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Recipes that work harder:

• Tomato and beef risotto • Roast chicken with croissant croutons • Lemon-panko fish and chips • Fruit and nut tart • Pot luck tarte tatin

r e m m u sscorchers

plan, prep & barbecue without the hassle FAST FOOD FOR EVERYDAY

lighter, brighter family recipes

steak a nd pota skewer to chimich s with urri sa uce

• Sweetcorn burgers • Fish finger wraps • Colourful beef burritos

CRULLER INTENTIONS

NEXT-LEVEL DOUGHNUTS FROM EDD KIMBER

quick and easy dips

Omagazine.com

RESTAURANT RECIPES FOR HOME COOKING

crank up the flavour

Make the most of seasonal superstars

CAN $13.99 US $12.99 AUS $14.50

Ultimate strawberry milkshake • Pork chop with chorizo • Peach cobbler • Perfect biryani • Carrot cake cupcakes • Sardine spaghetti • Dark chocolate and beetroot cake

JULY 2020 • UK £4.90

O JULY 2020

cook | eat | escape


MAIN PHOTOGRAPH, STYLING AND FOOD STYLING: STUART OVENDEN. PORTRAIT: ANT DUNCAN

Welcome to

July

I’m still here in my kitchen. It’s the hottest day of the year so far and I’m counting down the hours until I can hear the clink of some large chunks of ice hit a glass and crackle as I pour over a satisfyingly blush cider from the West Country. I’m also itching to light the barbecue because, this issue, I’ve got all the inspiration and info I could need. Skewers are ideal for scaling up or down, they’re quick and simple to make, and you can mix and match. I’ve also discovered (thank you, cookery team) perhaps the biggest time- and stress-saving hack of pre-cooking meat, too. We’ve some seriously hard-working recipes that are ripe for adapting, should you not want to waste time traipsing round the shops for that one missing ingredient. There are colourful and quick recipes to keep you sane and healthy during the week, and technical bakes and fruity cocktails for the weekend (or any time, let’s be honest). And, of course, more great ideas from restaurant chefs who are hopefully set to open their doors in July. Listen to the O magazine podcast for more great barbecue tips, and stories from our favourite chefs on how they’re adapting their businesses to welcome us all back this month. I’d also like to reflect on the most important work we’ve been doing this month. We know we can share more stories and celebrate more fully food cultures from diverse communities here in Britain and around the world. We know we can do better, and we will – some changes will be immediately visible (such as more Black, Asian and Minority Ethnic-owned businesses represented in our ‘O loves’ pages and more varied cuisines and cultures shared in our recipe pages), some will be longer-term, all will be meaningful and sustainable. We are committed, as a brand and as a company (see right), to better representing our audience by listening to and reflecting our wonderful community.

Laura Rowe, Editor @Omagazine @lauraroweeats

For more recipes visit O magazine. com

OUR COMMITMENT At Immediate we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers and customers, our people and society. We always strive to be inclusive but we need to do better. We have been taking the time to listen and understand how we can make positive changes and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.

July 2020 Omagazine.com 3


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THE MEASURE Up your drinks game with summer ciders, an elderflower daiquiri and sunshiny sour beer

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WINE

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READER OFFER Premium-quality meat delivered to your door

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Smoky steak and potato skewers with chimichurri sauce (p5)

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eat & Escape 66 69

JOY STICKS!

76

TAKE A DIP

YES, CHEF! Recreate your favourite restaurant dishes at home

SUMMER COCKTAILS Embrace the rising temperatures with these easy, summery sippers

80

COOK LIKE A LOCAL: UKRAINE Discover sour cheese, pickled watermelons and fried sprats

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Elevate your summer menus with one of our simple dips

42

SCRAP EAT CHALLENGE Meet the British food producers transforming ‘waste’ into gold

Clever, adaptable, low-waste recipes with lots of options for swapping in and using up leftovers

41

LAST BITE Carrot cake cupcakes with a citrussy cream cheese frosting

Make the most of broad beans, watercress, chillies, peaches and strawberries this month

FLEXI FEASTS

3 WAYS WITH... RICE Turning everyday ingredients into something special

IN SEASON

Skewers are the ultimate easy BBQ option – simple to make and quick to cook

READER OFFER Great savings on simple cheese-making kits ON THE COVER

RECIPE INDEX

MODERN VEGAN Rich, crumbly shortbread biscuits

A handy guide to how best to use the wide variety of flours available

IN NEXT MONTH’S

O

THE LOWDOWN

HEALTHY KICKS Six vibrant recipes, including Thai-style broccoli ‘rice’ and squash and sweet potato tagine

