Easy CookIssue 98的目錄

After the excess of Christmas, it’s traditional to go on a January detox – but where’s the fun in that? It’s freezing outside and the nights are long. The prospect of sunshine feels like an eternity away. What do you need to make you feel better? Comfort food. Casseroles and stews to cuddle up with; cheese toasties and pulled meat sarnies; meatballs and fish & chips; banoffee pie and jam roly-poly. We’ve got the lot in this month’s Easy Cook. My kids’ personal favourites are these Chicken & leek pot pies, doublecarbed with mash and served the broccoli and carrots. So this month, give yourself a hug with our cosy ideas to beat the winter blues. Editor Treat yourselves to these… Chicken & leek pot pies In a large pan,…

Tomatoes stuffed with pesto rice • Serves 3 • Prep 10 mins • Cook 20 mins • £1.10 a portion • 381 kcals, 21g fat, 7g sat. fat, 9g sugar 6 large beef tomatoes 250g pack microwave rice 3 tbsp vegetarian pesto (we used Sacla organic basil pesto) 100g grated mozzarella 80g bag spinach, roughly chopped 1 tbsp olive oil 1 Heat oven to 200C/180C fan/ gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. ››ÃV>À ›Ì›i›Ì››>Ì››yiÛ]›LÕÌ› roughly chop the tomato tops. Heat the rice following pack ››ÃÌÀÕVÌ›››Ã›>› ›Ì›«›››Ì››>›L›Ü›°› Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning. 2 Spoon the rice mixture into the tomatoes and pack tightly into…

Classic fish ‘n’ chips with tartare sauce ‘ Fish ’n’ chips is the takeaway that holds a very special place in our hearts but it seems harder VJCP›GXGT›VQ››PF›C›FGEGPV›EJKR›UJQR››5Q›VJGTGoU› no better time to try cooking them at home ’ • Serves 4 • Prep 25 mins • Cook 35 mins • £1.85 a portion 1.5 litres of vegetable or sunflower oil, fordeep-frying 4 floury potatoes, peeled 200g self-raising flour, plus a little extra for dusting 2 tsp salt 250–300ml lager 4 x 200g pieces of thick cod, haddock or pollock fillet, skinned malt vinegar, to serve FOR THE TARTARE SAUCE 6 heaped tbsp good-quality mayonnaise juice of 1 lemon 1 large shallot, finely diced 2 tbsp capers, roughly chopped 1 large gherkin, finely chopped 2 tbsp chopped parsley 1 Heat…

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens • Serves 4 • Prep 25 mins • Cook 4 hrs 10 mins • £2.39 a portion • 798 kcals, 32g fat, 10g sat. fat, 4g sugar 4 eggs 250g ramen noodles 2 large handfuls shredded spring greens 4 spring onions, finely chopped 75g bamboo shoots from a can, drained,choppedandsoakedin 2tbspricevinegar chilli oil and pickled chilli & shallots, to serve FOR THE RAMEN STOCK 6 chicken legs 2 large carrots, halved 2 onions, quartered 4cm piece ginger, sliced 4 dried shiitake mushrooms 900g piece pork shoulder (thick layer of fat removed), halved FOR THE RAMEN SEASONING 1 tbsp mirin 1 tbsp sake 4 tbsp Japanese soy sauce 1 Heat oven to 200C/180C fan/gas 6. For the stock, put the…

• • • • 886 kcals, 33g fat, 14g sat. fat, 26g sugar before adding dumplings 900g pork shoulder, cut into 4cm chunks 2 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, finely chopped 3 bay leaves 1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve 1 tbsp each ground cumin, coriander and allspice 1 stock cube (beef, pork or chicken) 2 x 400g cans chopped tomatoes 1 tbsp cocoa powder 2 tbsp soft dark brown or muscovado sugar 3 tbsp red wine vinegar zest and juice 2 oranges 2 red chillies, halved lengthways – seeds in or out, depending on how spicy bunch spring onions, finely sliced 400g sweet potatoes, peeled and cut into 3-4cm chunks 2 red peppers, deseeded and cut into chunks…

Smoky sausage casserole • Serves 4 • Prep 15 mins • Cook 1 hr • £1.31 a portion • 525 kcals, 29g fat, 10g sat. fat, 17g sugar 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 1 large celery stick, finely chopped 2 peppers (any colour), cut into chunks pack 6 pork sausages (about 400g) 1 tsp sweet smoked paprika 1/2 tsp ground cumin 1/2 tsp chilli flakes 2 x 400g cans chopped tomatoes 400g can cannellini beans, drained 250g bag spinach (or use the same quantity as frozen) 2 tbsp fresh breadcrumbs 1 Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and…

