Читать онлайн книгу "Easy: 100 delicious dishes for every day"
Easy: 100 delicious dishes for every day
Bill Granger
Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger.Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger.Bill Granger has long been a champion of no-fuss food. Bill is a restaurateur and self-taught cook, but also a working father who cooks for his family every night. Easy is inspired by years of getting delicious, satisfying meals on the table quickly using everyday ingredients from the fridge or store cupboard, all in Bill’s inimitable easygoing style.In this stunning new cookbook, Bill takes 16 well-loved and accessible main ingredients – from a chicken breast, fillet of fish, cut of lamb or tin of beans to berries, chocolate and a chunk of good cheese – and offers simple yet original dishes.Easy includes 100 delicious recipes, from satisfying meat and fish, to flavour-packed vegetarian dishes and bakes, bold salads and tasty pasta, and finally mouth-wateringly easy sweet things.Great food. Big Flavours. No worries. That’s what Bill is all about.Recipes include:Chilli Garlic Chicken with Sour Cream MashTandoori Fish with Cucumber Tomato SaladGoulash with Gnocchi Lamb with Torn Bread and Apricot StuffingFennel Roasted Rack of Pork with Maple SyrupLight Butter ChickenManchego-Crusted Pork with Romesco SauceTaleggio and Pancetta Baked PastaRice Salad with Broad Beans, Asparagus and Smoked TroutBaked Leek and Goats Cheese Risotto and Apple and Celery SaladPotato, Courgette and Mozzarella FrittersCinnamon Chocolate MousseGinger Pear Upside Down Pudding
FOR NATALIE, EDIE, INÈS, BUNNY and anyone who has ever tried to get a good meal on the table after 6pm… It’s been an enormous year. I’ve completed this book, opened a restaurant in London and one in central Tokyo, taken on a weekly column in the Independent on Sunday, �The New Review’, as well as my regular writing for various magazines. I’ve had a daughter start a new school and we’ve acquired a very big black Labrador called Skippy. There’s a passionate team of very loyal people helping me get all this done so that I can still get dinner on the table each night for my family. So an enormous thank you firstly to Lou D, who has joined me this year and has helped organise me and my work – no mean feat; Erika and Mikkel, you make me feel calm and reassured, and your combined vision and energy fuels the furnace for all of us, even on this my 10th book; Glenda for polishing and enhancing my words; Jane Price for her sense of humour and insight, even into my own condition; Victoria for her organisation, experience and support; my book food team Lou M, Nick and Rosie – where would I be without your commitment, wealth of knowledge and attention to detail? These days I’d rather a new plate to a new shirt, so thank you to Geraldine and the fortynine for working together to produce such unique and beautiful ceramic pieces; Klint for being everything to everyone and an appreciative taste tester; Paul Aikman for his eye for colour and taking our images that extra 10 per cent; Antony for his sensible and sensitive guidance; Lizzy for her confidence and enthusiasm; Sylvia, who is always there for us; Natalie for being my partner in crime, and finally, to my family, who show me the exquisite joy that cooking and looking after others can bring.
