Indholdsfortegnelse for February 2019 i Easy Cook

Brrrrr! Chilly, isn’t it? The kind of weather that makes you want to stay indoors and get cooking. Well, you’ve come to the right place for cosy, comforting recipes, starting with these full English crumpets – expect to see them on the menu of your favourite greasy spoon soon. Inside, you’ll find slow-cooked dinners (p32), rosemary roast lamb for six (p58), spicy recipes from Kwoklyn Wan to celebrate Chinese New Year (p70), and indulgent bakes for rainy days (p80). And for Valentine’s Day, treat a loved one to a juicy steak (p22). After all, we all deserve a hug! Proper breakfast The best way to start the day Full English crumpets A brunch extravagance, this crumpet sandwich has everything you want from a breakfast, including sausages, bacon, egg and beans.…

Satay sweet potato curry • Serves 4 • Prep 15 mins • Cook 45 mins 1 tbsp coconut oil 1 onion, chopped 2 garlic cloves, grated thumb-sized piece ginger, grated 3 tbsp vegetarian Thai red curry paste 1 tbsp smooth peanut butter 500g sweet potato, peeled and cut into chunks 400ml can coconut milk 200g bag spinach 1 lime, juiced cooked rice, to serve (optional) dry roasted peanuts, to serve (optional) 1 Melt the oil in a saucepan over a medium heat and soften the onion for 5 mins. Add the garlic and ginger, and cook for 1 min. Stir in the curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30…

Smoked salmon with prawns, horseradish cream & lime vinaigrette • Serves 2 • Prep 20 mins • No cook 1 tbsp crème fraîche 1 tsp horseradish sauce 4 slices smoked salmon 10 large cooked peeled prawns FOR THE SALAD 1 lime, juiced and 1/2 zested 1 tsp clear honey 1/2 tsp ginger, finely grated 2 tbsp light olive oil 2 handfuls small leaf salad Mix the crème fraîche with the horseradish and seasoning. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on two plates and top with a little horseradish cream. Toss the salad in most of the dressing and pile over the fish. Drizzle over the remaining dressing and serve. PER…

Sweetcorn pancakes with fried eggs & chorizo salsa • Serves 2 • Prep 15 mins • Cook 30 mins 140g plain flour 50g fine polenta or cornmeal 2 tsp baking powder 125ml milk 4 large eggs 140g frozen sweetcorn, defrosted, or from a can, drained small handful coriander, chopped, plus a few leaves to serve (optional) FOR THE SALSA 140g chorizo, sliced 140g frozen peppers, or 1 pepper, sliced 4-6 tbsp mild salsa 1 tbsp vegetable oil, for frying 1 For the pancakes, put the flour, polenta, baking powder, milk and 2 of the eggs in a food processor with a pinch of salt and whizz together. Add the corn and coriander and briefly pulse until just combined. Put the oven on a low heat to keep the pancakes warm.…

Leeks are at their best during the coldest months of the year Tender braised leeks These leeks make a delicious dish on their own, although they're also good with white fish or a roast chicken. • Serves 4 • Prep 10 mins • Cook 25-30 mins 6-8 leeks 1 tsp olive oil 2 tsp coriander seeds 3 thyme sprigs 2 bay leaves 125ml white wine 1 garlic clove with the skin on, bashed pinch caster sugar 85g green olives, very roughly chopped (optional) large handful chopped flat-leaf parsley, to serve (optional) 1 Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the…

Thai basil (A) Also known as holy basil, this has a narrower leaf and a stronger, more aniseedy flavour than fresh European basil, which can be used instead. Limes (B) The juice is often added at the end to give cooked dishes a vibrant flavour. It is also mixed with palm sugar and fish sauce to make a salad dressing. Kaffir lime leaves (C) These aromatic leaves add a citrus flavour to soups and curries. Finely shredded, they are also sprinkled over dishes at the end. Galangal (D) This looks similar to ginger but has a more peppery taste. Galangal is pounded into curry pastes or thinly sliced and infused into soups. Lemongrass (E) This lemon-flavoured stalk can be bruised and infused in soups or curries or the tender stem…

