Easy CookJanuary 2019的目錄

At home, we try to continue the festive feasting into January but with simple, comforting dishes that can be thrown together without any fuss. Our hearty two-in-one family meals (page 32) are ideal for winter evenings, and our wondrously saucy puddings on page 44 are just the thing to cosy up with at the weekend while relaxing with loved ones. Hung-over? All-day breakfast If you can’t face juggling pans for a fry-up, try this one-tray breakfast. • Serves 4 • Prep 5 mins • Cook 30 mins FRY UP A WEEKEND TREAT 1 pack chipolata sausages 1 tbsp olive oil 8 bacon rashers 250g punnet cherry tomatoes, about 250g 2 tsp wholegrain mustard 4 eggs buttered toast, to serve (optional) 1 Heat oven to 220C/200C fan/gas 7. Toss the sausages…

Creamy dill dip for 6 Mix 300ml yogurt with1/4 grated cucumber, some seasoning and a small bunch of chopped dill. Cut the rest of the cucumber into batons. Serve with toasted pitta bread. Quick banana pud for 1 Slice 1 banana, spoon over 4 tbsp yogurt and drizzle with 1 tbsp runny honey. Top with chopped nuts. Italian marinade for 2 Mix 200ml yogurt with 1 crushed garlic clove, 2 tsp paprika, 1 tsp oregano, 1 tbsp lemon juice and season. Coat 250g cubed chicken or lamb and marinate for up to 24 hrs. Skewer meat and grill for 4-5 mins each side, until cooked.…

Cheesy tuna pesto pasta • Serves 4 • Prep 10 mins • Cook 15 mins A quick, easy and comforting meal the whole family will enjoy 400g penne 200g can tuna in olive oil 190g jar basil pesto (or spinach, tomato or aubergine pesto) 100g cheddar, grated 250g punnet cherry tomatoes, halved 1 Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high. 2 When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted,…

Double your dinner, add a twist and avoid shop-bought lunches TONIGHT'S SUPPER Risotto primavera • Serves 4 • Prep 15 mins • Cook 25 mins 3 litres vegetable stock 4 tbsp olive oil 2 onions, chopped 4 large carrots, diced 4 medium courgettes, diced 500g arborio rice bunch spring onions, thinly sliced 200g frozen peas 8 tbsp grated parmesan or vegetarian alternative 1 Bring the stock to the boil, then turn down to a low simmer. Heat the oil in a medium saucepan. Add the onions, carrots and courgettes, season and fry for 3 mins. Add the rice and cook, stirring, for a further 2 mins, then add a ladleful of stock. Repeat until stock is used up and the rice is al dente. 2 Add the spring onions and…

An indulgent pud cooked in its own caramel sauce Cherry Bakewell sponge pudding Transform a classic bake into a warming pud the whole family will love. Serve with custard. • Serves 6-8 • Prep 20 mins • Cook 1 hr 2 x 425g cans pitted black cherries, in syrup 6 tbsp cherry jam 200g butter, softened 200g golden caster sugar 3 large eggs 50g self-raising flour 140g ground almonds 1 tsp almond extract 50g flaked almonds icing sugar, for dusting cream or custard, to serve 1 Heat oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, then add the cherries to the pan. Pour into a…

“I have fond memories of this recipe because CU›C›MKF››YG›EQWNFPoV›CHHQTF›DGGH›ƂNNGV›VQ›OCMG› a Wellington, but my nana would do this little number instead. It’s really a meatloaf in puff pastry – I hope you like it as much as I still do.” A simple but stunning main course Minced beef Wellington • Serves 8 • Prep 20 mins • Cook 1 hr 20 mins 1kg minced beef 100g tomato ketchup 4 eggs 3 onions, finely chopped 3 garlic cloves, finely chopped small handful sage, chopped handful parsley, chopped 25g butter 200g mushrooms, finely chopped 500g pack puff pastry creamy mash, caramelised shallots, roasted carrots, to serve (see right) 1 Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a mixer for 5 mins – or squeeze and squelch with…

Quick Italian salad • Toss 4 handfuls crisp salad leaves with some Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar. Speedy salsa verde • ›››«›>››>À}i››>› vÕ›››v›y>Ì››i>v› parsley. Mix with 2 tbsp capers, Ó›w›i›Þ›Ã››Vi ›Ã›>›››ÌÃ]›Ó›ÌLë› balsamic vinegar and 4 tbsp extra virgin olive oil, plus a little seasoning.…

