Kitabı oku: «The Ice Kitchen»
Dedication
For my Ben.
Is the freezer door shut?
Copyright
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
First published by HarperCollinsPublishers 2020
FIRST EDITION
Text © Shivi Ramoutar 2020
Photography © Andrew Burton 2020
Cover layout design by Claire Ward © HarperCollinsPublishers 2020
A catalogue record of this book is available from the British Library
Shivi Ramoutar asserts the moral right to be identified as the author of this work
Food Styling: Emily Jonzen
Prop Styling: Olivia Wardle
Design and Art Direction: James Empringham
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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Source ISBN: 9780008385118
Ebook Edition © May 2020 ISBN: 9780008385125
Version 2020-03-28
Contents
Cover
Title Page
Dedication
Copyright
INTRODUCTION
Why you need this book
The Ice Kitchen
How to freeze
How to defrost
How to use this book
BREAKFAST & BRUNCH
Zap-N-Go Morning Muffins
Sweetcorn Fritters
Cinna-Berry Pancakes
Ice Kitchen Oats
Cheddar French Toast
Fridge Forage Frittatas
Brown Sugar Banana Bread
Ice Kitchen Jam
Sweet Potato & Chorizo Hash
Breakfast Beans
MAIN MEALS
Quick (30 Minutes or Less)
Creole Gumbo
Feta Spinach Filo Pie
Lentil Chilli Non-Carne
Coconut Prawn Curry
Pineapple Fried Coconut Rice
Sausage & Lentil Hotpot
Curried Fish Pie
Eastern Stuffed Peppers
Jerked Mac ‘N’ Cheese
Gazpacho
Quick Savoury Puff Tart
Medium (45 Minutes or Less)
Peanut Stew
Indian Spiced Beans
Ginger & Turmeric Dal
Pineapple Chicken Enchiladas
Butternut Squash & Sage Pasta Bake
Vegetable Toad in the Hole
Onion Gravy
Freezer Pizza
Carrot & Coriander Soup
Minestrone
Spanish Seafood Stew
Longer (45 Minutes Plus)
North African Chicken Traybake
Beef & Prune Tagine
Beef Rendang
Chipotle Pulled Pork
Meatloaf
Sticky Ribs
Ratatouille
Cheat’s Jamaican Beef Patties
Katsu Curry
SALVATION SUPPERS
ONE BASE MANY WAYS
MIXED VEG
Easiest Veg Stir-fry
Cheat’s Vegetable Samosas
Vegetable Pot Pies
MINCE
Mince Base
Midweek Bolognese
Midweek Chilli
Midweek Cottage Pie
Midweek Tacos
CHICKEN
Chicken Strips Base
Chicken & Mushroom Stroganoff
Mexican Shredded Chicken Soup
FEASTS-IN-FOIL
Sriracha Chicken & Broccoli
Mexican Beef
Spanish Chorizo
Japanese Salmon
SWIFT SALVATION SAUCES
Tomato Sauce
Coconut Curry Sauce
Everything Sauce
ICE CUBE SAUCES & BUTTERS
Ice Cube Honey Mustard
Ice Cube Nuoc Cham
Ice Cube Ginger Peanut
Pesto Mathematics
Ice Cube Chimichurri
Ice Cube Jerk Marinade
Buffalo Ice Cube Butter
Tomato Basil Ice Cube Butter
Blue Cheese Ice Cube Butter
Sriracha Lime Coriander Ice Cube Butter
Cinna-berry Ice Cube Butter
SNACKS & SHARERS
Quick (30 Minutes or Less)
Falafel
Spiced Flatbreads
Lamb, Cherry & Pine Nut Meatballs
Cookies & Cream Smoothie
Medium (45 Minutes or Less)
Jalapeño Corn Humitas
Polenta Chips
Cornbread
The Simplest Sausage Rolls
Bacon Cheese Straws
Longer (45 Minutes Plus)
Thai Crab Cakes
Loaded Potato Skins
Korean Cauliflower Poppers
Winger Winger Chicken Wings Dinner
Crispy Aubergine with Honey–Tamarind Drizzle
PUDS & COOL TREATS
PUDS
Quick (30 Minutes or Less)
Salted Caramel Ripple Cookie Dough
The Simplest Cookie
Berry Compote
Peach Puff Tart
Blueberry Turnovers
Longer (45 Minutes Plus)
Vanilla Cardamom Rice Pudding
Baked Berry Slump
COOL TREATS
Proper Ice Cream Sandwiches
No Churn Ice Cream
Oreo Peanut Butter Ice Cake
Frozen Yoghurt Bark
Watermelon Sherbet
Mango Mojito Granita
Fudgesicles
Popsicles
Coco Passion Popsicle
Strawberry Balsamic Popsicle
Instant Berry Fro-yo
Iced Berries & White Chocolate Sauce
Appendix I: What Else to Freeze?
