Audio version

32

HEALTH&HABITAT

February/March 2012 www.esb.ie/em

HEALTHY EATING

A TOUCH OF SPICE

Download the Easy Food App for tasty recipes and features that will help you to make a delicious meal with the ingredients in your fridge!

The Easy Food App is available from iTunes.

TRINIDAD LAMB CURRY WITH COCONUT RICE
Serves 4

Juice of 1 lime
2 small red chillies, deseeded and finely chopped
1 tbsp curry powder
2 tsp ground cumin
2 garlic cloves, crushed
A large handful of coriander leaves, finely chopped
60ml vegetable oil (or rapeseed oil)
1kg diced lamb (leg or shoulder)
1 large onion, finely chopped
5 large tomatoes, deseeded and diced
350ml chicken stock

For the coconut rice:
500g basmati rice
240ml coconut milk

1 To make the marinade, add two tablespoons of lime juice, the red chillies, curry powder, cumin, garlic, coriander and one tablespoon of oil into a bowl. Stir to combine.

2 Add the lamb and stir until well combined. Cover the bowl with clingfilm and place in the fridge for at least two hours.

3 Heat the remaining two tablespoons of oil in a large saucepan over a medium heat. Add the onion and cook for three minutes, until soft.

4 Stir the lamb and marinade, tomatoes and stock into the saucepan and bring to the boil. Then reduce the heat to low and simmer, uncovered and stirring occasionally, for 1½ hours until the lamb is tender.

5 To cook the rice, place a saucepan of water over a high heat and bring to the boil. Add the coconut milk to the water and then add the rice and cook as per packet instructions. Serve with the curry.

SPICED SALMON WITH PINEAPPLE SALSA
Serves 4

1 small red onion, chopped
1 green chilli, deseeded and finely chopped
1 tbsp ground allspice
1 tbsp brown sugar
2 tsp dried thyme leaves
4 salmon fillets, skinless

For the salsa:
500g fresh pineapple, peeled, cored and cut into 1cm pieces
(you can also use tinned, once it is in its own juices, not in syrup)
A large handful of fresh coriander, roughly chopped
Juice of 1 lime
1 tbsp olive oil

1 Add the red onion, chilli, allspice, sugar and dried thyme into a food processor or blender and pulse until smooth.

2 Place the salmon in a bowl and add the spice mixture. Turn the salmon in the mixture to coat. Cover with clingfilm and place in the fridge for at least 15 minutes.

3 For the salsa; add the pineapple, coriander and lime juice into a bowl and stir together.

4 Heat the oil on a griddle pan over a high heat. Add the salmon fillets to the pan to cook for 3-4 minutes on each side or until cooked to your liking. Serve the salmon with pineapple salsa.

For more recipes see the latest issue of Easy Food on sale now.

QUICK BLOOD ORANGE TART
Serves 6-8

2 ready-rolled shortcrust pastry sheets, just thawed
125ml orange juice
350ml cream
110g caster sugar
4 eggs, lightly beaten
200g sugar
480ml water
4 blood oranges, thinly sliced

To serve:
Whipped cream

1 Preheat the oven to 170°C/fan 150°C/gas mark 3. Line the base of a tart tin (22cm diameter x 4cm deep) with the pastry sheet, making sure to ease it into the sides. Trim the edges and refrigerate for 15 minutes.

2 Remove from the fridge, cover with parchment paper and fill with baking beans or dried rice. Bake blind for 10 minutes.

3 Remove from the oven and remove the cooking beans and paper. Return to the oven for five minutes. Then set aside to cool.

4 Reduce the heat of the oven to 150°C/fan 130°C/gas mark 2. Combine the orange juice, cream, caster sugar and eggs in a bowl.

5 Pour into the tart base and bake in the oven for 45-50 minutes or until just set. Remove and set aside to cool.

6 To make the candied oranges, heat the sugar and water over a low heat and stir until the sugar has dissolved.

7 Add the orange slices and simmer gently for 8-10 minutes until the orange slices are slightly transparent. Set aside to cool completely.

8 Arrange the slices on top of the tart and serve with cream.

ESB Athletic Club update – Olympic countdown started

HAPPY NEW YEAR! Last year was one of the most successful years in recent times for the ESB AC, with an increase in club membership and race attendance seeing the Gents and Ladies’ teams finish fourth and fifth respectively in the BHAA League. The club also won the Trinity Trophy for the first time in its history. The trophy has since been engraved and took pride of place at the club’s Christmas lunch. ESB athletes current and retired attended the lunch, which was a big success.

Looking forward to 2012, the club aims to maintain and hopefully improve its current form and we are actively recruiting new members (see bottom of article for contact details).

The main deliverable and fundraiser for the club is the annual ESB Beach Race, this takes place on Sandymount Strand on Thursday May 22nd and is run under BHAA rules. This year’s beach race will be the first run using chip timing. All members of the club will be encouraged to assist with the hosting of the race and will be trained how to operate the new chip timing system.

The biggest sporting event of the year, however, will be the London 2012 Olympics. Electric Ireland is confirmed as a high profile, official sponsor of Team Ireland for the games. Those of you based in Head Office or Swift Square will have noticed the Olympic Countdown Clocks in both locations. Keep an eye out for other themed information, including posters of Irish Olympians in the Head Office restaurant. The ESB AC has volunteered to assist Electric Ireland with any events that occur during the year, we are currently getting a list of ESB Olympians together so please contact us if you know of anyone. Also note that the Olympic Flame will visit Dublin on Wednesday June 6th as part of the London 2012 Olympic Torch Relay.

Recent BHAA Results

• SDCC 2&4 miles XC Sat Jan 07, 2012: ESB Men 2nd in Grade B, 3rd in Grade C (full runner details on website).

Next BHAA Races

• NCF Cross Country - five miles for Men and two-and-a-half miles for Ladies - Saturday February 4th.
• Garda Cross Country - 4 miles for Men & 2 miles for Ladies - Saturday February 18th.
• NUI AIB XC - Saturday March 3rd.
• Dublin Airport XC - Saturday March 10th.
• NCF Flood Lite XC - Wednesday March 21st.

Further information: http://esbnet/athletic-club/; http://sharepoint/sites/Group/CIO/COO/CM/CSM/SC/ESB_Athletic_Club/default.aspx; ESB AC c/o Matt Reid: 70-26671, matthew.reid@esb.ie

SPORTSCO GRADUATION

ESB SPORTSCO General Manager Lorna Brady recently graduated with a masters degree in management from Trinity College and the IMI. Her MSc course was the last masters programme offered by TCD in conjunction with the IMI.