Make-Ahead Recipes (Gnv64)

7/31/2019 Make-Ahead Recipes (Gnv64)

1/52

DISHES

Free withSeptembei 2

Healthy & easyMexican chilli


2/52

From cakes and bakesto teatime treats

GoodFood101

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3/52

I leall seem to be living

. V V increasingly busy

| lives. but if you're lite me

J a ^ H you certainly don't want to

^ ^ H compromise on home-

cooked mealsforyouand your family.

This handy booklet ispacked witt irecipesandtfps.Thereare lotsofdisfies

to freeze ahead, suppers you can make in

bulk vtfien you have lime, plus new \ABys

to preserve your garden gluts

Sarah sysumEditor, Make ahead

Editor,Good food GJIiar CsterDeputyeditor HamstateEditor,MakeaheadSarah SysjmDeSgnerTorte ShiWeworthPtoductior etfor joGaefySub-editor Sarah MSarPicture edtortoOtyHarringtonGroup production manager KEIi PKkerrglproduction manager fcateVWIey

Assistant publisher Fiona AllenSenior marketingand events exectfive Zoe jan/fcReader offere manager Liza aersSenior subscriptions marketing eyecjfaeEmma Da/is

SteveBaxter; PeterCasstty jean Cazafe,Lilian i/ tgMixlGsetii wunrsivtyestewus Parscri5,CreigRobertson, RcgerSttwreti,FWplftett* ssnon vvteder

This AfcterfTeedreapesboKlet is free wtfitfieSeptemfes2011 issueof GoocJRxxl.Nottot* sods aratet/ putoiiehed tjy oec a dwistori of

9eCWt*WM(SelWWK


4/52

Stock your freezer with delicioushomemademeals- great forweekmghts or entertainingwhen you're pushed for time

f

Cheese & bacon lasagneSERVES 6 PREP 35 mins COOK 40 mins

O Q Easily doubled

3 large onions, halved and thinly sliced

3 tbsp olive oil

1 tsp dried oregano

300g pack lean smoked back bacon,

chopped

2 x 400g cans chopped tomatoes

20 basil leaves, roughly torn, plus extra

to serve if you have them250g pack fresh egg lasagne (check pack

for cooking instructions)

FOR THE WHITE SAUCE

600ml milk

50g each butter and plain flour

generous grating fresh nutmeg

50g grated Parmesan

1 Fry the onions in the oil for about 15 mins

until golden. Add the oregano and bacon

and fry for 5 mins more, stirring frequently.

Tip in the tomatoes, season and bubble,

uncovered, for 5 mins. Remove from the

heat and stir in the basil.

2 Meanwhile, make the white sauce. Pour

the milk into a pan and tip in the butter

and flour. Whisk continuously over a

moderate heat to incorporate the flour,

then simmer, stirring until thickened.

Season with salt, pepper and nutmeg.

3 Spoon a third of the tomato sauce onto

the base of a freezerproof lasagne dish.

Top with a third of the lasagne sheets.

Then top with a third sauce, a third

lasagne, the last of the tomato sauce

and final-y the last sheets of lasagne.Pouroverthe white sauce and scatter

with thecheese and an extra grating of

nutmeg. If eating straight away, bake at

190C/170C fan/gas 5 for 40 mins until

golden and bubbling. Scatter with basil

and serve with a salad and garlic bread.

PERSERVING 425 kcals, protein23g, C3rt3S 37g.

f at22g, sal fat9g. fibre 4g. sugar I4g, salt 3.03g

TO FREEZETo freeze, cool completely, then wrap in

cling film, then foil. To serve, thaw for

6 hours in a cool place. Unwrap and bake

at 190C/170C fan/gas 5 for 50-60 mins

until fullyheated through

4 tuxgoodfbod.ttwn SEPTEMBER2011


5/52

Filling and budget-friendly


6/52

Black bean chilliSERVES 4-6 PREP 10 mins I

COOK 30 mins

ESJnESUper t t eal t hy Lowfat, counts as

5 of 5-a-day

2 t bsp olive oil

4 garlic cloves, finely chopped

2 large onions, chopped

3 tbsp sweet Spanish paprika or mild

chilli powder

3 tbsp ground cumin

3 t bsp cider vinegar

2 tbsp brown sugar

2 x 400g cans chopped tomatoes2 x 400g cans black beans, rinsed

and drained

a few, or one, of the following to serve:

crumbled feta, chopped spring onions,

sliced radishes, avocado chunks,

soured cream

In a large pan, heat the olive oil and fry

the garlic and onionsfor 5 mins until

almost softened. Add the paprika and

cumin, cook for a few mins, then add

the vinegar, sugar, tomatoes and season.

Cook for 10 mins. Add the beans and cook

for another 10 mins. Serve with rice, and

the accompaniments of your choice in

small bowls.

PERSERVING 339 kcals, protein I7g, car&s 50g,

fat log, sat fat ig. fibre gg. sugar 20g, salt i.4Sg

TO FREEZEFreeze the cooked dish for up to3 months.

Defrost fully in the fridge, then heat throughbefore serving withriceand accompaniments.

6 btcgoodfood.ctwn SEPTEMBER2011


7/52


8/52

Chicken KievsMAKES 8 PREP 20 mins

COOK30-40mins ES1E3

8 skinless, boneless chicken fillets

225g dried breadcrumbs

75g Parmesan, grated

5 eggs, beaten

100g plain flour

pinch of paprika

4 tbsp sunflower or vegetable oil, for

frying

FOR THE GARLIC BUTTER

4 garlic cloves, crushed

2 tbsp finely chopped parsley

200g butter, softened

juice % lemon

1 Place all the garlic butter ingredients into

a bowl and season. Mash with a fork untilwell combined, shape into two sausages

using cling film to help you shape it, then

tightly wrap and chill or freeze until really

firm. Can be made up to 3 days in

advance. When firm, slice each into eight

even-sized pieces.

2 Lay a chicken breast on a chopping

board and use a sharp knife to make a

deep pocket inside the breast. The easiest

way is to push the point of a knife into the

fat end, keep going halfway into the fillet.

Be careful not to cut all the way through or

the butter will leak out during cooking.

Repeatwith the remaining breasts. Push

two discs of butter inside each chicken

breast, press to flatten and re-seal withyour hands. Set aside

3 Mix the breadcrumbs and Parmesan on

one plate, and tip the eggs onto another.

On a third plate, mix the flour with the

paprika and some salt. Dip each breast

into the Hour, then the egg and finally the

breadcrumbs, repeating so each Kiev has

a double coating (this will make them

extra crisp and help to keep the butter

inside). Chill forat least 1 hr bef ore

cooking, or freeze now.

4 To cook, heat oven to 180C/160C fan/

gas 4. Heat the oil in a large frying pan

over a medium-high heat. Fry the Kievs for

2-3 mins each side until golden - you may

need to do this in batches. Transfer to a

baking tray and cook for 20-25 mins untilcooked through.

PERSERVING549kcals, protein 30g. carbs 3lg.

fat3sg. sat fat I7g, fibre2g. sugar 2g, salt i.C2g

TO FREEZEOn the day they'remade, freeze each on a

baking sheet until firm, then wrap well in cling

film or transfer toa freezer bag. Will keep for

up to 3 months. For best results, cook from

frozen. Placeon a baking tray andcook in a

preheated oven at 180C/160C fan/gas 4 for

45-50mins, turning halfway through.



