2022 – The secret of cooking without cooking | a meal

when It’s closed Hot to operate the stove or stoveWhat can I make for dinner
Will, Bridgeport, Dorset

You speak Emiko Davis, Will. From June to September, the Italy-based food writer and author of Cinnamon and Salt: Cicchetti in Venice keeps her stove up “unless it’s early in the morning or late at night.” wherever you live no Dolce VitaHowever, cheese is a very good starting point for a dinner without a chef. “I might have fresh mozzarella or ricotta and some prosciutto, then add seasonal vegetables or even fruit,” says Davis, who flavors it with olive oil. As for vegetables, thinly sliced ​​zucchini is a good choice; Just add mint, parsley and lemon juice.

Zaw Mahesh, co-founder and chef at London’s Zoo Lahabt restaurant, agrees that “salads are the best option”. “I make Burmese-inspired dishes for a quick and easy meal, like: lahpet thohkA traditional salad of pickled tea leaves, refried beans, tomatoes, and cabbage, with lemon juice and oil. Or, for proper food at its best, use jars and cans: Chef Jodi Jo, co-owner of Korean street food Seoul birds’ addiction to tuna and artichoke hearts in a jar (use leftover oil as a dressing), while Davis combines a number of celery, tomatoes, and green onions with Canned fish (mackerel, anchovies or even tuna).

Another option is ceviche, says Nick Fitzgerald, chef/owner of Tacos Pater at London’s Borough Market, where white fish meets ginger, onion, garlic, cilantro, jalapeno, cherry tomatoes and plenty of lemon juice. with guacamole masha sauce (Mexican Chili Oil) is the perfect toast, or mix it into a puree and garnish with radishes, pickles, chili, cilantro, more jalapenos, and pumpkin seeds.

Tofu shouldn’t be cooked either. Make sauce joe with 1/4 cup soy sauce, 1 tablespoon rice wine vinegar, 1.5 tablespoon toasted sesame oil, ½ grated garlic clove, ½ teaspoon grated ginger, 1 teaspoon gochugaru (Korean pepper flakes), 1 tablespoon of toasted white sesame seeds, 1 teaspoon of white sugar and finely chopped green onions. Then drain two 400gm tofu (hard or soft, whichever you prefer): “Dry them, then put each mold in a bowl, spoon over the sauce and finish with more sliced ​​green onions and 1 tablespoon of ground seaweed.” [kizami nori or kimjaban, for preference]. “

After all, cold soup is always hot in late spring and summer. There’s the gazpacho, of course, which Davis especially adores Baba Al Pomodoro. Admittedly, this does require some cooking, but she does eat it at room temperature, so it’s approved (no argument, please). Make tomato sauce the night before: fry it Sofrito Fry (onions, celery, carrots) in olive oil, then add a bottle of passata to it. “You want it all liquid, so fill the empty bottle with water or broth, add that too, and cook for 10-15 minutes.” Put in slices of stale bread, cover the pan, turn off the heat, and go to bed. “By morning, the bread has soaked up the tomato soup. Stir the mixture a few times to break up the bread and it will be flaky.” Finish with a drizzle of olive oil, black pepper, and basil. Oh, and a tall glass of wine.