Contents
Cover (#u7042692a-b344-5e68-9262-4e8eb8d70b58)
Title page (#u72661225-faaf-5105-81d7-b3f755845059)
Dedication (#u718da5ea-f82e-5d08-a2dd-338d2e6c9b64)
Easy does it (#u0d179e07-f73f-5a46-b728-ebe6f1377e6f)
Piece of chicken (#uc538409f-b307-5bad-807e-9238294fc5a4)
Chilli chicken + skordalia (#udea90c79-ea15-5263-a666-61eae9afc32f)
Roast chicken salad + chive mayonnaise (#u78e89ff0-05e1-5bc9-b114-adc1f75d1ec1)
Paprika and coriander roasted chicken (#u35f2ecf8-f1b4-5c40-be59-e4f73ef78fa3)
Light butter chicken (#u83be3b43-1353-5fac-8bc0-c055e95c865c)
Spiced chicken wraps + mango chutney (#u91899d3f-a13c-5853-925f-eda598dc1950)
Chicken paillard with spring onions and prosciutto (#u6f29e01d-b087-5200-bfba-cabd7a0dac14)
Moroccan chicken pies (#uc4fba821-3ef7-5321-9acc-c8085e4e3852)
Fillet of fish (#u4c714e8c-67e6-5e3a-addf-f6f0ec790f3c)
Tandoori fish + cucumber tomato salad (#u3128dedc-3ad5-5863-8c6d-4704ed0846f7)
Hoisin marinated salmon + chilli soy tenderstem broccoli (#u612cd14d-2908-54c0-b740-c14811dd07e2)
Baked fish with capers, potatoes and lemon (#u0e5d1e19-4369-5b84-8058-c844044dde6e)
Spanish fish stew (#uacd0911c-8fe7-5812-b64f-e94fd87d5557)
Yellow fish curry + coconut rice (#u308908f0-4ba6-5785-bd07-1e38ce8c8da9)
Pan-fried salmon with cucumber and lemon salsa (#u183866ac-b452-5963-a94a-9ab2124f6c90)
Chunky fishcakes (#u129e2f3a-50ab-5edb-905b-a193c1c5a0a7)
Slab of steak (#u44e1c629-068c-5bae-8acc-febe561643df)
Marinated steak rolls + barbecue sauce (#u058e1447-e99c-534e-8535-1e35bf8dc60e)
Steak salad + chimichurri dressing (#u12429d99-f534-5c3b-a7b7-2a317c8c3636)
Beef, mushroom and mangetout stir-fry (#uc96f0773-1293-514f-810f-7770f03df9ab)
Vietnamese beef curry (#u6a2974ce-bac3-5e49-993a-65b2567c86f3)
Spiced steak fajitas with pineapple salsa (#uc7620402-02e0-5a21-903e-af78e777a317)
Goulash with gnocchi and soured cream (#u4f7467d3-040b-54dd-9a6e-bbfb00540971)
Leg of lamb (#u4d996738-b0d7-5cbb-8652-1ecb6eca8ca6)
Lamb with torn bread and apricot stuffing + caramelised chicory (#u96c0503e-f7cc-50e1-a379-1a1380484984)
Classic lamb stew (#ubd06b396-0669-5418-bd6d-d024b8046d25)
Herb rolled leg of lamb + mint mashed peas (#u4a1152b1-294b-5c83-b520-62428d5418c0)
Slow roasted lamb leg + chilli relish (#u7bd354f8-329a-5ca8-a282-946a6e6630dd)
Lamb tagine with tomatoes (#u8d35fce4-dce8-56ca-990a-91a84745f55f)
Barbecued lamb leg with thyme and harissa dressing (#ufa948f9a-23d4-58f0-9fa1-76667a91c788)
Pork chop (#uf6e7cbb1-c9b2-5adb-8460-ea326bae26ac)
Manchego crusted pork + romesco sauce (#u969c60f0-6f3b-535d-a536-1ce8ce0abfbd)
Orange and oregano marinated pork (#u16f02fb3-2578-50e2-95ca-749c63b47d8e)
Fennel roasted rack of pork with maple apples (#u6f6dc58b-ced7-530b-bcec-b6ee36f7a10d)
Stuffed pork chops with marsala (#u8a88e4df-0b4c-506d-8b79-359bc53aeaf5)
Braised pork chops with leek and mustard (#uae15a355-ad14-567a-967c-f1df662f3529)
Thai style marinated pork + chilli dressing (#ufe447a7a-516f-55e1-b737-d68fbe8d2b25)
Mince + sausages (#u913682bf-d462-5c8e-902c-a51ca8bd65a9)
Merguez sausages with lentils and cavolo nero (#ud3847879-bd04-5d94-803a-71b318340440)
Cevapcici with radicchio and lemon (#ua0c753ee-e119-5bf6-9735-203b76a0c88a)
Chilli, sausage and broccoli pizza (#u940ac592-d5d2-551e-8efe-56276a8a91bf)
Ginger pork fried rice with egg pancake (#u1e53e8a6-d1dd-5056-a501-9fb22b8d14d5)
