Easy Cook -julkaisun Summer 2020 -irtonumeron sisällysluettelo

By now, we’re all craving a summer holiday. But, the Kendrick household is going nowhere this year, regardless of the travel destinations that have recently opened back up to tourists. Instead, we’ll keep on doing what we’ve become so adept at doing these past few months: cooking for each other, and together. Teaching my teenagers to cook has been one of the great blessings of this year. It feels like I’m properly preparing them for their future as adults. They’re pretty good at it, too: check out my youngest proudly showing off his banana muffins, above, and the chicken fajitas, right, held by my 15-year-old. We’ve got loads more inspiration for family cooking in this issue to see you through. Whatever you’re doing, have a great time.…

Chicken & pomegranate bulgur pilaf • Serves 4 • Prep 10 mins plus standing • Cook 40 mins oil, for drizzling 8 boneless, skinless chicken thigh fillets, each cut into 2-3 pieces 2 tbsp ras el hanout or Moroccan tagine spice mix 500ml hot chicken stock 350g bulgur wheat bunch of mint, chopped, plus a few extra leaves to serve 200g pomegranate seeds 1 Heat a little oil in a large flameproof casserole dish. Season the chicken pieces and coat with half the spice mix. Brown well on all sides. 2 Add the remaining spice mix and cook for 1 min more. Pour over the stock, season and stir, then cover and reduce the heat to low-medium. Cook for 25 mins. 3 Remove the lid, increase the heat to a…

Encourage children to wash their hands before cooking and during prep, especially when handling raw meat and fish. Never leave young children unsupervised, particularly during preparations involving sharp knives, electrical equipment, graters, boiling water and hot pans and ovens. When grilling, make sure pan handles are heatproof, otherwise protect them with foil and hold with oven gloves. However tempting it is to sample as you cook, try to discourage kids from dipping fingers in the mix and tasting until the preparations are over.…

• All pasta needs plenty of space to move around the pan, and should be generously covered with water. Do not cover the pan. • To cook pasta, add it to boiling water, return to the boil, then stir Leave to cook undisturbed. • Like most salads, pasta salads will taste and look better if you dress them as close to the time of eating as possible. Cooked pasta acts a bit like a sponge, soaking up dressings fairly fast. Stirring a little olive oil into your cooked and cooled pasta will help to prevent it absorbing dressings – but only do this if you’re not counting calories. • Seasoning the water will give result, but isn’t essential if you’re watching your salt intake.…

Barbecues aren’t just about grilling food quickly, they’re also great for slow cooking. Deciding whether to use the ‘direct’ or ‘indirect’ method depends on the size and thickness of the food. THE DIRECT METHOD Hot and quick cooking This method is ideal for foods that don’t take long to cook, such as sausages, steaks, burgers, pieces of chicken and vegetables. The hot coals should be spread evenly under the grill, then cook the food directly over the heat source. It’s good for getting a lovely caramelised surface and achieving attractive grill marks. THE INDIRECT METHOD Low and slow cooking Best for larger cuts that take longer to cook, such as whole chicken, ribs and butterflied lamb, or tougher meat. You’ll need a lidded barbecue, as you want to create an…

Crispy Chinese duck with peaches If you always order crispy duck and pancakes from a Chinese restaurant, then we guarantee you’ll love this. Sticky sesame peaches take the place of plum sauce, and a big spoonful of jasmine rice helps soak up all the lovely sweet and sour juices. • Serves 5 • Prep 35 mins • Cook 3 hrs 30 mins 2-2.5kg whole duck 1 peach 2 tsp Chinese five-spice powder 2 tsp Sichuan pepper 2 tsp sea salt jasmine rice and shredded spring onions, to serve FOR THE PEACHES 5 peaches, stoned and halved 2 tbsp honey 2 tbsp rice wine vinegar 3 tbsp sesame oil 2 tbsp chopped ginger 6 tbsp hoisin sauce 2 tsp toasted sesame seeds 1 Heat the oven to 140C/120C fan/gas 1. Prick…