Mozzarella-stuffed meatballs in tomato sauce • Serves 4 • Prep 20 mins • Cook 1 hr • £1.70 a portion • 400 kcals, 26g fat, 11g sat. fat, 8g sugar meatballs and sauce 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 3 rosemary or oregano sprigs, leaves finely chopped 2 x 400g cans chopped tomatoes 1 tsp golden caster sugar 500g beef mince 1/2small pack at-leaf parsley, finely chopped, plus extra to serve 50g mozzarella, drained and cut into 16 pieces 375g spaghetti or other pasta, to serve 25g Parmesan shavings, to serve (optional) 1 Heat the oil in a medium saucepan. Add the onion, garlic, rosemary or oregano and a pinch of salt, cover with a lid and cook over a low heat…

Whisky lamb shoulder • Serves 4 • Prep 10 mins plus marinating • Cook 2›-3 hrs 4 tsp vegetable oil 2 tbsp runny honey 5 tbsp whisky (we used a single malt Scotch whisky) a big pinch of fresh rosemary a splash of apple cider vinegar bone-in shoulder of lamb (around 1.5kg) your choice of vegetables, to serve 1 Mix the vegetable oil, honey, whisky, rosemary, cider vinegar and some salt and pepper in a large mixing bowl. Add the lamb and coat it in the marinade. If you have a large, sealable food bag, move the meat and all the marinade to the bag and seal with as little air inside as possible. Place in the fridge to marinate for 2 hrs, or ideally overnight. Preheat oven to 160C/140C…

‘ Pies are our passion. We grew up eating pies, we love to cook pies and we eat them with our families now. Pies encased in buttery shortcrust, pies with a light-as-air topping of puff pastry, little tarts and pasties – we love ’em all. There’s nothing better than sitting around the table with family and friends and portioning up a pie – a pie is a dish meant for sharing ’ Steak & mushroom pie • Serves 4 generously • Prep 40 mins • Cook 2 hrs 45 mins • £2.46 a portion whole unbaked or freeze the meat filling and pastry separately 750g chuck steak, trimmed of any thick or very hard fat 2-3 tbsp sunflower oil 3 tbsp plain flour 2 medium onions, halved and sliced…

‘ A lot of the puddings I choose to make are either based on what I remember growing up, or classics +oXG›TGCF›CDQWV›CPF› wanted to learn how to make. The nostalgia that C›LCO›TQN[›RQN[›ECP›GXQMG› is almost indescribable, while making a Queen of RWFFKPIU›HQT›VJG››TUV›VKOG› made me wonder why we don’t see it on more restaurant menus ’ Plum jam roly-poly with amaretto custard • Serves 4 • Prep 20 mins • Cook 50 mins FOR THE SPONGE 220g self-raising flour 40g butter, plus extra for greasing 1 vanilla pod, seeds only 40g shredded suet 120ml almond milk 80g plum jam FOR THE CUSTARD 225ml almond milk 40ml amaretto 225ml double cream 3 egg yolks 45g caster sugar 1 Preheat the oven to 200C/180C fan/gas 6. In a food processor, combine the flour, butter…

Pot-roast beef with French onion gravy • Serves 4 • Prep 15 mins • Cook about 2 hrs 15 mins • £3.63 a portion • 487 kcals, 17g fat, 5g sat. fat, 15g sugar 1kg silverside or topside of beef, with no added fat 2 tbsp olive oil 8 young carrots, tops trimmed (but leave a little, if you like) 1 celery stick, finely chopped 200ml white wine 600ml rich beef stock 2 bay leaves 500g onions few thyme sprigs 1 tsp butter 1 tsp light brown or light muscovado sugar 2 tsp plain flour 1 Heat oven to 160C/ 140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about…

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Celebrate the good times! See in the New Year with this celebration-themed rocky road Rocky road Grease and line a 20cm square cake tin with baking parchment. Melt 250g unsalted butter, 600g dark chocolate, chopped, and 3 tbsp golden syrup in a heavy-based pan over a low heat, stirring until smooth. Set aside. Pour a 1cm layer of the chocolate mix over the base of the tin. Scatter over 75g plain sandwich biscuits, 40g pink wafers, halved, 75g marshmallows, 50g honeycomb, broken into pieces, and 70g M&M’s over the base. Pour over half of the remaining chocolate mixture, then Û>›i›Ì›i›Ì›››>›››ÌÌ›i›Ì››w›››Ì›i››››ið› Make a second layer with the same amount of sandwich biscuits, pink wafers, marshmallows, honeycomb and M&M’s (reserving a few of each), then pour over the remaining chocolate mixture. Shake…

