Inhaltsverzeichnis für June 2018 in Easy Cook

June, as the song goes, is ‘bustin’ out all over’, and there’s an abundance of juicy ripe strawberries in the markets and shops. There’s nothing more quintessentially British than this plump red fruit, and so we’re celebrating their gorgeousness with a punnet-load of recipes (p44). After all, what better way is there to watch Wimbledon on the BBC than with a bowlful of strawbs? We’ve also got loads of ideas for eating outdoors, including hot, hot, hot recipes from DJ BBQ’s Fire Food cookbook on page 62, and the scrumptious sausage roll-ups on this page. Have a great summer. Pack a posh picnic... Sausage roll-ups • Makes 12 • Prep 10 mins • Cook 30 mins Heat oven to 200C/180C fan/gas 6. Put 12 chipolatas in a roasting tin and…

Piri-piri prawn wraps • Serves 4 • Prep 15 mins • Cook 25 mins 150ml pot soured cream 1 lemon, juiced small pack mint, chopped 300g peeled raw king prawns 4 tsp vegetable oil 3 large garlic cloves, crushed 1 bird’s-eye chilli, finely chopped (deseeded if you don’t like it too hot) 1 tsp paprika 4 large flatbreads 3 red peppers, deseeded and thinly sliced 3 Little Gem lettuces, shredded 1 Heat oven to 160C/140Cfan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.…

Fresh tomato & courgette penne • Serves 2 • Prep 10 mins • Cook 15 mins 2 tbsp olive oil 200g baby courgettes, sliced on the diagonal 4 large tomatoes (about 400g in total) 200g penne 1 garlic clove, crushed pinch of sugar (optional) 2 tbsp crème fraîche small bunch basil, torn 1 Heat the oil in a frying pan. Fry the courgettes for 4-5 mins until softened (you may need to do this in two batches), then remove and set aside. 2 Meanwhile, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water. Remove the skins and seeds, Ì›i››V››«›Ì›i›yiÛ°›Ƃ ›Ì›i› pasta to the boiling water and cook following pack instructions. 3 Add the tomatoes and…

Indian prawns with cauliflower • Serves 4 • Prep 5 mins • Cook 50 mins 1 cauliflower, chopped into florets 2 tsp sea salt 1 tbsp olive oil 1 onion, finely chopped 1½ tbsp chopped coriander, plus extra to serve (optional) 2 garlic cloves, crushed 0.5cm piece fresh ginger, grated 1 tsp ground cumin ½ tsp ground turmeric ¼ tsp ground coriander 1/8 tsp ground cinnamon 400g can coconut milk 400g can chopped tomatoes 225g frozen king prawns 1 Heat oven to 200C/180C fan/gas 6. Put the cauliflower florets in a roasting tin, sprinkle over 1 tsp of the salt and drizzle over the oil. Bake for 30 mins. 2 Meanwhile, make the sauce by mixing the onion, coriander, garlic, ginger, spices, coconut milk, chopped tomatoes and the rest of…

Strawberry jam • Makes 3-4 jars • Prep 20 mins plus overnight macerating • Cook 40 mins 1kg strawberries 750g jam sugar 1 lemon, juiced small knob of butter (optional) 1 Hull the strawberries and halve any large ones. Put the strawberries in a bowl (see A) and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve and ensures the fruit doesn’t disintegrate too much. 2 Put two saucers in the freezer for later. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently to dissolve all the sugar. If any sugar remains on the sides of the pan, dip a pastry brush in hot water…

Pasta with pine nuts, broccoli, sardines & fennel This flavour combination is very typically Sicilian. The raisins are sweet, the olive oil spicy, the pine nuts crunchy and the sardines salty. • Serves 6 • Prep 15 mins • Cook 15 mins 4 tbsp extra-virgin olive oil, plus a splash 500g bucatini or long pasta, like spaghetti 500g purple sprouting broccoli, stalks halved if very large 2 red onions, sliced 4 garlic cloves, thinly sliced 1 small fennel bulb, very thinly sliced 50g good-quality canned sardines in oil 25g pine nuts 25g raisins ½ lemon, zested and juiced chilli flakes, to serve 1 Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the…

