Easy Food Christmas Annual - 2014 PDF

Christmas annual
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!
We would like to wish you all a very Merry Christmas!

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Zahra Media Group Ltd Enjoy,
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experts, sometimes recipes don’t work properly due to mismeasuring and different cooker
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Join us on:
www.easyfood.ie Easy Food 3

Sweet and spicy sprouts 19
Candy cane meringues

116
contents brain booster fondue

Mustard and tarragon roast beef 82
Chicken liver pate with quick-pickled onions 23
105 Gluten-free mince pies
66 Red velvet and white chocolate roll
4 Easy Food CHRISTMAS ANNUAL 2014

Regulars 62 A dreamy creamy Christmas Christmas S.O.S.
Gorgeously creamy desserts to end any
10 Food bites festive mealtime 124 Our guide to getting it right with ease this
News and fun products from the Christmas season
wonderful world of food 64 Break the cake mould
End your feast on a sweet note with
76 Cooking it simple these non-traditional cakes The gift guide
Derry Clarke shows us how to cook a
goose as a tasty turkey alternative 69 Fun with fondant 132 Find the perfect gift for any foodie
Paul Callaghan shows us a fun take on a
Countdown to
Christmas dessert
Christmas The Christmas feast Meet the Taste Team...

16 Your Christmas Scrapbook 72 Top 3 readers’ recipes
Our tips and ideas for a creatively Our favourite readers’ recipes for
crafty Christmas Christmas Day starters
18 What’s in season? 78 A Christmas feast

Prepare to love Brussels sprouts with Our ultimate pick and mix menu for the Caroline Lavelle Ryder
our inventive new recipes! biggest dinner of the year
is from Westport in Co.Mayo. She has a degree in Culinary
Arts and loves cooking. She says, “I work in a four star hotel
22 Get ahead of yourself 94 Speedy sides in Westport and also teach cookery classes. I am a mum to
two little boys, Evan and Conan, and am enjoying maternity
Be ready for anything with these Dress up your Christmas dinner without leave at the moment , which gives me time to do some home
baking with Evan. I love to cook Mediterranean, Indian and
make-ahead recipes spending hours in the kitchen Italian recipes, not forgetting some fabulous seafood dishes
using fresh local produce from the West of Ireland. My guilty
Festive entertaining 100 Loving those leftovers pleasure has to be chocolate fudge cake!”
Make your leftovers vanish with these

28 Merry Cheese-mas! tasty crowd pleasers
Our guide to putting together a
showstopper cheeseboard
A healthy yuletide
30 15 ways with party food
We’ve got your Christmas party sorted 104 A lighter Christmas
with these easy party nibbles Enjoy a healthier festive season with Olivia Floyd
these tasty low-fat alternatives
“I love cooking, especially savoury dishes. I like curries
and tarts, and spicy food is my absolute favourite! I’m at
Easy holiday recipes my happiest when I’m in the kitchen cooking, with music
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

RECIPE INDEX
v Budget-Friendly ! Freezable ☺ Kid-Friendly x Dairy-Free
v Vegetarian LF Low-Fat DF Diabetes-Friendly GF Gluten-Free
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
Bacon jam and Feta crostini 36 Red layer cake 43
Caesar salad Parmesan cups 36 Traditional Christmas pudding 45
Cheesy prosciutto twists 40 Thumbprint cookies 45
Blue cheese and apple sausage rolls 55 Mini lemon curd tartlets 53
Mini Scotch eggs 73 Cinnamon rolls 53
Bacon and leek stuffing 80 Snow queen white Christmas cake 58
Sticky honey-mustard ham 80 Mini Christmas cakes with star-filled tops 59
Mustard and tarragon roast beef 82 Chocolate roulade star log 59
Classic pea soup 95 Very dark chocolate and vanilla bites 60
Ham carbonara 101 Christmas cupcakes 60
Easy ham and turkey paella 101 Berry pavlova wreath 65
Baked vegetable and ham croquettes 102 Minty brownie ice cream cake 65
FISH AND SEAFOOD

Red velvet and white chocolate roll 66
Spiced pear cake 67
Bloody Mary prawn cocktails 36
Sticky toffee Christmas cake 68
Horseradish and smoked mackerel toasts 36
Calso's chocolate biscuit cake 69
Warm prawn cocktail 47
Calso's fondant Christmas pudding 70
POULTRY Almond orange biscotti 105
Chicken liver paté with quick-pickled onions 23
Gluten-free mince pies 105
Cheesy chicken and spinach sweet potatoes 38
Toffee crispie squares 116
Turkey chilli tortilla bowls 39
Starry night shortbread 116
Roast goose 76
Candy cane meringues 116
Crispy roast potatoes with goose fat 76
Santa’s favourite snowballs 117
Leftover croquettes 77
Chocolate swirl cookies 117
Roast turkey with lemon, herbs and garlic 80
Snowman cookie pops 118
Mediterranean pasta bake 102
Homemade marshmallows 119
Lighter meatloaf 106
Christmas cookies 122
VEGETARIAN DESSERTS
Creamy sprout and parsnip gratin 19 COVER RECIPE: Chocolate and pear meringue roulade 7
Sweet and spicy sprouts 19 Mini tiramisu pots 23
Buns with a soft goats'-cheese-and-honey centre 33 Christmas Eton Mess 62
Creamy mushroom toast cups 34 Red velvet soufflés with whipped cream 63
Cranberry Camembert lollipops 34 Rich chocolate ganache tart with pomegranate seeds 63
Goat’s cheese beet “bruschetta” 36 Italian trifle 89
Spicy bean and cheese burgers 39 Mincemeat Bakewell tart 89
Roasted ratatouille lasagne 42 Chocolate baked Alaska 91
Vibrant pea soup 43 Ginger puddings with salted caramel sauce 91
Baked Camembert 47 Spiced poached pears 111
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
Braised red cabbage 85 Mulled apple juice 30
Honeyed root vegetables 87 Christmas cheers 30

Crispy fantail potatoes with rosemary 87 Ginger and pear martinis 30
Crushed peas and Feta 95 Butterscotch Irish coffees 30
Petits pois, cranberry and almond medley 95

Re c i p e
Cover
Chocolate and pear
meringue roulade
Serves 8
5 egg whites, at room temperature

225g caster sugar
½ tsp white wine vinegar
1 tsp cornflour
½ tsp vanilla extract
30g cocoa powder, sifted
Icing sugar, for dusting
250ml double cream, whipped
3 pears, peeled, cored, and diced
To serve:
Icing sugar
Redcurrants
1 Preheat the oven to 180°C/160˚C fan/gas

mark 4. Line a Swiss roll tin with baking
parchment.
2 Beat the egg whites with an electric whisk
until stiff peaks form. Continuing to whisk,
add the caster sugar, a little at a time. Gently
fold in the vinegar, cornflour, vanilla extract,
and cocoa powder.
3 Pour the mixture into the tin, smooth the
surface, and bake in the centre of the oven
for 15 minutes. Remove from the oven and
allow to cool.
4 Dust a second piece of baking parchment
with icing sugar and carefully turn the
meringue out of the tin onto the parchment.
5 Use a palette knife to spread the cream
evenly over the meringue. Scatter the pieces
of pear over the cream.
6 Carefully roll the meringue up around the
cream filling. Place seam-side down on a
serving plate, cover, and chill for at least four
hours before serving. Sift over icing sugar and
decorate with redcurrants to serve.
Per Serving 292kcals, 12.4g fat (7.6g saturated), 46.6g carbs, 39g
sugars, 3.9g protein, 3.6g fibre, 0.048g sodium

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FOOD BITES
We love this nostalgic placemat, cup and coaster
range from Irish artist Simone Walsh, capturing NEW LOOK DAIRY!
the essence of traditional Irish mealtimes.
Placemat Sets €29.95, coaster sets €14.95 and
mugs €12.50 – Available now from Kilkenny
Photo: Marc O'Sullivan

Shops nationwide and online at
kilkennyshop.com.
Simone Walsh Full

Irish Placemat Set, Avonmore has launched a new design for its milk the freshness, but is simple to open. It is wider than
€29.95 cartons, which makes them easier to open, pour the existing caps so pouring is smoother and special
more smoothly and flatten more conveniently for folds in the cartons make flattening the carton for
recycling. The new Elopak carton (Pure-Pak® the green bin simpler. The cartons also have a bright
Sense) is a first for the Irish market and is being new modern look with a family feel to the design.
introduced across the Avonmore milk range starting Avonmore was the first brand to introduce paper
with Avonmore Super Milk, which is on shelves cartons to the Irish market and cartons have played
now. The new packs have a twist cap that seals in a central role in the brand story ever since.
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.

news
MERRY IN MINUTES!
devoted to food
This Christmas, why not enjoy 6 raspberries

a delicious Smirnoff Raspberry Sugar Syrup (optional)
and Chocolate Espresso Martini
while enjoying time in front of 1 Fill a shaker with ice.
the fire on a cold wintery night? 2 Add the Smirnoff Espresso
Vodka, chocolate syrup and
This cocktail combines the raspberries to the shaker.
blending of the flavour of 3 Shake the mixture vigorously
real coffee beans in Smirnoff until the surface of the cocktail
Espresso with indulgent shaker feels chilled.
chocolate and sweet-sour 4 Strain into a martini glass and
raspberries, which make it feel Sprinkle cocoa powder over the
like luxury in a glass. top of the drink to garnish.
Smirnoff Raspberry & www.smirnoff.com

Chocolate Espresso Facebook: /smirnoffireland
Martini Twitter: @SmirnoffGB_IRE
Makes 1
50ml Smirnoff Espresso Vodka Enjoy Smirnoff sensibly.

25ml chocolate syrup Visit: drinkaware.ie.
Our hand-prepared wicker

TIME FOR TEA
The Tea Garden at Tankardstown is a sweet tea room in the estate’s
baskets are filled with gourmet
gorgeous gardens, perfect for a lush weekend afternoon tea! The former food treats & specially
milking parlour has a particular rustic charm, with its stone walls and
wooden beams, and a west-facing terrace overlooking the landscaped selected wines.
gardens at the back of the main house. The Tea Garden serves a selection
of quality teas from Lily’s Tea Shop in Termonfeckin, along with baked Order in-store or online.
treats made in-house and also showcases some of the baking from www.donnybrookfair.ie
Tankardstown’s sister business in the local village, Slane
Please note:
Bake. Open from noon until 5pm on Fridays, Saturdays
cute dogs not
and Sundays, with food served from 1pm until 4.30pm
included in
each day. www.tankardstown.ie
afternoon tea
package!
Fresh Food • Fine Wine
Cookery School • Catering
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
BRASSERIE LE PONT KELLY'S RESORT HOTEL

With celebrated food and fabulous A voucher for Kelly's Resort
wine and cocktails, Brasserie Le Hotel & Spa in County Wexford
Pont is the perfect place to celebrate is always a welcome Christmas
this Christmas. For intimate gatherings Gift! It is one of the top four-star
and large groups, they offer lunch from luxury resort hotels in Ireland.
€40 and dinner from €55, with their Visitors to the hotel in Rosslare
private dining room also available for can count on enjoying the very
groups of up to 35 guests. For a more finest foods beautifully prepared
exclusive affair, their sister property by experienced chefs in La
No. 25 Fitzwilliam Place is a great Marine Bistro and Beaches
location for a private lunch, dinner Restaurant. For details, see
or drinks reception over the festive www.kellys.ie or visit them at
period, with lunch from €50 and dinner The Dundrum Shopping Centre
from €65. www.brasserielepont.ie / from December 5th-24th.
www.25fitzwilliamplace.ie www.kellys.ie
WRIGHTS FINDLATER TROCADERO

Situated in picturesque Howth, The It’s beginning to look a lot
Restaurant at Wrights Findlater like Christmas at the Troc!
has great seafood offerings, as well as Trocadero Restaurant’s
Mediterranean-inspired dishes, using vouchers are now available
fresh and locally-sourced produce. Head online, making a night out in
Chef Max Usai hails from Sardinia, one of Dublin's most famous
with a Michelin star background. Max restaurants an even easier
moved to Ireland ten years ago and at gift. Chef Austin Byrne’s
Findlater continues to create an array of new look menu is a perfect
modern dishes, with a combination of Christmas treat. Open seven
robust yet simple flavours. Three-course days a week in December,
Christmas dinner menu available at selected dates are still
€35pp with complimentary Prosecco! available to book.
www.findlater.ie www.trocadero.ie
JAMES ST. SOUTH CASTLEMARTYR RESORT

Serving up the freshest Northern Irish Discover a magical festive retreat like
produce for lunch and dinner Monday no other at Castlemartyr Resort
to Saturday, James St. South offers this Christmas. Savour the ultimate
a modern dining experience with great in festive dining in the elegant Bell
food and an exciting wine list in Belfast Tower restaurant, with lunch
city centre. The menu, served up by from €37 and dinner from €55
Head Chef David Gillmore, focuses on person, or relax in the atmospheric
classic cooking using the best of locally Knights Bar for a casual bite. Book
sourced produce with signature dishes, a two-night package with overnight
including Strangford Lough Bouillabaise accommodation on the 24th & 25th
and Organic Lamb. Christmas menus December, costing €710 per person
are now available – three-course lunch sharing, in a deluxe king room with
for £28.50 and dinner for £35.50. Book all the trimmings. Castlemartyr Resort
now for the festive season! will take care of everything else!
www.jamesstreetsouth.co.uk www.castlemartyrresort.ie
DYLAN THE CLIFF TOWNHOUSE

This Christmas, Tavern restaurant, Located in the heart of Dublin, The
Dylan’s new take on contemporary Cliff Townhouse is an elegant and
dining, is spicing up the season’s sophisticated restaurant with a lovely
traditional festive offerings with a bar and a series of deluxe bedrooms
delicious new menu. Specially designed on St. Stephens Green, which makes
and created by executive head chef, a stylish backdrop to any Christmas
Mark Bodie, it features mouth-watering celebration. From lunch and dinner
dishes including salt baked sea bass in the restaurant to your own private
for two (€60.00) served with lemon function in the Private Dining Room on
creamed potatoes, broccoli and smoked the first floor or Christmas cocktails and
almonds, and Dylan’s Silver Hill Duck canapés, The Cliff Townhouse is the
(€29.00), a delicious dish of duck breast perfect destination to make this year’s
and duck parcels served with pak choi Christmas party the best party ever.
and mushroom and soy broth.
www.theclifftownhouse.com
www.dylan.ie

xxxxx xxxxx
WINNING!
WIN A SHOPPING SPREE AT DONNYBROOK FAIR!
Fine food retailer Donnybrook Fair is offering readers a

chance to win a shopping extravaganza this summer.Two
lucky winners will each receive a voucher for €100 to be
COOK UP GREAT SAVINGS

spent in any one of Donnybrook Fair’s four food stores in
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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
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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

YOUR CHRISTMAS
scrapbook
Our tips and ideas for a creative Christmas
Get set ide how

to set
Can’t dec Basing
this ye a r?
ur tab le
yo a colour
r d éc or around
yo u
theme ca
iv
n give yo
e, organ is
ur table
ed feel.
colourful decorating
Every month, our design team chooses a palette
a co h e s
on the
variations of colours (known as pantones) as a base for the
Try new olours for
s sic C h ristmas c design throughout the magazine. Below are the
cla k, like the
nte m p orary loo pretty colours we picked for this year's Christmas
ac o which we Annual. Why not try and do the same for your
to n es to the left
pa n issue of Christmas decorations to give an all-round look
ed to in spire this
u s and feel to your home? It's lots of fun!
d!
Easy Foo
Plan ahead
something as daunting as Christmas Day dinner.
making over the week. Read through them and see

how much can be made ahead.
days leading up to Christmas, so that you’re not

swamped on the day.
into consideration cooking times and how many

things you can fit in the oven at once.

Countdown to Christmas handy crafts
DIY table decorations

This gingerbread wreath centrepiece looks good enough to eat!
1 Make your favourite gingerbread recipe and cut out eight heart
shapes, four large and four small.
2 Cut a round hole from the centre of each of the smaller hearts
and bake all of the gingerbread.
3 When cool, place the four large hearts on a decorative plate or
wooden board and place the smaller hearts on top as shown.
4 Decorate as desired using icing and/or edible balls and use the
cut-out circles to hold candles.
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
otato, dip e) out of a

use to st it in pain
the week before Christmas. Not only will it help amp the t and
brown p sh
from a practical standpoint, but it’s good to feel aper or ti ape onto
You can ss
do the sa ue paper.
as though you’ve got a fresh beginning. individua me to m
l gift tag ake
s.
have gre Your kids will
at fun!
jars lurking in the back (we’ve all got one or
two!) Move any large containers to the back to
make room.
Christmas food to be stored together.
Another nice idea is to stick a

photo of yourself with the intended
recipient onto wrapping paper
instead of the usual label, for a ith
ss jar w
personalised and sentimental touch. Fill a gla berries of
and
leaves en top
h oice, th
yo u r c
ter and add
wa
up with g candle for
n
a floati stive
y and fe
a prett rpiece.
cen te
The big shop

detailed food shopping list. First things first – don’t forget to
order the turkey!
Stock up on your holiday drinks first, including alcohol and soft

drinks. Buy everything non-perishable a few weeks before
Christmas, including larder staples (remember basics like flour,
olive oil and sugar… and you can never have too many tins of
tomatoes!) as well as any meat or fish that can be frozen. This
leaves you free to focus on fresh produce on your final trip.

