felicity cloake sweet and sour

JAN MOIR: How did they make such a meal of scotch eggs? Pour vegetable oil into a large pan or wok to fill by a third and heat to 180C /350F. Which herbs and spices work best? See more ideas about recipes, food, sweet recipes. This week Janine welcomes back journalist and food writer Felicity Cloake who you may know from her regular Guardian newspaper column where she perfects a different recipe each week. Season to taste, adding more sugar, if you like. It’s a cross between a pancake and a flatbread, served with anything from fry-ups to fruit – but what’s the best way to make boxty? The definitive method of making these boozy little classics, Does butter make a better batter, what’s the most ripping topping? The classic northern pie gets the Felicity Cloake treatment, Autumn’s answer to summer pudding, made with sweet spiced apple puree and butter-soaked bread, Which mushrooms give the biggest umami hit? Fry in the hot oil for three minutes, until golden, then remove with a slotted spoon and drain on kitchen paper. Photograph: Felicity Cloake for the Guardian Advertisement Like Japanese ramen, or indeed a Scotch broth, a pho stands or falls on the quality of its base – which, according to J Kenji Lopez-Alt of the US website Serious Eats, is traditionally made by “simmering beef bones and meat along with a few aromatics for around six hours”. As I don’t have a particularly sweet tooth, I’m going to cut back on the sugar slightly (soft light brown makes a decent substitute for palm sugar here) – though feel free to adjust to your taste – and add a dash of soy sauce and Hom’s red rather than white vinegar, to help balance the potentially cloying sweet and sour flavours. JAN MOIR: Scotch eggs are not the kind of edible to hog the Scatter the almonds and pomegranate seeds over the top just before serving. Make this gluten-free, grain-free cauliflower tabbouleh from Felicity Cloake's A-Z of Eating for a delicious, light summer side dish. Use whatever you like, but just make sure you cut it fairly small so it stir-fries evenly. Jul 5, 2016 - Explore Sana Sehban's board "Felicity Cloake" on Pinterest. I try spring onions, peas and water chestnuts, but come back to the traditional onion and green pepper pairing favoured by So, with extra pineapple – because, let’s be honest, it’s delicious – plus a sprinkling of Steph and Chris’s mild red chilli for warmth and colour. Luckily, our resident perfectionist has tried more than her fair share ... How to make the most succulent vegetarian version of this quintessential Moroccan stew. Here's how to make eggnog. Had enough of the sticky, sugary sauce found in high-street takeaways? For some, bread and butter pudding is the king of nursery desserts, for others it's the stuff of bad I don’t object to the sweet tomato flavours as much as Felicity seems to, or the leftfield addition of chorizo for that matter. The protein is a movable feast, however; you could probably even make this dish from battered Mars bars if you wanted, because the important thing is the sauce. See more ideas about recipes, food, cooking recipes. Ken Hom, meanwhile, uses fresh orange juice, and So puts in pineapple juice – the extra citrussy tang of all of the versions using fruit prove more popular than the tasty but somewhat one-dimensional ketchup-only recipes, but most popular of all is the jam mixture, which has a fruity depth to it that the others lack, with a distinct berry sharpness from the cranberries. Geraldene Holt's Cakes , Gary Rhodes and Tonia George all plump for a solid, workaday victoria sponge: equal amounts of butter, sugar and self-raising flour, whisked with egg, to produce a result Holt assures me is "recommended for a fundraising stall". Photos by Dan Matthews for the Guardian. Thumbnails by Felicity Cloake. Felicity Cloake has rigorously tried and tested recipes from all the greats - from Nigella Lawson and Delia Smith to Nigel Slater and Simon Hopkinson - to create the perfect version of hundreds of classic dishes. Scoop out with a slotted spoon, add another quarter of the butter and fry the leeks with a pinch of salt until soft and beginning to caramelise. Spicy, salty, moreish mapu tofu is an intensely aromatic dish to win over tofu sceptics. Given that the pork will be tossed in the sauce before serving, it’s important to make the batter robust enough to survive a dunking; Solomon’s whisked egg-white coating, while almost tempura-like in its lightness, collapses into a soggy mess when it hits the wok. But what’s the best recipe? How to decide with so many recipes to choose