Autumn 2009

Six seasonalsuppersA-Z cupboardessentialsWIN a dinner for four!

Veggie recipes to

die forAustralian wines around a tenner

PLUS boost your immunity, baking with kids, easy Italian entertaining

contents

05LOVEFOOD

Irish Independent

Autumn 2009

Autumn is here, and while somesee this as the dreariest time ofyear – with the joys of summerover, the back-to-school rushand the weather taking a turn

for the worse – LoveFood is here to brightenthe season!

As usual this issue we are all about value,with scrumptious autumn recipes that canbe made with six ingredients or fewer,fantastic Australian wines for around €10,

and a look at how to get the most from yourfresh vegetables.

With winter approaching we also look atways to ward off colds and sniffles usingfood and drink, and as the new school termarrives we have advice on the schoollunchbox as well as tips for getting the littleones baking their own treats!

Don’t forget to check out our blog atrefood.wordpress.com to post yourcomments, recipes and suggestions.

And keep an eye out for Hell’s KitchenMaître d’ Nick Munier’s new programmeNick’s Restaurant, coming soon to TV3,which should give an interesting behind-the-scenes look at setting up a restaurant in Dublin.

Happy reading!Kevin FlanaganEditor

A BeCreative Editorial Productionwww.becreative.ie

EditorKevin Flanagankevin@becreative.ie

Deputy EditorsJacqueline Strawbridgejackie@becreative.ie

Ben Murnaneben@becreative.ie

DesignINM Design Studiostudio@production.ie048 3751 6005

Original PhotographyNic Mac Innesnicmac@eircom.net

Image Sourcewww.iStockphoto.com

AdvertisingMediaforceShane Treanor(01) 662 0710streanor@mediaforce.ie

ReproIndependent Newspapers (Ireland) Ltd27-32 Talbot StDublin 1

06Six Seasonal Suppers! Nicola Strawbridgecooks up six warming autumn wonders– each using six ingredients or fewer.

08The A-Z of essentials for your kitchen

cupboard.

10Sean Crescenzi serves up a deliciousItalian feast, while Eileen Dunne sharesher Italian wine-buying tips.

12Keep them well-fed at school!Nutritionist Aoife Kirwan gives ColletteDevlin some healthy alternatives forkids’ lunchboxes.

13Get your kids baking with this magicmuffin recipe from Nicola Strawbridge.

14All the latest food news – plus, GourmetTraveller Ed Finn visits Istanbul, and WINone of four meals for four courtesy ofCheapEats.ie.

16Wine expert David Whelehan ratessupermarket Australian wines for around a tenner.

17How much alcohol are you reallyconsuming when you order that glass ofwine? Ben Murnane speaks to wine lecturerColin Byford to find out.

18With autumn here and winter on theway, David Jørgensen looks at foods toward off colds and sniffles.

20Get the most from your veggies! We giveyou new ways to appreciate fresh, local,seasonal vegetables.

22LoveFood goes out and about, reviewingrestaurants around the country.

Contents

Editor’sLetter

welcome

06LOVEFOODIrish Independent

Autumn 2009

SuppersS

ummer has come to a close andthe leaves are turning brown onthe trees, so it’s time to kissgoodbye to the barbecue and startsome proper cooking. Using only

the finest seasonal ingredients, and what’salready in your store cupboard, here aresix easy, seasonal suppers, each with sixingredients or fewer!

1

2

TopTipTo make the sauce richer, add a tablespoonor two of double cream at the end.

Mussels with Cider SauceMussels are amazing at this time of year –plump, orangey and begging to be steamedin a rich garlicky sauce. Try this slightvariation on moules mariniere, made withdry cider.

Ingredients: (Serves 2)

2kg mussels

2 cloves garlic

50g butter

2-3 shallots

300ml of dry cider

A good handful of chopped parsley

Method:Wash the mussels thoroughly, scraping offbarnacles and removing beards. Throwaway any cracked mussels, and any thatstay open (when cooked, throw away anythat remain closed).

In a large pot, melt the butter on amedium heat and add the finely dicedshallot and garlic along with half theparsley. Cook without colouring for aminute or two before adding the cider andsimmering for a minute longer. Turn theheat up, throw in the mussels and put thelid on the pot. Leave for three to fiveminutes, shaking occasionally.

Check the pot and remove the mussels,placing in a warmed serving dish. Give thesauce a minute or two longer to reduce,then pour over the waiting mussels – becareful as there may be some grit at thebottom of the pot. Sprinkle with theremaining parsley and serve immediately,with a baguette to tear up and dip in thesauce, and some extra bowls for the shells.

TopTipTry adding some dried chillies, lemon andcumin seeds to enhance the flavour andadd warmth.

Lentil SoupThis is an easy and quick supper for whenyou don’t have much time on your hands.

Ingredients: (Serves 2-4)

750ml vegetable stock

A few handfuls of lentils

1 onion, diced

2 potatoes, diced

4 carrots, diced

Method:Simply add a couple of handfuls of lentils tothe vegetable stock. Bring to the boil andskim the surface if necessary. Add onediced onion, two largish diced potatoes,and four diced carrots. Season well.Simmer for 20 minutes – it’s ready whenthe veggies are tender. Blend, check forseasoning and serve – it’s that simple!Serve with wholemeal toast. There will beleftovers, which you can take into work tohave for lunch the next day.

Nicola Strawbridge cooks up six autumnfeasts using six ingredients or fewer

SixSeasonal

07LOVEFOOD

Irish Independent

Autumn 2009

3

4

5

6TopTipServe with dollops of spiced yoghurt, madeby crushing coriander, cumin and chilli andmixing into creamy Greek yoghurt.

Stuffed Spiced SquashSweet, flavoursome squash is in abundancein the autumn. Part of the pumpkin family, itcan be used in soups, stews and salads. Trythis recipe for a filling, meat-free supper.

Ingredients: (Serves 2)

1 butternut squash, halved, with flesh andseeds scooped out and finely chopped

1⁄2 red onion, finely diced

1 clove garlic, finely diced

A pinch or two of dried chilli

50g wild rice

Small handful of pine nuts

Method:Preheat the oven to 200°C. Cook the rice for10 minutes in boiling salted water then putto one side. Sauté the onion and garlic tillsoft, then add the squash seeds and flesh,and the chilli. Cook for two more minutesand then stir in the rice and pine nuts.Season well, then pack tightly into thesquash halves. Wrap the squash halves intinfoil and roast for one hour or so, till therice is cooked and the squash is soft.

TopTipSprinkle a whole bulb of garlic with alittle olive oil and sea salt, then wrap infoil and roast in a hot oven for half anhour. This takes away any harsh flavour,making the garlic sweet and flavoursome.Store in the fridge and use when needed.

Sea Bass with a Pea PureeSea bass is a versatile fish with a delicateflavour. Try this modern-day fish, chips,and mushy peas for a refreshing change.

Ingredients: (Serves 2)

2 sea bass fillets, descaled and wellseasoned

200g frozen peas, cooked according topacket instructions

2-3tbsp grated parmesan

25g butter

2 cloves garlic, roasted till sweet and soft

6 smallish potatoes

Method:Cut the potatoes into cubes and bring to theboil in salted water. As soon as they start toboil, drain and dry well, then drizzle withoil, salt and pepper and roast till goldenbrown in a hot oven (about 30 minutes).

Meanwhile, make the pea puree bywhizzing the peas, parmesan, butter andgarlic in a blender till smooth. Season welland loosen with a little olive oil if needed.

Heat a little oil in a non-stick frying panand cook the fillets, skin side down, for twominutes to get the skin nice and crispy.Turn over and cook for one more minute.Serve skin side up, on the warmed peapuree, with some crispy roast potatoes onthe side.

