Sommaire pour Issue 93 de Easy Cook

The sun has got its hat on. Hip hip hip hooray. The sun has got its hat on so it’s time to cook away! We’re in a summery, sunny mood here at Easy Cook. It’s time to throw open the doors, light the barbecue and get together with family and friends. And for outdoor inspiration, you’ve come to the right place. Starting on p35, you'll find everything you need for an al fresco feast – sticky, gnawable ribs (p35), a spicy lamb lunch (p38), and Beer can chicken from James Martin (p42). We’ve also got pasta salads from the avuncular Antonio Carluccio (p46), Korean fried chicken (p59), and a packed punnet of strawberries (p68) to enjoy while you’re watching Wimbledon. Have a glorious summer! The Easy Cook team From BBC…

Throw a street party! • Give your local council a call You’ll need to get permission to organise the event and to ensure the road is closed. Be sure to give four weeks notice. • Invite your guests Set a time for your street party, and make some posters and invitations to give to your friends and neighbours. • Arrange the food and drink Ask your guests to bring one or two platters with them. You’ll need plenty of sandwiches, nibbles, cakes and drinks (and some napkins wouldn’t go amiss). We’ve got you covered on the cupcake front (see right). You should also ask them to bring chairs and tables. • Get creative! Think about customising: confetti, balloons, fairy lights, bunting? Keep the kids busy with making paper decorations. •…

SLURP! Strawberry milk pops Hull 400g ripe strawberries and blitz in a food processor until smooth. Mix in 200ml semi-skimmed milk and a 405g can light condensed milk. Pour the mixture into 12 ice-lolly moulds and attach the tops. Freeze for a minimum of 4 hrs until solid. Warm the moulds with your hands or under warm water to release the pops. Will keep in the freezer for up to 2 months. Makes 12 lollipops. Gooseberry & gingernut pots Top and tail 400g gooseberries, then put in a small pan with 100g caster sugar. Cook over a medium heat for 10 mins, stirring, until soft. Cool. Mix 225g light soft cheese with 225g fat-free Greek yogurt and 3 tbsp caster sugar. Spoon gooseberries into 4 bowls, top with the…

Halloumi & watermelon bulghar salad • Serves 4 • Prep 20 mins • Cook 10 mins • £1.32 a portion • 504 kcals, 26g fat, 12 sat. fat, 10g sugar 200g bulghar wheat 50g pumpkin seeds 3 tbsp olive or rapeseed oil 250g pack halloumi, cut into 10-12 slices 1 cucumber, halved lengthways, seeds scooped out and cut into chunks large bunch either parsley, mint, coriander or basil, or a mixture, chopped, reserving a few leaves to serve zest and juice 2 lemons 1/4 watermelon, cut into chunks, or a 400g pack ready-prepared 1 Boil the kettle. Put the bulghar wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid. 2 Heat a…

Stickiest-ever BBQ ribs with chive dip • Serves 8 (with other BBQ food) • Prep 10 mins plus marinating • Cook 3-4 hrs • £1.50 a portion • 450 kcals, 23g fat, 9g sat. fat, 35g sugar before barbecuing 2 racks baby back pork ribs 2 cans cola 2 tsp toasted sesame seeds (optional) FOR THE SAUCE 8 tbsp tomato ketchup 8 tbsp soft brown sugar 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp sweet chilli sauce 1 tsp paprika FOR THE CHIVE DIP 2 tbsp salad cream small bunch chives, snipped 6 spring onions, sliced 1 Heat oven to 160C/140C fan/gas 3 and tuck the ribs into a roasting tin. Pour over the cola and enough water to cover, then cover the tin tightly with foil. Roast…

For beginners The Hang Fire Cookbook by Samantha Evans & Shauna Guinn, £20, Quadrille Full of mouthwatering smoky ribs, sauces and burgers, this ÕÃivÕ››7i›Ã›››iiÌÛ››iÀ›V>› cookbook is perfect for barbecue beginners, with everything you need to cook up a smoke. Look out for ‘smoked lamb shoulder’ and ‘aloha boyo grilled lamb kebabs’. You can even learn how to build your own smoker, if you’re handy with a power tool. For something different Fire & Smoke by Rich Harris, £16.99, Kyle Books Fancy something fancy? This book is not for your average Joe barbecue. If you have time to do extra prep, you can really impress your hungry guests with the more Õ›ÕÃÕ>››q›LÕÌ›>›>â››}›q›y>Û›ÕÀ›V››L››>Ì›››Ã]› such as the ‘Szechuan smoked pig cheeks with plum ketchup’ and ‘spatchcock chicken with chermoula’. Great if you want…