Zingy iced tea • Brew 1 litre ceylon tea in a large glass jug and stir in 2 tbsp caster sugar and 1 sliced lemon. Remove the teabags, then cool and chill. Drink ice-cold with extra lemon wedges to serve. MAKE IT FOR ADULTS Peach schnapps makes a sweet alternative to sugar. Pink fizz • Hull 400g strawberries and whizz in a food processor until smooth. Add the juice of 3 lemons and 100g caster sugar, then stir until dissolved. Add sparkling water and extra sugar to taste, and serve chilled. MAKE IT FOR ADULTS Add crème de cassis, or top up with prosecco instead. Mango slushie • Blitz 600ml orange juice, 8 scoops mango sorbet and the juice of 2 lemons. MAKE IT FOR ADULTS Use just 500ml orange…

• Serves 8 • Prep 20 mins • Cook 30 mins Slice 6 chicken breasts into strips. Put in a bowl with 4 tbsp olive oil, 2 crushed garlic cloves, the juice of 2 limes, 1 tsp chilli powder, 1 tsp ground cumin and a small bunch of finely chopped coriander. Rub into the chicken. Heat 2 tbsp oil in a large frying pan and fry 1 large red onion, cut into thin wedges, for 6 mins or until softened. Season well, put on a baking tray and keep warm. Fry 2 red and 2 yellow peppers, cut into thin strips, in batches, then fry 200g halved cherry tomatoes in the same way. Keep both warm on the tray. Cook the chicken in batches over a high heat until cooked…

Summer cottage pies Spoon the bolognese into individual dishes, then top with some mash and grated cheese. Cover and freeze. Defrost overnight, then reheat at 180C/160C fan/ gas 4 for 30-40 mins until hot and golden. Summer lasagnes Layer the bolognese in individual dishes with fresh lasagne sheets. Spoon over shop-bought white sauce and top with grated cheese. Cover and freeze. Defrost overnight, then reheat at 180C/160C fan/ gas 4 for 30-40 mins until piping hot.…

Griddled cauliflower • Cut 1 cauliflower into chunks and toss in olive oil. Barbecue for 15-20 mins, turning, until cooked and charred. Blitz 3 tbsp yogurt, 1 tbsp olive oil and the juice of ½ lemon . Add 50g crumbled feta and ½ tbsp tahini. Drizzle over the cauli and scatter over 2 tbsp toasted sesame seeds . Serves 4. Charred sweetcorn salsa • Char 2 corn cobs on the barbecue, then cut away the kernels and put in a bowl. Stone and slice 2 avocados and toss in the bowl with the zest and juice of 1 lime , 1 thinly sliced red onion, a handful of chopped coriander leaves, and a large pinch of salt. Serves 4-6. Roasted chickpea & tomato salad • Fill a foil parcel with…

Tomato & courgette risotto • Serves 2 • Prep 10 mins • Cook 30 mins 2 tbsp olive oil 1 small onion, chopped 2 garlic cloves, crushed ½ tsp coriander seeds, crushed 200g risotto rice 500ml vegetable stock 200g passata 12 cherry tomatoes, halved 2 courgettes, halved and sliced 2 tbsp mascarpone parmesan or vegetarian alternative, grated, to serve 1 Heat 1 tbsp oil in a large pan over a medium heat and cook the onion for 5-7 mins until soft. Add the garlic and coriander seeds and cook for 1 min more. Stir in the rice. Slowly add 300ml stock, stirring until fully absorbed between each addition. Pour in the passata, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed. 2 Meanwhile, heat the…

Warm berry compote • Serves 4 • Prep 5 mins • Cook 5 mins knob of butter 2 tbsp caster sugar 1 tsp vanilla extract 200g raspberries 200g blueberries vanilla ice cream, to serve 1 Melt the butter over a low heat. Stir in the sugar and vanilla extract, and cook, stirring, until the sugar has dissolved. 2 Toss in the raspberries and blueberries. Shake the pan, then cook for 2-3 mins until the fruit softens. Serve with the ice cream. PER SERVING 233 kcals, fat 11g, saturates 7g, carbs 32g, sugars 31g, fibre 2g, protein 4g, salt 0.2g TRY IT WITH STONED FRUIT Sticky buttered peaches • Heat the butter, sugar and vanilla extract as before. Stone and slice 2 peaches and cook for 2-3 mins in the butter…