Autumn Lamb Baked with AubergineAutumn lamb may seem like the poorcousin, but it is a great meat with a sweet,meltingly tender flavour. This aromaticdish makes the most of seasonal vegetablesand warm spices to provide a hearty and yetsimple supper.

Ingredients: (Serves 4)

4 thick lamb chops, at least 200g each

1 aubergine, cut into chunks

4 ripe tomatoes, quartered

4 cloves garlic, peeled and flattened butleft whole

2 courgettes, sliced into thick diagonalrounds

1tsp cumin and coriander seeds, crushed,plus a good pinch of cinnamon

Method:Preheat the oven to 200°C. In an ovenproofdish, place the courgettes, tomatoes,aubergine and garlic. Add a good slug ofolive oil, and season with salt and pepper.Add the spices and shake well to make surethe vegetables are evenly covered. Bake for30 minutes.

Season the lamb and rub with a little oliveoil, then add to the tray of vegetables. Bake,uncovered, for another 30 minutes. When thelamb is golden brown and the sweetly spicedsmell is too much to bear, serve straight to thetable with some fluffy couscous, maybe withsome chopped almonds and apricots thrownin for extra flavour.

TopTipAdding leftover chicken to this risotto is agreat way to use up your Sunday roast.

Mushroom RisottoThis is a great standby supper – it can beprepared in half an hour and always tastesgreat.

Ingredients: (Serves 2-3)

200g Arborio rice

1-2 shallots, finely chopped, or half anonion

1 small glass of white wine

20g dried porcini, plus a few freshmushrooms, thinly sliced

Parsley, finely chopped

Small chunk of parmesan, grated

Method:Soak the porcini in hottish water for 20minutes, then drain and chop finely. Savethe porcini water to use as stock. In aheavy-bottomed pan, add 15g of butter to agood slug of olive oil. Add the onion andcook till softened. Add the porcini andother mushrooms and cook for a minute ortwo longer. Add the rice, and stir well sothat the grains get a good coating of oil.Chuck in the wine and let it bubble away tillabsorbed.

Now for the boring bit – add the warmporcini stock, supplemented with somevegetable stock if needed, a ladleful at atime. When each ladleful is absorbed, addanother. Carry on in this vein for 20minutes or so. Keep checking the rice – it’s ready when it has a slight bite to it or is al dente.

Take off the heat and stir in theparmesan, parsley and a knob of butter. Putthe lid on the pan and leave for a fewminutes. This improves the texture – youwant it nice and oozy! Serve on warmedplates, maybe with a nice green salad.

08LOVEFOODIrish Independent

Autumn 2009

Anchovies in olive oil – they add anamazing depth of flavour to so manydishes, and are lamb’s best friend. Wecouldn’t make a pasta sauce withoutone or two of these little gems.

Beans and pulses – borlotti,cannellini, butter beans, lentils,chickpeas – just remember to soak overnight. Tinned are alsogreat, and very handy.

Coconut milk or cream – alwaysgo for creamed coconut as you canuse as much as you need, and the restof the block will keep in the fridge for weeks.

Dried chillies – aside from pepper,the most-used spice in our kitchen.Use it to add heat to any dish, fromsoup to sausages.

Eggs – there is no faster lunch thanan omelette. Try a Spanish-styleomelette with potatoes, onions andchorizo, fluffed up in the oven –delicious served with a salad, or coldthe next day.

Flour – plain, self-raising, cornflour,type 00 if you like to put the rest of usto shame by making your own pasta!

Garlic and ginger – perishable, yes,but no kitchen can survive without agood supply.

Herbs – dried or freshly grown onyour windowsill, basil, rosemary,mint, parsley, chives and oreganoare a good selection to have.

Indian and Middle Eastern Spices– the list is endless but we’d includecumin, coriander, fennel andfenugreek seeds, black peppercorns,cloves, star anise and cinnamon.You’ll also need a pestle and mortarfor grinding to release flavour. Try tosource from local, ethnic shops –you’ll tend to find them better quality,not to mention miles cheaper.

Jams, preserves and chutneys – thehigh sugar content means that theywill keep for ages, properly stored.

Ketchup – yes, good old ketchup.Whether making Marie Rose, addinga bit of bite to chilli, or simplydipping your chips, you can’t livewithout it.

Lots of other sauces andcondiments are essential too– fish sauce, oyster sauce,Tabasco and a hundreddifferent types of soy, to name a few.

Mustard – wholegrain, Dijon, andEnglish – for sandwiches, sauces,roasts, dressings and more.

Nutmeg – for béchamel, mashedpotatoes and much more. Try to buyit whole and get a little grater if youcan; nutmeg will stay much fresherthis way.

Oils – extra virgin olive, groundnut, sesame and walnut tostart off with.

Pasta – linguine and penne as amust, parpardelle and spaghetti tooif you can. Good pasta sauces areessential; never be without a jar ortwo of pesto on the go.

Quite what we’d do without driedmushrooms, we’re not sure.Our favourite store cupboard supper ismushroom risotto, made with goodquality dried porcini. Soaked for halfan hour then rinsed well, they have anamazing flavour – don’t forget tosave the soaking liquor to use as stock.

Rice – Arborio, basmati and longgrain should cover it.

Salt – Maldon sea and table. Stock – vegetable is essential,Marigold for preference.

Tinned tomatoes – plum, chopped,and sundried too.

Udon noodles – stir-fry some veg,some prawns, add a dash of fishsauce and some vegetable stock, tossin some udon noodles and supper isserved! Udon is a wheat-basednoodle usually served in a broth.

Vinegar – the Yang to oil’s Yin, youmust have balsamic, wine and ricevinegar at least.

Worcestershire sauce – you justcan’t have cheese on toast without it.

Xtremely important are olives andcapers – they have many usesincluding plain old nibbling.

Yoghurt – a breakfast essential.Have some plain and some Greek onthe go for your smoothies andmueslis. It’s great for making quickdressings too.

Zest – and juice – of fresh lemonsand limes, for salad dressing, fish,pasta and more.

of StoreCupboardEssentials

Awell-stocked store cupboard isat the heart of any good kitchen.Keeping the right ingredients tohand means that you canprepare easy and delicious

meals in minutes – buying only the freshest,seasonal produce to complement what youalready have. Listed below is LoveFood’sguide to what you should have at home at alltimes, to make your life that little bit easier.Some items are perishable, but nonetheless,totally essential!

Your

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09LOVEFOOD

Irish Independent

Autumn 2009

Michael Bermingham andKarl Freeman set up theirfirst butcher shop inDrimnagh, Dublin in 1991,and what began as a retail

business soon became a hugely successfulwholesale operation.

M&K Meats, Bermingham andFreeman’s wholesale company, has adiverse range of customers includingsupermarkets, high-end hotels, schools,cafes and delis – and an astonishing 98 percent of the top restaurants in Dublin.

“We’re very fortunate to supply the likesof Derry Clarke at l’Ecrivain, Ross Lewis inChapter One and Richard Corrigan atBentleys,” says Michael Bermingham.

The Market ButchersAfter years of being only in the wholesalebusiness, Bermingham and Freeman arenow once again offering their meatexpertise and products to the generalpublic, at The Market Butchers shop inGreenogue Business Park, Rathcoole, CoDublin – and online atwww.themarketbutcher.eu

It is their experience working with topchefs that Bermingham cites as one of theirgreatest assets.

“I have an obligation to get these chefs the

best produce. What I’ve learned over the past18 years dealing with the top restaurants ishow to prepare meats, how to cook meats,what ingredients go well with them.”

