Easy Cook Issue 107의 목차

Considering it’s only one day in the year, Christmas Day is a remarkably stressful affair. It’s as if your home becomes a restaurant, ready to be torn to shreds by a crowd of angry food critics. Will the turkey be dry, or even cooked all the way through? Will the roasties be done at the same time as the sprouts? Not to mention the myriad other meals to prepare throughout the festive season. It makes you want to crawl under your duvet and hibernate until January. But there’s no reason to say bah humbug! with Easy Cook in your hands, because we have plenty of stress-busting solutions for the big day. Inside, you’ll find a plan for your easiest-ever turkey dinner, plus oodles of inspiration for freezer fillers so you…

Smoked salmon rösti cakes Cook 750g potatoes in boiling salted water until just tender. Cool, grate, then toss with ››ƂPGN[›UNKEGF›TGF›QPKQP, 140g diced smoked salmon, a small bunch chopped tarragon, zest 1 lemon and some seasoning. Shape into four rösti cakes. Heat 2 tbsp olive oil in a large frying pan. Fry the cakes for a few mins on each side. Makes 4. Avocado, smoked salmon & potato salad Cook ›››I›DCD[›PGY›RQVCVQGU in boiling salted water until tender. Drain, cool, then halve. Mix juice 1 lime and 4 heaped tbsp OC[QPPCKUG, then gently mix with the potatoes, a small bunch sliced spring onions, 1 diced avocado and 140g VJKEMN[›UNKEGF›UOQMGF›UCNOQP. Finish with black pepper. Serves 4. Salmon, fennel & lime plates Divide 140g smoked salmon between four plates. Toss together ››ƂPGN[›UNKEGF›HGPPGN,›››ƂPGN[› sliced red…

run-up to Christmas… • /›i›V›››i ›ÌÕÀ›iÞ]›}À>ÛÞ]› }›>âi ›Ã«À›ÕÌÃ]›LÀ>›Ãi › red cabbage and bread sauce can all be reheated in a microwave. If you’re Ài›i>Ì››}›V›››i ›ÌÕÀ›iÞ]› add a spoonful of gravy wÀÃ̛̛›> ›y>Û›ÕÀ›>› › prevent drying out. microwave to soften the red onions for the glazed sprouts. Part-cook the chipolatas before wrapping in the sage and «>›ViÌÌ>]›>› ›Ì›i›› w››Ã›››››Ì›i››Ûi›°› The clementine & port can be made entirely in the microwave too. Put all the ingredients in a large non-metallic L›Ü››>› ›››VÀ›Ü>Ûi››››vÕ›››«›ÜiÀ]›ÃÌ›««››}› to stir every 1-2 minutes. • Milk chocolate will melt smoothly in the ››VÀ›Ü>Ûi]›Ã››ÕÃi››Ì›v›À›«Ài«>À››}››ÕÀ› freeze-ahead chocolate & chestnut parfait -Ãii››««›Ã›Ìi®°›››ÜiÛiÀ]› ›››Ì››››Ã››ÀÌ›LÕÀÃÌÃ]› and keep an eye on it to avoid burning. (White and dark chocolate can be more «À›L›i›>Ì›V]›Ã››Üi›}i›iÀ>››Þ›«ÀiviÀ›Ì›››i›Ì› these in a pan.)…

Persian pilaf loaves & roasted pomegranate roots • Serves 8 • Prep 40 mins • Cook 2 hrs 40 mins • £3.52 a portion • 550 kcals, 20g fat, 3g sat. fat, 36g sugar 200g carrots, peeled and cut into 1-2cm chunks 200g sweet potatoes, peeled and diced like the carrots 200g parsnips, peeled and diced like the carrots 3 tbsp olive oil, plus extra for the tin 1 red onion, finely chopped 225g paella rice 550-600ml vegetable stock pinch of saffron 1 tsp each ground cinnamon, cumin and coriander 2 tsp cumin seeds 100g dried apricots, diced 150g shelled pistachios 2 large eggs, beaten 400g can chickpeas, drained (optional) handful coriander leaves 500g tub Greek yogurt, to serve couscous and green salad, to serve FOR THE SAUCE 400g can…

