Easy Cook -julkaisun May 2018 -irtonumeron sisällysluettelo

The merry old month of May is a wonderful time. Shops are bursting with fresh spring produce and we get two bank holidays to relax and enjoy time in the kitchen. I’m looking forward to getting seriously stuck into the recipes in this month’s issue because not only will we all get to eat fabulous food, we’ll also save a fortune on meals out and about. Being budget-conscious doesn’t make me stingy; it just means I know what amounts to good value – as do you, which is why you’re here, enjoying Britain’s favourite value-for-money food mag! Start the month with spring in a bowl Pea & new potato curry Heat 1 tbsp vegetable oil in a large, deep frying pan. Add 2 onions, sliced, and cook over a low…

Black bean chimichurri salad • Serves 1 • Prep 15 mins • No cook 400g can black beans, drained and rinsed 1 tomato, roughly chopped 1/4 red onion, finely chopped 1/2 avocado, chopped 50g feta (or vegetarian alternative), crumbled into chunks FOR THE CHIMICHURRI large handful coriander large handful parsley 2 tbsp sherry or white wine vinegar 2 tbsp extra virgin olive oil 1/2 garlic clove, roughly chopped 1/4 tsp chilli powder 1/4 tsp ground cumin 1 Whizz all the ingredients for the chimichurri together in a blender until combined. Season to taste and set aside. 2 In a bowl or plastic container, toss together all the salad ingredients. Drizzle over the dressing, or keep it separate in a small pot to stir through the salad just before eating. PER…

Tuna sweetcorn burgers TheseÌÕ›>›LÕÀ}iÀÛ >Ài›Ài> Þ›››››ÕÃÌ›15 minutes Serves 4 • Prep 5 mins • Cook 10 mins 85g white bread, torn into pieces 198g can sweetcorn, drained 2 x 185g cans tuna in spring water, drained 25g cheddar, grated 3 spring onions, finely chopped 1 egg, beaten 2 tbsp vegetable oil wholemeal buns, lettuce and salsa, to serve 1 Whizz the bread to crumbs in a food processor, tip into a bowl, then whizz half the sweetcorn until finely blitzed and tip into the bowl. Add the remaining whole pieces of corn, tuna, cheese, spring onions and some seasoning to the bowl and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four burgers.…

Creamy tagliatelle with fennel • Serves 4 • Prep 10 mins • Cook 15 mins 1 tbsp olive oil 2 heads fennel, halved and thinly sliced 2 tsp fennel seeds 3 garlic cloves, finely chopped 300g tagliatelle or fettuccine 1 lemon, zested and juiced 6 tbsp mascarpone handful flat-leaf parsley, roughly chopped 1 Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden. Add the fennel seeds and garlic for the final 3 mins of cooking. 2 Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the water. 3 Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through, then toss in the cooked pasta and a few…

Butter-braised peas, lettuce & mint Use a combination of lettuces sliced differently to add a contrast of texture. Lettuce is delicious cooked, but it needs to be served straight away before it goes limp. • Serves 4 as a side dish • Prep 5 mins • Cook 5 mins 150ml vegetable stock 25g salted butter 140g fresh peas, podded (about 750g podded weight) 1 tbsp capers, rinsed 1 medium Little Gem lettuce, outer leaves removed and halved lengthways ½ iceberg lettuce, thinly shredded 10 large mint leaves, finely shredded small handful pea shoots slices of bread or toast, to serve In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the lettuces and…

Telly Party for 8 Peach Melba sunsets + Swedish meatball subs + Cheesy chips + Boo chicken m bang-a-bang cups + Douze-pointe pies + Bucks fizzer puds Boom bang-a-bang chicken cups Chicken gets a spicy kick in honour of Lulu’s fabulous 1969 winning tune. • Makes 8 • Prep 30 mins • Cook 5 mins 100g smooth peanut butter 140g full-fat coconut yogurt or natural yogurt mixed with 2 tbsp desiccated coconut 2 tsp sweet chilli sauce 2 tsp soy sauce 2-3 spring onions, finely shredded 3 cooked skinless chicken breasts, shredded 2 Little Gem lettuces, big leaves separated 1/2 cucumber, halved lengthways, seeds scraped out with a teaspoon, cut into matchsticks toasted sesame seeds, for sprinkling 1 In your smallest pan, gently warm the peanut butter, coconut yogurt, 3…