Bermingham is also delighted to beworking again in the retail side of things:“We love meeting people and dealing withthe public. It’s just so enjoyable.”

The team and their productsThe Market Butchers are committed tocombining traditional methods with thelatest in quality-control procedures. Alltheir meats are sourced from responsibleIrish farms and are fully traceable, while thebutchery team follow time-honouredmethods of hanging and maturing to bringout that distinctive rich, farm-fresh flavour.

What’s more, The Market Butchers offerterrific value, with prices up to 25 per centlower than supermarkets and around 10 percent lower than the average high-streetbutchers.

The Market Butchers are also exclusivesuppliers of products such as O’Doherty’sOrganic Pork and Bacon range, andConnemara Hill Lamb – the only meatproduct in Ireland with ProtectedGeographical Indication (PGI) status.

“It’s a natural product,” saysBermingham, “superior to organic or freerange, and a lot of the top-end restaurantsare using it.” The lamb has a particularspecial taste and quality due to a diet ofnatural herbs, heathers and grasses uniqueto Connemara.

OnlineBermingham and Freeman plan for theshop in Rathcoole to be the first of manybranches of The Market Butchers. But theyhave also set up an innovative onlineordering and delivery service – available atwww.themarketbutcher.eu

All The Market Butchers’ products areavailable through the website 24/7,prepared in exactly the same traditional,high quality way. With eating in andentertaining at home becoming increasinglyimportant, the site’s deliver-to-your-door

service couldn’t be more convenient.“The website is in the early stages,”

Bermingham comments. “Eventually we hope to have a few chefs on board to make recommendations about menus, dinner parties.

“So if you were looking to wow yourfriends with a dinner party at home, andwere looking for advice on what to do or thesimplest way of doing it, you could email usand we’d email back suggestions.”

At the moment The Market Butchersdeliver in Dublin, Kildare and Meath but bythe end of the year they hope it will becountrywide.

Present and futureBermingham, Freeman and The MarketButchers team continue to be activelyinvolved in the culinary community. Thisyear they were the meat sponsor for theBaileys Euro-toques Young Chef of the Yearfinale at Restaurant Patrick Guilbaud inDublin. They also sponsor a cook school atthe Lyons estate in Celbridge.

Bermingham himself has recently beenlooking into cheaper, alternative cuts tocompete with the likes of traditional fillet,striploin and rib eye.

“We came up with some fantastic qualitycuts, and I launched them in Bord Bia’skitchens with Euro-toques chefs. We cameup with a few alternative steaks which aretremendous cuts of meat, so that wasexciting too.”

Whether it’s an alternative cut or atraditional Sunday roast you’re looking for,an excellent homemade beef burger orexclusive Connemara Hill Lamb, you canfind it at The Market Butchers – whereexperience, quality and service are always atthe forefront.

The Market Butchers Unit 11, Block GGreenogue Business Park RathcooleCo Dublin

Tel: (01) 458 0577Email: info@themarketbutcher.eu Web: www.themarketbutcher.eu

Traditional qualityand service available 24/7

Contact

The

ButchersMarket

ButchersMarket

The

I have known Michael Berminghamfor the last 20-odd years and he hasbeen a supplier to l’Ecrivain since heopened his first butcher shop in 1991.Over the years we have worked welland hard to our mutual success.

Michael sources the best of produceand ages, matures and butchers it inthe traditional butcher’s way, all toenhance the finished product.

Michael and his team of recognisedmaster butchers always take on boardthe chef’s needs so that chef andbutcher have a great understanding,which in itself is a recipe for success.

Derry Clarke, Michelin-starred chef,l’Ecrivain restaurant, Dublin

Derry Clarkeon The MarketButchers

Opinion

10LOVEFOODIrish Independent

Autumn 2009

Sean is the 19-year-old son ofEileen Dunne and StefanoCrescenzi. A commerce student atUCD, Sean loves his friends, hisgadgets, his music (and girls).

Italian-style, he loves throwing togethera supper for his mates before they head outfor the night. Or he loves cooking for hisfriends even if they’re staying in. Nosurprise there, Mum and Dad run 12restaurants in Dublin and beyond, from thechic Nonna Valentina on the banks of theGrand Canal in Portobello, to their bustlingnamesake enoteca on South Frederick St.

Cooking comes naturally to Sean, whohas clearly paid attention to what hisparents have been building up throughouthis formative years. “It’s dead easy to throwsomething together for my mates, anddoesn’t take long at all,” says Sean. “I lovethe banter when I’m cooking with friends.You don’t have to go for a complicatedrecipe – it’s about the food, but it’s also justabout getting together, eating together andhaving the craic.”

One of Sean’s favourite easy dinner partyrecipes is bucatini amatriciana with tiramisuto follow. Try his recipes yourself, or getyour man to cook it for you! A perfect nightin, with no fuss and minimal effort.

GAROFALO PASTAFROM GRAGNANOTHE HOME OF ITALIAN PASTA

Young,Italianhungry

and

“I lovethe

banter whenI’m cooking

with friends.You don’t have

to go for acomplicatedrecipe – it’s

about the food,but it’s also

just aboutgetting

together, eatingtogether and

having thecraic.”

”

11LOVEFOOD

Irish Independent

Autumn 2009

“I love my customers, and really listen tothem – I get asked so many questions everyday I’m in one of my restaurants, and a lotof them are about wine. Here are just a fewto help you with your own food and winematching at home.”

Eileen Dunne

Q I tend to stick to French Burgundies,even when I’m eating Italian food.

Can you tell me what the Italian equivalentsare?

A One of my favourite wines isSolleggio, Pallavicini, Lazio. It’s

particularly good during the autumn andwinter months, a perfect accompaniment tostews and roasts. If you have difficultyfinding this one, then you can’t go wrongwith a good Chianti Classico Riserva.

Q My son is getting married to an Italiangirl, and her parents are coming over

to meet us. I’m cooking a big poached Irishsalmon, but I want to match it with a goodItalian wine. Which one is best?

A Gavi di Gavi, Casa Brina, Bava,Piedemont, is dry and sophisticated,

and delicious. You’ll make a big impressionwith this: the in-laws will be talking aboutit for years afterwards!

Q I’m going to make your antipasti andbruschetta at home for my book club

night – I want a good, simple red to matchit, that’s not too expensive.

A The reasonably priced Montepulcianod’Abruzzo, Terra d’Aligi, Cantine

Spinelli, is suitably mellow with a kick. It’sideal for those girly nights in.

Q I’m going to Positano for my holidays,and I know it’s good to taste the local

wine. Which is best for that area?

A Yes, when travelling in Italy youshould always choose the local

regional wine. One of the best producers inthis area is Feudi di San Gregorio. Must-tries are their red Taurasi, Feudi di SanGregorio or their white Lacryma Christi.Enjoy!

All wines mentioned above are availablefrom Dunne & Crescenzi. Seewww.dunneandcrescenzi.com for details onthis and all their restaurants

Sean’s Tiramisu

Ingredients:

4 egg yolks

4 egg whites, stiffly beaten

150g caster sugar

400g mascarpone cheese

200g lady finger biscuits

200ml freshly brewed strong cold coffee

200g bitter cocoa powder

Method:

mBeat the egg yolks with the sugar,fold in the mascarpone cheese, foldin the egg whites.

Take the lady finger biscuits and dipthem one by one flat onto the coffee so thatonly half of the biscuit absorbs the coffee(this stops them from becoming soggy).Place a layer of the biscuits on the base of arectangular casserole dish. Cover withmascarpone cream. Continue the layersuntil the ingredients are used up, finishingwith the cream. Cover and refrigerate for atleast three hours. Sprinkle with cocoabefore serving.

