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Saturday Guardian - Feast - 18 June 2022 PDF

24 Pages·2022·23.8 MB·English
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Preview Saturday Guardian - Feast - 18 June 2022

Thomasina Miers Turmeric chicken with golden potatoes Ravinder Bhogal Sweet-sour tomato curry traybake Meera Sodha Bulgur pilaf with fennel, raisins and pine nuts Felicity Cloake Your questions answered PLUS carrot cake masterclass Ravneet Gill Summer pudding Italian-style: Fiona Beckett Father's Day rosés Rachel Roddy Fried fish and courgette matchsticks Tom Hunt i » e. Beetroot leaf dal fry Grace Dent se ti! ‘Tlikeanafternoon jy) tea that incapacitates’ i No-cook cooking Yotam's marinated sardines, Issue No.230 ey \ uate The,. Saturday 18 June 2022 | Supported .@ocado lh Guardian Yotam Ottolenghi \ > i At this stage of the year, three days from its longest day, ‘cooking’ is often more about shopping and assembly than time standing at the stove. I like to spend amoment making interesting and punchy dressings and infused oils, then using them in near-instant meals. Fruit- and veg-wise, the bounty of colour, flavour, shapes and sizes around in summer means that much of the work has, joyfully, been done for us already, PHOTOGRAPHS (INCLUDING COVER): LOUISE HAGGER/THE GUARDIAN. FOOD STYLING: VALERIE BERRY. PROP STYLING: JENNIFER KAY. FOOD ASSISTANT: FERNANDA MILANEZI. INSET: GETTY IMAGES Prep 20 min Serves 2 1 pink grapefruit 125g mozzarella, torn into %cm-thick pieces 250g tomatoes - as wide an assortment of varieties, colours, shapes and sizes as possible 1 large ripe avocado 1 tbsp small basil leaves 1 tbsp olive oil, plus extra to finish For the dressing 1 tbsp olive oil 1 tbsp coriander seeds 2 tsp maple syrup Y, tsp paprika ¥, aleppo chilli flakes ¥, tsp toasted sesame oil 1 tsp sherry (or balsamic) vinegar Flaked sea salt and black pepper [32-4] Cooking Bx * this? Buy oe ingredients El at Ocado Californian caprese salad This is unashamedly fusion, with the tomato-mozzarella-basil classic meeting some Californian citrus. Go all out on the tomatoes: the more colours and sizes and varieties, the better. Top and tail the grapefruit, then use asmall, sharp knife to cut off the skin and pith. Holding the grapefruit above a small colander set over a medium bowl, cut between the membranes to release the individual segments into the colander and squeeze any juice out of the pith. Whisk all the dressing ingredients in asmall bowl with a quarter- teaspoon of salt and a good grind of black pepper. Cut the larger tomatoes into uneven, 1cm-thick pieces and cut the cherry tomatoes in half. Put all the tomatoes in a medium bowl with a quarter-teaspoon of salt and two tablespoons of the grapefruit juice. Cut the avocado in half, remove and discard the pit, then peel. Cut the avocado flesh on the diagonal into '‘4cm-wide strips, add to the tomato bowl with a good grind of pepper and toss gently. Arrange the tomato mix on a large platter with a lip or a shallow bowl. Dot the mozzarella around and about, nestling it slightly into the salad, then evenly spoon over the dressing. Top with the grapefruit segments and basil leaves, sprinkle on an eighth of teaspoon of salt and a good crack of pepper, drizzle over a final tablespoon of oil and serve at room temperature. > ———— rv) Vegetarian vs] Vegan @ Gluten free @ Dairy free ‘reast| __@ Prep 20min Serves 2 asa starter or side For the marmalade dressing 30ml soy sauce 20ml lime juice 60g bitter orange marmalade 35ml sunflower oil For the salad 350g firm silken tofu 50g mangetout, sliced very thinly at an angle 50g sugar snaps, sliced very thinly at an angle 80g breakfast radishes, sliced very thinly (use a mandoline, ideally) 2 spring onions, sliced very thinly on the diagonal Salt and black pepper For the crunchy topping 20g salted peanuts, roughly chopped 1 tbsp sunflower seeds 1 tsp black sesame seeds 1 tsp white sesame seeds ¥, tsp aleppo chilli flakes Fine sea salt 7344 [B] Scan to * buy these Cat ; ingredients f at Ocado Silken tofu salad and marmalade dressing This is a great midweek meal, because it’s quick to assemble and can all be prepped in advance. If you want to get ahead, make the dressing and marinate the tofu the day before (an overnight marinade does wonders for it). The nuts and seeds can be swapped for any you have to hand, too. Start with the dressing. Blitz the soy, lime juice, marmalade and half a teaspoon of salt in a small food processor until fully combined. With the motor running, slowly pour in the oil until the mix emulsifies, then pour 50ml into a large bowl. Add the mangetout, sugar snaps, radishes and spring onions, toss to coat and set aside. Now make the topping. Put the