Lamb neck is great for curry as it contains a decent amount of fat. When slowly cooked it becomes tender Lamb saag • Serves 6 • Prep 25 mins • Cook 2 hrs • £4.39 portion • 707 kcals, 51g fat, 18g sat. fat, 5.2g sugar 3 tbsp garam masala 1 tbsp chilli powder 1 tbsp ground turmeric 1.5kg lamb neck, chopped into 4cm dice 5 tbsp vegetable or sunflower oil 3 onions, peeled and puréed in a food processor or grated 6 cloves 2 cinnamon sticks 7 cloves garlic, crushed to a paste 6cm piece fresh ginger, peeled and grated 2 green chillies, split lengthways but still attached at the stalk 60g cashew nuts, toasted (optional) 250g baby leaf spinach 1 small bunch of coriander, chopped 1 Place half…

Crispy filo tart with seasonal veg • Serves 8 • Prep 25 mins • Cook 50 mins • £1.46 a portion • 362 kcals, 25g fat, 12g sat. fat, 3g sugar 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus, sliced in half lengthways if very thick 2 courgettes or 300g baby courgettes (or a mixture), sliced 6 large eggs zest 2 lemons small handful parsley, mint or basil (or a mixture), roughly chopped 200g crème fraîche 200g block feta, crumbled handful small salad leaves or herbs, such as baby chard or pea shoots (optional) 1 Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm…

‘I use a less bitter chocolate for this rather than the staple dark chocolate. The three layers look amazing, but more importantly, they taste even better!’ Raw banoffee pie slab • Makes 12 slices • Prep 45 mins plus freezing • Cook 5 mins • 92p a slice FOR THE NOUGAT 165g rolled oats or oat flour (or you can replace with more ground almonds) 165g ground almonds 50ml maple syrup 25g melted raw coconut oil 1 tsp vanilla powder (available on amazon.co.uk ) FOR THE BANANA CARAMEL 350g soft pitted Medjool dates 150g very ripe peeled bananas FOR THE RAW CHOCOLATE 100g raw coconut oil 60g cacao powder 2 tsp vanilla powder 4 tbsp maple syrup 2 tbsp cacao powder, for dusting 1 banana, sliced, to…

Broad bean & courgette salad • Serves 4 • Prep 10 mins • Cook 15 mins • £1.09 a portion • 245 kcals, 23g fat, 3g sat. fat, 2g sugar 8 baby or 4 medium courgettes 2 tbsp olive oil 200g podded broad beans, about (1kg unpodded weight) 10 walnut halves, roughly chopped FOR THE VINAIGRETTE 1 tbsp white wine vinegar 50ml olive oil 1 To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins. 2 Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium…

n$WVVGT›[KPIo›VJG›OGCV›JGNRU›KV›EQQM›SWKEMN[›CPF›GXGPN[››DWV›KH›[QW›FQPoV›YCPV›VQ›FQ› VJKU›QT›ECPoV››PF›C›DQPGNGUU›LQKPV››[QW›EQWNF›WUG›VYQ››››I›NGI›QH›NCOD›UVGCMU›KPUVGCF Barbecued lamb with sweet mint dressing • Serves 2 • Prep 20 mins plus marinating • Cook 20 mins • £4.71 a portion • 803 kcals, 62g fat, 16g sat. fat, 22g sugar 2 tbsp soft light brown sugar juice and zest 1 lemon 125ml olive oil 8 tbsp balsamic vinegar 2 garlic cloves, crushed 4 tbsp chopped mint half boneless leg of lamb, about 400g 1 Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later. 2 Open out the meat and lay it in a deep tray. Pour the marinade on top…

• All recipes tested • Easy-to-buy ingredients • 30 mins to the table or less • Weeknight inspiration • No tricky techniques or expensive equipment Fully loaded Cajun chicken burgers • Serves 4 • Prep 15 mins • Cook 15 mins • £3.82 a portion • 721 kcals, 36g fat, 10g sat. fat, 2g sugar 4 skinless chicken breasts 2 tbsp olive oil 4 rashers smoked bacon 2 avocado 4 ciabatta rolls, split 4 thin slices of your favourite cheese 4 small handfuls baby spinach leaves mayonnaise, to serve (optional) FOR THE CAJUN SEASONING 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp paprika 1 Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish.…

