Delicious UK - (11)November 2020

116 deliciousmagazine.co.uk

make life easier.

WHOLE

COOKED

CHESTNUTS

fromthebigbeef

wellington

p44

CHESTNUT PURÉE

Roughly chop 100g whole

cooked chestnuts, put

in a small pan and pour

over enough milk to

cover. Gently bring to the boil, then

simmer until almost all the milk has

evaporated. Scrape the mixture into a mini

blender or food processor, then whizz until

smooth and add a little icing sugar to

taste. Use it as a porridge topper or fold

into double cream to go with puddings.

ROAST ROOT SALAD

Peel and quarter 300g root vegetables –

we like a mix of parsnips, carrots and

beetroot. Tip into a large roasting tray,

toss with a drizzle of oil and season well,

then roast at 200°C/180°C fan/gas 6 for

25 minutes until tender and lightly charred.

Mix in 100g roughly chopped whole cooked

chestnuts, 2 fresh thyme sprigs and

a drizzle of runny honey, then return to the

oven for 10 minutes until golden and sticky.

Toss with bitter salad leaves to serve.

TIAMARIA

Fromchocolate

tiramisu

triflep78

COFFEE CHOCOLATE

MOUSSE

Put 100g chopped milk

chocolate, 150g chopped

dark chocolate and 50g

unsalted butter in a large

heatproof bowl set over a pan of barely

simmering water. When just melted, stir

to combine, then remove from the heat

and leave to cool. Once cooled, beat in

6 large free-range egg yolks and 3 tbsp

Tia Maria. In a separate clean bowl, whisk

6 large free-range egg whites to stiff

peaks. Fold the whisked whites into the

chocolate mixture, then divide between

6-8 bowls and chill until ready to serve.

AFTER DINNER AFFOGATO^

Put 2 scoops vanilla or pistachio ice cream

in a glass or tumbler and pour over 1-2 tbsp

Tia Maria, then a shot of hot espresso.

Serve as is or crumble over your favourite

biscuit – we like ginger shortbread.

FLAT WHITE RUSSIAN

Make 100ml espresso coffee, then stir in

1 tbsp caster sugar until dissolved and set

aside to cool. Pour 100ml Tia Maria, 100ml

rum and the espresso mix into a jug filled

with ice and stir until chilled. Fill 4 tumblers

with ice, strain the cocktail over each glass

and top up with a splash of milk to serve.

BISCOFF

SPREAD

frommincepie&

custardstreusel

loafcake

p27

BISCOFFBROWNIES

Put 250g unsalted butter

and 200g chopped dark

chocolate in a large

heatproof bowl set over a

pan of barely simmering

water until melted, then set aside to cool

slightly. Whisk in 4 large free-range eggs

until smooth, then whisk in 350g caster

sugar. Mix in 75g cocoa and 80g self-raising

flour with a pinch of salt. Pour into a lined

24cm brownie tin, dot over 6 tbsp Biscoff

spread and swirl into the batter with a

skewer. Bake at 180°C/160°C fan/gas 4 for

25-30 minutes until just set.

CHOCOLATEBISCOFFCINNAMONBUNS

Mix 200g Biscoff spread with 85g roughly

chopped chocolate buttons. Search for

‘chocolate and cinnamon buns’ at

deliciousmagazine.co.uk and swap this

for the filling in step 4.

BISCOFFICING

Put 170g softened unsalted butter in a

large bowl and whisk in 170g icing sugar

until smooth. Add 340g full-fat cream

cheese (we used Philadelphia) and whisk

again until smooth. Dot over 6 tbsp Biscoff

spread and gently swirl in, then use to

cover simple traybakes and cakes.

KIMCHI

fromkimchi

cauliflower

fried‘rice’

p89

KIMCHI PANCAKES

Peelandchop300gfloury

potatoes cookinboiling

w

dr

st

dry for 5 minutes.R

to the pan, mashun

smooth, then stirin

150g chopped kimch

a small handfulof

chopped springoni

and 75g self-raising

flour. Whisk 6 medi

free-range eggswi

100ml milk, thenbe

into the potato mixtu

to combine. Heata

splash of oil in a large frying pan, add

4 spoonfuls of the mixture, spaced out,

and cook the pancakes for 2-3 minutes

on each side until golden. Repeat until

all the mixture has been used, then serve

with green veg and a fried egg, if you like.

KIMCHI CHEESE TOASTIE

Spread both sides of 2 slices of sourdough

with butter. Put 60g grated cheddar on one

piece, top with a few dollops of kimchi, then

sandwich with the second bread slice. Heat

a frying pan with a splash of oil until hot,

add the sandwich, then press it down with

a second pan and cook for 2-3 minutes

until golden and crisp. Turn and repeat on

the other side until the cheese has melted.

Cut in half to serve.

WARM CHICKEN KIMCHI SALAD

Heat a splash of oil in a large frying pan,

then add 100g cooked rice and stir to heat

through. Add 2-4 tbsp kimchi, the grated

zest and juice of ½ lime and a handful of

chopped spring onions. Stir over the heat

for a couple of minutes. Tip into a bowl,

then top with a handful of cooked shredded

chicken, fresh coriander, sliced cucumber

and a drizzle of sesame oil to serve.

SOYA

MINCE

fromplant-based

wellington

p34

SOYA AND PEA KEEMA

Grate 1 onion into a large

pan with a splash of oil

and fry for 10 minutes

until soft. Add 2-3 tbsp of

your favourite curry paste and fry briefly

until fragrant. Add 300g rehydrated/ready

-to-use soya mince and stir to coat. Add

100ml passata and 100ml veg stock, stir in

200g frozen peas and 100g spinach, then

bring up to a simmer and cook for 5-10

minutesuntilthe mince is tender, the veg

arecookedand the sauce is thick. Sprinkle

coriander and serve with rice.

DYSOYA STIR-FRY

a splash of oil in a wok with

rehydrated/ready-to-use soya

nceand fry until golden. Add

0gmixed stir-fry veg – carrot,

occoli, red pepper and spring

ions– with a splash of water,

enstir-fry for 1-2 minutes until

e veg begin to char. Mix 3 tbsp

eetchilli sauce with 1 tbsp soy

uceand add to the wok to coat

erything. Serve with rice, fresh

riander and lime wedges.

Clever, simple ideas to use

up open packets or jars –

all from recipes in this

issue. By deputy food

editor Sophie Austen-Smith

LOOSE ENDS

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