Gooseberry cream & elderflower jelly pots • Makes 6 • Prep 10 mins plus 5 hrs chilling • Cook 15 mins 300 g green gooseberries, topped and tailed 100g caster sugar 600ml double cream 2 gelatine sheets 100ml elderflower cordial shortbread biscuits, to serve (optional) 1 Put the gooseberries in a frying pan with 25g sugar and gently heat until tender, but not pulpy. 2 Put the cream and remaining sugar into a second small pan, bring to the boil, then reduce the heat and simmer for 3 mins. Remove from the heat and stir in the gooseberries and any pan juices. Divide between six dessert glasses and chill until firm, about 2 hrs. 3 To make the elderflower jelly, soak the gelatine sheets in a little water. Warm the…

FOR THIS OMELETTE YOU WILL NEED ❏ small and large sharp knives ❏ chopping board ❏ small saucepan ❏ kitchen scissors ❏ medium non-stick ovenproof frying pan ❏ one small and one large bowl ❏ two teaspoons ❏ grater ❏ wooden spoon ❏ hand whisk or fork ❏ oven gloves ❏ wooden board Omelette wedges • Serves 6 • Prep 20 mins • Cook 10 mins “Omelettes like this are useful for all sorts of occasions. They are delicious with ketchup for breakfast, or salad for lunch, and the leftovers can be eaten cold 3 spring onions 200g new potatoes 4 smoked bacon rashers 2 tbsp sunflower oil, plus 1 tsp 8 eggs 1 tsp English mustard (ready-made rather than powder) 85g mature cheddar 2 tomatoes 1 Chop and slice…

Monday Turkey & coriander burgers with guacamole • Serves 4 • Prep 15 mins • Cook 15 mins uncooked burgers only 400g turkey mince 1 tsp Worcestershire sauce 85g fresh breadcrumbs 1 tbsp chopped coriander 1 red onion, finely chopped 1 large ripe avocado or 2 small, stoned and halved 1 chilli, deseeded and finely chopped 1 lime, juiced 4 ciabatta rolls, split 1 tsp sunflower oil 8 hot pickled cherry peppers, roughly chopped 1 Combine the mince, Worcestershire sauce, breadcrumbs, half each of the coriander and onion, and some seasoning. Form into four burgers, then chill until ready to cook. 2 To make the guacamole, mash the avocado flesh and mix with the remaining coriander and onion, the chilli and lime juice. Season. 3 Heat a griddle pan or…

Beer can chicken • Serves 4-6 • Prep 10 mins plus resting • Cook 1 hr 20 mins 1.8kg whole chicken 3 tbsp olive oil 440ml can of beer FOR THE RUB  1 tbsp muscovado sugar 1 tbsp sweet smoked paprika 1 tsp cayenne pepper 2 tsp English mustard powder 2 tsp dried thyme 11/2 tsp celery salt 1 Light a lidded barbecue. When the flames have died down and the coals are ashen, mound the coal up on one side. If using a small barbecue, you’ll have to remove the grill and place a sturdy roasting tin on the floor of the barbecue, next to the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the…

SUNDAY LUNCH FOR SIX Garden leaves with smoked salmon & cheat’s blinis Slow-roasted shoulder of pork Warm cherry tomato & griddled courgette salad Little Gem, pancetta & peas Summer berry & lime jellies “I remember going into my grandad’s greenhouse and tasting tomatoes off the vine – that was probably the moment when food became important in my life” Garden leaves with smoked salmon & cheat’s blinis Lettuce is the first thing a novice gardener should grow – it’s so easy. There are loads of different seed varieties, so mix up the types to add colour to your garden and flavour to your plate. • Serves 6 • Prep 20 mins • Cook 10 mins 1 tbsp wholegrain mustard 1 tbsp red wine vinegar 3 tbsp olive oil 100g mixed…