12 minute read
MY KIND OF SUNDAY
from Asda Magazine October 2022
by Asda
My
Sundays are all about gathering your favourite faces and tucking into whatever you fancy. Here, three families show us how they spend their day
WORDS JESSICA CARTER AND REBECCA DENNE
PHOTOGRAPHS JO DENISON
Styling: Chloe Milburn Sunday
A family affair
The Tulip family from Leeds get stuck into their Malaysian-style Sunday feast.
kind of
Meet the Tulips: Axel, Emily, Darcey and Alfie
Axel says: “Sunday dinner is the most important meal of the week at home. My wife Emily, our kids Darcey and Alfie, Emily’s grandmother and I always share it, meaning there’s an impressive 92-year age range at the table! I grew up between Brunei and Malaysia and was taught to cook by my mum, Noor Aini, who still lives in Kuala Lumpur. I do most of the cooking at home and on Sundays I like to go all-out with a big Malaysian-inspired feast. I’ll get the music going in the kitchen (although I don’t get a look-in with the soundtrack – the kids have songs from Disney’s Encanto playing on repeat) and spend the afternoon preparing dinner at a chilled-out pace. Darcey is usually stood next to me helping where she can (she loves getting involved and is already great at chopping), while Alfie runs around, keeping Emily busy. We sit down at around 4pm to a mouthwatering feast – the curry is a reoccurring favourite. Because I’m a bit of a spice fiend, I serve it with a bowl of extra chopped chilli so we can all add as much as we like.”
UNDER 450 CALORIES
Malaysian-style curry
A super flavoursome curry that can be spiced up for chilli lovers.
Serves 4 | Ready in 1hr 40 mins Faff | GF DF MF LF EF d
• ½ 300g pack Asda Extra Special
Echalion Shallots, roughly chopped • 6 garlic cloves, peeled • 8 red chillies (deseeded if you like it less hot) • 1tbsp ground turmeric • 40g fresh ginger, peeled, chopped • 1tbsp tamarind sauce (we used East
End brand) • 1 ½tbsp vegetable oil • 2 lemongrass stalks, bashed and finely sliced • 2 bay leaves (or use lime leaves if you can) • 2 x 400g packs Asda Tender
Lean Diced Beef • 400ml tin reduced fat coconut milk • fresh coriander, to serve (optional) • boiled rice, to serve • steamed green veg, to serve
1 Add the shallots, garlic, chillies (reserving a little to serve), turmeric, ginger, tamarind, 1tbsp of the oil and 1tbsp water to a small food processor and blitz to a paste. 2 Heat the remaining oil in a large pan over a medium heat. Stir in the paste, lemongrass and bay leaves, season well and cook for 5 mins. 3 Add the beef to the pan and cook for 10 mins, until beginning to brown, making sure it’s coated in the paste. 4 Stir in the coconut milk, bring to the boil, then cover and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened. 5 Serve with the reserved red chilli scattered over the top with some coriander and rice on the side.
Each 275g portion contains
Energy 1,787kJ 427kcal 21% Fat 19.9g Med 28% Sat Fat 9.8g High 49% Sugars 5.4g Low 6% Salt 0.30g Low 5%
of your reference intake Typical energy value per 100g 649kJ/155kcals
Meet sisters Grace and Amy Hodgkinson and their mum, Kalina Dunin-Brzezinska
Grace says: “Although we’re in our twenties, when Amy and I go to visit our mum in the Cotswolds for the weekend, we revert to our teenage selves and never manage to make it out of bed before midday on the Sunday. Mum’s a great cook – she grew up in a Polish household with a big emphasis on food – and always makes us her American-style pancakes. She says they’re easy to keep warm in the oven until Amy and I eventually surface, and it suits us as we’ve loved them since we were kids! I usually wake up to the smell of bacon – which can be added as a topping – and the sound of mum bustling around downstairs. I’ll find her dancing around the kitchen as she cooks, wearing a frilly 1940s-style apron and her hair fixed up in a little crocodile clip. On the table is orange juice and coffee, a pot of blueberry compote, some fresh berries, candied pecans, a stack of crispy bacon and a bottle of maple syrup. When we’re sat down, mum will whip a casserole dish out of the oven, filled with a mountain of pancakes. As Amy and I slowly come to life, we’ll catch up on each other’s lives and generally put the world to rights. No matter how often we do it, it always feels like a special treat.”
Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/ minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions.