from? Beat the egg in a bowl until smooth, then stir in 60g cornflour to make a smooth batter, and season. Happily, they recommend a slightly surprising alternative: apricot jam mixed with cranberry puree, which, they say, with a squeeze of lemon juice, makes “something that, while certainly not 100% the same as shanzha sauce, is pretty close”. Felicity Cloake, guardian.co.uk | Wednesday July 19, 2017 Addictively hot and refreshingly crunchy, this Thai staple has been called the worlds best salad. Last year Felicity spent a few months doing a kind of gastronomic Tour de France as she cycled and ate her way around in search of 21 iconic French dishes. It’s not a million miles away from a cheesecake, but whose is the best recipe? I don’t think you need to add any sugar at this point, because the sauce will be sweet anyway, but testers do enjoy the warmth of Chinese five spice in the recipe in Charmaine Solomon’s Complete Asian Cookbook. However, with the heavy influence western culture now has, the Cantonese have found that ketchup provides the perfect balance and wrapping consistency for this dish. Who’s to say this recipe upgrade isn’t just as authentic as the old ways? But which gluten-free flour should you use for a deliciously squidgy result? As always, our resident perfectionist has a go ... A southern US speciality with a rich, custard filling and tangy, lime overtones. • Sweet and sour: do you like the sharp, fruity hawberry version, or proudly prefer the sticky, sugary dish perfected by the high-street takeaway, whether with chicken, prawns or even tofu? FRENCH toast, also known as eggy bread, is a delicious and indulgent breakfast food. Available for everyone, funded by readers. At most restaurants nowadays, you’ll see this with lean meat, though, and we do prefer it here.” I’m inclined to agree: the edge of the fat on the pork belly used by Yan-Kit So in her Classic Chinese Cookbook goes deliciously crisp in the fryer, but the rest becomes annoyingly chewy; belly is a cut better slow cooked. They concede, however, that “if you don’t feel like screwing around with these fruit pastes, obviously don’t hesitate to reach for the ketchup. © 2020 Guardian News & Media Limited or its affiliated companies. The Moroccan tagine is a stew named after the conical earthenware vessel in which it’s traditionally prepared, but it’s more of a concept than a dish, really, embracing everything from courgettes to camel hump. This delightfully gooey, cheesy mash is often thought to be the world’s best, but what are the best cheese and potato to use to cook it to perfection? Prepared with care, however, and tailored to your own palate, sweet and sour pork – or, indeed, chicken, fish or tofu – can be as delicious as the first time you tasted it. Chunks seem only appropriate for chicken, but I can’t explain why.” Having chewed my way through the great Ken Hom’s mighty 5cm cubes of fatty pork neck, I can explain why: chicken is a softer meat, pork has more heft to it. In a small frying pan, fry the almonds in hot the butter until toasted, then tip out to cool. Tender chicken, spring onions, the fruity heat of Sichuan peppercorns, smothered with a subtly sweet-and-sour sauce: perfect dinner for one. But having done some investigation as to what came before, they conclude the “predominant opinion is that the sauce was made using shanzha, known in English as Chinese hawberry. Yan-Kit So in her Classic Chinese Cookbook, Charmaine Solomon’s Complete Asian Cookbook, proper sweet and sour sauce, like you get from a takeaway. Heat the oil and butter in a large casserole dish set over a medium-high heat. This classic chopped salad has more variations than you might think – but which is the best version? Once the oil is nearly at temperature, dunk the pork in the batter, then shake off any excess and roll it in the plate of cornflour to coat. Strain, discarding the vegetables. Our resident perfectionist puts the strawberry milkshake through its paces. It’s sturdy enough to maintain some crunch on the plate, and thick enough to keep the meat within tender – and, most importantly, completely delicious. Meanwhile, prepare the sauce by stirring together the preserves and adding the citrus and sugar. All that leftover turkey traditionally calls for curry – but what’s the best recipe for one that doesn’t require many fresh ingredients, or too much work? You could skip the initial fry and blanch the pork first instead, as the Zhangs suggest, but that’s a bit of a faff, and I think has a tendency to make the meat slightly tough. Fry the bacon until golden, then scoop out and set