Why eco-friendly boxed wines are worth exploring

Episode 201: Raise your BBQ game with expert fire cook Genevieve Taylor

COOK EVERYDAY Perk up your midweek menu with these quick, flavourful recipes

O LOVES This month’s must-haves, including tropical hot sauce, date butter and a portable pizza oven

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MOVERS, BAKERS & SHAKERS: HEBRIDES Travel editor Rhiannon Batten takes a foodie road-trip through this Atlantic island chain

SPICE ODYSSEY Maunika Gowardhan gives a classic biryani a vegan twist

44

BAKING BRILLIANCE Edd Kimber creates a crispy on the outside, light on the inside doughnut glazed two ways

Recipe Janine Ratcliffe Photograph, styling and food styling Stuart Ovenden

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GET IT RIGHT Expert tips and tricks for serving perfectly cooked, smoky, juicy BBQ meat every time

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£12.50 FOR 3 ISSUES Check out our no-strings deal, saving 15%, and get O delivered straight to your door!


COVER star Recipe JANINE RATCLIFFE Photograph STUART OVENDEN

Smok y steak and potatosk ewers with ch imich u rri sau ce 4 5 MINUTES + MARINATING | MAKES 4 -6 SKEWERS EASY | GF

STYLING AND FOOD STYLING: STUART OVENDEN

baby new potatoes 12 sirloin steak 2 thick-cut (450g in total) red onion 1 large red pepper 1 yellow pepper 1 olive oil 1 tbsp smoked paprika º tsp sea salt flakes CHIMICHURRI shallot 1 long or 2 round jalapeño chilli or other mild green chilli 1, roughly chopped garlic 2 cloves, roughly chopped red wine vinegar 2 tbsp olive oil 3 tbsp coriander a small handful, roughly chopped flat-leaf parsley Ω a small handful, roughly chopped oregano 2 tbsp of leaves • Put the potatoes in a pan of boiling salted water and cook for 10-15 minutes or until just tender to the point of a knife. Drain and cool. • Cut the steak, onion and peppers into similar-sized pieces then thread onto 4-6 skewers along with the potatoes. Mix the olive oil and paprika with a pinch of salt and some black pepper then brush over the skewers. Leave to sit for 20 minutes. • Heat a BBQ for direct cooking (turn to p46 to find out more) or heat a griddle to high. • Whizz all the chimichurri ingredients in a small food processor with a splash of water until bright green and almost smooth. Season. • Barbecue, grill or griddle the skewers for a minute each side (so turning four times in total). Rest for a couple of minutes before serving with the chimichurri drizzled over. PER SERVING 2 8 4 KCALS | FAT 1 4 .2 G SATURATES 4 G | CARBS 2 1 G | SUGARS 6 G FIBRE 4 .5 G | PROTEIN 1 6 G | SALT 0 .1 G

July 2020 Omagazine.com

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HOT SAUCE A fiery blend of scotch bonnet chilli balanced with sweet roasted pineapple and ginger – perfect for chicken wings. £4.95/150ml, aloha65.com

COOKBOOK

READYMEAL

Rustle up your own coppa and salami with this meticulously researched, approachable step-by-step guide. £20, Lorenz Books

Pep Kitchen’s plant-based frozen meals range from filling jackfruit massaman to a fiery harissa hotpot. £5.75/420g, pepkitchen.co.uk

PAN Griddle tuna steaks or chicken to perfection with this lightweight, oven-safe, ceramic-coated grill pan. £85, greenpan.co.uk

6 Omagazine.com July 2020

CROCKERY Serve up this season’s best on this set of crockery handmade in England, using traditional Japanese clay pottery skills and inspired by the neutral tones of the African bush. Sand & Steel tableware from £60; khayni.com

CANDLES

ESPRESSO CUPS

FISH

Add some neon Dutch design to your dinner table with these twisted candles by Lex Pott. £24, insidestoreldn.com

Chic handmade cups made by Katie Rose Johnson in her garden studio in Glasgow. £25 each, curiousmakers.co.uk

Great-value sustainable fish and seafood boxes from the Wright Brothers. From £55, shop.thewrightbrothers.co.uk

PIZZA OVEN

ART

BUTTER

This portable, low-fuss wood-fired pizza oven is seriously speedy, with cooking time as little as 60 seconds. £229, uk.ooni.com

Celebrate your libation of choice – from negroni to spritz – with a framed print from east-London artist Chiara Perano. From £54, papier.com

Buttery Medjool dates blended with Himalayan pink sea salt. Spread onto toast or add a spoonful to tagines. £8.99/190g, d8made.com


PRINT Add some colour to your kitchen with a limited-edition Giclée print from El Rayo tequila and Mexican creatives on 100% recycled agave paper. £39.95, elrayotequila.com

SWEET SAUCE Create your own sundae with these indulgent sauces by Hampshire ice-cream pro Jude’s. Drizzle the thick fudge sauce over strawberries and a scoop of vanilla. £2.50/310g, sainsburys.co.uk

PICNIC

� o�es...

