The Essential Guide To...

The Essential Guide To... The Essential Guide To…Seasonal Cooking

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

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Paese:
United Kingdom
Lingua:
English
Editore:
Eye to Eye Media
Frequenza:
Back issues only
8,47 €(VAT inclusa)
42,39 €(VAT inclusa)
10 Numeri

in questo numero

1 min
seasonal cooking

[see-zuh-nl] /adjective Relating to, or characteristic of, a particular time of the year Food always tastes best when it’s in season, but while some ingredients are at their peak for months, others are over in weeks. So whether you’ve planted your own or found a fabulous local farmer’s market, make the most of fresh produce where you can. These recipes feature some of our favourites throughout the harvesting calendar, with ideas to use up any surplus and tips for growing your own, so you can enjoy their flavours at any time of year. The Essential Guide To… Seasonal cooking is published by Eye to Eye Media, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT. Editorial enquiries 020 7803 4100 Subscription enquiries 01858 438420…

3 min
making the harvest last

VEGETABLES • Prep your veg by peeling, chopping off tough ends and stringy bean edges as if you were cooking it fresh. Blanch in boiling water for around 3 mins then plunge straight into iced water to stop the cooking process. Cool and open-freeze (see tips, right) before bagging. Try sprinkling veg with herbs, such as chopped rosemary or thyme over potatoes, first. • For best results, cook vegetables from frozen and use within 1 month. • Spinach is also great for freezing. Simply wilt it in a pan with oil and/or butter, even some crushed garlic. Put into an open freezer bag and flatten with a rolling pin before freezing, to get out all the excess water and for a ready-made sheet of frozen spinach to go straight into a lasagne. • Tomatoes,…

8 min
perfect plot-to-pot soups

The beauty of homemade soup – besides the all-important comfort factor – is that fact there’s no limit to the flavours you can create. Got some veg? Got water or stock? Spices in the cupboard? Some beans or bread? Then you’ve got the makings of a hearty soup – you just need to follow a few golden rules. Once you’ve mastered the basics, you can create any soup recipe you put your mind to. How to create the base Put chopped onion, celery, carrot and leek in a pan with butter/oil. Add garlic, if you like. Season and cook gently until soft and lightly golden (but not burnt). Which flavourings to add Now it’s time to add the herbs and spices: bay, thyme and/or rosemary for hearty soups; ground cumin, coriander and ginger for…

7 min
who doesn’t love apples?

Sausage & cider casserole with apples & sage The sweet and salty notes of pork, cider, apples and sage are a classic flavour combination. This recipe uses eating apples and can be frozen in batches, too Serves 4-6 Prep time 20 mins Cooking time 1 hour 10 mins • 1 tbsp sunflower oil• 8 British outdoor-reared pork sausages (at least 70% meat content)• 200g smoked bacon lardons• 50g butter• 2 medium onions, chopped• 2 garlic cloves, crushed• 2 small parsnips (about 350g), chopped• 3 large celery sticks, chopped• 1 tbsp tomato purée• 2 tbsp plain flour• 300ml medium or dry cider• 300ml fresh chicken stock• 8-10 fresh sage leaves, chopped, plus a few leaves fried in a little oil until crisp (optional)• 1 tbsp wholegrain mustard• 2 small eating apples, such as Cox• A…

8 min
bring out the brassicas

Beef stir-fry with cabbage & coconut With different varieties coming in and out of season throughout the year, this dish combines vibrant red cabbage with spring’s milder Savoy Serves 4 Prep time 15 mins Cooking time 15 mins • Sunflower oil• 2 British beef rump steaks (about 200g each)• 1 red onion, sliced• ½ red cabbage, shredded• ½ savoy cabbage, shredded• Juice of 2 limes, plus wedges to serve• 3 tbsp soy sauce• 2 tbsp sriracha (or other chilli sauce)• 90g fresh coconut, in chunks• Bunch fresh coriander To serve (optional) • Toasted sesame oil 1 Heat a large frying pan or wok over a high heat with a splash of oil. When the pan is searing hot, fry the steaks for 2½ mins on each side, then slice and set aside. 2 Add more oil to the…

7 min
laying down some roots

Carrot, sweet potato & feta fritters If you grow your own or get a veg box delivered, this is a great recipe for using up root veg Serves 4 Prep time 10 mins, plus draining Cooking time 20 mins • 800g carrots, peeled and grated• 2 large potatoes, peeled and grated• 1 large onion, peeled and grated• 600g sweet potatoes, peeled and grated• 5 medium free-range eggs• 200g feta, crumbled• 6 tbsp wholemeal flour• 25g fresh coriander, chopped• 2 tbsp cumin seeds• 300ml vegetable oil• Green salad, yoghurt and lime wedges to serve 1 Put the carrots, potatoes and onion in a colander over the sink with a big pinch of salt and leave to drain for 30 mins. 2 In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with…