Iced choca-mocha terrine This striking dessert is much easier to make than you’d think. It’s based on classic Tiramisu flavours but uses chocolate mini rolls in place of sponge fingers. • Serves 8 • Prep 30 mins plus overnight freezing • Cook 5 mins • 51p a portion • 470 kcals, 33g fat, 19g sat. fat, 36g sugar sunflower oil, for the tin 1 tbsp instant coffee 150g golden caster sugar 4 tbsp coffee liqueur (optional) 200ml double cream 250g mascarpone 15 chocolate mini rolls, 12 halved down the middle, 3 left whole cocoa powder, for dusting 1 Oil a 900g loaf tin and line with a double layer of cling film. Put the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar…

Mexican bean soup with crispy feta tortillas • Serves 4 • Prep 10 mins • Cook 15 mins • £2.50 a portion • 551 kcals, 14g fat, 7g sat. fat, 12g sugar soup only 1 tbsp vegetable oil 1 onion, chopped 1 heaped tbsp chipotle paste 500g carton passata 500ml vegetable stock 400g can kidney beans, drained and rinsed 400g can black beans, drained and rinsed 200g feta 2 garlic cloves, crushed 4 large or 8 small flour tortillas small pack coriander, roughly chopped, to serve 1 Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins. 2…

Childhood meal It has to be Christmas ham. We always used to boil a big whole ham and start eating it on Christmas Eve. Ingredient I use a lot of cloves – I always have some handy at Christmas. Breakfast I love scrambled eggs with smoked salmon. The eggs need to be creamy and runny on buttery sourdough bread. Lunch››i }iÀii]›Ü››V›››Ã››>›››Þ›wÛ]› eggs, curry powder and rice. I always have those storecupboard ingredients available, and keep haddock in the freezer. It’s something a little bit different at Christmas time. Dinner Venison with a lovely red cabbage that’s been cooked for hours and my pickled cherries. Pudding It has to be chocolate and pistachio brownie with nougat ice cream. It’s decadent and delicious. Four-ingredient recipe Cod’s roe seared in butter on toast.…

Mince pie martini To make a mincemeat syrup, put 100ml water, 100g golden caster sugar and 50g mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Dampen the rims of four Martini glasses and dip in 4 tbsp caster sugar mixed with 4 tsp mixed spice. Muddle 4 tsp mincemeat in a cocktail shaker (you may need to make in batches), then add 100ml gin, 100ml sweet red vermouth, 20ml dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass. Makes 4 x 75ml glasses. Snowball First make a ginger syrup. Combine 100ml water, 100ml golden caster sugar and a handful of sliced ginger in a pan and bring to the boil. Cool the mixture and strain…

This festive meal includes all the flavours and favourites of the traditional big day meal – but with far less fuss. Our simple-to-prepare turkey menu, supermarket-friendly ingredients and handy shopping list mean you’ll be able to get everything in one trip to the shops. You can also make plenty of recipes the day before – so no last-minute panic. And if you want to cut a few corners, we’ve rounded up our favourite supermarket substitutes. So whether it’s your first attempt at Christmas lunch, or you simply want to take it easy this year, you’ll find everything you need here. Happy cooking! Easy festive menu for 8 Smoked fish & potato latkes sharing platter, p25 Sticky roasted parsnips, Chantenay carrots & apples, p26 Lemon & herb-basted simple roast…

Nigella’s pie Pizza rustica all’Inglese This comfortingly chunky pie is a slight anglicisation of an Italian pie I do, using more familiar and easily accessible ingredients. Should you have any left over, it’s wonderful cold too, ideal for serving on Boxing Day. It’s great for family entertaining and, by all means, if you want to, make up your own filling mixture to suit yourself. • Cuts into 8 good-sized slices • Prep 55 mins plus chilling • Cook 1 hr 10 mins • £1.77 a portion • 507 kcals, 34g fat, 18g sat. fat, 4g sugar 200g lean pork, chopped 200g streaky bacon (about 150g de-rinded), chopped 125g mild or stronger cheddar, grated 100g Lancashire cheese, crumbled 250g cottage cheese, well drained in a sieve then processed until smooth in…