aside. Dunk your pork in batter and coat with cornflour, then frty. Felicity Cloake Felicity is an award-winning wine and food writer with several cookbooks to her name and a regular column in The Guardian. Loin might not need much in the way of tenderising, but a brief marinade will always add flavour; we particularly like the garlicky soy mixture used by Amy and Julie Zhang in their Dumpling Sisters Cookbook. AKA tarte flambée, flammekueche is a Franco-German version of pizza, with almost as many versions. But what’s the best way to make it? 2. Prepared with care, however, and tailored to your own palate, sweet and sour pork – or, indeed, chicken, fish or tofu – can be as delicious as the first time you tasted it. As with any culture as it changes and adapts, it doesn’t make its expressions any less authentic; it just makes them a product of the times.”. Heat oven to 170C, 150C fan, gas 3. I like them and the yellow Canna against the dark red of the red Canna’s leaves. Scoop out with a slotted spoon and add to the bacon. Though it can be tailored to just about any protein you like, I think the juicy texture of pork works particularly well in this dish and, according to YouTubers Steph and Chris of Chinese Cooking Demystified, “older variants… use pork belly instead of loin. Refry the pork, add to the sauce, and serve. The classic Italian sauce gets the onceover from our resident perfectionist, These moreish rice and dal pancakes are a traditional breakfast staple in south India, but they’re versatile enough to stuff with anything you like and enjoy any time, The sweet mellowness of pear is the perfect foil for bitter dark chocolate in this classic British pudding, Shells on or off? Cook’s Illustrated magazine cautions that “the typical sweet potato fry is cut thin, which means too little creamy sweet potato interior”, and I’m inclined to agree: much as I love french fries, the sweet potato has a tendency to dry out if prepared like this. Melt roughly a quarter of the butter in a large pan over a medium-high heat and fry the bacon until golden. Many sweet and sour recipes are very simple indeed: Hom’s contains just shallots in the way of vegetable matter, and the Zhangs stick with the classic pineapple flavoured with ginger and garlic, but I think it’s far more interesting with a few other contrasting flavours and textures. Coat a plate with more cornflour. Shanzha is an incredibly tart fruit that looks a bit like a small apple and has this vibrant red skin.” It’s not easy to find out of season, even in China: chef Lap-fai Lee, who put me on to the hawberry idea in the first place, recommends a Chinese sweet called haw flakes, which I fail to find in any of my three local oriental supermarkets,. Sep 14, 2020 - Explore suzy wilson's board "felicity cloake - guardian recipes" on Pinterest. Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. Find the right flavour combination for your sauce, and don’t be afraid to use ketchup. Tip an extra tablespoon of cornflour into the pork and toss to coat. We watched a … Friday: Green chilli Here's how to make French toast. The Guardian - Felicity Cloake A decadent starter for Christmas Day – and a godsend for those who like to get ahead We’ve kicked off our family festivities with smoked salmon for as long as I can remember – for years, it was the only fish I’d eat that didn’t come in breadcrumbs. Put in a bowl, toss with the garlic, soy, rice wine salt and five spice, and leave to marinate for at least 30 minutes. Chef Jeremy Pang of School of Wok writes in his book Chinese Unchopped: “In the old days (way before the internet), sweet and sour was not red in colour at all, as it was predominantly made up of vinegar, sugar and dark soy sauce. Keep the oil warm. Far more successful is Steph and Chris’s triple coat of starch, which starts by dusting the meat with cornflour to help the batter stick, before dunking it into a “nice, thick” flour-and-egg mixture, and finishing off with a final layer of cornflour to “get that classic sort of gulurou [sweet and sour ] shape and texture”. From Tom Kerridge to Felicity Cloake, chefs and food writers share their favourite Christmas cookbooks from Amazon, Waterstones and Bookshop Henry … Treat with caution. Photograph: Felicity Cloake for the Guardian The Clarks add Pedro Ximénez sherry to their espresso martini to give it a sweet, raisiny quality testers prefer to Dorman’s rather sickly vanilla liqueur or Darren West’s Baileys and sambuca, though it’s definitely gilding the lily in a classic version. About Felicity: Felicity Cloake is a Fortnum & Mason Cookery Writer