9/52

Family favourite

SEPTEMBER2011 b&cgoodfoodcwn


10/52

Chicken & white bean stewSERVES 4 PREP 20 mins COOK 1 hr

E3 E Superheavy Gluten free. Low fatDairy free

2 tbsp sunflower oil

400g/14oz skinless chicken thighs, cubed

1 onion, finely chopped

3 carrots, finely chopped

3 celery sticks, finely chopped

2 thyme sprigs or % tsp dried

1 bay leaf, fresh or dried

600ml/1pt vegetable or chicken stock

2 x 400g/ l4oz cans haricot beanschopped parsley, to serve

Heat oil in a large pan, add chicken, then

fry until lightly browned. Add veg, and fry

for a few mins more. Stir in herbs and

stock. Bring to the boil. Stir well, reduce

heat then cover and cook for 40 mins.

Add the beans, then simmer for 5 mins. Top

with parsley and serve with crusty bread.

PER5ERVING291 kcalS, protein 30g carbS24g.

fat 9g, sat fat2g, fibre i ig. sugar9g, salto.66g

Sfc TOFREEZEFreeze for up to 3 months, defrost fully, then

heat through

Pea, mint & spring onion soupwith Parmesan biscuitsSERVES 6 PREP 20 mins COOK 25 mins

I3SOE3 Soup only

1 tbsp olive oilknob of butter

% bunch spring onions, sliced, plus ext ra

to serve

1 potato, cut into small dice

1lit re/ 1^ pints hot vegetable stock

900g/ 2lb frozen petit s pois

% small bunch mint, leaves picked, plus

a few extra to serve

S5g/ 3oz Parmesan (or vegetarian

alternative), very finely grated

1 Heat the olive oil and butter in a pan.

When foaming, add spring onions and

potato. Gentlyfry (don't letthem colour)

for 5 mins. Add stock, bring to the boil, then

simmer for 10 mins, until potato is tender.

2 Stir in peas, bring to the boil again, thencook for3 mins or until just done. Remove

pan from heat, add mint leaves and whizz

in a blender or food processor until smooth.

3 Heat the grill to high. Line a baking sheet

with baking parchment and arrange

Parmesan into 6 long strips. Grill for 1 min

or until melted and lightly golden. While

warm, remove from parchment with a

palette or cutlery knife. Cool until firm.

4 To serve, heat the soup and divide

between 6 bowls. Scatterwith mint and

sliced spring onions, then serve with the

Parmesan biscuits on the side.

PER 5ERVING213kcals. protein 15g,carbs20g.

fat9g, sat Iat4g, fibresg, sugarsg, salt 072g



11/52


12/52

Ducktagine with ClementinesSERVES 6 PREP 15 mins COOK 2 hrs

ESi n

6duck legs

200g/ 7oz shallots, peeled but left whole

2 tsp each ground coriander, cumin,

ginger and paprika

600ml/ 1pt vegetable stock

2 tsp clear honey

juice 1 lemon

6small, firm Clementines, peeled

3 tbsp chopped coriander

2 tbsp toasted sesame seeds

1 Heat oven to 190C/170C fan/gas 5.

Put the duck legs in one layer in a largeroasting tin or two smaller ones. Sprinkle

witii salt, then roast for 45 mins. Remove

to a dish and spoon 3 tbsp of the fat into

a large, wide pan (reserve the remainder

of the duck fat).

2 Add the shallots and fry briefly until just

starting to colour. Sprinkle in the spices

and mix well. Add the stock, honey, lemon

juice,season and bring to the boil. Sit the

duck legs on top, cover tightly and cook

over a gentle heat for 1-1'A hrs until the

meat isvery tender.

3 Meanwhile, heat 1 tbsp of the duck fat

in a frying pan, then fry the Clementines

until glistening and starting to brown. Add

to the pan with the duck and cook for

15 mins.Can be frozen at this stage.

Sprinkle with coriander and sesame seeds

and serve with couscous.

PER SERVING 437teals,protein 48g,carbs 9g,

fat23g, sal fat6g, fibre 2g, sugar 7g, salt o.62g

TO FREEZEDefrost fully in the fridge overnight, then

place in a pan, bringtoa simmer, cover and

cook for 20 mins. Sprinklewith coriander and

sesameseeds, and serve.

12 bbcgcmdfoDd.com SEPTEMBERS)!


13/52


14/52

Spiced potato cake with mint raitaSERVES 6 PREP 40 mins

COOK 45-50 minsE3 !

1.3kg/ 3lb medium potatoes, halved

125g/ 4%oz but ter1 tbsp cumin seeds

2 tsp fennel seeds

1 tsp nigella seeds (onion seeds)

2 thumb-sized pieces ginger, shredded

2 onions, halved and thinly sliced

1 heaped tsp ground turmeric

1 heaped tsp ground coriander

4-5 green chillies, deseeded and sliced

2 x 15g packs coriander

200g/7oz frozen peas

juice 1 large lime

200g/ 7oz fi lo pastry

200g pack baby spinach

500g/1lb 2oz Greek yogurt

4 tbsp coconut cream

2 tbsp mint sauce

1 Put half the potatoes in a large pan of

cold water and bring to the boil. Add the

remaining potatoes and simmerfor 12 mins

until just t ender(boilingthe potatoes like

this will mean thatsome will be more

cooked than others). Drain, then dice.

2 Meanwhile, melt 85g/3oz of butter in

a large pan and fry thecumin, fennel and

nigella seeds until starting to crackle. Stir in

the ginger and onions and cook for 10 mins,

stirring often, until the onions are tender.

3 Stir in the turmeric, ground coriander

and chillies, cook for 1 min, then add the

potatoes and cook, turning them in the

from the turmeric. Take of fthe heat. Chop

half the coriander leaves and add to the

potatoes, along with 1 heaped tsp salt the

peas and lime juice. Stir well and set aside.

4 Melt the remaining butter. Line the base

and sides of agreased 23cm springform or

loose-based cake tin with filo, brushingeach sheetgenerously with melted butter

as you lay them, butter-side down, in the

tin - build up several layers so that the

pastry is an even thickness all over. Allow

plenty of excess pastry to hang over the tin.

Cook the spinach in the microwave

following pack instructions. Squeeze out

all the excess juice and season.

5 Tip half the potato filling into the tin,

pack down, then cover with spinach. Top

with remaining filling, fold over excess

pastry to cover the filling, brush with more

butter and scatter with nigella seeds.

Can be chilled overnight at this point.


Bake for45-50 mins until golden and crisp.

Meanwhile, tip yogurt, coconut cream andremaining coriander into a food processor

with the mint sauce and some seasoning,

and whizz until smooth. Serve with a

green salad tossed with chopped bananas

coated in lime juice, finely sliced red onion

and a handful of sugar-coated cashews.

PER SERVING611 kcais, protein I7g, caibs 70g.

fat3ig, sat fat I9g, fibre6g, sugar iog, salt i.5g

TO FREEZEFreeze, uicooked, for up to 3 months

Once defrosted, follow the method from

step 6.

14 bbcgoodfatHj.com SEPTEMBER 2011


15/52

M a k e ft f r e e z e

TOP TIPSome brands off ilo pastry can be heavily

dusted with flour, which makes it quite dry

when baked. It's simple to avoid this - just

brush it off with asoft bristlepastry brush

before buttering.

SEPTEMBER 2011


16/52

Moroccan chickpea soupSERVES 4 PREP 5 mins COOK 20 mins

E l IQLowfat

1 tbsp olive oil

1 medium onion, chopped

2 celery sticks, chopped

2 tsp ground cumin

600ml/ 1pt hot vegetable stock

400g can chopped plum tomatoes with

garlic

400g can chickpeas, rinsed and drained

100g/ 4oz frozen broad beans

zest and juice % lemon

large handful coriander or parsley and

flatbread, to serve

1 Heat the oil in a large saucepan, then

fry the onion and celery gently for 10 mins

until softened, stirring frequently. Tip in

the cumin and fry for another min.

2 Turn up the heat, and then add the

stock, tomatoes and chickpeas, plus a

good grind of black pepper. Simmerfor

8 mins. Throw in broad beans and lemon

juice, cookfora further 2 mins. Season,

then top with zest and chopped herbs.