Be prepared
Make the candied nuts and blueberry sauce up to 2 days in advance so you can quickly dive in to flipping out those pancakes…
Fluffy blueberry pancakes
A firm favourite Sunday after Sunday, and oh so simple…
Serves 4 | Ready in 50 mins Faff | V d
For the candied pecans: • 40g pecans • 1/2tbsp unsalted butter • 1tbsp muscovado sugar
For the blueberry sauce: • 200g blueberries • 1tsp fresh lemon juice
For the pancakes: • 150g self-raising flour • ½tsp bicarbonate of soda • 1tbsp caster sugar • 1 free-range egg • 250ml whole milk • 2tbsp unsalted butter, melted • 100g blueberries
1 First make the candied pecans. Toast the pecans in a non-stick frying pan on a low heat for 5-6 mins, stirring occasionally so they don’t burn. Stir in the butter and sugar, mix well and cook for another 1-2 mins until sticky. Tip on to a plate lined with baking paper and separate with a spatula. Set aside to cool then crumble with your hands. 2 To make the sauce, put the berries and lemon juice in a saucepan with 2tbsp water and bring to the boil. Turn down to a simmer and allow to bubble for 8-10 mins until thickened, stirring occasionally so the berries begin to break down. Transfer to a bowl and set aside. 3 Now for the pancakes: stir together the dry ingredients in a large bowl, then create a well in the centre. Whisk together the egg, milk and 1tbsp melted butter, then add to the well, whisking gradually until smooth and a dropping consistency. Stir in the blueberries. 4 Heat a non-stick frying pan until hot, then brush with some of the remaining butter. Add 2tbsp batter into the pan for each pancake. When bubbles start to appear on the surface after about 2 mins, carefully flip and cook for another 2 mins until golden. Transfer to a baking dish and keep warm in the oven, then continue with the rest of the batter to make 12 pancakes. 5 To serve, arrange the pancakes on a plate, topped with the blueberry sauce and nuts.
Kalina’s tips:
Making the pancakes
• Make the pancake batter the night before, and keep in the fridge. • The first pancake is usually not so good, but it sets the pan and that first one can be eaten with lemon juice as a ‘cook’s treat’.
Adding extras
• Leftover nuts will store well in an airtight container for 5 days. • Leftover blueberry sauce will freeze well for up to 3 months. • Change the fruit of choice to keep it seasonal, which can be cheaper. • Change the nut of choice, eg try with candied walnuts.
Each 194g portion contains
Energy 1,702kJ 407kcal 20% Fat 19g Med 27% Sat Fat 7.4g High 37% Sugars 20g Med 22% Salt 0.82g Med 14%
of your reference intake Typical energy value per 100g 879kJ/210kcals
Meet the Grippers: Lucy, Harry, Paul and Liz
Liz says: “Most Sundays between March and October, come rain or shine, my husband Paul will get the barbecue going. We’ve even been known to barbecue on Christmas Eve, believe it or not! Our children Harry and Lucy come over when they can and we catch up on our weeks, while Gus (our lively spaniel) looks on patiently, waiting for something, hopefully, to fall off the barbie! Both Paul and I spent a year in Australia, so this is our ode to Aussie life. I tend to see what I have in the cupboard that week, make a punchy marinade and let it do its work. If there are leftovers (which is very rare!), we have it cold the next day with some salad. We wouldn’t have Sunday any other way.”
Tell us… how do you spend your Sunday?
Are you a fan of the traditional roast? Maybe you take it in turns to cook with your housemate or is your Sunday lunch on a Wednesday? We’d love to hear your take on what Sunday means for you. Get in touch (see p5) or tag us on Instagram using the hashtag #MyKindOfSunday.
Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/ minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions.
JUST
5 INGREDIENTS
Chicken à la Grips
A juicy chicken dinner winner with a flavour-packed marinade.
Serves 6 | Ready in 50 mins plus marinating | Faff |
DF MF LF EF d
• 4 garlic cloves, finely grated • 5cm piece ginger, finely grated • 1tbsp olive oil • 1tbsp light soy sauce • 1.1kg pack Asda Succulent Chicken
Thighs, bone-in and skin on
1 Stir together all the ingredients, apart from the chicken, in a large bowl. Add the chicken and massage the marinade in well, with lots of freshly ground black pepper. Cover and set aside in the fridge for at least 2 hours, or overnight. 2 Preheat the oven to 180°C/160°C fan/ gas 4. Transfer the chicken to a roasting tin and cook for 35-45 mins, or until cooked through and the juices run clear. Transfer to a preheated barbecue for 5-10 mins, turning frequently until golden and crispy. 3 No barbecue, or it’s raining? Preheat the grill to high and after the chicken has finished cooking, place under the grill for 4-5 mins until golden.
Liz’s top tips: Chicken thighs are much moister when cooked, and cheaper than breasts. If you have it in the cupboard, hoisin sauce is a lovely addition as an alternative marinade.
Each 99g portion contains
Energy 1,049kJ 252kcal 13% Fat 16.5g Med 24% Sat Fat 3.9g Med 20% Sugars 0.9g Low 1% Salt 0.55g Med 9%
of your reference intake Typical energy value per 100g 1056kJ/254kcals
Premium
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Fine wines
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What’s your drop?
A treat for the palate and the pocket, the Nice Drop range – where every wine has won an award – has 10 delicious grapes to choose from... Extra Special Palacio de Vivero Rueda was £5.50, now £5
A Decanter Platinum Award winner famed for its citrussy notes. Decanter score: 97/100
Saint Joseph Vidal-Fleury was £24, now £19
Grown on granite slopes, this Shiraz’s mineral finish makes it the perfect match to a peppered steak.
Berne Intemporelle CÔtes de Provence was £14, now £12
This outstanding rosé has delicate cherry and wild strawberry notes and a dry finish.
Faustino Rivero Albariño was £11, now £10
One sip of Albariño wine will transport you to the sunshine and sea breezes of the Spanish coast.
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Pop a bottle of the best
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