CHINESE NEW YEAR 5 FEB Crispy aromatic duck with hoisin sauce & pancakes Everyone loves this dish; it’s the perfect sharing plate to be enjoyed with friends and family. • Serves 4-6 • Prep 10 mins plus at least 2 hrs marinating • Cook 1-2 hrs 4 spring onions, halved thumb-sized piece ginger, sliced 1 litre chicken stock 120ml rice wine 120ml dark soy sauce 100g demerara sugar 1½ tbsp Chinese five-spice powder 2 star anise 1 tsp cloves 3 cinnamon sticks ½ tbsp salt 4 duck legs (or a whole duck, quartered) TO ASSEMBLE 1 pack Chinese pancakes (average 10 pancakes per pack) 2 spring onions, cut into matchsticks 1 cucumber, cut into matchsticks 4 tbsp hoisin sauce 1 Put the spring onions, ginger, stock, rice wine, soy sauce,…

Lemon mascarpone • Mix 200g mascarpone, zest of 1 lemon, 2 tbsp lemon juice and 4 tsp icing sugar. Swirl through 4 tbsp lemon curd, then set aside. Spoon over warm pancakes and roll or fold up. Serves 4. Choc chip, peanut butter & banana • Mix 8 tbsp smooth peanut butter with 3 tbsp icing sugar, 3 tbsp milk and 70g chocolate chips. Spread the choc-chip mix over warm pancakes. Top with sliced banana. Fold up and sprinkle with chopped peanuts, if you like. Serves 4. Ham, spinach & gruyère • Empty a 250g bag of spinach into a colander. Pour over a kettleful of boiling water and leave for a few mins to wilt and cool. Squeeze out excess water, then roughly chop. Put eight pancakes on a…

Rainbow pancakes Small pancakes are less messy to make as there’s no need to toss them • Serves 4 • Prep 10 mins • Cook 20 mins Stack them up in colourful piles and top with whipped cream, maple syrup and mixed berries. 200g self-raising flour 1 tsp baking powder 1 tbsp golden caster sugar ½ tsp vanilla extract 200ml milk 3 eggs 25g butter, melted, plus extra for frying red, yellow, green and blue gel food colouring 1 Put all the ingredients, except the food colouring, in a bowl and whisk well until smooth. Divide the batter into five bowls or cups. Use the food colouring to dye four batches different colours, leaving one plain. 2 Melt a small knob of butter in a large non-stick frying pan over…

Red lentil & sweet potato pâté Heat 1 tbsp oil in a large pan, add a small chopped onion and cook until soft and golden. Tip in 1 tsp smoked paprika and cook for a further 2 mins, then add a diced sweet potato,140g red lentils, 3 sprigs thyme and 500ml veg stock. Cook for 20 mins or until the potato and lentils are tender. Add 1 tsp red wine vinegar and some seasoning, and roughly mash. Chill, top with olive oil, paprika and thyme and serve with pitta bread and vegetable sticks. Serves 4. Spicy sweet potato chips Heat oven to 200C/180C fan/gas 6. Cut 2 sweet potatoes into chips, toss with 1 tbsp rapeseed oil and spread out on a large baking sheet. Bake for 25 mins, turning…

Fresh Start continues on BBC Two until 6 Feb. Catch up on BBC iPlayer Corn cakes with Mexican beans These corn cakes are made from an easy batter, with beaten egg whites to make them light and fluffy. Alongside the warmly spiced beans, they make a relaxed breakfast-meets-lunch dish. • Serves 4 • Prep 20 mins • Cook 40 mins FOR THE MEXICAN BEANS 1 tbsp vegetable oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp sweet smoked paprika 400g can chopped tomatoes 400g can kidney beans, rinsed and drained FOR THE CORN CAKES 340g tinned sweetcorn kernels, drained 4 spring onions, thinly sliced 75g mature cheddar, grated 100g self-raising flour 50g cornflour 2 large free-range eggs 80ml whole or…

• Rice and pasta dishes work best cooked on high for the shortest time possible. Always use easy-cook rice, rinsed well first – the more starch you rinse from the rice, the better the finished result. • Reduce the liquid in a regular recipe by about one-third if you’re going to make it in a slow cooker. • If the sauce of a stew or casserole is too thin for your liking, mix 1 tbsp cornflour to a smooth paste with a splash of the sauce, then mix in a small saucepan with a ladleful more of the sauce, and bring to the boil to thicken. Stir back into the stew and repeat until you get the desired thickness.…

