Plus it means another pan to wash up. Cut the onion and pepper into chunky diamonds, separating the onion layers as you go. Put in a bowl, toss with the garlic, soy, rice wine salt and five spice, and leave to marinate for at least 30 minutes. Meanwhile, prepare the sauce by stirring together the preserves and adding the citrus and sugar. Garnish with the almonds and remaining coriander, roughly chopped, and serve with flatbreads or, if you prefer, hot, buttered couscous. Find the right flavour combination for your sauce, and don’t be afraid to use ketchup. But what’s the best recipe? 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. 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. See how she got on below - the results look pretty delicious! The ‘in-progress’ Perfect chilli con carne, the lack of tomatoes is particularly apparent in this photo. Tip an extra tablespoon of cornflour into the pork and toss to coat. Cube the chicken, discarding skin and bones. • 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? I don’t object to the sweet tomato flavours as much as Felicity seems to, or the leftfield addition of chorizo for that matter. 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? 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. 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. 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. Preheat the oven to 220C/gas mark 7. AKA tarte flambée, flammekueche is a Franco-German version of pizza, with almost as many versions. 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". 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. Beat the egg in a bowl until smooth, then stir in 60g cornflour to make a smooth batter, and season. In a small frying pan, fry the almonds in hot the butter until toasted, then tip out to cool. See more ideas about recipes, food, sweet recipes. It’s not a million miles away from a cheesecake, but whose is the best recipe? 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. 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 – … Heat the oil back up to 190C/375F and fry the pork for 30 seconds, until golden, then scoop out with a slotted spoon and transfer to the sauce. 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? Heat the oil and butter in a large casserole dish set over a medium-high heat. . Heat the oil back up to 190C/375F and fry the pork for 30 seconds, until golden, then scoop out with a slotted spoon and transfer to the sauce. Had enough of the sticky, sugary sauce found in high-street takeaways? 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. Here's how to make French toast. How to make the perfect Waldorf salad – recipe, How to make the perfect meat and potato pie – recipe, How to make the perfect apple charlotte – recipe, How to make the perfect pasta ai funghi – recipe, How to make the perfect chocolate and pear pudding – recipe, How to make the perfect gambas al ajillo – recipe, How to make the perfect strawberry milkshake – recipe, How to make the perfect key lime pie – recipe, How to make the perfect flammekueche – recipe, How to cook the perfect vegetable tagine – recipe, How to cook the perfect rum babas – recipe, How to make the perfect kung pao chicken – recipe, How to cook the perfect mapo tofu – recipe, How to make the perfect gluten-free chocolate brownies – recipe. We watched a … Pour vegetable oil into a large pan or wok to fill by a third and heat to 180C /350F. Refry the pork, add to the sauce, and serve. Stir until the sugar dissolves, then stir in the vinegar, soy and 90ml water. Stir the remaining onions into the tagine, and taste for seasoning. But which gluten-free flour should you use for a deliciously squidgy result? I like them and the yellow Canna against the dark red of the red Canna’s leaves. Sep 14, 2020 - Explore suzy wilson's board "felicity cloake - guardian recipes" on Pinterest. Melt roughly a quarter of the butter in a large pan over a medium-high heat and fry the bacon until golden. 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. For some, bread and butter pudding is the king of nursery desserts, for others it's the stuff of bad Thumbnails by Felicity Cloake. 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. Keep the oil warm. Jul 31, 2020 - Felicity Cloake takes various recipes - ones taken from famous chefs - and tries out what works best. Photograph: Felicity Cloake Before drizzle, of course, comes cake. 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? M y favourite kind of apple – green or red, sweet or sour, they all taste better wrapped in a golden shell of crunchy, caramelised sugar. Tender chicken, spring onions, the fruity heat of Sichuan peppercorns, smothered with a subtly sweet-and-sour sauce: perfect dinner for one. Felicity Cloake Felicity is an award-winning wine and food writer with several cookbooks to her name and a regular column in The Guardian. How to decide with so many recipes to choose from? Slice and then marinate the pork. All rights reserved. weet and sour pork is a dish with a reputation problem; one of the first Chinese foods many Britons will try, sugary and deep-fried, it’s a guaranteed crowdpleaser often wrongly dismissed as westernised junk. 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. As devoted Archers fans will recall, the tagine itself, as much a portable oven as a pot, is not the easiest … 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. Slice the chilli into rings. 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. Spoon on top of the custard. Scoop out with a slotted spoon and add to the bacon. 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? Toffee apples are not only nice to nibble on as you enjoy Halloween at home, or watch fireworks on TV, they’re also fun to make. 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. Treat with caution. 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. Heat a tablespoon of vegetable oil in a wok until smoking, then stir-fry the onion, pepper and chilli until softened. Season to taste, adding more sugar, if you like. 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. FRENCH toast, also known as eggy bread, is a delicious and indulgent breakfast food. Cut the pork into strips about 1cm wide. Heat oven to 170C, 150C fan, gas 3. 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. 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”. 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. How you like your garlic prawns is very personal – but that isn’t going to stop our resident perfectionist from assembling her ideal version, Should it be a fruity, frothy milk, or an artificially flavoured, ice-cream-heavy concoction that’s so thick you can’t suck it through a straw? Perfect served with grilled or roast meat. 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. Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect results. JAN MOIR: Scotch eggs are not the kind of edible to hog the 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. But what’s the best way to make it? 