nuts, seeds and aleppo chilli in a small bowl, stir to combine and set aside. Lift the tofu from its carton, taking care to keep its shape, and put it on a plate lined with a kitchen towel to drain off any excess liquid. Cut the tofu into icm-thick slabs and arrange these in a slightly overlapping line on a large plate with a lipped edge. Spoon the remaining dressing over the tofu, arrange the salad on top, sprinkle over the crunchy topping and serve at room temperature. a The Guardian Saturday 18 June 2022 Prep 15 min Marinate 30 min Serves 2 90m olive oil Y, tsp freshly cracked black pepper ¥, tsp chilli flakes 3 garlic cloves, peeled and crushed 2 tbsp capers (| like Lilliput capers), roughly chopped 5g (134 tbsp) chives, finely chopped Flaked sea salt 2X 120g tins sardines, drained 10g (1 tbsp) dried currants, soaked in 1 tbsp hot water for about 10 minutes, to plump up 1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 2 tsp 100g radishes, quartered 70g watercress, tender leaves and stems picked For the pickled onions 2-3 small red onions, peeled and cut into very thin rounds (use a mandoline, ideally; 75g net weight) 1’ tbsp lemon juice ¥, tsp maple syrup * Scan to peel Shop, chop. Sardines with radish and watercress Keep a jar of these marinated sardines in your fridge: they’re such a treat to have around for summer evenings, to be eaten just as they are with crusty bread and butter. Put 75m oil, the cracked black pepper, chilli flakes, garlic, capers, chives and a quarter-teaspoon of salt in a medium saute pan for which you have a lid and set over a medium heat. Heat gently for two to three minutes and leave to cool. Once the caper mix is cool, add the sardines, cover and leave to marinate at room temperature for 30 minutes, turning the fish over halfway (alternatively, refrigerate for up to three days). Meanwhile, make the pickled onions. Put the onions, lemon juice, maple syrup and half a teaspoon of salt in a medium bowl, mix gently to combine, then set aside to pickle for five to 10 minutes, until the onions turn pink. Arrange the sardines on a large platter with a lip and spoon over all their oil. Sprinkle the lemon zest and an eighth of a teaspoon of flaked salt on top and scatter over a third of the pickled onions. Just before serving, mix the radishes into the remaining pickled onions, add an eighth of a teaspoon of salt and the remaining tablespoon of oil, add the watercress and toss gently to coat. Serve the fish at room temperature with the salad on the side. PHOTOGRAPH: YUKI SUGIURA/THE GUARDIAN. FOOD STYLING: JENNIFER JOYCE. PROP STYLING: ALEXANDER BREEZE. FOOD ASSISTANT: SAM DUFF. INSET: GETTY IMAGES Thomasina Miers The new flexitarian Ilove to eat this outside, the smell of the spices flooding the air with their fragrance. Turmeric-stained pieces of roast chicken are a bewitching sight, but itis the texture of the popping mustard seeds and the crisp, oil-soaked potatoes, with their lip-tingling heat, that I really love about this dish. Serve with cooling bowls of raita and warm flatbreads to scoop up every last mouthful. Prep 15 min Cook 1hr10 Serves 4 1% kg roasting potatoes, peeled and cut into chunks 1¥ tsp turmeric 6 tbsp vegetable oil 1 tbsp plain flour 2 tsp cumin seeds 1 tsp black mustard seeds 2 tbsp coriander seeds ¥, tsp chilli powder 1 thumb-sized piece fresh ginger, peeled and roughly chopped 1-2 green chillies, roughly chopped 3 red onions, peeled and finely sliced 4 chicken drumsticks and 8 thighs 3 garlic cloves, peeled and crushed Coriander leaves, to serve 1 lemon, half juiced, the rest cut into wedges ah ingredients TF at Ocado Spiced turmeric chicken with golden potatoes Arichly spiced dish full of crisp, fatty chicken skin, silky onions and golden roast potatoes. Heat the oven to 220C (200C fan)/ gas 7. Put the potatoes and halfa teaspoon each of turmeric and sea salt into a deep saucepan and cover with cold water. Bring to a boil, then simmer for 10-15 minutes, until tender to the point of a knife. Meanwhile, pour five tablespoons of the vegetable oil into a baking tray and pop it in the oven to heat up. Drain the potatoes and toss in a bowl with the flour, spices and generous amounts of salt and pepper. Toss in the ginger, chilli and onion, and mix well, bashing up the edges of the potatoes as you go. Carefully tip the potato mix into the tray of hot oil, stirring to coat, then roast for 25 minutes. Meanwhile, rub the chicken in the remaining tablespoon of oil. Toss with the rest of the turmeric, the garlic and plenty of salt and pepper. Once the potatoes have done their 25 minutes, turn down the oven to 200C (180C fan)/gas 6 and lay the chicken pieces skin side up on top of the potatoes. Roast for another 30 minutes, moving