August 4, 2022

The secret to no-bake cooking | Food

When it’s too much hot to turn on the oven or stovewhat can i do for dinner?
Will, Bridport, Dorset

You speak the language of Emiko Davies, Will. From June to September, the Italian food writer and author of Cinnamon and Salt: Cicchetti in Venice keeps her stove off, “unless it’s early in the morning or late at night.” wherever you live the sweet life, however, cheese makes a great starting point for no-bake dinners. “I can take fresh mozzarella or ricotta and prosciutto, then add seasonal vegetables or even fruit,” says Davies, who dresses it all in olive oil. As for vegetables, courgettes cut into thin strips are a good cry; just add mint, parsley and a good squeeze of lemon.

“Salads are the best option,” agrees Zaw Mahesh, co-founder and head chef of Lahpet in London. “I put together Burmese-inspired dishes for a quick and easy meal, like lahpet thohk, a traditional salad made with pickled tea leaves, refried beans, tomatoes and cabbage seasoned with lime juice and oil. Or, for cooked meals at their best, use jars and cans: Chef Judy Joo, co-owner of Korean street eatery Seoul Bird, turns to jarred tuna and artichoke hearts (use the leftover oil as vinaigrette), while Davies accessorizes a number of celery, tomato and spring onion with canned fish (mackerel, anchovies or even tuna).

Another option is ceviche, says Nick Fitzgerald, chef/owner of Tacos Padre in Borough Market, London, where white fish sits alongside ginger, onion, garlic, coriander, jalapeños, cherry tomatoes and lots more. lime juice. Guacamole with salsa macha (Mexican Crispy Chili Oil) makes the perfect toast topping, or toss it into a mash and top with radishes, pickles, radicchio, cilantro, more jalapeños and pumpkin seeds.

Tofu also does not necessarily need to be cooked. Joo prepares a vinaigrette with 60 ml of soy sauce, a tablespoon of rice vinegar, a tablespoon and a half of toasted sesame oil, half a clove of grated garlic, half a teaspoon of ginger grated, a teaspoon of gochugaru (Korean chili flakes), a tablespoon of toasted white sesame seeds, a teaspoon of white sugar and a finely chopped spring onion. Next, she drains two 400g blocks of tofu (firm or soft, as desired): “Wipe them dry, then put each block in a bowl, pour the dressing over it and finish with more minced spring onion and a tablespoon of grated seaweed. [kizami nori or kimjaban, for preference].”

Finally, cold soup is always hot in late spring and summer. There’s the gazpacho, of course, while Davies particularly likes papa al pomodoro. It involves cooking, sure, but she eats it at room temperature, so it’s sanctioned (no arguing, please). The day before, make a tomato sauce: brown sofrite (onion, celery, carrot) in olive oil, then add a bottle of passata. “You want it to be quite runny, so fill the empty bottle with water or stock, add that too, then cook for 10-15 minutes.” Put slices of stale bread, cover the pan, turn off the heat and go to bed. “In the morning, the bread will have absorbed the tomato soup. Stir the mixture several times to break up the bread, and it will become creamy. Finish with a generous sip of olive oil, black pepper and basil. Oh, and a tall glass of wine.