Taurasi dei Feudidi San Gregorio

Terra d’AligiMontepulciano

d'Abruzzo

Gavi di Gavi, CasaBrina

Lacryma Christidei Feudi di San

Gregorio

CaraEileen

Sean’s Bucatini Amatriciana

Ingredients:

200g pancetta/Italian bacon, diced

200g pecorino cheese, grated

500g Garofalo bucatini pasta (or similarquality brand)

2 tins cherry tomatoes

4tbsp extra virgin olive oil

2tbsp balsamic vinegar

Salt

Method:

mUsing a heavy-based pan sauté thepancetta in extra virgin olive oil, addthe vinegar and turn up the gas for

half a minute. Add the tomatoes and a levelteaspoon of salt. Cook on a medium heatfor 15 minutes. Meanwhile, cook the pastain a large saucepan of salted boiling wateraccording to the instructions on the packet.Drain the pasta and place in a large servingdish. Add the sauce and cheese and serveimmediately. Buon appetito!

Recipes

12LOVEFOODIrish Independent

Autumn 2009

Lessons

With the new school yearupon us parents arethinking about whatfoods are best to put intotheir kids’ lunchboxes.

Only last month, the World CancerResearch Fund (WCRF) urged parents notto put ham sandwiches into their child’slunchbox every day. According to RichardEvans, a spokesman for the charity, “thereis convincing evidence that eating all sorts

of processed meat increases the risk ofbowel cancer”. Another study atSouthampton University found thatartificial additives are connected totantrums, poor concentration and slowprogress at school.

So the question remains, just what do youput in the lunchbox? And moreimportantly, how do you convince yourchild to eat healthily?

If possible, children should adopt ahealthy eating pattern from the age of five,viewing processed and sugary foods as anoccasional treat. In reality, though, this isnot always possible. The best way tointroduce the healthy alternatives to yourkids is one meal at a time – the more funthe option, the better!

Nutritionist Aoife Kirwan advises parentsto pack brain food in lunchboxes this term.“Lunch should supply your child with onethird of his or her daily food requirements,”she says. “Omega 3 is an important brainfood and because it cannot be produced in

the body we need toget it from food. Awealth of research hasproven how it helpsconcentration, learning, healthy braindevelopment and brain function.”

According to Aoife, the simplest andmost effective way to plan a healthy lunch isto place at least one item from each of thefour food groups in your child’s lunch:cereals, bread and potato; fresh fruit andvegetables; dairy products; and themeat/fish group.

Lunchbox Food GroupsRecommendations

Nutritionist AoifeKirwan offersCollette Devlin somehealthy alternativesfor your child’slunchbox

Cereals, bread and potatoTake one or more portions from this group –but note that depending on the age and activitylevel of the child, they will need extra portionsfrom this group as they get older.1 slice of wholemeal/wholegrain bread1 slice of half wholemeal and white1 brown finger roll or 1 wholegrain bap1 brown bread scone1 small wholemeal pitta1 small wrap2 wholemeal crackers/crispbreads1 bagel1 medium potato2 tablespoons boiled rice, pasta, couscousor noodles

Fresh fruit and vegetables Take two portions from this group1 medium-sized fresh fruit, e.g. orange,apple, banana, pear, 10 grapes2 small fruits, e.g. kiwi, mandarin1⁄2 glass unsweetened fruit juiceSmall bowl of salad vegetables, e.g. cherry tomatoes, lettuce, cucumber,carrot, celery, pepper2 tablespoons cooked vegetablesHomemade vegetable soup

Dairy products Take one portion from this group1⁄3 pint (190ml) milk1 carton yoghurt1oz (25g) cheddar/edam cheese2 cheese singles1 yoghurt drink (190ml)

Meat/FishTake one portion from this group2oz (50g) lean cooked pork, lamb or beef2oz (50g) chicken/turkey2 eggs3oz (75g) fish, e.g. tinned tuna, salmon,mackerel, sardines1oz (25g) peanut butter4oz (110g) baked beans

Stuck for lunchbox ideas? Aoife offerssome healthy suggestions in her packedlunch planner.

Monday:Turkey with a teaspoon of cranberrysauce, lettuce and tomato on brownpitta bread; a glass of milk and abanana (in winter, the lettuce andtomato can be substituted with aflask of homemade vegetable soup).

Tuesday:Brown roll with tinned salmon,sweetcorn and a teaspoon of lowcalorie salad cream; a carton ofyoghurt and two small oranges.

Wednesday:Two slices of wholegrain bread with1oz of cheese, relish and cucumber;one carton of unsweetened fruitjuice and an apple.

Thursday:Pasta spirals with cherry tomatoesand tinned tuna; a chopped pepperwith light vinaigrette dressing;yoghurt drink and 10 grapes.

Friday:A small wrap with diced chicken, ateaspoon of pesto, rocket and beansprouts – fold the wrap and cut intwo; milk and a pear.

Snacks and Alternatives“Depending on the child’s age andwhether or not they are staying infor after-school activities, they mayneed to supplement their lunchboxeswith extra portions of healthy foods,”explains Aoife. Here are somesuggestions:Suitable drinks for children:WaterHomemade vegetable soupUnsweetened fruit juicesMilkYoghurt drinks, smoothiesFlavoured milksSnacks:Fruit sconeSmall box of raisinsNuts (ensure your children are usedto eating nuts so there is no fear ofchoking – and be aware if anyoneelse in the class is allergic)Banana bread, fruit loaf, tea brack,barm brack Wholemeal biscuit, fig rolls

LunchboxPlanner

Lunchbox

13LOVEFOOD

Irish Independent

Autumn 2009

If you want to let your child make a moreindulgent treat, then try this classic:

Rocky Road There’s little cooking involved here as thecake sets in the fridge. You can vary theingredients to suit your taste or the kids’ as well.

Ingredients:

400g bar milk or dark chocolate, or a mix– depending on taste

1 tin of condensed milk

100g butter

1 medium bag of bite-size marshmallows

1 small tub of glace cherries

A handful of roughly chopped almonds or walnuts

1 packet of digestive biscuits – 300gapprox – roughly crushed with a rolling pin

A handful of raisins

A handful of dessicated coconut

Method:

mMelt the chocolate and the buttertogether in a bowl, suspended over apan of simmering water. This can

also be done in the microwave on a mediumheat. Once melted, add the condensed milkand mix thoroughly.

Take the chocolate mixture off the heatand add in the digestive biscuits and all theother ingredients. Mix well. You can add aslittle or as much as you like of the otheringredients.

Spread the mixture into a shallowtray lined with cling film, flattenout, and place in the fridgeto set for an hour or two.Once set, cut intosquares and dust withicing sugar. Afantastic treat formum and dadtoo with a cupof tea!

Nicola Strawbridge gets kids into thekitchen with some easy recipes

Muffin

Recipe

Recipe

It’s great for children to get involved inthe kitchen – learning about food andpicking up basic skills like baking. Itcan be hard to inspire kids, though.So, we’ve come up with with some

easy recipes that they can mess around with

by adding different ingredients andflavours. This recipe is pretty healthy, too:by replacing most of the fat with plainyoghurt, these muffins can be more of aneveryday treat – for breakfast, the lunchboxor as a tasty dessert.

Basic Muffin Recipe

Ingredients: Makes 8-12

340g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

200g caster sugar

2 eggs, beaten

50g butter, melted and cooled

300ml plain yoghurt

Method:

mPreheat the oven to 200°C. Line amuffin tin with paper cases or, betterstill, use silicone moulds.

