Seven Summery Suppers from Bloomsbury Cooks Welcome to our summer recipe sampler featuring delicious recipes from a selection of Bloomsbury cookery titles. We hope you enjoy cooking these light summery meals, and if you do please share your efforts with us on social media @BloomsburyCooks #SummerSuppers. Happy cooking! Recipe 1: Turkey and sushi rice meatballs in passata sauce The Superfood Diet combines weight loss with the expectation of an extended lifespan by encouraging us all with a wonderfully tempting selection of full-flavour foods. Featuring three simple diet plans combined with a collection of favourite recipes, which are both reassuringly low in calories and fat, and healthily high in superfoods and antioxidants. Each dish comes with easy-to-reference nutritional information.
Recipe 2: Grilled orange, carrot and halloumi With 180 delicious recipes, River Cottage Fruit Every Day! will make fruit easy, fun and irresistible. You’ll find recipes for all the wonderful seasonal fruit that grows in the UK, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; and venison stew with damsons. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings.
Recipe 3: Mediterranean chicken Tom’s Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-starred cooking at home. It is the sort of food you’ll cook again and again, whether you bring his hearty and delicious starter, side, main and dessert recipes to quick mid-week meals or weekend dinners. With recipes including the ultimate roast chicken, lamb ribs with roasted onions, and stuffed green peppers, this book is full of inspiring yet simple ideas from the man of the moment.
Recipe 4: Stuffed butternut squash with creamy goats’ cheese Good Good Food contains 250 sumptuous recipes including spiced aubergine salad with pomegranate raita, cashew hummus, Black bean burritos, and Blood orange sorbet. Woven through the book are 100 mini ‘superfood’ biographies, where inspirational cook, gardener and exdoctor Sarah Raven draws on her expertise to explain the science behind good-for-you ingredients and offers recipes to make you feel well, look well and live longer.
Recipe 5: Bandari fishcakes with tamarind & date sauce Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country’s most delicious recipes. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking, but are all fully accessible for the home cook.
Recipe 6: Fish and tomato curry In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions – from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.
Recipe 7: Beetroot falafel The Detox Kitchen Bible has 200 of Lily Simpson’s exquisite wheat-, dairy- and refined sugar-free recipes, all bright, delicious and packed full of flavour. But this is not just a recipe book. Rob Hobson explains how to use these dishes to target your health needs, whether that’s losing weight, gaining energy, getting clearer skin, or just having a weekend detox after a few days of indulgence. Eat your way to glowing health with this smart new guide to daily wellbeing.
Turkey and Sushi Rice Meatballs in Passata Sauce 260 kcal/5.5g fat Serves 5
Lean turkey breast mince contains considerably less fat than other breast meat. The only problem I have with it is how to get it to stick to make meatballs. This is where gooey sushi rice comes to the rescue, ingeniously redeeming what is now most certainly a sticky situation. 500g lean turkey breast mince 100g Sushi Rice Pilau, chilled (see page 174) 1 medium onion, finely diced 2 tablespoons chopped fresh dill 1 egg freshly ground black pepper and sea salt, to taste ½ tablespoon olive oil 2 cloves garlic, sliced 500ml passata 1 teaspoon sugar 1 teaspoon smoked paprika a handful of fresh basil leaves, coarsely chopped
In a large mixing bowl, combine the turkey mince, sushi rice pilau, onion, dill, egg, pepper and salt. Form the mixture into 15 balls and place them in a casserole dish, making sure they do not overlap one another.
Dill diuretic, fat metabolism, metabolism booster Black pepper fat metabolism, metabolism booster
Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Pour the olive oil into a non-stick frying pan, add the garlic and cook on a medium heat, stirring frequently, until the garlic is browned all over – this should take no longer than 2-3 minutes. Mix in the passata, sugar, paprika and basil, with more black pepper to season, and bring to a simmer. Pour the sauce over the meatballs in the casserole dish. Cook in the centre of the preheated oven for 45 minutes.
Superfood Diet Turkey and Sushi Rice Meatballs in Passata Sauce 260 kcal/5.5g fat/1360 ORAC units Comparable meatballs 545 kcal/36.7g fat/1045 ORAC units
Dinner
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Grilled orange, carrot and halloumi
This robust yet refreshing salad is inspired by chef Sophie Wright, who cooked a similar dish on one of my shows. To make it easier, you could just cook the halloumi and carrot, and add the orange slices to the salad raw, but they are delicious grilled.
Serves 4 as a starter, 2–3 as a lunch
Peel the carrots, cut them lengthways into slices about 5mm thick and put them into a large bowl.
