mirror.co.uk
DM1ST(^30) DAILY MIRROR WEDNESDAY 24.07.2019 mirror.co.uk
Stop feeling guilty about
taking shortcuts... what’s
wrong with baked beans?
Nadiya Hussain’s quick, cheap and delicious recipes
B
AKE Off star Nadiya Hus-
sain has raised a few eye-
brows with her cookery
show which promises to
save busy families heaps of time.
Not only has she confessed she
buys tinned vegetables and
instant noodles, but – shock,
horror – one of her recipes even
features spaghetti hoops.
In Nadiya’s Time To Eat on
BBC2, the busy mum-of-three
aims to save us from pretentious
foams and deconstructed puds.
But with some fans criticising
Nadiya’s kitchen tricks, the
34-year-old insists she does not
care if people are snobby about it.
“We should stop feeling guilty
about taking shortcuts,” she says.
“I’m not bothered by what people
think, this is just the way I cook.
It’s the way I feed my family.
“What’s wrong with baked
beans? What’s wrong with tinned
potatoes? I genuinely laugh
because I know that people are
slightly surprised, but I think we
should be proud of the way we
cook and the way we eat.”
The TV chef, who rose to fame
after winning the Great British
Bake Off crown in 2015, says it is
thanks to her working
class background that
she learned to save
money, time and be
creative with cooking.
She says: “I’ve come
from a working class
family and saving
money and feeding
your family has
always been at the
forefront. I’m so
proud of that.
“My parents didn’t
have a lot of money, they still
don’t. So they are always budg-
eting, always thinking about
where they can get the best deals.
And that’s never changed. I’m not
ashamed of that.”
Nadiya is now a millionaire
thanks to her career as a best-
selling author of 10 books and the
star of several TV shows.
She said: “I’ve always looked to
stretch things and make food go
further. I’m 100% that will never
change, it’s just how I am.
“I just hope that
when people watch
this show they will
feel empowered.”
So cheat sheet at
the ready, Nadiya has
shared some of her
brand new recipes.
From teriyaki
salmon and toad in
the hole, to a choco-
late mousse, here’s
how you can impress
in the kitchen.
■ Nadiya’s Time To Eat continues
on Mondays, BBC2 8pm. Recipes
from Time To Eat: Delicious Meals
For Busy Lives, by Nadiya Hussain
published by Michael Joseph, £20.
[email protected]
@sarawallis
Cottage Cheese And
Onion Potato Skins
INGREDIENTS
8 medium potatoes; 1 small red onion,
finely chopped; 1 teaspoon garlic paste
300g full-fat cottage cheese; half a
teaspoon paprika; half a teaspoon salt,
plus more for sprinkling; a few
tablespoons oil; sriracha sauce,
whichever is your favourite flavour;
100g red Leicester cheese, freshly
grated or frozen; bunch of spring
onions, chopped, as optional garnish.
METHOD
Start by microwaving the potatoes. Prick
them with a fork (so they don’t explode),
then lay them on their sides and
microwave for 10 minutes. Turn over and
microwave for another 10 minutes.
Meanwhile, put the red onion, garlic
paste, cottage cheese, paprika and salt
into a bowl and give it a really good stir.
Preheat the oven to 220°C/fan 200°C.
As soon as the potatoes are ready, put
them on two baking trays, big enough to
hold them all when cut in half. Drizzle
them with oil and sprinkle generously
with salt. This will give them a crisp skin.
When the potatoes are cool enough to
handle, slice them in half lengthways,
Sausage & Mushroom
Toad-In-The-Hole
INGREDIENTS
4 tablespoons vegetable oil
12 standard-size sausages of your
choice, pierced with a fork
400g mushrooms, halved
1 tablespoon coriander seeds,
crushed lightly
For the batter: 225g plain flour
half-to-one tablespoon chipotle
chilli flakes; 1 tablespoon ground
coriander; 1 teaspoon ground turmeric
1 teaspoon salt; 3 medium eggs;
275ml whole milk; 4 tablespoons crispy
fried onions
METHOD
Preheat the oven to 240°C/fan 220°C.
