a wire 4 Leave to rest for at least 15-20 minutes cool, then place in a jar in the fridge.
rack in a deep roasting tray. before carving.
Per Serving 201kcals, 0.1g fat (0g saturated), 49.9g carbs,
Place the goose in the oven at
44.1g sugars, 0.5g protein, 3.5g fibre, 0.103g sodium
200°C/180°C fan/gas mark 6 for 15 Wishing you a very Merry Christmas!
minutes, then reduce to 175°C/155°C fan/ Derry x
Tou’rpe sThioprt on
If yo Crum
b
se Mr.
time, u & Onion
CLASSIC SAGE AND LEFTOVER Sage ad
ONION STUFFING CROQUETTES g inste
Stuffin
Serves 12 Makes 18-20
AS Feast
Our ultimate pick and mix menu
for the biggest dinner of the year
Per Serving 220kcals, 8.2g fat (3.5g saturated), 25.4g carbs, 3.7g Per Serving 679kcals, 25.2g fat (0g saturated), 27.2g carbs,
Per Serving 812kcals, 47.2g fat (22.9g saturated), 2.3g carbs, 0g
sugars, 10.7g protein, 1.4g fibre, 0.38g sodium 24.3g sugars, 83.5g protein, 0g fibre, 0.022g sodium
sugars, 90.8g protein, 0.5g fibre, 0.409g sodium
x
Per Serving 188kcals, 12.3g fat (7.3g saturated), 14.3g carbs, 2.2g sugars, 5.6g protein, 4g fibre,
0.184g sodium
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and place the rib
of beef in a roasting pan, fat-side up.
2 Stir together the remaining ingredients in a bowl until combined.
Spread all over the beef until covered.
3 Roast in the oven for 1½-2 hours, basting occasionally, until a
thermometer registers the internal temperature at 50˚C for medium-
rare. Allow to rest for 15-20 minutes before carving.
Per Serving 894kcals, 78.5g fat (31.9g saturated), 0.7g carbs, 0g sugars, 50.1g protein, 0g fibre,
1.507g sodium
NUTTY MUSHROOM
WELLINGTON
Serves 8
1 tbsp butter
1 tsp sugar
TobpbaTgeipcan be
This c
a ys
few da
2 yellow onions, chopped
rep ared a kept
1 tbsp olive oil p
a nc e and
in ad v made
1 large red onion, chopped e fridge, or
in th and
ahead
weeks
3 garlic cloves, chopped
!
250g chestnut mushrooms, quartered frozen
2 heaped tbsp of fresh parsley
1 sprig of fresh rosemary, leaves picked
Juice of half a lemon
1 tbsp of brandy
1 tbsp of vegetable stock
150g cashew nuts, walnuts or a mixture,
finely chopped
80g blanched almonds, finely chopped
80g fresh white breadcrumbs
1 egg, beaten
Salt and black pepper
1 large sheet of ready-rolled puff pastry
Large handful of baby spinach
Tokpe thTeipslicing
To ma r
skewe
s ier, push a of each
ea base
h the th. It
throug long its leng g
a tin
potato ent you cut
ill p r ev oug h.
w
e way thr
all t h
HONEYED ROOT FAILSAFE GRAVY Per Serving 76kcals, 6.5g fat (3.9g saturated), 3.3g carbs, 0g
sugars, 0.7g protein, 0g fibre, 0.452g sodium
VEGETABLES Makes about 4 cups
x
Serves 8
Pan drippings from a roast
3 beetroots, peeled and chopped into chunks 30ml white wine CRISPY FANTAIL POTATOES
3 parsnips, peeled and chopped into chunks 4 tbsp cornflour WITH ROSEMARY
4 carrots, peeled and chopped into chunks 120ml water (approx.) Serves 8-10
5 shallots, halved 950ml hot chicken stock (approx.)
5 tbsp honey 1 tsp dried sage, rosemary or thyme, 10 medium potatoes, peeled
Olive oil optional Olive oil
Salt and black pepper Salt and black pepper Salt and black pepper
8-10 sprigs of rosemary, leaves picked
1 Preheat the oven to 230˚C/210˚C fan/gas 1 Remove the roast from the roasting pan and
mark 8. put aside to rest. 1 Preheat the oven to 220˚C/200˚C fan/gas
2 Combine all the vegetables in a large bowl. 2 Pour the juices from the pan into a jug and mark 7.
Drizzle with the honey and a generous amount allow to settle. Discard the clear fat from the top 2 Using a sharp knife, slice each potato
of olive oil and season with salt and black and pour the dark juices back into the roasting widthways, three-quarters of the way through,
pepper. Toss to coat. pan. Place on the hob over a medium-high heat. with each slice about ½cm thick.