the potatoes once or twice in that time, so they turn golden and crisp all over, until the chicken juices run clear and the skin is crisp. Once the chicken is cooked, remove from the oven, scatter over the coriander and lemon juice, and serve with the lemon wedges. The simple flex These potatoes are delicious on their own or try tossing them with broccoli or asparagus in the final 20 minutes of cooking. ‘reast) Ravinder Bhogal Red hot Tomatoes might be available all year, but the quality of those grown in the UK insummer is unsurpassed. Farmers’ markets display a bounteous beauty pageant of them right now: misshapen tomatoes that look like pumpkins; the silky-fleshed and saffron-coloured ones; the grape-sized, candy-sweet ones. Iam always in search of the ripest, juiciest, most fully flavoured fruits. They're robust enough to eat with only some olive oil anda sprinkle of sea salt, but applying some heat enhances and concentrates their natural sweetness. Prep 20 min Cook 50 min Serves 6 For the tomatoes 800g mixed cherry tomatoes, larger ones halved 8 garlic cloves, peeled and bruised The zest of 1 lemon, removed in thin strips with a peeler Sea salt and black pepper 1 tsp caster sugar 2 tsp coriander seeds ¥2 tsp chilli flakes 8 sprigs fresh oregano 100ml extra-virgin olive oil For the polenta 1 litre vegetable stock 150g fine polenta 80g parmesan, finely grated 60g unsalted butter 2 tbsp olive oil 2 tbsp capers Flat-leaf parsley, chopped, to garnish fee] Cooking Prevesti this? Buy gt,# ingredients ‘i Fr at Ocado Polenta with baked tomatoes and crisp capers Polenta is a great starch for soaking up fragrant tomato juices. Make sure you serve the tomatoes at room temperature, to make the best of their flavour. Heat the oven to 180C (160C fan)/ gas 4. Put the tomatoes in a roasting tin with the garlic and lemon peel. Season, then sprinkle with the caster sugar, coriander seeds, chilli flakes and oregano. Drizzle over the olive oil, then bake for 30 minutes, until the tomatoes are bursting and fragrant. Leave to cool to room temperature, then lift out and discard the lemon rind. For the polenta, bring the stock to asimmer in a saucepan, then gradually add the polenta, whisking continuously to combine. Reduce the heat to as low as it will go and simmer for about 15 minutes, whisking occasionally at first, then more frequently as the mixture thickens. Whisk in butter and cheese, then season. In asmall frying pan, heat the olive oil over a medium heat. Once shimmering, carefully add the capers and cook, shaking the pan, until they crisp up. Remove with a slotted spoon and drain on kitchen paper. Spoon the polenta on to a platter, top with the tomatoes, parsley and crisp capers, and serve at once. LR S28 The Guardian Saturday 18 June 2022 PHOTOGRAPHS: OLA O SMIT/THE GUARDIAN. FOOD STYLING: ELLIE MULLIGAN. PROP STYLING: LOUIE WALLER. FOOD ASSISTANT: SOPHIE DENMEAD Prep 15 min Cook 20 min Serves 4 8 heirloom tomatoes, cut into shapes (wedges, rings, quarters) 2 tbsp rapeseed oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tsp coriander seeds, toasted and roughly crushed 1 cinnamon stick, broken up 20 fresh curry leaves 5cm piece fresh ginger, peeled and grated 1 tsp turmeric 50g tamarind paste 2 tbsp caster sugar Sea salt, to taste Nylon sev (crispy chickpea flour noodles, to serve - optional 2 tbsp finely chopped coriander Heritage tomatoes have complex flavours and are inconsistently formed, making this curry both beautiful and interesting. Try it piled up on thick sourdough toast for a breakfast of champions. Heat the oven to 180C (160C fan)/ gas 4. Put a sturdy roasting tin on the hob and heat the oil over a high heat. Scatter in the mustard seeds and, as soon as they pop, follow with the cumin and coriander seeds, cinnamon, and curry leaves. Add the ginger and fry until fragrant, then add the tamarind and stir in the sugar. Add the tomatoes and coat with the mixture, pour in 75ml water, season with salt to taste and gently mix again. Transfer to the oven for 10-15 minutes, until the tomatoes are soft but still holding their shape. Scatter over the nylon sev, if using, followed by the coriander, and serve. ‘reast| __@ Online supermarkets. We’re the pick of the bunch. A oO “er ™Markets Feo Yep, we’re the only Which? recommended online supermarket. But don’t just take our word for it. Find out for yourself. There’s an eC ocado just for you Geographical restrictions apply. Offer ends 09/09/22 and valid for new customers only. Minimum spend £60 on groceries only. To redeem the voucher you must use the voucher code specified onsite. Full terms at ocado.com

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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.