Delicious UK - (04)April 2020

(Comicgek) #1

deliciousmagazine.co.uk 117


Don’tletthismonth’sspecialingredientslingerinyourkitchen.
Insteadmakethemostofthemwiththesesmartandeasyideas

WA S A BI


FROM
WA S A BI
MOUNTA IN
SALMON
P42

WASABIROASTED
ROOTVEG
Heattheovento
200°C/180°Cfan/
gas6.Peelandcut
2 parsnips,1 largesweetpotatoand
½celeriacinto2.5cmchunks,then
putina largebowl.Ina smallbowl,
mix5 tbspvegetableoil,1 tbsp
wasabi,1 tspsoysauceand1 tsp
mirinorhoney.Pourthemixover
theveg,tossingtocoat,thentransfer
toa roastingtin.Roastfor30-40
minutesuntilgoldenandlightly
charred,turninghalfwaythrough.
Finishwithchoppedspringonions.
PEA,PISTACHIO&WASABIPESTO
Cook150gfrozenpeasinboiling
waterfor1 minute.Drain,thentip
intothebowloffoodprocessor.
Add150gunsaltedpistachiokernels,
1 tbspwasabiandthejuiceof1 lime,
thenwhizztoa paste.While
blending,slowlyadd150-250ml
rapeseedoiluntilthepestoisthe

rightconsistency.Seasonwithsalt
andblackpepperandservewith
roastchickenorlamb.

SAMPHIRE


FROM
PASTAWITH
CRABAND
SAMPHIRE
P76

SAMPHIRENEW
POTATOE S
Heattheovento
200°C/180°Cfan/
gas6.Add1kgnew
potatoestoa panofboilingsalted
water,thensimmerfor 10 minutes
oruntiljusttender.Drain.Puta
knobofa butterina roastingtin
witha glugofoliveoil,putinthe
ovenuntilthebutterhasmelted,
thentossthepotatoesinit and
squashwitha fork.Addsaltand
pepper,thenroastfor 30 minutes
untilcrusty.Roughlychophalfa
bunchoftarragonanda handfulof
samphire,thenaddtothetin.Toss
well,thenroastfor 10 minutesmore.
Servewithgrilledchickenorfish.

COCONUTMILK


FROM
LEMON,
BLUEBER RY
&COCONUT
CAKE
P58

COCONUTRICE
PUDDING
Heattheovento
150°C/130°Cfan/
gas2.Put100g
puddingrice,20ggoldengranulated
sugarand½tspeachgroundnutmeg
andcinnamoninanovenproofdish.
Pourin200mlcoconutmilkand
100mlalmondmilk,thenstirto
combine.Sprinkleoversome
demerarasugar,thenbakefor
1½hours,stirringhalfwaythrough.
Servewithfreshfruit.
ONE-POTCHICKENLAKSA
Put3 tbsplaksacurrypasteina pan
with400mlchickenstock,thenadd
2 slicedchickenbreastsandsimmer
for 10 minutesuntilthechickenis
almostcookedthrough.Add200ml

LOOSE ENDS


coconutmilk,1 tbspfishsauceand
2 nestsofdriedricenoodles,bring
toa simmer,thencookuntilthe
noodlesaresoft.Servewitha slice
oflime,slicedredchillianda
sprinklingofcorianderleaves.

COOKING
MOZZ A R ELLA

FROM
MYSTIC
PIZZ AHOUSE
SPECIAL
P82

CARROTAND
MOZZARELLA
FRITTERS
Heattheovento
150°C/130°Cfan/gas2.
Grate400gcarrots,400gparsnips
and1 smallonionintoa colander.
Squeezeoutasmuchliquidasyou
can,thenleaveinthecolandertokeep
draining.Ina largebowl,mix2 large
free-rangeeggs,100ggratedcooking
mozzarella,3 tbspwholemealflour
anda handfuloftornbasilleaves.
Addthedrainedgratedvegandstir
tocombine.Heata splashofoilover
a mediumheatina largefryingpan,
thenadd4-5frittersusinga dessert
spoonofthemixtureforeachone,
flatteningthemslightly.Fryforabout
5 minutesuntilgoldenandalmostset,
thenflipandcookfor2 minutesmore.
Repeatwiththerestofthemixture,
thenservewitha crispgreensalad.

MASTERCLASS: THE KNOWLEDGE


PHOTOGRAPHS: TOBY SCOTT. ILLUSTRATIONS: ALICE CLEARY. WORDS: MILLIE MCLUSKIE AND SKYE DAVIES-ROGERS

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