Spruce up your
Sprouts
Feel the love for sprouts
✳ We are going to prove that Brussels
sprouts are not the supposed 'villains'
of Christmas dinner that they are often
made out to be!
✳ Each tiny sprout is a veritable

powerhouse of nutrition and naturally
low in calories, fat and sugars.
✳ The vitamins, minerals and antioxidants

found in these cute cabbages
can prevent age-related macular
degeneration, combat cancer by
destroying pre-cancerous cells, delay
the onset of Alzheimer’s disease, boost
the immune system and promote bone
health!
STYLING & PHOTOGRAPHY BARTOSZ LUCZAK
✳ If you’re still not the biggest fan of

sprouts, it might be time to try jazzing
them up with one of our delicious new
recipes. We promise you’ll be pleasantly
surprised!
Get ready to fall in love with the festive

season’s most-vilified vegetable!

countdown to Christmas Brussels sprouts
CREAMY SPROUT AND

PARSNIP GRATIN
Serves 4 as a side dish
Large knob of butter

1 large leek, halved, cleaned and sliced
3 parsnips, peeled, halved and sliced
250g Brussels sprouts, trimmed and
quartered
Salt and black pepper
½ tsp dried thyme
120ml light cream
2 garlic cloves, crushed
1 tbsp cornflour
1 sprig of fresh rosemary
60g Cheddar, grated
40g Parmesan
50g breadcrumbs
1 Heat the butter in a large pan over a medium

heat and cook the leeks and parsnips for
6-7 minutes, until just tender. Remove the
vegetables to an oven-proof dish.
2 Add a little more butter to the same pan and
cook the Brussels sprouts for 4-5 minutes until
lightly golden. Season with salt and pepper
and add to the parsnips and leeks. Sprinkle the Low-fat
mixture with the thyme and stir together.
side dish
3 Preheat the oven to 180˚C/160˚C/gas mark 4.
4 Combine the cream and garlic in a saucepan
and place over a medium heat. When hot, add
the cornflour and whisk until smooth. Add the
rosemary and cook, without boiling, for another
4-5 minutes until warm and thick. Add the “I was apprehensive about making
Cheddar and allow to melt, whisking into the these, as sprouts and I have never
enjoyed a good relationship, but I gave
sauce. Taste and season with salt and pepper. it a go. I popped the sprouts onto a
Remove the rosemary. silver lined tray, drizzled over some
spicy olive oil and roasted them. Once
5 Pour the sauce over the vegetables and toss the sprouts were roasted I added
until well coated. Bake for 20-25 minutes, then the rich, sticky, yummy, spicy sauce.
Nervously, I tasted one… and they
top with the Parmesan and breadcrumbs and were delicious! I ended up eating the
bake for another 10 minutes until the top is whole dish!” – Olivia Floyd
golden brown.
Per Serving 375kcals, 17g fat (10.2g saturated), 46.1g carbs,

9.5g sugars, 13.4g protein, 9.8g fibre, 0.342g sodium
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
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

IN THE NEXT ISSUE...
We'll give you the low-down on

PARSLEY. The difference between flat
and curly leaves, nutritional benefits
and, of course, giving you some
delicious, seasonal recipes.
SIMPLE SPROUT AND

PANCETTA SPAGHETTI
Serves 2
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
1 Bring a large pot of salted water to the boil.

Add the pasta and cook, stirring occasionally, until
al dente. Drain the pasta, reserving about 180ml
of the pasta cooking water. Set aside.
2 Meanwhile, place the butter in a large pan and
melt over a medium heat. Add the pancetta and
cook for 4-5 minutes until crispy. Remove using
a slotted spoon and set aside to drain on a plate
lined with kitchen paper.
3 Into the same pan, add the Brussels sprouts
and cook for 5-6 minutes until golden. Season
generously with black pepper and stir to mix.
4 Add 120ml of the reserved pasta water to the
pan and bring to a simmer. Add the pasta and
reduce the heat to low.
5 Add most of the grated Parmesan, reserving a
little to serve, and toss with tongs until melted.
If the pasta still looks a little too dry, add a splash
or two more of the pasta water to loosen it, and
toss to combine.
6 Sprinkle with the remaining Parmesan and
serve immediately with garlic bread or a salad.
Per Serving 765kcals, 45.7g fat (24.1g saturated), 54.8g carbs,

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.
Find your inspiration today. To explore the Belling Range Cooker

Collection visit www.belling.ie or call Dimpco on 01-8424833.
SEE THE BELLING RANGE COOKER COLLECTION
AT
Belling and Dimpco are both part of the Glen Dimplex group WWW.BELLING.IE A
of companies. company
GET AHEAD
OF YOURSELF
Be ready for anything with these handy recipes you
can prepare ahead for the busy Christmas season
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

countdown to Christmas make-ahead meals
MINI TIRAMISU POTS

Makes 8
Top Tip
This pa
classic té is
4 tbsp ground coffee (or instant coffee) Christm a
but wo as
500g mascarpone uld also starter,
impres m ake an
2 tbsp icing sugar sive lun
when y ch
6 tbsp Tia Maria, Kahlua or brandy ou have
people
32 sponge fingers over.
4 tsp cocoa powder
1 Put the coffee in a cafetière or jug. Add 400ml of

boiling water and set aside for five minutes.
2 Meanwhile, put the mascarpone into a bowl with
the icing sugar and four tablespoons of the coffee
liqueur or brandy.
3 Pour the coffee into a shallow dish. Add a
tablespoon of liqueur. Soak half of the sponge
"This is the best chicken liver paté recipe
fingers in the coffee, two or three at a time, then I’ve made to date. The paté was very rich,
break each one into four pieces and divide between smooth and fragrant. It was beautifully
complemented by the pickled onions, and
eight glasses or cups. the vibrant colour of the onions made the
4 Spoon a layer of the cheese mixture into each presentation spectacular. The recipe was
extremely easy to follow, even for someone
glass or cup, then dip the remaining fingers into the who would not cook that often, as it wasn't
complicated in any way. This is definitely
rest of the coffee and liqueur and break over the
the perfect recipe for a dinner party."
top. Spoon the rest of the cheese mixture over the – Caroline Lavelle Ryder
top and dust with cocoa powder.
5 Serve straightaway or refrigerate for 3-4 days.
Alternatively, make one large tiramisu in a freezer-
safe dish and freeze for up to two weeks.
Per Serving 217kcals, 8.8g fat (5.2g saturated), 20.4g carbs, 2.1g
sugars, 8.6g protein, 0g fibre, 0.053g sodium
CHICKEN LIVER PATÉ

›
WITH QUICK-PICKLED 3 tsp salt more salt and pepper if necessary.
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,
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

Gluten Contains
free nuts!
LASAGNE ROLL-UPS FUDGY CHOCOLATE AND

occasionally. Remove from the heat.
4 In small bowl, mix the Ricotta, spinach, mixed
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
and simmer, uncovered, for 10-12 minutes, stirring

Reader Evening
When: Wednesday, November 26th Where: L’Gueuleton, 1 Fade Street, Dublin 2
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].
www.lgueuleton.com | www.discovercaliforniawines.com | www.easyfood.ie

MULLED WINE
1 Combine all the ingredients in a large pot over a
high heat.
Serves 4-6 2 Bring to a boil, then immediately reduce the heat
and simmer on low for 10-12 minutes.
470ml apple cider 3 Strain the mulled wine through a fine mesh sieve
1 x 750ml bottle of red wine into a large pitcher. At this stage, the wine can be
3 tbsp honey cooled and refrigerated for up to three days; just
Zest and juice of 1 orange reheat when ready to serve.
½ tsp ground cloves 4 Pour into mugs to serve, adding an orange peel
Small pinch of ground all-spice to each if desired.
2 cinnamon sticks, each broken in half
½ tsp fennel seeds, crushed
Per Serving181kcals, 0.2g fat (0g saturated), 23.7g carbs, 18.6g
To serve: sugars, 0.3g protein, 1.5g fibre, 0.01g sodium
Orange peels, optional, for garnish

F t entertaining
MAKING THE SEASON MERRY AND BRIGHT
IN THIS SECTION 28-36

MERRY 15 WAYS WITH
CHEESE-MAS! P.28 PARTY FOOD P.30
Our guide to putting We’ve got your
together a showstopper Christmas party
cheeseboard sorted with these tasty
nibbles

SOFT
Go for something ripe, creamy and runny, such as:
Remember,
these • Camembert (France)
categories
helpful guid are just • Brie (France)
e
there are n lines and • Epoisses (France) Shutterstock: 84561781
o hard and
fast rules a
bout w • Cooleeney (Ireland)
should be o hat • Wicklow Baun (Ireland)
your cheese n
bo • Gortnamona goat’s cheese (Ireland)
– Use whic ard
h • For a more adventurous option, some
cheeses ta ever
ste best
to you! soft cheeses, like Cambozola, have
a touch of blue running through them
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.
Homemade peppermint medium heat for 5-10 minutes or until the

mixture is very hot but not boiling. Remove
one cinnamon stick and a pinch of salt.
Bring to a boil, then remove from heat and
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.
sugar syrup into a jar and add 480ml

vodka and two teaspoons of peppermint
extract. Seal the jar and shake well until
In a large pitcher or jug, mix
180ml pomegranate juice, 70ml
cranberry juice, 130ml Grand Marnier or
Butterscotch Irish coffee
Fill a mug or Irish coffee glass
the ingredients are combined. Serve Cointreau, the juice of half a lime and a with hot water and set aside Makes
one
straight-up and ice-cold, spike a hot chilled bottle of Prosecco. Stir gently to for 2-3 minutes to warm.
chocolate for an adults-only treat, or use combine. Pour carefully into champagne Discard the hot water. Add
to make the nightcap below. flutes to serve. 30ml of whiskey, 30ml Irish cream
liqueur, 30ml schnapps and 75ml freshly
Mulled apple juice Ginger and pear martinis

Serves brewed coffee to the warm mug and stir
4-6
to combine. Hold a clean teaspoon, curved
Into a large stainless steel Place a one-inch piece of peeled, side up, over the glass, very close to the
Makes
saucepan, place 1½ litres of good quality chopped root ginger and two syrup coffee. Slide 3-4 teaspoons of whipped
apple juice (not from concentrate), four chopped pears in a medium for 16 cream very gently and slowly over the
cocktails
tablespoons of honey, two cinnamon saucepan with one tablespoon back of the teaspoon onto the coffee.
sticks, six whole cloves, six allspice of sugar. Cook over a medium- Garnish with a drizzle of caramel sauce, if
berries and the zest of one lemon and high heat for 6-7 minutes, until tender. Add desired.
one orange cut into strips. Place over a 150g more sugar along with 360ml water,

The Cono Sur Food Blogger Challenge 2014 took place from June to September this
year, with Ireland’s bloggers and foodies invited to submit their unique recipes to pair
with Cono Sur’s premium Single Vineyard Sauvignon Blanc or Pinot Noir.
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
Single Vineyard Garlic Summer Lamb
Pinot Noir with Roasted Beetroot
Runner-Up
MELANIE MAY
@_MelanieMay // melaniemay.com
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,
Pepper 5 Break down and mix the
Bacon rashers cauliflower with the rest of the
32 Easy Food February/march 2010

xxxxx xxxxx
COTES DU RHONE AND COTES DU RHONE VILLAGE WINES

■ Côtes du Rhône and Côtes du Rhône Villages are easy drinking, food-friendly and affordable wines, a perfect
example of how price is in no way related to the pleasure a wine can give.
■ They are excellent when served slightly chilled.
■ Côtes du Rhône wines and Côtes du Rhône villages wines are mainly red but they can also be white and rosé.
■ Côtes du Rhône simply means “hillsides of the Rhône.” It can be made anywhere in the Rhône Valley, as long as
they meet the appellation standards, but almost all of it is made in the southern region.
■ Red wines are primarily made from the following grape varieties : Grenache for fruity aromas and flavours,
Mourvèdre for spiciness and Syrah for body. Blends vary from village to village and producer to producer.
■ The additional word “Villages” means the wine is from designated vineyards where soil, weather and other
conditions result in more concentrated wines of generally higher quality.
BUNS WITH A SOFT

GOAT’S-CHEESE-AND-
HONEY CENTRE
Makes 12 to 15 buns
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.

7g sugars, 14.6g protein, 0.5g fibre, 0.176g sodium
For more information on Rhône Valley wines please visit: www.rhone-wines.com or
their Facebook page facebook.com/RhoneValleyWines

5 WAYS With
Hot party food
Makes
Creamy mushroom dried dill and oregano, and the zest

and juice of one lemon. Add 500g Cranberry 24
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
Greek lamb Makes

about 20
vinegar, two crushed garlic cloves,
four tablespoons of honey, 100ml
to cool for 10-15 minutes, then cut a
small cross in the top of each and pinch
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.

GLAD Tidings.
Three ways to make the perfect
Christmas dinner.
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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

o d recipes
SIMPLE YET SENSATIONAL MEAL IDEAS
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

Brought to you by
Cheesy
DOES IT Cheesy chicken and
spinach sweet potatoes
Hearty midweek meals to Serves 4
enjoy throughout December 3 sweet potatoes, washed

2 chicken fillets
4 tbsp olive oil
Juice from 1 lime
1 tsp cumin
1 tsp chilli flakes
150g frozen spinach, thawed
120g Dubliner Lighter Cheese, grated
To serve:
Green salad

2 Prick each sweet potato a few times with a
fork. Place them on a baking tray and bake for
an hour, or until tender. When ready, cut them
in half and allow to cool.
3 When the potatoes are halfway through
cooking, place the chicken fillets in a baking
dish. Rub them with olive oil and season
with salt and pepper. Add to the oven for 30
minutes or until fully cooked, then shred with
two forks. Cover with tin foil and set aside.
4 In a small bowl, combine the olive oil, lime
juice, garlic, cumin, chilli flakes, salt and
STYLING ERICA RYAN PHOTOGRAPHY JOCASTA CLARKE
pepper. Set aside.
5 Put the spinach in a strainer and use clean
hands to squeeze out all the excess water.
6 Turn the oven up to 200˚C/180˚C/gas mark
6. Use a spoon to scoop out the flesh of the
sweet potatoes, leaving a ½cm layer intact so
that the skins keep their shape.
7 In a bowl, mix the spinach, chicken, the lime
and garlic oil and two-thirds of the Dubliner
Cheese. Stuff the sweet potato skins with the
chicken mixture. Top them with the remaining
Dubliner Cheese and bake for 15 minutes or
until the cheese has melted and the skins are
hot and crisp. Serve with a green salad.
Per Serving 585kcals, 26.6g fat (8.4g saturated), 55.1g
carbs, 1.2g sugars, 32.4g protein, 8.8g fibre, 0.258g sodium

easy holiday recipes cheesy meals
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

Roasted ratatouille lasagne 230°C/210˚C fan/gas mark 8. In a bowl, toss
the vegetables with the olive oil, basil and
Serves 4-6 Looking for a lighter cheese option this
oregano, then season. Arrange on baking festive season? Why not try Dubliner Lighter,
trays and roast for 10 minutes. In a large which has '33% Less Fat'.
For the marinara sauce:
bowl, mix the vegetables with the marinara. The full flavoured reduced fat Dubliner
1 tbsp extra-virgin olive oil Lighter range recently got a new look and
3 For the cheese sauce, melt the butter in a
1 x 400g tin of chopped tomatoes now features exceptionally rich pack colours
medium pan. Whisk in the flour and continue that make it easier to spot the cheese on
2 garlic cloves, finely sliced
to whisk for 3-4 minutes. shelf. The rich colour tones combined with
1 pinch dried chilli flakes
4 Remove from the heat and gradually whisk the quality heritage of the Dubliner name
½ tsp dried oregano, more to taste
in the milk to get a smooth sauce. Return to creates a powerful full-taste, low-fat choice
1 tsp salt which can be enjoyed by everyone! Dubliner
the heat and, stirring, bring to the boil.
1 pinch of sugar Lighter is 100% natural and has no additives
5 Turn down to a simmer. Cook for 8-10 or preservatives.
1 sprig of fresh basil
minutes and season with salt and white
pepper. Stir in the Dubliner Cheese and let
For the lasagne:
it melt, but don’t let it boil again. Lower the 2 tsp dried thyme or rosemary
1 medium aubergine, chopped
oven to 180°C/160˚C fan/gas mark 4. Black pepper
1 large courgette, chopped
6 Assemble the lasagne in a 20cm square
150g button mushrooms, quartered
baking dish. Spread a layer of marinara 1 Preheat the oven to 200°C/180°C/gas
1 red pepper, deseeded and chopped
vegetables over the bottom of the dish. mark 6 and line two large baking trays with
½ a red onion, chopped
7 Arrange a layer of pasta sheets on top, parchment paper.
trimming as necessary. Top with more 2 On a lightly floured surface, divide the puff
3 tbsp olive oil
vegetables and some cheese sauce. Continue pastry in half and roll out into two squares,
1 tbsp basil
layering up to the top of the dish, finishing each measuring around 10 x 10 inches.
1 tsp oregano
with any marinara sauce left in the bowl. 3 Brush both squares with egg wash. Lay the
8 Press everything down to coat the pasta in strips of prosciutto over one of the sheets
Oven-ready lasagne sheets
liquid. Top with a layer of Dubliner Cheese. of pastry, then top with the grated Dubliner
200g Dubliner Original Cheese, grated
9 Wrap the dish in tin foil and place on a Cheese and herbs. Season with the pepper.
tray. Bake for 30 minutes until the edges are 4 Flip the second puff pastry square over the
For the cheese sauce:
bubbling. Remove the foil, turn the oven up to filling, egg side down. Roll a rolling pin over
25g butter
230°C/210˚C fan/gas mark 8 and bake for five to seal both layers to the filling. Use a sharp
25g plain flour
minutes until the cheese is golden. pizza wheel to cut into 1cm-wide strips.
600ml milk
10 Rest for 5-6 minutes. Serve with salad. 6 Holding both ends, twist each strip into
Salt and white pepper
Per Serving 497kcals, 19.7g fat (7.6g saturated), 60.5g carbs, a spiral and transfer to the prepared baking
80g Dubliner Original Cheese, grated
12.9g sugars, 22.6g protein, 7.1g fibre, 0.769g sodium trays. Use a tiny amount of the egg wash
to press both ends of each straw onto the
To serve:
baking tray to prevent them from untwisting.
Green salad
Cheesy prosciutto twists 7 Place the trays on the centre rack in the
Makes 20 oven and cook for 18-20 minutes or until
1 For the marinara sauce, heat the oil in a pan
puffed and golden. Cool the straws on a wire
over a medium heat and add the garlic.When
500g puff pastry rack for 4-5 minutes and then serve warm.
sizzling, add the remaining sauce ingredients
and stir to combine. Simmer for 15 minutes, 1 egg yolk, beaten with 1 tsp water Per Serving 153kcals, 10.3g fat (2.7g saturated), 11.6g carbs, 0g
then discard the basil. 3 thin slices of prosciutto, cut into strips sugars, 3.4g protein, 0g fibre, 0.136g sodium
2 Meanwhile, preheat the oven to 60g Dubliner Vintage Cheese, grated

Give a
Cooks Academy
Gift Voucher
this Christmas.
Because the
gift of cooking
will last a lifetime.
19 South William Street, Dublin 2. Tel: +353 [0]1 611 1667

Email: [email protected] www.cooksacademy.com
C R E AT E M O R E
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RED LAYER CAKE

Serves 12-14
For the cake mixture:

