Delicious UK - (09)September 2020

deliciousmagazine.co.uk 107

eat well every day.

TESTEDBYEDITORKAREN

LAKSA

PASTE

fromprawn

laksa

Parcels

p98

CURRIEDFISHCAKES
Whizz300grawpeeled
kingprawnsintoa coarse
pasteina foodprocessor
with150gchoppedwhite
fishfilletsand2 tbsp
laksapaste.Add4 choppedspringonions
and2 tbspchoppedfreshcoriander.Pulse
tocombine,thendivideinto8 patties.Fry
witha splashofoilfor3 minutesoneach
sideuntilcrisp,thenservewithlimewedges.

LAKSASALMONSTEAKS
Mix2 tbspcoconutyogurtwith1 tbsplaksa
pasteanda squeezeoflimejuice.Spread
over2 salmonfilletsandgrillonmedium
for10-12minutes,turninghalfway.Serve
withrice,steamedgreensandcoriander.

RASEL

HANOUT

from

Moroccan-style

aromaticfilopie

p27

SPICEDHALLOUMI
TOPPERS
Cut250ghalloumiinto
fingers,thentosswith
a drizzleofoliveoiland
1-2tspraselhanout.
Cookfor1-2minutesoneachsideon
a barbecueorina hotgriddlepan.Add
toburgersfora Moroccan-spicedtwist.

FRAGRANTFALAFEL
Scoopoutthefillingfrom4 roastedsweet
potatoesintoa foodprocessor,thenadda
400gtinofdrainedandrinsedchickpeas,
2 tbspplainflour,thegratedzestandjuice

of1 lemon,2 tspraselhanoutand1 tsp

eachgroundcumin,corianderandpaprika.

Whizztocombine,thendivideinto 12 balls.

Frythefalafelina splashofoilfor8-10

minutesuntilgoldenandheatedthrough.

Servewithsaladorinpittas.

PIQUILLO

PEPPERS

fromchicken

andpepper

paella

p50

PEPPERTABBOULEH

Finelychop2 piquillo

peppers,thenmixwith

100gchoppedparsley,

2 tbspchoppedmint,

2 choppedspringonions,

thegratedzestandjuiceof1 lemon, 2

deseededchoppedtomatoesand1 tspeach

sumacandza’atar.Stirin50gcookedgrains,

4 tbspoliveoilandsomesaltandpepper.

ROMESCODIP

Lightlytoast50gblanchedalmondsina

fryingpanuntilgolden.Add30gtornbread,

1 crushedgarliccloveand1 tspsweet

smokedpaprikaandcookfor1-2minutes

untilfragrant.Tipintoa blenderwith

175gdrainedpiquillopeppers,4 tbspolive

oilanda splashofsherryvinegar.Whizz

untilsmooth.Spoonintoa dishandserve

alongsidetoastedpittaandcrudités.

THRIFT CORNER

CORN COBS

September is the

prime month for

them (for great

recipesseep40-41

andp57)butit’s

was

thro

the

cob

Inst

them

mak

stoc

Sim

a lar

with

salt

herb

such

and

Add

asp

cum

use

chil

Don’t let leftover ingredients linger

• make the most of open packets or
  jars (all from recipes in this issue)
  with these easy ideas

USE IT UP

IT’S THE MONTH OF THE YOGURT

1

Bonne Maman has segued from

soft-set jam into large-pot yogurt:

rich with interesting flavours.

Top choice: raspberry & rhubarb,

closely followed by

morello cherry.

£2.50 for 450g,

aitrose, Morrisons,

da,Booths and

insbury’s

2

I’m embarrassed to say

I’d never tried heritage

brand Tims Dairy yogurt

but I’m now addicted

to the voluptuous, silky

texture. Favourite flavour:

Greek-style bio-live

yogurt with honey.

£1.95 for 450g, Ocado and

most Waitrose stores

3

Another top

yogurt brand,

Yeo Valley,

has launched

a super-thick

version, plus

frozen kefir in

various flavours

• all worth a try.
  Super Thick yogurt, £2.75 for
  450g, widely available. Frozen
  Kefir, £4 for 480ml, Waitrose

c

m

£

Wa

As

Sa

dp57)butit s

stefulto

owaway

spent

s.

tead,use

mto

ke easy

ck.

mmerin

rgepan

hwater,

anda few

bstalks

hasparsley

dcoriander.

dspicessuch

paprika and

min,then

inveggie

llies. Yu m.

Enliven falafel mix

with ras el hanout