Serve with flatbread if you like.PER SERVING 148 kcals, protein 9g,caibs I7g,

tat sg, sat lat ig, fibre6g. salt i.C7g

SPICING IT UPGive itanadded kick with a spoonful of

harissa paste. Curry lovers can swap the

cumin for 1 t sp garam marsala. Or for a

heartier dish, fry 4 sliced chorizo sausages

alongwith theonion and celery.

TO FREEZEFreeze thesoup for up to 6 months,

defrost fully and heat through.

16 bbcgoodfatHj.com SEPTEMBER2011


17/52

Smoked salmon soufflesSERVES 6 PREP 30 mins COOK 30 minsModerately easy it

fold into the salmon mix. Spoon into the

dishes and bake in a tin half-filled with cold

water for 15 mins until risen and golden.

Leave to cool; don't worry if they sink,

3 When ready to serve, carefully turn

them out, peel off the paper and placeon squares of baking paper. Top with the

creme fraTcheand bake for 10-15 mins at

200C/180C fan/gas 6 until they start to

puff up. Quickly top each with a frill of

salmon and a dill sprig. Serve on their own

or with some dressed satad leaves.

PER SERVING237 kcals, protein 11a carte 6g,

fat 19g. sat fat 11 g, fibre none, sugar 3g, salt 117g

40g/ r/ 2oz butter

25g/ ioz plain flour300m l/ K pt milk

85g/ 3oz full-fat soft cheese

2 tsp chopped dill

3 large eggs, separated

85g/ 3oz smoked salmon, chopped

zest V2 lemon

TO SERVE

6 tsp creme fraictie

2 large slices smoked salmon

dill sprigs $TOFREEZEWhen cold, wrap with baking parchment

and foit. Will freeze for up to 6weeks. Thaw

for 5 hrs in the fridge, then cook from step 3.

1 Put the butter, flour and

milk in a pan and cook,

stirring over the heat until

thickened. Stir the cheese

in, in spoonfuls, add dill,

season, then beatto incorporate.

2 Heat oven to ,

200C/180C fan/gas 6. A

Gutter 6 x 150ml ^ H

souffle dishes and ^ H

line bases with i j f l

baking paper. Stir { H

yolks into the sauce ^ H

and add salmon and

lemon. Whisk egg ^

whites until stiff,

then carefully

SEPTEMBER 2011


18/52

Salmon & fennel en croutewith watercress sauceSERVES 4 PREP 30 mins COOK 15 minsI 5 3 Q En crout e only

2 fennel bulbs (approx 375g/ l3oz) halved

and very thinly sliced

1 Spanish onion (largerand milder in

flavour than standard ones)

25g/ loz butter

2 garlic cloves, sliced

50g/ 2oz chopped watercress

500g pack puff pastry

4 skinless, boneless salmon fillets,

preferably organic

1 egg, beaten

TO SERVE

% x 85g bag watercress

200g tub creme fraiche

1 Fry the fennel and onion in the butter

for 5 mins. Add the garlic, fry for 5 mins

more uniil the veg is soft, then stir inthe watercress.

2 Cut the pastry into 4 pieces, then roll

each piece to approx 22cm square.

Spoon a quarter of the veg onto one half

of each piece of pastry and spread to

approximately the shape of the salmon

fillet. Put the fish on top, then brush round

the pastry with egg, fold over and seal.

Trim the pastry to make 4 parcels;

decorate with the trimmings.

3 For the sauce, whizz all but 4 sprigs of

watercress with the creme fraiche and

seasoning. Heat until bubbling when ready

to eat. Heat oven to 220C/200C fan/gas 7.

Brush the parcels with egg, and then bake

for 15 mins until golden. Serve parcels

on a pool of sauce, garnished with thereserved watercress. Serve with new

potatoes and green beans or salad.

PER 5ERVING983kcalS, pr0tem37g, cart)s54g,

fat7Qg, satfat3lg. fibre3g, sugar7g, salt l.35g

TO FREEZEFreezeon a baking sheet lined with baking

parchment, then, when frozen, pack into

a rigid container, interleaving with paper

to avoid them sticking. Return to a greased

baking sheet to defrost fully - about 5hours

-then cook as above.

IS bticgoodfDfflj.com SEPTEMBER2011


19/52SEPTEMBER2011 BbcgoodFood.com 19


20/52

Q o f t n t Subscnber offer

Get 3 issuesfor just 3P ^ cirmrmiBQpMvaj.'aioMgicaehwhen you subscribe

EverymonthGoocffbod ispacked withinspiringmeals for every occasion.

Make sure you have the best recipesat your fingertips bysubscribingtoday i s

Great reasons to subscribe Pay just 3foryour f ir st3 issues

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6 Fresh ideas every month,

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for seasonal cooking 9 Gillian Carter, Editor

20 bbcgootJfood.com SEPTEMBER2011


21/52

Keep your freezer as

full as you can-i t ' s

more cost-effective

and energy-efficient

as less power is

needed to circulate

the cold air.

When cooking food or

whole dishes from frozen,

start them in the oven at

atowertemperature, then

once completely thawed,

increase the temperature

to cook the food through. Leave a gap when

freezing liquids, so

that there is room

for expansion.

If your aim is to cook

straight from the freezer,

buy dishes that can go

from the freezer to the

oven/microwave, to

the table and dishwasher,

suchasthe 3-piecePyrex

casserole set 17, atTesco,

and Viners stoneware, see

the offer on page 51.

Did you know butter

can befrozen for 3

months? Othergood

freezer standbys are

grated cheese, milk

and leftover stock.

Check ttie ingredients in

a sauce before you freeze

it. Sauces and stews

thickened with cornflour,

can separate.

Unthickened sauces

freezewell and can be

thickened while heating.Never freeze sauce with

a very high dairy content.

Think about how long

foods have been in the

freezer. Foods still

contain bacteria and

freezing won't kill it, so

if you're unsure about

how long sometliing

has been frozen, don't

chance it.

invest in heavy-duty

foil, as tfiin, cheap foil will

become brittle inthe .

freezer and tear easily

when moved.

Ciear gelatine dishes

crystallise in the

freezer, but many

gelatine-thickened

desserts fare well.

Bags must be

impermeable in order to

keep air out andprevent

moisture lossand freezerburn. Theyalso need to

be tough, so they won't

puncturewhen being

moved about.

SEPTEMBER 2011


22/52

Cook now,eat laterSave time and money by cooking in bulk

Big-batch BologneseSERVES 12 Easily halved PREP 25 mins

COOK Vk hrs

[ H Q Superheavy LOW fat

4 tbsp olive oil

6smoked bacon rashers, chopped

4 onions, finely chopped3 carrots, finely chopped

4 celery sticks, finely chopped

8 garlic cloves, crushed

2 tbsp dried mixed herbs

2 bay leaves

500g/1lb 2oz mushrooms, sliced

1%kg/3lb 5oz lean minced beef (or use

half beef, half pork mince)

6 x400g cans chopped tomatoes

6tbsp tomato puree

large glass red wine (optional)

4 tbsp red wine vinegar

1 t bsp sugar

Parmesan, to serve

1 Heat the oil in a very large saucepan.

Gently cook the bacon, onions, carrots

and celery for 20 mins until golden.

Add the gariic, herbs, bay and mushrooms,

then cook for 2 mins more.

2 Heat a large frying pan until really hot.

Crumble in just enough mince to cover the

pan, cook until brown, then tip in with the

veg. Continue to fry the mince in batchesuntil used up. Tip the tomatoes and puree

in with the mince and veg. Rinse the cans

out with the red wine, if you have some,

or with a litt le water, then add to the pan

with the vinegar and sugar. Season and

bring to a simmer. Simmer slowly for 1hr

until thick and saucy and the mince is

tender. Serve with pasta and Parmesan.