150g egg whites
240ml milk
2 tsp vanilla extracts
300g plain flour
300g sugar 9 Add the food colouring to the mix. 1 Slice the onion, celery and potatoes into
4 tsp baking powder 10 Divide the mixture between the two tins. small pieces.
¾ tsp salt Bake in the oven for about 40-50 minutes. 2 Heat the oil in a small saucepan over a
170g unsalted butter, at room temperature 11 Take the cakes out and leave to cool on a medium heat, and add the onion and celery
2 tsp red food colouring wire rack. Leave for 12 hours before cutting. and cook for five minutes.
12 To make the icing, add the cream cheese 3 Add the potatoes and vegetable stock to
For the filling: and butter to the bowl and attach the the pan and bring to the boil.
450g cream cheese, at room temperature creaming beater. Mix on a high speed until 4 Turn the temperature down slightly and
250g unsalted butter, at room temperature combined. cook for 15 minutes, or until the potatoes
115g icing sugar 13 Turn the speed down and gradually add the pieces are cooked.
1 tsp vanilla extract icing sugar and butter, mix until combined. 5 Add the mint and peas and give the soup a
14 Spread one of the cakes with the icing and stir.
1 Preheat the oven to 170°C/150˚C fan/gas then place the other cake on top to sandwich 6 Remove from the heat and purée the soup
mark 3 and grease two 9-inch cake tins. them together. Spread the remaining icing with the hand blender. Blend until smooth,
2 Add the egg whites, 120ml of the milk and around the top and sides. or until the soup
the vanilla extract to the bowl, attach the whisk reaches the desired
and whisk on speed 5 for one minute. Per Serving 625kcals, 42.2g fat (26.5g saturated), 56.7g carbs, consistency.
3 Remove from the bowl and reserve. 7 Taste, and adjust
4 Add the flour, sugar, baking powder and salt the seasoning.
to the bowl, attach the creaming beater and 8 Pour into soup
mix on speed 1 until combined. bowls and decorate
5 Add the remaining milk to the mixture and VIBRANT PEA SOUP with double cream.
mix again on a low speed until combined. Serves 4
6 Cut the butter into small cubes and with
the machine running on a low speed add 1 medium onion
them to the bowl. 2 celery sticks
7 Increase the speed to 4 and mix for 3-5 2 tbsp oil Kenwood
minutes. 300g potatoes kMix Machine:
8 Lower the speed and slowly add the 1l vegetable stock Hand Blender
reserved egg mixture (this should take 6 mint leaves
about three minutes – if the mixture looks 300g frozen peas, defrosted Per Serving 245kcals, 12.5g fat (4g saturated), 27.9g carbs,
like it is about to split, add a couple of Salt and black pepper to taste 6.5g sugars, 6.8g protein, 7.8g fibre, 0.886g sodium
tablespoons of flour). 50ml double cream

Chris t m as
FOOD MEMORIES
Dubliner Cheesy Chicken
and Spinach Sweet
Potatoes
Serves 4
The Easy Food team share their favourite festive food memories and
the recipes associated with them
3 sweet potatoes, washed
2 chicken fillets
4 tbsp olive oil
Juice from 1 lime
1 tsp cumin
1 tsp chilli flakes
150g frozen spinach, thawed
120g Dubliner Lighter Cheese, grated
To serve:
Green salad

2 Prick each sweet potato a few times with a
fork. Place them on a baking tray and bake for
an hour, or until tender. When ready, cut them
in half and allow to cool.
3 When the potatoes are halfway through
cooking, place the chicken fillets in a baking
dish. Rub them with olive oil and season with
salt and pepper. Add them to the oven for 30
minutes or until fully cooked, then use two
forks to shred them. Cover with tin foil and set
aside.
4 In a small bowl, combine the olive oil, lime
juice, garlic, cumin, chilli flakes, salt and
pepper. Set aside.
5 Put the spinach in a strainer and use clean
hands to squeeze out all the excess water.
6 Turn the oven up to 200˚C/180˚C/gas mark
6. Use a spoon to scoop out the flesh of the
STYLING & PHOTOGRAPHY ALIDA RYDER
"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.

easy holiday recipes food memories
Traditional Christmas
pudding
Serves 6-8
For the pudding:

450g dried mixed fruit (a mixture of sultanas,
raisins and apricots)
1 small cooking apple, peeled, cored and
roughly chopped
Juice and zest of 1 orange “Christmas in the United States is
3 tbsp brandy, sherry, or rum, plus extra for all about cookies! There’s nothing
flaming like spending an afternoon baking
batch after batch of Christmas
75g butter, softened, plus extra for greasing
cookies, which are shared with
100g light muscovado sugar friends, neighbours and family.
2 free-range eggs These thumbprint cookies have
100g self-raising flour always been the family favourite.
1 tsp mixed spice As soon as they’re spotted on one
of the many tiered dessert stands
40g fresh white breadcrumbs
at our big Christmas dinner, one of
40g whole shelled almonds, roughly my aunts will inevitably say, “Oooh
chopped someone made the thumbprints!”
I wouldn’t want to imagine what
For the brandy butter: would happen if they didn’t turn up
100g unsalted butter, softened one year!” – Caroline Gray, Food
225g icing sugar, sieved Content Manager
3 tbsp brandy, rum or cognac
To serve:
4 tbsp brandy or rum
1 Measure the sultanas, raisins, apricots and

apple into a bowl with the orange juice. Add
the measured brandy (rum or sherry), stir and
heavy pudding basin out of the pan of hot 120g plain flour
leave to marinate for about one hour.
water when it has finished cooking. ¼ tsp salt
2 Put the measured butter, sugar and orange
7 Lower the pudding onto the trivet and pour 60g walnuts, finely chopped
zest into a large bowl and cream together
in enough boiling water to come half way up 180g raspberry jam
with a wooden spoon or a hand-held whisk
the side of the bowl. Cover with a lid, bring
until light and fluffy. Gradually beat in the
the water back to the boil, then simmer for
eggs, adding a little of the measured flour if 1 Preheat the oven to 150˚C/130˚C fan/gas mark
seven hours, until the pudding is deep brown in
the mixture begins to curdle. 2. Separate the egg, reserving the egg white in
colour, topping up the water as necessary.
3 Sift together the flour and mixed spice, a bowl. Beat the butter, brown sugar and egg
8 For the brandy butter, place the butter into a
then fold into the creamed mixture with the yolk in a mixing bowl until combined.
mixing bowl and cream with an electric mixer
breadcrumbs and almonds. Add the soaked 2 Beat in the vanilla, flour and salt.
until light and fluffy. Beat in the sieved icing
dried fruits with their liquid and stir well. 3 Shape the dough into small balls. Roll each
sugar until smooth, then add brandy, rum or
4 Generously butter a 1.4 litre pudding basin. ball in the egg white, then in the walnut pieces
cognac, to taste. Spoon into a serving dish,
Cut a small disc of foil or baking parchment until evenly coated.
cover and set aside in the fridge.
and press into the base. 4 Place the dough balls on a baking tray and
5 Spoon the mixture into the prepared basin bake for five miuntes.
and press down with the back of a spoon. 43.1g sugars, 5.4g protein, 2.8g fibre, 0.187g sodium 5 Remove the trays from the oven and use your
Cover with a layer of baking parchment paper thumb (or the bottom of a wooden spoon) to
and foil, both pleated across the middle to make an indentation in the centre of each.
allow for expansion. Tie securely with string 6 Spoon a bit of raspberry jam into the
and trim off excess paper and foil. Thumbprint cookies indentation and bake for eight minutes until set.
6 Put a metal jam jar lid into the base of a Makes 24
large pan to act as a trivet. Place a long,
doubled strip of foil in the pan, between the 1 egg
trivet and the pudding basin, ensuring the 100g butter, softened Per Serving 99kcals, 5.1g fat (2.3g saturated), 12.6g carbs, 6.6g
ends of the strip reach up and hang over the 50g brown sugar
edges of the pan. This will help you to lift the ½ tsp vanilla extract

“Myself and my best mate Jules have
just celebrated 20 years of friendship and
baking a Camembert is one of our long-time
favourite traditions during the cold winter
months. Whether it’s just the two of us or
we’re hosting our annual Christmas girls’
night, it’s so easy to make but oozy, warm
and deliciously decadent. Perfect for curling
up by the fire with a few glasses of red wine
and a movie!”
– Jocelyn Doyle, Editorial Assistant

larder luck counter
easy holiday intelligence
recipes food memories
Baked Camembert "Prawn cocktail was always my family's favourite

Serves 4 starter on Christmas Day. Over the years, I took over
the duty of making the starter and, while trying lots
of different things, I keep coming back to this dish.
1 x 250g wheel of Camembert in a wooden
The food memories attached to the flavours really
box resonate with me; brings me back to being a kid
1-2 sprigs of fresh rosemary at Christmas. I've perfected my recipe by making
1 garlic clove, finely sliced homemade mayonnaise for the marie-rose sauce
Olive oil and using fresh prawns, cooked just before serving,
so they are warm. Served with avocado and a kick of
chilli and twist of lime in the dressing... it's delicious!"
1 Preheat the oven to 180°/160°C fan/gas – Dee Laffan, Editor
mark 4.
2 Remove the Camembert from its box,
unwrap it and place it back into the box. Use
a sharp knife to cut a circle around the top of
the cheese, about ½ cm from the edge, and
cut off the top layer of skin within that circle.
3 Push the garlic and the rosemary into the
top of the cheese and drizzle with olive oil.
4 Place in the hot oven and bake for 18-20
minutes, until the cheese has melted into a
mini-fondue. Serve with lots of crusty bread
for dipping.

Warm prawn cocktail

Serves 4
For the homemade mayonnaise:

½ small garlic clove, peeled
Sea salt and freshly ground black pepper
2 large, free-range egg yolks
½ tsp English mustard
1 tsp cider vinegar
175ml sunflower oil
75ml extra-virgin olive oil (or rapeseed oil)
1½ tbsp tomato ketchup (or to your taste) Dairy-free

Chilli flakes (optional)
1-2 tbsp olive oil
400g uncooked, shelled prawns
200g baby spinach leaves
100g watercress a time to start with, then in small dashes, add more ketchup and stir until combined.
Juice of 1 lime whisking in each addition so it is properly 4 Heat the oil in a large pan over a high heat,
2 avocados, peeled, de-cored and sliced amalgamated, before adding the next. By add the prawns and cook for 4-5mins or until
A small handful of sundried tomatoes, the time you've added all the oil, you should they turn pink. Drain them on kitchen paper
drained and sliced have a thick, glossy, wobbly mayonnaise and set them aside.
Paprika, for dusting that holds its shape. Taste and add more 5 Toss spinach leaves and watercress in a
salt, pepper, mustard or vinegar if you like. bowl with lime juice. Split the leaves between
1 First make the mayonnaise. Crush the garlic If the mayonnaise seems too thick, stir in a four serving plates, add avocados, sundried
to a paste with a good pinch of salt, then tablespoon or two of warm water. tomatoes and prawns. Top with some marie-
thoroughly combine in a bowl with the egg 3 To make the marie-rose sauce, add the rose sauce and dust with paprika.
yolks, mustard, vinegar and some pepper. ketchup to the mayonnaise and season with Per Serving 971kcals, 90.3g fat (13.1g saturated), 18.1g carbs,
2 Combine the oils in a jug, then slowly start salt and black pepper. Add chilli flakes to your 4.9g sugars, 29.4g protein, 9.1g fibre, 0.529g sodium
whisking into the egg mix, a few drops at taste, if using. If you like the sauce sweeter, x

"I never liked Brussels sprouts until
I tasted this dish. I was at a cookery
demonstration in Ballyknocken Cookery
School and Catherine Fulvio made it
for us. It was absolutely delicious! My
recipe is a twist on hers as she used
butterbeans, but I prefer chickpeas. I
make this every year now and my family
love it. It's become a tradition."
– Stephen Pearson, Sales manager
Parmesan Brussels sprouts until browned. You can do this in batches

depending on the size of your pan.
Serves 4
2 Add the garlic and cook for 30 seconds until
fragrant.
60g butter
3 Pour in the chicken stock and cook for three
300g Brussels sprouts, trimmed and halved
minutes until the sprouts are tender.
lengthwise
4 Add the chickpeas and remaining butter
1 garlic clove, chopped
stirring until the butter melts and the sauce is
200ml chicken stock
reduced to a glaze.
1 x 400g tin of chickpeas, drained
5 Stir in the Parmesan and season with salt
and pepper.
Per Serving 361kcals, 18g fat (9.8g saturated), 38g carbs, 7.1g
1 Melt half of the butter in a deep-sided
frying pan and add the Brussels sprouts.
Cook for five minutes, stirring occasionally,

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c t baking
TREATS TO WARM THE HOME
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

PASTRY P t
These sweet and savoury pastries are the perfect
finger foods for any festive occasion
Low-fat STYLING & PHOTOGRAPHY JOCASTA CLARKE

Christmas baking pastries
Mini lemon curd tartlets

Makes 12
Butter, for greasing

1½ sheets of frozen ready-prepared Top Tip
shortcrust pastry, partially thawed
Perfect for an
afternoon treat,
or even a lazy
For the lemon curd:
breakfast!
1 whole egg
1 egg yolk
40g caster sugar
1 tsp lemon zest, finely grated
2 tbsp lemon juice
50g butter, chopped
To decorate:
100g dark chocolate
Lemon zest, grated, to decorate
1 In a heavy-based pan, whisk together the

whole egg, yolk, sugar, lemon zest and lemon
juice. Add the butter and place over a medium
heat. Cook, whisking, for 7-8 minutes until the
mixture coats the back of a wooden spoon.
Remove from the heat and stand for five
minutes. Pour into a bowl, cover and set aside.
2 Meanwhile, lightly grease a 12-hole mini muffin
tin with butter. Roll out the pastry onto a lightly-
floured work surface and use a 5cm round pastry
cutter to cut out 12 circles. Press the rounds into
the muffin tin and pierce each base with a fork.
Freeze for 15 minutes.
3 Preheat the oven to 180°C/160°C fan/gas mark
4. Bake the pastry cases for 10 minutes, then cut
small circles of parchment paper and put one in
each pastry case. Fill each one with baking beans
or uncooked rice. Bake for another 10-15 minutes
until lightly golden. Remove and cool in the tin for
10 minutes, then transfer to a wire rack.
4 For the decoration, melt the dark chocolate in 4 tbsp sugar Brush the top with the remaining butter and slice
a heatproof bowl over a pan of simmering water. 2 tsp cinnamon into rolls about 1cm wide.
Spoon the chocolate into a Ziplock bag and cut 250g ready-prepared frozen puff pastry, 4 Place each roll cut-side down into one of the
off one of the bottom corners. Pipe the melted thawed holes in the muffin tins. Bake for 18-20 minutes
chocolate onto a sheet of parchment paper in 30g butter, melted until the pastries are puffed and lightly golden.
any shape or design you like, then place the Remove from the oven and allow to cool, then
sheet into the fridge to harden. For the glaze: run a sharp knife around the edges to remove
5 When the cases are cool, spoon some of the 85g icing sugar the pastries from the tins.
lemon curd into each one. Top each one with a 1½ tbsp double cream, plus more if needed 5 For the glaze, place the icing sugar in a bowl.
little lemon zest and a chocolate squiggle. Add the cream little by little, whisking as you
1 Preheat the oven to 200°C/180˚C fan/gas mark go, until the mixture is thick but still pourable.
Per Serving 279kcals, 18.2g fat (4.1g saturated), 26g carbs, 7.7g
sugars, 3.4g protein, 0.7g fibre, 0.037g sodium 6. Lightly butter two 12-hole mini muffin tins. Drizzle over the cinnamon rolls and allow to
Mix together both sugars and the cinnamon in a set for 20 minutes.
small bowl and set aside.
2 On a lightly floured work surface, roll out the
Cinnamon rolls pastry so that the longer edge is facing you.
Makes 24 Per Serving 100kcals, 5.3g fat (1.9g saturated), 12.6g carbs, 7.7g
Brush with half of the melted butter and then top
with the cinnamon sugar, leaving a ½-cm border.
6 tbsp light brown sugar
3 Roll the pastry up into a log, like a Swiss roll.

Mini calzones
Makes 15-16
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
For the filling:

2 tbsp extra-virgin olive oil
3 tbsp tomato purée
½ tsp dried oregano
½ tsp dried chilli flakes
200g tinned diced tomatoes
250g Mozzarella (or Mozzarella and Cheddar
blend), grated
1 tsp dried basil
Salt and pepper, to taste
To finish:
1 egg, beaten with 1 tsp water
1-2 tsp dried oregano, optional
1 Place the water, yeast and sugar in a measuring

jug, stir to combine and rest for five minutes.
2 Place the flour, oil and salt in a large bowl. Pour
the yeast into the bowl and mix with a wooden
spoon. Gradually add more water a splash at a
time, until a dough forms and the sides of the
bowl are clean. Cover with a cloth and set in a
warm place for one hour, until doubled in size.
3 Meanwhile, prepare the filling. Heat the oil in a
pan over a medium heat. Add the tomato purée
and cook for 2-3 minutes. Add the garlic, oregano
and chilli flakes and cook for 1-2 minutes.
4 Add the diced tomatoes and their juice and cook
for 10-15 minutes, or until thickened. Transfer to a
heatproof bowl and refrigerate for 30 minutes.
5 When the sauce has chilled, stir in the cheese
and basil. Season to taste and set aside.
6 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Line a baking tray with parchment paper.
7 Turn out the dough onto a well-floured surface.
Pinch off balls of dough the size of golf balls and
roll out into small circles.
“These little calzones were very easy
8 Place 2-3 tablespoons of filling onto each circle.
and turned out really well. The dough
took longer than the recommended Stretch and fold the dough over the filling, pinching
hour to double in size, but it was well
at the seams to seal. Transfer to the baking tray.
worth waiting and I was glad I hadn’t
cheated and bought pastry as the 9 Brush the tops of the calzones with the egg
homemade taste was far nicer. The
wash and sprinkle with oregano, if desired. Bake
sauce was easy and tasty, and the chilli
added a subtle little kick. I had sauce for 15 minutes or until golden. Serve warm.
left over so I paired it with chorizo
and penne for a quick pasta dish. The only thing I would
do differently next time is leave the oregano out of the
glaze as it burned a tiny bit, but apart from that they were
lovely!” – Sinead Gavin

Christmas baking pastries
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
out into a square and cut in half down the middle.
Top Tip
Make ahead
and freeze

Baked sweet potato samosas Small bunch coriander, leaves chopped mark 6. Turn the dough out onto a lightly-floured
Makes 8 surface and divide into eight balls. Roll each ball
To serve: out into a thin circle, then cut each circle in half.
For the pastry: Mango chutney 5 Use your finger to brush a little water along the
2 tbsp oil straight edge of each semi-circle. Pick one up in
225g plain flour 1 To make the pastry, combine the oil, flour, your hand and bring the two corners together.
100ml warm water warm water and salt in a bowl and mix to form Use your fingers to seal along the straight edge
1 tsp salt a dough. Knead for 2-3 minutes, then cover the so that the pastry forms a small cone. Fill with
bowl with a clean tea towel and leave to rest for a spoon or two of the potato mixture and seal
For the filling: 30 minutes. closed with water. Place the samosa on a baking
4 tbsp vegetable oil 2 For the filling, heat half of the oil in a pan and tray. Repeat with the remaining pastry and filling.
2 small onions, chopped cook the onions, garlic, ginger and chilli together 6 Brush the samosas on all sides with the
2 garlic cloves, crushed for one minute, then add the sweet potatoes. remaining oil. Bake for 20 minutes or until
1-inch piece of fresh ginger, grated Cook over a low heat, stirring often, until the golden. Serve with mango chutney.
1-2 tsp hot chilli powder, to taste potatoes are cooked through. If they begin to stick
2 green chillies, deseeded and finely chopped during this time, add a splash of water.
2 medium sweet potatoes, peeled and 3 Add the peas and cook for 2-3 minutes, then stir Per Serving 265kcals, 10.7g fat (1.8g saturated), 37g carbs, 2g
chopped into small cubes in the coriander. Season well and leave to cool.
100g frozen peas 4 Preheat the oven to 200˚C/180˚C fan/gas
Egg-free

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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,
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

Christmas baking desserts
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
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
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,
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

Brought to you by
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,
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.

