Indholdsfortegnelse for Issue 97 i Easy Cook

Christmas Day is a chance for families to be together. And for me, there is no better way of expressing love than to cook. But what to have? Will it be traditional turkey? Or something left field, like ham, a veggie roast, or even a curry? Fortunately, Easy Cook’s genius recipe creators are here to help. In this bumper 100-page issue, we’ve got everything to inspire and guide you on the Big Day and beyond. Will it be Tom Kerridge’s stunning Candied roast ham on p38? Or a showstopping Layered squash pie (p42)? For us, we’re going back to traditional turkey (p22) with all the trimmings and super sides, followed by Cherry pecan Christmas pudding (p32). What will you be having? Editor PS Look out for the next issue of…

Cranberry & raspberry smoothie •  Serves 4•  Prep 10 mins•  No Cook•  53p a serving• 100 kcals, 2g fat, 1g sat. fat, 17g sugar 200ml cranberry juice 175g frozen raspberries, defrosted 100ml milk 200ml natural yogurt 1 tbsp caster sugar, or to taste mint sprigs, to serve Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint. ô››Ã›››Ì››i››>›iÛ>›}Ài>Ì›ÃÌ>À̛̛›Ì›i› >Þ]› and as cranberries are everywhere at this time of the year I thought I’d follow the trend and add a splash of their juice to Ì››Ã›vÀÕ›ÌÞ›L›i› °››› Ûܛ›››››Ûi››Ì]›Ì››°ê Baby buttermilk pancakes with sticky bananas & Brazils •  Serves 6 (easily doubled)•  Prep 15 mins•  Cook 35 mins•  94p a portion•  806 kcals, 31g fat, 9g sat. fat, 87g sugar 175g plain flour…

How long? Roast the bird at 180C/160C fan/gas 4. For a regular bird, calculate the timings as follows: If the total weight is 4.5-6.5kg, allow 40 mins per kg. If the total weight is over 6.5kg, allow 35 mins per kg. For Bronze and Norfolk Black turkeys: If the total weight is 4kg or less, allow 30 mins per kg If the total weight is over 4kg, add an extra 45 mins for each kg (for instance, for a 6kg bird, allow 3Ω hrs). When is it done? The best way to tell if your turkey is cooked is by using a digital cooking thermometer. For our pick of the best, see p64. When cooked, turkey thighs should read 80C, breasts 75C. Always double-check by sticking the probe in several…

Spiced salmon coulibiac •  Serves 8•  Prep 20 mins plus cooling•  Cook 50 mins•  £2.52 a portion• 647 kcals, 37g fat, 12g sat. fat, 3g sugar 2 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 2 cardamom pods, crushed 1 cinnamon stick 1 tsp fennel seeds 2 star anise 1 tsp fenugreek seeds 3 cloves thumb-sized piece ginger, cut into large chunks 2 tsp garam masala 140g basmati rice, soaked in cold water for 30 mins, then drained 1 bay leaf small pack coriander, finely chopped 1 red chilli, seeds kept in, finely chopped 1 tbsp mango chutney 1 tbsp lemon juice 2 x 320g packs ready-rolled puff pastry 2 x 500g whole salmon fillets, skin removed and pin-boned 2 large egg yolks, lightly beaten 1 Heat the…

“Ideal for a quick meal, very versatile and easy to carry in my handbag and take to work” Sharon from Leeds A busy life and a love of food can make mealtimes tricky, but that’s what makes John West Creations ideal. Handy shortcuts with a great balance of flavours and textures, the deliciously exotic mixes of grains, vegetables and fish can be enjoyed on their own hot or cold, in a salad, with a bit of crusty bread, as a side dish, or even in recipes, such as the easy one below. So go on, try the full range for yourself – find it in all leading supermarkets. Salmon with bulgur wheat and chickpea salad, grilled peppers and green tahini dressing • •› Serves 4• Prep 4 mins• •› Cook 8 mins…