Sift all the dry ingredients into a bowl,and make a well in the middle. Mix the wetingredients together and graduallyincorporate into the well, mixing to asmooth batter – you may need to use asplash or two of milk if it’s too thick. Becareful not to over-mix though as this canmake for tough muffins.

Mix in your chosen ingredients – seebelow – and then divide the mixturebetween the muffin cases. Bake in thecentre of the oven for 20-25 minutes oruntil the muffins are springy to the touch.

Cool on a wire rack before digging in!

Simply add in any of the ingredientsbelow to create your favourite kind of muffin.

Blueberry – Add half a punnet ofblueberries to the batter, then studthe rest of the blueberries on topbefore baking. Amazing served witha dollop of yoghurt. My favourite!

Banana Nut – Add two ripe mashedbananas, and a generous handful ofchopped nuts.

Cinnamon Raisin – Add 120g ofraisins and two teaspoons of ground cinnamon.

Zesty Orange and Poppy Seed – Addthe zest of two oranges plus thejuice of one – use a little lessyoghurt in this one. Also great withlemon or lime.

Chocolate Chip – Add 150gchocolate chips and a tablespoon ortwo of cocoa powder.

Toffee Pecan – Add crushed pecansand a small dollop of toffee sauce to each.

Muesli – Use wholemeal flour andadd your favourite muesli, plussome chopped dried fruit, for atasty breakfast treat.

So, you get the picture – you can addalmost anything. Let the kids decide!They can each make differentflavours for all the family to try.These muffins can be made two daysin advance – they keep well whenstored in an airtight container.

Cooking with Kids

Now for thegood stuff...

The

Magic

BreakingNews

14LOVEFOODIrish Independent

Autumn 2009

Get set to experience the world-famous German Oktoberfest at theDublin Docklands from 8th-18th October 2009. For the secondyear running, the original Paulaner Oktoberfest will come fromGermany to Dublin. Paulaner is one of only six beers permitted toexhibit at Munich’s legendary Oktoberfest.

Visited by over 70,000 people last year, the Dublin PaulanerOktoberfest has become one of the highlights of the autumncalendar. A marquee representative of that in the MunichOktoberfest, German markets, as well as over 24 Munich barmaidswill descend on George’s Dock for some German fun, food,entertainment and authentic Bavarian beer. Don’t miss it!

ExperienceOktoberfest – in Dublin!

Istanbullus are very proud of their national cuisine – andwhat a cuisine it is! Local eateries compete with each other toproduce the most amazing meze (Turkish hors d’oeuvres ortapas), the freshest possible seafood and the juiciest kebabsyou will ever taste.

Food here is a national pastime and you can eat at any timeof the day or night. Restaurants are always teeming withlarge groups of locals, usually also enjoying a bottle or two ofRaki, the local tipple.

Turkish food has a rustic and traditional base; locallyproduced ingredients are used when in season and alwaystreated with great respect.

You truly feel like a welcome guest in someone’s homewhen visiting Istanbul. This city is surely for me the ‘delight’in Turkish delight!

Where to eat: Sofyali 9, Haci Baba, Refik, Boncuk (try theexcellent yoghurt and mint salads). For amazing views tryLeb-i derya. Don’t miss the delicious stuffed potatoes andfresh fruit desserts served by street vendors near the OrtakoyMosque (also one of the best departure points for shortcruises on the Bosphorus).

How to get there: Turkish Airlines fly daily from Dublin toIstanbul direct – www.thy.com

Where to stay: I stayed in the new Titanic City Hotel inTaksim – www.titanic.com.tr. Abbey Travel specialise inpackages to Istanbul and offer great value three-night tripsfor just €299 plus taxes – see www.abbeytravel.ie or call (01) 804 7100.

Information on Istanbul is also available fromwww.tourismturkey.orgContact Ed at ed@becreative.ie

Gourmet TravellerEd Finn spent four incredibledays in Istanbul

SeptemberFest, Ireland’s premier independent drinks festival,returns to Farmleigh, Phoenix Park, Dublin on Saturday 12th andSunday 13th September from 11.30am to 6.30pm. Organised byBord Bia in conjunction with the Office of Public Works, itpromises to be a feast of food, drink, music, entertainment and funfor all ages – and best of all entry is free!

Now in its second year, SeptemberFest showcases the very best ofindependent microbreweries, cider-makers, distillers and liqueurcompanies, with a host of artisan food producers onsite as well,plus live music and street entertainers.For more log on to www.bordbia.ie

Drink up atSeptemberFest 2009

Ireland is credited with invented whiskey –and yet, according to renownedindependent whiskey expert HeidiDonelon, we have not promoted ourselvesas a whiskey destination. Heidi’s solution isthe Ireland Whiskey Trail. This is theultimate guide to everything that is bestabout whiskey in Ireland. The IrelandWhiskey Trail includes Irish distilleries andwhiskey museums, plus the best whiskeypubs, hotel bars and shops around the country.For more go to www.irelandwhiskeytrail.com

Ireland’sWhiskey Trail

Locke’s Distillery Kilbeggan

15LOVEFOOD

Irish Independent

Autumn 2009

The winners of Bord Bia’s National Organic Awards 2009 will beannounced on Thursday 10th September. Now in their third year,the awards aim to recognise the achievements and raise theprofile of Irish organic food and drink manufacturers.

The fourth annual National Organic Week will take place from14th-20th September. Funded by the Department of Agriculture,Fisheries and Food and co-ordinated by Bord Bia, NationalOrganic Week aims to continue to raise consumer awareness oforganic food, how to recognise it when shopping and where tobuy it.For a full list of events around the country and organic recipes log on to www.bordbia.ie

National OrganicWeek is coming

The recession has led to anexplosion in early bird offers, lunchdeals, and special menus. Whetheryour budget is €10 or €100, you canfind great value offers and deals atfood website CheapEats.ie. Its sistersite, CheapEats Classifieds, collectsand displays special offers fromIrish restaurants and hotels. Theoffers are open to everyone: no needto register!

Here, you’ll find great deals fromrestaurants such as Saba, Jo’Burgerand Milano, as well as offers fromhotels such as the Woodlands in Co Limerick and Dunboyne Castle inCo Meath.Log on to www.cheapeats.ie/classifieds for more specials.

Win One of Four Dinners forFour People at Milano!Milano, apopular Italianrestaurant withbranchesthroughout thecountry, arecurrentlyrunning twospecial offers: atwo-for-one deal in association withthe Irish Independent; and a lunchspecial, where you can pick up anypizza, pasta, or salad, plus a drink,for €12.50. You’ll find Milanothroughout Dublin, as well as inCork, Galway, Limerick, andKillarney.

To celebrate these special offers,Milano have teamed up withCheapEats Classifieds to give awayfour dinners for four people, with abottle of wine. To win one of these four prizes, simplylog on to www.cheapeats.ie and leavea comment on our LoveFood/Milanocompetition post. Terms posted onCheapEats.ie. Good luck!

Win a Dinner forFour People!Value and Choiceat CheapEats.ie

This autumn you can take a food tour of New York with theEnthusiastic Gourmet (www.enthusiasticgourmet.com), filled with thedifferent tastes, aromas and traditions around the Lower East Side.What better time to take a trip to New York than when the dollar isdoing so well against the euro? With cheap flights, cheap shoppingand superb restaurants, New York is a terrific autumn destination.The official tourist board website for NYC, www.nycgo.com, is a greatsource of information for all things Big Apple, including the bestrestaurants to suit any budget.