ORDER
ONLINE
OR IN
STORE
CHRISTMAS FOOD TO ORDER

It’s time to order YOUR perfect Christmas.
With M&S, you can order your Christmas food in store and online
at marksandspencer.ie until 5pm on Monday the 15th of December.
And we’ll have it all ready to pick up in store between the 22nd and 24th of December.
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

Avonmore Fresh Dessert Cream
has a luxuriously smooth and thick
STYLING & PHOTOGRAPHY JOCASTA CLARKE
Christmas Eton Mess aside to cool completely.

consistency, allowing consumers to
2 In a bowl, stir the lemon curd through the provide a restaurant-quality finish to
Serves 8
Fresh Dessert Cream. desserts at home. Avonmore Fresh
3 Break two gingersnap biscuits into each of Dessert Cream is already thickened
1 x 500g bag frozen mixed berries
eight individual glasses, and divide the berries and slightly sweetened, making it
4 tbsp icing sugar perfect for pouring straight from the
between them. Stir briefly to combine, then
1 pinch cinnamon bottle (no whipping
pour the Avonmore Fresh Dessert Cream over required) over all of your
4 tbsp lemon curd
the mixture, allowing the cream to indulgently festive favourites such as
600ml Avonmore Fresh Dessert Cream
coat the biscuit and berries. Serve immediately. Christmas Pudding, Mince
16 gingersnap biscuits
Pies and Trifles.
Avonmore Fresh Dessert
1 In a small saucepan, gently heat the frozen Per Serving 192kcals, 8.5g fat (3.6g saturated), 27.7g carbs, Cream comes in a 250ml
berries, icing sugar and cinnamon until the sugar Easy Pour bottle and is the
has dissolved. Remove from the heat and set perfect finish for all
your Christmas desserts.

Christmas baking creamy desserts
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
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

BREAKING THE
Cake Mould
STYLING & PHOTOGRAPHY MAMI AOYAGI
Gluten
free
End your feast on a sweet note with these

non-traditional Christmas cakes

Christmas baking cakes
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,
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.


RED VELVET AND WHITE 7 Peel off the parchment paper, sprinkle with
CHOCOLATE ROLL To decorate: more icing sugar, then roll up the cake with the
Serves 12 100g white chocolate towel. Place on a wire rack to cool.
8 Beat the cream cheese for the filling for
For the sponge: 1 Preheat the oven to 190˚C/170˚C fan/gas three minutes until fluffy, then slowly beat in
75g plain flour mark 5. Grease and line a Swiss roll tin with the icing sugar until combined. Beat in the
1 tsp baking powder parchment paper. vanilla and cream until it reaches a thick but
2 tbsp cocoa powder 2 Sift the flour, baking powder and cocoa spreadable consistency. Stir in the sprinkles.
5 eggs powder into a small bowl and set aside. 9 Gently unroll the cake and spread the
110g caster sugar 3 Beat the eggs, caster sugar and food buttercream in an even layer.
1 tsp red food colouring colouring with an electric whisk for about 10 Roll the cake up again and set aside.
50g butter, melted 10 minutes, until the mixture has more than 11 Melt the white chocolate in a bowl over a
80g icing sugar, for dusting doubled in volume. saucepan of simmering water until smooth,
4 Gradually fold in the flour mixture until then drizzle over the top. Decorate as desired
For the filling: incorporated. Stir in the butter. with more sprinkles. Leave to set before
120g cream cheese, at room temperature 5 Pour the batter into the prepared tin and slicing.
300g icing sugar, plus extra for dusting bake for 12-15 minutes, until a skewer inserted
1 tsp vanilla extract into the centre comes out clean.
2 tbsp double cream 6 As soon as the cake is out of the oven, Per Serving 336kcals, 12.5g fat (7.2g saturated), 53.6g carbs,
47.3g sugars, 4.5g protein, 0g fibre, 0.089g sodium
4 tbsp red and green sprinkles, plus extra sprinkle with icing sugar and invert it onto a
to decorate clean tea towel.

Christmas baking cakes
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

STICKY TOFFEE CHRISTMAS
CAKE
Serves 12
For the cake:

190g plain flour
1 tsp bicarbonate of soda
1½ tsp allspice
2 eggs
150g sugar
100g butter, melted
2 tbsp brandy
1 tbsp honey
Zest and juice of 1 orange
200g pitted dates, chopped
100g desiccated coconut
50g walnuts, chopped
For the toffee sauce:

110g butter
175g dark brown sugar
100g caster sugar
300g golden syrup
250ml cream
To serve:
Whipped cream
1 Preheat the oven to 160˚C/140˚C fan/gas

mark 3 and grease and line a 20cm cake tin.
Sift together the flour, bicarbonate of soda and
allspice and set aside.
2 Beat the eggs and sugar until pale and
creamy. Beat in the melted butter, brandy,
honey and orange zest and juice.
3 Stir in the flour mixture until combined. Fold
through the dates, coconut and walnuts.
4 Pour into the tin and bake for 60-70 minutes,
or until a skewer inserted into the centre
comes out clean.
5 For the toffee sauce, place the butter,
sugars and golden syrup into a saucepan
and melt gently over a low heat. Simmer for
five minutes, then remove from the heat and
gradually stir in the cream and vanilla.
6 Return to the heat and stir for 2-3 minutes
until the sauce is smooth.
7 Transfer the slightly warm cake to a serving
dish and poke holes into the top. Spoon some
of the sauce over and leave to sit for a few
minutes. Serve warm or at room temperature
with extra toffee sauce and whipped cream.
Per Serving 553kcals, 24g fat (14.8g saturated), 83.8g carbs,

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
"This is my Christmas pudding with a

twist, but it is one that the whole family 1 Heat a large
will enjoy! It is so simple to put together, heatproof bowl
makes a great centrepiece and will over a saucepan of
definitely have people coming back for simmering water
more! Just follow the following five steps... (ensure the water
is not touching the
Step 1: Make my Chocolate Biscuit Cake bottom of the bowl).
according to the recipe below. Add the butter and
the syrup and gently
melt both together.
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 2: Cover a round cake base with white ready-to-roll
fondant. Knead the dough to soften it and roll it out a few
millimetres thick. Apply edible glue to the 12-inch base. Place the
fondant on the base and trim off the excess. Place the chocolate
biscuit cake in the centre of the board. You shouldn’t have to stick
it down as it is weighty enough to keep it secure on the base.
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.

the c t feast
THE BIG MEAL ON THE BIG DAY
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

Read e
TOP 3
r s' R e c i p es
We kick things off your favourite recipes for
Christmas Day starters
CRANBERRY AND WALNUT BRIE 1 Place the port and sugar in a pan with 250ml
of water and set over a low heat, stirring to
6 Spread the bottom with half of the cheese
mixture, sprinkle with half the walnuts and
Serves 4-6
dissolve the sugar. pour over half the cranberry sauce. Top with the
2 Increase the heat to medium and simmer remaining Brie, cheese mixture, nuts and sauce,
240ml port
for five minutes or until the mixture is syrupy. then garnish with watercress.
200g caster sugar
Add the cranberries and cook for a further 2-3 7 Serve with toasted baguette, or cut into small
240g frozen cranberries
minutes, stirring, until they begin to burst. wedges and serve on plates with a green salad.
2 tsp cornflour
3 Mix the cornflour with two tablespoons of
300g soft goats' cheese Per Serving 914kcals, 64.2g fat (18.9g saturated), 51g carbs,
cold water to make a smooth paste. Add to the 41g sugars, 43.4g protein, 6.8g fibre, 1.124g sodium
150g Gorgonzola dolce
pan and cook, stirring, for one minute or until
1 large wheel of ripe Brie
thickened. Set aside to cool.
250g walnuts, toasted and chopped
4 Whizz the goats' cheese and Gorgonzola
together in a food processor until smooth. Martina Flatley,
To serve:
5 Split the Brie horizontally through the centre Templeboy, Co. Sligo
Fresh watercress “This is a very popular recipe in our
into two equal rounds. Place the bottom half on
1 baguette country kitchen by the sea. My family
a plate or tray. loves it and l usually serve it as a starter for
our dinner parties over Christmas.
All my friends ask me for the recipe, so l
usually have little recipes printed out for them
and shaped
into Christmas crackers for them to bring
Martina’s tip
home.”
This cranberry sauc

e
can be made up to
four days ahead an
d
kept refrigerated.
STYLING & PHOTOGRAPHY ALIDA RYDER

the Christmas feast readers' recipes
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!
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
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
w t
re, but eal
mixtu nc h time m
lu
great salad..
with a

RUSSIAN BLINIS together well, cover and set aside for another
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
and the milk with the yeast. Mix everything
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.”
We are looking for COELIAC-

FRIENDLY MEALS. If you have a
tried-and-tested gluten-free recipe,
send it into [email protected] for
your chance to be featured.

Because it
feels good!
It feels good to treat yourself to a snack, and it really feels
good when you know it’s only 100 calories! Our new 100 Cal
Snack Packs are the ultimate treat just for you!
For the full range of our popcorn and snacking products visit kelkin.ie or find us on Facebook.
COOKING IT
SIMPLE Derry Clarke talks us through

cooking a goose as a tasty turkey
Crispy roast potatoes in
goose fat
Peel 1-1.5 kg of potatoes, all around the
same size. Place in cold water and season
with sea salt and freshly ground pepper,
then bring to the boil and simmer for five
minutes. Strain and leave to dry for 10
minutes. Prick the potatoes all over with
a fork. Heat 100-150g of goose fat in a
alternative for the big day roasting tray at 220°C for five minutes,
until the fat is very hot. Carefully place
the potatoes in and season with sea salt.
Shake the tray, coating the potatoes
completely in the fat (add more fat if you
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
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

OH CRUMBS!
Festive entertaining is easy with these foolproof recipes
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
80g butter 45g butter

2 tbsp oil 1 medium onion, finely chopped
2 large onions, chopped Salt and black pepper evaporates. Remove to a bowl to cool.
200g Mr. Crumb Fresh Breadcrumbs 1½ tsp fresh sage 3 Add the potatoes, flour, and egg to the
2 tbsp chopped fresh sage 3 handfuls of leftover turkey, shredded turkey mixture and season well.
2 tbsp fresh parsley, chopped 60ml cream 4 Use clean hands to pick out golf ball-sized
Salt and black pepper 250g leftover mashed potatoes chunks of the mixture. Pat each one into a
30g plain flour two-inch disc and drop into a shallow bowl
1 Preheat the oven to 180°C/160˚C fan/gas 1 large egg, beaten of breadcrumbs. Turn to coat the disc on all
mark 4. Heat the butter and oil in a pan over 170g Mr. Crumb Fresh Breadcrumbs sides and place on a baking tray. Repeat until
a medium heat. Add the onion and cook, Vegetable oil, for cooking all of the mixture has been used, then place
stirring occasionally, for 5-6 minutes until the tray(s) in the fridge for about 10 minutes.
softened. To serve: 5 Heat about ¼-inch of oil in a pan over
2 Stir in the breadcrumbs, sage, parsley and Tomato relish or leftover cranberry sauce a medium heat. Working in batches and
seasoning. Remove to a baking dish and bake without overcrowding the pan, cook for 2-3
for 40 minutes. 1 Melt the butter in a large pan over a minutes on each side until golden brown.
3 Serve hot with your Christmas roast and medium-high heat. Add the onion and 6 Drain on a plate lined with kitchen paper
plenty of gravy. season. Cook for 3-4 minutes, then stir in the and serve with relish or cranberry sauce.
Per Serving 143kcals, 8.6g fat (3.9g saturated), 13.9g carbs, sage and cook for another minute. Per Serving 634kcals, 41.4g fat (12.2g saturated), 39.6g carbs,
1.8g sugars, 2.5g protein, 1.3g fibre, 0.161g sodium 3.3g sugars, 25.3g protein, 2.2g fibre, 0.472g sodium
2 Add the turkey and cream. Stir to combine
and cook for another minute until the liquid

STYLING AYSECAM TUFEKCIOGLU PHOTOGRAPHY JOCASTA CLARKE
78 Easy Food 2013

CHRISTMAS ANNUAL 2014
A CHRISTMA
the Christmas feast
AS Feast
Our ultimate pick and mix menu
for the biggest dinner of the year

ROAST TURKEY WITH BACON AND LEEK STICKY HONEY-MUSTARD
LEMON, HERBS AND STUFFING HAM
GARLIC Serves 10-12 Serves 10-12
Serves 12-14
Butter, for greasing 1 x 5kg ham joint
For the lemon, herb and garlic butter: 500g rustic bread, torn into small chunks 6 tbsp black treacle
400g butter, at room temperature 8 thick-cut rashers, cut into ½cm-pieces 1 tsp whole cloves
Salt and black pepper 2 tbsp butter 1 bay leaf
1½ tbsp olive oil 3 leeks, white and pale green parts only, 1 tsp allspice
Zest and juice of 2 lemons rinsed, halved lengthwise and sliced into 1 tbsp black peppercorns
2-3 garlic cloves, crushed ½cm-thick slices Zest of ½ an orange, cut into thin strips
Small bunch of fresh parsley, chopped 1 garlic clove, crushed Handful of whole cloves, to stud
Splash of white wine
1 x 6.5kg turkey, giblets removed Salt and black pepper For the glaze:
1 lemon, halved 240ml turkey or chicken stock, plus more 100g brown sugar, plus extra for
1 head of garlic, cut in half horizontally as needed sprinkling
3-4 sprigs of rosemary 240ml milk 100ml honey
3-4 sprigs of thyme 1 tsp fresh thyme, chopped 1 tbsp Dijon mustard
1-2 sprigs of sage 100ml cider
Olive oil, to drizzle 1 Preheat the oven to 190˚C/170˚C/gas mark
5. Lightly butter a 9 x 13-inch baking dish. 1 Place the ham in a large pot and cover
1 Preheat the oven to 220°C/200˚C/gas mark 2 Spread the bread out on a baking sheet with cold water. Add the treacle, spices and
7. First, make the lemon butter. Put the butter and place in the oven for 12-15 minutes until orange zest. Bring slowly to a boil, skimming
into a large bowl and season with salt and lightly golden. Set aside. off any white foam from the surface. Simmer
pepper. Add the olive oil and mix well. Add 3 In a large pan over a medium heat, very gently for about two hours until cooked
the lemon zest and juice, garlic and parsley, cook the bacon for 5-6 minutes, stirring throughout.
and stir to combine. occasionally, until crispy. Using a slotted 2 Preheat the oven to 180˚C/160˚C fan/gas
2 Season the cavity of the turkey with salt spoon, transfer to a plate lined with kitchen mark 4. Place the oven rack at its lowest
and pepper, then stuff with the lemon halves, paper. Set aside. position. Remove the ham from its liquid
garlic and herbs. 4 In the same pan, melt the butter over a and allow to cool slightly. Place in a roasting
3 Use your hands to loosen the skin from medium heat. Add the leeks, and garlic and pan and use a small sharp knife to strip off
the breast meat, being careful not to tear cook for 6-7 minutes, stirring occasionally. the skin. Score the fat in a diamond pattern,
the skin. Repeat with the skin on the legs, Season with salt and pepper. Remove the being careful not to cut into the meat. Stud
working from the lower side of the breast leeks to a large bowl. the intersections with cloves.
out towards the leg. Rub half of the flavoured 5 With the pan still over the heat, add a 3 In a bowl, mix together the glaze
butter in under the skin. splash of white wine. Bring to a bubble and ingredients and stir until the sugar has
4 Place the bird in a large roasting pan, breast use a wooden spoon to scrape up any sticky dissolved. Pour the glaze over the ham.
side up. Rub the remaining butter all over the bits from the bottom of the pan. Cook for 4 Bake the ham for 40-45 minutes until
skin. Season well with salt and pepper, then 1-2 minutes for the alcohol to evaporate, and golden brown; every 20 minutes, baste the
drizzle with a little olive oil. then pour over the leeks in the bowl. ham with the glaze and sprinkle with a little
5 Cover the turkey with foil and roast for 40 6 Add the bread and bacon to the leeks and brown sugar.
minutes, then lower the heat to 170°C/150˚C/ stir together. Add the stock, milk, thyme and 5 Turn the heat up to 220˚C/200˚C/gas mark
gas mark 3 and cook for a further 3½ hours, salt and pepper to taste and stir to combine. 6 and cook for a final 20 minutes. Remove
basting occasionally with the juices in the If the mixture seems a little dry, add more from the oven and allow to rest for at least
bottom of the tray. stock as needed. 20 minutes before serving.
6 Remove the foil and cook for another 30-40 7 Transfer to the prepared baking dish and
minutes until a thermometer registers the bake for 35-40 minutes until crispy and
internal temperature at 74˚C and the juices golden brown.
run clear.
7 Leave the turkey to rest in a warm place for
at least 20-30 minutes before carving.
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,
sugars, 10.7g protein, 1.4g fibre, 0.38g sodium 24.3g sugars, 83.5g protein, 0g fibre, 0.022g sodium
x

the Christmas feast

FENNEL, BREADCRUMB AND Easy Food RECOMMENDS
PARMESAN GRATIN BREADCRUMBS:
Serves 8-10 Made in the rural village of Finea,
Co.Westmeath, Mr. Crumb Fresh Breadcrumbs
are made using award winning fresh bread
4 small fennel bulbs, trimmed from a local bakery & are perfect if you want a
½ tbsp olive oil delicious homemade stuffing, bread sauce or
20g butter, plus extra for greasing pudding this Christmas. Fresh breadcrumbs
4 onions, thinly sliced are a versatile ingredient and can also be used
to create meatballs, burgers, chicken goujons,
1 bay leaf
toppings, fish cakes, gratins and a whole host of other recipes. Look
60ml dry white wine out for Mr. Crumb’s new pack design and check out their recipes and
240ml light cream competitions on www.facebook.com/mrcrumb.
30g Mr. Crumb Fresh Breadcrumbs