3–4 tablespoons extra virgin olive oil
Slice all the peel and pith away from the oranges: to do this, cut a slice off the base and stand the orange on a board. Then use a sharp knife to cut down through the peel and pith, slicing it away completely, in sections, so you have a whole orange with no white pith left at all. Slice the oranges across into rounds, 6–7mm thick. Add them to the carrots with 2 tablespoons extra virgin olive oil and some salt and pepper and toss gently. Heat a ridged cast-iron grill pan (or another heavy-based frying pan) over a high heat. Lay half the carrot slices in the pan and cook for about 5 minutes, turning once or twice, until marked with grill lines and reasonably tender, with a bit of crunch left. Transfer to a bowl. Repeat with the remaining carrots. Add the orange slices to the hot pan and cook for 3–4 minutes, turning once, then transfer to the bowl with the carrot. Don’t worry if the orange pieces stick to the pan slightly or break up a little – just use a spatula to scrape up any sticky bits and add them to the bowl. Add the cider vinegar to the carrots and oranges, along with any juices left from their original bowl, and toss together gently. Toss the halloumi with another trickle of olive oil and cook in the grill pan for a couple of minutes each side, until soft and nicely marked. Arrange the salad leaves, carrots, oranges and halloumi on a large platter or individual plates and trickle over any juices from the bowl. Add a squeeze of lemon juice, a trickle more olive oil and a twist more black pepper, and it’s ready to serve. 326
CITRUS FRUIT
250g carrots 2 medium oranges
About ½ teaspoon cider vinegar 250g packet halloumi, sliced 4 handfuls of mixed leaves, such as rocket, spinach and flat-leaf parsley A squeeze of lemon juice Sea salt and freshly ground black pepper
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MEDITERRANEAN CHICKEN This easy, one-dish chicken dinner is like the top of a really good pizza – without the dough. It takes just a few minutes to throw together and is really tasty. As the tomatoes break down, they release their juices to make a light, fragrant tomato sauce, and the chicken soaks up the flavours of the other ingredients. S E RV E S 4
4 chicken supremes (bone in), skinned 600g mixed ripe tomatoes, larger ones roughly chopped, cherry tomatoes left whole 30g black olives, pitted 1 garlic clove, sliced 1 tsp dried oregano 60ml extra virgin olive oil 8 slices of Milano salami, or other well-flavoured salami 1 medium red onion, cut into 8 wedges through the root 2 balls of buffalo mozzarella, about 125g each 1 tbsp fine polenta Salt and freshly ground black pepper 1 tbsp oregano leaves, to finish
Preheat the oven to 200°C/Fan 180°C/Gas 6. Lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish, about 25cm square. Toss the tomatoes, olives, garlic and oregano together in a bowl. Trickle over about two-thirds of the olive oil and toss the tomatoes again to coat. Tip the dressed tomatoes over the chicken, pushing them down well with a spoon so that everything becomes well mixed together. Lay the salami and onion wedges over the chicken, then tear the mozzarella over the top. Sprinkle over the polenta and bake for 25–30 minutes, until the chicken is cooked through, the onions are charred around the edges and the cheese is bubbling and melted. Remove from the oven. Trickle over the rest of the olive oil and scatter over the oregano leaves just before serving.
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Stuffed butternut squash with creamy goats’ cheese The shape, colour, texture and taste of this dish make it a good all-rounder in autumn and winter. It’s a perfect mid-week supper, with half a small butternut about the right size for a main-course portion. The skin of butternuts is thin, so once cooked, you can eat this too and then you’ll get all the nutrients and antioxidants concentrated just below the skin. I also like small stuffed butternut squash as a side veg, but leave out the cheese. For 2 as a main course, 4 as a side dish: 1 butternut squash (about 1kg) 1 tbsp cold-pressed rapeseed oil 100g soft goats’ cheese, crumbled About 12 sage leaves, finely shredded Small bunch of chives, finely chopped 100g hazelnuts, dry-fried and roughly chopped Sea salt and black pepper
Roast for 50–60 minutes, or until the flesh is soft when pierced with a sharp knife. Allow to cool for a few minutes. Using a spoon, scoop out the seeds, then carefully remove the flesh from the squash, leaving a 1cm rim next to the skin. Mash the squash flesh in a bowl with all the rest of the ingredients. Divide the stuffing between the two squash ‘boats’, then bake in the oven for 20 minutes or until the filling is turning golden on top. When ready to serve, heat the oil and gently fry the sage leaves until curling at the edges. Pour the sage leaves and their oil over the cooked squash and scatter over the hazelnuts. » 984 calories for 2 servings, 492 for 4
To serve 1 tbsp cold-pressed rapeseed oil About 20 small sage leaves 30g hazelnuts, dry-fried and roughly chopped
More on » squash p186 » rapeseed oil p248 » hazelnuts p50
Preheat the oven to 180°C/gas mark 4. Cut the squash in half lengthways, but leave the seeds in at this stage – they’re easier to remove with less flesh attached once cooked. Place on a lined baking tray, cut-side up. Drizzle with the oil.