Tastes of New York

Enjoy a one-of-a-kind meal at Chapter Onerestaurant on Parnell Square at the Chef’sTable, where you can sample the best thedelicious menu has to offer, courtesy ofMichelin-starred head chef Ross Lewis.Groups of six people can spend an evening,whether it’s a birthday, a business occasionor just a girly night in the city, having aneight-course taster menu meal, with acomplimentary glass of Champagne, for€85 per person. “I explain each course andtalk about how it is made,” says Ross. “Itcan be an eye-opener sitting in aprofessional kitchen.”Call (01) 873 2266 or emailinfo@chapteronerestaurant.com

Eat at theChef’s Table

LoveFood editor Kevin Flanagan (second from right) and guests enjoy the Chef’s Table atChapter One

Why not try a luxury Mediterranean cruise this year instead of theusual winter break? Topflight are offering a culinary as well ascultural experience, 11 nights and 11 different tastes – Barcelona,Morocco, Tenerife, Funchal, Malaga, Rome and Genoa, as well assuperb on-board cuisine with Italian chefs. Four restaurants, 20bars, sumptuous buffets, savoury snacks, gala dinners and finewines and you can enjoy all this from only €789pps, plus flights.

For those who love wine, there’s a winter Lake Garda ‘Stay andExplore Holiday’ that includes a wine tour, honey tasting, visits toVenice and Verona, and a boat trip on Lake Garda tastingwonderful Italian delights, from only €889pps including flights,half board and gala dinner.For more information go to www.topflight.ie or call (01) 240 1700.

Winter sun breaks

Bre

akin

gN

ews

16LOVEFOODIrish Independent

Autumn 2009

Taltarni T Series Victoria Shiraz 2006,€12.99

This Shiraz punches well above its weightin terms of quality. Matured for 12 monthsin a combination of French and Americanoak, it can be enjoyed young or keptcomfortably for four or five years.

David says: This is a beautiful wine from thecooler climate of Victoria. It has a real depth ofcolour; it’s rich and multifaceted on the nose.Mulberry fruit character with lovely spices andhints of oak. A great food wine too.

Rating:

We sample supermarket wines from Australia with wine expert David Whelehan

Australia produces some of themost popular wines in theworld, with regions like theBarossa Valley known for deep,rich Shiraz and Australian

Chardonnay also being a big seller.Shiraz is the classic red grape variety of

Australia. “With Shiraz you’re looking forlovely spicy red and black fruit aromas,maybe hints of liquorice, with a little bit ofevolution so you maybe get more leatherand more spice character coming throughas well,” says wine expert David Whelehan.

Australian Chardonnay is often simplycheap and cheerful, offering value belowthe €10 mark.

Australia also provides good climates forgrape varieties that are less well-knownhere, such as Sémillon, for which the

Hunter Valley is notable, and Grenache.Grenache is one of the grape types used inChâteauneuf-du-Pape – it’s blended withother varieties to make many wines –though “it’s quite unusual to make winefrom it individually”, David explains.

With strong New World contenders likeChile and Argentina offering terrific valueat less than €10 – and a resurgence in greatvalue wines from countries like Spain –cheaper Australian wines are being given arun for their money in terms of the qualityavailable for the price you’re paying, Davidtells us.

Nevertheless, we managed to gather aselection of highly drinkable, fantastic valueAustralian reds and whites, readily availablefrom your local supermarket. Enjoy!

Aldi

Lidl Marks & Spencer Superquinn O’Briens

Bushland Reserve Chardonnay 2008, €7.19

Aldi’s Bushland range is a selection of reds,whites and rosés available in their 67 storesnationwide. Produced in the renownedvineyards of the Hunter Valley, north ofSydney, this Chardonnay can be servedimmediately or kept for up to three years.

David says: Tinned pineapple character –ripe, sweet fruit, a little bit of peach, a nicefreshness. A little bitterness on the finish. It’llgo well with food; lightly chilled it’s going to beperfect for a night in with friends. Not a veryserious wine, just a pleasurable wine.

Rating:

Cimarosa Shiraz 2008, €5.49

Shiraz is the most-loved Australian grapevariety and this wine hails from thesoutheast of the country, where wineproduction dates back to the end of the 18th century.

David says: This is a straightforward easy-drinking Shiraz with ripe black fruit character,hints of spice and a deep red colour.

Rating:

M&S Hunter Valley Chardonnay 2008,€12.49

The Hunter Valley is one of Australia’sbest-known and well-established wineregions, producing wines with ripe, fruityand powerful flavours. This wine is 100 percent Hunter Valley Chardonnay, aged inFrench oak barrels for six months.

David says: This is an impressive wine. It’sgot a nice refreshing acidity. It’s not heavy, ithas a degree of elegance about it. Freshpineapple fruit character – it’s quite zesty,quite rounded on the palate. Delicious.

Rating:

Peter Lehmann Barossa Grenache 2005,€8.55

Peter Lehmann is one of the masterwinemakers of Australia’s famous Barossa.This wine is unwooded to bring out the berryflavours and is ideally served with lighterfoods such as pasta, pizza or even fish.

David says: Grenache never has deep colours;it has typically soft red fruit character. This is aclassic wine – very plummy. It’s rich, juicy andvelvety. This is for when it’s slightly coldoutside and you’re sitting in at the fire.

Rating:

Australian Winesaround a tenner

17LOVEFOOD

Irish Independent

Autumn 2009

We’ve all heard of units ofalcohol – those all-important measurementstelling us how muchwe’re allowed to drink for

a healthy lifestyle. It’s recommended thatmen take in no more than 21 units per weekwhile women rack up no more than 14.

A unit of alcohol is deemed to be a‘standard drink’ – a glass/half pint of beer(284ml), a small glass of wine (100ml) or apub measure of spirits (35.5ml). Thehuman body can usually dispose of around

one unit of alcohol an hour. So, ifyou’re in the pub and you

drink a pint of beer, it takeson average two hours to leaveyour system.

All wines, beers and spirits,however, are obviously not ofthe same alcoholic strength –and when you’re in a restaurantand you order a glass of wine, howcan you really tell how much is init? Keeping tabs on your alcohollevel is more complicated than itseems at first!

“A standard drink is supposed togive you 10 grams, or 12mls, ofpure alcohol,” wine lecturer ColinByford explains, “that’s a unit.” Itrarely works out that you’ll getexactly 12mls per drink, however.“If for example you’re drinking alager that has 4.5 per cent alcohol,that’s going to give you nearly 14mlsof alcohol per glass/half pint, butit’s still pretty close.”

It gets more complicated when itcomes to wine. Depending on

what you order, one glass ofwine can have almost twice

the alcohol level of another. “A100ml glass, depending on thewine, would give you anythingfrom 8mls of alcohol up to15mls.

“A light German Rieslingwould be about 8 per cent so

that’s 8mls per glass. A bigAustralian Shiraz, on the other hand, isgoing to be about 15 per cent, sometimes ashigh as 15.5 per cent alcohol, so that’s15mls or more you’re getting per 100mlglass.” Whites generally contain around 12per cent alcohol while reds are higher at 12-15 per cent.

Just to throw another spanner in theworks, however – it would be rare to find arestaurant that will serve you a 100ml glassof wine. Restaurants generally get sixglasses to the bottle, which works out at125ml per glass.

“The little quarter bottles you get in thepub are 187ml, so there’s nearly twostandard drinks in one of those, around two

units of alcohol – roughly the same as apint of beer.”

Colin adds: “The real killer is havingwine from a bottle where the glass isfrequently topped up. It is very easy to losetrack. Finish the glass before pouringanother.”

The important thing when getting your21 (for men) or 14 (for women) units a weekis not to use them all up on a Friday night.There is evidence now to suggest thatpeople who have one or two drinksregularly actually live healthier lives thanthose who don’t drink at all.

