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THIS MONTH IN THE delicious. KITCHEN…

While the delicious. food team are testing recipes, they’re often debating the best ways to do things, as well as answer everybody else’s cookery questions, such as (this month) “I don’t recognise half the steaks on restaurant menus these days. What are they?” and “What can I do with kohlrabi?” Here they’ve collected together the best know-how – with help from a friendly specialist or two. It’s the kind of information you won’t find anywhere else and it will take your cooking to the next level.

TREND INGREDIENT Fregola

This pasta from Sardinia is made in the same way as giant (or Israeli) couscous – by rolling semolina dough into small balls about 3mm across, then drying them. Unlike its Middle Eastern cousin, it’s toasted, which gives it a nutty flavour. COOK It cooks to al dente in little more than 10 minutes and can be added to soups to bulk them up or used in tabbouleh-style salads like couscous or bulgur wheat. Fregola also makes a great pilaf, cooked in stock with aromatic vegetables, herbs and spices until the liquid has been absorbed.

TRY IT… the Sardinian way: simmer the cooked pasta in a spicy tomato and fish stock sauce for a few minutes, then add clams or mussels until they open. Or serve it with stews and braised meat, particularly lamb. The pasta soaks up the juices in the most flavoursome way.

KNOW-HOW

BUTCHER’S STEAK CUTS

Ask your butcher for these lesser known but tasty, thrifty cuts of steak. Although they need precise cooking and proper resting afterwards, all deliver texture and flavour that prime cuts rarely match

ONGLET (also called hanger steak) Seared quickly to no more than medium rare and sliced across the grain, this is one of the juiciest steaks there is. Now it’s restaurant-trendy and prices are rising. Cut from close to the kidneys, onglet has an open, rope-like structure, dark colour and slightly gamey flavour. It consists of two strips of meat joined by a tough membrane that your butcher should remove for you.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.
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