Delicious UK – (10)October 2019

leftovers.

116 deliciousmagazine.co.uk

LOOSE ENDS

Don’tletthismonth’sspecialingredientslingerinyourkitchen.

Instead make the most of them with these smart and easy ideas

COCONUTWATER

FROM

COCONUT

CA K E P76

COCONUT-LIME

MARGARITA

Shake50ml

tequila,1 tbsp

eachcoconut

waterandcoconutcreamand

thejuiceof½limewithice.

Sweetentotastewithagave

nectar.Diptherimofa

tumblerinagavenectar,then

indesiccatedcoconut.Strain

thecocktailintotheglass.

GREENPAPAYASALAD

Combinethejuiceof1 lime

with1 tbsplightbrownsugar,

2 tbspcoconutwater,2 tspfish

sauce,3 finelychoppedgarlic

clovesand1 finelyslicedred

chilli.Tosswithjuliennedgreen

papayaandcarrots,sliced

springonionsandhalvedcherry

tomatoes.Topwithchopped

corianderandroastedpeanuts.

CHAATMASALA

FROMFISH

&CHIP

PA KOR A S

P126

CURRIED

CHICKEN

MARINADE

Combine1 tbsp

chaatmasala,

a squeezeoflimeand200g

full-fatyogurt,thenseason

and use as a marinade for

chicken.Mixwell,cover

andmarinatefor1 hourin

thefridge.Discardexcess

marinade,thenfryorcook

thechickenina griddlepan

untilcookedthrough.Serve

withbasmatiriceandveg.

SPICEDFRUITSALAD

Sprinklefruitsaladwithchaat

masalaanda littlecaster

sugarfora sour-sweetedge.

CHAAT-SPICEDOVENCHIPS

Tosshotovenchipswithsalt,

choppedfreshcorianderand

plentyofchaatmasala.

BL ACK TR E ACLE

FROM

GINGERA ND

RUMSPIK ED

PUMPKIN

PIE P4 6

SLOW-ROAST

COFFEE&

TREACLEPORK

Ruba pork

shoulderwith

100gblacktreacle,then

sprinkleona mixof3 tbsp

groundcoffee,½tbspeach

cayennepepper,saltand

groundblackpepper,1 tsp

crushedgarlicand½tsp

smokedpaprika.Cookina

slowcookeronlow for 8 hours.

SHOOFLYPIE

Linea pietinwithshortcrust

pastry.Mix150gblacktreacle,

150ml boiling water and ½ tsp

bicarbonateofsoda.Pourinto

thepastrycase.Whizztogether

200gflour,115gcoldunsalted

butter,cubed,100gdarksoft

brownsugar,1 tspground

cinnamon,½tspgratednutmeg

anda pinchofsalt.Addtothe

pastrycase,bakeat200°C/

180°Cfan/gas6 for 15 minutes,

thenfor 20 minutesmoreat

180°C/160°Cfan/gas4.

PITTEDPRUNES

FROM

PRUNE,

W HISK Y&

CHOCOL ATE

PU DDING

P85

BEEFSTEW

WITHPRUNES

ANDGUINNESS

Cut1kgchuck

steakintocubes.

Heat2 tbspsunfloweroilin

a casseroleandfrythemeatin

batches.Removeandsetaside.

Fry1 slicedonionuntilsoft.

Add2 crushedgarliccloves

and1 heapedtbspplainflour.

Stirwell,pourin300ml

Guinness,thenbubblefor1-2

minutes.Returnthemeatto

thecasserolewith500mlbeef

stock,125gpittedprunes,1 bay

leafandwatertocover.Simmer

ona lowheatfor2½hoursor

untilthemeatistender.

PRUNE&BLUEBERRYSYRUP

In a small pan, combine 100g

pittedchoppedpruneswith

½punnetblueberries.Add

enoughmaplesyruptocome

1cmabovethefruit.Heatgently

untilthefruithassoftened.

Serveoverpancakesor with

abowlofporridge.

BACON&CHORIZOPRUNES

Removethecasingsfroma

packofcookingchorizo.Halve

6 rashersofstreakybacon,

thenlayona linedbakingtray.

Stuff 12 pittedpruneswith

a heapedtspofthechorizo,

wrapinbaconandsecure

withcocktailsticks.Bake

at200°C/180°Cfan/gas 6 for

15-20minutes.

BROWNRICESYRUP

FROM

PE A NUT

BUTTERA ND

BROCCOLI

PA DTH A I

P111

GRANOLA

Mix100mlbrown

ricesyrup,70ml

flavourlessoil

and½tspeach

vanillaextractandground

cinnamon.Stirintoa mixture

of360gporridgeoats,300gof

yourfavouritenutsanddried

fruitanda goodpinchofsalt.

Dividebetweentwofoil-lined

bakingsheetsandbakeat

180°C/160°Cfan/gas4 for

20-25 minutes until golden. WORDS: CAREY CAMEL. ILLUSTRATIONS: ALICE CLEARY