The National Institute on Alcohol Abuseand Alcoholism in the US reports thatmoderate drinkers on average live longerthan abstainers, while Harvard researchindicates that moderate drinkers decreasetheir risk of heart disease by 20 per cent ormore. These benefits disappear, however, ifone or two drinks a night becomes 10! It’salso recommended that you have at leastone or two alcohol-free days a week.

“Although alcohol is strictly speakingtoxic, in small quantities it seems to have abeneficial effect,” Colin concludes.

So, watching your units and knowingexactly what’s in your wine glass isimportant if you have an eye on your health.

Visit Colin Byford’s website atwww.southdublinwine.comFor more about alcohol units go towww.drinkaware.ie

What’s

The type of glass used can significantlyaffect the flavour of your wine. Colinsays: “Certain glasses work better fordifferent wines in terms ofhighlighting the aromas. For example,the tall thin champagne flute is bestfor champagne because it givesminimal surface area for the bubblesto escape. The big wide champagneglasses are actually the worst possibleglasses for champagne! Rounder stylesof glasses are better for reds becausethey keep in the aromas.”

Did you know?

in a

One Standard Drink

= =One

Standard

Drink

One

Standard

Drink

One

Standard

Drink

A glass of stout/lager/cider (284ml)A small glass of wine (100ml)A pub measure of spirit (35.5)

10gof pure alcohol

How much alcohol are you really consuming when you order thatglass of wine in a restaurant or a pub? Ben Murnane spoke to winelecturer Colin Byford to find out

glass?

18LOVEFOODIrish Independent

Autumn 2009

WaterDrinking plenty of water is one of the bestthings you can do if you're suffering from acold or flu. Dehydration wears you downand makes you more prone to infection.

EchinaceaEchinacea is commonly used to avoid colds,but could also be effective at treating themonce developed. It’s available in manyforms, including liquid extracts and as a tea.

ElderberryAn antiviral plant, elderberry can be takenin liquid form to help treat colds and

prevent the buildup of catarrh.

Chicken Soup The classic cold-and-flu food.James Wong, presenter of the hitBBC show Grow Your Own Drugs,combines chicken soup with gojiberries for an effective way oftreating colds.

GarlicAdd garlic to your cooking

wherever possible. Two cloves aday are recommended to boost

immunity. You can even mash itonto toast in the morning!

Chilli and GingerThese are also great ingredients to add tofood to promote healing.

MushroomsA recent study by Dr Keith Martin atArizona State University found thatmushrooms are a natural immune systembooster. The common white buttonmushroom even appeared to be better inthis regard than the likes of shitake oroyster mushrooms.

Pumpkin SeedsPumpkin seeds are rich in zinc, a mineralwhich many of us do not get enough of.

Blackcurrants, Kiwis, Broccoli, BrusselsSprouts, Oranges...and other fruits and green vegetables thatare sources of essential vitamin C.

As autumn and winter approach, David Jørgensen finds out which foods help ward off colds and sniffles

Boost

While the threat of swineflu is rarely far from ourminds, not every sniffleor sneeze will be the signof impending infection by

the pandemic. As it does its rounds, thelikelihood of getting a cold is probablyincreased for most of us.

Unfortunately, it would seem thatscientists are still searching for a cure forthe common cold, and whilst there is amyriad of man-made solutions availablefrom pharmacies and supermarkets (amultimillion euro industry in itself), it’salso the case that watching what we eat anddrink can help in the fight to keepinfections away.

Certainly, the foods we consume form anessential part in building up our immunesystems and preventing us getting coldsand flu. Once you have a cold, taking in theright fluids and eating properly can helpyou beat it quicker.

Scientific research is continuallyproducing evidence showing the naturalbenefits found in common foods andplants. A study in the US recentlydemonstrated the immunity-boostingproperties of the humble mushroom.

One popular cold remedy is echinacea,

available in many forms, including as a tea.Long regarded by many as a way of wardingoff the onset of a cold, recent research hasshown that the plant can indeed have apositive effect in actually treating a cold,reducing coughs, headaches and nasalcongestion.

Below are our tips on what to eat anddrink to help keep colds away, and toget rid of them quickly once they arrive.Remember, though, none of these is asubstitute for your GP! Watch your healthand consult your doctor if you are at all worried.

Food is yourarmour: keepingcolds at bay

Certainly, the foods we consumeform an essential part in building

up our immune systems andpreventing us getting colds and flu”

Natural YoghurtThe intestines contain more than twothirds of the body’s immunity cells – andthere’s hardly a better way to keep themhappy than with a good probiotic yoghurt.

Lemon and Honey The traditional Irish cure for a cold, a hottoddy, can just include honey for the throatand lemon for the sniffles and vitamins.But of course, a dash of whiskey can alsohelp to clear the sinuses!

It is vital that you consult your GP beforeattempting to use any natural remedy totreat any condition.

Bodyyour

20LOVEFOODIrish Independent

Autumn 2009

the

Whether you have embraced the retro joy of growing your own,or are simply taking advantage of what is in abundance in thesupermarket, LoveFood gives you some new ways to appreciategood, local, seasonal vegetables

Fig, parma and mozzarella saladMake a seasonal salad for an autumndinner party, like our fig salad. Thisstylish modern starter takes twominutes to throw together and thetaste sensation will leave your guestsbegging for more. Serve with somefresh crusty bread for mopping upthe delicious juices.

Method:

mQuarter some figs – one perperson is fine – and arrange ona plate with slices of parma

ham and a ripped up ball ofmozzarella. Scatter with torn basilleaves, a handful of toasted pine nutsand the zest of a lemon. Then dresssimply with olive oil and lemon juiceshaken together. Serve in the middleof the table, so everyone can dig inand enjoy!

BeetrootBeetroot is a fantastic, earthy root vegetablewith the most amazing colour. It istraditionally eaten pickled, but there aremany other uses.

Freshly Juiced – If you are lucky enoughto own a juicer, try squeezing freshbeetroot. Bursting with vitamins andminerals, it’s great for cleansing the liverand boosting your iron levels. Try mixedwith carrot, apple and fresh ginger for afantastic morning treat.

Roasted – Roast whole beetroots with alittle salt and maybe some rosemary for anhour or so, then dress with a little whitewine vinegar. Delicious served with somefresh crumbled goats’ cheese or feta, or as aside dish for roast lamb or chicken.

Horseradish – Horseradish is alreadyroast beef’s best friend, but try mixing somepureed roasted beetroot with readymadecreamed horseradish for an interesting twiston the Sunday favourite. It’s delicious!

AuberginesFat, shiny, purple aubergines are inabundance at the minute. Here are a fewideas to use them up…

Roasted – Simply sliced thickly androasted with a little oil and some rosemary, aubergine makes a great partner for roast lamb.

Ratatouille – The traditional vegetablestew is a warming, hearty treat when thelong nights draw in. Soften a couple of clovesof garlic with an onion in a splash of olive oil.Add one aubergine, sliced into half moons;two courgettes, sliced into rounds; and twored peppers, cut into chunks. When these aresoftened, add a can of chopped tomatoes andseason well. Simmer for 30-40 minutes.Taste to check for seasoning, then add ahandful of chopped parsley. Delicious servedhot or cold, with wholegrain rice or as anaccompaniment to meat.

Stuffed – Halve an aubergine and roastfor half an hour to soften. When ready,

scoop out the flesh, reserving the shell.Chop the flesh and add to a pan of softenedonions, garlic, chopped peppers and rice.Add back into the aubergine shell, top witha little crumbled feta, and bake for a furtherhalf an hour. Served with a green salad, thismakes a wonderful meat-free supper.