Slow-roast chicken with homemade gravy • Serves 6 • Prep 10 mins • Cook 2 hrs 40 mins • £1.05 a portion • 446 kcals, 27g fat, 11g sat. fat, 0g sugar 2kg chicken 50g soft butter 2 tsp fresh thyme leaves (or use 1 tsp dried), plus sprigs to serve 1 lemon 1 litre chicken stock 2 tbsp flour 1 tsp Marmite 1 Heat oven to 160C/140C fan/gas 3 and put the chicken in a roasting tin. Put the butter into a small bowl and add the herbs and plenty of seasoning. Grate in the zest from the lemon and mash everything together with the butter using a fork. Rub this over the chicken breasts, legs and wings, then push the whole grated lemon into the big cavity of…

Easy risotto Tesco Butternut Squash and Sage Risotto Bake, 85p Stir this sauce into risotto rice and stock, pop in the oven and in 45 mins you’ll have a creamy cheat’s risotto with a ››Ûi›Þ]››iÀLÞ›y>Û›ÕÀ°› Easy and delicious. Posh pasta Tomato & Mascarpone Pasta Sauce, £1.76, Waitrose This will give your pasta that }Ài>Ì››Ì>››>››y>Û›ÕÀ°››Ì›V››Ì>››Ã› soffritto (sautéed onions, carrots and garlic) which makes it nice and sweet and brings ›Ỡ̛i›y>Û›ÕÀ››v› the tomatoes. The mascarpone adds a smooth texture. Curry with a difference The Spice Tailor Mangalore Curry Kit, £2.89, ocado.com Simply toast the spices and add them to the sauce. We liked the on-pack explanation about why we were adding each spice, and the extra recipe ideas. Top tagine Seasoned Pioneers Moroccan Fennel & Apricot Tagine Sauce £3.50,…

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‘Nduja is a wonderful spicy – and I mean UQHV›UCWUCIG›VJCV›EQPVCKPU›UQ›OWEJ››CXQWT››+›NQXG› it with gnocchi, but on this pizza, it tastes amazing’JAMES ’Ndjua & sheep’s cheese pizza • Serves 6 • Prep 1 hr plus proving and rising time • Cook 5-8 mins • £2.39 a portion FOR THE PIZZA DOUGH 200g semolina flour 800g ‘00’ white flour, plus extra for dusting 1 tbsp caster sugar 7g fresh yeast 650ml warm water FOR THE TOPPING 400g tin San Marzano tomatoes 400g sheep’s cheese, sliced and crumbled 300g ’nduja (soft spicy salami, available from ocado.com ) a large handful of basil leaves 1 tbsp peanut oil 1 Place the flours, sugar and a little salt in a large bowl, and stir. Mix the yeast to a paste with a little…

Having lived in London, it’s not surprising that I’ve DGEQOG›C›JWIG›HCP›QH››UJ› and chips. I like to mix UVTQPI›-QTGCP››CXQWTU› into the batter, but keep the crust nice and light and crispy. A good crust is key VQ›IQQF›HTKGF››UJ››#U›HQT› the peas, I think you’ll like my twist on themJUDY JOO Fried fish with sesame mushy peas • Serves 4 • Prep 10 mins • Cook 20 mins • £1.31 a portion FOR THE SESAME MUSHY PEAS 450g frozen peas 2 small cloves garlic 2 tsp toasted sesame oil FOR THE FISH vegetable oil, for frying 140g plain flour, plus extra for sprinkling 2 tbsp juice from shop-bought cabbage kimchi (see ingredients guide) 1 tbsp gochujang (see ingredients guide) 1 tsp garlic powder 1 tsp onion powder 255ml soda water, well-chilled 4 boneless skinless…

