Summer is finally (almost) here which means so is June's digital magazine, available to download from our app this morning. We've got everything you need for a hot grill summer, such as some showstopping main dishes to ensure you'll never have a boring BBQ again. They include smoky chargrilled chicken with veg and rosemary, lamb chops with parsley aioli, and, this month's cover star, charred BBQ sweetcorn with smoked salt, harissa and coriander butter. Plenty more where those came from in this weekend's edition. Elsewhere, Kate Ng takes a tour of an Asian cash and carry with cookbook author and teacher Atsuko Ikeda in the hopes of quelling her fears of attempting to cook Japanese food at home. And Grace Dent shows us that cooking in the microwave isn't limited to ready meals and baked potatoes (though they're both great). She's conjured up three clever meals that save on time and energy use. If you have trouble boiling rice on the hob, you're going to love the easy perfect rice with smoked trout and broad beens, with vibrant herbs and a zingy dressing. Microwaving cooks from the inside out so you can say goodbye to spongy aubergines in the saucy silky aubergine and courgette noodles. Lastly, with no frying odours or splattered grease, bacon in the microwave is almost too good to be true – especially teamed up in the smoky bean chilli with cornbread and crispy bacon. |
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How to shop for and cook Japanese food at home like a pro |
Kate Ng was always apprehensive about cooking Japanese. After a tour of an Asian supermarket with author Atsuko Ikeda, she'll not only be adding new ingredients to her weekly shop, but new recipes to her rotation |
The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment's notice. Sometimes this means cooking the same dishes week in, week out.
Venturing outside this routine should be an exciting prospect. Maybe you've been inspired by a travel documentary or a new cookbook caught your eye. It doesn't look that hard, right? But hunting down the right ingredients can feel like a minefield when you don't really know what you're looking for or even where to find them.
Shopping well is crucial for success in the kitchen. God only knows the number of times I've come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic?
Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn't be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen.
Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients... Read the full article here |
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Raw, modern and sensual, Comfort and Joy applies Bhogal's creative ingenuity to approachable veg-centric recipes for home cooks, from fortifying curries and stews, to the warm embrace of aromatic fried bhajis and rich, satisfying desserts. The vegetarian option will never again be relegated to second choice. |
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