These techniques work for a classic kettle barbecue or similar. If you don’t have a base grill (like the pictures), simply load the charcoal into the bottom of the cooker. Half and half I use this technique most of the time. It’s quick and easy to set up. Once the coals are cooking, lay them out over half of the base of the cooker, so that one half has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone that gets you out of trouble, but still allows the food to cook. I normally have the bottom and top pinwheels fully open with this method. Target This does what it says on the tin. Lay your coals in an even circular pile right…

Shortcust options Berry, almond & meringue tart A showstopper pud with a layer of marzipan baked into the base – everyone will want the recipe. • Serves 12 • Prep 20-40 mins • Cook 5-25 mins (depending on whether you bake your own pastry) 500g pack marzipan 1 x 23cm round tart case – ready-made or bake your own with 300g bought shortcrust pastry (see p76) 600ml pot double cream 2 tbsp icing sugar 2 tsp rose water (optional) 5 small meringue nests, crushed 600g mixed berries (we used raspberries, blackberries, blueberries and cherries) 50g toasted flaked almonds 1 Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle…

• This is a recipe for older teenagers with adult supervision as working with hot sugar could be dangerous. • You need to be precise when making sweets and confectionery, so it’s worth investing in a sugar thermometer. • Fudge gets its melt-in-the-mouth consistency from the small sugar crystals that are created by beating the mixture as it cools. If you beat the mixture before it has cooled to 110C, you will encourage larger crystals to form, which can make it grainy. • For the best result, beat the mixture until it has almost set, then pour into a tin and smooth over.…

Frittata or tortilla: what’s the difference? Not much, except the country it’s made in. Tortillas are Spanish and frittatas are from Italy, but they are essentially the same thing – a thick omelette that isn’t folded or rolled. Pea, feta & summer herb frittata • Serves 4 • Prep 15 mins • Cook 40 mins 300g new potatoes (such as Jersey Royals), halved if large 4 eggs and 2 egg whites splash of milk 1 garlic clove, crushed 1 tbsp wholegrain mustard handful mixed soft herbs, such as dill, mint or parsley, roughly chopped 3 tbsp cream cheese 1 tbsp olive oil 1/2 tsp chilli flakes 1 courgette, coarsely grated 140g petit pois (defrosted if frozen) 100g feta, crumbled 50g sundried tomatoes, drained and roughly chopped 100g bag salad leaves,…

Summer potato salad (right) Put 750g new potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool. Whisk 75ml buttermilk, 2 tbsp light mayonnaise, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and Ω tsp caster sugar with seasoning. Once the spuds are cool, toss with the buttermilk dressing, 100g sliced radishes and 1 tbsp poppy seeds. Sprinkle over a 20g pack mustard cress to serve. Serves 6. Roast spicy new potatoes Heat oven to 220C/200C fan/ gas 7. Put 750g halved new potatoes in a pan of cold water. Bring to the boil and simmer for 8 mins until just cooked. Drain well, then tip into a large baking tray and toss with 2 tbsp vegetable…

Strawberry milkshake pops (see below) Hull 10 ripe strawberries and blitz in a food processor with 1 banana until smooth. Mix in a 405g can light condensed milk, then pour the mixture into 4 paper cups. Cover with foil and push a lolly stick through the lid until you hit the base of the cup. Freeze for at least 4 hrs until solid. Warm the moulds with your hands to release the pops. Will keep in the freezer for up to two months. Makes 4. Strawberry gin Mix 700ml gin with 400g sliced strawberries and 100g caster sugar in a large bowl and pour into a 1.5-litre sterilised Kilner jar. Store in the fridge and stir every two days for three weeks. Strain and chill to serve. Lovely sipped on…

