Innholdsfortegnelse for October 2022 i Easy Cook

The night before we went on holiday, our fridge-freezer went kaput. I spent the morning of our flight ferrying bags of batch-cooked trays to (grateful) friends and neighbours because I couldn’t bear to throw it out. When we returned, new fridge installed, I set to work filling it with delicious, economical, family-friendly meals, such as smoky sausage casseroles, pork cheek goulash, lamb tagine and easy chicken stews from our feature on page 44. We also packed our daughter back off to university (the relief!), armed with a fantastic chicken tandoori menu (p60) to share with her housemates. How to win friends and influence! Elsewhere, we’ve got loads of ideas for value cooking, including three meals using one chicken. Let’s get cracking.…

66p per serving 92p per serving Charred cauliflower, lemon & caper orzo ■ Serves 1, plus 1 lunchbox ■ Prep 5 mins ■ Cook 25 mins VEGETARIAN ½ cauliflower, broken into florets, stalk chopped into cubes 2 tsp olive oil 100g orzo pasta 2 tsp capers, drained and rinsed 1 small garlic clove, sliced ½ lemon, zested and juiced 100ml low-salt vegetable stock (check it’s vegan, if required) handful of rocket leaves, to serve 1 Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred and tender all the way through. 2 Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain. 3…

HIGH FIBRE 3 OF YOUR 5-A-DAY GOOD SOURCE OF IRON, COUNTS AS 2 OF YOUR 5-A-DAY LOW FAT Monday Mixed bean chilli with wedges ■ Serves 4 ■ Prep 10 mins ■ Cook 40 mins VEGITARIAN FREEZABLE 4 medium baking potatoes, unpeeled, each cut into 8 wedges 4 tsp olive oil 1 red onion, roughly chopped 1 yellow pepper, roughly chopped 1 tbsp Cajun spice mix 2 x 410g cans mixed pulses in water, drained and rinsed 400g can chopped tomatoes 150ml vegetable stock 1 tbsp dark chocolate, chopped 4 tbsp reduced-fat soured cream 1 Heat the oven to 220C/200C fan/ gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until…

Shakshuka A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from storecupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage. ■ Serves 4 VEGETARIAN 2 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely diced 2 x 400g cans chopped tomatoes 1 heaped tbsp sundried tomato paste 1 tsp caster sugar 4 eggs 2 tbsp chopped flat-leaf parsley 1 Heat the oil in a deep-frying pan over a medium-high heat. Add the onions and fry for 5 mins. 2 Add the garlic and chilli…

Hearty greens & meatball soup ■ Serves 4 ■ Prep 10 mins ■ Cook 35 mins FREEZABLE 3 tbsp olive oil 2 onions, finely chopped 1 garlic clove, crushed 1-2 red chillies, finely chopped 1 litre chicken stock 200g kale or spring greens, roughly chopped 3 tbsp orzo 50g parmesan, grated FOR THE MEATBALLS 1 crustless slice white bread, drizzled with 2 tbsp milk 250g pork mince 1 egg yolk 2 tbsp chopped flat-leaf parsley ½ garlic clove, crushed 2 tbsp finely grated parmesan 1 To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with…

ROSEMARY & CHILLI NAAN ■ Heat the grill to high. Mix 1 tsp chopped rosemary leaves with 1 deseeded and finely chopped red chilli and stir in 1 tbsp olive oil. Drizzle 2 large naans with 1 tbsp water, then spread over the rosemary mix. Grill for 2-3 mins until golden, then serve. GARLIC & MINT NAAN ■ Heat the grill to high. Mix 1 crushed garlic clove with 1 tbsp shredded mint leaves and 1 tbsp olive oil. Drizzle 2 large naans with 1 tbsp water, then spread over the garlic and mint mix. Grill for 2-3 mins until golden, then serve. HARISSA & RED ONION NAAN ■ Heat the grill to high. Mix 1 tsp harissa paste with 1 tsp Greek yogurt and 1 finely chopped small red…

Orange semolina cake ■ Makes 9 squares VEGETARIAN 80ml olive oil, plus extra for the tin 200g fine semolina 25g desiccated coconut 40g plain flour 175g caster sugar 125g Greek yogurt 90ml whole milk 2 tsp orange blossom water 2 tsp baking powder ½ tsp bicarbonate of soda FOR THE SYRUP 1 lime, juiced 1 lemon, juiced 50g caster sugar 1 large orange, thinly sliced 1 Lightly oil and line a 20cm square tin, ideally loose-bottomed, if you have one. Tip all the dry cake ingredients into a large bowl: the semolina, coconut, flour and sugar, and mix well. 2 Pour the oil, yogurt, milk and orange blossom water into the dry ingredients and mix well until you have an evenly mixed cake batter. Leave, covered, for about 40…