3 Move the vegetables to a baking tray and 3 Add the wine. Spend 1-2 minutes scraping 3 Place the potatoes on a non-stick baking tray
roast for 35-40 minutes or until the vegetables sticky bits off the bottom with a wooden spoon. and drizzle generously with olive oil.
are tender and golden-brown, tossing every 15 4 In a small bowl, jug or cup, dissolve the 4 Season with salt and black pepper and
minutes or so. cornflour in just enough water to make a thin sprinkle over the rosemary leaves. Place in the
paste. Spoon this paste into the drippings in oven and roast for about one hour or until the
the roasting pan and use a wire whisk, wooden potatoes are crisp and cooked throughout and
spoon or spatula to blend together well. their outsides are crispy.
5 Stir until the gravy begins to thicken. As it
thickens, slowly add the stock. Alternate stirring
Per Serving 141kcals, 3.7g fat (0.5g saturated), 27.6g carbs, and adding liquid for about 5-6 minutes, aiming Per Serving 183kcals, 4.4g fat (0.7g saturated), 33.5g carbs, 2.5g
17.7g sugars, 1.7g protein, 4g fibre, 0.056g sodium sugars, 3.6g protein, 5.1g fibre, 0.013g sodium
for your desired consistency. Add your herb of
x choice, if using, season and serve. x
ITALIAN TRIFLE
Serves 8-10
90 Easy
EasyFood
Food CHRISTMAS ANNUAL 2010
AUGUST/SEPTEMBER 2014
larder luck counter intelligence
the Christmas feast
CHOCOLATE BAKED
ALASKA
Serves 8-10
6 Beat in the melted chocolate, then fold in the SALTED CARAMEL SAUCE combine the bicarbonate of soda and warm
water and stir. Add this into the butter mixture.
flour until combined. Pour the batter into the Makes 6
Sift over the flour and stir to combine. Stir in the
prepared cake tin and bake for 25-30 minutes, or
raisins.
until a wooden skewer inserted into the centre Butter, for greasing
4 Divide the mixture among the prepared
comes out clean. 155g dark brown sugar
pudding moulds. Cover each pudding with a
7 Remove the cake from the oven and turn the 125g unsalted butter, chopped
layer of non-stick baking paper, then a layer
temperature up to 220˚C/200˚C fan/gas mark 7. 60ml treacle
of foil. Place on a baking tray. Bake for 30-35
8 Allow the cake to cool in the tin for 10 minutes, 3 tsp ground ginger
minutes, or until a skewer inserted into the
then remove from the tin and place on a wire rack 1 tsp mixed spice
centre of each pudding comes out clean. Allow
to cool fully. 160ml milk
to cool in the moulds for five minutes before
9 For the meringue, whisk the egg whites in a 2 eggs, lightly whisked
turning out onto serving plates.
large, clean bowl until stiff peaks form when the 1 tsp bicarbonate of soda
5 Meanwhile, heat the caster sugar in a non-
whisk is removed. Slowly whisk in the sugar, 1 tbsp warm water
stick pan over a low heat. Heat for about 10
whisking well between each addition. Continue to 225g self-raising flour
minutes, shaking the pan often but not stirring,
whisk until glossy and very stiff peaks form. 170g raisins
until the sugar dissolves and turns a dark golden
10 Once the cake has cooled, place it in the middle
colour. Set aside for 1-2 minutes until the
of a flat baking tray. Remove the ice cream from For the salted caramel sauce:
bubbles subside, then add the cream. Stir gently
the freezer. Use the cling film to pull the ice cream 215g caster sugar
over a low heat for 10-12 minutes, or until the
from the pudding bowl and place it upside down 300ml thickened cream
sauce has thickened slightly. Stir in the salt.
on the cake. Peel off all of the cling film. 2 tsp sea salt flakes
6 Drizzle the sauce over the puddings and serve
11 Quickly spoon over the meringue, spreading
with ice cream.
it thickly and in peaks over the ice cream and To serve:
the sides of the cake right down to the bottom. Vanilla ice cream Per Serving 706kcals, 21.7g fat (13g saturated), 125.7g carbs,
87.5g sugars, 8.1g protein, 2.2g fibre, 1.026g sodium
Return the baked Alaska to the freezer.