Goats’ cheese
In terms of nutrition, goats’ cheese has many advantages over cows’ cheese, and is often the healthier option. It contains less lactose and smaller fat globules, making it easier to digest than cows’ cheese. Typically, goats’ cheese is lower in calories and fat than other cheeses. Look out for the Greek feta traditionally made from goats’ or sheep’s milk (but remember this is salty, see page 264), and halloumi, which originated in Cyprus. These are both slightly healthier options for the confirmed cheese-lover.
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Bandari fishcakes with a tamarind and date sauce Kuku-ye mahi These fragrant fishcakes are packed full of fresh herbs and fluffy mash, making them soft and pillowy on the inside with a wonderfully crisp crust. They are the result of a morning spent cooking with Goli Heydari, an exuberant primary school teacher from Bandar Abbas. Fish is part of the staple diet in southern Iran and, as Goli showed me, these spicy little parcels are a delicious way to spruce up any cheap white fish. The sweet and spicy tamarind and date sauce adds a lovely piquancy here, and is fun to present in separate little bowls for dunking. Serve the fishcakes with a crisp salad.
300g potatoes, peeled and roughly diced Sea salt and black pepper 200g white fish fillet (such as cod, haddock or pollock), skinless and boneless, chopped into 5mm dice ¼ tsp cumin seeds 50g bunch coriander, finely chopped 25g bunch parsley, finely chopped, plus extra to garnish 1 tsp dried fenugreek leaf (see page 24) 2 garlic cloves, crushed A pinch of cayenne pepper ¼ tsp turmeric
Zest of ½ unwaxed lemon 1 medium egg Plain flour, for dusting 3 tbsp sunflower olive oil For the tamarind and date sauce: 50g tamarind pulp (see page 28), soaked in 100ml freshly boiled water for 10 minutes 75g Iranian or Medjool dates, pitted and roughly chopped 1 tbsp light brown sugar A pinch of cayenne pepper A pinch of cinnamon Sea salt 150ml hot water
Put the potatoes into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat and simmer until tender. Drain, mash the potatoes with a fork or potato masher, and place them in a large mixing bowl. Add the fish to the potatoes. Dry fry the cumin seeds in a small pan for a minute or so, until their aroma is released. Grind the seeds with a pestle and mortar or a spice grinder and then add them to the bowl, along with the the fresh herbs, the fenugreek leaf, garlic, cayenne, turmeric, lemon zest, egg, 1¼ teaspoons of salt and ¼ teaspoon of pepper. Using your hands, mix well, then mould into eight round patties. Dust with a little flour and place on a plate, then cover with cling film and chill. To make your sauce, meanwhile, place the tamarind and its soaking liquid, the dates, brown sugar, cayenne, cinnamon and a pinch of salt in a small saucepan. Add the hot water and cook for 10 minutes over a low heat until the dates are very soft. Take the sauce off the heat and sieve into a bowl, using the back of a spoon to rub as much of it through as you can. To finish the fishcakes, heat the oil in a frying pan and cook the fishcakes on a medium-high heat for 6–8 minutes, turning every few minutes, until golden brown and well crusted. Garnish with parsley, and serve with the sauce in separate bowls, for everyone to dip into. Serves 4 MAINS
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Fish and tomato curry Fish curry may sound like an undertaking, but it can be fast because the fish itself cooks through in a matter of minutes. All you need to do is create a flavoursome, spicy sauce first, which is easy, as this dish demonstrates. Serves 3–4
½ teaspoon sugar
2 tablespoons rapeseed or sunflower oil
500g white fish fillets, such as pollack, coley or sustainably caught haddock, skinned
1 large onion, sliced 2 teaspoons freshly grated ginger 3 garlic cloves, grated
Juice of ½ large lime Sea salt and freshly ground black pepper
1 tablespoon medium curry powder, or paste
TO FINISH
1 cinnamon stick (optional)
Coriander leaves
300ml tomato passata
A few black onion (kalonji) seeds (optional)
100ml coconut milk
Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft. Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended. Meanwhile, check the fish for pin bones, prising out any you find with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (you don’t want to break up the fish if you can help it). Remember it will continue to cook after you have taken it off the heat. Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander, and black onion seeds if you like.
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Beetroot fa l afel Serves 4 • 385 calories per serving
This recipe is the result of a heroic number of falafel trials. The main reason falafels go wrong is taking a short cut and using tinned chickpeas. This always results in wet, mushy, sad-looking falafels. But if you start with dried chickpeas, you will end up with wonderfully crisp, round, textured falafels. We’ve added beetroot to these for its bright red colour. Beetroot is a rich source of folate, which is used in the production of red blood cells and helps ward off anaemia.