Send as a gift or treat yourself to the ultimate build-your-own picnic hamper – don’t miss the Cumberland scotch eggs, tangy piccalilli, and buttery Scottish shortbread. From £50, dukeshillham.co.uk

FRUIT BOWL Give your fruit the home it deserves in this handwoven basket made in the Senegalese village of Ngaye using local grass. £25, labasketry.com

STATIONERY Got screen fatigue? Get letter writing with this set by illustrator Studio Sophie and food writer Rosie Birkett. £25/12 cards, studiosophie.co.uk

SOUS VIDE

SAUSAGES

Make light work of the BBQ with pre-cooked, sousvide meat that you finish over the flames. From £7.48/561g; fieldandflower.co.uk

These chorizo-style sausages are lighter on the spicing than regular chorizo – try in a breakfast burrito wrap with scrambled eggs. £3/400g, Tesco

This month’s musthaves, including tropical hot sauce, date butters and portable pizza ovens

July 2020 Omagazine.com

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COOK

Let’s get

cooking... Chicken and sausages with a Carolina mustard BBQ sauce

MAIN PHOTOGRAPH: CLARE WINFIELD

French crullers

Every recipe you’ll need this month, from brilliant new BBQ skewer ideas to clever, lowwaste recipes that make light work of dinner time. PLUS lots of quick, easy, healthy midweek meals

Hyderabadi qabooli biryani July 2020 Omagazine.com

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Seasonal

COOK

Make the most of broad beans, watercress, chillies, beetroot, peaches and strawberries this month

STYLING AND FOOD STYLING: STUART OVENDEN

Recipes ADAM BUSH and JANINE RATCLIFFE Photographs STUART OVENDEN

Broad bean, peach and fennel salad p16

July 2020 Omagazine.com

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Pan-fried salmon with watercress sauce p16

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COOK

Dark chocolate and beetroot cake p16

July 2020 Omagazine.com

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Charred Chilli salsa p18

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COOK

Diner-style strawberry milkshake p18

July 2020 Omagazine.com

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Broad bean, peach and fennel salad 30 MINUTES | SERVES 4 AS GF A SIDE | EASY |

broad beans 300g (podded weight if fresh, or use frozen) courgette 1, halved lengthways and thinly sliced peach 1, halved and thinly sliced fennel 1 small bulb, very thinly sliced basil a handful of leaves DRESSING extra-virgin olive oil 3 tbsp lemon 1, juiced dijon or wholegrain mustard 1 tsp red chilli 1, deseeded and finely chopped • Bring a pan of lightly salted water to the boil and blanch the beans for 1 minute, then drain and run under cold water until cold. Carefully pod the beans from their skins, which should have loosened. Tip into a bowl with the courgette, peach and fennel. • To make the dressing, whisk all the ingredients together with some seasoning. Pour three-quarters of the dressing into the salad bowl and gently toss. Tip into a serving bowl, drizzle over the remaining dressing and scatter over the basil leaves. PER SERVING 145 KCALS | FAT 9.2G SATURATES 1.3G | CARBS 7.2G | SUGARS 3.7G FIBRE 6.5G | PROTEIN 5G | SALT 0.2G

Pan-fried salmon with watercress sauce 20 MINUTES | SERVES 2 EASY | GF

watercress 90g dill a handful crème fraîche 100g lemon 1, zested and juiced black peppercorns ground to make Ω tsp olive oil 2 tbsp sunflower oil salmon 2 skin-on fillets unsalted butter a knob capers 1 tbsp, drained boiled new potatoes to serve steamed green veg (such as longstemmed broccoli) to serve • Put the watercress, most of the dill, all the crème fraîche, lemon juice and zest, black pepper, olive oil and a pinch of salt into a blender and whizz until a saucy, pourable consistency – add a tbsp of water if seems too thick. Chill while you cook the salmon. • Heat a non-stick frying pan over a mediumhigh heat. Coat the salmon fillets with a little sunflower oil and season generously. Put into the pan, skin-side down, for 2-3 minutes until the skin is golden and crisp. Carefully turn, then cook for 1-2 minutes before adding the butter and basting for another minute, adding the capers and removing from the heat to rest for a minute. • Put the salmon and capers onto two plates, spoon over the watercress sauce and serve with new potatoes and green veg, if you like. PER SERVING 707 KCALS | FAT 60.9G SATURATES 21.4G | CARBS 1.6G | SUGARS 1.4G FIBRE 1.7G | PROTEIN 37.2G | SALT 0.6G