Mince pies Specially Selected Exquisite Mince Pies, £2.99, Aldi We thought these crumbly mince pies with almond toppings were sure winners. Alternative centrepiece $GGH›4KD›YKVJ›2QTEKPK›››6TWH›G›› £50, M&S If you buy anything this Christmas, buy this! The top-scoring choice of any category, this butcher-quality meat was really delicious. Meat & fish canapés Irresistible Mini Yorkshire Puddings, £4, Co-op These were exemplary Yorkshires. The shredded beef topping was generous and Ì›i›››ÀÃiÀ> ›Ã››> i ›>›}Ài>Ì›y>Û›ÕÀ° Christmas cake Snowy Lodge Luxury Hand Decorated Christmas Cake, £9.99, Lidl A moist and crumbly cake that’s not too sweet, with thick marzipan icing. Dessert centrepiece The Best Chocolate Christmas Tree, £9, Morrisons ››››››Ì›Ü›››iÀt›7i›››Ûi ›Ì››Ã› airy mousse-like layered dessert, ܛ̛›y>Û›ÕÀÛ›v›V››V››>Ìi› and praline. Stollen Taste the Difference Stollen, £7, Sainsbury’s 7i›››Ûi ›Ì››Ã› buttery and citrusy stollen with almonds. Panettone M&S…

Slow roast leg of lamb with fresh mint sauce •  Serves 6• Prep 15 mins• Cook 3 hrs 45 mins 2 large onions, quartered 1 leg of lamb, approx. 1.8kg 3 garlic cloves, peeled 2 tbsp chopped rosemary 1 tbsp thyme leaves grated zest of 1 lemon 2 tsp sweet paprika 1 tbsp sea salt 3 tbsp olive oil 250ml sweet Sherry FOR THE MINT SAUCE 2 tsp caster sugar ½tsp ground cumin 6 tbsp white wine vinegar 4 tbsp finely chopped mint 1 Heat the oven to 160C/140C fan/gas 3. Put the onions in the bottom of a large deep-sided casserole or roasting tray if you don’t have a casserole big enough to fit the leg of lamb in. Sit the lamb on top of the onions. Blend together the garlic,…

Napolina 50%/50% Spaghetti, £1.50, supermarkets nationwide Make your Bolognese a little heartier with half whole wheat pasta. Tastesmiths Makhani Kit, £3.59, ocado.com This takes a little longer than your average kit, but the pack’s simple instructions will help you make a really impressive and fresh curry. Higgidy Christmassy Pie, £3.75, Sainsbury’s Can't wait for Christmas? Warm up with a festive pie for lunch. L’auila London Truffle Salt, £4, Sainsbury’s Add a little luxury to macaroni cheese, meat and potatoes by sprinkling over Û›i›ÌÀÕvyi›Ã>›Ì°› Robin Mug, £3.49, HomeSense The perfect mug for sipping your hot chocolate. Gü Exotic Passion Fruit Posset, £1.20, Tesco Keep some of these sweet and creamy pots in the fridge for an emergency dessert. The Spice Tailor Coconut Daal, £2.89, Waitrose Make an authentic daal…

Rose-ecco (invented by Sophie Dahl) Fill a glass with Prosecco and pour 1 tbsp rose syrup down the inside of the glass so that it slides to the bottom. Hibiscus Prosecco *ÕÌ›>›››L›ÃVÕÛy›ÜiÀ› (from lakeland.co.uk) with 1 tsp of its syrup in the bottom of a glass. Pour over Prosecco. Don’t ›ÃV>À ›Ì›i›y›ÜiÀ›q› it tastes of raspberry. Sbagliato (a relation of the Negroni) Mix 4 parts Prosecco, 1 part sweet vermouth (such as Martini Bianco) and 1 part Campari. Serve with an orange zest twist. Forager’s fizz A splash of sloe gin and a blackberry or two, topped up with Prosecco.…