Over the centuries, Sicily has been invaded and colonised in turn by the Greeks, Romans, Arabs and later the Spanish, with each leaving their legacy on the cuisine. The Greeks introduced vines and olives, and brought sheep, which provided the wÀÃÌ›À›V›ÌÌ>°›/›i›,››>›Ã› forced the Sicilians to cultivate wheat – at one time it was ‘the breadbasket of Rome’. It was the Arabs who planted the citrus groves and introduced aubergines and dried fruits, such as raisins, that go into the famous caponata. Then, from the New World, the Spanish brought ingredients including tomatoes and chilli, which make the base for rich pasta sauces.…

Lamb chops with red pepper & mint salsa This salsa is full of perky summer flavours. If you want to make it ahead, it will keep in the fridge for a couple of days. Bring it to room temperature before serving. • Serves 6 • Prep 15 mins • Cook 10-15 mins 12-18 lamb chops, depending on size 2 garlic cloves, thinly sliced rosemary sprigs FOR THE SALSA 290g jar roasted red peppers 1 garlic clove, roughly chopped 1 red chilli, roughly chopped generous handful mint 1 tbsp lemon juice 3 tbsp olive oil 1 Season the chops all over. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each. 2 For the salsa, put the…

Summer vegetable minestrone • Serves 4 • Prep 10 mins • Cook 30 mins 3 tbsp olive oil 2 leeks, finely sliced 2 celery sticks, finely chopped 2 courgettes, quartered lengthways, then sliced 4 garlic cloves, finely chopped 1 litre vegetable stock 250g asparagus, woody ends removed, chopped 100g frozen peas 200g frozen broad beans small bunch basil, most chopped crusty bread, to serve 1 Heat the oil in a large saucepan, add the leeks and celery, and cook for 8 mins until soft. Add the courgettes and garlic, then cook gently for 5 mins more. 2 Pour in the stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. Stir in the chopped basil…

Aubergine, lemon & pepper salad • Serves 6 • Prep 15 mins • Cook 30 mins 2 aubergines, diced 1 red onion, chopped 6 garlic cloves 2 red peppers, deseeded and chopped 4 tbsp olive oil 4 vine tomatoes, chopped 1 lemon, zested and juiced 4 tbsp chopped mint 100g black olives 1 Heat oven to 220C/190C fan/gas 7. Toss the aubergines, onion, garlic and peppers together with the oil, then roast for 30 mins until the vegetables are tender. Tip into a bowl. Can be done a day ahead. 2 Add the tomatoes and lemon zest and juice, then season. Stir in the mint and olives, then serve. Can be made a few hours ahead and kept in the fridge. Bring to room temperature before serving. PER SERVING 145…

The simplest roast chicken • Serves 4 • Prep 15 mins • Cook 1 hr 30 mins 2 unwaxed lemons 1 chicken (about 1.8kg), legs untied 6 bay leaves small bunch rosemary, broken into sprigs 2 garlic bulbs, cut across the middle 1.5kg potatoes, peeled and quartered 2 tbsp sunflower oil 50g butter, softened broccoli or summer salad, to serve 1 Heat oven to 190C/170C fan/gas 5. Halve the lemons. Prick one lemon half all over with a knife, then put it inside the cavity of the chicken with one bay leaf, a few sprigs of rosemary and half a head of garlic. Slice the rest of the lemon halves into wedges. 2 Tip the potatoes and the rest of the garlic into a roasting tin, toss with the oil…

Strawberry & tarragon panna cotta The sprigs of tarragon in the picture are a dead giveaway, but if you want to challenge your family's taste buds, leave them off and ask them to guess where the aniseed flavour is coming from. • Serves 6 • Prep 15 mins plus steeping and at least 6 hrs chilling • Cook 10 mins 450ml double cream 400ml milk 20g pack tarragon 4 sheets leaf gelatine sunflower oil, for the moulds 100g caster sugar 450g strawberries, roughly chopped 25g icing sugar, plus extra to taste 1 Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again. 2 Meanwhile,…