12 When ready to serve, place the baked Alaska in 1 Preheat the oven to 180˚C/160˚C fan/gas mark
Brought to you by
30g butter Per Serving 182kcals, 7.6g fat (3.7g saturated), 19g carbs, 4.9g Per Serving 146kcals, 8.8g fat (1g saturated), 11.3g carbs, 3.1g
sugars,10.3g protein, 5.4g fibre, 1.052g sodium sugars, 7g protein, 6.4g fibre, 0g sodium
1 onion, chopped
1 potato, peeled and chopped x
Per Serving 79kcals, 1.5g fat (0g saturated), 12.3g carbs, 4.9g Per Serving 80kcals, 2.5g fat (1.3g saturated), 10.2g carbs, 1.7g
sugars, 4.7g protein, 4.2g fibre, 0g sodium sugars, 5.8g protein, 2.2g fibre, 0.16g sodium
STARTERS
Mini-scotch eggs
Description: Dried hay and nutty aromas.
Delicious and subtly oaked with white pepper
and hazelnut lifting the green apple fruit.
is a better match.
FROM: €21.00 at Tesco
nationwide and in Dublin:
Manzanilla, Williams & Humbert, Verdict: Citrus fresh, elegant and medium- O’Brien’s Wines citywide and The
D.O. Jerez, Spain 15% bodied. Vintry, Rathgar.
Description: A delicate briny Great with: Delicious and well matched with
aroma. Chalk dry, light and dense white meat and rich poultry, especially Mustard & Tarragon Roast Beef
elegant. Refreshing and bracing if herby and well-seasoned. Loves earthy Saint Emilion Grand Cru,
as sea spray with an almond nutty vegetarian dishes, in particular Bordeaux region 2011 13% [Lidl]
finish. mushrooms. Description: Merlot’s juicy plum
Verdict: Serve well chilled and From: €16.99 at Supervalu fruit dominates the blend and
consume within two days of nationwide. ripples over the taste buds with
opening. silky ease. Highlights of subtle
Great with: The salty almond and Pinot Noir 2011, Brancott Estate, oaky spice and a licorice finish
lemon peel character will match South Island, New Zealand 13.5% from the Cabernet Franc.
the savouriness and the richness of the scotch [Irish Distillers] Verdict: From some of the
eggs. Description: Savoury meaty district’s best “Grand Cru”
FROM: €11.99 at Marks & Spencer nationwide. aromas showing typical Pinot vineyards.
character. Deeply layered with Great with: A classic combination to partner with
flavours of red fruits, earthiness roast beef or lamb. A red meat lover.
Russian Blinis and
and a savoury finish. FROM: €14.99 at Lidl nationwide.
Cranberry & Walnut Brie
Verdict: Spiced red fruits wrapped
DESSERTS
Rosé Sparkling Cuvée, Oyster Bay,
New Zealand 12% [Delegat’s Wine in a silky texture.
MAINS
Roast Turkey and
Verdict: A savoury Beaujolais.
Great with: Baked ham was
companion for chocolate.
Great with: The peppery spice of the wine will
made for the Gamay grape from compete well with the ginger pudding. While the
Vegetarian Mushroom Wellington Beaujolais’s village, Fleurie. However, strawberry fruit will mirror the jam in the Bakewell
Cune 2012 Barrel Fermented, Rioja if the ham is served cold, then a rosé wine from Tart and the powerful alcohol can cope with
region, Spain 13.5% [Febvre] Spain or an off-dry/ halbtrocken German Riesling richness of the chocolate.
Brought to you by
1 Preheat the oven to 200˚C/180˚C fan/gas Per Serving 207kcals, 9.68g fat (3.65g saturated), 15.93g carbs,
1.6g sugars, 12.73g protein, 2.75g fibre, 1.04g sodium
mark 6. Use a teaspoon to scrape out the
brown gills from underneath the mushroom
caps and discard. Rub the oil over the
outside of the mushrooms.
Easy ham and turkey
2 Steamcook the Birds Eye Steamfresh paella
Italian Vegetable Mix in a microwave Serves 3-4
according to pack instructions. Mix with the
leftover stuffing. 1 x 380g pack Birds Eye Steamfresh
4 Fill each cap with the stuffing mix and Mediterranean Vegetable Rice
place on a baking tray. Bake for 18-20 ½ tbsp olive oil
minutes until the mushrooms are soft and 250g leftover ham and turkey
the stuffing is golden.