PER SEXVING 295 kcais, protein 34g. caibs lag.

fat-Eg. sat fat 4g,fibre4g, sugar ng, saitc57g

MAKE AHEADThecooled sauce will keep for 3days in the

fridge; reheatto serve. Or freeze in batches for

HD to 3 months; warm through from frozen.

22 bbrgootiiood.com SEPTEMBER2011


23/52

Batch cooking

Always a winner

SEPTEMBER 2011 bbcgootfood com 33


24/52

Moroccan aubergine bakeSERVES 4 PREP 20 mins I

COOK 1 hr 3 5 mins 1 3 1 0

2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

SOOgpack lean minced beef

small glass milk

2 x 400g cans chopped tomatoes

large glass white wine

2 tbsp tomato puree

2 tsp each ground cinnamon, cumin and

coriander

2 rounded tbsp raisins

FOR THE TOPPING

4 large aubergines

olive or vegetable oil, for griddling

handful coriander, chopped (optional)2 large tomatoes, sliced

2 rounded tbsp pine nuts

1 Heat oil in a large pan with a well-fitting

lid. Add the onion, carrot and celery, and

fry for 5 mins until the vegetables are

softened and lightly coloured. Tip in the

beef, breaking it up with a wooden spoon,

then fry over a fairly high heat, stirring

all the time, untiil browned. This will take

about 10 mins. Reduce the heat a little,

pour in the milk, stir well, then simmer for

a few mins, stirring occasionally, until the

milk has almost evaporated.

2 Stir in the tomatoes, wine and puree,

season, then bring to the boil. Reduce the

heat to a gentle simmer, cover and cookgently, stirring occasionally, for 1 hr.


Cut the aubergines lengthways into slices

about 1cm thick. Brush with a little oil,

then griddle or fry until golden and

softened. Meanwhile, stir the dry spices

and raisins into the meat sauce, then

simmer, uncovered, for 15 mins until the

sauce is thickened and much of the liquid

has evaporated. Stir in most of the

coriander, if using.

4 Layer the aubergines and meat sauce

in a large baking dish, starting with a meat

sauce layer and ending with a layer of

sliced aubergines.

5 Arrange the tomatoes, overlapping,

over the top, then sprinkle with pine nuts.Bake for 15-20 mins until the pine nuts

are browned and the tomatoes softened.

Top with a little more coriander, if you like.

PER SERVING 626 kcals, protein 37g. carbs 32g.

fat38g, sai fatsg. fibre icg. sugar 26g. salt ti4g

MAKEAHEADOnce cooked, cool and freeze for up 1o

3 months, defrost and gently reheat.

2d btKgoodtQacJ.coni SEPTEMBER2011


25/52

Batch cooking

Just a hint of spice

Mcgnodfcnxi.com 25SEPTEMBER 2011


26/52

Crisp crumb fish cakesMAKES 8 PREP 30 mins COOK 35 mins

O H Lowfat

700g/1lb 9oz floury potatoes, cut into

large chunks

600ml/ 1pt milk

800g/1tb 12 oz boneless white fish, skin on

1 tbsp wholegrain mustard

5 tbsp mayonnaise or tartare sauce

6spring onions, finely sliced

zest 1 lemon

handful parsley, roughly chopped

FOR THE COATING

100g plain flour, well seasoned, plus

extra foryour hands

1 egg, beaten

175g fresh breadcrumbs

2 tbsp sunflower oil, for frying

1 Boil potatoes for 15-20 mins until tender.

Meanwhile, place the milk in a frying pan;

season well. Bring just to boiling point,

then add the fish, skin-side down. Gently

cook for 5-10 mins, until the fish is

translucent and just flaking

2 Remove the fish from the milk, discard

the skin (this will come away easily) and

milk, then wipe out the pan. Break the fish

into large flakes, then drain on kitchen

paper. When the potatoes are done, drain,

return them to the pan, then briefly heat

on the hob to dry them out. Mash well, stir

in the mustard, mayonnaise or tartare

sauce, spring onions, lemon zest, parsleyand flaked fish, then season well.

3 Using floured hands, divide the mixture

into 8, then shape each portion into a

large patty. Put the flour, beaten egg and

breadcrumbs on 3 large plates. Dip each

fish cake in turn into the flour, egg and

finally the breadcrumbs, shaking off any

excess as you go. Sit the fish cakes on a

piece of greaseproof paper while you

prepare the others. Heat the oil in the

frying pan, then fry the fish cakes in

batches for about 3 mins on each side,

until golden and crisp. Keep the first batch

warm in the oven while you finish cooking

the rest.

PER SERVING 371 kcals, protein 2Sg, cartK42g,

fat i2g, sat fat 2g, fibre 2g, sugar 2g. salt 0 8ig

MAKEAHEADThe fish cakeswill freeze for up to 2months.

To cook from frozen, place themon a lightly

oiled tray, then drizzle with a little more oil.

Cook on the middle shelf under a medium

grill for 12-15 mins until golden, flip over, then

cook the other side for 5mins.

It'sjust aseasy to make two large fish cakes

for everyone to share. Simply cut them into

wedgesbeforestoring as above and freezing.



27/52SEPTEMBER2011 Wxgocdfood.CDm 27


28/52

Easy spiced salmon kedgereeSERVES 4-6 PREP 10-15 mills

COOK 20-25 minsG35 0

300g/ 11oz basmati rice

100g/ 4oz unsalted butter

2 tbsp olive oil

1 tbsp hot curry paste (Madras)

1 small red onion, finely chopped

225g/ 8oz hot smoked salmon, cut into

chunks or flaked

4 hard-boiled eggs, shelled then roughly

chopped

4 spring onions, cut into 3cm lengths

and finely shredded

juice of 1 lime

2 tbsp each chopped coriander and

flat-leaf parsley

1 Throwthe rice into a large heavy-based

saucepan, pour over 700ml/ iypts water

and add a good shake of salt. Cover and

bring to theboil, then uncover and allow

all the water to be absorbed - this should

take about 15 mins. TUm offthe heat,

cover again and allow to steam dry.

2 Melt half the butter with the oil in a large

frying pan. Stir in the curry paste and cook

until you start to smell the wonderful

aromas. Now add the onion and cook until

softened and beginning to brown.

3 Next throw in your rice and quickly stir

to make sure all the buttery juices are

absorbed and the rice is heated through.

Now mix in the salmon, eggs, springonions and lime juice. Stir gently, pop in

the herbs along with cubes of the rest

of the butter and serve in warm bowls.

PER SERVING 673teals,protein 28g, carts 62g.

fat36g. at et i6g, fibre ig, sait3.06g

MAKEAHEADPrepareup to aday ahead, but keep back

the herbs.Tip mixture into an ovenproof dish,

dot with knobs of butter. Cooi, then cover

with foil and keep in the fridge until needed

Half an hour before serving, heat through

in theoven at 150C/130C fan/gas2, then

stir in the herbs.

23 btKgoodlQDd.com SEPTEMBER2011


29/52

Batch cooking

1 Heat 1 tbsp oil in a

large, deep frying pan

and fry the pork for

5 mins until golden,but not cooked

through - do this in

batches. Takeout

ofthepan and

set aside.

2 Heat another

tbsp of oil in the pan

and add the onions,

frying for 5 mins until

start ing to soften.

Tip in the pineapple,

along with 3 tbsp

of syrup, ketchup.

SEPTEMBER 2011

tomatoes, stock and the cinnamon stick.

Bring to the boll, then simmer for 10 mins,

untill the sauce has thickened slightly.