Serve these sweet little sugary stars with tea or coffee, or as an after-dinner treat Mary Berry’s crispy Christmas snowflakes • Makes 32 • Prep 1 hr plus chilling • Cook 20 mins • 10p a snowflake • 75 kcals, 3g fat, 0g sat fat, 2g sugar 3 large eggs 400g plain flour, plus extra for dusting 50g caster sugar 4 tbsp milk oil, for deep-frying icing sugar, to decorate 1 In a medium bowl, combine the eggs, flour, caster sugar and milk. Use a wooden spoon to stir the ingredients until well combined and the mixture holds together. With your hands, shape the dough into a ball, then wrap in cling film and chill in the fridge for 30 mins. 2 Divide the dough into roughly 32 pieces. On…

Hot chocolate stirrers • Makes 6 • Prep 10 mins • Cook 2-3 mins • £1.19 a stirrer • 286 kcals, 20g fat, 11g sat. fat, 18g sugar sunflower oil, for greasing 300g dark, milk or white chocolate (or a mixture), broken into squares TO DECORATE selection of chocolate buttons, hundreds & thousands, mini fudge pieces or chopped peppermint candy canes YOU WILL NEED cupcake cases pastry brush empty 47g fromage frais pots, washed and dried pencil wooden lolly sticks cellophane and string or ribbon for wrapping gift tags 1 Push a small hole in the middle of the cupcake cases with a pencil and put aside for later. 2 Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides…

Wilted kale with balsamic dressing Heat 1 tbsp olive oil in a large pan over a medium heat, then add a chopped red onion and 3 crushed garlic cloves. Cook for a few mins, then add 400g chopped kale leaves and cook until they wilt slightly. Place on a large platter, drizzle with 2 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar, then sprinkle over ››I›VQCUVGF›ƃCMGF› almonds. Serves 4. Kale stew with chorizo, beans & peppers Thickly slice 225g cooking chorizo and add to a large pan with 3 crushed garlic cloves. Cook over a medium heat for a few mins until the chorizo starts to sizzle, then add 700ml vegetable stock and bring to the boil. Add 400g chopped kale leaves, a 400g can cannellini beans, drained…

BOXING DAY BRUNCH JQG›9KEMUo›VWTMG[›DWDDNG›››USWGCM This easy turkey recipe from Joe Wicks uses up leftover meat and veg from Christmas. It’s lean too, meaning you can get an early start on the New Year, new you! • Serves 1 • Prep 15 mins • Cook 10 mins 1 medium parsnip 1 medium potato handful Brussels sprouts 1 egg 1 rosemary sprig, leaves picked & chopped 1 garlic clove, crushed 100g cooked turkey 2 tbsp leftover gravy 1 tbsp coconut oil cranberry sauce, to serve 1 Peel the potato and parsnip, grab a bowl and grate them both into it. Grate or finely slice the sprouts and chuck them into the bowl too. Put the veg into a sieve and squeeze out as much liquid as you can. Return the mixture to…

Sausage & fennel seed slices • Makes 2 large sausage rolls (cuts into 24) • Prep 30 mins plus chilling • Cook 40 mins • 17p a portion • 114 kcals, 8g fat, 3g sat. fat, 1g sugar 400g pack pork sausages, skin removed 375g ready-rolled puff pastry sheet 1 tbsp fennel seeds 1 egg, beaten 1 Put the sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling film. Roll into a cylinder approx 30cm long. Wrap tightly in the cling film and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat. 2 Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your…