1 Steamcook the Birds Eye Steamfresh
Per Serving 209kcals, 9.1g fat (1.4g saturated), 24.2g carbs, 1.9g Mediterranean Vegetable Rice in a
sugars, 7.3g protein, 1.9g fibre, 0.45g sodium
microwave according to pack instructions.
2 Meanwhile, heat the oil in a pan over a
medium heat and cook the leftover ham
Ham carbonara and turkey for 2-3 minutes until they are
Per Serving 232kcals, 8.45g fat (2.08g saturated),21.2g carbs,
Serves 2-3 heated through. 2.4g sugars, 16.6g protein, 1.45g fibre, 1.03g sodium
3 Transfer the rice and meat to a serving
1 x 350g bag of Birds Eye Steamfresh
x
bowl and keep warm.
Mediterranean pasta Per Serving 187kcals, 7.1g fat (2.9g saturated), 13.1g carbs, 3.1g
sugars, 15.9g protein, 2.4g fibre, 0.402g sodium
3 Shape the mixture into eight thick logs.
4 Mix the breadcrumbs with the oil
bake until coated. Roll the potato logs in the
Serves 4-6
breadcrumb mixture to coat evenly.
1 x 350g Birds Eye Steamfresh Baked vegetable and ham 5 Place on a baking tray and bake for 15-20
minutes, turning occasionally, until browned
Mediterranean Vegetable Penne croquettes and crisp.
1 x 300g Birds Eye Steamfresh Italian Makes 8
Vegetable Mix Per Serving 108kcals, 1.3g fat (1.3g saturated), 14.4g carbs, 1.9g
2 x 135g bags Birds Eye Steamfreesh
sugars, 4.9g protein, 1.8g fibre, 0.32g sodium
150g leftover turkey, sliced and warmed Super Sunshine Mix vegetables
through 400g leftover mashed potato
1 x 125g ball of fresh Mozzarella, thinly 100g leftover ham, shredded or finely
ALMOND ORANGE
BISCOTTI
Makes about 30
n
Glute
Melted butter, for greasing
free
55g almonds, roughly chopped
3 egg whites
80g caster sugar
1 tbsp orange zest, finely grated
115g plain flour, sifted
80g dried cranberries
Top Tip
This would be a tasty
option for St. Stephen’s
Day as it can be made
ahead and frozen. Just
move it to the fridge on
Christmas night to defrost
overnight
AN HISTORICAL LUXURY
Dunboyne Castle Hotel & Spa is nestled in 21 acres of lush Meath countryside, just 18km from Dublin city centre.
Once the flurry of Christmas cooking is finished, plan a rewarding gourmet getaway to Dunboyne
Castle Hotel & Spa in the New Year.
Experience dinner in The Ivy where Chef John Nagle, holder of 2 AA rosettes, creates innovative, seasonal menus based on ingredients from
the abundance of local producers.
Dairy-free
Top Tip
Roast the tops of the
squashes along with the
bottoms. You can add the
flesh to soups, stir into
mashed potato
or purée to make
healthy baby food.
Per Serving 235kcals, 1.1g fat (0.5g saturated),45.3g carbs, 31.7g sugars,
2g protein, 6.8g fibre, 0.02g sodium
Suvebgsgtiietuvete
rsion,
2 tbsp unsalted butter
4 tbsp cornflour
4 Reduce the heat to medium-low and add the
bay leaf, thyme, and peppercorns. Simmer for
For a 25 minutes, stirring occasionally, until thickened
the
just replace 470ml reduced-salt chicken stock
d b eef and reduced.
chic ke n an 470ml reduced-salt beef stock
5 Strain the gravy through a fine-mesh sieve
stocks with 1 bay leaf
ock. into a clean saucepan, pushing through with
vegetable st ¼ tsp dried thyme
6-7 whole black peppercorns the back of a spoon to extract as much liquid
Salt and black pepper as possible. Discard any solids left in the sieve.
Season to taste.
