Marcus Everyday. Marcus Wareing
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Название: Marcus Everyday

Автор: Marcus Wareing

Издательство: HarperCollins

Жанр: Кулинария

Серия:

isbn: 9780008321000

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СКАЧАТЬ friends and uncles who all make jam, and everyone makes it completely differently. I wanted to put jams in this book as there is a right way and a wrong way to go about jam-making, and it’s all about balance. A big pot of steaming fruit sends delicious aromas throughout the house and is the perfect way to use up overripe fruit. One of the issues we find we have to tackle as parents is the amount of added sugar in shop-bought products. Making your own preserves allows you to control the levels of sugar you add, and thus the end result on your larder shelf. Obviously, fruit that is sourer will need more sugar, but if you combine a few different ones you can get the best of both worlds.

      Best for jam

      Stone fruit, Berries, Rhubarb, Figs, Quince

       Fig Jam

       MAKES: 1.3KG | PREPARATION TIME: 15 MINUTES | COOKING TIME: ABOUT 30 MINUTES

      1kg figs, tops of stalks removed, roughly chopped

      2 fig leaves, cleaned

      500g jam sugar (containing pectin)

      1 Put all the ingredients in a large saucepan and stir well to combine. Place over low heat and allow the sugar to dissolve, then increase the heat slightly and bring to a gentle simmer.

      2 Once the liquid begins to come out of the figs, turn the heat up a little and stir regularly to prevent the jam catching on the bottom of the pan. Simmer rapidly until the jam reaches 105º. If you don’t have a thermometer, use the saucer test: put a saucer in the freezer, then once it’s cold put half a teaspoon of the jam on the saucer. If it does not run, it’s ready.

      3 Remove the fig leaves, scraping the jam off them and back into the pan, and pour the jam into sterilised jars. Cover with the lids immediately. The unopened jars will keep for up to 12 months, and up to 1 month in the fridge once opened.

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       CHUTNEY MAKING

      We always have chutney in my house, whether it’s homemade or shop-bought. It is a staple on cheese sandwiches and a go-to condiment when a little extra flavour is needed.

      Best for chutney

      Tomatoes, Onions, Stone fruit, Apples, Pears, Rhubarb, Figs

       Apple, Rhubarb and Rosemary Chutney

       MAKES: 475G | PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES

      1 onion, cut into 1cm dice

      2 apples, peeled, cored and cut into 2cm dice (about 400g)

      4 rhubarb stalks, cut into 2cm pieces (about 250g)

      4 sprigs of rosemary, tied together with string

      150ml white wine vinegar

      100g dried, pitted dates, finely chopped

      1 Put all the ingredients in a medium saucepan over medium heat. Bring to a simmer and cook gently for 30–40 minutes until sticky and shiny.

      2 Remove the rosemary sprigs, pour into sterilised jars and seal. The unopened jars will keep for up to 12 months, and up to 1 month in the fridge once opened.

image image Weekday Suppers

      Weekday meals are some of the toughest to get inspired for. They’re the ones we don’t think about until we get home or call for a takeout. Or we eat something quick and rubbish because we just don’t have time to prep a meal. We’re all working incredibly hard, and we also have to fit in travel, family and down time, so making food can quickly become a chore. These simplified dishes are really easy to make, and they offer great nutritional value, too. Don’t overthink it and don’t worry about it.

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       Beetroot, Wasabi, Feta and Pine Nut Salad

      This dish makes a great summer, or early autumn, meal. It is delicious and also surprisingly filling, with the chickpeas, feta and pine nuts all playing a part. The wasabi is there to season the dish, not to overpower it. So even if you are not a fan, do try it!

       SERVES 4 | PREP TIME: 25 MINUTES | COOKING TIME: 1 HOUR

      100g pine nuts

      500g cooked beetroot

      100g tinned chickpeas, drained, rinsed and roughly chopped

      100g lamb’s lettuce

      200g feta

      2 slices of sourdough (about 100g), gently toasted then torn

      sea salt and freshly ground black pepper

       FOR THE DRESSING

      ½ tsp wasabi paste

      50ml olive oil

      1 tbsp rice wine vinegar

      1 Preheat the oven to 210°C/190°C fan/gas 7.

      2 Place the pine nuts on a baking tray and toast in the oven for 8–10 minutes, shaking halfway through, until a deep golden colour.

      3 Slice the beetroot into large chunks and lay them on a platter. Scatter the chopped chickpeas on top, followed by the lamb’s lettuce. Crumble the feta on top, then add the pine nuts and a generous grind of black pepper. Finish with the torn sourdough pieces.

      4 For the dressing, whisk everything together in a bowl, season with salt, then drizzle over the top of the salad. Serve immediately.

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       Field Mushroom, Walnut and Thyme Filo Pie

      I’m from the North and two things I really love are pies and mushrooms. This is rich, satisfying and a total winner, providing a delicious weekday supper or weekend lunch. It’s technically a little challenging, but once you’ve got the hang of it, it’s simple to put together. In summer, a side of chargrilled broccoli makes a great accompaniment, and in winter I like it with kale sautéed in a little butter and soy sauce.

       SERVES: СКАЧАТЬ