Prep-ahead recipes are fantastic time-savers Batch one Start with... Roast cauliflower & squash base • Makes 3 batches • Prep 15 mins • Cook 25 mins 2 large cauliflowers, split into florets and stalk cut into cubes 1 large butternut squash, cut into cubes 2 tbsp oil 1 Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and butternut squash in the oil, then spread out on a large baking tray. Roast for 25 mins, or until tender. 2 Divide the veg into three batches. Freeze each batch in an airtight container for up to a month. Defrost fully before using. PER SERVING 93 kcals, fat 3g, saturates none, carbs 11g, sugars 7g, fibre 4g, protein 4g, salt none Use it to make... Cauliflower & squash fritters with mint &…

Cranberry & almond clusters All of these make enough Ì››w››››ÕÃÌ››ÛiÀ› >›ÌÜ››››ÌÀi››>À • Serves 10 • Prep 5 mins • Cook 5 mins Delicious served with yogurt. 50g honey 200g flaked almonds 225g pack puffed brown rice (we used Rude Health) 200g dried cranberries 1 Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden. 2 Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks. PER SERVING 230 kcals, fat 12g, saturates 1g, carbs 24g, sugars 5g, fibre 2g,…

Beer and sparkling water give the batter a light, crispy texture Merguez, chorizo & butter bean cassoulet This is a proper winter warmer, packed with spicy sausages and great flavours. You may like to cook your beans from dried if you have time, but I use canned for speed and ease. I’m all for making life easy when possible. • Serves 4-6 • Prep 10 mins • Cook 1 hr 20 mins 2 tbsp olive oil 500g merguez (spicy North African sausages) 80g smoked bacon or pancetta, cut into small strips 140g chorizo, sliced 1 white onion, peeled and finely chopped 2 garlic cloves, crushed 1/2 tsp sweet smoked paprika 100ml good-quality red wine 400g can tomatoes, drained 400g can butter beans, drained 250ml chicken stock 1 tbsp chopped tarragon…

Egg & veggie pittas • Serves 2 • Prep 15 mins • Cook 20 mins 1 aubergine, cut into thick rounds 1½ tbsp olive oil 1 tbsp harissa 2 eggs 1 tbsp red wine vinegar 2 tsp agave nectar or golden caster sugar 1 raw beetroot, grated 1 large carrot, peeled and julienned ½ small red onion, very finely sliced 4 tbsp 0% fat Greek yogurt 1 tbsp chopped dill 1 garlic clove, crushed 2 wholemeal pitta breads 1 Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with harissa, and bake for 5 mins. 2 Meanwhile, lower the eggs into a pan of boiling water, turn down the heat and simmer for 10…

1 Lay a large sheet of baking parchment over a large sheet of foil, and fold a pleat across the middle to allow for expansion. 2 Cover the basin with the parchment and foil, foil-side up, and smooth down the sides. 3 Tie securely with string, then trim off excess. 4 To steam the pud, put a jam jar lid into a large pan to act as a trivet. Put the pudding on top and pour boiling water to reach one-third of the way up the bowl. Cover, bring the water to the boil and simmer, topping up the water as necessary.…

Ƃ›V›>ÃÛV]› Õ›> Õ›ÌiÀ>Ìi › ÛiÀÛ››››v›Ì››Ã› Õ››ÛiÀÃ>›› V››v›ÀÌ›v›› Duchess-ish potatoes On Saturday nights when I was old enough to stay up for Casualty, we sometimes ate potato pyramids. These were piped swirls of mash with cheese on top, baked until golden. We ate them with steak and salad, but the potato pyramids were the good bit, as far as I could tell. Around this time, I called cheddar cheese ‘step cheese’ because that’s what a block of cheddar looks like. I definitely didn’t know that potato pyramids were (sort of) duchess potatoes. And over time, I’ve come to see that duchess for the mug she is, because the egg yolks and cream traditionally found in her  potatoes are completely unnecessary. A tub of Philadelphia is all you need. Don’t tell the…

It's like cheese and Marmite on toast – with some banana thrown in A few jalapeño slices add a nice kick to these chorizo bites Banana & Marmite minis For something totally different, give these a go. The blend of sweet and salty works really well. • Serves 2 • Prep 20 mins plus at least 2 hrs 30 mins chilling • Cook 2 mins FOR THE BASE 60g plain digestive biscuits 20g unsalted butter, melted 20g dried banana chips, roughly chopped FOR THE FILLING 180g cream cheese 40g light brown soft sugar 8 drops banana essence 90g banana, mashed 80ml double cream 30g Marmite or other yeast extract FOR THE TOPPING 70g fresh banana, chopped into chunks 15g caster sugar 10g Marmite or other yeast extract 1 To make…