Put the oil into a 20cm x 30cm roasting
dish. Add the pierced sausages along
with the mushrooms, give the dish a
jiggle to cover everything with oil, then
cook in the oven for about 15 minutes.
To make the batter, put the flour,
chipotle chilli flakes, ground coriander,
turmeric and salt into a bowl and whisk
to combine. Make a well in the centre
and add the eggs and milk, whisking
thoroughly to avoid lumps, then stir in
the crispy fried onions. If you like, you
Teriyaki Salmon W
Mango Salsa
INGREDIENTS
For the teriyaki salmon: 150 m
1 teaspoon cornflour; 4 tablesp
soy sauce; 4 tablespoons runny
honey; 1 tablespoon fish sauce;
tablespoon ground ginger
Half a tablespoon garlic granul
Half a tablespoon chilli flakes
4 salmon fillets
250g ready-cooked basmati ric
2 tablespoons vegetable oil, fo
white sesame seeds (optional)
For the salsa
500g mango chunks or a 420g
mango, drained
1 lime, zest and juice
1 tablespoon dried coriander or
handful of fresh coriander, cho
1 red chilli, frozen or fresh
METHOD
Start with the teriyaki sauce. Pu
water into a bowl with the cornf
stir until it is cloudy.
Now add the soy sauce, hone
sauce, ginger, garlic granules an
flakes, and stir. Add the salmon
leave them to sit. Chop the man
bite-size pieces and put into a bo
then scoop out the flesh and put it into a
bowl, not piercing the skins. Lay the skins
back on the baking trays ready to fill.
Mash the potato flesh and mix in the
cottage cheese mixture. Spoon this
mixture back into the potato skins.
Drizzle over the sriracha and sprinkle on
the cheese. Bake in the oven for 20
minutes, until the cheese is bubbling and
golden. Sprinkle with chopped spring
onions (if you like) and serve.
Leftovers can be frozen uncovered til
firm, then wrapped individually in foil.
can make the batter beforehand to save
time. You can even make it the day
before, but it will thicken overnight, so
add a couple of tablespoons of milk and
whisk up again if needed before baking.
Take the sausages out of the oven and
throw in the crushed coriander seeds –
you should hear them sizzle and pop.
Pour the batter around the sausages
and put the dish back into the oven for
25–30 minutes. Eat it hot, with brown
sauce or ketchup. Add a fried egg if you
like. Leftovers can be frozen, wrapped in
parchment paper and foil, and can be
reheated on a foil-covered baking tray.
Raspberry Cheesecake
Croissants
INGREDIENTS
500g ricotta (or soft full-fat cream cheese)
4 tbsp caster sugar (or vanilla sugar)
2 teaspoons vanilla extract (optional)
300g fresh or frozen raspberries; 2 tbsp plain
flour; 1 medium egg; 6 all-butter croissants
METHOD
Preheat the oven to 200°C/fan 180°C and have
a 12-hole muffin tray at the ready - they need
room, and I don’t know many people who own
a 6-hole muffin tray. I can’t see the sense in
making 6 muffins when you can make 12, but in
this instance, it is perfect.
Mix the ricotta in a bowl and whisk to loosen,
then add the sugar and vanilla and mix well.
Add the raspberries and give them a stir, so
that they don’t break up too much, but bleed
enough to give that lovely marbled effect.
Now add the flour and egg and mix really well.
Cut each croissant horizontally, the way you
would cut them if you were going to butter and
jam them but not all the way through.
Open them up and fit them inside the
cavities of your muffin tray – you are aiming for
what looks like a croissant shell cup. You might
need to press lightly, to open the cavity. Do this
to all 6 croissants, then fill with the ricotta
mixture.
Bake in the oven for 15 minutes. There
should be a gentle wobble in the centre. These
are delicious eaten straight away, but equally
delicious chilled from the fridge if you have any
left over. They will keep for 3 days in the fridge.
EXCLUSIVE
BY SARA WALLIS
ire
[email protected]
@sarawallis
om
ur
rmeric
s crispy
20°C
can make the batter beforehand to save
time. You can even make it the day