Easy Cook的Christmas 2019目录

It’s hard to please everyone these days, what with special diets and picky eaters – it makes Christmas eating a potential conflict zone. But with some planning and festive inspiration, you can make your Yuletide a pleasure for everyone, especially you! In this bumper issue of Easy Cook, we’ve got everything you need for a stress-free Christmas: all the drinks, all the nibbles, all the starters and all the mains. Yes, there’s turkey (a choice of two), but we’ve also got pages of veggie options, plus pork, beef, salmon and – if you’re feeling a bit posh – goose. All this, plus festive favourites from top BBC talent Tom Kerridge, James Martin, John Torode and Gregg Wallace. I ho-ho-hope you have a very special Christmas.…

Smoked salmon Irresistible beech & oak smoked salmon (100g), £4, Co-op A combination of pleasantly subtle smoke, a soft, almost buttery texture and natural colour makes this our clear winner. Gravy Taste the Difference Christmas gravy for chicken & turkey (450g), £3.15, Sainsbury’s This has a clean poultry flavour, pleasant vegetal base and a fairly thick yet pourable consistency. Vegetarian main The Best layered vegetable tart (500g), £4, Morrisons This was commended by our judges for its homemade look and taste, thanks especially to its buttery, flaky pastry that produces the perfect crunch when cut. Gammon Deluxe gammon with a spiced rum glaze & pineapple topping (1.4kg), £11.99, Lidl A welcome break from traditional flavours, this is cooked in an all-spice rum glaze and topped with pineapple rings. Alternative meat…

Ditch the carb-laden party nibbles for these tastier homemade lighter bites Grilled aubergine stacks • Makes 20 • Prep 10 mins • Cook 10 mins 1 aubergine, trimmed 2 tbsp rapeseed or olive oil 1/2 lemon, juiced FOR THE HUMMUS & POMEGRANATE TOPPING 1 tbsp hummus 1 tbsp pomegranate seeds FOR THE TOMATO & BASIL TOPPING 5 cherry tomatoes, halved 10 small basil leaves 1 Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper. 2 Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and…

Temperature The internal temperature of your turkey should be 65C when ready. You must then leave it to rest for at least 20 mins. Its temperature will rise to 70C as it rests, which is the recommended temperature for cooked turkey according to the Food Standards Agency. It’s best to use a proper meat thermometer and not the red pop-out button sold with some turkeys. Skewer test This isn’t the most accurate test, but the classic way to check a turkey is cooked is to push a spoon or skewer under the turkey leg so it pierces the skin, then inspect the juices that collect in the spoon or run out. They should be pale gold and clear. If there are traces of blood, return the turkey to the oven.…

Don’t worry if you're not serving all the veg in the time plan, just use this as a guide. These timings are based on the perfect pancetta & roast shallot-stuffed turkey, so adjust your turkey timings if going for the easy carve garlic cheese turkey roll as it only takes 1 hour plus resting. We've also assumed you've pre-salted the turkey and prepped the sides at this point. 8:30am • Take the turkey out of the fridge to let it come up to room temperature ahead of roasting. • Prep the veg for the sticky maple roots. Prep the sprouts and pistachios for the sizzled sprouts with pistachios & pomegranate. • Prep the veg for the squash colcannon. 9:15am • Heat the oven to 180C/160C fan/gas 4. 9:30am • Stuff…

Spinach, tofu & dill wreath • Serves 6-8 • Prep 25 mins plus chilling and cooling • Cook 45 mins 250g spinach, wilted and chopped 250g silken tofu, crumbled 2 tbsp extra virgin olive oil, plus extra for brushing 50g pine nuts, toasted generous grating of nutmeg 2 fat garlic cloves, crushed 2 lemons, zested small pack dill, most leaves chopped, remaining fronds for decorating 1 tbsp sour cherries ½ tbsp dried cranberries, plus a few extra to serve plain flour, for rolling 500g block vegan shortcrust pastry almond milk, for brushing 1 Put the spinach in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined, season well and set aside. 2 On a well-floured surface, roll the…

Potted crab • Serves 2 • Prep 10 mins plus chilling • Cook 5 mins 100g butter ½ lemon, zested ½ tsp lemon juice generous dash of hot sauce pinch each of ground mace and freshly grated nutmeg ½ tsp cayenne pepper 100g dark crabmeat 100g white crabmeat toast, to serve 1 Melt the butter over a gentle heat, then add the lemon zest and juice, hot sauce, spices, and salt and pepper. Simmer gently for 2 mins, then stir in the crabmeat and cook over a low heat for 1 min more. 2 Spoon the mixture into two small ramekins and leave to cool, then cover and chill for at least 2 hrs, until it firms up. Remove from the fridge 30 mins before serving with some toast. PER…