Mozzarella & orange salad with coriander seed dressing • Serves 6 • Prep 10 mins • Cook 2 mins 1 tbsp coriander seeds 3 oranges 3 tbsp extra virgin olive oil 2 tsp sherry vinegar 3 x 125g balls buffalo mozzarella handful lamb’s lettuce handful mint leaves crusty bread, to serve (optional) 1 Toast the coriander seeds in a frying pan. Leave to cool a little, then roughly crush using a pestle and mortar. 2 Grate the zest from half an orange, then segment all three, reserving any juice. Mix the seeds with the oil, vinegar, orange zest and 1½ tbsp orange juice, then season. 3 Tear the mozzarella into large-ish pieces and arrange on a platter with the orange segments and lamb’s lettuce. Drizzle over the dressing and scatter…

Thick halloumi slices are a great alternative to meat burgers Grilled halloumi burger with smashed avocado Every good pitmaster needs a solid veggie burger in their arsenal. This recipe is also a favourite among meat-eaters, and is simple, quick to make and packed with flavour. • Serves 4 • Prep 15 mins • Cook 5 mins • BBQ set-up: target (see p65) FOR THE SEASONING 1 tsp sumac pinch cayenne pepper 1 tsp paprika FOR THE SMASHED AVOCADO 2 ripe avocados 1 lime, juiced FOR THE BURGERS 4 slices halloumi, 2cm thick olive oil, for drizzling 4 burger buns (brioche or demi-brioche) handful mint leaves, chopped pomegranate molasses, for drizzling 2 ripe tomatoes (preferably beef), sliced bunch of rocket 1 Put the seasoning spices in a bowl and mix well.…

Butternut squash laksa It may seem like it has a daunting list of ingredients, but this fragrant spiced noodle soup is surprisingly easy to make and is ready in a little over 30 minutes. If you have to make a special trip to buy the ingredients, make a double batch of the paste and freeze half to use another time. • Serves 4 • Prep 15 mins • Cook 30 mins 1 butternut squash (approximately 1kg) 3 tbsp coconut or vegetable oil 400g can coconut milk 1.2 litres vegetable stock 6 lime leaves, stems removed 2 tbsp no-fish sauce (see below) 1 tbsp palm sugar 1-2 limes, juiced, plus wedges to serve 200g dried rice noodles FOR THE PASTE 3 dried red chillies, deseeded 30g piece fresh ginger, chopped 3…

Fried eggs on toast becomes a bit special with a few extra ingredients. A great dish for brunch, lunch or supper and it takes just 15 minutes to make Breakfast in bed Chilli & garlic leeks with eggs on toast • Serves 1 • Prep 5 mins • Cook 10 mins 2 tbsp olive oil 1 large leek, sliced 1 garlic clove, crushed good pinch chilli flakes, plus extra to serve 2 eggs 2 slices of good-quality sourdough 2 tbsp Greek yogurt squeeze of lemon 1 Heat 1 tbsp oil in a frying pan, add the leeks, garlic, chilli and a good pinch of seasoning and cook until the leeks have softened, about 6-8 mins. 2 Once the leeks are nearly done, push them to the side of the pan,…

Parmesan potato skins Heat oven to 180C/160C fan/gas 4. Bake 4 large baking potatoes for 50-60 mins. Once cooked, cool slightly, then halve and scrape out the middles, leaving about 1cm of potato in the skins. Cut each skin into three, then toss on a baking sheet with 1 tbsp olive oil, Ω tsp salt, Ω tsp cayenne pepper, Ω tsp paprika and 2 tbsp grated parmesan (or vegetarian alternative). Bake for 10-15 mins until crisp and golden. Serves 4. %JKPGUG›URKEGF› seed mix Heat oven to 150C/130C fan/gas 2. Lightly whisk 1 egg white, then add ››VUR›%JKPGUG›ƂXG›URKEG›RQYFGT and Ω tsp salt. Add ››I›UWPƃQYGT› seeds and 85g pumpkin seeds, and coat well. Spread out in a single layer on a lightly oiled baking sheet. Bake for 12 mins. Cool before eating.…