1 SARDINE SOURDOUGH ■ Mix ½ sliced red onion with 1 tbsp red wine vinegar and 1 tsp caster sugar and leave to sit for 10 mins. Mix in a handful of chopped parsley. Toast 2 slices of sourdough and top with canned sardines in olive oil, then add the quick-pickled onion to finish. 2 BERRY BRIOCHE SLICES ■ Toast 2 slices of brioche, then beat 4 tbsp ricotta with a little icing sugar. Spread over the toast, then add sliced strawberries or raspberries and a drizzle of balsamic vinegar. 3 TALEGGIO & WALNUT TOASTS ■ Toast 2 slices of white crusty bread then add sliced taleggio (or vegetarian alternative) and grill until bubbling. Drizzle with honey and sprinkle over chopped pecans. 4 SOFT CHEESE RYE ■ Mix 3 tbsp…

A tortilla makes a budget-friendly meal that goes well with a bag of salad and ketchup. Use a squirt of your favourite brand of ketchup, or give our spicy paprika ketchup a go on page 16 if you have a glut of tomatoes to use up. ■ Serves 4-6 ■ Prep 10 mins ■ Cook 30 mins VEGETARAN 450g waxy potatoes, peeled and cut into thin slices 3 tbsp olive oil 1 large onion, finely sliced 6 large eggs 1 Put the potatoes in a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 mins. Drain well and leave to steam in a colander for a few mins. 2 Meanwhile, heat 2 tbsp olive oil…

STORECUPBOARD STAR How to make paprika ketchup ■ Tip 600g chopped tomatoes, 60g tomato purée, 3 tbsp hot paprika, 1 tsp garlic granules, ¼ tsp celery salt and ¼ tsp salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 mins, then uncovered for 15-20 mins, stirring frequently, or until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in 4 tbsp red wine vinegar and 50g light brown soft sugar. Cook over a low heat for 15-20 mins or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four…

10 ways with flour tortillas CHICKEN & BRIE WRAP ■ Sandwich shredded cooked chicken with a few slices brie between 2 tortillas. Toast each side, without any oil, for 2-3 mins in a large non-stick frying pan until the tortilla is browned and the filling is hot. Slice and serve with cranberrysauce or your favourite fruity chutney. Serves 1. SPEEDY PIZZA ■ Lay 1 tortilla on a baking sheet and spread with 4 tbsp passata. Sprinkle over some olives and capers, plus a small handful of mozzarella, torn into pieces. Bake for 8-10 mins at 200C/180C fan/gas 6 until the cheese has melted and the base is crisp. Scatter with a handful of rocket. Serves 1. CRISPY CROÛTON SALAD ■ Brush a tortilla with oil on both sides, then tear…

Cut out & keep Squash quesadillas ■ Serves 4 ■ Prep 10 mins ■ Cook 20 mins VEGETARIAN 350g chopped butternut squash 100g feta, crumbled 160g watercress, spinach & rocket 8 small flour tortillas olive oil, for drizzling 1 Heat the oven to 200C/180C fan/gas 6. Cook the squash in a pan of boiling water for 10 mins or until tender, then drain and cool. Divide the squash, feta and half the salad leaves over the tortillas and season well. 2 Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, then take the tray off and bake for a further 5 mins until golden.…

Bakewell tarts ■ Makes 12 ■ Prep 30 mins plus chilling and setting ■ Cook 40 mins VEGETARIAN FREEZABLE before icing 2 x 320g sheets all-butter shortcrust pastry FOR THE FRANGIPANE 120g butter, softened, plus extra for the tin 120g golden caster sugar 1 egg 1 tbsp plain flour 110g ground almonds 90g cherry jam FOR THE ICING AND TOPPING 200g icing sugar 12 glacé cherries 1 Lightly butter a 12-hole muffin tin. Unroll the pastry and use a 10cm round pastry cutter to stamp out 12 circles. Press into the holes of the prepared tin, making sure the pastry circles come up slightly over the top of the holes. Chill for 20 mins. 2 Heat the oven to 180C/160C fan/gas 4. Cut out 12 x 10cm squares of baking parchment,…