Roasted sausages with peppers and onions (#u4eef0bb6-758e-5ba4-8fe0-e7bc487001c4)
Lamb kofta meatballs in curry sauce (#u8b353f4e-1c48-533a-a81c-92f7ce031f66)
Pack of pasta (#ube1382d1-bd01-5fd2-96f2-cff8e998220e)
Pork ragu with herb pangrattato (#u9da941cc-5bc8-5eb4-afe1-6badb6e3328e)
Pasta puttanesca (#ue187e9fd-680b-5134-8e4f-3150b19cba8c)
Courgette and tuna spaghetti (#ue1b42eaa-3744-58c0-bff1-f1bc7257f669)
Taleggio and pancetta baked pasta (#u07bd44b2-6bd0-51f2-b380-b582f0db0e32)
Orzo, feta and roasted pepper salad (#u9a505570-2d2b-5374-b4e9-39e4b74e67f8)
Spicy pasta and sausage soup (#u3624d778-818a-5756-8d9b-0fe6a563ee51)
Bag of rice (#uf734c0ce-63db-5e55-9bf4-bc49b13bc3db)
Lebanese rice and lentils (#u071e16f3-c4bd-51ac-b86d-ad18bdd3267b)
Stir-fried curry brown rice with cashews (#ud5ee755c-9721-53a3-b837-572c9145dd3a)
Rice salad with broad beans, asparagus and smoked trout (#u6fd8e6d6-aaf0-570b-a35c-fd098936264d)
Chorizo, cumin and tomato rice (#u922add09-87b3-51f4-8506-06e060119895)
Baked leek and goat’s cheese risotto + apple and celery salad (#u134ea9a5-0886-5293-835d-8691a2c0bd43)
Pea and fennel risotto (#u91b27d9b-b038-5c74-bc9b-b63be7e86b7b)
Handful of grains (#ufcac1027-2384-5741-a46f-41fed1df2cf7)
Couscous with feta and cumin (#ubd3f517d-bef0-53aa-9393-602b05a4c879)
Spelt, tomato, basil and pecorino salad (#u0a15b77e-7545-5859-8300-b246ea6ecd7c)
Vegetable and spelt soup + pistou (#u380b75fb-0a07-5b1c-9df1-760b509e7c57)
Roasted apricot yellow couscous with grilled fish (#ude31950f-c24e-5c46-bbfb-cf54af9188b5)
Quinoa, tuna and fennel salad (#ue36968b2-b374-5717-8d62-9b00c8cb20c6)
Quinoa fritters (#u643982e1-acaa-547b-967a-ea1e42b4c9e2)
Sack of potatoes (#uca054bee-8353-5735-8e16-89944db75b64)
Warm potato salad with salmon and creme fraiche (#u1f504bf9-7820-5935-802c-79937559106d)
Fontina tartiflette (#u191a7586-2da7-551a-982a-7816bbeb0f38)
Indian spiced potatoes with fried egg (#ub87a1d15-480d-5369-9c4e-c53c25891b55)
Chickpea, tomato and spinach cottage pie (#ubefa74b9-0740-5fef-859c-3e1a57c68e6f)
Potato, courgette and mozzarella fritters (#u574a65f8-7bef-5cb0-87cd-dc4ba9f09c53)
Baked jacket potatoes + kohlrabi slaw (#uff7a56d3-d170-5790-af41-9ae901ba782a)
Tin of beans (#uaeecd292-0953-5d8c-bca9-7ba486f7408b)
Crostini with white beans + salsa verde (#u51b2c206-1f21-5781-aa46-f20877d3db15)
Spiced calamari and chickpeas (#u06f4e403-b319-552a-988e-eb5683f39d18)
White bean soup (#ufd47f8e1-e047-5805-9761-fbc06a5d3787)
Individual baked beans with eggs (#u875a6da3-082e-5fd1-a31e-0c9e903d772c)
Chickpea, baby spinach and pan-fried paneer salad (#u4de1871c-0b1c-5cf0-9b93-9a1b0315d6e2)
Mixed bean chilli + corn and avocado salsa (#u43f2ba46-1fad-5180-9137-906ebf4376de)
Baked aubergine, chickpeas and green chilli (#uec132213-a307-559a-acc0-aafd6c21df63)
Slice of cheese (#uc78f1e80-10b9-533e-aa9e-9b606d9bf506)
Antipasto plate with fried bocconcini balls (#uee79fae8-4b3e-500d-a528-e53533a774d5)
Ricotta and spinach gnudi with sage butter (#u2695171c-1a02-54a6-831d-3e0ae5b9a5ad)
Shortcrust cheese tart (#u5682c507-b680-5bac-a74b-e5ac7a2ba939)
Blue cheese and pancetta tray loaf (#u9f8908c8-62e9-54b9-9aa9-d442a2cb31a9)
Feta and gruyere pastries + spicy tomato relish (#u9bd0bfa2-a7a7-5d74-aa52-ea409224ec77)
Ricotta and parmesan lasagna (#u41321684-2dcf-509c-a198-c4dc27f36fde)