Hazelnut crunch mince pies • Makes 12 • Prep 30 mins plus chilling • Cook 20 mins 250g plain flour, plus extra for dusting 100g chopped hazelnuts 75g icing sugar, plus extra for dusting 140g cold butter, cut into cubes 1 egg, separated FOR THE FILLING 400g good-quality mincemeat 1 small eating apple, grated 1 orange, zested 1 Put the flour, half the hazelnuts, the icing sugar and butter in a food processor and blitz to a sandy texture. Add the egg yolk and 1-2 tbsp water, and blitz briefly until the dough clumps together. Tip out onto a work surface and knead the dough a little until smooth. Flatten to a disc, wrap, then chill for 30 mins. 2 Mix the mincemeat, apple and orange zest in a bowl.…

The perfect make-ahead gift, these will keep for up to a month after baking and look really impressive. • Makes about 72 biscuits • Prep 15 mins • Cook 1 hr part-baked and sliced 1 Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Put 350g plain flour, 2 tsp baking powder, 2 tsp mixed spice and 250g golden caster sugar in a large bowl, then mix well. Stir in 3 eggs, beaten, and zest of 1 orange until the mixture starts forming clumps, then bring the dough together with your hands. Add 85g raisins, 85g dried cherries, 50g blanched almonds and 50g shelled pistachios, then work in until evenly distributed. 2 Turn the dough out onto a lightly floured surface and divide into four…

STOCKING FILLERS A moreish popcorn and dark chocolate snack that you won’t want to share with anyone. Joe & Seph’s dark chocolate popcorn bites, £3.50, Sainsbury’s Dr Will’s spicy mayonnaise is delicious with salads and in sandwiches – definitely one for the friend who loves to dip everything into mayo. Dr Will’s spicy mayonnaise, £3.49, ocado.com CHEESE LOVERS  There’s no need to share your fondue with this set of two cheese warmers. Raclette set, £25, Habitat This strong cheddar has a subtle truffle flavour throughout – we loved it. Godminster black truffle vintage organic cheddar, £7.50, godminster.com KITCHEN ESSENTIALS  This well-priced and sturdy non-stick pan came out top in our tried-and-tested products. VonShef cast iron skillet, £17.99, vonshef.com This gadget doesn’t take up too much kitchen space and makes quick…

THE DARK MEAT Cut through the skin that attaches the leg to the body. Ease the thigh outwards and cut through the joint to remove the leg and thigh. Cut between the drumstick and thigh until you hit the joint; twist the knife to separate. Leave the drumsticks and thighs whole, or carve into slices by holding the pieces upright and carving down. THE BREAST METHOD ONE Make a deep cut to the breast bone, crossways, beneath each breast. Starting at the neck end, cut long thin slices down the length of the bird. Keep going until you reach the breast bone. If you remove the wishbone, you’ll be able to keep carving neat slices beyond this point to serve. THE BREAST METHOD TWO Doing it this way is good…

Rolled pork belly with herby apricot & honey stuffing If you’re a crackling fan, you’ll love this recipe – there's loads of it! The secret is to dry out the skin for up to 24 hours for the best results. • Serves 6-8 • Prep 35 mins plus resting and at least 3 hrs marinating • Cook 3 hrs 10 mins 4 tbsp olive oil 1 onion, chopped 2.25kg piece pork belly, boned, skin on small bunch of parsley, chopped small handful of thyme, leaves picked 10 sage leaves, chopped 50g fresh breadcrumbs 140g dried apricots, chopped 2 tbsp honey 1 Heat 1 tbsp of the oil in a small frying pan. Add the onion and cook for 10 mins until golden. Trim off about 100g of the pork, from…

Cottage pie bake • Serves 6 • Prep 40 mins • Cook 2 hrs 50 mins just the base or assembled 1kg beef shin or feather blade, cut into very large chunks 2-4 tbsp sunflower oil 200g bacon lardons 200g shallots, peeled 2 celery sticks, chopped 3 tbsp plain flour 2 beef stock cubes 3 tbsp Worcestershire sauce 3 each thyme sprigs and bay leaves 300g baby carrots FOR THE MASH 1.5kg potatoes, peeled and cut into large chunks 25g butter 85g mature cheddar, grated 100ml milk 2 tsp English mustard powder 1 In a large casserole dish or pan, brown the beef in the oil, in batches. Set aside. Add the lardons, shallots and celery to the dish or pan, and fry for 10 mins until softened and golden.…

