Scoop out with a slotted spoon and add to the bacon. 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. Fry in the hot oil for three minutes, until golden, then remove with a slotted spoon and drain on kitchen paper. Top tips for the perfect pancake recipe. 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? Slice the chilli into rings. 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. JAN MOIR: Scotch eggs are not the kind of edible to hog the • 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? See how she got on below - the results look pretty delicious! Heat the oil to medium and add the onion and peppers. Stir-fry the veg, add the sauce and pineapple, and reduce. Stir until the sugar dissolves, then stir in the vinegar, soy and 90ml water. Photos by Dan Matthews for the Guardian. 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. 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. Had enough of the sticky, sugary sauce found in high-street takeaways? 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. 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. 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. 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. 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. Felicity Cloake’s perfect sweet and sour pork: ‘Savoury and crunchy, sweet and tangy: it’s addictive stuff.’. See more ideas about food, recipes, cooking recipes. Luckily, our resident perfectionist has tried more than her fair share ... How to make the most succulent vegetarian version of this quintessential Moroccan stew. Slice and then marinate the pork. Here's how to make eggnog. 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? Perfect served with grilled or roast meat. 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,. See more ideas about recipes, food, sweet recipes. Who’s to say this recipe upgrade isn’t just as authentic as the old ways? Beat the egg in a bowl until smooth, then stir in 60g cornflour to make a smooth batter, and season. Garnish with the almonds and remaining coriander, roughly chopped, and serve with flatbreads or, if you prefer, hot, buttered couscous. Cut the pork into strips about 1cm wide. 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. As always, our resident perfectionist has a go ... A southern US speciality with a rich, custard filling and tangy, lime overtones. Jul 5, 2016 - Explore Sana Sehban's board "Felicity Cloake" on Pinterest. 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. 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. Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. Melt roughly a quarter of the butter in a large pan over a medium-high heat and fry the bacon until golden. Add the pineapple and keep warm on a low heat. This classic chopped salad has more variations than you might think – but which is the best version? Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect results. 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. 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. 2. Heat the oil and butter in a large casserole dish set over a medium-high heat. 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. 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. 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.”. 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. Thumbnails by Felicity Cloake. Here's how to make French toast. FRENCH toast, also known as eggy bread, is a delicious and indulgent breakfast food. Cut the onion and pepper into chunky diamonds, separating the onion layers as you go. And which other restaurant favourites would you like to recreate at home? The ‘in-progress’ Perfect chilli con carne, the lack of tomatoes is particularly apparent in this photo. 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. We watched a … AKA tarte flambée, flammekueche is a Franco-German version of pizza, with almost as many versions. . Turn up the heat, toss everything together, tip out on to a plate and serve immediately. 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. I like them and the yellow Canna against the dark red of the red Canna’s leaves. 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? Posts about Felicity Cloake written by mybeautfulthings It’s good that the Alstroemeria are still flowering. Which herbs and spices work best? 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”. 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. Scatter the almonds and pomegranate seeds over the top just before serving. 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? 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. 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? 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. 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. Pour vegetable oil into a large pan or wok to fill by a third and heat to 180C /350F. 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. 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”. Season to taste, adding more sugar, if you like. Fry the bacon until golden, then scoop out and set aside. I don’t object to the sweet tomato flavours as much as Felicity seems to, or the leftfield addition of chorizo for that matter. Friday: Green chilli The definitive method of making these boozy little classics, Does butter make a better batter, what’s the most ripping topping? 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). Heat a tablespoon of vegetable oil in a wok until smoking, then stir-fry the onion, pepper and chilli until softened. Cut the meat nice and small; Anglo-Chinese food writer Lizzie Mabbott muses: “I would go with pork shoulder strips. But what’s the best recipe? Cube the chicken, discarding skin and bones. Savoury and crunchy, sweet and tangy: it’s addictive stuff. Completely Perfect 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. Photograph: Felicity Cloake Before drizzle, of course, comes cake. 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. Make this gluten-free, grain-free cauliflower tabbouleh from Felicity Cloake's A-Z of Eating for a delicious, light summer side dish. Spicy or sour? Find the right flavour combination for your sauce, and don’t be afraid to use ketchup. 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 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. Dunk your pork in batter and coat with cornflour, then frty. 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. 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. 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. 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