Cheeseboard sticks •  Makes 12•  Prep 10 mins•  No cook•  18p a stick• 90 kcals, 6g fat, 4g sat. fat, 4g sugar 6 grapes, a mix of red and green 75g soft goat’s cheese (we used an ash-covered one) 50g blue cheese (we used Stilton) 75g Comté or cheddar 75g membrillo (quince paste) 1 Slice the grapes in half, then cut the cheeses and quince paste into 12 pieces. 2 Thread a grape half onto a mini skewer, followed by a piece of each of the cheeses and a piece of quince paste. Repeat, then arrange the sticks on a serving platter. Beef & mozzarella meatballs •  Makes 12•  Prep 10 mins•  Cook 20 mins•  9p per meatball•  114 kcals, 8g fat, 3g sat. fat, 1g sugar 12 ready-made meatballs (360g…

• Water glass You don’t need to use a glass with a stem for water – a small ÌÕ›L›iÀ›Ü›››› ››w›i°› • Wine glasses The red wine glass is a little larger than the white, giving the wine more space to ‘breathe’ and oxidise, which improves Ì›i›y>Û›ÕÀ°›››Ì›› red and white wine glasses should ideally have tulip-shaped bowls, as this is the best shape for releasing the aromas. Fill the glass to just less than half, below the widest part, so that when you swirl the wine there is no risk of spilling it. Pick plain glass for the bowl itself to display the colour of the wine clearly. • Champagne flute A Ì>››]›Ì››››››>›«>}›i›yÕÌi displays the vertical line of bubbles beautifully.…

1 Untie the legs. Use a fork to steady it, and cut off one leg and thigh. Separate the drumstick and thigh, then carve the drumstick into slices. Slice the meat off the thigh. Repeat. 2 Wiggle the wing bone and carve away (so you can carve the breast more easily). Repeat with the other wing bone. 3 Using a carving fork to stabilise the bird, slice the breast on the diagonal, then repeat with the other breast.…

Candied roast ham with cranberry & star anise sauce •  Serves 12• Prep 25 mins plus cooling• Cook 3 hrs 45 mins• 40p a portion• 610 kcals, 32g fat, 13g sat. fat, 30g sugar 4kg smoked bone-in ham, trimmed and skin left on 3 bay leaves 3 star anise small pack thyme 1 tbsp white peppercorns 100ml white wine vinegar pared zest 1 orange 200g demerara sugar 1 tbsp ground mace 175g clear honey FOR THE SAUCE 500ml ham stock (from the soaking liquid in step 1) 2 star anise 100g unsalted butter 50g fresh or frozen cranberries, chopped zest and juice ½ orange 1 Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme,…

STRONG CHEDDAR + CHRISTMAS CAKE STILTON + CANDIED WALNUTS Candied walnuts Heat oven to 180C/160C fan/gas 4. Tip 100g walnuts into a heatproof bowl and pour over just-boiled water. Drain after 2 mins and toss with 2 tbsp golden caster sugar and a pinch of sea salt ›CMGU . Bake for 10 mins on a tray lined with baking parchment. Cool completely and store in an airtight container. Pear crisps These go well with any cheese. Thinly slice 1 pear, sprinkle with 2 tsp golden caster sugar and put on a tray lined with baking parchment. Bake at 140C/ 120C fan/gas 1 for 1 hr until dried out. Leave on a wire rack to crisp further. SOFT GOAT’S CHEESE + HONEY & LAVENDER DRIZZLE Honey & lavender drizzle Combine 2…