Carton of eggs (#ucd3ae340-dd9b-5c73-9e99-45d621f1e930)
Northern chinese scrambled eggs (#u03f995bd-c9e7-5746-aed5-b597a72b659c)
Eggs with artichokes and tomatoes (#u5acd822d-9de8-50c8-a3af-37a3e969343c)
Leek and spinach cake (#u31b26f54-0faa-5452-9021-6ddca9ebc7c2)
Poached eggs with lentil, bacon and rocket salad (#u067c1251-b0c2-5284-8a2d-3afce8481272)
Baked eggs with three cheeses (#u95ffcc74-6004-500a-b7b6-4cd72af7831f)
Spanish tortilla (#ufa3382e9-e196-5712-bd82-682dbcaaacec)
Apples + pears (#uf72f1d63-72ae-5106-9f41-1a75998d1179)
Quick bircher muesli + spiced cranberries (#ua105cdfe-ca94-5d6b-8e4d-af1b491ab563)
Malva pudding + buttered pears (#udd3a1781-f627-5590-99e5-a1387311fe7b)
Free-form apple tart (#u5c441ad9-c755-5f43-9095-023604aff9f7)
Ginger pear upside-down pudding (#u71b1c9f7-d72f-5c58-b450-f7623076cde5)
Apple and vanilla turnovers (#ud31e958f-b2e7-59e6-85d7-976efd0ed310)
Punnet of berries (#ub09ca760-1948-5639-97df-3222539a8cc2)
Blackberry jelly + vanilla ice-cream (#u7306f79b-ff6f-5cbd-ae02-275e9e2af3b9)
Strawberry pannacotta (#u30c70bcd-7810-5713-b53a-0697ad581eb6)
Blackberry and plum streusel cake (#u6f8d192a-746a-520c-ab3c-bdb45ef614f6)
White chocolate and blueberry cheesecake (#u23140bd2-8d91-514c-af39-ffc46eaddc28)
Lemon pudding cake with berries (#u9a4edf57-99c7-5d6d-81e9-dc8b2ab979da)
Block of chocolate (#ud290e6e1-b0e5-5e34-91d8-2cb86e650f51)
Cinnamon chocolate mousse (#u503b7d36-bf43-5072-bd07-f78500e48d3e)
Chocolate and cherry tart (#ub97abc70-77c3-57ca-9b76-85aef4b148a3)
Flourless chocolate cake (#u182348a4-103a-54c2-81f7-65da149e96d9)
Hot marshmallow fudge sundaes (#u515112fc-98d3-5125-912d-5c44f3d894c7)
Chocolate chunk meringue cake (#u247309b4-7b76-5c8c-a288-f9e38bbba73a)
List of recipes (#u52c39015-efa9-5f4f-af76-a4ef5e637751)
Copyright (#uf30305f1-31c2-5276-9639-004f07a585c1)
About the publisher (#u2412efdf-c222-5c5c-a360-29f9dca9c638)
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Easy does it
I always imagined life was going to slow down and get easier – once the children were out of nappies; once the business was up and running. But it seems to speed up every day, doesn’t it. Perhaps by now I should be into my Elizabeth David phase, writing recipes that need a free weekend to hunt down and roast a wild boar? But, instead of even growing my own vegetables, I still find myself with barely enough time to race around the supermarket and buy them. It’s all too easy to forget – in this fast-paced wind tunnel of life – that true happiness comes with relationships, and relationships thrive on good food. As my mum likes to say, �Life’s too short to stuff a mushroom.’ So invite your friends over and cook them something delicious, but EASY.
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Piece of chicken
Chicken is the great traveller, the easy-going backpacker of the food world, who happily joins in with every culture and is keen to make friends with every flavour she meets: from Thai lemongrass to French thyme, Mexican chipotles to Tunisian harissa. In just one generation chicken has become our favourite go-to meat for almost every meal (certainly in my house, anyway). For my father’s generation, roast chook was served with great fanfare for Christmas lunch; this week, I’ll probably stir-fry, pan-fry, curry, roast, poach or toss it into a salad two or three times to feed the family.