Peach Melba smoothie (right) Drain and rinse a 410g can peach halves and tip into a blender with 100g frozen raspberries. Pour in 100ml orange juice and 150ml fresh custard and whizz together. Pour into glasses with ice, and top with a spoonful of custard and a few raspberries. Best served chilled. Makes 2. Berry & almond milk smoothie Put 1 medium banana, peeled and cut into chunks, 140g frozen berry mix and 175ml chilled almond milk in a blender. Blitz until smooth. Serve in a chilled glass. Makes 1. Banana peanut butter & strawberry booster Put 85g strawberries, 1 small banana, 100g natural yogurt, 1 tbsp Nutella and 1 tbsp smooth peanut butter in a blender and mix until smooth. Add 50ml semi-skimmed milk, give one w›>››Ü››ââ›Ì››vÕ››Þ›V››L››i]›Ì›i››ÃiÀÛi°››>›iÛ£° Exercise shake…

Maple & mustard Whisk 2 tbsp maple syrup, 6 tbsp olive oil and 1 heaped tsp wholegrain mustard with a little seasoning. Garlic & buttermilk Whisk 150ml buttermilk with 1 crushed garlic clove, 2 tbsp white wine vinegar and some seasoning. Honey & lime Whisk 3 tbsp lime juice, 1 tsp lime zest, 1 tbsp honey and 2 tbsp white wine vinegar with some seasoning. Chilli dressing Whisk 6 tbsp chilli oil with 3 tbsp red wine vinegar, 1 tbsp honey and a pinch of EJKNNK›ƃCMGU , if you like. Herby vinaigrette Whisk 6 tbsp olive oil with 1 tsp Dijon mustard, 2 tbsp red wine vinegar, and 2 tbsp chopped chives, parsley or mint.…

Fish butties Ready in 30 mins, this is sure to be a midweek family favourite • Serves 4 • Prep 15 mins • Cook 15 mins 50g plain flour 2 tsp smoked paprika 2 eggs, beaten 200g fresh or dried breadcrumbs 4 cod, haddock or halibut fillets, total weight 600g, skin removed, cut into 12 fingers sunflower oil, for frying large handful of rocket or lamb’s lettuce 4 baps or bread rolls, halved FOR THE TARTARE SAUCE 200g mayonnaise 2 tbsp cornichons, finely chopped 1 tbsp capers, chopped 2 spring onions, finely chopped 2 tsp Dijon mustard 1 tbsp fresh lemon juice 1 To make the tartare sauce, mix everything together in a small bowl and set aside. 2 In a bowl, combine the flour and smoked paprika with…

Eastern Essentials • SOY SAUCE Chinese cooks use light soy sauce v›À›y>Û›ÕÀ›>› › >À››Ã›Þ›Ã>ÕVi›v›À› colour. Made from fermented soy beans, wheat and salt, soy sauce ›>Û>› ii«›Ã>Û›ÕÀÞ›y>Û›ÕÀ°››Ì’s fairly high in salt, but low-sodium ÛiÀÛ››Ã›>Ài›>Û>››>L›i›-Ì›i›y>Û›ÕÀ› won’t be as intense). Japanese Ì>›>À›››Ã›>›Ü›i>Ì›vÀii›>›ÌiÀ›>Ì›Ûi° • FIVE-SPICE POWDER One of the most recognisable y>Û›ÕÀÛ›››››››iÃi›V›››››}]› wÛi›Ã«›Vi›«>V›Ã›>›«Õ›V››Ü›Ì›› an aromatic mix of ground star >››Ãi]›vi››i››Ãii ]›V››ÛiÃ]›«i««iÀ› and cinnamon. The ingredients V>››Û>ÀÞ]›LÕÌ››Ì›>›Ü>ÞÛ›>Û>› «Ài ››››>›Ì›ÃÌ>À›>››Ãi›-Ü>À›› >››Ãii ®›y>Û›ÕÀ°› ››Ûi›Ã«›Vi›}›iÛܛ̛›>››››i>Ì›>› › wÛ›q›ÕÃi››Ì››››ÀÕLÃ]››>À››> iÃ]› stir-fries, rice and noodles. • TOASTED SESAME OIL /››Ã›> Û>›À›V›]››ÕÌÌÞ›y>Û›ÕÀ› and aroma. A little goes a long way. Made from toasted sesame seeds, sesame oil can Li›Ì>››Ìi`››v›iÝ«›Ãi`›Ì››ÛiÀÞ› high temperatures, so add it towards the end of cooking. It’s also a ‘healthy’ oil, high in polyunsaturated fatty acids. • CHINESE RICE VINEGAR Ƃ›Ã››V>››i ›À›Vi›Ü››i›Û››i}>À]› this is made from fermented À›Vi›Ü››i°››Ì½Ã›>›V›i>À›Û››i}>À]›…

Barbecued fajita steak If you have time the day before, marinate the meat overnight. This will give the steak maximum flavour and save you lots of time on the night. • Serves 4 • Prep 5 mins plus marinating • Cook 8 mins plus resting 4 beef steaks, preferably rib-eye, approx 250g each 8 flour tortillas, plus all the side dishes, to serve 150ml pot soured cream (optional) FOR THE MARINADE 6 limes, juiced 2 tbsp olive oil 4 garlic cloves, crushed 2 tsp dried oregano 4 tsp ground cumin 2 tsp freshly ground black pepper small bunch coriander, finely chopped 1 Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all…