1 Melt the butter in large heavy-bottomed
saucepan over a medium-high heat. Add the Per Serving 122kcals, 6g fat (3.8g saturated), 15.7g carbs, 3.5g
vegetables and cook for 7-8 minutes, stirring sugars, 1.8g protein, 1.1g fibre, 0.515g sodium
read
ta’s favour
San ite
sn
o
wb
a ll
s
ane mCandy c
e ri ng
ue Tof
s f e
ec
ris
pie s
quares
Per Serving 162kcals, 7g fat (4.6g saturated), 23.4g carbs, 20g Per Serving 56kcals, 3.2g fat (2g saturated), 6.4g carbs, 2.8g Per Serving 12kcals, 0g fat (0g saturated), 2.9g carbs, 2.8g
sugars, 2.2g protein, 0g fibre, 0.051g sodium sugars, 0.5g protein, 0g fibre, 0.023g sodium sugars, 0.2g protein, 0g fibre, 0.01g sodium
Makes about 20
THE GIFT OF
GIVING
Sometimes handmade gifts are the best of
all! Wny not make one of these gifts for your
parents, favourite teacher or your best friend?
The gifatlovely
"We loved making the Snowman Cookie Pops!
Apart from the chocolate dipping part, the
will be
other bits were easy for us to do. They’re great “These y teacher and
r m look
fun to make and I love decorating their faces. gift fo ple who
the peo fter school."
Belle liked to taste test! We used Rolos and e a
after m Hayes
chocolate buttons for the hats and sweetie –
laces for scarves. The melted white chocolate e to my
ing min
“I'm giv y!” – Bell e
made good glue to stick them on. Our whole nann
family enjoyed them!" – Hayes
HOMEMADE
MARSHMALLOWS
Makes about 50
The gift
Andrew (age 12) Ryan, Navan,
Co. Meath e
ly give thes
“I had great fun making these. “I will definite because she
r
They are so delicious, it's so hard to my teache sy on me on
might go ea st! But the
te
to stop eating them while you my spelling ake enough
pe w ou ld m
make them! They’re so easy, you reci yone in my
to give ever
don't need to wait 'til Christmas, ba g. If there were
class a T give some
IG H
you can make them any time.” any left I M
rs!" – Andrew
to my brothe
120ml cold water
20g gelatin
400g caster sugar
250g golden syrup
60ml water
1 tsp vanilla extract
PRESENTATION TIPS:
all
t be too sm
"May no gif o simple to
to
to give, nor is wrapped
ich
receive, wh lness, and
u
in thoughtf L.O. Baird
ve."
tied with lo
In Japan, Christmas Children in Haiti fill their The main celebrations Traditional Christmas Instead of having
dinner is often fried shoes with straw and are on Christmas Eve in foods in Ethiopia traditional Christmas
chicken! December 25th place them under the tree the Czech Republic, with include wat, a thick and trees, Indian families
is the busiest time of on the porch in the hope a meal of fish soup and spicy stew with meat, often decorate a banana
year for KFC, and people that Santa will replace fried carp with potato vegetables and eggs, or mango tree, sometimes
can even place advance the straw with presents. salad. Some people fast eaten on a flatbread. also using mango leaves
orders at their local fast Children of all ages during Christmas Eve in However, the Ethiopian to decorate their homes.
food restaurant! are permitted to drink the hope that they will see Orthodox Church still
Anisette, a drink made by a vision of “the golden uses the old Julian
soaking anise leaves in pig” appear on the wall calendar, so they
rum and sweetened with before dinner, a sign of celebrate Christmas on
sugar. good luck! January 7th!
Cons
Longer cooking times. The most
commonly-cited reason for not
stuffing a turkey is food safety, but
Pros it’s not the stuffing itself that is the
Moister, more flavourful stuffing. problem. A stuffed turkey takes longer
Stuffing inside the turkey’s cavity will to cook, as the centre of the stuffing
absorb all of the delicious juices from the must reach a hot 310°C to ensure any
bird as it cooks. pathogens have been eradicated.
More flavour for the bird. Stuffings with Drier meat. A longer cooking time
stronger flavours, like a sausage stuffing, means a hotter, drier turkey. When the
impart some of their taste to the turkey, stuffing reaches 310°C, the innermost FUN FOODIE FACT:
It’s what Mum used to do. Serving thigh of the turkey is likely around Not that it’s particularly
a stuffed turkey is traditional in many 350°C. This is much hotter than it tempting, but many parts
families, and it’s always tempting to needs to be, meaning drier meat. of the Christmas tree
follow family recipes. Not veggie-friendly. If you do plan to
are actually edible, with
Aesthetic appeal. The presentation of a stuff your turkey, be aware that any
golden, bread-filled bird really does look vegetarians at your table will not be
the needles being a good
nice in photos. able to eat the stuffing. source of Vitamin C!