Appendix II: Vegetarian and Vegan Recipes (and Swaps)
Appendix III: Clever Prep Dishes
Appendix IV: Feasting Menu Ideas
List of Searchable Terms
About the Author
Acknowledgements
About the Publisher
Why you need this book
We are all time-strapped, wallet-wary, environmentally aware and mindful of what we consume, while still wanting to enjoy exciting, flavoursome homemade meals at the drop of a hat. Basically we want it all. And you know what? We can have it all!
Freezers (and their contents) have long been deemed unfashionable and retro, bringing to mind highly processed, ice-burned or long-forgotten meals (who knows exactly what that was?) that inevitably get thrown out after being discovered in the frozen-pea-scattered, over-iced depths a few years down the line.
Let me introduce you to The Ice Kitchen Method of cooking, eating and (if it isn’t too over the top to say) of living! All the hard work and planning has been done for you: you will rarely need scales to measure out ingredients; there will be no waste; there is always a use for that random carrot/chicken breast/lemon half; you’ll be able to tailor meals to your fussy child/partner/guest; and dishes will be packed with vegetables, goodness and flavour. You’ll learn to cook once and eat twice; avoid expensive, often insipid, and likely nutritionally poor takeaways and instead indulge in simply delicious meals that are wholesome, homemade, cost-effective and quick, and where you know exactly what has gone into your food. All this is possible within that icy realm of the kitchen that we all already have … the freezer!
According to an Open Access Government article with research carried out by Gousto, £494 million worth of food is thrown out every week in the UK (about eight meals a week per household, says WRAP), with vegetables topping the list. Over a third of us forget what we have bought in our weekly shop and usually cook too much food. A fifth of us throw out food because we don’t plan our meals properly. Freezers are the perfect tool for reducing this monumental food waste and making it easier to meal plan. According to WRAP, using frozen food can reduce household food waste by as much as 47 per cent.
Freezers are also the way forward for making your shopping cost-effective, as you can buy produce in bulk (which tends to be cheaper than buying smaller-packaged quantities) and cook larger batches of meals to freeze for future use, thus making the cost per person per meal cheaper overall.
Freezers make the most of seasonal produce, which again tends to be cheaper when bought at the right time of year. When you can bulk-buy and freeze food, either by cooking into a meal, or by freezing individual ingredients when they are fresh (vegetables and berries, for example), you’ll end up in the advantageous position of being able to extend food’s seasonality, enjoying it for many more months without the air miles of imported produce!
Freezing food locks in its nutritional value. Using the freezer to store ingredients and meals literally presses ‘pause’ on fresh food; taking something out of the freezer presses ‘play’, meaning that you can enjoy that ingredient or meal at a time convenient to you, with the same level of nutritional value as the day that you froze it! In some form or another, most of us already have this perfect preservation tool already taking up space in our kitchen.
Given our busy, time-strapped lifestyles it makes so much sense to utilise this clever tool to ensure you get delicious, fulfilling and wholesome meals, without the effort: make a meal once and eat from it at least twice! What’s not to love about having a range of delicious, tailored-to-your-tastes meals for the whole family (whatever this means to you) right at your fingertips, whether during the mad midweek rush, or the relaxed feasting of the weekend?
Given that most of us have a freezer, it really surprises me that so few of us really know how to make the most of it, how to use it properly, or just feel comfortable enough with the freezing and defrosting process. Food from the freezer doesn’t have to mean fish fingers, cardboard-textured pizza and potato waffles. Yes, it’s great for storing leftover bolognese and other comforting feasts, but it can also be a clever tool to give you so much more. Nearly every meal in The Ice Kitchen can be cooked straight from frozen so no need to plan ahead.
The Ice Kitchen Method is all about putting this right! You will find chapters filled with deliciously simple breakfast and brunch ideas (from humble sweet oats to decadent savouries); exciting meals and flavoursome snacks that go from freezer to table, perfect for weekend feasting and midweek eating; complete ready-made meals for those days that you only have time to open and close your freezer and oven door; puds and iced treats that you won’t want to live without; and hacks, solve-all sauces and bases that can transform into a rainbow of quick meals, making life (and preparing a gorgeous homemade meal) that little bit easier. Let’s face it, we ALL deserve that. Think warming, freezer-to-table earthy one-pots, decadent puds, cool desserts, fresh (yes!) brunches and, my personal favourite, the Salvation section: pure ‘saucery’ via ready-to-go sauces (some bagged and some frozen into ice-cube portions) along with clever bases that you need to have stashed in your freezer. These can be transformed into a host of dishes, with ingredients of your choice for quick-fix midweek magic meals. And my Salvation Suppers: Feasts-in-Foil are exactly that: complete ‘ready meals’ that you can put together and enjoy with all the ease of shop-bought ready meals but without the unnecessary additives and excess salt, sugar or fat.