Chicken chaat This British curry house classic is hugely popular and also quick and easy to make. I like to add shallow-fried tandoori chicken or grilled chicken as the smoky flavour really adds to the dish. You could really add any leftover cooked chicken, and it’s a great way of giving new life to your leftover Sunday dinner chicken roast. You can also cook the chicken from raw – just cut into bite-sized pieces and cook it through in the sauce. • Serves 4 • Prep 10 mins • Cook 20 mins 3 tbsp rapeseed oil 1 onion, finely chopped 2 tbsp mixed garlic and ginger paste (see right, or use shop-bought) 2 tbsp curry powder 1 tsp chilli powder 2 tbsp chaat masala 150ml tomato purée 400ml base curry…

Salmon & broccoli tart • Serves 4 • Prep 15 mins • Cook 35 mins 100g broccoli, cut into florets 85g watercress, chopped 4 tbsp half-fat crème fraîche 425g ready-rolled puff pastry sheets 1 egg, beaten 170g pack poached salmon fillets, flaked 1 Cook the broccoli in lots of boiling water until tender then cool in cold water. Drain and set aside. Blitz the watercress and crème fraîche with some seasoning. 2 Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheets. Place one on a greased baking sheet. Cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 mins until golden. Cut…

Carrot & hummus roll-ups (pictured) These wraps are easy enough for children to make! Spread 200g hummus between 4 seeded wraps. Coarsely grate 4 carrots and scatter ›››Ì›«››v›Ì›i››Õ››ÕÃ]›w››Ã›››}›i>V››ÜÀ>«› with a small handful of rocket and some seasoning. Roll up and eat. Makes 4. Cheese & ham quesadillas Mix 200g grated cheddar with 140g shredded ham and 1 bunch of sliced spring onions (optional). Divide the mixture between 4 white wraps and fold each one over to make half moons. Heat a large frying pan. Cook the quesadillas for 1-2 mins each side until the cheese has melted and the outside is golden and crisp. Makes 4. Cobb salad wraps Hard-boil 2 eggs for 10 mins. Cool, shell and cut into wedges. Meanwhile, roughly chop 6 rashers streaky bacon and…

Hot smoked salmon with fennel salad & lemon mayo If you want to top up your omega-3, salmon is a great option. • Serves 2 • Takes 15 mins 1/2 lemon, juiced 6 tbsp light mayonnaise small bunch dill, chopped 1 fennel bulb, halved and thinly sliced 1/2 cucumber, peeled lengthways into ribbons 2 tbsp white wine vinegar 1 tbsp olive oil 40g bag baby watercress leaves 200g pack peppered hot UOQMGF›UCNOQP›ƂNNGVU 1 Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix the remaining dill, fennel and cucumber. Season and drizzle with the vinegar and oil. 2 Put the watercress on two plates and top with the fennel salad. Flake over the salmon and serve…

Beetroot & mint (below) Make a healthy beetroot & mint dip for the lunchbox Put ›››I›XCEWWO›RCEMGF›DGGVTQQV and Ω tsp ground cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add 2 tsp chopped mint and a squeeze lemon juice, then gently stir through 3 tbsp half-fat crème fraîche to make a rippled effect. Sprinkle with mint leaves and some nigella seeds. Serves 4. Roast tomato, olive & basil Heat oven to 200C/180C fan/gas 6. Toss 250g baby plum tomatoes with 2 tsp extra virgin olive oil, season and roast for 15 mins. ›i>›Ü›››i]›w›i›Þ›V››«› Ω red onion and combine with 2 tsp red wine vinegar and a pinch of caster sugar and salt. Transfer the tomatoes and their juices to a…

before you start • Yeast is a living organism that needs food (honey or sugar) and warm conditions (hand-hot liquid and a warm room) for it to rise, but if the liquid is too hot you can kill it. To test that the temperature of Ì›i›››µÕ› ››Ã››ÕÃÌ›À›}›Ì]› ›«›>›w›}iÀ› in. If it feels comfortable for a couple of seconds, it’s OK to use. • You can be as rough as you like when kneading. Use the heel of your hand to push the dough wÀ››Þ›>Ü>Þ›vÀ›››Þ›Õ]›Ì›i››«Õ››› it back towards you and keep repeating until the surface looks smooth. This will take 5 minutes. • When leaving the dough to rise in a warm place, cover it with ››}›Ì›Þ››››i ›V›››}›w››]›>›v›› ›L>}› or a clean tea towel to stop it drying out. Flowerpot loaves…