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7/31/2019 Make-Ahead Recipes (Gnv64)
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DISHES
Free withSeptembei 2
Healthy & easyMexican chilli
7/31/2019 Make-Ahead Recipes (Gnv64)
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From cakes and bakesto teatime treats
GoodFood101
GoodFoodi o i r r p i
GoodFood
101 recipes for every occasionEXCLUSIVE READER OFFER!
Buy any of the Good Food 101 books for just 2.99 each! IRRP4.99|
Simply visit www.rbooks.co.uk/goodfood, add your chosen books to the basket
and enter the code GOODFOODlOl at the checkout. Happy Shopping!
i s a n i r n
P
r i n
*
o f
Ebury Publishing, a Random House Group company.
http://www.rbooks.co.uk/goodfoodhttp://www.rbooks.co.uk/goodfood7/31/2019 Make-Ahead Recipes (Gnv64)
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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
7/31/2019 Make-Ahead Recipes (Gnv64)
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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
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Filling and budget-friendly
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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.
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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.
8 btcgoodfood.ctwn SEPTEMBER2011
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Family favourite
SEPTEMBER2011 b&cgoodfoodcwn
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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
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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.
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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.
6 Heat oven to 180C/160C fan/gas 4.
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.
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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.
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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.
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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
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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
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19/52SEPTEMBER2011 BbcgoodFood.com 19
7/31/2019 Make-Ahead Recipes (Gnv64)
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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
100+ foolproof recipes in every issue
Celebrity chefs' menus and tips
Exclusive subscriber-only offers and discounts
6 Fresh ideas every month,
including midweek meals,
healthy options and inspiration
for seasonal cooking 9 Gillian Carter, Editor
20 bbcgootJfood.com SEPTEMBER2011
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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
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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.
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Batch cooking
Always a winner
SEPTEMBER 2011 bbcgootfood com 33
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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.
3 Heat oven to 200C/180C fan/gas 6.
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
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Batch cooking
Just a hint of spice
Mcgnodfcnxi.com 25SEPTEMBER 2011
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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.
26 bbcgoodfatHj.com SEPTEMBER 2011
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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.
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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
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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
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Batch cooking
Every bit as goodas the original
SEPTEMBER 2011 Mxgoodfood.cnm 31
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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
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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.
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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
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MAKE AHEADFreeze cooked, but unfilled.
To refresh, thaw and crisp in
a 160C/14X fan/gas 3 ovenfor about 10 mins.
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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.
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Somethurig sweet
Crumble with a tropical twist
/
'37
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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.
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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
175g/ 6oz golden caster 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
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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.
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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
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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
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Viners cutleryWhether you are looking toupdate your cutlery or buy a set
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Ol der now for jus t 59.99 andsave 90 on the rrp.
7/31/2019 Make-Ahead Recipes (Gnv64)
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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
300g/ 10oz golden caster sugar
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
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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
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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
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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
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New from Viners, this four-piece sel is a musl-
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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
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SEPTEMBER2011 bbcgoodbod.com 51
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m Yv
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