Make time for your midday meal, no matter how busy you are ❶ Chicken soba noodles Cook an 85g bundle soba or buckwheat noodles, drain well, then toss with a drizzle of sesame oil. Finely slice 8 mangetout, cut 1 small carrot into matchsticks and deseed and slice ½ red chilli. Add to the noodles with 1 tbsp toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce. Serves 1. ❷ Carrot & seed sarnie Grate 1 carrot and mix with 1 tsp sunflower seeds, 1 tbsp raisins, a very small handful of beansprouts and 1 tbsp of your favourite light fruity dressing (we used Sainsbury’s mango & chilli dressing). Spoon into a wholemeal roll or between 2 slices of…

Roast leg of lamb with juniper & rosemary A simple mix using juniper is rubbed over the meat before cooking. It isn’t a spice you associate with lamb, but it works well and gives the meat a hint of gameyness. • Serves 6 • Prep 10 mins plus resting • Cook 1 hr 50 mins 3 garlic cloves, crushed 2 rosemary sprigs, leaves picked and chopped 1 tsp black peppercorns, crushed 3 juniper berries, crushed about 1 tbsp olive oil 1 whole leg lamb, about 3kg 250ml white wine 1 Heat oven to 190C/170C fan/gas 5. Mix the garlic, rosemary, peppercorns and juniper together with enough olive oil to make a paste. Remove the lamb from the fridge and vigorously rub with the paste, then set aside for about 1…

Shortcut Seville marmalade If you’ve never had the time to make marmalade, this shortcut recipe is for you – it saves hours of prep. • Makes 4 x 500g jars • Prep 10 mins • Cook 2 hrs 10 mins 500g whole Seville oranges 1.5kg jam sugar 1 Boil the oranges in 2 litres water until very soft – about 2 hrs. Pour the liquid into a preserving pan or large open saucepan. 2 Cut the oranges into wedges, flick out the pips with a knife then gently squeeze the wedges over the pan. Thinly slice them, then add to the pan along with the sugar. Dissolve the sugar, then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate wrinkles when you…

AS LITTLE AS 87P PER SERVING Moroccan mushrooms with couscous • Serves 4 • Prep 15 mins • Cook 15 mins 1 red onion, sliced 2 tsp olive oil 1/2 tsp ground cinnamon 1 tsp ground cumin 300g mushrooms, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped 1 Fry the sliced red onion in the olive oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the chopped tomatoes, chickpeas and honey. Season and simmer for 7-8 mins. 2 Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour…

Smoked mackerel & potato bake • Heat oven to 200C/180C fan/gas 6. Cook 700g cubed potato and a thinly sliced onion in boiling salted water for 6-7 mins until almost tender. Drain well. Butter a 20 x 20cm baking dish, then add the potatoes. Break 200g smoked mackerel into chunks, discarding any skin and bones. Add to the potatoes, then scatter over 2 tbsp chopped dill. Whisk 150ml double cream, 100ml fish stock and 2 tbsp creamed horseradish and season. Pour over the potatoes. Dot with a little butter, then bake for 20-25 mins until golden. Serve with green salad. Serves 4. Smoked mackerel chowder • Heat a knob of butter in a pan with 1 tsp vegetable oil. Tip in 4 chopped celery sticks and 1 chopped onion, and…

Squash, feta & bulgur salad • Serves 2 • Prep 10 mins • Cook 30 mins 1 butternut squash, peeled, deseeded, cut into 3cm chunks 2 tbsp harissa paste 100g bulgur wheat 2 limes, juiced 1 red onion, diced 3 tbsp crumbled feta 1 tbsp chopped coriander 2 handfuls baby spinach, roughly chopped 50g pumpkin seeds 3 tbsp extra virgin olive oil 1 Heat oven to 190C/170C fan/ gas 5. Place the squash on a baking sheet and toss with the harissa and season. Roast for 30 mins or until golden and tender. 2 Put the bulgur in a pan, cover with boiling water, cook for 15 mins, then drain and cool. Put half the lime juice in a small bowl with the onion. Leave for 5 mins, then add…

