Delicious UK - (03)March 2020

130 deliciousmagazine.co.uk

Don’tletthismonth’sspecialingredientslingerinyourkitchen.

Insteadmakethemostofthemwiththesesmartandeasyideas

RICOTTA

FROM

POR K A ND

RICOTTA

MEATBALLS

P94

TOMATOAND

RICOTTATART

Heat theovento

220°C/200°Cfan/gas 7

with a bakingsheet

inside. Melt 15g butterina fryingpan,

fry 2 sliced onions for 8minutesuntil

softening, then add 2 slicedgarlic

cloves and cook for 2 minutesmore.

Set aside to cool.

Unroll a 230g ready-rolled

all-butter puff pastry sheet,thentop

evenly with the onion/garlicmixture.

Dollop over 100g ricotta,topwith300g

halved cherry tomatoes,seasonwith

salt and pepper and drizzlewitholive

oil. Bake on the pre-heatedsheetfor

15-20 minutes until golden.Sprinkle

with fresh thyme leavesandserve.

NAMPLA(FISHSAUCE)

FROM

PR AW N,

CHILLI A ND

LIME SOUP

P124

STICKYTHAI

PRAWNS

Combine2 tbspfish

sauce, 2tbsplime

juice, 1 tbsppalm

or brown sugar, 1 choppedbird’seye

chilli, 3 grated garlic clovesand

2 tbsp water in a mediumbowl.Heat

a splash of vegetable oilina frying

panandfry 12 largerawsustainable

tigerprawns,turningregularly,until

justturningpink.Pouroverthe

sauce,thenstirtocoatandreduce

untilthesauceisstickyandthe

prawnsarecookedthrough.Sprinkle

withfreshcoriander.

CRUNCHYCHICKENSALAD

Mixa largehandfulofbeansprouts,

200gchoppedsugarsnappeas,

100gchoppedradishesand½sliced

cucumberwith3 cookedshredded

chickenbreasts.Pouroverthejuice

of2-3limes,1 tspfishsauce,1 tbsp

ricewine,2 tsptoastedsesameoil

and1 tsprunnyhoney.Tosstocoat,

thensprinklewithtoastedpeanuts

andfreshcoriandertoserve.

MILDCURRYPASTE

FROM

SPEEDY

SALMON

BIRYA NI

P99

SPICY FISH KEBABS

Mix 1 tbsp curry paste

with 3 tbsp natural

yogurt and the juice of

a lemon. Add 500g cod

chunks and stir to combine. Cover

and chill for 4 hours. Brush off any

excess marinade and thread the cod

onto skewers. Grill for 5-6 minutes,

turning halfway, until cooked through.

Serve with a green salad.

CAULIFLOWER & PEA CURRY

Heat a splash of oil in a pan with

1 sliced onion, then fry until soft. Stir

in 2 tbsp curry paste, cook for a

minute, then add 2 crushed garlic

cloves and 300g cooked cauliflower

florets. Pour over 150ml passata and

a splash of water, then simmer for 10

minutes. Add 150g frozen peas and

cook until hot. Remove from the heat

and stir in 60g natural yogurt and a

handful of chopped fresh coriander.

Season, then serve with brown rice. WORDS: REBECCA LORNE.

ILLUSTRATIONS: ALICE CLEARY

LOOSE ENDS

CAPERS

FROM

PER FECT A

CLASSIC:

SOLE

MEUNIÈRE

P118

PASTA WITH

ANCHOVIES AND

CAPERS (FOR 4)

Cook 400g spaghetti.

Heat 2 tsp olive oil in

a large pan over a medium heat and

fry 8 tbsp dried breadcrumbs until

golden. Season, scoop out the crumbs

and set aside. Add 2 tsp olive oil to the

pan along with 12 chopped anchovy

fillets, 2 crushed garlic cloves and

6 tbsp capers, then fry gently for

5 minutes. Stir in the zest and juice

of 1 lemon. Drain the pasta and add

to the pan, along with 3 tbsp of the

cooking water. Toss well and season

with black pepper. Serve sprinkled

with the crumbs and parmesan.

SALSA VERDE

Chop 1 garlic clove, 20g fresh mint

leaves, 10g fresh flatleaf parsley

and 2 tbsp capers to a rough paste

(alternatively use a pestle and

mortar). Transfer to a bowl and stir

in 1 tsp dijon mustard, the juice of

½ lemon and 3 tbsp extra-virgin olive

oil. Season to taste. Serve alongside

roasted meat, fish or veg.

MASTERCLASS: THE KNOWLEDGE