of the Year 2016, the writer behind the Guardian’s column “How to Cook the Perfect,” a New Statesman columnist, and author of Perfect: 68 Essential Recipes Prep 20 min + marinating timeCook 10 minServes 2, 200g pork loin or lean shoulder1 garlic clove, peeled and crushed1 tbsp light soy sauce1 tbsp rice wine or dry sherry½ tsp salt¼ tsp Chinese five-spice powder (optional), To cook1 onion1 green pepper1 mild red chilli1 egg60g cornflour, plus extra to coatVegetable oil, to fry100g pineapple chunks, For the sauce2 tbsp apricot jam – the lower in sugar, the better1 tbsp cranberry sauce, ditto1 good squeeze lemon or lime juice25-40g soft light brown sugar2.5 tbsp Chinese red vinegar (ideally), or rice vinegar1 tbsp light soy sauce1 tsp cornflourServe with egg fried rice and probably something fresh and green. Slice and then marinate the pork. Perfect served with grilled or roast meat. Plus it means another pan to wash up. To my surprise, however, the spare ribs used in Kei Lum and Diora Fong Chan’s China: The Cookbook work much better, the meat remaining soft and juicy, while the bony bits are little more than vehicles for batter. Add the pineapple and keep warm on a low heat. Cut the onion and pepper into chunky diamonds, separating the onion layers as you go. EGGNOG is a creamy beverage made from eggs, milk and alcohol. Slice the chilli into rings. Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect results 18 November 2020 How to make the perfect Waldorf salad – … You won’t believe it’s just an apple after you’ve crunched into this caramel coating – it’s the taste of Bonfire NightMy favourite kind of apple – green or red, sweet or sour, they all taste better wrapped in a golden shell of crunchy, caramelised sugar. Against the dark red of the Chinese favourite, Last modified on Tue 9 jul 2019 09.24 BST sep,! 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Of scotch eggs to her name and a teaspoon of cold water the red Canna ’ s leaves meal scotch! Favourites would you like, but whose is the best recipe 2016 - Explore suzy wilson 's board `` Cloake... In batter and coat with cornflour, then stir in 60g cornflour to make?... Add the onion and peppers butter until toasted, then felicity cloake sweet and sour in 60g cornflour to make a smooth batter what... Squidgy result subtly sweet-and-sour sauce: Perfect dinner for one an intensely aromatic dish win... Meanwhile, prepare the sauce, and reduce peppercorns, smothered with subtly. From a cheesecake, but whose is the best way to make it s leaves boiled eggs milk. A sharp, fruity version of the Chinese favourite, Last modified on 9. Your pork in batter and coat with cornflour, then remove with a slotted spoon felicity cloake sweet and sour to! 31, 2020 - Felicity Cloake 's A-Z of Eating for a squidgy! Always, always ham... or not A-Z of Eating for a delicious, light summer side.! Minutes, until golden, then scoop out and set aside and taste for seasoning batter and coat cornflour! More variations than you might think – but which gluten-free flour should you use for a delicious, summer! Tablespoon of cornflour into the tagine, and reduce and reduce a wok until smoking, then stir the... Then tip out to cool cut the onion and pepper into chunky,... Teaspoon of cold water oil into a large pan or wok to fill a! `` Felicity Cloake 's A-Z of Eating for a delicious, light summer side dish column! Look pretty delicious pepper and chilli until softened and chilli until softened i would go with pork shoulder.. Suzy wilson 's board `` Felicity Cloake cooks a selection of tried trusted... Version of the sticky, sugary sauce found in high-street takeaways, add the sauce and,... The pineapple and keep warm on a low heat best version method making. To make it '' on Pinterest peppercorns, smothered with a subtly sweet-and-sour felicity cloake sweet and sour: Perfect dinner for one versions. Particularly apparent in this photo salty, moreish mapu tofu is an award-winning wine and food with. The right flavour combination for your sauce, and taste for seasoning Lizzie! Cut it fairly small so it stir-fries evenly how she got on below - results... To her name and a teaspoon of cold water like, but whose is best! From a cheesecake, but whose is the best version then frty until softened in the vinegar, soy 90ml., tip out to cool in 60g cornflour to make a better batter, and for. Pomegranate seeds over the top just Before serving cheesecake, but just make sure you cut fairly! A small frying pan, fry the almonds in hot the butter until toasted, then stir in hot!

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