2 Lightly grease a 9 x 13-inch glass or ceramic baking dish with
butter. Put the fennel in a large pan of salted water. Bring to a
simmer over a medium heat and cook for one minute, then drain
and cool completely. Pat dry with kitchen paper, then slice.
3 Heat the oil and butter in a large pan over a medium-high heat.
Add the onions and bay leaf and cook, stirring occasionally, for
about ten minutes until golden and softened. Season well.
4 Add the wine to the pan, scraping up any sticky bits with a
wooden spoon, and cook for 1-2 minutes until most of the liquid
has evaporated. Stir in the cream. Bring to a boil, then reduce the
heat and simmer for five minutes. Discard the bay leaf.
5 Spread one-third of the creamed onions in the bottom of the
Delicious
baking dish and layer half of the fennel slices on top. Season turkey
with salt and pepper and sprinkle with half of the Parmesan. Top alternative
with half of the remaining onions, the rest of the fennel and then
the last of the onions. Finish with the remaining Parmesan and
breadcrumbs, then cover with foil and bake for one hour, or until
the fennel is tender. Allow to rest for 5-7 minutes before serving.
Per Serving 188kcals, 12.3g fat (7.3g saturated), 14.3g carbs, 2.2g sugars, 5.6g protein, 4g fibre,
0.184g sodium
MUSTARD AND TARRAGON ROAST BEEF

Serves 8-10
3kg rib of beef

4 tbsp wholegrain mustard
4 tbsp Dijon mustard
Small handful of fresh tarragon leaves, chopped
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

the Christmas feast

A tasty
veggie Contains
main course
option nuts!

the Christmas feast
NUTTY MUSHROOM
WELLINGTON
Serves 8
1 tbsp butter
1 tsp sugar
TobpbaTgeipcan be
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2 yellow onions, chopped
rep ared a kept
1 tbsp olive oil p
a nc e and
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1 large red onion, chopped e fridge, or
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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
1 large sheet of ready-rolled puff pastry
Large handful of baby spinach

mark 6. In a pan over a medium-low heat, melt
the butter and sugar together. Add the yellow
onions and cook gently for 25 minutes until
caramelised, then remove and allow to cool.
2 Heat the olive oil in the same pan over a
medium heat. Add the red onion and garlic and
cook for 15-20 minutes. Add the mushrooms
and herbs, lemon juice, brandy and stock,
and stir to combine. Cook the mixture over a
medium-low heat for 12–15 minutes.
3 Add all of the chopped nuts to the
mushroom mixture, stir to combine well and
transfer to a large bowl. Add the breadcrumbs,
half of the beaten egg and season to taste.
4 Roll the pastry into a rectangle and place on
a greased and floured baking tray. Spoon the
onions in a line down the middle, top with the
spinach and finally add the mushroom filling. BRAISED RED CABBAGE 1 Melt the butter in a large pan over a medium
Serves 6-8 heat. Add the onion and cook for 3-4 minutes,
5 Carefully roll the pastry around the
then stir in the spices and cook for one minute.
mushroom filling until it forms a log, seam-side
50g butter, plus extra to finish 2 Tip in the cabbage and cook for 5-6 minutes
down on the baking tray. Cut two or three slits
1 red onion, finely chopped until shiny. Add the apple, sugar, vinegar
in the top to allow the steam to escape.
1 cinnamon stick and wine, then reduce the heat to low. Stir
6 Brush with the remaining egg and cook for
¼ tsp ground cloves well, cover and cook for 40 minutes, stirring
40 minutes until golden.
¼ tsp ground nutmeg occasionally so it doesn't stick.
1 red cabbage, cored and shredded 3 Stir in the cranberry sauce, season well and
1 tart eating apple, such as Granny Smith, cook for another 25 minutes. Stir through a knob
finely chopped of butter just before serving.
3 tbsp brown sugar
50ml balsamic vinegar Per Serving 117kcals, 5.2g fat (3.3g saturated), 15.1g carbs,
4.7g sugars, 11g protein, 4.2g fibre, 0.203g sodium 100ml red wine
3 tbsp cranberry sauce

the Christmas feast
Tokpe thTeipslicing
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HONEYED ROOT FAILSAFE GRAVY Per Serving 76kcals, 6.5g fat (3.9g saturated), 3.3g carbs, 0g
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

Low-fat

the Christmas feast
ITALIAN TRIFLE
Serves 8-10
For the pastry cream:

8 egg yolks
750g sugar
75g flour
1l milk, plus a little extra
Zest of ½ a lemon, grated
75g unsweetened cocoa powder

2 tbsp sugar
1kg ready-made sponge cake, cut into 1cm
slices
30ml Amaretto, approx.
For the topping (optional):

Fruit, nuts or chocolate, if desired
1 For the pastry cream, use an electric whisk or

a stand mixer to whisk together the egg yolks
and sugar until smooth. Add the flour slowly, bit
by bit, until fully incorporated.
2 Meanwhile, in a small pan, heat the milk over
a medium heat until bubbles are just beginning
to form around the edges. Remove from the
heat and drizzle it, bit by bit, into the bowl.
3 Pour the whole thing from the bowl into a
large saucepan and place over a very gentle MINCEMEAT BAKEWELL 5. Lightly butter a loose-bottom 9-inch fluted
heat, stirring continuously with a wooden spoon. TART pastry tin.

2 First, make the pastry. Place the flour in a
Keep stirring while the mixture thickens until it Serves 6-8
bowl and rub the butter into the flour with your
coats the back of the spoon. Remove from the
fingertips until it resembles small crumbs.
heat, stir in the lemon zest, and allow to cool. Butter, for greasing
3 Add the sugar, egg and one tablespoon of
4 Place the sugar and cocoa in a small pot and
water. Blend together, adding more water if
place over a medium heat. While stirring, add a For the pastry:
necessary until it forms a dough.
little milk, bit by bit, until the mixture becomes a 200g plain flour
4 Roll the dough out on a floured surface and
thick but pourable paste. 100g cold butter, cubed
use to line the prepared tin. Prick the pastry all
5 Divide the pastry cream between two bowls, 60g golden caster sugar
over with a fork, then place in the fridge to chill.
with slightly more in one bowl. In the bowl 1 egg, beaten
5 Meanwhile, cream the butter and sugar
containing slightly less cream, add the chocolate 1-2 tbsp ice-cold water, as needed
together until fluffy. Gradually add the beaten
paste and whisk until fully incorporated. Pour the
eggs and ground almonds.
Amaretto into a small bowl. For the filling:
6 Spread the base with raspberry jam and then
6 Cover the bottom of a large trifle bowl with 150g butter, softened
spoon the mincemeat over this. Top with an
a thin layer of the plain cream. Make a layer of 150g golden caster sugar
even layer of the almond mixture. Bake for 35
cake slices, breaking as needed to fit the edges. 3 large eggs, beaten
minutes, or until golden brown in colour and
7 Use a pastry brush to brush over a little 140g ground almonds
slightly firm on top. Remove from the oven.
Amaretto, then spread over a layer of the 2 tbsp raspberry jam
7 Mix the icing sugar and orange juice together.
chocolate cream. 120g mincemeat
Pour over the top of the tart and leave for 1-2
8 Repeat the layers all the way to the top,
minutes to soak in. Scatter the almonds evenly
ending with a layer of plain cream. Top with fruit, For the glaze:
over the top and place back in the oven for 10
nuts or chocolate, as desired. 100g icing sugar
minutes.
9 Place in the fridge to chill for at least 3-4 2-3 tbsp orange juice
8 Allow to cool a little before removing it from
hours, preferably overnight. Remove from the Flaked almonds, to decorate
the fluted tin. Serve warm with vanilla ice cream
fridge about 45 minutes before serving.
or custard.
To serve:
Per Serving 727kcals, 9.5g fat (4g saturated), 153.9g carbs, Vanilla ice cream or custard Per Serving 656kcals, 36.6g fat (17.5g saturated), 76.8g carbs,
121.4g sugars, 13.1g protein, 2.9g fibre, 0.538g sodium 47g sugars, 9.5g protein, 3.1g fibre, 0.254g sodium

e
Sure to by
a fam il
!
favourite
90 Easy
EasyFood
Food CHRISTMAS ANNUAL 2010
AUGUST/SEPTEMBER 2014
larder luck counter intelligence
the Christmas feast
CHOCOLATE BAKED
ALASKA
Serves 8-10
500g chocolate ice cream, slightly softened

500g coffee ice cream, slightly softened
50g dark chocolate, chopped
125g butter, softened, plus extra for greasing
125g caster sugar
2 eggs, beaten
125g self-raising flour, sifted
For the meringue:

3 egg whites
175g caster sugar
1 Line a pudding bowl with two layers of

clingfilm, leaving enough hanging over the edge to
cover the sides.
2 Scoop the ice cream into the bowl. Fold the
excess clingfilm over the top and press down
with your hands to compress the ice cream
the centre of the hot oven for 6-8 minutes, or until 4. Lightly grease six 250ml pudding moulds or
and remove any air holes. Place the bowl in the
the meringue is set on the outside and the peaks ovenproof dishes with melted butter. Line the
freezer.
are turning light golden. bases with parchment paper.
13 Carefully transfer to a serving plate, using a 2 Place a saucepan over a low heat and add the
4. Lightly grease the sides of a cake tin with butter
palette knife dipped in hot water to help you slide brown sugar, butter, treacle, ginger and mixed
and line the base with a disc of baking parchment.
and push it onto the plate. spice. Cook gently until the sugar dissolves,
4 Melt the chocolate in a heatproof bowl over a
then simmer for another 3-4 minutes or until
pan of gently simmering water. Remove from the Per Serving 493kcals, 23.6g fat (14.5g saturated), 66.2g carbs,
54g sugars, 7.5g protein, 1.2g fibre, 0.185g sodium smooth and glossy. Remove from the heat and
heat and set aside.
allow to cool for five minutes.
5 In a large bowl, cream the butter until soft. Add
3 Whisk the milk and eggs into the butter
the sugar and beat until light and fluffy. Gradually
add the eggs, beating constantly. GINGER PUDDINGS WITH mixture until well combined. In a small bowl,
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,
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

FINAL LOGO:
Not to be edited only scaled
SEASONAL SIDES Dress up your Christmas feast without spending
hours in the kitchen
Brought to you by

the Christmas feast vegetables
Crushed peas and Feta 1L vegetable stock

1 x 400g bag of Birds Eye Garden Peas
Serves 6
3 tbsp parsley, chopped
Birds Eye know a thing or two about
200g ham, shredded growing peas. After all, they’ve been
1 x 400g bag of Birds Eye Garden Peas
Juice of 1 lemon growing them for over 65 years. To keep
1 tbsp olive oil
Salt and black pepper them perfectly sweet and juicy Birds Eye
200g Feta, finely crumbled
peas are frozen just 2½ hours from the
Juice of 1 lemon moment they’re picked so they are ideal
To serve:
4 spring onions, finely sliced to bring a burst of flavour, goodness and
Crème fraîche colour to any meal.
1 Heat the butter in a saucepan over a

To serve:
Lemon zest
medium heat and cook the onion for 5-7
minutes until soft but not browned. Stir in
Petits pois, cranberry and
the potato, then pour in the stock and bring
almond medley
1 Cook the Birds Eye Garden Peas according Serves 6
to a simmer.
to pack instructions and drain well. 1 x 450g bag of Birds Eye Petits Pois
2 Simmer for 8-10 minutes or until the
2 Add the oil and crush very lightly with a 100g dried cranberries
potato is soft. Add the frozen peas and cook
potato masher or the back of a fork. 70g flaked almonds
for three minutes until heated through. Stir
3 Gently stir through the Feta, lemon juice Extra-virgin olive oil
in the parsley.
and spring onions until combined. Season to Salt and black pepper
3 Use a hand blender to purée the soup until
taste and serve with a bit of lemon zest.
smooth, or purée in a blender in batches.
Per Serving 166kcals, 9.6g fat (5.3g saturated), 12.5g carbs, 4.9g 1 Cook the Birds Eye Petits Pois according to
Stir in the ham and lemon juice and season
pack instructions and drain. While still warm,
to taste. Serve immediately with a dollop of
toss with the cranberries, almonds and a
crème fraîche, or store overnight and heat
drizzle of oil. Season with salt and pepper
through the next day.
Classic pea soup and serve warm or at room temperature.
Serves 4
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

Brought to you by
Balsamic petits pois Crispy Parmesan Easy Food RECOMMENDS

Serves 6 vegetables Escape from the kitchen this Christmas
with Steamfresh vegetables from
Serves 3-4 Birds Eye. Delicious, freshly frozen
½ tbsp olive oil
vegetables steamcooked in minutes
100g mushrooms, sliced 1 x 300g bag of Birds Eye Steamfresh in microwaveable bags to ensure that
½ an onion, chopped Green Medley with Garlic & Herbs you get all of the flavour and goodness
1 x 450g bag Birds Eye Petits Pois of tender vegetables. Each sharing bag
4 tbsp breadcrumbs
2 tbsp balsamic vinegar provides 2-3 servings in delicious varieties
4 tbsp Parmesan, grated including Green Medley with a hint of
garlic and herbs and Italian Vegetables
1 Heat the oil in a frying pan over a medium 1 Preheat the grill to medium-high. with basil, oregano and rosemary.
heat. Add the mushrooms and onion and 2 Steamcook the Birds Eye Steamfresh
cook for 4-5 minutes until browned and soft. Green Medley Vegetables in a microwave
2 Meanwhile, cook the petits pois according according to pack instructions.
to pack instructions, drain and set aside. 3 Place in a baking dish and top with the
3 Stir the balsamic vinegar into the pan with breadcrumbs and Parmesan.
the onions and mushrooms and cook until it 4 Grill for 3-4 minutes until the topping is
thickens slightly. golden brown and crisp.
4 Pour the warm balsamic mixture into the
petits pois and stir gently until combined.
Serve warm.
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

FESTIVE
TIPPLES Wine writer, Liam Campbell

matches some great wines with
our Christmas Day feast
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.
Estate] Great With: A very food versatile

Ginger Puddings with salted caramel,
Description: Palest pink in colour wine. Because the thin grapes’
Chocolate Baked Alaska and
with subtle cranberry aromas. skins have little tannins, Pinot Noir
Mincemeat Bakewell Tart
Bone dry, light-bodied and can be served cool and with white meats and
Maury 2006, Gerard Bertrand
elegant with fresh raspberry fruit poultry.
€22.99 Cotes du Roussillon region
flavours. FROM: €15.28 at Tesco, Dunnes
16% [O’Brien’s]
Verdict: A svelte and glamourous Stores, Supervalu, Centra, Spar and
Description: Ripe and jammy
sparkler. Londis nationwide. Molloy’s Liquor
strawberry fruits and spicy nutmeg
Great with: Tongue tingling Stores, Dublin citywide
flavour. A very warming finish
bubbles cut through the creamy from the spirit added during
texture of the brie and flatter the Sticky Honey-Mustard Ham fermentation to block the yeast
blinis, especially if topped with Fleurie 2011, Joseph Drouhin, from converting all the grape’s
smoked salmon and cream cheese. Beaujolais region 13% [Gilbey’s] sugar into alcohol, hence the
FROM: €20.99, but reduced to Description: Tasty with red berry natural grapy sweetness.
€17.99 during promotional periods and strawberry fruity flavours and Verdict: Both Banyuls and the lesser
nationwide at Dunnes Stores, an echo of the vineyard’s earthiness, known Maury are naturally sweet
Londis, SuperValu and Tesco . concluding with a mineral finish wines (VDN/ Vin Doux Naturels)
from the pink granite soils. and both are renowned for being a compatible
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.

L o vi n g
THOSE LEFTOVERS Make your Christmas leftovers vanish with
these tasty crowd pleasers
Brought to you by

the Christmas feast leftovers
Veggie-stuffed Creamy Cheese Penne

10g butter
mushrooms 200g leftover ham, cubed
Bored by Christmas leftovers? Avoid food
fatigue and let the Birds Eye Steamfresh
Serves 4
Rice and Pasta range transform leftovers
1 Steamcook the Birds Eye Steamfresh into delicious meals. Steamcooked in
4 large Portobello mushrooms, stems just minutes in the microwave, each
Creamy Cheese Penne in a microwave
removed pack provides 2-3 servings with varieties
according to pack instructions. including Mediterranean Vegetable Pasta,
1 tbsp olive oil
2 Meanwhile, heat the butter in a frying Creamy Cheese Pasta and Mediterranean
1 x 300g bag of Birds Eye Steamfresh
pan over a medium heat and cook the ham Vegetable Rice.
Italian Vegetable Mix
for a few minutes until warmed through.
150g leftover stuffing
Stir in to the warm penne and serve warm.
1 Preheat the oven to 200˚C/180˚C fan/gas Per Serving 207kcals, 9.68g fat (3.65g saturated), 15.93g carbs,
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
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.