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Dark chocolate and beetroot cake 1 HOUR 10 MINUTES | SERVES 10 EASY

unsalted butter 175g, cubed, plus extra for the tin dark chocolate 200g, roughly chopped cooked beetroot (look for unflavoured vac-packed) 250g, roughly chopped eggs 3 soft light brown sugar 150g self-raising flour 175g cocoa powder 30g crème fraîche to serve (optional) • Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 23cm springform tin with baking paper. • Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little. • Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again. • Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen. • Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like. PER SERVING 416 KCALS | FAT 25.6G SATURATES 14.9G | CARBS 37.4G | SUGARS 21.6G FIBRE 4G | PROTEIN 7.1G | SALT 0.3G


COOK

Peach and vanilla cobbler p18

July 2020 Omagazine.com

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COOK Charred chilli salsa 25 MINUTES | SERVES 8-10 AS GF A SIDE | EASY |

This salsa goes great with grilled meat – making it the perfect accompaniment for a barbecue. mild red chillies 6 scotch bonnet chilli 1 spring onions 6 plum tomatoes 4 ground cumin Ω tsp limes 2, juiced coriander a small bunch, roughly chopped • Heat a BBQ, grill or griddle pan over a high heat and cook the chillies, spring onions and tomatoes for 10-15 minutes, turning regularly until really charred and softened. Leave to cool for 10 minutes then remove most of the burnt skins from the vegetables, as well as the seeds from the chillies, and discard. • Put the chillies, spring onions and tomatoes onto a chopping board and finely chop, running your knife through and mixing them as you go. Tip into a bowl with the ground cumin, lime juice, coriander and plenty of seasoning. Mix and serve. PER SERVING (10) 16 KCALS | FAT 0.1G SATURATES 0G | CARBS 2.6G | SUGARS 2.6G FIBRE 0.8G | PROTEIN 0.6G | SALT 0G

Diner-style strawberry milkshake

Peach and vanilla cobbler 1 HOUR | SERVES 4-6 | EASY

10 MINUTES + MACERATING MAKES 2 | EASY | GF

Macerating the strawberries really intensifies the flavour, so don’t skip this step. strawberries 250g, hulled and quartered caster sugar 1 tbsp vanilla extract Ω tsp semi-skimmed milk 300ml, chilled vanilla ice cream 2 scoops squirty cream to serve • Toss together the strawberries, sugar and vanilla in a bowl and leave to macerate at room temperature for 30 minutes, tossing now and again. • Put the milk and ice cream into a blender, along with the strawberries and any syrupy juices. Whizz until completely smooth, then serve in chilled glasses with a topping of squirty cream. PER SERVING 263 KCALS | FAT 8.1G SATURATES 4.8G | CARBS 36.7G | SUGARS 36.7G FIBRE 4.9G | PROTEIN 7.7G | SALT 0.3G

peaches 6 ripe, each cut into 8 pieces vanilla extract 1 tsp ground cinnamon Ω tsp soft light brown sugar 2 tbsp vanilla ice cream to serve COBBLER butter 80g, chilled and cubed self-raising flour 200g golden caster sugar 100g whole milk 150ml demerera sugar 1 tbsp • Heat the oven to 190C/fan 170C/gas 5. Put the peaches in a shallow baking dish, sprinkle over the vanilla, cinnamon, sugar and 2 tbsp of water. Toss then put in the oven while you make the cobbler. • Whizz the butter, flour, caster sugar and a pinch of salt in a food processor until resembling fine breadcrumbs. Mix in the milk to make very soft, spoonable dough. • Take the baking dish out of the oven and spoon blobs of dough over the peaches, sprinkle with demerara sugar and bake for 40-45 minutes or until the peach mixture is bubbling and the cobbler is golden and cooked through. Serve hot in bowls with ice cream or custard. PER SERVING (6) 386 KCALS | FAT 12.5G SATURATES 7.6G | CARBS 60.9G | SUGARS 35.8G FIBRE 3.7G | PROTEIN 5.3G | SALT 0.6G

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