YOU WILL NEED Mixing bowl Small sharp knife Tablespoon Round ended knife or small spatula Rolling pin 23-24cm metal flan tin, preferably loose bottomed Baking sheet Baking beans Non-stick baking paper INGREDIENTS • 2NCKP››QWT The classic choice Ì››}›Ûi›>›VÀ›Ã«›w››Ã››Ì››Þ›ÕÀ› «>ÃÌÀÞ°›1Û›}›Ãi›v›À>›Ã››}›y›ÕÀ› will give you a soft scone-like ÌiÝÌÕÀi]›Ü››V›››Ã›«ÀiviÀÀi ›››› some American recipes. • Butter Traditional recipes advise using a mixture of lard and butter for shortcrust pastry. /›i›LÕÌÌiÀ›> Ûy>Û›ÕÀ›>› ›Ì›i› lard gives a short crumbly texture. We prefer to use all butter for a À›V››y>Û›ÕÀ›>› ›}›› i››V›››ÕÀ°› The classic proportions are half Ì›i›Üi›}›Ì››v›v>̛̛›y›ÕÀ]›Ì››Õ}›› the fat is often increased when ›>›››}›À›V›iÀ›ÃÜiiÌ›y>››«>ÃÌÀÞ° • Water The amount of water you add to the rubbed-in pastry mix is crucial to the success of your pastry. Too little will make a crumbly dough that‘s hard to work;…

Beer-braised short ribs • Serves 6 • Prep 15 mins plus overnight marinating • Cook 6 hrs • £4.46 a portion • 774 kcals, 57g fat, 16g sat. fat, 25g sugar 6 meaty beef short ribs (about 3kg) 75ml sunflower oil 3 onions, thickly sliced 450ml hoppy American-style craft lager 700ml good-quality chicken stock 140g black treacle small bunch thyme 50g burnt oak wood chips, tied in a muslin bag (optional) 100g ketchup 100g American mustard 75g brown sauce FOR THE MARINADE 2 tbsp cayenne pepper 2 tbsp smoked paprika 1 tbsp toasted cumin seeds 2 tbsp garlic powder 6 tbsp sunflower oil 1 First, make the marinade. Mix the spices, 1 tbsp cracked black pepper and 3 tbsp salt in a bowl, then stir in the oil to make…

Big burgers • Makes 4 double burgers • Prep 25 mins • Cook 30 mins • £3.96 a portion • 994 kcals, 65g fat, 30g sat. fat, 7g sugar burgers only FOR THE SPICY TOMATO RELISH 1 tbsp olive oil 2 tsp ground cumin 1 bay leaf 2 garlic cloves, crushed 2 small shallots, chopped 1 red chilli, chopped 1 celery stick, chopped 500g very ripe tomatoes, roughly chopped FOR THE BURGER 2 egg yolks 50g oyster sauce 6 slices bread, made into crumbs, then soaked in a little water 1kg beef mince, not lean TO SERVE 8 slices Gruyère (optional) 4 burger buns, warmed a little butter 4 tbsp good-quality mayonnaise squeezy mustard 1 beef tomato, sliced few cooked rashers streaky bacon Little Gem lettuce leaves guacamole few gherkins…

Peach & almond tart • Serves 8 • Prep 25 mins plus resting • Cook 1 hr • 92p a portion • 537 kcals, 37g fat, 16g sat. fat, 22g sugar FOR THE PASTRY 175g plain flour, plus extra for rolling 85g cold unsalted butter, cubed 1 tbsp caster sugar 2 egg yolks FOR THE FILLING 100g caster sugar 140g butter 2 eggs, beaten 140g ground almonds 50g plain flour 3 peaches, sliced apricot jam 1 To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp cold water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and chill for 30 mins.…

Strawberry cashew milk • Makes 1 litre • Prep 20 mins plus soaking • No Cook • £2.24 a portion 150g raw cashew nuts (plus filtered water for soaking) 750ml filtered water 225g fresh ripe strawberries, tops removed 4–6 soft dates, pitted tsp ground cardamom 1–2 pinches sea salt 2–3 ice cubes 1 Place the cashews in a bowl, cover with filtered water and soak for 3–12 hrs in the morning or overnight. 2 Drain and rinse the cashews, discarding the soaking water. Add them to a blender along with the water and blend on a high speed until very smooth. For a creamy velvety texture leave as is. Alternatively, for a silky smooth texture, strain the cashew milk through a fine-mesh sieve. Rinse out the blender and then return…