Marzipan-in-the-middle bundt cake •  Serves 12• Prep 40 mins plus cooling• Cook 1 hr• 72p per serving• 709 kcals, 39g fat, 17g sat. fat, 64g sugar 225g unsalted butter, softened, plus extra for greasing 225g self-raising flour, plus 1 tbsp extra for the tin 250g dark muscovado sugar 4 large eggs, at room temperature, beaten 1 tsp baking powder 100g pack ground almonds 1 tsp mixed spice 1 tsp ground cinnamon, plus a pinch extra to decorate 250g grated butternut squash 250g mixed dried fruit 100g pack walnut pieces, chopped, reserving a few whole to decorate FOR THE MARZIPAN MIDDLE flour, for dusting 200g marzipan 50g red glacé cherries, roughly chopped, plus a few whole cherries to decorate zest 1 orange FOR THE FROSTING 140g full-fat cream cheese, chilled 175g icing sugar, sifted 50g…

Quick pickled onions These sweet and sour onions add piquancy to a ploughman’s, or a sharp and colourful ›PKUJ›VQ›/GZKECP›HQQF •  Makes 500g• Prep 15 mins plus 2 hrs pickling• Cook 5 mins• 15p per 50g• 34 kcals, 0g fat, 0g sat. fat, 7g sugars 300ml cider vinegar 3 tbsp golden caster sugar 1 tbsp sea salt flakes 6 black peppercorns 6 coriander seeds 1 star anise 1 bay leaf 3 small red onions, sliced into rings 1 Pour the vinegar into a pan, add the golden caster sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. 2 Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water…

Use up Ricotta Ricotta & spring onion dip •  Serves 4-6 as a nibble• Prep 5 mins•  No Cook Whizz 150g ricotta with 3 roughly chopped spring onions, the juice and zest Ω lemon, seasoning and 50g soured cream, crème fraîche or natural yogurt. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast. Use up Odds & ends from your cheeseboard Easiest-ever cheese & onion tart •  Serves 4• Prep 20 mins• Cook 35 mins Gently fry 2 sliced onions in 25g butter until really soft and golden. Take off the heat and stir in 100ml double cream, 100g grated cheeses (whatever mixture you like) and 1 beaten egg. Unroll a 320g sheet puff pastry on a baking tray and score a border. Spoon the cheesy mixture…

Tom Aikens owns the restaurant Tom’s Kitchen in London. Here are his three top tips for making the ultimate Christmas dinner... • Avoid dry turkey To keep your turkey nice and moist, I suggest you brine the turkey beforehand for a day and then leave to air dry for a day in the fridge. Slowly cook the turkey at 120C for 2.5 hrs, then roast it at 220C for 10 mins at the end. Leave to rest for 30 mins before carving. • Make a great gravy For the best gravy, make sure the turkey bones are well roasted with some aromatic veg, such as celery, carrots, onion, shallots, bay, thyme, garlic and seasoning. Roast these well and add a little madeira. Cover with water. Simmer for 2 hrs until…

Rudolph’s carrot patch cakes •  Makes about 7• Prep 50 mins• Cook 35 mins• 39p a cake• 599 kcals, 31g fat, 12g sat. fat, 67g sugar un-iced 140g light soft brown sugar 100g self-raising flour 3 tbsp cocoa powder ¼ tsp bicarbonate of soda ½ tsp mixed spice 1 tsp ground cinnamon zest 1 orange 2 medium eggs 100ml sunflower oil 50ml milk 100g carrots, (about 2 medium sized), grated FOR THE ICING AND TO DECORATE orange and green food colouring 140g fondant icing 100g butter, chopped 2 tbsp cocoa powder 200g icing sugar 2 tbsp milk 25g desiccated coconut few parsley sprigs and edible green glitter (optional) 1 Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix…

Lemon & elderflower fizz •  Makes 6 glasses (875ml)•  Prep 10 mins•  No Cook•  £1.41 a glass• 168 kcals, 0g fat, 0g sat. fat, 16g sugar 75ml gin juice ½ lemon 2 tsp caster sugar 50ml elderflower cordial 750ml bottle Prosecco 4 tbsp lemon sorbet TO DECORATE 2 tbsp caster sugar juice and strips of zest from ½ lemon 1 To decorate the glasses with a sugar rim, tip the sugar onto a plate and the lemon juice into a bowl. Dip the rim of each glass in the juice, then the sugar. 2 Put the gin, lemon juice, sugar and elderflower cordial into a large jug. Stir until the sugar has dissolved. Add the Prosecco, then the sorbet, and stir. Pour into the glasses and pop in a few strips…