Transform your turkey leftovers in this Vietnamese lunch USE UP TURKEY Easy turkey bánh mì (pictured) • Shred cooked turkey, grate over some carrots and shred any leftover red cabbage, then toss together with chopped red chilli, mint, ginger, a splash of white wine vinegar and a pinch of sugar. Spread small baguettes with mayonnaise and stuff with the turkey mixture. USE UP BLUE CHEESE Piquant salad dressing • Whisk together 3 tbsp white wine vinegar, 50ml olive oil and 1 tsp wholegrain mustard. Mix in 25g crumbled blue cheese, season and pour over salad. USE UP CRANBERRY SAUCE Cranberry grilled chicken • Grill 1 chicken breast for 5-8 mins until golden. Turn over, then top with 1 tbsp cranberry sauce and 1 slice goat’s cheese. Grill until the chicken…

Quick and easy spiced potato omelette dinner for one Chipotle sweet potato & black bean stew with cheddar dumplings • Serves 4 • Prep 10 mins • Cook 1 hr vegetable oil, for frying 1 large red onion, finely sliced 250g bag diced butternut squash and sweet potato 400g can chopped tomatoes 2 x 400g cans chilli black beans or chilli kidney beans 3 tbsp chipotle chilli paste 1 large green jalapen~o, finely sliced (optional) FOR THE DUMPLINGS 125g self-raising flour 60g unsalted butter, cubed 70g mature cheddar, grated 1 Heat a glug of oil in a flameproof casserole dish over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a…

Bourbon cocktail • Makes 4 (easily doubled) • Prep 5 mins plus chilling 2 tbsp bourbon 2 tbsp créme de cacao 2 tbsp lemon juicedash of grenadine 2 tsp golden caster sugar TO SERVE pared orange zest Put all the ingredients in a cocktail shaker with some ice. Shake, then pour into martini glasses, add the zest to serve. Alternatively, serve over ice in highball glasses. PER COCKTAIL 95 kcals, fat 2g, saturates 1g, carbs 6g, sugars 5g, fibre none, protein 1g, salt none Tropical coconut rum punch • Serves 4-6 • Prep 5 mins plus chilling 500ml pineapple juice 500ml mango juice 250ml coconut rum 250ml coconut milk TO SERVE sliced pineapple and limes on skewers Put all the ingredients in a jug, mix well and chill. To serve,…

Wild rice-stuffed pumpkin Lift the lid on a stunning veggie main of soft pumpkin, wild rice, nuts and sweet fruit. • Serves 4 • Prep 15 mins • Cook 1 hr 1 medium-sized pumpkin or round squash (about 1kg) 4 tbsp olive oil 100g wild rice 1 large fennel bulb 1 Bramley apple 1 lemon, zested and juiced 1 tbsp fennel seeds ½ tsp chilli flakes 2 garlic cloves, crushed 30g pecans, toasted and chopped 1 large pack parsley, roughly chopped 3 tbsp tahini pomegranate seeds, to serve 1 Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time. Put the pumpkin on…

Boozy brownie trifle • Serves 10-12 • Prep 25-30 mins plus chilling • Cook 5-10 mins 500ml pot ready-made chilled fresh custard (look for one with real vanilla) 100g dark chocolate, broken into pieces 400g shop-bought chocolate brownies 3 tbsp black coffee 100ml Irish cream liqueur, plus 1 tbsp extra for soaking the brownies 120g Maltesers 500ml double cream 25g icing sugar 1 Put the custard and chocolate in a pan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool. 2 Sit the brownies in a trifle bowl. Mix together the coffee with the 1 tbsp of Irish cream liqueur. Drizzle all over the brownies. Using a rolling pin, gently bash the…

Tom Kerridge’s Goan prawn, potato & coconut curry “I love curry. I don’t care if it’s Thai, Indian or chip shop curry sauce (though to be fair, that’s my favourite), the warmth of spices cooked with big flavours like ginger and garlic is addictive. Another thing I love about them is that most actually get better if they’re made ahead and they freeze beautifully. Perfect for when you’re on hosting duties ” This curry base also works with chunks of meaty white fish, such as monkfish or hake, or you can add mussels to it 5 mins before the end of cooking (just don’t freeze if it contains mussels). • Serves 6 • Prep 25 mins • Cook 1 hr 125g coconut oil 2 onions, chopped 5 dried red…