Scrambled omelette toast topper Beat together 2 eggs, 1 tbsp crème fraîche, 25g grated cheddar and a bunch of chives, snipped, with a little seasoning. Heat 1 tsp oil in a pan, then soften 1 sliced spring onion for a few mins. Add 3-4 halved cherry tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over 2 slices of toasted crusty bread. Serves 1. Full English potato cake • Serves 6 • Prep 20 mins plus chilling • Cook 1 hr 15 mins • £1.34 a portion • 448 kcals, 23g fat, 7g sat. fat, 3g sugar 1.5kg potatoes, diced into 1cm chunks 4 tbsp olive oil, plus extra for drizzling 6 spring onions, finely chopped 2 thyme…

STUFF IN TOAST... Peanut butter & banana toastie Toast 2 slices granary bread, layer 1 small banana, sliced on one slice of toast and dust with Ω tsp cinnamon. Spread the second slice with 1 tbsp crunchy peanut butter, then sandwich the two together and eat while warm. Serves 1. Italian turkey toasties Heat grill to high. Lay 4 slices prosciutto out on a large baking sheet and sit a turkey breast steak on top of each, crossways. Spread the turkey with the 4 tbsp pepperonata antipasto (such as Sacla), then top with 2 slices of mozzarella (sliced from a 125g ball), a few basil leaves and some seasoning. Fold the ends of the prosciutto around the cheese to enclose. Grill for 10 mins until golden and cooked through. Leave…

British onion soup • Serves 4 • Prep 30 mins • Cook 1› hrs • 74p a portion • 451 kcals, 21g fat, 12g sat. fat, 22g sugar 50g butter 1kg onions, finely sliced 1 tbsp golden caster sugar few thyme sprigs 3 bay leaves 150ml cider 1 litre vegetable stock FOR THE TOP 4 thick slices of bread 100g cheddar (or vegetarian alternative), grated handful parsley, chopped 1 Heat most of the butter in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. Pour in the cider and simmer until reduced by half. Pour in the stock, bring to a boil, then cook for 20 mins. Can now be frozen…

Sticky clementine & ginger puddings • Serves 6 • Prep 20 mins • Cook 30 mins • 75p a portion • 563 kcals, 31g fat, 14g sat. fat, 49g sugar 3 clementines 140g butter, softened, plus extra for greasing 6 tbsp golden syrup 175g golden caster sugar 3 eggs, beaten 140g self-raising flour 85g ground almonds pinch ground ginger 2 knobs stem ginger, finely chopped cream or custard, to serve 1 Heat oven to 200C/180C fan/gas 6. Juice one of the clementines and set aside. peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel. 2 Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice…

1 Beetroot blinis with salmon To make the blini batter, blend 1 cooked beetroot and 170g pot Greek yogurt with a blender until smooth. Whisk in 2 eggs, Ω tsp bicarb and 140g UGNH›TCKUKPI››QWT. Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat. Can be made a day ahead and kept in an airtight container. Spread each blini with a little cream cheese and season with salt and pepper. Top with smoked salmon and dill. 2 Chorizo with celeriac remoulade Peel and coarsely grate 1 celeriac and mix with 1-2 tbsp mayo, juice 1 lemon and 3 tsp Dijon mustard. Can be made a…

7UG›WR›[QWT›NGHVQXGT›TQCUV›VWTMG[›CPF›UCWUCIGOGCV› UVWH›PI›KP›VJKU›PGY›URKP›QP›CP›+VCNKCP›ENCUUKE %JTKUVOCU RK\\C  › › • Serves 2 • Prep 15 mins • Cook 10-12 mins • 99p a portion • 624 kcals, 32g fat, 12g sat. fat, 5g sugar 145g pizza base mix 6 tbsp tomato pasta sauce large handful (about 100g) leftover UVWH›PI››C›UCWUCIG›UVWH›PI›YQTMU›YGNN›› large handful (about 100g) leftover EQQMGF›VWTMG[››UJTGFFGF› ›››I›OQ\\CTGNNC››UNKEGF› UOCNN RCEM UCIG NGCXGU RKEMGF › › ›› › › 1 tbsp olive oil 1 Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. 2 ›-V>ÌÌiÀ››ÛiÀ›Ì›i›ÃÌÕvw›}›>› ›ÌÕÀ›iÞ]›Ì›i››Ì›«› with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and…