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Insta know-how This m›th… Kate @thevegspace...ups our game on veggie meals &QP›V›VJKPM›QH› a substitute for meat. Instead, plan the meal around some fabulous dishes, which happen to be meat-free. I cook a lot from cuisines that do vegetarian food really well, like Indian, Italian and Mexican. /[›MKVEJGP›KU››NNGF›YKVJ›DGCPU CPF›RWNUGU› I like using borlotti beans in chilli and pasta dishes, and puy lentils in shepherd’s pie, curries or lasagne. Becoming veggie? Cook something you’ve never tried before once a week. You’ll be a whizz in the kitchen in no time. Spotted! Ray on Facebook posted this picture of his wife Sara’s gorgeous lemon tart (recipe by Gregg Wallace) from our February issue. ‘Sara shouts at the telly whenever Gregg is on Masterchef, but she loves his tart so much she’s made it…

‘There is nothing quite like a pasta salad, especially in the late summer when it can be made with wild mushrooms, instead of chestnut mushroom. The picking of which is one of my greatest passions’ Spiral pasta & pickled wild mushroom salad (Insalata di fusilli e funghi) • Serves 4 • Prep 15 mins • Cook 20 mins • £2.33 a portion 300g dried fusilli pasta 1 tbsp extra virgin olive oil juice of 1 lemon fresh sprigs of oregano or marjoram, plus extra for serving FOR THE ‘PICKLED’ MUSHROOM 800g chestnut mushrooms 4 tbsp good white wine vinegar 5 cloves tsp ground cinnamon 1 small fresh hot red chilli 2 garlic cloves, unpeeled 4 bay leaves 5 tbsp extra virgin olive oil 1 tbsp fresh oregano or marjoram 2…

Judy Joo was born in the US and had a ECTGGT›KP››PCPEG›DGHQTG›GPTQNNKPI›CV›VJG› (TGPEJ›%WNKPCT[›+PUVKVWVG›KP›0GY›;QTM›› She then trained with Gordon Ramsay in.QPFQP››CPF›NCVGT›DGECOG›VJG›GZGEWVKXG› EJGH›HQT›VJG›2NC[DQ[›%NWD››,WF[›PQY›JCU› her own restaurant, Jinjuu, in Soho ( jinjuu. com ›››CPF›JCU›TGEGPVN[›TGNGCUGF›JGT››TUV› EQQMDQQM››-QTGCP›(QQF›/CFG›5KORNG›› 9JQ›VCWIJV›[QW›JQY›VQ›EQQM! My mom. Growing up in New Jersey in the US, she made everything from scratch to get that taste of home so far away from home. She would make absolutely everything from seaweed soup to toasted rice cakes for me to munch on after school. She used her trusted cooking chopsticks for most things, skilfully L>ÀLiVÕ››}›>› ›y›««››}›Ì››››Þ›Ã››Vi ››i>Ì› around the grill with the grace of an artist. 9J[›FQ›[QW›VJKPM›-QTGCP›HQQF›KU› DGEQOKPI›UQ›RQRWNCT›JGTG! It’s a very generous and convivial cuisine. Everything is shared and mealtimes are interactive and festive by nature. It was…

Chilli & lime squid salad • Serves 6 • Prep 15 mins plus marinating • Cook 3 mins • £2.24 a portion • 293 kcals, 24g fat, 4g sat. fat, 1g sugar 3 red chillies, halved, deseeded and finely diced 2 tbsp garlic-infused olive oil, plus extra to serve 2 whole squid tubes about 400g, cleaned and prepared 2 large ripe avocados, stoned, peeled and sliced 100g rocket 3 limes, halved 3 tbsp crispy onions 1 First, mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid, coating well. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge. 2 Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices…

Teriyaki salmon parcels • Serves 4 • Prep 15 mins • Cook 20 mins • £1.80 a portion • 243 kcals, 12g fat, 2g sat. fat, 7g sugar INGREDIENTS 2 tbsp low-salt soy sauce 1 tbsp clear honey 1 garlic clove, chopped 1 tbsp mirin (optional) a little sunflower oil 300g Tenderstem broccoli 4 x 100g salmon fillets 1 small piece of ginger, cut into matchsticks a little sesame oil (optional) sliced spring onions, toasted sesame seeds and cooked rice, to serve YOU’ll NEED Chopping board Small bowl Small whisk Pastry brush Foil Baking sheet 1 Whisk your sticky sauce Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside. 2 Prepare the foil Using scissors, cut out 4 squares…