Turkey roasting times Calculate the cooking time by weighing your turkey after you’ve stuffed it. Heat your oven to 220C/200C fan/gas 7. Cook the turkey for Ì›i›wÀÃÌ›Óä››››Ã››v›Ì›i›V>›VÕ›>Ìi ›V›››››}›Ì››i]› then reduce to 180C/160C fan/gas 4 for the remainder. It’s essential to check the turkey is cooked by piercing the thickest part of the thigh and making sure the juices are clear. If ÕÛ›}›>››i>̛̛iÀ›››iÌiÀ]›Ì›i›Ìi›«iÀ>ÌÕÀi››v› the thighs should be 80C and the breast 72C. Defrosting a frozen turkey ›v›«›ÃÛL›i]› ivÀ›ÃÌ››Ì››››Ì›i›vÀ› }i›››› a dish large enough to catch any liquid as it thaws. Cover the bird with foil and avoid it touching anything else in the fridge. • ›››>›vÀ› }i›>Ì›{›]›>›››Ü›n›£Ó›››ÕÀÛ«iÀ››}°› • ›v›Ì›iÀi½Ã››››À›››››››Þ›ÕÀ›vÀ› }i]› ivÀ›ÃÌ››Ì›››› a cool room (below 17.5C) for 3-4 hours per kg. • If you’re defrosting at room temperature ->À›Õ› ›Óä›®]›>›››Ü›>L›Ỡӛ››ÕÀÛ«iÀ››}°› Homemade…

MAKE AHEAD MAINS Venison sausage & chestnut casserole You can’t go wrong with this warming casserole, with its rich red wine sauce, chestnuts and cranberries, and creamy mash on the side. • Serves 8 • Prep 15 mins • Cook 1 hr • £2.43 a portion • 591 kcals, 27g fat, 14g sat. fat, 7g sugar 2 tbsp sunflower oil 16 venison sausages 2 medium onions, thinly sliced 3 celery sticks, trimmed and thinly sliced 200g chestnut mushrooms, halved (or quartered if large) 300ml red wine 1 beef stock cube 200g pack vacuum-packed cooked chestnuts 2 tbsp tomato purée 1 bay leaf 2 tbsp cornflour small pack parsley, chopped, to serve (optional) FOR THE MUSTARD MASH 1.5kg medium potatoes (ideally Maris Piper), cut into even chunks 75g butter 150ml tub…

Chocolate orange & cranberry red velvet bombe • Serves 15 • Prep 1 hr 10 mins • Cook 45 mins plus chilling • 75p per serving • 537 kcals, 38g fat, 23g sat. fat, 30g sugar unfilled and un-iced cakes only 175g butter, very soft, plus extra for the cake tins 200g plain flour, plus extra for dusting 200g golden caster sugar 4 large eggs 2 tbsp cocoa 1 tsp bicarbonate of soda 1½ tsp baking powder 75g buttermilk 2 tsp vanilla extract 2 x 10g tubes red food colouring (make sure it’s a bake-safe variety – we used Dr. Oetker) 2 tbsp white wine vinegar FOR THE GANACHE AND FILLING 450ml double cream 2 oranges, zested 100g bar white chocolate, finely chopped 100g bar dark chocolate, finely chopped 200g…

Unsalted nuts Spicy nibbles Fry nuts in olive oil to toast. Stir in 2 tbsp curry paste or a pinch each ground cumin and coriander, season with salt, cool slightly and serve with drinks. Baking standby Grind handfuls of nuts and put in the freezer ready to use instead of ground almonds in cakes. Crunchy butter Make a quick nut butter: blitz unsalted almonds or hazelnuts in a food processor Ì››>›w›i›VÀÕ›L°› i>Ì›50g butter to a creamy texture, mix together blitzed nuts and a squeeze lemon juice and stir into the butter. Season, then wrap tightly in baking parchment and chill. Healthy topping Chop mixed nuts and keep in a screw-top jar. Add 1 tbsp to breakfast cereals or yogurt and sliced banana. Stilton Piquant pizza For a tangy topping, crumble…