5 Shape the mixture into small balls and roll them in the sesame seeds to coat. Place the balls on the baking tray and bake in the heated oven for 50 minutes. 6 Meanwhile, make the dip by mixing together all the ingredients for it. 7 Serve the falafels with the dip, lettuce leaves and mint. To eat, place three mint leaves on a lettuce leaf, set a falafel on this, add a dollop of yogurt dip and wrap up.
200g dried chickpeas 2 raw beetroots, peeled and finely diced 1 carrot, finely diced 50g cashew nuts 30g home-shelled pistachio nuts 1 tsp olive oil 1 /2 red onion, finely diced 2 garlic cloves, finely chopped 1 egg, lightly beaten with a fork Grated zest of 1 lemon 2 tsp ground cumin 1 tsp smoked paprika 1 tbsp sesame seeds
Vitamins B1 (thiamin) and B6 • Folate • Potassium • Iron • Magnesium • Beta-carotene • Phytoestrogens • Beta-sitosterol • Nitrates Rich in
Useful for Heart ①②③ • Bones ① • Skin, hair & nails ①③④ • Mind ①② • Fatigue ①③⑤ • Men ① • Women ①③④
For the yogur t dip
3 tbsp plain soya yogurt Grated zest and juice of 1 lemon 1 tsp tahini 1 cucumber, peeled, seeded and finely sliced A pinch of ground cumin A pinch of salt To serve
Iceberg lettuce, separated into leaves Fresh mint leaves 1 Soak the chickpeas in cold water overnight. The next day, drain and place them in a fresh pan of cold water. Bring to the boil and simmer for about 50 minutes until soft. Drain and pat dry with kitchen paper. 2 Preheat your oven to 180°C/fan 160°C/gas 4. Line a baking tray with greaseproof paper. 3 Place the chickpeas, beetroot, carrot, cashew nuts and pistachios in a blender and pulse until finely chopped. Transfer to a large mixing bowl. Set aside. 4 Heat the olive oil in a non-stick frying pan and cook the onion and garlic until soft. Add them to the bowl along with the rest of the ingredients (except the sesame seeds). Mix together well. s a l a d s
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Beetroot fa l afel Serves 4 • 385 calories per serving
This recipe is the result of a heroic number of falafel trials. The main reason falafels go wrong is taking a short cut and using tinned chickpeas. This always results in wet, mushy, sad-looking falafels. But if you start with dried chickpeas, you will end up with wonderfully crisp, round, textured falafels. We’ve added beetroot to these for its bright red colour. Beetroot is a rich source of folate, which is used in the production of red blood cells and helps ward off anaemia.
5 Shape the mixture into small balls and roll them in the sesame seeds to coat. Place the balls on the baking tray and bake in the heated oven for 50 minutes. 6 Meanwhile, make the dip by mixing together all the ingredients for it. 7 Serve the falafels with the dip, lettuce leaves and mint. To eat, place three mint leaves on a lettuce leaf, set a falafel on this, add a dollop of yogurt dip and wrap up.
200g dried chickpeas 2 raw beetroots, peeled and finely diced 1 carrot, finely diced 50g cashew nuts 30g home-shelled pistachio nuts 1 tsp olive oil 1 /2 red onion, finely diced 2 garlic cloves, finely chopped 1 egg, lightly beaten with a fork Grated zest of 1 lemon 2 tsp ground cumin 1 tsp smoked paprika 1 tbsp sesame seeds
Vitamins B1 (thiamin) and B6 • Folate • Potassium • Iron • Magnesium • Beta-carotene • Phytoestrogens • Beta-sitosterol • Nitrates Rich in
Useful for Heart ①②③ • Bones ① • Skin, hair & nails ①③④ • Mind ①② • Fatigue ①③⑤ • Men ① • Women ①③④
For the yogur t dip
3 tbsp plain soya yogurt Grated zest and juice of 1 lemon 1 tsp tahini 1 cucumber, peeled, seeded and finely sliced A pinch of ground cumin A pinch of salt To serve
Iceberg lettuce, separated into leaves Fresh mint leaves 1 Soak the chickpeas in cold water overnight. The next day, drain and place them in a fresh pan of cold water. Bring to the boil and simmer for about 50 minutes until soft. Drain and pat dry with kitchen paper. 2 Preheat your oven to 180°C/fan 160°C/gas 4. Line a baking tray with greaseproof paper. 3 Place the chickpeas, beetroot, carrot, cashew nuts and pistachios in a blender and pulse until finely chopped. Transfer to a large mixing bowl. Set aside. 4 Heat the olive oil in a non-stick frying pan and cook the onion and garlic until soft. Add them to the bowl along with the rest of the ingredients (except the sesame seeds). Mix together well. s a l a d s
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