3 Spoon half of the sauce into a container,

add half of the pork to it, then freeze. Add

the remaining pork to the pan and simmerfor another 4 mins. Mix the cornflour with

a little cold water, add to the pan and stir

untill thickened. Serve with rice.

PER SERVING 213 keals, protein 23g. carbs I3g,

fatsg, sat fatSg, fixe ig, sugar ng, saltO.Sg

MAKEAHEADWhen you reheat the other 4 portions, warm

through In a pan and add the cornflour as in

step 3. Servewith rice.

Sweet, sour & spiced porkSERVES 8 PREP10 mins COOK15-20 mins

ESSE] Low fat

2 tbsp vegetable or sunflower oil

2 x 400g/ 14oz pork fillets (tenderloins),cut into thick slices

2 onions, cut into chunks

454g can pineapple chunks in syrup,

drained and syrup reserved

2 tbsp tomato ketchup

400g can chopped plum

tomatoes

300ml/ %pt chicken stock,

made with % a cube

1 large cinnamon stick,

snapped in half

2 tsp cornflour


30/52

Golden veggie shepherd's pie

SERVES 10 PREP 30 mins

COOK 1 hr45 minsS I S B

FOR THE LENTIL SAUCE

50g/ 2oz but ter2 onions, chopped

4 carrots, diced

1 head of celery, chopped

4 garlic cloves, finely chopped

200g pack chestnut mushrooms, sliced

2 bay leaves

1 tbsp dried thyme

500g pack dried green lentils

100ml/ 3VifI oz red wine (optional)

1.7 litres/ 3 pints vegetable stock

3 tbsp tomato puree

FOR THE TOPPING

2kg/ 4lb 8oz floury potatoes

85g/ 3oz butter

100ml/3Vifl oz milk

50g/ 2oz Cheddar, grated

1 To make the sauce, heat the butter in a

pan, then gentily fry the onions, carrots,

celery and garlic for 15 mins until soft

and golden. Turn up the heat, add the

mushrooms, then cook for 4 mins more.

Stir in the herbs, then add the lentils. Pour

over the wine and stock - it 's important

thatyou do not season with salt at this

stage. Simmer for 40-50 mins until the

lentiils are very soft. Now season to taste,

take off heat, then stiir in the puree.

2 While the lentils are cooking, tip the

potatoes into a pan of water, then boil for

about 15 mins until tender. Drain well,

mash with tfie butter and milk, then season.

3 To assemble the pies, divide the lentil

mixture between the dishes that y ou are

using, then top with mash. Scatter over

the cheese and freeze for up to 2 months

or if eating that day, heat oven to 190C/

170C farVgas 5, then bake for 30 mins untilthe topping is golden.

PER SERVING449 kcals, protein 19& carbs68g

fat 138, sal fat 7gfibre %)& sugar98. salt0.9?g

TOP TIPYoucouldalso use three cans of rinsed and

drained green lentils for this. Make the stock,

then simmer the lentils in it for 10 mins.

MAKEAHEADIf you have lots of pie dishes, then you could

make the pies in a variety of sizesto suit

different occasions, such as2 large pies to

serve upto4, plus2 individual pies - perfect

for solo meals. If you don't have lots of

dishes, then you could freeze the sauce,

mash and cheese in separate freezer bags,then defrostand assembie when needed.

For best results, defrost the prepared pies

thoroughly before cooking asstated. The pies

can also be cooked from frozen if short of

time - first heat oven to 160C/140C fan/gas 3,

then cover thepie with foil and bake f a

1 hr-1 hr 20 mins (30 mins for individual pies)

until completely soft when prodded with a

knife, increase the heat to 200C/180C fan/gas

6, uncover, then continue to cook for 20 mins

until golden on top and piping hot



31/52

Batch cooking

Every bit as goodas the original

SEPTEMBER 2011 Mxgoodfood.cnm 31


32/52

Beef with red wine & carrotsMAKES 8 PORTIONS PREP 35 mins

COOK3%hr sE3B

Spicy vegetable & quinoa laksaSERVES 4 PREP 5 mins* COOK 15 mins

rata low fat

1 onion, sliced

4 tbsp vegetarian korma or Madras

curry paste

1 litre/ l3,i pints milk

750g/ 1lb 10oz frozen mixed vegetables

175g/ 6oz quinoa, r insed

1 Simmer the onion and the curry paste

with a splash of water for 5 mins in a large

saucepan, stirring from time to time. Heat

the milk in a jug in the microwave.

2 Add the vegetables and quinoa, then stir

in the milk. Bring to the boil, then simmer

gentilyfor 10 minsuntil the quinoa is cooked

Check seasoning. Nice with naan bread.

PER5ERVING398 kcals, protein 22g. carbsssg,

fati2g, satfat3g,ft>re7g,sugar24g, sait096g

TOP TIPif you can't find quinoa, use rice instead.

Rinse 300g long-grain or basmati rice

and cook in the laksa until tender.

vegetable or sunflower oil, for frying

1%kg/ 3lb 5oz shin of beef or stewingbeef, cut into cubes

3 tbsp flour

2 large onions, sliced

600g/ 1lb 5oz carrots, cut into batons

4 gailic cloves, crushed

glass red wine (about 175ml/ 6fl oz)

850r ni mpt s beef stock

3 bay leaves

few thyme sprigs

jacket potatoes or mash, t o serve

1 Heat 1 tbsp oil in a large frying pan. Put

the beefin a bowl, sprinkle with the fllour

and seasoning, then mix until well coated.

Fry in batches, adding more oil if need be,

until everything is well browned. Transfer

to a casserole dish.2 Add another t bsp oil to the pan and stir

in the onions and carrots. Cover and

gently cook for 10-12 mins until softened,

then remove the lid and cook until just

beginning to brown. Stir in the garlic and

cook for 1 min more. Pour in the wine and

stir well,lett ing it boil up for 1 min, then

pourt he mixture overthe meat. Add the

stock, bay leaves and thyme, bring to a

simmer, then cover and gently simmer for

2Vihrs until the meat is very tender. If the

sauce looks a bit thin, remove the lid and

continue to cook until it thickens.

PER 5ERVING443 kcalS, pr0tein46g. carbs I6g.

fat2ig, satfat6g, fibre 3g, sugar rig, sai(069g

32 btfcgggdfacd cam SEPTEMBER2011


33/52

Batch cooking

MAKEAHEADEat half, then use the rest in a pie or

with pasta The flavourswill improveif kept in the fridge for a few days.

tibcgooclfooci.com 33SEPTEMBER 2011


34/52

sweet Prepare-ahead puds fordinner parties, plus familymakesand bakesMoreish mocha profiterolesSERVES 6 PREP 45 mins COOK 30 mins

I D unfilledMocierate-yeasy

100g/ 4oz plain flour

85g/ 3oz unsalted but ter

3 eggs, beaten

FOR THE FILLING

4 tbsp Bird's custard powder

6tbsp golden caster sugar

600ml/ 1pt milk2 tbsp coffee powder dissolved in 2 tbsp

hot water

284ml pot double cream

100g/ 4oz icing sugar

FOR THE SAUCE

100g/ 4oz dark chocolate, in pieces

50g/ 2oz butter

50ml/ 2fI oz coffee

1-2 tbsp coffee liqueur, such as Kahlua

1 Sift the flour into a bowl and stir in a

pinch of salt. Put butter and 200ml cold

water into a pan, bring to a rolling boil,

then takeoff the heat. Tip in the flour and

salt and stir to form a smooth paste. Now

beat the mixture until it starts to come

away from the sides of the pan, then tip

onto a plate and leave to cool.