The partridge
In a pan, heat ten tablespoons of water with ten tablespoons of sugar, stirring
until the sugar dissolves completely. For each cocktail, place two tablespoons
of this syrup into a cocktail shaker with 80ml pear juice, a squeeze of lemon
juice and a squeeze of lime juice. Shake for about ten seconds, then pour into
a tumbler over ice and garnish with a mint sprig or a slice of pear.
BIRDS EYE
Bored by Christmas leftovers? Avoid food fatigue and
THE (EVIL) SPIRIT OF let the Birds Eye Steamfresh Rice and Pasta range
SAY CHEESE!
Do you have any leftovers
SAVING TIME ON THE DAY
Christmas Day can be hectic in the kitchen. Here are some tasks to tick
from following our Christmas off your list in the run-up to the main event, so that Christmas morning is
cheeseboard feature on p. 28? smooth sailing.
Here are some great ideas for
using up the last of your cheese! Three or four months before: Christmas puddings and traditional
Christmas fruit cakes taste better the longer they’ve been resting, so why
Be souper-woman. Any leftover not get this job out of the way nice and early?
vegetables can be used to make
soup – why not add some cheese One month before: Things like gravy, bread
for a little something different? Try sauce, braised red cabbage, mashed potatoes,
broccoli and blue cheese soup, or parsnip and Parmesan. brandy butter, cookies and mince pies can all
Freeze those rinds. The rinds of harder cheeses like Parmesan, pecorino, be made in advance and kept in the freezer.
Manchego or Coolea Extra Mature can be frozen and later added to stews, Soup can be prepared early and frozen as
casseroles, sauces and soups while simmering, for a funky flavour boost. well, provided any cream is added later, after
Oooh, saucy. The last few odds and ends of different cheeses can be thawing. Cranberry sauce can be made and
melted into a decadent cheese sauce for an easy pasta bake, or even used kept in a clean, sterilised Kilner jar in
as an informal fondue. Start dipping! the fridge.
Are you bready? Why not make cheesy bread, or a batch of cheese and
tomato scones? One week before: Chicken liver paté will keep perfectly in the fridge for
Get stuffed. Use leftover cheese and cranberry sauce to stuff chicken a week as long as it’s been sealed with a thick layer of butter. If you’re
fillets for a tasty dinner you didn’t have to shop for. You could also poke a planning on making chocolate truffles, these freeze really well (and are,
little cheese into the middle of meatballs for a hidden surprise! incidentally, also delicious frozen!)
Make fromage fort. Mix all of your bits of cheese together in a blender
with a little white wine, butter, one or two crushed garlic cloves, seasoning Three days before: Blanch root vegetables and Brussels sprouts in boiling
and any herbs you like. The resulting soft cheese spread is called fromage water, then drop them into ice water to cool instantly. Pat them dry with
fort, and is a traditional (and delicious) French way to use up leftovers. kitchen paper and store in an airtight container in the fridge.
Tuppence a bag. Any last little bits that we humans definitely won’t eat
should be left on a windowsill or bird table outside. Birds have it hard One day before: Make the stuffing and store it in an airtight container in
during the winter months, and cheese provides them with valuable fat to the fridge. Any potato or vegetable gratins can be made today and kept in
keep themselves warm. the fridge overnight.
MAKE IT A MEAT FEAST Tired of the same stuffing recipe every year? Mix it up with one
of these creative alternatives for the meat-lovers in your life.
LIDL
Prosecco is a fantastic drink to have
in your cupboard. It is so easy to
mix with a fruit juice such as Lidl’s
Deluxe Blood Orange & Cranberry
Pressé for an instant festive cocktail.
Lidl’s Prosecco DOC Frizzante is just
€7.99 and extremely popular for the
festive season. This year, Lidl has an
extensive range of premium wines
with prices starting from €8.99 that
will add a splash of elegance to any
festive table.
LIDL
This Christmas, Lidl has carefully selected the finest
range of mouth-watering Deluxe products from
acclaimed Irish suppliers to make the festive season
the best and tastiest yet. All the favourites have been
brought back due to popular demand with the addition
of a few little extras! These popular items make for a
sumptuous addition to your Christmas table or even
fantastic gifts for loved ones.
Available in Lidl stores nationwide.
ON SALE
R
DECEMBE
16TH
INSIDE...
low-budget
> Save money with our
NEW! midweek meals
> Boost your health with
our superfood
MORE PAGES & RECIPES… recipe ideas
the guilt? We’ve
SAME GREAT PRICE… > Want dessert without
got it covered.
