Delicious UK - (05)May 2020

MASTERCLASS: THE KNOWLEDGE

SAVEYOURCITRUS

Youcansqueezeanycitrustomakefresh

juice,thenfreezeit touseuplateronin

recipes.Alternatively,freezeready-cut

slicestousestraightfromthefreezer

inyourG&T.Alternatively,useupcitrus

bysearchingtheseeasyrecipes at

deliciousmagazine.co.uk:

1 Orangeandpomegranate salad with

orangeblossomcream

2 Spicyguacamole

3 Lemonmoussewithcandiedlemon

TRANSFORMSTALEBREAD

Breadisa passioninourhouseandsadly

werarelyhaveanyleft,butwhenwedo

I useit toformthebasisofmanyofmy

favourite recipes. Here are three of them:

1

PANZANELLASALAD

Bakepiecesofbreaddrizzledwith

oliveoil,saltandpepperuntilgolden

brown,thencool.Meanwhile,make

a dressingwithonepartvinegarandone

partwater.Dipthecrispybreadpieces

brieflyinthedressing,thenshakeoff

theexcessandaddtoa salad.I like

a traditional panzanella with tomatoes,

basil,lashingsofoliveoiland a good

grindingofblackpepper.

2

BREADANDBUTTERPUDDING

A cheat’sway:butterthestalebread,

sprinklewithraisinsandcoverwith

uncookedcustardmixture,thenbakein

theoven.Myadvice,though,istosearch

onlinefortheGaryRhodesrecipe[see

p92]– it’sthemostsensationalpudding

everandwellworththeextra effort.

3

TUSCANBREADSOUP

Thisisonlyworthdoingif youtake

yourtimeoverit.Takeshallotsandgarlic,

thenfrygentlyinoliveoil.Addcrushed

tomatoes(orcavoloneroorkaleinwinter).

I liketoaddsomechillitoo.Addplentyof

goodvegetablestock,lightlytoastthe

stalebread,thenaddit tothestockand

cookverygentlyforanhourorso.Mmm.

FREEZEYOURGREENS?BUTYES...

Topreservegreenvegsuchasbroccoli,

peas,beansorfreshspinach,blanchin

boilingwateruntilaldente(withsome

bite),thendrainandplungeintoa bowl

oficedwater.Oncecold,drainwell,then

freezeinreusablefreezerbags.Refresh

inboilingwaterstraightfromthefreezer

oraddtosoups,curriesandstews.

MAKEROOTVEGPICKLE

Rootvegetablesarea greatbuyasthey

havea longlifeif storedina paperbagin

thevegdrawerofthefridge.Butif youdo

needtouseupanylimpspecimensand

aren’tinthemoodtochucktheminthe

stock pot, try this easy pickle recipe:

Ina largepan,toast3 tbsppicklingspices

(whateveryouhavetohandsuchascumin

seeds,blackpeppercorns,bayleaves,

corianderseeds,fennelseeds),thenpour

in750mlwhitewinevinegarand100g

castersugar.Stirtodissolvethesugar

overa lowheat,thenbringuptoa simmer.

Meanwhile,trimandcut1kgrootveg

(suchascarrots,turnips,celeryand

parsnips)intosimilarsizebite-size

chunks – or leave them whole if using

babyveg.Packintoa largecleansterilised

jar/s,add1 tspcoarseseasalt(anda

pinchofchilliflakesorslicedfreshginger

if youlikea littleheat),thenpouroverthe

hotvinegarmixtureandpicklingspices.

Sealwhilehot,thenstore somewhere cool

forseveralmonths.

RESCUEA DOOMEDGLUTOF

ONIONSANDSHALLOTS

If you’veover-splurgedonthealliums,

a greatwaytousethemupistomake

your own batch of caramelised onions:

Sliceonionsand/orshallots,thencook

themdownina panovera lowheatin

oliveoiluntilthey’rerichandcaramelised

(about 40 minutes).Stirina coupleof

tablespoonsofsugarorbalsamicvinegar,

thencookforanother 20 minutesover

a lowheatuntilrichandsticky.Storein

cleanjarsoranairtightcontainerinthe

fridgeanduseintarts,saladsoras

thebaseforgravyandpansauces.

CREATEHERBFLAVOURBOMBS

Finelychopanysoftherbsthatneed

usingup,thenfreezeinicecubetraysin

a mixtureofoliveoiland1 tsptomato

purée.Oncefrozen,transfertoa reusable

freezerbagandseal.Addtopastasauces.

DON’TBUNGYOURBANANAS!

Youcanfreezewholepeeledbananas.Use

themtothrowintosmoothiesstillfrozen,

tomakebananabread,orasa handyegg

replacer(seepreviousspread).They’ll

turnblackandmightbea bitoversquishy

whendefrosted,butthey’llmake your

bakes extra sweet (honest!).

Eco-friendlychef

TristanWelch

sharesa fewnifty,

thrifty tricks

HOW TO CUT DOWN

ON YOUR FOOD WASTE