2 Heat oven to 200C/180C fan/ gas 6.

Return paste to the pan, then gradually

beat in the eggs, mixing well.Spoon walnut-

sized balls onto a baking sheet, then bake

for 20-25 mins until golden. Remove, poke

the underneath with a teaspoon, turn

upside-down, then bake for 5 mins to dry

out. Cool on a wire rack before filling.3 For the filling, mix the custard powder

and sugar with a splash of milk to a smooth

paste. Heat remaining milk, then sti r into

the paste. Pour the mix into a pan and

bring to the boil, stirring. Cook for 5 mins

until you have a thick custard. Stir in coffee;

leave to cool. Softly whip the cream, sift in

the icing sugar and mix.t henfold into the

custard. Pipe into each choux bun.

4 For the sauce, melt chocolate and butter

with the coffee in a bowl in the microwave

on Medium for 1-2mins. Add liqueur, mix

well, then pour over the filled buns.

PER SERVING807 kcats, protein 11g, carbs 73g.

tat 54g, satfat3ig. fibre ig. sugar sig, salt o.63g



35/52

MAKE AHEADFreeze cooked, but unfilled.

To refresh, thaw and crisp in

a 160C/14X fan/gas 3 ovenfor about 10 mins.


36/52

Pumpkin & ginger teabreadCUTS INTO 10 SLICES PREP 25-30 mins

COOK 50 mins-1hr

I DModerately easy

I75g butter, melted

140g clear honey

1 large egg, beaten

250g pumpkin flesh, or butternut

squash, coarsely grated

100g light muscovado sugar

350g self-raising flour1 tbsp ground ginger

2 tbsp demerara sugar

1 Heat oven to 180C/160C fan/gas4. Butter

and line the base and two long sides of a

1.5kgloaftin witha stripofbakingpaper.

2 Mix butter, honey and egg and stir in

pumpkin. Mix in sugar, flour and ginger.

Pour into the tin and sprinkle with sugar.

Bake for 50-60 mins, until risen and

golden. Leave in the tin for 5 mins, then

turn out and cool on a wire rack. Serve

thickly sliced and buttered.

PERSERVING 351 kcalS. prOteirMg, carbs 52g.

fat I5g, satfat9g. fibre Tg, sugar24g, salt069g

Mango, pear & ginger crumbleSERVES 4 PREP 20 mins COOK 35 mins

( S I D

450g ripe pears, peeled, cored and

thickly sliced1 tbsp muscovado sugar

2 mangoes, peeled, stoned and chunked

1 piece stem ginger, finely chopped

FOR THE TOPPING

175g plain flour

85g butter

85g muscovado sugar

85g pecans very roughly chopped

1 Heat oven to 180C/160C fan/gas 4. Put

pears in a pan with the sugar and 4 tbsp

water. Cook over a gentle heat for 5 mins,

until the pears are just tender. Remove

from heat; stir in the mangoes and ginger.

Spoon the mix into a shallow 1.75-litre

freezerproof baking dish and leave to cool.

2 Make the topping. Rub butter into flour,stir in sugar and pecans. Sprinkle over the

fruit, ttien bake for30 mins until browned.

Serve with cream or vanilla ice cream.

PER SERVING 684 kcals, protein 8g, carbs95g

fat 33g, sat fat iig, fibre 9g. sugar 26g. salt o.45g

MAKEAHEADTeabread Will keep in an airtight container

for up to 1 week. Tb freeze for up to 1 month,

wrap in ciingfilm, then foil.

CrumbleWrap the dish in a large freezer bag,

or cling fibn and freeze for up to 1 month. To

serve, bake from frozen at 180C/160C fan/

gas4 for 50 mins or until topping isgolden.

bbcgoodlood.com SEPTEMBER2011


37/52

Somethurig sweet

Crumble with a tropical twist

/

'37


38/52

Pecan toffee meringue

with mulled pearsSERVES 8-10 PREP 30 mins

COOK 1hr 10 mins

ES9Q Unfilled meringue only

FOR THE MULLED PEARS

600ml/1pt mulled wine, ready made

from a bott le

6small, ripe, shapely pears, peeled,

quartered and cored

50g/ 2oz golden caster sugar

FOR THE PECAN AND MERINGUE FILLING

225g/8oz golden caster sugar

V/?tsp cornflour

4 large egg whites

V/?tsp wine vinegar

50g/ 2oz pecans, roughly chopped

500g tub Greek yogurt4 tbsp caramel sauce (we used

Carnation)

extra toasted pecans (optional)

1 Put the wine, pears and sugar in a pan

and simmer for 10 mins.2 Heat oven to 160C/140C fan/gas 3. Draw

a 25cm circle on baking parchment, then

put on a baking sheet. Stir 225g sugar and

cornflour together in a jug. Whisk the egg

whites until stiff, then whisk in the sugar

mix, a tbsp at a time, until thick and glossy.

3 Fold in vinegar and half the nuts, then

pile mixture onto the circle, building up

the edges to make a 'nest'. Scatter with

rest of pecans then put in oven, turning

the temperature down to 150C/130C fan/

gas 2. Bake for 1 hr, then turn oven off and

cool inside for 1 hr.

4 Take the pears from the juice, then

simmer the juice until it's sympy and

glossy. Return the pears and cool. Stir the

yogurt with the caramel sauce. To serve,pile the filling into the meringue and

arrange the pears on top. Scatter with

nuts, if using. Hand round the syrup for

guests to spoon a little over.

PER SERVING 390 kcalS, protein 9g, carbs 51g.

fat I4g. sat ia 5g,fibre2g.sugar sog salt o.2Sg

MAKEAHEADKeep the meringue in an airtight container for

upto1 week. The pears and saucewill keep in

the fridge for 4days. To freeze, cool, put the

meringue into a large, rigid container. Pack

the pears in a container or food bagand freeze

for up to 6 weeks; the sauce won't freeze.

38 bbcgoodfatHj.com SEPTEMBER2011


39/52


40/52

Winter fruit saladSERVES 6 PREP 20 mins COOK 10 mins

(Sacasupertiealthy Low-fat

600g good-quality ready-to-eat dried

fruit s (prunes, apricots, f igs, cranberries)

3 tbsp clear honey

1 vanilla pod, split lengthways

1 Earl Grey tea bag

1 tbsp lemon juice

mascarpone or Greek yogurt , to serve

1 Tip fruits and 700ml/1Vpts cold waterinto a large pan. Add honey and vanilla,

scrapingthe seeds from the pod into the

pan. Bring to the boil. Stir well, lower heat

and simmer for 10 mins until just syrupy.

2 Take the pan off the heat and stir in the

tea bag. Leave to infusefor 10 mins.

3 Discard tea bag and vanilla, tip fruits and

liquid into a non-metallic bowl and pour on

the lemon. Stir; cover and chill until needed.

PER5ERVING192kcal$,pr0teil> 3g, carbs46g,

fat ig, sat fat none, fibrefig,sugar 6g, salt 0.07g

MAKE AHEADThe flavours actually improve if made ahead.

Will keep in the fridge for up to 1 week

Macadamia & cranberryAmerican cookiesMAKES 55 small cookies

PREP 20 mins COOK 12 mins

ESE3

3 x 200g/ 7oz white chocolate bars, cubed

200g/ 7oz but ter

2 eggs

100g/ 4oz light muscovado sugar


2 tsp vanilla extract

350g/ 12oz plain flour

2 t sp baking powder

1 t sp cinnamon

100g/ 4oz dried cranberries

100g/4oz macadamia nuts, chopped

1 Heat oven to 180C/160C fan/gas 4. Melt

170g chocolate, then allow to cool. Beat in

butter, eggs, sugars and vanilla, preferably

with an electric hand whisk, until creamy.Stir in flour, baking powder, cinnamon and

cranberries with two-thirds of the rest

of the chocolate and nuts, to make a

stiff dough.

2 Using a tablespoon measure or a small

ice-cream scoop, drop small mounds onto

a large baking tray, spacingt hem well

apart, then poke in the rest of the chocolate,

nuts and berries. Bake in batches for

12 mins until pale golden, leave to harden

for 1-2 mins, then cool on a wire rack.