Bay & bacon roast turkey with make-ahead gravy •  Serves 8• Prep 30 mins plus resting• Cook 3 hrs 40 mins-4 hrs• £4.37 a portion• 929 kcals, 48g fat, 18g sat. fat, 5g sugar FOR THE TURKEY 5-5.5kg oven-ready turkey, neck and giblets removed ¼ quantity Sausage & Bramley stuffing (right) 1 large onion, quartered 1 lemon, halved a few bay leaves 85g soft butter, 10 rashers streaky bacon 150ml dry white or red wine FOR THE GRAVY 1 tbsp olive oil 1 large onion, chopped 1 carrot, finely chopped 1 bay leaf 50g plain flour 300ml strong chicken stock, plus extra if necessary 1 First make the gravy – you can do this several days ahead. Heat the oil in a nonstick pan and fry the onion and carrot with the bay leaf…

Thai prawn, squash & pineapple curry •  Serves 8•  Prep 25 mins•  Cook 22 mins•  £2.07 a portion• 292 kcals, 17g fat, 13g sat. fat, 10g sugar 200g John’s homemade Thai curry paste (below), or use ready-made Thai green curry paste 50ml fish sauce 600g butternut squash, peeled and cubed 700ml coconut milk (buy 2 cans and reserve 100ml if making the rice, right) 400ml chicken stock 400g pineapple chunks (fresh or from a can) 400g sliced bamboo shoots 10 kaffir lime leaves, torn 600g raw shelled prawns bunch Thai basil or coriander, leaves picked lime wedges and sliced green chillies, to serve (optional) 1 In your largest pan or wok, stir the curry paste and 100ml water for a few mins. Add the fish sauce and cook for 1 min…

Christmas white chocolate traybake •  Cuts into 16 squares•  Prep 20 mins plus cooling•  Cook 35 mins•  £1.05 a portion • 355 kcals, 21g fat, 12g sat. fat, 28g sugar 225g unsalted butter, plus extra 225g light brown soft sugar 4 medium eggs 200g mincemeat, from a jar zest 1 orange 200g plain flour 2 tsp ground cinnamon 1 tsp ground nutmeg 200g white chocolate, plus extra for grating 100g double cream 1 Heat oven to 180C/160C fan/gas 4. Line and grease a 20cm square brownie tin. Beat the butter and sugar using an electric whisk for about 5 mins until the mix is fluffy. Gradually beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the mincemeat and orange…

Make your cake Chocolate fruitcake • Cuts into 10 slices• Prep 35 mins• Cook 2 hrs• £1.04 per slice• 683 kcals, 30g fat, 14g sat. fat, 79g sugar cake only 200g butter 200g dark brown soft sugar 100g dark chocolate (we used 80%), broken into chunks 75ml brandy 1 tsp vanilla extract 250g raisins 250g currants 100g dried cranberries 100g dried sour cherries 100g mixed peel 200g self-raising flour 100g ground almonds 3 tbsp cocoa 1 tsp mixed spice 3 eggs, beaten with a fork 1 Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a saucepan. Heat gently, stirring occasionally until everything has melted together. 2 Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few…

Pasta with ham & minty pea pesto •  Serves 4• Prep 10 mins• Cook 12 mins• £1.10 a portion• 487 kcals, 12g fat, 6 sat. fat, 5g sugar 400g pasta shapes 400g frozen peas, defrosted ½bunch mint, leaves picked 50g grated Parmesan or pecorino, plus extra to serve (optional) 100g tub half-fat crème fraîche 175g thinly sliced smoked ham, shredded 1 Cook the pasta shapes following pack instructions, adding 200g of the defrosted frozen peas for the final 1 min of the cooking time. When cooked, drain well, reserving some of the cooking water. Set aside for now. 2 Meanwhile, blitz the rest of the peas, mint leaves, half the Parmesan and the crème fraîche until smooth, then season with salt and pepper. When the pasta is cooked, tip back into the pan on…

