Delicious UK

Delicious UK June 2021

An award-winning magazine, delicious. features 50-plus triple-tested, foolproof recipes and astounding complementary editorial and photography every month.

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Paese:
United Kingdom
Lingua:
English
Editore:
Eye to Eye Media
Frequenza:
Monthly
6,04 €(VAT inclusa)
36,34 €(VAT inclusa)
12 Numeri

in questo numero

5 min
how to shake your salt habit (without losing any flavour)

First, it’s useful to understand what salt is. It’s the white crystals we sprinkle on food to make it taste better – it creates chemical reactions that make flavours really pop in the mouth. Every good cook knows this to be true. The chemical name for salt is sodium chloride. And sodium is the problem. A high-salt diet disrupts the body’s natural sodium balance, so that it holds on to water. This increases blood volume, which places pressure on blood vessels with potentially serious consequences. The effect is most severe for people who have high blood pressure (hypertension) but can affect everyone. Excess salt is also linked to other health problems. “Too much salt raises your blood pressure... 50% of all heart disease is due to high blood pressure. It’s a…

10 min
get ready for la fiesta!

The best-ever sharing starter Party nachos with chorizo and spicy cheese sauce Serves 6 Hands-on time 45 min Oven time 20-25 min You’ll also need Baking tray lined with compostable baking paper MAKE AHEAD Prepare the chorizo and cheese sauce (based on the classic Mexican chile con queso) up to 1 day ahead and chill in separate containers. EASY SWAPS Replace the chorizo with mushrooms or simply leave it out. • 60ml extra-virgin olive oil• 1 onion, finely chopped• 2 garlic cloves, finely chopped• 1 red pepper, finely chopped• 1 yellow pepper, finely chopped• 1 green pepper, finely chopped• 1 tsp salt• 150g chorizo sausage, finely chopped• 90g tomato purée• 2 tsp smoked paprika• 400g tin finely chopped tomatoes (or regular chopped tomatoes, whizzed)• 200g tortilla chips For the spicy cheese sauce • 25g unsalted butter• 25g plain flour• 1 tsp garlic…

3 min
...and more ideas for leftovers

Saffron (from Rick Stein’s saffron buns p112) • Saffron and pistachio ice cream Mix a pinch of saffron threads with 1 tbsp warm water and soak for 10 minutes. In a large bowl, whisk a 397g can of condensed milk, 600ml double cream and 2 tsp vanilla bean paste to stiff peaks. Fold the saffron threads and their water, 200g finely chopped pistachios and a pinch of cardamom into the cream mix. Pour into a freezer-safe container, cover and freeze for 6 hours or until frozen. • Saffron butter Grind a pinch of saffron threads and a pinch of salt in a pestle and mortar until powdered. Add 250g softened unsalted butter and mix well. Wrap well and store in the fridge for several weeks – or freeze in small portions for…

2 min
not for sharing recipe for one

VEGAN RECIPE Mushroom burger Serves 1 Hands-on time 15 min You’ll also need Griddle pan EASY SWAPS Use any herb combo you fancy for the herb and garlic oil. Chives, tarragon, thyme, marjoram or rosemary all work well. Mushrooms not your thing? Griddle long slices of courgette and pepper or aubergine ‘steaks’ instead. • 2 tbsp avocado or olive oil• 1 tbsp finely chopped soft herbs (we used parsley, basil and oregano – see Easy Swaps)• 1 small garlic clove, crushed• 1 large or 2-3 small portobello mushrooms, stalks trimmed• Juice ½ lemon• 1 ciabatta bun, halved• 2 tbsp red pesto (make sure it’s vegan if you need it to be)• 2 tbsp vegan garlic aioli (we like Leon’s version)• Small handful rocket leaves 1 Heat a griddle pan (or the BBQ) over a medium-high heat.…

2 min
5 of the best pizza ovens

1. Gozney Roccbox With a design informed by the company’s background in commercial pizza ovens, it’s well built, safe to touch and looks the business. The thick (30mm) stone gives even base-crisping and it can reach the crucial 500°C, cooking your pizza in 60 seconds. Watch it carefully, though – it’s a fine line between underdone and carbon. Get it right and glory awaits. Heat-up time 20-30 minutes. Best thing Gets that authentic leopard-spot char on the crust. Worst thing The (optional) wood-fired attachment is a tricky customer. £399, gozney.com (gas canister required) 2. Optima Pizza Express Napoli It may look like a forgotten prototype from the 1970s, but this is an effective little plug-in electric gadget. Made near Modena in Italy (and nothing to do with the UK pizza chain), it’s Ferrari red with a top…

1 min
rick on cornish saffron

“Saffron has a long history in Cornwall. It’s not native to the UK, but it’s thought its origins in the county go right back to the Phoenicians (1500-300BC), ancient traders from what is now Lebanon. They’d sail to Cornwall for tin and copper, which they traded for wine, olive oil and, indeed, saffron. Pottery found around Tintagel suggests that the Cornish had Mediterranean produce thousands of years ago. In the series on Cornwall I made last year, I filmed on a saffron farm at Portscatho near St Mawes. I couldn’t get over the exotic scent and purple and yellow hues of the saffron crocuses. Great to know it’s still being grown here.” You can buy Cornish saffron from cornishsaffroncompany.co.uk…