Figs We love it when we go to the greengrocerand there is a glut of ripe figs, sweetlybursting out of their skins. We always pickup a big bagful – they are cheap,flavoursome and are great for sweet andsavoury dishes.

Baked figs – A really simple dessert.Halve or quarter some figs, drizzle withhoney and scatter on a few pine nuts. Bakein a hot oven for 20 minutes, then servewith ricotta cheese. This is also great withsome Greek yoghurt for breakfast, or as anaccompaniment to a cheeseboard.

veggiesof your

Makemost

21LOVEFOOD

Irish Independent

Autumn 2009

Meaty Tips from The Market Butcher

For the next few issues, MichaelBermingham from The MarketButchers will be dishing out hisadvice on all things meat andproviding you with tasty recipes totry at home. If you have any queriesor questions you want to ask, emailben@becreative.ie

It’s naturalThis issue’s recipe is a Connemara HillLamb burger. It is the only lamb product inIreland with PGI (Protected GeographicalIndication). Connemara hill lamb isindigenous to the region and matures at aslower rate, gaining the benefits of thenatural habitat

The result is a lamb of specialised taste,quality and flavours due to a diet of naturalherbs, heathers and grasses unique to theregion west of the Corrib system.

ENJOY!Michael

The Market Butchers

For the rosemary aioli

1 jar mayonnaise

4 large sprigs fresh rosemary

To make1. For the burgers, sauté the onion andgarlic in a little oil then leave to cool. Next,mix these with the Connemara Hill Lambmince and all the other ingredients. Thisrecipe should make eight burgers. Place theburgers on a hot barbecue and cook themfor two minutes on each side. Leave themlonger if you would like them well done.2. For the dressing, sauté the shallot andgarlic in a little olive oil in a heavysaucepan. Add all the other ingredients and slowly simmer for 20-30 minutes, then season.3. For the aioli, mix the mayonnaise androsemary and leave in a covered jar for twodays, then remove the rosemary sprigs.

To servePlace a burger in a bun and add a teaspoonof tomato chutney. Place the dressed rocketon top then add a teaspoon of the aioli.

Michelin-starred chef Derry Clarke of l’Ecrivain restaurant with Michael Berminghamat Taste of Dublin

Cumin-Spiced Connemara Hill LambBurger with Rocket, Rosemary Aioli& Tomato Chutney

What you needFor the burgers

1kg minced Connemara Hill Lamb

1⁄2tsp cumin powder

1tbsp tomato paste

1⁄2 onion, diced

1 garlic clove, crushed

1⁄2tsp salt

1⁄2tsp black pepper

1tsp chopped parsley

For the dressing

1 cup of rocket, dressed with a little olive oil

2 chopped plum tomatoes

1 shallot, diced

1 garlic clove, crushed

1⁄2tsp tomato paste

1tbsp brown sugar

2tsp white wine vinegar

22LOVEFOODIrish Independent

Autumn 2009

Nothing can beat Mother’shome-cooked Sunday lunch– or can it? We decided totake the lady in question outfor a Sunday treat. Arrivingtoo late for lunch, whichwas booked out, wesampled a quick drink inthe adjoining traditional barbefore dinner servicestarted. As we were broughtthrough to our table, Icouldn’t help but notice thatthe restaurant wing was aconservatory-typeextension, with the originalold stone in view, adding tothe authenticity of this old-style venue.

The specials menu andthe evening menu supplieda comprehensive list oftraditional Irish meals andcontemporary Europeandishes that includedinteresting seafoodassortments, steak, apoultry selection and vegetarian options.Our three starters of mussels, prawns andlocal pigeon (which ranged from €6.50 to€7.95) were appetising and served withdelectable homemade brown bread. Andyes – the pigeon actually tasted good! Ourmains – pork belly with root vegetables anddivine herb gravy, traditional steak, andjuicy Aylesbury duck (priced between €16.95and €26) – were equally delicious and sofilling we could barely finish. This is a

popular family venue that serves qualityfood at great value.

Grogan’s of GlassonAthloneCo Westmeath

T: (090) 648 5158

Rating:

LOVEFOOD

The four-star Hampton isan exquisitely stylishboutique hotel inDonnybrook – the whiteGeorgian facade gives nohint of the eclectic, almostpsychedelically colourfuland chic design inside. TheBar Bistro at Hampton has arelaxed feel, soft darkercolours contrasting withmuch of the designelsewhere. I wandered inhere recently for lunchbefore the one o’clock rush,checking out the traditionaland fairly pub-grub-styledmenu: options includedCaesar salad, pork andapple sausages with mash,beer-battered fresh codfillet, Irish stew, and mildchicken curry.

Just as the Georgianfacade hides the chicinterior, however, the fairlyordinary-seeming menu atHampton hides the fact that the food isexceptionally well made. Classics are doneto perfection. I ordered the surf and turf(€14.95), and it was one of the finest I’veever tasted: prawns beautifully sautéed,steak fresh and juicy, and the mashedpotatoes deliciously rich and creamy butnot too heavy. The early bird special here isalso impressive value for a four-star hotel:two courses for €16 or three courses for€21.50 between 5.30pm and 7.30pm.Overall, this is a gem.

Hampton Hotel19-29 Morehampton RoadDonnybrook Dublin 4

T: (01) 668 0995www.hamptonhotel.ie

Rating:

(€14.95) and the Avoca Fish Pie (€14.95). Allwent down exceptionally well. The wineoptions are extensive too and it’s a goodspot for breakfast.

The Fern House CafeAvoca Handweavers KilmacanogueCo Wicklow

T: (01) 274 6990www.avoca.ie

Rating:

Adjacent to (andpart of) The OldGround Hotel, TheTown HallRestaurant in theheart of Ennis is acontemporary andelegant venue, andwas the perfectlocation for a recenthen night dinner.Our group of 18 waswarmly greeted onarrival and seatedtogether atbeautifully laidtables surroundedby modern artworks. We ate from the a la carte menu,which is packed with fresh fish and anexcellent range of meats, and the night’s‘Evening Specials’.

Being a lover of seafood, I had the pan-seared scallops to start, which were servedwith a delicious cauliflower and bay leafsauce, Clonakilty black pudding andscallion puree (€10.50). The main courseswere equally mouth-watering. My char-grilled sirloin steak on scallion and chivecreamed potato (€26.00) was cooked toperfection and the beer-battered onionsrings were wonderful.

The Town Hall Restaurant also serves lunchwith a mixture of modern bistro-styledishes and tea-room fare.

The Town Hall RestaurantThe Old Ground HotelEnnis Co Clare

T: (065) 689 2333

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The Town Hall Restaurant

Avoca is famous forits cafe food, stand-out salads anddelicious breads.The Fern HouseCafe at Avoca inKilmacanogue, CoWicklow is adifferent kind ofbeast, a ‘properrestaurant’ takingtraditional Avocaquality to a newlevel.

The first thingthat stood out for uswas the beautifulsetting itself; withlilies, fern trees, tropical palms and orangeplants looming large it has the feel of aGeorgian arboretum, and with massivewindows it seems to blend seamlessly intothe garden outside.

The restaurant has a bright, ‘ladies wholunch’ atmosphere and while the lunchmenu is not the cheapest around it is full ofquality. With four in our party we had Char-grilled Tuna Loin on Wilted Spinach with aTomato, Pine-nut, Raisin & Olive Salsa(€16.95), Honey-glazed Loin of Bacon withCreamed Savoy Cabbage, Mashed Potato &Parsley Sauce (€16.95), the Organic BeefBurger with Chunky Chips Cooked in Duck Fat

Grogan’s of Glasson

Out&AboutAvoca Fern House Cafe Hampton Hotel Bar Bistro