• Most reasonably priced models do the job really well. However, spending a few pounds more will usually ensure better heat distribution. Slow cookers can get hotter around the edge, and if you’re at work all day, you won't be able to stir regularly. Don’t worry, with regular use you’ll save the money in the long run. • Balance the cooker’s capacity with your cupboard space. It’s worth going as big as you can manage – as the majority of meals you cook will be ‘wet’ (stews, soups and braises), they’ll also probably be ideal for freezing. • A model with a function that allows you to pre-set when the slow cooker turns on (so you don’t have to be there to do it) can be very useful for a…

Colourful veg and crispy fried rice – a winning combination from Korea Caribbean sweet potato & coconut soup This silken soup boasts warming spice, rich coconut milk and fragrant herbs. The key to making it in 15 minutes is grating the sweet potato. This exposes more surface area for a faster cooking time. Jerk seasoning is a pre-blended spice mix of chillies, thyme, allspice, cinnamon, and cayenne pepper. It’s great to keep in the cupboard for easy Jamaican-style curries, or to sprinkle over oven-cooked chips. • Serves 4 2 tbsp sunflowe r oil 2 sweet potatoes, peeled and grated 1 onion, peeled and diced 1 yellow pepper, deseeded and roughly chopped 2 tsp jerk seasoning 400ml can coconut milk 800ml hot vegetable stock 1 lime, juiced generous handful coriander leaves…

‘The key to Thai cuisine is a delicate balance of flavours. Once you understand how the flavours work together, you can create fantastic dishes that pack a powerful punch. Cook with these four things in mind – sweet, sour, salty and hot – and your food should transport you to the hustle and bustle of a sunny Bangkok street market. ‘ John Torode, BBC MasterChef judge and chef You’ll never need to buy a jar of Thai curry paste again! Tom yum (hot & sour) soup with prawns This hot and sour soup is one of the best-known dishes and exactly what Thai food is all about – a dish that delivers an incredible punch with just a few ingredients. This is the simplest, yet one of the most complex…

Banana loaf • In a large bowl, beat 3 mashed bananas, 397g can sweetened condensed milk, 75g melted butter, 1 egg and 1 tsp vanilla extract. Mix in 290g plain flour , 2 tsp baking powder and 1 tsp baking soda. Pour into a loaf tin, lined with baking paper. Bake at 170C/160C fan/gas 3 for 50-60 mins, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 10 mins. Turn onto a wire rack to cool completely before slicing. Cuts into 8-10 slices. Yummy whisky sauce • In a pan, gently heat 200g butter, 140g soft brown sugar, 397g can sweetened condensed milk, 397g can Carnation caramel and 1 tsp ginger until the butter melts – don’t boil the sauce.…

Marzipan cherries echo the flavour of the fruit inside Morello cherry & almond traybake We’ve topped this with marzipan cherries, but you could scatter over some halved glacé cherries if you prefer. • Cuts into 24 • Prep 40 mins plus cooling • Cook 35 mins 300g butter, softened, plus extra for the tin 300g caster sugar 375g self-raising flour, plus extra for dusting 1 lemon, zested 85g ground rice or ground almonds 4 eggs, lightly beaten 25g marzipan, chilled until firm, grated 2 tsp almond extract 1 tsp baking powder 3 tbsp milk 200g morello glacé cherries, washed, dried and quartered FOR THE ICING AND DECORATION 500g fondant icing sugar 1 lemon, juiced (use the lemon above) 50g marzipan red and green food colouring gels (we used Dr Oetker)…

FIRST MAKE... Pancakes • Makes 8 • Prep 10 mins • Cook 20 mins 100g plain flour 2 eggs 300ml semi-skimmed milk 1 tbsp sunflower oil, plus extra for frying 1 Tip the flour and a pinch of salt into a bowl and make a well in the centre. Crack in the eggs, then pour in 50ml of the milk with the oil. Whisk from the centre, drawing the flour in. Once all the flour is incorporated, beat to a smooth, thick paste. Add a little more milk if it’s too stiff to beat. 2 Add a splash more milk and whisk to loosen the batter. Still whisking, steadily pour in the remaining milk, until the batter is the consistency of single cream. 3 Heat a frying pan over a…