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. See more ideas about recipes, food, cooking recipes. Slimmers stop reading now: though you can find recipes, like that from Ching He Huang, which simply stir-fry the meat, this is not health food – most sweet and sour pork is deep-fried, often doubly so, to make it “very crisp”, as Solomon puts it. In a separate small bowl, stir together the cornflour and a teaspoon of cold water. 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. Here’s a sharp, fruity version of the Chinese favourite, Last modified on Tue 9 Jul 2019 09.24 BST. Spicy or sour? 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. 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. © 2020 Guardian News & Media Limited or its affiliated companies. This classic chopped salad has more variations than you might think – but which is the best version? As much chocolate as possible and a good pinch of salt are essentials. Sweet and sour pork is a dish with a reputation problem; one of the first Chinese foods many Britons will try, sugary and deep-fried, it’s a guaranteed crowdpleaser often wrongly dismissed as westernised junk. Felicity Cloake, guardian.co.uk | Wednesday July 19, 2017 Addictively hot and refreshingly crunchy, this Thai staple has been called the worlds best salad. 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. 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. Photos by Dan Matthews for the Guardian. Felicity Cloake’s perfect sweet and sour pork: ‘Savoury and crunchy, sweet and tangy: it’s addictive stuff.’. 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 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.”. Use whatever you like, but just make sure you cut it fairly small so it stir-fries evenly. 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,. Make this gluten-free, grain-free cauliflower tabbouleh from Felicity Cloake's A-Z of Eating for a delicious, light summer side dish. Spicy, salty, moreish mapu tofu is an intensely aromatic dish to win over tofu sceptics. Add the pineapple and keep warm on a low heat. And which other restaurant favourites would you like to recreate at home? Though this flavour combination is common throughout China, often in the form of a dipping sauce, like many British favourites, the version we know best comes from Guangzhou, and is a staple of the bright and noisy Hong Kong diner – though its fame has spread worldwide for the very simple reason that it hits all the right notes, wherever you are. Stir-fry the veg, add the sauce and pineapple, and reduce. Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. As always, our resident perfectionist has a go ... A southern US speciality with a rich, custard filling and tangy, lime overtones. 2. Coat a plate with more cornflour. Friday: Green chilli Available for everyone, funded by readers. JAN MOIR: How did they make such a meal of scotch eggs? Who’s to say this recipe upgrade isn’t just as authentic as the old ways? Once you’re happy with the flavour, you’ll need to thicken it: both cornflour and potato starch work fine for this purpose. 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. The definitive method of making these boozy little classics, Does butter make a better batter, what’s the most ripping topping? Basically every restaurant in Guangdong uses it, the vast majority of families use it … it’s absolutely an authentic addition to the dish.” I try a dollop of trusty Heinz in the Zhangs, So and Solomon’s recipes, and find that, when mixed with extra vinegar and sugar, it does indeed produce a sauce very close to the stuff I remember from restaurants – though not, it must be noted, quite as sweet and orange and gloopy as the glorious “proper sweet and sour sauce, like you get from a takeaway” made by chefs Chin and Choo Ziang using distilled malt vinegar and orange squash – “if you’ve ever wondered what that flavour is you can’t quite grasp, it’s orange squash”. Some of my testers find them a bit fiddly, however, so I’m going to stick with loin, though I would urge anyone who doesn’t mind getting up close and personal with some bones to give them a try (get your butcher to chop them up first; they’re pretty hard on the old cleaver). 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. 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. Strain, discarding the vegetables. Heat a wide, deep pan one-third-full of vegetable oil until it reaches 190C, or a breadcrumb dropped in browns immediately. See more ideas about food, recipes, cooking recipes. Our resident perfectionist puts the strawberry milkshake through its paces. Heat the oil to medium and add the onion and peppers. 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? Savoury and crunchy, sweet and tangy: it’s addictive stuff. Dunk your pork in batter and coat with cornflour, then frty. EGGNOG is a creamy beverage made from eggs, milk and alcohol. Scatter the almonds and pomegranate seeds over the top just before serving. Fry the bacon until golden, then scoop out and set aside. Lum and Chan stick with this old version, making a sauce from red vinegar and brown sugar that proves surprisingly effective, and, as Steph and Chris note, there’s nothing wrong with using ketchup, it’s “been around in China since around the turn of the 20th century”. 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. Cut the meat nice and small; Anglo-Chinese food writer Lizzie Mabbott muses: “I would go with pork shoulder strips. 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. Tip in the sauce mixture, bring up to a boil, then stir in the cornflour and water mixture, and cook until thickened. 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”. 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. To celebrate the release of Felicity Cloake's new book, The A-Z of Eating , Anna from Fig Tree has been cooking from the book all week. Jul 5, 2016 - Explore Sana Sehban's board "Felicity Cloake" on Pinterest. Luckily, our resident perfectionist has tried more than her fair share ... How to make the most succulent vegetarian version of this quintessential Moroccan stew. From Tom Kerridge to Felicity Cloake, chefs and food writers share their favourite Christmas cookbooks from Amazon, Waterstones and Bookshop Henry … Which herbs and spices work best? Here's how to make eggnog. Completely Perfect Posts about Felicity Cloake written by mybeautfulthings It’s good that the Alstroemeria are still flowering. Turn up the heat, toss everything together, tip out on to a plate and serve immediately. 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”. Keep warm on a low heat, fruity version of the sticky, sugary sauce found high-street... Out with a slotted spoon and drain on kitchen paper – but which is best...: Perfect dinner for one if you like to recreate at home and serve shoulder strips and pineapple and! Ones taken from famous chefs - and tries out what works best sure you cut it small... Flammekueche is a Franco-German version of the sticky, sugary sauce found high-street. S to say this recipe upgrade isn ’ t be afraid to use.! By stirring together the cornflour and a good pinch of salt are essentials on paper. 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