KNOW HOW If you want to save on fuel and you’re good at thinking ahead, thaw these in the fridge before baking, rather than cooking from frozen. Chicken & leek pot pies Cook and freeze some mash to serve on the side too, if you like. ■ Makes 4 small pies ■ Prep 15 mins ■ Cook 55 mins (1 hr 10 mins from frozen)FREEZABLE 25g butter 3 leeks, washed and sliced 350g tub fresh cheese sauce ½ bunch of chives, snipped 200g cooked chicken, torn 3 tbsp milk 1 tbsp Dijon mustard 320g pack shortcrust pastry plain flour, for dusting 1 large egg, beaten 1 Melt the butter in a large pan, thenadd the leeks and cook, covered, for 10 mins until really soft. Remove from the heat and…

Slow-cooked chicken, olive & chorizo stew Tangy olives, sweet peppers and spicy chorizo pack plenty of flavour into this dish. Serve it with rice or pasta, even crusty bread if you want to keep it really simple – you won’t want to waste any of the delicious juices. ■ Serves 6 ■ Prep 15 mins ■ Cook 6 hrs 20 mins FREEZABLE 2 tbsp olive oil 1 onion, halved and sliced 12 large bone-in chicken thighs, skin removed 225g pack chorizo picante, thickly sliced 3 mixed-colour peppers, cut into chunks 150g (drained weight) pitted pimento stuffed green olives 300ml dry white wine (serve the rest of the bottle with the meal or omit and use the same amount of chicken stock) 300ml chicken stock 1 tbsp tomato purée 1…

Super-value dinners to feed a family of four Simple roast chicken ■ Serves 4 ■ Prep 10 mins plus resting ■ Cook 1 hr 10 mins FREEZABLE 1.8-2kg chicken 2 garlic cloves, bashed 2 bay leaves 50g butter, softened 1 lemon, juiced 1 Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins. 2 Turn the oven to 190C/170C fan/gas 5 and cook for a further 45 mins or until the juices run clear when you pierce the thigh…

INVITE YOUR FRIENDS, FAMILY OR NEIGHBOURS MENU FOR 8 ★ Tandoori chicken Spicy cauliflower Crunchy radish & tomato salad Pilau with peas Tomato & coriander sauce Three ways with naan ★ Speedy ginger ice cream MAKE OUR COVER RECIPE Tandoori chicken For a fiery punch, add a teaspoon of chilli powder to the marinated chicken with the paprika. The longer the thighs are marinated, the better the flavour and the quicker they cook. ■ Serves 8 ■ Prep 30 mins plus marinating ■ Cook 15 mins 2 lemons, juiced 4 tsp paprika 2 red onions, finely chopped 16 skinless chicken thighs vegetable oil, for brushing coriander leaves, to serve FOR THE MARINADE 300ml Greek yogurt large piece of ginger, grated 4 garlic cloves, crushed ¾ tsp garam masala ¾ tsp…

Mini monster burgers ■ Serves 8 ■ Prep 15 mins ■ Cook 15 mins vegetable oil, for the baking tray 8 beef meatballs, squashed into flat patties 8 small seeded rolls, split 1 Little Gem lettuce 2 slices cheddar ¼ small cucumber (about 4cm long) 32 cocktail sticks 16 cornichons 16 pimento-stuffed green olives ketchup, to serve 1 Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle with a little oil. Turn the meatball patties in the oil, then bake for 15 mins. 2 Meanwhile, top the base of each roll with a lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make ‘teeth’, then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on…

Matt Tebbutt’s apricot linzer-inspired torte This is my take on a classic lattice-topped tart that can be found in every bakery throughout Austria. I prefer to use apricot jam rather than the traditional redcurrant in mine – it’s a touch sweeter. ■ Serves 10-12 ■ Prep 25 mins plus 1 hr chilling ■ Cook 30 mins VEGETARIAN 175g plain flour, plus extra for dusting pinch of ground cinnamon pinch of ground cloves 40g caster sugar 115g unsalted butter, softened 2 egg yolks, beaten 380g apricot jam 6 tbsp raspberry jam ½ lemon, zested and juiced 8-12 whole blanched almonds custard or single cream, to serve 1 To make the pastry, put the flour, spices and sugar in a mixing bowl. Rub in the butter using your fingertips until the mixture…