Tender chicken, spring onions, the fruity heat of Sichuan peppercorns, smothered with a subtly sweet-and-sour sauce: perfect dinner for one. 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. 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. Savoury and crunchy, sweet and tangy: it’s addictive stuff. 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. 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 – … Top tips for the perfect pancake recipe. 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? As much chocolate as possible and a good pinch of salt are essentials. Cube the chicken, discarding skin and bones. 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. 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. 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. 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. Spicy or sour? This classic chopped salad has more variations than you might think – but which is the best version? Cut the meat nice and small; Anglo-Chinese food writer Lizzie Mabbott muses: “I would go with pork shoulder strips. Spuds, boiled eggs, runner beans, mayo – and always, always ham ... or not. Who’s to say this recipe upgrade isn’t just as authentic as the old ways? Fry in the hot oil for three minutes, until golden, then remove with a slotted spoon and drain on kitchen paper. Slice the chilli into rings. 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. 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”. 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? 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. Put in a bowl, toss with the garlic, soy, rice wine salt and five spice, and leave to marinate for at least 30 minutes. Felicity Cloake Felicity is an award-winning wine and food writer with several cookbooks to her name and a regular column in The Guardian. Felicity Cloake, guardian.co.uk | Wednesday July 19, 2017 Addictively hot and refreshingly crunchy, this Thai staple has been called the worlds best salad. Sep 14, 2020 - Explore suzy wilson's board "felicity cloake - guardian recipes" on Pinterest. Posts about Felicity Cloake written by mybeautfulthings It’s good that the Alstroemeria are still flowering. Melt roughly a quarter of the butter in a large pan over a medium-high heat and fry the bacon until golden. Photos by Dan Matthews for the Guardian. Thumbnails by Felicity Cloake. In a small frying pan, fry the almonds in hot the butter until toasted, then tip out to cool. 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. Turn up the heat, toss everything together, tip out on to a plate and serve immediately. Plus it means another pan to wash up. 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. See more ideas about recipes, food, sweet recipes. From Tom Kerridge to Felicity Cloake, chefs and food writers share their favourite Christmas cookbooks from Amazon, Waterstones and Bookshop Henry … Perfect served with grilled or roast meat. 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”. Heat a wide, deep pan one-third-full of vegetable oil until it reaches 190C, or a breadcrumb dropped in browns immediately. Preheat the oven to 220C/gas mark 7. Once you’re happy with the flavour, you’ll need to thicken it: both cornflour and potato starch work fine for this purpose. Stir until the sugar dissolves, then stir in the vinegar, soy and 90ml water. 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. 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”. 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. JAN MOIR: Scotch eggs are not the kind of edible to hog the How to decide with so many recipes to choose from? 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. 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. 2. As devoted Archers fans will recall, the tagine itself, as much a portable oven as a pot, is not the easiest … 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. 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. But what’s the best way to make it? 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. 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? Here’s a sharp, fruity version of the Chinese favourite, Last modified on Tue 9 Jul 2019 09.24 BST. 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