Brought to you by
Mediterranean pasta Per Serving 187kcals, 7.1g fat (2.9g saturated), 13.1g carbs, 3.1g
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
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

sliced chopped
50g Cheddar, grated
Birds Eye Steamfresh Vegetables offer
1 Preheat the grill to medium-high. 1 egg yolk delicious, freshly frozen vegetables
2 Steamcook the Birds Eye Steamfresh 1 tbsp flour steamcooked in minutes in microwavable
Mediterranean Vegetable Penne and 100g breadcrumbs bags to ensure that you get all of
Steamfresh Italian Vegetable Mix in a 2 tbsp olive oil the flavour and goodness of tender
vegetables every time. Choose from
microwave according to pack instructions.
sharing bags with 2-3 servings or
3 When heated through, add half of the 1 Preheat the oven to 200˚C/180˚C fan/ individual serving bags just for one.
penne to the bottom of a baking dish. Top gas mark 6. Steamcook the Birds Eye
with a layer of Italian vegetables and the Steamfresh Super Sunshine Mix in a
warm turkey. microwave according to pack instructions.
4 Add the remaining penne. Arrange an even 2 Add the vegetables to a large mixing bowl
layer of Mozzarella on top and grill for five with the mash, ham, Cheddar, egg yolk and
minutes until the Mozzarella has melted. flour. Mix until combined.

a healthy u t d
FESTIVE FOODS FOR EVERYONE

A LIGHTER CHRISTMAS
P104
Enjoy a healthier festive
season with these tasty low-fat
alternatives

A lightER christmas
Enjoy a healthier festive season
with these low-fat alternatives
STYLING & PHOTOGRAPHY JOCASTA CLARKE

a healthy yuletide low-fat
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
1 Preheat the oven to 180°C/160˚C/gas mark

4. Lightly grease a 7 x 25cm loaf tin with
melted butter. Line the tin with parchment
paper, allowing it to overhang.
2 Place the almonds in a heatproof bowl and
cover with boiling water. Set aside for five
minutes to let the skins soften, then drain.
Peel off the skins and pat dry on kitchen paper.
3 Meanwhile, use an electric beater to whisk
the egg whites in a clean, dry bowl until soft
peaks form. Add the sugar, one spoonful at a
time, whisking well after each addition, until
dissolved. Add the orange zest and whisk until
combined.
4 In a bowl, combine the flour and cranberries.
Use clean hands to move the cranberries
around so that they are all coated in flour.
5 Fold the cranberry mixture and the almonds
into the egg whites until just combined.
6 Spoon the mixture into the prepared pan and
smooth the surface. Bake for 30 minutes or
until cooked through, then remove to a wire
rack and cool to room temperature.
7 Reduce the oven to 160°C/140˚C fan/gas 1/8 tsp ground nutmeg 5 In a large bowl, combine the ground
mark 3. Use a serrated knife to cut the loaf ½ tsp vanilla extract almonds, honey, butter, eggs and vanilla. Mix
crossways into 5mm-thick slices. Place the Zest of ½ an orange by hand until a soft dough is formed, adding a
slices in a single layer on a baking tray and Splash of brandy (optional) splash or two of water if needed.
bake for 10 minutes or until crisp and golden. 6 Roll the pastry out between two sheets of
8 Cool on the tray for 5-10 minutes, then For the pastry: parchment paper and use a pastry cutter to cut
remove to a wire rack to cool completely. 500g ground almonds, plus extra for into circles large enough to cover the base and
Per Serving 42kcals, 1.5g fat (0g saturated), 6.4g carbs, 2.9g dusting sides of your muffin tin cups.
sugars, 1.2g protein, 0g fibre, 0.01g sodium 4 tbsp honey 7 Lightly grease the muffin tin cups with butter
60ml melted butter, plus extra to grease and then dust with ground almonds to prevent
2 eggs sticking. Press one pastry circle into each,
2 tsp vanilla extract making sure the base and sides are covered.
GLUTEN-FREE MINCE Fill each muffin tin hole with one tablespoon of
PIES 1 First, make the filling. In a large pot, combine the filling.
Makes 20
the apples, raisins and cranberries. Add the 8 Roll out the rest of the pastry and cut out into
juice, cinnamon, nutmeg, vanilla and zest. small stars. Arrange these over the tops of the
For the filling:
2 Cover the pot and simmer over a gentle heat mince pies.
250g apples such as Golden Delicious or
for 30 minutes, stirring every now and then. 9 Bake for 30 minutes or until golden. Cool
Pink Lady, finely chopped, skin on
3 Add more apple juice if needed to completely before turning out of the tin.
125g raisins
keep moist, then simmer for another 30
50g cranberries
minutes. Turn off the heat and allow to cool. Per Serving 218kcals, 15.3g fat (2.6g saturated), 17.5g carbs,
250ml apple juice, not from concentrate 11.1g sugars, 6.1g protein, 3.8g fibre, 0.024g sodium
4 For the pastry, first preheat the oven to
½ tsp ground cinnamon
150˚C/130˚C fan/gas mark 2.

LIGHTER MEATLOAF onion and Parmesan. Season with salt and
pepper and toss to combine.
Serves 4
3 Place the mixture in the greased loaf tin and
use clean hands to form into a loaf. At this
Oil, for greasing
stage the meatloaf can be frozen, if desired.
450g turkey or chicken mince
4 When ready to prepare and serve, remove
1 egg
from the freezer and defrost completely.
30g breadcrumbs
Preheat the oven to 180˚C/160˚C fan/gas mark
2 carrots, grated (optional)
4.
½ tsp dried thyme
5 Top the meatloaf with the tomato sauce,
½ tsp dried oregano
then place on a baking tray and bake for 40-45
minutes.
1 small onion, grated
6 Remove from the oven and sprinkle the
Cheddar over the top, then return to oven and
bake for another 10 minutes or so until the
130ml tomato passata or pasta sauce of
cheese is melted and golden.
choice
7 Rest for 8-10 minutes, then turn the meatloaf
40g Cheddar, grated
out of the tin, slice and serve.
1 Lightly grease a loaf tin with oil and set

aside. Per Serving 296kcals, 12.2g fat (4.6g saturated), 14.8g carbs, 5g
2 In a large bowl, combine the turkey, egg,
breadcrumbs, carrots, thyme, oregano, garlic,
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

a!
P e r fe c t Gift Idetel
A astle Ho
eC
Dunboyn erfect
e r m a k es the p
vouch from
s gif t. P urchase .
Christma castleh
otel.com
unboy ne
www.d
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.
Foodie Night Away

The Chef's tasting menu in The Ivy for two people, overnight stay in a twin or double guest room and full Irish breakfast.
Also included is access to Seoid Spa Thermal Suite.
Price €90 per person sharing, Sunday to Thursday – January to April 2015
Two Night Escape

Two Nights Bed and Breakfast for two people to include, Dunboyne Castle Afternoon Tea on arrival and Table d’Hote Dinner in The Ivy on one
of the evenings. Also included is access to Seoid Spa Thermal Suite.
Price €135 per person sharing, Sunday to Thursday / €155 per person sharing, Friday and Saturday – January to April 2015
All offers are subject to availability at time of booking.
Dunboyne Castle Hotel & Spa, Dunboyne, Co. Meath.

T: +353 1 801 3500 F: +353 1 436 6801
E: [email protected]
W: www.dunboynecastlehotel.com

1 Heat the olive oil in a large pot over a
DAIRY-FREE LEEK AND medium heat. Add the leeks, carrot and onion.
CAULIFLOWER SOUP Stir to coat in the oil, then cover and let the
Serves 4 vegetables cook for five minutes until soft.
2 Add the cauliflower and stir to coat. Turn the
1 tbsp olive oil heat to high. Add the wine and let it boil for a
2 leeks, washed and roughly chopped minute or two so that the alcohol evaporates.
1 carrot, washed and roughly chopped 3 Add the potato, thyme and stock to cover.
1 onion, roughly chopped Bring to the boil, then cover and let simmer on
1 cauliflower, roughly chopped a low heat until the potato is soft.
100ml white wine 4 Purée the soup with a hand blender, or
1 medium potato, peeled and sliced transfer to a food processor to whizz. Return
1 tsp dried thyme to the pan and season to taste with salt and
750ml chicken or vegetable stock pepper.
Salt and pepper, to taste
To serve:
Chives, chopped x
Dairy-free

make it healthy sugarless
a healthy yuletidegoodies
low-fat
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.
STUFFED APPLE AND

LEEK BUTTERNUT
SQUASH
Serves 4
4 small butternut squashes

1 tbsp extra-virgin olive oil, plus extra for
brushing
1 tbsp butter
1 leek, halved lengthwise and thinly sliced
1 Granny Smith apple, peeled and diced
1 tsp thyme, finely chopped
Small handful of fresh parsley, chopped
30ml light cream
40ml vegetable stock
150g log of goats’ cheese, sliced into rounds
1 Preheat the oven to 180°C/160˚C fan/gas

mark 4. Cut the squashes in half where the
bottom begins to narrow and remove seeds.
2 Brush the cut sides of the squashes with
olive oil and season the cavities with salt and
pepper. Place the squashes cut side down on Vegetarian
two baking trays and roast for 20-25 minutes
until just tender.
3 Meanwhile, melt the butter with the olive
oil in a large pan over a medium heat. Add the
leek and some salt and pepper and cook for 7-8
minutes, stirring occasionally, until softened.
4 Turn the heat to medium-high and add the
apples and thyme. Cook for 5-6 minutes until
the apple just begins to soften, then remove to
a large bowl. Add the parsley, cream and stock
and toss well. Season with salt and pepper.
5 Turn the squashes cut side up. Spoon the
stuffing into the cavities and top with rounds
of goats’ cheese. Bake for 20 minutes until the
squashes are tender and the cheese is golden
brown, then serve.
Per Serving 349kcals, 22.3g fat (13.1g saturated), 27g carbs,


MUSHROOM STUFFING 1 Butter one 9x13-inch casserole dish. Preheat
Makes enough to stuff a 5kg bird the oven to 190˚C/170˚C fan/gas mark 5.
2 Melt the butter in a large pan and add the
Butter, for greasing mushrooms, onion and celery. Cook for five
500g mixed mushrooms, quartered minutes and then remove from the heat. Stir in
70g butter the thyme and season with salt and pepper.
1 onion, diced 3 In a large mixing bowl, mix the breadcrumbs
2 stalks celery, chopped with the stock and eggs. Add the mushroom
1½ tsp thyme mixture, apples and parsley, and stir to combine
Salt and black pepper well. Transfer to the casserole dish.
1.25kg dried breadcrumbs 4 Cover with tin foil or a lid and bake for about
350ml hot chicken or vegetable stock 50 minutes. Remove the cover and bake for a
2 eggs, beaten further 10 minutes.
4 apples, cored, peeled and chopped Per Serving 510kcals, 11.2g fat (4.5g saturated), 85.9g carbs,
Handful of chopped fresh parsley

a healthy yuletide low-fat Christmas food
SPICED POACHED PEARS

Serves 6
4 ripe pears, with stems, washed and dried

470ml Riesling, or other fruity white wine
4 tbsp honey
4 cinnamon sticks
2 bay leaves
4 strips of orange zest
Egg-free
To serve:
Ricotta
Honey
1 Preheat the oven to 200°C/180˚C/gas mark 6.

2 Cut a thin slice off the bottom of each pear so that
they stand upright. Arrange in a 9- or 10-inch baking
dish. In a bowl, whisk the wine and honey until well
combined, and then pour over the pears. Add the
cinnamon sticks, bay leaves and orange zest to the
wine around the pears.
3 Roast the pears for 50-60 minutes, basting every 15
minutes, until wrinkled and soft. Use a slotted spoon
to transfer the pears to serving bowls.
4 Pour the wine mixture into a small saucepan and
bring to a boil. Bubble for 6-7 minutes until slightly
thickened, then drizzle over the pears.
5 Garnish the pears with the cinnamon sticks and
orange zest. Serve warm with a dollop of Ricotta and
a drizzle of honey.
Per Serving 235kcals, 1.1g fat (0.5g saturated),45.3g carbs, 31.7g sugars,
2g protein, 6.8g fibre, 0.02g sodium

LIGHTER GRAVY 2 Reduce the heat to medium. Stir in the
Serves 4 cornflour and cook, stirring constantly, for about
five minutes until thoroughly browned.
1 small carrot, peeled and finely chopped 3 Whisking constantly, gradually add the stock.
1 small celery stalk, finely chopped Turn up the heat and bring to a boil, skimming
1 small onion, finely chopped off any foam that forms on surface.
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
frequently, until softened and well browned.

d ’ Crimbo
SANTA’S HUNGRY LITTLE HELPERS

SANTA CLAUS IS THE GIFT OF GIVING P118
COMING TO TOWN! P114 Lovely presents to make at home,
Welcome St. Nick in style with because sometimes handmade gifts
these fun and festive cookies are the nicest of all

Santa Claus
IS COMING TO TOWN
WELCOME ST. NICK IN STYLE WITH THESE
FUN AND FANCY CHRISTMAS COOKIES
St
ar
ry n
ight shortb
STYLING & PHOTOGRAPHY MAMI AOYAGI
read

c o late swirl co
o ok
Ch i es
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

Gluten-
and
dairy-free
TOFFEE CRISPIE SQUARES STARRY NIGHT SHORTBREAD CANDY CANE MERINGUES

Makes 1 tray Makes about 30-32 cookies Makes about 45 small meringues
90g butter 125g butter, at room temperature 2 egg whites

155g sugar 60g icing sugar 1/8 tsp salt
1 x 397g tin of condensed milk 1 tsp vanilla extract 1/8 tsp cream of tartar
1 tbsp golden syrup 150g plain flour 100g white sugar
½ tsp vanilla extract ½ tsp ground cinnamon ½ tsp peppermint extract
65g puffed rice cereal 30g sugar, for sprinkling
200g good-quality milk chocolate To decorate:
1 Line two baking trays with parchment 2 peppermint candy canes, crushed
1 In a medium saucepan, melt the butter paper. In a bowl, use an electric beater to
and sugar together. Add the condensed beat together the butter, icing sugar and 1 Preheat the oven to 110˚C/90˚C/gas mark ¼.
milk and golden syrup and bring slowly to vanilla until pale and creamy. Line two baking trays with tin foil.
the boil. 2 Add the flour and cinnamon and stir until 2 In a large glass or metal mixing bowl, beat
2 Simmer for 20 minutes, stirring the dough comes together. Turn onto a lightly the egg whites, salt and cream of tartar until the
continuously. The mixture is ready when floured surface and knead for 3-4 minutes mixture forms soft peaks.
a teaspoonful dropped into a bowl of cold until smooth. Shape into a ball, wrap in 3 Gradually add the sugar, continuing to beat
water forms a soft ball. At this stage, clingfilm and refrigerate for 15-20 minutes. in bit by bit until the mixture forms stiff peaks.
remove the pan from the heat and add 3 On a floured surface, roll out the dough When the mixture is ready, gently stir in the
the vanilla and puffed rice cereal. Stir to until it’s about ½cm in thickness. Use a small peppermint extract.
combine well. star-shaped pastry cutter to cut around 30 4 Pour the mixture into a Ziplock bag (you may
3 Press the mixture into a baking pan stars from the dough. Place on the prepared need to do this is batches) and cut off one of the
greased lightly with butter. baking trays and freeze for 15 minutes. bottom corners. Pipe bite-sized meringues onto
4 Melt the chocolate in a bowl set over Meanwhile, preheat the oven to 160°C/140˚C the baking trays and sprinkle crushed candy
a pan of simmering water. When melted, fan/gas mark 3. canes over them.
pour over the top of the toffee cereal 4 Sprinkle the biscuits with sugar and bake 5 Bake for 1½ hours until the meringues are
mixture and use a palette knife or spatula for 12-15 minutes or until golden, swapping completely dry on the inside, then turn off the
to spread out. Allow to cool for a few the trays around halfway through cooking. oven and use a wooden spoon to prop the oven
minutes, then refrigerate for 2-3 hours to Cool on the trays for five minutes before door ajar. Allow the meringues to rest in the
set completely. Cut into squares. transferring to a wire rack to cool completely. oven until they are completely cool.
6 Use a metal spatula to release the meringues
from the tin foil.
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

CHOCOLATE SWIRL COOKIES while you make the biscuit.
3 In large bowl, cream together the butter,
Makes about 70 cookies
salt, vanilla and sugar. Blend in the flour and
mix well. Add a few drops of milk, just enough
For the filling:
to help it come together.
300g milk chocolate chips
4 Divide the dough in three. On a lightly
150g condensed milk
floured surface, roll each one out to a
1 tbsp butter
rectangle, with one of the longer sides facing
towards you. Spread each with a third of the
For the biscuit:
chocolate filling and sprinkle with walnuts and/
160g butter, at room temperature
or sprinkles, if desired.
½ tsp salt
5 Roll each one up, starting with the long side
closest to you and working away from you.
150g brown sugar
Carefully transfer each roll to an ungreased
250g all-purpose flour, sifted
baking tray.
Splash of milk
6 Bake for 20-25 minutes, or until light golden
Handful of walnuts, chopped (optional)
brown. Cool slightly before removing from the
Red and green sprinkles (optional)
baking tray. Sprinkle with icing sugar. Allow
to come to room temperature, then wrap in
clingfilm and refrigerate for 1-2 hours.
mark 4.
7 When chilled, cut into 1cm slices.
2 In a bowl set over a pan of simmering water,
melt the chocolate, condensed milk and butter. Per Serving 66kcals, 2.9g fat (1.6g saturated), 9.1g carbs, 3.3g
SANTA’S FAVOURITE SNOWBALLS Stir together and set aside to cool slightly
Makes about 20

1 tsp vanilla
1 tbsp water
Pinch of salt
65g sugar
300g flour e
Egg-fre
Pinch of cinnamon (optional)
300g chocolate chips
100g walnuts, chopped
Icing sugar, for dusting

mark 4.
2 In a bowl, cream together the butter,
vanilla, water, salt and sugar. Add the flour and
cinnamon, if using, and mix well. Stir in the
chocolate chips and walnuts.
3 Use clean hands to break off small pieces
and roll into balls about 2cm in diameter.
Place on a baking tray and bake for 20-22
minutes, then remove from the oven. Cool
for 6-7 minutes.
4 While the cookies are still a little warm,
dust them with icing sugar “snow.”
Per Serving 239kcals, 14.4g fat (7.7g saturated),

24.1g carbs, 11.1g sugars, 4g protein, 1.3g fibre,
0.119g sodium

ep!
and ke
Cut out
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?
SNOWMAN "To give and not expect

COOKIE POPS return, that is what lies
Makes 6 at the heart of love." -
Oscar Wilde
Hayes (age 5) and Belle (2) Cooper
Celbridge, Co. Kildare
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
6 Jacob's Kimberley biscuits (or any

other brand of sandwich biscuits with
marshmallow centres!)
2 x 100g bars of white chocolate
Chocolate chips
Ribbons or sweet laces
1 Take the biscuits and insert a lollipop stick

into the centre of each one.
2 Melt some white chocolate in a bowl set
over a pot of gently simmering water.
3 When the chocolate is melted, dip the
biscuit lollies in one by one to coat them in
chocolate. Lay on some wax paper to dry.
4 When they’re dry, repeat steps 2 and 3 to
add a second coating of white chocolate.
5 While the second coat is drying, stick on
some mini chocolate chips for the eyes and
the mouth and an orange jelly for the nose.
Allow to dry and then decorate by tying a
ribbon around the stick, just under the biscuit,
as a “scarf”.