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GIVE YOUR MINCE PIES A MAKEOVER Mincemeat samosas •  Makes 18• •› Prep 1› hrs plus soaking• Cook 15-20 mins 1 cooking apple, peeled, cored and finely chopped zest and juice 1 orange 50g dried ready-to-eat apricots, chopped 25g shelled pistachios 50g dried cranberries 175g sultanas 1 tsp cinnamon ½tsp grated nutmeg 2 tbsp brandy 1 tbsp clear honey 50g butter, melted and kept warm 6 sheets filo pastry (270g pack) icing sugar, to decorate 1 Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/180C fan/gas 6. Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to…

Sausage plait • ›-iÀÛiÛ{›• ›*Ài«›Îä››››Ã›• ››››››{ä››››Ã• ›È£«›>›«›ÀÌ››››• ›xÈÓ››V>›Ã]›£È}›v>Ì]›Ó}›Ã>Ì°›v>Ì]› ä}›ÃÕ}>À›   a little oil, for greasing 400g pack pork & apple sausages – about 6 1 roasted red pepper from a jar, patted dry 1 large egg ››VUR›EJKNNK››CMGU››QRVKQPCN› 2 tbsp tomato purée ›QWT››HQT›FWUVKPI› 250g ready-made puff pastry baked beans or salad, to serve Equipment you will need A baking tray, pastry brush, baking parchment, kitchen scissors, large mixing bowl, kitchen paper, cup, fork, a large spoon, cutlery knife, measuring spoons, rolling pin, ruler, oven gloves Before you start 7>Û›Þ›ÕÀ››>› Ã]›Ì›i›L>V›››››}› ›>›À]››v››iViÃÃ>ÀÞ]›>› ›«ÕÌ›››› >››>«À››°› For parents /››Ã››Ã›>››iÝVi››i›Ì›ÀiV›«i›v›À› V››› Ài›››v›>›››>}iÛ>̛ۛ ›i۽̛ ÀiµÕ›Ài›>›Þ›Ã›>À«››››Ûið›-›>››iÀ› V››› Ài›››>Þ››ii ››i›«›ÕÛ›}› ÃV›ÃÛÀÛ>› ›À›››››}›Ì›i›«>ÃÌÀÞ› Ì››Ì›i› iÛÀi ›Ã›>«i]›LÕÌ› ››½Ì› Ü›ÀÀÞ››v››Ì› ›i۽̛›››››«iÀviVÌ› q››Ì›Ü››››ÃÌ››››Ì>ÃÌi›}Ài>Ìt Grease a baking tray ›i>Ì››Ûi››Ì››Óää›É£nä››v>›É }>ÛȰ››Ài>Ãi›>›L>›››}›ÌÀ>ޛܛ̛› ››››Ì›i››V›ÛiÀ››Ì›Ü›Ì››L>›››}› «>ÀV››i›Ì°›*Ỡ̛›››i›Ã› i°›-››«› ›vv›Ì›i›i› Û›v›Ì›i›Ã>ÕÃ>}iÃ]›Ì›i›› õÕiiâi›Ì›i››i>Ì›››Ì››>›L›Ü›°› Mix the ingredients ›Ỡ̛i›«i««iÀ›››Ì››«›iViÛܛ̛› ÃV›ÃÛÀð››Ài>››Ì›i›i}}›››Ì››Ì›i› VÕ«]›Li>̛ܛ̛›>›v›À›]›>› ›Ã>Ûi›Ó› ÌLë›v›À›}›>â››}°›› ›Ì›i›«i««iÀ› >› ›Ài›>››››}›i}}›Ì››Ì›i››i>Ì› ܛ̛›Ì›i›V››››››>›…

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