PERSERVINGI49kcals, proten 2g,carbs18g,

fatsg, sat fat 4g, fibre none, sugar i3g. salto.Mg



41/52

Somethurig sweet

MAKE AHEADWill keep in an airtight container for up to

1 week. Or, open-freeze raw dough scoops

on baking trays; when solid, pack into a

freezer container, interleavingwith bakingparchment use within 3 months. Bate from

frozen: 180C/160Cfan/gas 4 for 15-20mins.


42/52

Something sweet

/

Best-ever tiramisuSERVES 6 PREP 30 mins plus chilling

139(3

568ml pot double cream

250g tub mascarpone

75ml/2%fl oz Marsala

5 tbsp golden caster sugar

300ml/ %pt strong coffee, made with

2 tbsp coffee granules and 300ml/1/2pt

boiling water

175g pack sponge fingers

25g/1oz chunk dark chocolate

2 tsp cocoa powder

Tastes even betterif made ahead

1 Put the cream, mascarpone, Marsala

and sugar in a large bowl. Whisk until the

cream and mascarpone have completely

combined and have the consistency of

thickly whipped cream.

2 Getyourservingdish ready. Put the

coffee into a shallow dish and dip in a

couple of sponge fingers at a tiime, turning

for a few seesuntil they are nicely soaked,

but not soggy. Layer these into your dishuntil you have used half the biscuits, then

spread over half of the creamy mix. Using

the coarse side of the grater, grate over

most of thechocolate. Then repeat the

layers (you should use up all the coffee),

finishing with the creamy layer. Cover and

chill until ready to serve.

PER SERVING 853 kcals, protein Sg, carbs 44g,

fat73g, satfat42g, fibre rone, sugar 3sg,saito.25g

MAKEAHEADCan be kept in the fridge for up to 2days. Just

before serving, dust with cocoa powder and

grate over the remainder of the chocolate.

42 btjcgoodfoolcom SEPTEMBER 2011


43/52

Gwfiul Direct

HOW TO ORDERvisit vinersaiiect.com/gocxifxxl;call 03304401881, or send a chequepayable to Offer Management Limited,witti GFM/0059CN theback, to: Good

FTOTF Viners cutlery offer, P0 Box 150,Rochester, Kent ME19AG. "Priceincludesdetwerywithin 28 days to UKmainland, if outside UKmainland, callfor aquotationas restrictionsmayappiy.

'0330 rxmOersaiecaed Lrvvue'aidcost no moretten calls n 01(02numoett-OoennUK (ESeconVifvcaneix'piwiua,i3llourcustomerrewceswarn010330440 81 anawwSaflniseyouofiftstieslwayionstumtnegiwcts ondeGnHumed vmin 14 daysin pristineOTntJ0nwif5O*veancKWiUttemoneytecHgiBraniee BBCtf-v'te puH'Sto- 0* C-o>xr fcoJ, wttoajntxtyou i oca.teieefweoremariwithoetaiisof oiM-rxhef pnxkxlsanoserwes o r to u/wertakeresearch.pfeasssee at time of wiring if youcre r norecefcetfts irTfcHTOtOT.otneraii iyseacteocorTiparBy post KWweoreroii wtfi aauilsof Weproduasarw servicesor lo undertakiKeanSi.Rease alsosee atorne oforOering ifycuprefo not to oe contacted.

VINERSvy

Order online at vinersdirect.com/ goodfoodor call the24-hour credit card hotline0330 4401881 quoteGFM/0059

SEPTEMBER 20)1 bbcgoodfoodcom 43

Save 90 on

Viners cutleryWhether you are looking toupdate your cutlery or buy a set

as a gift. Bead is a timeless design

that will add a touch of elegance

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Craf ted from quality stainless

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Ol der now for jus t 59.99 andsave 90 on the rrp.


44/52

u ams New ways to makemoreof yourhomegrown produceAutumn piccalilli with pearMAKES 5 x 500ml jarsPREP 20 mins

plus overnight salt ing COOK 15 mins

1 3 9 0

2 small caulif lowers, cut into small f lorets

400g/ 14oz silverskin or pearl onions

600g/ 1lb 5oz courgettes, cut in 2cm chunks

6firm pears, cored, cut in 2cm chunks

100g/ 4ozsalt

1.7 lit res/ 3 pint s cider vinegar

finger-length piece ginger, grated

2 tbsp coriander seeds3 tbsp brown or black mustard seeds


8 tbsp cornflour

5 tbsp English mustard powder

3 tsp turmeric

11n a bowl, mix together the vegetables,

pears and salt with 2 litres of cold water,

then cover and leave overnight.

2 The next day, drain the brine from the

vegetables, rinse briefly, then tip into a

large saucepan with the vinegar, ginger,

coriander seeds, mustard seeds and

sugar. Bringt ot he boil and simmer for

8-10 mins until the veg are just tender but

still wit h a little bite. Drain the vegetables,reserving the liquid, and set aside while

you make the sweet mustard sauce.

3 In a large bowl, mix the cornflour,

mustard powder and turmeric, then slowly

pour in the hot liquid while whisking, until

you have a lump-free, thin yellow sauce.

Return it to the saucepan and bubble over a

low heat,, stiirring non-stop, for 4 mins until

smooth and thickened. Stir in the veg and

spoon into five sterilised 500ml jars while

hot, then seal. Once cool it's ready to eat.

Or keep in a cool, dark place for 2-3

months. Keep in the fridge once opened.

PERSERVING31 kcais.protein Ig. cart)S6g.

fat ig. sat lat none, fibre ig.sugar sg. salt i.oig

.1.1 bbcgoodiocid.com SEPTEMBER2011


45/52

TOP TIP

To sterise jars,wash them

thoroughly by

hand, then put

ina hot oven

f a 10-15 mins.

SEPTEMBER2011 D6cgoodfood.com JS

Summer fruits jamMAKES 4 small jars PREP 20 mins

COOKl5minsE90

500g/ 1lb 2oz summer fruits

500g/1lb 2ozjam sugar

Briefly blend the fruit and place in a large

microwave-proof bowl with the sugar.

Microwave on High for 3 mins, then stir

well. Microwave for a further 3 mins on

High, stirring after. Finish with a further

2 mins, then pour into warm sterilised jars

(see tip). Once bottiled and cool the jam is

ready. Keep in a cool, dark place forup to

6monffjs. Keep in the fridge once opened.

PERSERVING 70 kcals, protein none, cartre I9g,

fat none, sat fat none, fibre none, sugar 19g. salt none


46/52

Grape jellyMAKES 2 x 450ml jars

PREP 10 mins

COOK 20 mins plus

strainingI2S30

1kg/ 2ib 4oz red grapes (ideally not

seedless), stripped from stalks

450g/ 1lb jam sugar (wit h added pect in)

juice 1 lemon

1 Tip the grapes into a large pan set over

a low heat, then cover and leave to gently

cook for 5 mins until the juices start to run.

Take a potato masher or fork and mash the

grapes. Leave to cook for 10 mins more,

mashing now and again until falling apart.

Place a clean tea towel or kitchen cloth in

a sieve over a bowl, then pourthe mix in. Let

itdiip through for 1hr, but ideally overnight.

2 Measure out the juice (you should have

about 600ml) and pour it into a pan along

with the sugar and lemon juice. Setthe panover a high heat and bring to the boil. Skim

off any scum, and let the mix bubble until it

reaches 105C on a sugarthermometer (or

see tip below), then pour into a sterilised

jar. Keep in a cool, datkplace forup to

3 months. Keep in the fridge once opened.