26g sugars,2.8g protein, 0g fibre, 0.123g sodium

kids' Crimbo homemade gifts
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 Line a baking dish with cling film and spray

with cooking spray.
2 Measure the cold water into a mixing bowl
and sprinkle the gelatin over the water. Leave
to stand for 10 minutes.
3 Into a pot, measure the caster sugar, golden
syrup and water. Place over a high heat and
bring to the boil. Boil for one minute, then
remove from the heat.
4 Start beating the gelatin mixture with an
electric whisk, then ask an adult to slowly and
carefully pour in the hot syrup mixture. Whisk
for 10-15 minutes.
5 Stir in the vanilla extract, then spread the
mixture into the prepared baking dish and
smooth out with a spatula.
6 Leave to stand and set for two hours, then
cut into squares and dust with icing sugar.
Per Serving 46kcals, 0g fat (0g saturated), 11.9g carbs, 9.3g

"No-one has ever become

poor by giving"
- Anne Frank
PRESENTATION TIPS:
between clear bags (like freezer bags)

and tied the tops with pretty ribbons.
takeaways and use them as little gift

boxes; you can add your own homemade
labels if you like!

JAM JAR DECORATING TIPS:
CANDLEHOLDERS
glitter candleholder by wrapping a
t
The giffo few pieces of double-sided sticky
r
are
Rachel (age 8), Frank (4) and Stephen (2) “These ny, Pop tape around the jar in stripes, and
e J en
Hussey, Taghmon, Co.Wexford Aunti nny!”
then coating them in glitter.
"We had a fun time making the Christmas and Gra k
–F n
ra
candle light holders. We liked doing the design
and painting, and even Stephen tried to help,
but mostly he just spilled glitter all over the
kitchen! The instructions were easy to follow.
Daddy is not very good at drawing, but he used
some biscuit cutters to help us trace out the
pictures." – Rachel
1 Ask your parents to help you collect some

used jam jars. Wash them in soapy water
and peel off the labels. Make sure they’re
thoroughly dried.
2 Draw your design on a piece of paper with
a black marker: you could do a Christmas tree,
an angel, some stars or anything else you like.
3 Put the paper inside the jar with the design
facing out, and push a cloth or sock in behind
it to hold it in place. Now use a marker to trace
your design onto the glass.
4 Use craft glue to paint in any part you’d like
to have glitter. Holding the jar over a sheet
of newspaper, pour coloured glitter over the
design and watch it stick. Leave it to dry for a
few hours.
5 Use enamel or acrylic paint (or leftover wall
paint!) to colour in any other parts you like and
then leave it to dry for at least 24 hours.
6 Line a baking tray with tin foil and put the
jars on top. Turn the oven to 180˚C/160˚C fan/
gas mark 4 and immediately put the tray of
jars in the oven.
7 Set a timer for 20 minutes. When the timer
goes off, turn off the heat, but leave the jars in
for another10 minutes. Remove the jars and
allow to cool.
8 Pop a tealight in each jar.
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

HAMPERS & CO IS IRELAND'S LUXURY

ONLINE HAMPER & GIFT RETAILER
Hampers & Co is a Luxury online
Hamper & Gift retailer. For over 21 years,
they have packaged, sourced designed &
delivered beautifully presented hampers
of exceptional quality all over the globe.
They work closely with exceptional Irish
Artisan Food producers & suppliers to
insure that the person receiving their
Hampers & Gifts will feel as individual
as the gift they receive.
So whatever your reason for giving
a gift – business, baby, birthday,
anniversary or just because, you are
guaranteed to give a gift or hamper that
will be remembered and very much
appreciated.

The gift
TREE COOKIES “We are go
m e
ing to
for our
Makes about 30 make so
s Laffey
teacher Mis s so
ca use sh e’
be
Conor and Ruairi Coakley (age 7), Kenmare, r all the
nice, and fo ass!”
r cl
Co. Kerry kids in ou
"The cookie making was class. Both of us – Ruairi
thought it was great fun and we're going to
make some for all of the kids in our class this
Christmas." – Conor

200g sugar
1 large egg
1½ tsp vanilla extract
315g flour, plus extra for rolling out
½ tsp baking powder DECORATING TIPS:
½ tsp salt
and leave to dry on parchment paper.
1 Cream the butter and sugar together in
the bowl of an electric mixer with a paddle writing icing, found in the baking aisle in the
attachment on low to medium speed. Mix until supermarket) and use to draw a design.
well incorporated.
2 Add the eggs and vanilla extract and mix the baking aisle in the supermarket) and
together briefly. spray the cookies silver or gold.
3 Sift the flour, baking powder and salt
together, add to the bowl and mix until the
dough clumps together.
4 Put the dough between two large pieces of
baking paper and use a rolling pin to roll it into a
circle. Place it on a baking tray and put it in the
fridge for at least one hour.
5 Roll out the dough further on a lightly floured
surface, and use pastry cutters to cut out
whatever shapes you’d like. Line baking trays
with parchment paper and place the cookies on
them, leaving a little space between each one.
Re-roll the scraps of dough and repeat until
you’ve used it all.
6 Use a clean skewer to poke a small hole in
each cookie to thread a ribbon through later.
7 Put the cookie dough shapes back into the
freezer for 10 minutes to 15 minutes to chill
again so that they will hold their shape better
when baked.
much we
mark 4. Bake the cookies for 8-12 minutes, or “It's not how uch love
wm
until the edges become golden brown. give but ho
giving.” -
9 Let the cookies cool to room temperature, we put into esa
then decorate them any way you like. To finish, Mother Ter
thread a string or ribbon through the hole in
each cookie and tie the end in a knot.

6.8g sugars, 1.4g protein, 0g fibre, 0.095g sodium

Christmas
All the tips, tricks and know-how you need to make sure your Christmas is hassle free!
WORLDWIDE TRADITIONS, P.90 DESSERT TOPPERS, P.91
CHRISTMAS KITCHEN AGONIES, P.94 INSPIRING IDEAS, P.95
FUN FOODIE FACT:

In 1213, the menu for the Christmas dinner served to King John of England included 3,000
capons, 1,000 salted eels, 400 hogs, 100 pounds of almonds, and 24 casks of wine!

CHRISTMAS TRADITIONS WORLDWIDE!
Healthy, tasty and quick to cook, white fish is a great ingredient, but some species are at risk of over-fishing. Here are our favourite
alternatives to the ever-popular cod and haddock.
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!
TO STUFF OR NOT TO STUFF

The debate over whether to cook stuffing inside or outside the bird is never-ending! We
break down the pros and cons of stuffing your Christmas turkey.
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!

Christmas S.O.S.
Shelf Stars DESSERT TOPPERS
BECAUSE TASTE MATTERS WITH CARR’S CHOCOLATE SAUCE

In a bowl, whisk together 150g
Carr’s, one of the oldest and most iconic cracker
sugar, 1½ tablespoons of flour
brands available today, is renowned for its Table
and 45g cocoa powder. Heat
Water Crackers, which first appeared in their original
300ml milk, 30g butter and
form in the late 19th Century. With their delicate crisp
texture, Carr’s Table Water Crackers are still baked
½ a teaspoon of vanilla
extract in a saucepan over
today using traditional brick ovens in the proud
a medium heat until the
tradition established by Jonathan Dodgson Carr.
butter melts. A little at a time,
whisk the dry ingredients
Be sure not to miss out on Carr’s
into the milk mixture. Increase
Selection Box this Christmas,
the heat to medium-high until the
which holds a delicious
mixture comes to a simmer, and cook for
collection of Carr’s
six minutes, stirring constantly. Turn off the heat and
finest quality biscuits.
whisk in a pinch of salt. Pour hot over ice cream or
A must-buy for the
store in the fridge in an airtight container.
upcoming party season
if you want to impress,
or for you to enjoy as you CUSTARD
sit back and unwind with loved Place 570ml cream in a pan over a gentle heat until
ones over the festive season. almost simmering, stirring it occasionally with a
wooden spoon. In a medium bowl, whisk together six
large egg yolks, 50g of golden caster
sugar, one level dessertspoonful
of cornflour and one
DUBLINER CHEESE dessertspoon of vanilla
The award winning Dubliner Cheese Original, Vintage extract. Whisking the egg
and Lighter range has been revitalised with a fresh mixture constantly with one
contemporary look and the new packs are on shelf hand, gradually add the
now. All are perfect options for the festive season, hot cream. Once combined,
particularly Dubliner Vintage, which is a delicious immediately return the
strong tasting cheese that lot back to the saucepan
boasts a full bodied sweet and over a gentle heat. Continue
nutty flavour with a lingering whisking until the custard
aftertaste! How could anyone reaches simmering point and is
resist such exquisite tastiness thick and smooth. Serve immediately
on Christmas Day, St. Stephen’s or pour into a jug or bowl, cover with clingfilm and
Day or, in fact, any other day leave to cool, reheating later.
over the festive period? 100%
natural, the Dubliner Cheese range has no additives
or preservatives and is suitable for vegetarians,
FLAVOURED WHIPPED CREAM
Vanilla whipped cream: Whip 240ml heavy cream until
coeliacs and diabetics - the perfect choice for the soft peaks form, then add one teaspoon of pure vanilla
entire family. extract and one tablespoon of sugar and beat until stiff
peaks form.
Coffee whipped cream: Stir two
teaspoons of espresso powder
and a generous tablespoon
DR. OETKER’S REGAL-ICE of sugar into 240ml heavy
Ready to Roll White Icing is a
cream. Whip as usual,
premium quality icing that sets
tasting and adjusting the
firmly on your cake and cuts
sweetness toward the end.
cleanly and easily. It is gives a
Chocolate whipped cream:
smooth finish and is perfect for
Use one tablespoon of
all your Christmas cakes, fairy
unsweetened cocoa powder
cakes and cookies. It can also be
and four teaspoons sugar for
coloured and moulded to create
240ml heavy cream. (To avoid
beautiful sugar decorations like
lumps, mix the cocoa and sugar with
mini snowmen! It also comes in
a tablespoon or two of the cream to form a thick paste
handy Ready Rolled format, which
before stirring in the rest of the cream.)
has been conveniently pre-rolled
Lemon whipped cream: Use one tablespoon of sugar
so it is ready to lift and smooth
and three tablespoons of cold lemon curd for 240ml
onto your cake for a foolproof
heavy cream. Whip the cream with the sugar until
perfect finish!
thick but not stiff, then whisk in the curd.

CHRISTMAS Shelf Stars
MOCKTAILS
A booze-free festive season can still be just as AVONMORE FRESH DESSERT CREAM
delicious with these great non-alcoholic options. has a luxuriously smooth and thick consistency,
allowing consumers to provide a restaurant-quality
finish to desserts at home.
The Christmas fizz
Avonmore Fresh Dessert Cream
In a large glass jug or carafe, combine one litre of is already thickened and slightly
chilled sparkling water, one litre of chilled ginger sweetened, making it perfect for
ale and 700ml chilled white grape juice. Serve pouring straight from the bottle
immediately in champagne flutes. (no whipping required) over all
of your festive favourites such as
Christmas Pudding, Mince Pies and
The Yuletide punch Trifles. Avonmore Fresh Dessert
In a large jug or punch bowl, combine 950ml cranberry juice with 300g sugar, Cream comes in a 250ml Easy
950ml pineapple juice and one tablespoon of almond extract. Whisk until the Pour bottle and is the perfect finish
sugar has completely dissolved and chill for an hour. Just before serving, add for all your Christmas desserts.
950ml of ginger ale.
The spiced hot chocolate BIRDS EYE

Birds Eye know a thing or two about growing peas.
In a saucepan, make enough cocoa to fill four large mugs. Add half a teaspoon After all, they’ve been growing them for over 65 years.
each of nutmeg and hot chilli powder. Divide between serving mugs and To keep them perfectly sweet and juicy Birds Eye peas
garnish each with a cinnamon stick. are frozen just two hours from the moment they’re
picked, so they are ideal to bring a burst of flavour,
goodness and colour to any meal.
The Virgin Mary
Pour 250ml tomato juice into a glass. Add 2-3 drops of Tabasco sauce and
sprinkle with a pinch of salt and black pepper. Stir with a celery stalk and
serve.
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
CHRISTMAS! transform leftovers into delicious meals. Steamcooked

in just minutes in the microwave, each pack provides
At Christmas, most Greek 2-3 servings with varieties including Mediterranean
houses have a Vegetable Pasta, Creamy Cheese Pasta and
Mediterranean Vegetable Rice.
shallow bowl
with a piece of wire
suspended across the rim. A sprig of
basil wrapped around a wooden cross
hangs from the wire, with water in
the bowl to keep the basil alive. Once
a day, the mother of the family dips
the cross and basil into holy water
and sprinkles it in every room. This is
believed to keep the “Killantzaroi,” or
bad spirits, away. The Killantzaroi appear
only during the 12 days from Christmas
to January 6th. They come from the middle
of the earth and climb in through the chimney, causing
mischief like putting out fires and making milk turn sour.
126 Easy Food NOVEMBER 2014

Christmas S.O.S.
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.
chopped shallots and

BLACK PUDDING AND APPLE STUFFING cook gently until tender.
Preheat the oven to 180C/160°C fan/gas mark 4. Cook two Remove from the heat
diced onions in a large knob of butter for five minutes, then and cool slightly, then
add one diced Granny Smith apple and cook for another place in a large bowl. Add
3-4 minutes. Cool, then mix with 400g black pudding and the cranberries and port
400g good quality sausages, all casings removed. Add one and mix well. Add 450g
tablespoon of dried sage and 140g breadcrumbs, stir to good-quality sausage
combine and season well. meat, 85g breadcrumbs,
one teaspoon of fresh
PANCETTA AND PRUNE STUFFING thyme leaves, one teaspoon of dried parsley, 140g cooked,
In a large pan, fry 220g pancetta over a medium-high heat peeled and chopped chestnuts, and enough beaten egg to
for 5-6 minutes, until crisp. Using a slotted spoon, remove to bind together. Season to taste.
a large bowl. Drain the fat from the pan and melt 50g butter
over a medium heat. Cook two chopped onions, three crushed
garlic cloves, four teaspoons of dried sage and two chopped BUTTERNUT SQUASH AND CHORIZO STUFFING
sprigs of rosemary for about 10 minutes, stirring occasionally Preheat the oven to 220°C/200°C fan/gas mark 7. Peel,
until softened. Season and add to the pancetta. Add 500g deseed and dice a butternut squash into 1-inch cubes. Slice an
cubed, day-old soursough bread, 250g pitted, chopped prunes onion and place on top of the butternut squash. Crush a garlic
and a handful of fresh parsley and stir to combine. clove and sprinkle on top. Season well to taste and drizzle
generously with olive oil and toss to coat. Bake for 40 minutes,
SAUSAGE, CHESTNUT AND CRANBERRY STUFFING then stir. Remove the casing from 120g chorizo and crumble
Soak 110g dried cranberries in 60ml ruby port for one hour. around the vegetables. Place back into the oven for 8-10
Melt 50g butter in a pan over a medium heat. Add three minutes to cook the chorizo.

From our kitchen to yours
Christmas kitchen agonies, solved! With Caroline Gray
From roast turkeys with all the trimmings to

sweet desserts, there’s nothing that signals
this festive time more than the foods we’ve
come to love and anticipate each year. We
know that this can mean extra stress in the
kitchen, so we’re here to help with your
most pressing Christmas cooking questions
to make this the most delicious – and fuss-
free –meal of the year!
Q: “Is there any way to save overcooked
turkey?” – Aisling Reed
A: This is one of the toughest outcomes to

avoid when it comes to turkey, but luckily
there are a few tricks to help matters. One
is to have a spray bottle filled with warm
chicken stock and spray the turkey meat as
you carve it (it might be best not to do this
in front of guests!). The other option is to
carve the turkey and spoon over some of the
gravy ahead of time; not too much where it is
overwhelming, but just enough to add some Q: “What should I do when the gravy
moisture and flavour to the meat. turns out lumpy?” – Patricia Cummings
A: This is probably happening because

you’re stirring flour into the mixture
Q: “How do you make sure your sprouts to thicken it up. To avoid this, first mix
are still a little crunchy (so not cooked to the flour either with some cold milk to
a mush!)?” – Hannah Blanken form a paste, or with an equal portion of
softened butter, before whisking it into
A: It’s important to factor in three things your drippings. But if the gravy is already
to achieve perfect Brussels sprouts: good at lumpy level, try one of two simple
timing, fat and salt. Overcooking sprouts solutions: either strain the gravy before
in boiling water will result in a gooey mess Q: “Help! I didn’t thaw my turkey in time; serving (this shouldn’t affect the thickness),
of mushy, bitter-tasting sprouts, so what is there any way to get the turkey thawed or purée it in a blender until smooth.
we do is cook them briefly in a saucepan quickly?” – Brenda Fallon
of salted water, then halve the sprouts and
toss them with a bit of butter in a hot pan A: I’ve been in this situation before and I’ve
on the hob or on a baking tray in the oven. found the best – and fastest – way to thaw a IN THE NEXT ISSUE...
Top with some salt and pepper and you’ll whole turkey is in cold water. Place the turkey
have perfectly-cooked, flavoursome sprouts. in a basin, or the sink, and fill with cold water.
Caroline will be covering everything
By adding the cooked sprouts to the pan, Replace the water every 30 minutes until you need to know about RICE, so
you’re guaranteed that they will have that the turkey is thawed. Be sure to thoroughly send your questions to: editorial@
extra bit of crispness and flavour that would disinfect the area afterward with cleaning easyfood.ie!
be impossible to achieve from boiling alone. solution.
128 Easy Food NOVEMBER 2014

Christmas S.O.S.
Shelf Stars INSPIRING IDEAS!