Piece of chicken
Chilli Chicken + Skordalia (#udea90c79-ea15-5263-a666-61eae9afc32f)
Roast Chicken Salad + Chive Mayonnaise (#u78e89ff0-05e1-5bc9-b114-adc1f75d1ec1)
Paprika and Coriander Roasted Chicken (#u35f2ecf8-f1b4-5c40-be59-e4f73ef78fa3)
Light Butter Chicken (#u83be3b43-1353-5fac-8bc0-c055e95c865c)
Spiced Chicken Wraps + Mango Chutney (#u91899d3f-a13c-5853-925f-eda598dc1950)
Chicken Paillard with Spring Onions and Prosciutto (#u6f29e01d-b087-5200-bfba-cabd7a0dac14)
Moroccan Chicken Pies (#uc4fba821-3ef7-5321-9acc-c8085e4e3852)
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CHILLI CHICKEN + SKORDALIA
OK, you’ve spotted it: this is really chicken and mash – but I make no apologies for my double-chilli chicken with garlicky skordalia.
1 red chilli, halved and sliced
1 teaspoon dried chilli flakes
1 garlic clove, crushed
4 tablespoons olive oil
1.5kg chicken legs
handful pea shoots or watercress
lemon wedges
Place the fresh chilli, chilli flakes, garlic and oil in a bowl and mix to combine. Cut deep slashes in the chicken pieces and rub the marinade over the skin and into the slashes. Place in an ovenproof tray or tin, cover with cling film and leave to chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C/gas mark 6. Roast the chicken for 45–50 minutes, or until cooked through and golden. Remove from the oven and set aside in a warm place to rest for 10–15 minutes. Serve with the skordalia, pea shoots and lemon wedges. SERVES 4
SKORDALIA
1kg potatoes, peeled and cut into large chunks
2 tablespoons olive oil
2 garlic cloves, crushed
160ml soured cream
Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat and cook for about 20 minutes, or until tender when pierced with a knife. Drain the water off the potatoes and return to the stove over low heat for a minute to remove any excess water. Remove from the stove and mash thoroughly, then add the olive oil, garlic and soured cream. Season well with sea salt and freshly ground black pepper and beat until smooth.
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ROAST CHICKEN SALAD + CHIVE MAYONNAISE
Making your own mayo always tends to impress people, even though it only takes two minutes and a blender. You can liven up shop-bought whole egg mayo with a little lemon juice and sea salt.
1kg boneless chicken thighs, skin on
1 lemon, halved
ВЅ ciabatta, torn into chunks
2 tablespoons olive oil
4 eggs
1 small iceberg lettuce, cut into wedges
handful celery leaves
3 celery sticks, cut into 5cm-long batons
finely chopped chives, to serve
Preheat the oven to 220°C/gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with sea salt and freshly ground black pepper. Roast for 35–45 minutes or until the skin is golden. About 10 minutes before the chicken should be ready, toss the bread in the oil in a bowl, season well and then add the bread to the baking tray.
Meanwhile, bring a small saucepan of water to a simmer over high heat. Add the eggs, reduce the heat and simmer gently for 6 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice into thick rounds.
Take the tray from the oven. Remove the bread and set the chicken aside to rest in a warm place for 5–10 minutes. Slice the chicken and toss with the bread, lettuce, celery leaves and batons. Divide into serving bowls and dress with the soft-boiled eggs and chive mayonnaise. Sprinkle with chopped chives and freshly ground black pepper. SERVES 4–6
CHIVE MAYONNAISE
2 egg yolks
1 tablespoon lemon juice
250ml light-flavoured oil
2 tablespoons finely chopped chives
Use a blender to blend the egg yolks, a pinch of sea salt and lemon juice until well combined. With the motor running, slowly add the oil, 1 tablespoon at a time, until the mixture is thick and creamy. If you find your mayonnaise splits or curdles, the addition of a little boiling water can bring it together. Stir through the chives just before serving.
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PAPRIKA AND CORIANDER ROASTED CHICKEN
This roast chicken comes out of the oven in a sea of wonderful vibrant juices. Mop them up with bread or rice.
1.5kg chicken legs
2 lemons, 1 cut into 8 wedges and 1 juiced
2 tablespoons olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon paprika
4 tablespoons soy sauce
2 garlic cloves, crushed
3 onions, cut into thin wedges steamed rice
Season the chicken pieces with sea salt and freshly ground black pepper and place in a dish. In a bowl mix together the lemon juice, oil, coriander seeds, paprika, soy sauce and garlic to make a marinade. Pour over the chicken and rub into the skin. Cover and place in the fridge for 30 minutes.
Preheat the oven to 200В°C/gas mark 6. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken pieces on top and pour over the marinade.
Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with steamed rice. SERVES 4–6
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