Lemon syllabub • Whip 300ml cream and ››I›UWICT until soft peaks form. Stir in 50ml white wine, along with the juice and most of the zest of Ω a lemon. Spoon the mixture into glasses, sprinkle with the TGOCKPKPI›\GUV and serve with crisp biscuits. Serves 4. Lemon drop • Mix 1 tbsp white caster UWICT›Ü›Ì››Ì›i›w›i›Þ›}À>Ìi › zest of Ω a lemon. Dip the rim of a chilled martini glass in water, then shake off the excess and dip into the sugar mix. Pour ››ON|XQFMC into a cocktail shaker and add 25ml triple sec, 25ml lemon juice and a handful of ice. Shake really well, then strain into the glass. Makes 1. Iced lemon mousses • Tip2/3 of a jar of lemon curd into a large bowl with the zest of…

AS LITTLE AS 50P PER SERVING Sticky pork with cranberries • Serves 4 • Prep 15 mins • Cook 25 mins 1 tbsp plain flour 500g pork tenderloin, sliced into steaks 1 tbsp oil 2 red onions, cut into wedges 400ml chicken stock 4 tbsp cranberry sauce 1 tbsp honey mash or jacket potato and veg, to serve 1 Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside. 2 Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins.…

Your guests will love this perfect winter's night party food Crispy neeps & tatties cake • Peel and cut a large swede and 4 baking potatoes into chunks and boil for about 20 mins until tender, then drain. Return to the pan over a low heat for a few mins to dry out. Off the heat, bash into a chunky mash with 25g butter, a touch of salt and lots of pepper. Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line with 8 thin slices pancetta. Press the veg into the dish, dot with 25g more butter then bake for 40 mins until crisp and golden. Turn out and cut into wedges. Serves 8. Neeps & tatties soup • Melt 25g…

Thai coconut soup with turkey meatballs • Serves 2 • Prep 10 mins • Cook 15 mins 1/2 small pack coriander, stems chopped, leaves reserved 1 garlic clove 250g turkey mince ››VDUR›ƂUJ›UCWEG 2 tbsp Thai tom yum or red curry paste 400ml can low-fat coconut milk 500ml chicken or vegetable stock zest and juice 2 limes 300g pack stir-fry vegetables 200g pack cooked egg or rice noodles 1 Put the coriander stems and garlic in a food processor, pulse ՛̛››w›i›Þ›V››««i ]›> ›Ì›i› ÌÕÀ›iÞ›>› ›£›Ìë››v›Ì›i›wÛ› sauce, and blend again. Roll into balls about 3cm in diameter. 2 In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime juice >› ›âiÃÌ›>› ›Ài›>››››}›wÛ› sauce. Bring to a simmer,…

Beef & stout stew with carrots The sweet, slow-cooked melty carrots are one of the best bits about this rustic stew. • Serves 4 • Prep 30 mins • Cook 3 hrs 2 tbsp vegetable oil 1kg stewing beef, cut into large chunks 1 onion, roughly chopped 10 carrots, cut into large chunks 2 tbsp plain flour 500ml can Guinness 1 beef stock cube pinch of sugar 3 bay leaves big thyme sprig parsnip mash, to serve 1 Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour, and stir. Tip the meat and any juices back in…

WHAT’S ON THE MENU? When friends arrive, instead of making a starter, put out some deli nibbles with wine while the chicken roasts then, once you’ve eaten the main course, bake the make-ahead fondants and serve with gelato. Bellissimo! Easy antipasti Make an instant platter with a selection of: • olives • sliced salami or prosciutto • semi-dried tomatoes • parmesan • marinated artichokes • Peppadew (pickled peppers) • caper berries • breadsticks Rosemary & lemon roast chicken If you like anchovies, why not try mashing a couple and adding them to the butter before stuffing it under the chicken skin? You’ll find it savoury rather than fishy. • Serves 4 • Prep 10 mins • Cook 1 hr 20 mins 20g pack rosemary 3 tbsp butter 1 garlic clove, crushed 1 lemon, zested then halved 1 small…

/›i›y>Û›ÕÀÛ of a traditional biscuit in Swiss roll form Fudgy fig roll • Cuts into 10 slices • Prep 1 hr plus softening and cooling • Cook 12-15 mins 140g soft dried figs, chopped 1 medium very ripe banana knob of butter, for the tin 3 large eggs, separated 225g light muscovado sugar 120g wholemeal flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon good grating fresh nutmeg (optional) 4 tbsp golden caster sugar FOR THE FILLING 300ml double cream 4 tbsp icing sugar, sifted about 250-300g fig jam or conserve 1 Cover the figs with boiling water in a bowl and set aside to soften for 30 mins. Drain, then mash well with the banana. 2 Heat oven to 190C/170C fan/gas 5. Butter a Swiss roll tin –…