EVEN MORE VALUE > Keep tummies ba warm with these
s
no-fuss hearty ke
Looking for inspiration for Christmas gifts? Here are our picks of the best
food-themed presents out there, sure to put a smile on the faces of all
your favourite foodies.
1 2
3
4 5
6
8
7
1 2
6
5
7
8
1 Handpainted Folk Art teapot oakroomshop.co.uk €31.63/£24.99 | 2 Ceramic Butter Dish Anvil Home €19.50/£15.25 | 3 OvenLove
Clay Cooker www.amazon.co.uk €29.10/£22.99 | 4 Frida & Salvador egg cups www.hunkydoryhome.co.uk €22.62/£17.87 | 5
Virgina Casa Tuscan ceramic oil pourer www.ictc.co.uk €25.25/£19.95 | 6 Retro Treats three-tiered cake stand www.english-table.
com €29.10/£22.99 | 7 Pizza stone set www.meadowsandbyrne.com €29.95/£23.66 | 8 Colourworks 9-piece chopping board
and knife set Anvil Home €83.50/£65.97 | 9 Retro tea, coffee and sugar jars Home Focus at Hickeys €10.95/£8.65
2 3
1
5
4
d ' t
Fun toys for the budding cook
2 3
1
5
4
6
1 Cake or ice cream cups Pavilion Garden Centre, Cork €3.95/£3.12 | 2 Hello Kitty Magic Oven www.littlewoodsireland.com €37/£29.23
| 3 Ice cream van with traditional sweets www.oakroomshop.co.uk €11.38/£8.99 | 4 Soft Shell Ice Cream Ball www.firebox.com
€37.89/£29.77 | 5 Sylvanian Families Seaside Restaurant www.littlewoodsireland.com €16.39/£12.93 | 6 Imaginarium Grand Chef
Chup-Chup kitchen with sounds, www.imaginarium.ie €49.95/£39.45 | 7 Frozen mug Heatons stores nationwide €5/£3.95 | 8 Tin Tea
Set in carry case www.oakroomshop.co.uk €20.24/£15.99 | 9 Small Wonders Mini Chef’s Kitchen www.littlewoodsireland.com €20/£15.80
8
7
1 Heat ‘n’ Eat Popcorn Maker €25.32/£20 www.justmustard.com | 2 Legless wine opener www.designist.ie €12.50/£9.87 | 3
Octeapus tea infuser €10.13/£8 www.justmustard.com | 4 Bar10der 10-in-1 bar tool www.thepodcompany.co.uk €38.13/£30.12 |
5 Old School milk bottles and crate www.oakroomshop.co.uk €22.78/£17.99 | 6 Robot nutcracker www.designist.ie €20/£15.80|
7 Double Lined Pug Mug Penneys stores nationwide €3/£2.37 | 8 Instant Regret grow-your-own-chilli kit www.firebox.com
€16.39/£12.95
1 On The Piste wine cooler jacket Anvil home €17.75/£14.02 | 2 Old School tablet stand and stylus, www.thepodcompany.co.uk
€18.99/£15 | 3 Max Benjamin Tea for Two Candle Set www.kilkennyshop.com €29.95/£23.66 | 4 The Artisan Gin Maker’s Kit www.
firebox.com €74.79/£59.07 | 5 Chocolate melting pot Heatons stores nationwide €15/£11.85 | 6 Wine pairing tea towels www.
hunkydoryhome.com €12.55/£9.91 | 7 Star Wars ceramic cookie jar www.gifts.ie €40.95/£32.35 | 8 Moby Pick party toothpick holder
www.maidenshop.com €15.82/£12.50 | 9 Cottage Flower preserve starter set box www.english-table.com €26.99/£21.32
All Things Sweet The Nation’s Favourite Food Fast! Back to Basics
Rachel Allen Neven Maguire Kevin Dundon
Harper Collins Gill & Macmillan Octopus Publishing Group
€19.75/£25 €18.39/£14.53 €25.25/£20
co t t on
in st ru ct ti o n a n d p o st yo u r H o u se ,
co m p e ti o d , 1 st Fl o o r, Zo e W ic k lo w .
Ea sy Fo , G re ys to n e s, C o .
C h u rc h R o a d h ic h
to in d ic a te w a ll
D o n ’t fo rgiteist fo r a n d to in cl u d e
p e ti ti o n
co m yo u r co n ta ct d e ta il s.
