Easy Cook, Issue 56 (November 2012)

Effortless cook dinner journal is the UK’s so much handy and straight-talking meals dependent journal. each factor is jam-packed with effortless and enjoyable recipes that everybody can get pleasure from. there'll be worthwhile positive factors on fast and simple daily suppers, foodstuff to take pleasure in on the weekend in addition to quick menus for rigidity unfastened interesting. there'll even be attention-grabbing articles at the top snacks, baking recipes and style tests.

BBC effortless prepare dinner – November 2012
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Extra resources for Easy Cook, Issue 56 (November 2012)

Sample text

2 To make the Batter, combine the rice flour, salt, sugar and turmeric in a bowl. Gently whisk in the coconut milk, egg and water to make a thin batter. Fold in the spring onion and set aside. 3 Make the Filling by boiling the mung beans (if using) in a pot with enough water to cover by 21/2 cm (1 in). Reduce the heat and simmer, uncovered, until tender. Drain and set aside. Heat the oil in a saucepan and fry the shallots and garlic until light brown and fragrant. Add the chicken and prawn meat.

Poach lightly—less than 1 minute and place on top of the Vegetables and Herbs. Drizzle with the chili sauce and top with a few drops of lime juice. 7 Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly. Dip the roll in the Vietnamese Dipping Sauce and eat. Serves 6 Preparation time: 30 mins Cooking time: 15 mins Meat 39 Q& E Vietnam PP 9/28/07 2:29 PM Page 40 Catfish Claypot with Caramel and Ginger 750 g–1 kg (11/2–2 lbs) catfish, cod or any other firm white-flesh fish fillets 1 teaspoon ground pepper 1 tablespoon minced ginger One bunch coriander sprigs with stems, minced 3–4 tablespoons fish sauce 3 tablespoons oil 4 cloves garlic, minced 3 shallots, minced 1 tablespoon lime or lemon juice 3 spring onions, sliced into 3-cm (1-in) long strips, reserve half to garnish Caramel Syrup 100 g (1/2 cup) sugar 4 tablespoons hot water 1 tablespoon lime juice Serves 4–6 Preparation time: 20 mins Cooking time: 45 mins 40 1 Make the Caramel Syrup first by combining the sugar with 2 tablespoons of hot water in a small saucepan and bring it to a boil.

Reduce the heat to medium, cover, and simmer until the pork is tender, about 1 hour. ) 5 About 30 minutes before finishing cooking, make 4 shallow cuts, about 31/2-cm (11/2-in) long, lengthwise around each hard-boiled egg. Do not cut through. Add to the stew and continue simmering. 6 To serve, ladle the stew into a serving bowl and garnish with the coriander leaves. Serve hot with steamed rice, Coconut Rice Patties (page 53) or Sticky Rice with Beans (page 52) and Vietnamese Herb Accompaniments.

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