MR CRUMB
Made in the rural village of Finea, Co.Westmeath, Mr.
Crumb Fresh Breadcrumbs are made using award
winning fresh bread from a local
bakery & are perfect if you want a
delicious homemade stuffing, bread
sauce or pudding this Christmas.
Fresh breadcrumbs are a versatile
ingredient and can also be used to
create meatballs, burgers, chicken
goujons, toppings, fish cakes, gratins
and a whole host of other recipes.
Look out for Mr. Crumb’s new pack
design and check out their recipes
and competitions on www.facebook.
com/mrcrumb.
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.
FUN FOODIE FACT:

Goose was the bird traditionally
eaten on Christmas Day, until around
1523 when turkey was introduced to
England and King Henry VIII decided
he wanted that instead.

PUT A SPRING IN YOUR STEP WITH THE JANUARY/FEBRUARY ISSUE OF EASY FOOD!
NEW! NEpW ! ature

Celebrity guest editor in ge se l fe
c i a
A 20-pa od allergies.
each issue on o f
o c u s on
First to take the reins in 2015… i s i s s u e , we f a s e .
Th di s e
CATHERINE FULVIO C o e li a c rt
r e c i p e s , e xp e i n g
We are delighted to have Catherine Si m p l e ent
a n d s u pp l e m u r
as part of the Easy Food team for a dv i c e d i e n t s i n y o k e
our Jan/Feb issue. ingre to m a
o u r i t e dishes ndly.
fav ri e
Proprietor of Ballyknocken o e li a c f
Cookery School in County Wicklow, th em c
GUEST EDITOR CATHERINE FULVIO! tutor, cookbook author, celebrity
TV chef… and now, guest editor of
Ireland’s number one food magazine – Easy Food.
Catherine will be sharing her years of experience, cooking
tips, recipes and more, exclusively to Easy Food readers.
Don’t miss it!
ON SALE
R
DECEMBE
16TH
INSIDE...
low-budget
> Save money with our
NEW! midweek meals
> Boost your health with
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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
130 Easy Food

t ud
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.

Food & Drink
Never underestimate the appeal of an edible gift
1 2
3
4 5
6
8
7
This Christmas, Lidl has carefully selected the finest

1 The Porterhouse Collection www.thebeerclub.ie €25/£19.75 | range of mouth-watering Deluxe products from
2 The Gluten Free hamper www.donnybrookfair.ie €65/£51.36 acclaimed Irish suppliers to make the festive season
| 3 Artisan Fayre hamper www.basketsgalore.ie €67.55/£53.38 the best and tastiest yet. All the favourites have been
| 4 Virginia Hayward Love From Santa Hamper www. brought back due to popular demand with the addition
virginiahayward.com €37.95/£29.99 | 5 Witty chocolate of a few little extras! These popular items make for a
bars €3.16/£2.50 www.oakroomshop.co.uk | 6 Tabasco spicy sumptuous addition to your Christmas table or even
chocolate www.firebox.com €6.29/£4.97 | 7 Toast and jams fantastic gifts for loved ones.
set www.lauraashely.co.uk €20.30/£16 | 8 Specialist spice kits Available in Lidl stores nationwide.
(Mexican, Thai and Indian) www.firebox.com €15/£11.87

Kitchenware
...because a happy kitchen means a happy cook
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

Appliances
Gadgets and cookware for the chef in your life
2 3
1
5
4
1 Deluxe coffee grinder Anvil Home €32.50/£25.68

| 2 Russell Hobbs Digital Scale with stainless steel bowl Electrical retailers nationwide €29.99/£23.61 | 3 Campervan toaster
www.thegiftoasis.com €54.31/£42.99 | 4 Braun juicer www.braunhousehold.ie €179.99/£142.17 | 5 NESCAFE Dolce Gusto Oblo by
Krups coffee capsule machine www.amazon.co.uk €50.63/£39.99 | 6 GEFU Spiralfix Brown Thomas €50.57/£39.95 | 7 Judge
Frofru www.captaincook.co.uk €79.13/£62.50 | 8 Tefal OptiGrill Harvey Norman €149.99/£118.47

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

Foodie gifts
Quirky gifts for those who break the mould
1
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
3
2
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

Cookbooks
Recommendedreadsforyourfavouritehomecook
Bake Like An Italian The Happy Pear Cookbook

Catherine Fulvio David & Stephen Flynn
Gill & Macmillan Penguin Ireland Oz Clarke Pocket Wine
€18.39/£14.53 €19.99/£15.79 Oz Clarke Pavilion Books
€12.65/£9.99
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

100 Days of Real Food Entertaining Game
Lisa Leake Andrew Rudd Phil Vickery & Simon Boddy
William Morrow Kazoo Independent Publishing Services Kyle Books
€25.32/£20 €24.99/£19.74 €25.31/£19.99
How to be a Better Cook Slainte Clifford & Son

Lorraine Pascale Caroline Hennessy & Kristin Jensen Peter Clifford with Joe McNamee
Harper Collins New Island Liberties Press
€31.65/£25 €19.99/£15.79 €29.99/£23.69
Fresh Spice Gubbeen Dinner

Arun Kapil Kyle Books Domini Kemp Gill & Macmillan
Pavilion Books €19.75/£25 €19.99/£15.79
€19.75/£25
Gift Vouchers
Ideas for some of Ireland's best cookery courses
BALLYKNOCKEN COOKS ACADEMY

COOKERY SCHOOL Celebrating 10 years at
Situated in the heart of County the forefront of culinary
Wicklow, Ballyknocken House is tuition in Ireland, Cooks
home to food writer and TV chef Academy, in Dublin’s South
Catherine Fulvio. The Cookery William Street, hosts
School, located at Ballyknocken, over 70 different short
plays host to a wide range of courses. The cookery
cooking classes. Catherine is school runs 12 and four-
highly acclaimed for her hands week professional training
on, no-fuss style of cookery, programmes, as well as
using the freshest ingredients hosting corporate groups
possible. From baking to one- and WSET accredited
pot wonders and seafood to Wine Courses.
seven-day meal plans.There www.cooksacademy.com
truly is something for everyone.
www.thecookeryschool.ie
DINGLE COOKERY KINSALE GOURMET

SCHOOL ACADEMY
Based in the beautifully scenic The brand new Kinsale
Dingle Peninsula, the Dingle Gourmet Academy is a
Cookery School is home to some unique cookery school
of the best raw ingredients in that will offer people the
the land, including fresh fish and opportunity to come
shellfish straight from the sea, and learn how to cook
green pastures full of wild flowers like a pro in a positive,
and herbs where sheep, cattle creative and stress free
and deer are reared, plentiful environment set in the
creamy cheeses, seaweeds and gourmet capital of Ireland.
wild flowers. Classes include warm The ethos is to keep
breads and patisserie, butchery, everything simple and elegant, focus on using locally sourced
seafood and much more, with all ingredients and train people in a relaxed setting.
ranges of expertise catered for. www.kinsalegourmetacademy.com
www.dinglecookeryschool.ie
ANIAR BOUTIQUE PICADO MEXICAN PANTRY

COOKERY SCHOOL Picado Mexican Pantry is inspired
At Aniar Boutique Cookery by the ancient Mexican folk art
School, classes are led by of papel picado, a beautiful,
owner JP McMahon, a chef and handmade, colourful paper
restauranteur with many years decoration used during all
teaching experience. Aniar is Mexican celebrations and fiestas.
the award-winning, Michelin Located on South Richmond
star restaurant, located in Street, Dublin 2, they have
Galway city. Courses range everything you need for an
from a day-long workshop authentic Mexican feast, plus
focusing on How to be a Better lots of great cookery classes and
Cook, to the six-week course workshops on how to prepare
in Understanding Food, with one too, with Lily-Ramirez-Foran
a special focus on using the [AMexicanCook.ie].
whole animal. www.picadomexican.com
www.aniarrestaurant.ie

IES
POSeTp tApLo stENa lTeRn trie s toleovau r n t
W e d o a cc ju st fo ll o w th e re r e a ch
co m p e ti tiioonnss,o n h o w to e n te r efon tr y to :
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.
WIN DINNER FOR FOUR PEOPLE!

With Parisian and New York influences, Balfes is a new all-day dining brasserie
and uptown bar in the heart of Dublin 2. Located on Balfe Street, where
Grafton Street and the Creative Quarter meet, it features a 20 seater outdoor
terrace, a zinc-covered bar and an open kitchen.
The menu offers healthy breakfasts, leisurely lunches, the best of Irish seafood
and quality meat, with all produce sourced by executive chef, Cathal Dunne.
Strong on Irish artisan ingredients including farmhouse cheese and house
smoked salt, they also have their own coffee blend, pastries, muffins and
cakes, preserves and chutneys. Balfes caters for specific dietary requirements
and offers gluten-free, dairy-free and vegan choices.
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?
www.balfes.ie / Find BalfesDublin on Facebook, Twitter or Instagram
GIVE THE GIFT OF CHOCOLATE!

WIN A SUBSCRIPTION TO AN
EXCLUSIVE COFFEE CLUB
Christmas is synonymous
Take a journey with the Bewley’s Coffee Project and explore some with gifting and luxurious
treats, so what better
of the finest coffees from around the world. Every month, Bewley’s way to mark the festive
master roaster will select exceptional and unique coffees and hand- season than with a unique
roast them to perfection, present from Lily O’Brien’s. To start
just before delivering them spreading Christmas cheer, Lily O’Brien’s would like to
straight to your door. In offer one lucky Easy Food reader a beautiful festive hamper!
each delivery you’ll find Spoil yourself and loved ones with some of the best-loved
everything you need to recipes, including the scrumptious Ultimate Chocolate
help you understand Collection gift boxes (€10.00 for box of 16, €15.00 for box
the wonderful world of of 30), which feature mouth-watering bites of le crunch
coffee, from different chocolat, lemon meringue pie, and many more favourites.
This hamper will also include stocking fillers such as the
origins to brew methods. Creamy Caramels Red Pouch (€3.99) and Lily O’Brien’s
#gosomewherenew Chocolate Truffles Cracker (€8.00). Along with these is the
Lily O’ Brien’s Christmas Advent Calendar House (€25.00).
To be in with a chance Cure your chocolate craving each day in December and once
of winning a year’s the chocolates are finished, the beautifully presented advent
house can be used as a decoration year after year!
subscription to this
amazing coffee club, Find Lily O’Brien’s on Facebook: www.facebook.com/
simply email your LilyOBriens or Twitter: @lilyobriens
contact details to
competitions@easyfood. To enter, email the answer to the following question with
your contact details to [email protected] with LILY
ie with BEWLEYS in the O BRIENS in the subject line.
subject line.
Q: LILY O’ BRIEN’S CREATES WHAT DELICIOUS TREAT?
WIN
A KEOGH'S HAMPER!
Keogh’s Crisps, Ireland’s much-loved range of hand-cooked crisps is celebrating the launch of the
exciting arrival of their new Farm Favourites Multipack. A welcomed edition to the Keogh’s popular
crisp range, each multipack contains six packets of Keogh’s farm favourite gluten-free crisps:
2 x Dubliner Cheese & Onion, 2 x Atlantic Sea Salt & Irish Cider Vinegar and 2 x Roast Beef & Irish Stout,
meaning you can now enjoy more of their delicious flavours at home or on the go.
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 your contact details to [email protected]

with KEOGHS in the subject line.
KEOGHSFARM @KEOGHSFARM WWW.KEOGHS.IE

WIN A FULL CASE OF CHAMPAGNE DEUTZ!
Easy Food and Febvre Wines have teamed together to give away an amazing prize of a
case (6 bottles) of Champagne Deutz Brut Classic NV presented in a specially designed
Deutz wooden case.
Champagne Deutz was founded in 1838 in Aÿ one of Champagne’s

historic and most renowned terroirs. During the Second French Empire,
Deutz took its place amongst the great Champagne producers, becoming
one of the founding members of the Syndicat des Grandes Marques (an
association of major brands) in 1882.
Champagne lovers will appreciate the elegant style of Champagne Deutz.

The intense golden appearance of Champagne Deutz Brut Classic is topped
with a mousse of great finesse – the Deutz signature – characteristic of
wines having benefitted from long maturation. It is a fine multi-vintage
Champagne and the key to its distinctive style lies in only using top quality
vines and the final balance is achieved using the three principal grape
varieties of Champagne: Pinot Noir, Pinot Meunier and Chardonnay.
To enter, email the answer to the following question with your contact
details to [email protected] with CHAMPAGNE
in the subject line.
Q: Name the grapes used in Champagne Deutz

Brut Classic NV?
FIVE CHEESEBOARD HAMPERS TO BE WON!

This Christmas, as part of the EU co-financed Discover Farmhouse
Cheese campaign, Bord Bia is encouraging cheese lovers to
celebrate Christmas with the perfect farmhouse cheese board.
Whether it’s creating your own cheese board for some home
entertaining, or bringing it as a gift when visiting friends, the cheese
board is the perfect Christmas accompaniment!
For more information on how to create a Christmas cheese board,

tips and recipes, please visit: www.DiscoverFarmhouseCheese.ie,
Facebook or on Twitter @Cheese_IE.
We have five farmhouse cheese hampers to give away, courtesy

of the Discover Farmhouse Cheese. Simply answer the following
question and email us with your contact details to competitions@
easyfood.ie with CHEESE in the subject line.
Q: CHEESE CAN BE MADE FROM THE MILK OF A GOAT. TRUE OR FALSE?

WIN 4 CHRISTMAS FOOD HAMPERS!
Castlemine Farm, Co. Roscommon, produce and source the finest meats (beef, lamb,
pork and poultry) that the west of Ireland has to offer.
The Friendly Farmer, Co. Galway, specialises in pasture poultry (chicken, turkey, geese
and duck) farming in Athenry.
Kinvara Smoked Salmon, Co. Galway, is a renowned supplier of premium organic
smoked salmon from Kinvara.
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).
TO ENTER, EMAIL YOUR CONTACT DETAILS TO COMPETITIONS@

EASYFOOD.IE WITH CHRISTMAS PACKAGE IN THE SUBJECT LINE.
WIN A TEFAL INGENIO GRILL WORTH OVER €300!

Tefal, the inventor of non-stick cookware back in 1954, is once again changing the way we look at cookware with the innovative
Ingenio collection. With over 20 million users worldwide, 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 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.
WIN A FAMILY BREAK

A Taste Of West Cork - Pure - Simple - Natural!
www.dairymaid.ie
IN WEST CORK WITH DAIRYMAID!
Dairymaid is a new, completely natural, 100% Irish dairy spread. Made in Cork using the finest
West Cork cream from free-roaming, grass-fed 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!
*This prize is for a famil y of four people.
TO ENTER THIS AMAZING

COMPETITION!
Make sure you are a fan

Dairymaid
@dairymaid_ie
And email your contact details to:

[email protected] with
DAIRYMAID
in the subject line.
Dairymaid… A Taste of West Cork. Pure. Simple. Natural www.dairymaid.ie

From sea to shore & straight to your plate
Fresh fish daily from our boats, landing into

Ballycotton, Kilmore, Killybegs, Kinsale and Clogherhead,
and direct to you through our shops!
Edward St, Newbridge – (045) 44 00 55

Town Centre, Ashbourne – (01) 8353 555
For Special Offers
www.nicksfish.ie
MEATH AND KILDARE’S ONLY SEAFOOD CIRCLE SPECIALIST
PYREX
HAVE GOT IT
COVERED THIS
CHRISTMAS
Pyrex is a trademark of Corning Inc, used by permission
Find your perfect Pyrex dish this

Christmas at stockists nationwide
Trusted in kitchens since 1915

For more details visit www.pyrexuk.com
Facebook Pyrex UK (Official) Twitter @PyrexUKOfficial

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What is the magazine about?

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What recipes are mentioned by the editorial staff as their favorites?

Christmas annual

We would like to wish you all a very Merry Christmas!

Magazines Ireland “Annual of the Year” 2013

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Candy cane meringues

contents brain booster fondue

Chicken liver pate with quick-pickled onions 23

105 Gluten-free mince pies

66 Red velvet and white chocolate roll

4 Easy Food CHRISTMAS ANNUAL 2014

Christmas The Christmas feast Meet the Taste Team...

18 What’s in season? 78 A Christmas feast

Make your leftovers vanish with these

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v Vegetarian LF Low-Fat DF Diabetes-Friendly GF Gluten-Free

Bacon jam and Feta crostini 36 Red layer cake 43

Caesar salad Parmesan cups 36 Traditional Christmas pudding 45

Cheesy prosciutto twists 40 Thumbprint cookies 45

Mini Scotch eggs 73 Cinnamon rolls 53

Bacon and leek stuffing 80 Snow queen white Christmas cake 58

Sticky honey-mustard ham 80 Mini Christmas cakes with star-filled tops 59

Mustard and tarragon roast beef 82 Chocolate roulade star log 59

Classic pea soup 95 Very dark chocolate and vanilla bites 60

Ham carbonara 101 Christmas cupcakes 60

Easy ham and turkey paella 101 Berry pavlova wreath 65

FISH AND SEAFOOD

Braised red cabbage 85 Mulled apple juice 30

Honeyed root vegetables 87 Christmas cheers 30

6 Easy Food CHRISTMAS ANNUAL 2014

5 egg whites, at room temperature

1 Preheat the oven to 180°C/160˚C fan/gas

7 Easy Food CHRISTMAS ANNUAL 2014

Introducing the user-friendly, meal-inspiring, skill-teaching, prize-giving

Simply click and enter!

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TUNE IN TODAY AND RATE YOUR FAVOURITE!

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Photo: Marc O'Sullivan

Simone Walsh Full

10 Easy Food CHRISTMAS ANNUAL 2014

This Christmas, why not enjoy 6 raspberries

Smirnoff Raspberry & www.smirnoff.com

50ml Smirnoff Espresso Vodka Enjoy Smirnoff sensibly.

Our hand-prepared wicker

BRASSERIE LE PONT KELLY'S RESORT HOTEL

WRIGHTS FINDLATER TROCADERO

JAMES ST. SOUTH CASTLEMARTYR RESORT

DYLAN THE CLIFF TOWNHOUSE

12 Easy Food CHRISTMAS ANNUAL 2014

Fine food retailer Donnybrook Fair is offering readers a

COOK UP GREAT SAVINGS

WANT TO SAVE €40 ON

YOUR WEEKLY GROCERIES?

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