To celebrate the opening, we are giving away dinner for four people with wine. To enter, simply email the answer to the
following question with your contact details to [email protected] with BALFES in the subject line.
Q: BALFES IS A NEW ALL-DAY DINING BRASSERIE AND UPTOWN BAR IN THE HEART OF
DUBLIN 2. TRUE OR FALSE?
Over the years, Keogh’s have worked with several carefully selected Irish food producers to create
distinct, but uniquely Irish flavours for their award-winning crisps. Now, Keogh’s Multipack brings
together three of their fans most popular flavours in one pack – the only difficult part
is choosing what flavour to enjoy first!
The new
multipa
c
To celebrate the exciting arrival of availabl ks are now
e in Sup
snack ai erVa
the gluten-free multipack, Keogh’s sles acro lu
Farm are offering THREE LUCKY the coun ss
tr y.
READERS the chance to WIN A RRP €3.6
KEOGH’S MULTIPACK CRISP 9
HAMPER and a pair of tickets to
see your chosen movie at selected
Odeon cinemas nationwide.
To enter, email the answer to the following question with your contact
details to [email protected] with CHAMPAGNE
in the subject line.
These three food producers have a shared philosophy on producing great food and
how they are brought to your table. The philosophy that brought these great brands
together is based on simple, natural practices being brought back to life to create food
that "tastes like food use to taste" feeling.
Boxed deliveries for Christmas will be available in Dublin (22nd-23rd), Galway (22nd-
23rd) and Roscommon (22nd-24th) with drop-off centres or home delivery options
available.
www.castleminefarm.ie
www.kinvarasmokedsalmon.com
thefriendlyfarmer.blogspot.com
They have joined forces to bring you a whole Christmas package of speciality
dry cured hams, dry aged angus beef, handmade sausages and much more from
Castlemine Farm; pasture-reared bronze turkeys or geese from The Friendly Farmer;
and award-winning organic Smoked Salmon from Kinvara Smoked Salmon. Everything
you need from your Christmas Eve smoked salmon canapés, to Christmas morning
sausages, rashers and pudding, through to ham and turkey for your Christmas Day
dinner.
We are delighted to giveaway four hampers worth €100 each to easily feed a family of
four, with leftovers of course! The hamper consists of half a side of Kinvara Smoked
Salmon, Castlemine Farm specialty dry cured ham (approx 5-6 Ib) and a Friendly
Farmer pasture-reared bronze Turkey (approx 10 Ib).
The Tefal Ingenio collection features high quality cookware with detachable handles and a huge range of accessories
- bringing a whole new take on versatility and ease of use. The Ingenio concept is built around ingenious handles that
attach and detach with just one click, allowing you to not only save space when cooking or storing them in the cupboard,
but to really maximise the use of your cookware through versatility. It allows you to transfer your cooking from the hob to
the oven and then direct to the table - all in the same dish. The Ingenio range fits easily into the oven and is not restricted
by oven temperatures, so each item doubles as an oven dish.
Tefal Ingenio 13 piece induction set is priced at €304.99. Available from Arnotts Department Store, Henry Street, Dublin 1.
To be in with a chance of winning this amazing prize, answer the following question and email us with your contact details to
[email protected] with TEFAL in the subject line.
Q: WHAT YEAR DID TEFAL INVENT NON-STICK COOKWARE?
We only use fresh
West Cork cream
from grass fed, free
roaming happy cows.
West Cork’s temperate climate provides a lush, grassy landscape, which means our cows are
fed the best grass and consume an extremely natural diet all year round.
The pristine and natural landscape gives cattle access to an abundance of wildflowers and
herbs that gives their milk a unique flavour. We use only 100% WEST CORK CREAM in all our
dairy spreads bringing a taste of one of Ireland's most spectacular regions to your table.
To celebrate the launch of the Dairymaid Range, we are offering ONE LUCKY EASY FOOD READER
the chance to WIN A FAMILY BREAK* in the WESTLODGE HOTEL in Bantry, West Cork.
The Westlodge Hotel is set in the heart of scenic Bantry Bay. A beautiful family hotel with full
leisure facilities, including heated indoor pool, tennis, squash, kids clubs and lots more.
GOOD LUCK!
www.nicksfish.ie
MEATH AND KILDARE’S ONLY SEAFOOD CIRCLE SPECIALIST
PYREX
HAVE GOT IT
COVERED THIS
CHRISTMAS