PERSSWiNG57kcals, protein nonecarbs 15&

fat none, sat fat none, fibre none, sugar isg. salt none

TOPTIPTo test for setting point, put a saucer into

the freezer well before you start cooking.

Spoon a little of the )am onto the saucer.

Once cool, push it with your finger. If the

jam wrinkles, it's ready.

Marrow & ginger jamMAKES 4 x 450ml jars PREP 30 mins

COOK 30 mins plus overnight standing

IS9ZI

4 unwaxed lemons1.8kg/ 4lb marrows, peeled and cut into

sugar-cube-sized pieces

1.8kg/ 4lb jam sugar (with added pectin)

about 85g/ 3oz knob of ginger, shredded

1 Pare the zest from the lemons with a

peeler, and then juicethem, keeping the

juice, shells and pips.Tietheshellsand

pips into a muslin bag. Put the marrow

into a preserving pan with 2 tbsp of the

lemon juice, then cook on a medium heat,

stirring often, until the pieces are turning

translucent and soft but not mushy. Bubble

off anyjuices before stirring in the sugar,

the rest of the juice, the zest ginger and the

muslin bag. Stir until the sugar dissolves.

2 Bring to the boil, remove the muslin bag,then simmer for about 10-15 mins or

until the marrow has softened and thejam

has reached setting point. Pot thejam into

sterilised warm jars. The flavour of the jam

will mature and intensify over the next few

months, so keep in a cool, dark place.

Keep in the fridge once opened.

PER SERVING102 kcals, protein none, carte 27g,

fat none, sat fat none, fibre none, sugar Z7g, salt none

."..' bbcgoodfood.com SEPTEMBER2011


47/52


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rmf . Sweet chilli jam

M MAKES 4 small jars i

V PREP20mins

^ ^ R v W L COOK 1 h r E 3 0

8 red peppers, deseeded and roughlychopped

10 red chillies, roughly chopped (don't

discard the seeds)

finger-sized piece ginger, roughly

chopped

8 gail lc cloves, peeled but left whole

400g can cherry tomatoes

750g/1lb 10oz golden caster sugar

250ml/ 9fl oz red wine vinegar

1 Tip the peppers, chillies and their seeds,

ginger and garlic into a food processor,

then whizz until very finely chopped.

Scrape into a wide, shallow pan with the

tomatoes, sugar and vinegar, then bring

everything to the boil. Skim off any scum,

then turn the heat down to a simmer andcook for about 50 mins, stiirring occasionally.

2 Once the jam is becoming sticky,

contiinue cooking for 10-15 mins more,

stirring frequently so that it doesn't catch

and bum. It should now look like thick,

bubbling lava. Cool slightly, t ransfert o

sterilised jars, then leave to cool fully.

Keep for 3 months in a cool, dark

place. Keep in thefridgeonce opened.

PERSERVING857kC3lS, prOtfir Sg, carbS220g.

fat ig. sat fat none, fibre none, sugar2i8g. salto.34g

Spiced beetroot & orangechutneyMAKES 4 x450ml jars PREP 20 mins

COOK 1 h r l S I H

1%kg/3lb 5oz raw beetroot , trimmed,peeled and diced (wear gloves!)

3 onions, chopped

3 eating apples, peeled and grated

zest and juice 3 oranges

2 tbsp white or yellow mustard seeds

1 tbsp coriander seeds

1 tbsp ground cloves

1 tbsp ground cinnamon

700mi/ 1Vdpts red wine vinegar

700g/ 1lb 9oz golden granulated sugar

11n a preserving pan or your largest

saucepan, mix together all the ingredients

well. Bring to a gentle simmer, then cook

for 1 hr, stirring occasionally, until the

chutney is thick and the beetroot tender.

2 While the chutney is cooking, preparethe jars. Once the chutney is ready, let it

settle for 10 mins, then carefully spoon

into the jars and seal while still hot. You

can eat it straight away but it will be even

better after a month. Keep for up to 6

months in a cool darkplace. Once opened,

keep in the fridge and eat within 2 months.

PER SERVING48 kcais, protein ig. carbs I2g,

fat none, sat fat none, fibre ig. sugar ng. salt0.04g

48 bbcgoocflood.com SEPTEMBER 20)1


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get every bit of pulp out that you can

3 Stir in the sugar, then stir over a low heat

until dissolved. "lUrn up the heat and bubble

for about 25 mins or until you have a thick,

dark and fruity puree. Keep stirring so that

the bottom doesn't catch - it's readywhen the spoon leaves a trail for a split

second before the paste fills the gap

4 Pot the hot mix into small jars (using a

funnel is easiest), seal, then leave to set.

Keep for upto 6 months in a cool, dark

place. Keep in the fridge once opened.

PERSERVING 56 kcais, protein none, carte15&

fat none, sat fat none, fibre none, sugar 15& salt none

50 bb: goocffood.com

PlumbrilloMAKES about 7 x 100ml pots

PREP 3 mins COOK 1 hr 10 mins

I39B

2kg/ 4lb 8oz black or red plums1kg/ 2lb 4oz bag jam sugar(with added

pectin)

1 Stone and quarter the plums, then put

into a preserving pan. Add 500ml cold

water and bring to a boil. Cover and

simmerforabout 45 mins until comp etely

cooked down, pulpy and dark, dark red.

2 Sieve the fruitandjuice through a nylon

sieve back into the pan - make sure you

Great withManchegocheese


51/52

G w f i u l Direct

Smart and robust

oven-to-tableware

New from Viners, this four-piece sel is a musl-

have if you l ike to gel ahead. Each piece is made

from quality stoneware in cobalt blue, with a

non-sti ck interior, designed to make cooking,

serving and clearing-up less ofa chore - and it's

microwave, freezer and dishwasher safe, loo.

The sel contains:

An oval dish, 30cm x 19.8cm x 5.3cm

A rectangular dish, 31.8cm x 19.8cm x 5cm

A loaf tin, 28.5cm x 13.2cm x 6.7cm

A 24cm casserole with glass lid, so you can keep

an eye on the cooking, plus a steam vent.

HOW TO ORDERVisit vinersarect.com/sooctfood;call0330440 i88r,orsend a chequepayable to Offer Management Limited,

with GFM/0059 on the back, to:GoodFoodviners tableware offer, po Box ISORochester, Kent ME19 AG.

Price includes deiiverywithin 28 daysto UK mainland only, if outside UKmainland, call for a postage quotationas seme restrictionsmay apply *033Gnumbers are called 'UK wide' and costno more than calls to 01/02 numbers.

Open to IM iryouarc not satisficdwithyajr product. call txJrcu6tomcr3ct\3 tcsmonCGSO W 1 S 8 1 and w j will arf^acyouof thebestwaytoreturnttie goods. OdEjsreturnedwithin 14toysh pristine ,i>Tfc/ willreceivea ncMjjibtte, moneytedcgLBrantee BBCWfotMdepufotr ierotCjtKtf ftxtf, does no tac cep tre spc nA *yi cr the soodSjtheajrjj^prcMdngihggDodsaxEptsiul respcnA*yB8Cwo1dwicie

ira y^ Kh to norxsct ywj try post. tett^hcieoremaiv!Ktel2ils of our other pr04>ds a-fl ssvkeot tom3erakeresearcfi.P1easesteteatumeof orter iig if you prefer not to reoetve this inforTrotjon. Cther carefully sefectaJ ampaniespery wis? to r?,- post telephone or ema l

wthdetais c/tfieff products and services or to unrtatsks resarch. Please ateo state at tn e of ordefiraiT you prefer not to be contacted.

Order online at mersdirect.com/ goodfooclor call the24-hour credit card hotiine0330 4401881 quote GFM/0059

SEPTEMBER2011 bbcgoodbod.com 51


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m Yv

l

Nj o v c / ^ w b e Y

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Make-Ahead Recipes (Gnv64)