More interesting are the toppings; though I avoided garlic butter, on the basis that it would give the breads concerned a very unfair advantage (what doesn’t taste good smothered in garlic butter? We chat to Rajiv Kc from Rajiv’s Kitchen to find out all about the Nepalese food he serves at his supper clubs and pop-ups. As Rajiv explains Nepalese food is not just a mash-up of Chinese and Indian as people often assume, but has its own distinct heritage and culture. Naan breads: worth making at home without a tandoor, or are you better off buying them to go with your homemade curries? With more than 190 episodes of the award-winning olive magazine podcast to listen to, we've picked 10 of the best to tune into, whether you want insightful chef interviews, fun cook-a-longs or top travel tips. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. Having established my kitchen is a tandoor-free zone, cooking is necessarily going to be a compromise. I’m not scared of taking on Indian food – far from it, dal is a regular Sunday-night treat, and my perfect kofta curry is a delicious work in progress. Sign in to manage your newsletter preferences. Most recipes I try go for plain flour, but Madhur Jaffrey’s Ultimate Curry Bible uses bread flour, and Rick Stein’s India sits on the fence with a 1:3 ratio of bread to plain flour. Some more modern variations, such as that in Vivek Singh’s Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda. If I could sum up Felicity Cloake's lifestyle in two words, it would be: solo glamour. ep 182 – How to eat if you’re a runner; advice for everyone from beginner to marathon finisher! In 2018 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. While Jaffrey instructs you to give the dough “100 strokes” with a wooden spoon to develop the gluten, Singh cautions you to be careful “not to work the gluten too much, or the dough will become stretchy”. Pretty as they all looked, nigella was the only seed to contribute much in the way of flavour, so which you choose, if any, depends on what you’re serving it with. Last modified on Tue 9 Jul 2019 04.50 EDT. Fans of Italian cuisine are drooling after images of the edible structures were shared on Instagram, with many dubbing the treat the 'perfect' option for Christmas gatherings. Love listening to podcasts on your morning commute or when you’re cooking in the kitchen? But in my house, these things are always served with rice, due to my assumption that the gorgeous, pillowy naans I love for soaking up that rich, spicy gravy were beyond my abilities. Our podcast covers chef interviews – we’ve travelled the country to chat to Felicity Cloake, Alison Roman, John Gregory-Smith and Sabrina Ghayour to name a few. Felicity Cloake posted on Instagram: “I celebrated my 30th birthday with a surprise meat fruit at Dinner (and a massive house party with…” • See all of @felicitycloake's photos and videos on their profile. 300g … The spindly, blushing-pink stalks of January and February are easy for the camera to love, while the olive trunks as thick as a terrier’s ankle are far less Instagram-friendly. She’s written a brilliant new book all about her adventures and we caught up to talk about the good, bad and ugly aspects of her epic cycling and eating expedition. Prepare the melted ghee and any seeds to garnish. Titled 'The Recipe: Classic dishes for the home cook from the world's best chefs' (or simply 'The Recipe'), the book brings together a stellar line up of dishes from top names. It is baked in a clay oven, rather than over a flame like the chapati, which gives it a crisp exterior, a fluffy core and a distinctive charred flavour. Though they’re flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Follow me on Instagram! Thanks! The Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire.. How can I make deliciously squidgy chocolate brownies? Morgan tells us all about her new book The Modern Cheesemaker and we even make a batch of fresh ricotta while we chat! John really brings the country to life with his vivid tales of travelling and eating and cooks one of his favourite dishes, hole-in-the-wall kebabs, live on the podcast! And if you want a heads up whenever I post a new recipe, subscribe to my free newsletter by entering your email at the very bottom of the page! As always, love, health, and happiness to all of you! I’m also on Facebook! ’m not scared of taking on Indian food – far from it, after a revelatory moment earlier this year involving a frying pan and a hot grill, the recipe in Charmaine Solomon’s India and Pakistan volume of her Complete Asian Cookbook. Quick cookies, indulgent brownies, family tray bakes and more, Impress with pavlovas, trifles, roulades and more, Upskill from home with BBQ, pastry and cocktail classes, olive magazine podcast: best of the archive, Expert vegan tips with Richard Makin aka School Night Vegan, How to make ricotta at home with Morgan McGlynn, Best DIY restaurant meal kits and recipe boxes. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Milk, and dairy in general, will give the naan a soft, more tender crumb than water alone, but I’m not sure you want to go too far down that road, as you risk sacrificing that aforementioned chewy texture. Everyone adds salt and sugar to varying degrees – the sugar helps the yeast to get to work, while the salt does the opposite but is essential for flavour. And does anyone have a good recipe for a classic stuffed naan: keema, peshwari or even something a little more unusual? The benefit of Singh’s baking powder is that I don’t need to leave the dough to prove for hours – after a mere 15 minutes under a damp cloth, it is ready to shape. By Felicity Cloake Published 24 Aug 2020, 08:04 BST , Updated 5 Nov 2020, 04:57 GMT For making the perfect boeuf bourguignon, Felicity recommends using cheeks and oxtail; they’re better than ordinary stewing beef. 59.9k Followers, 2,220 Following, 15.3k Posts - See Instagram photos and videos from Felicity Cloake (@felicitycloake) Felicity Cloake on a gastronomic Tour de France. Welcome back to Insta Stories, a column examining the London restaurant scene through the often-problematic medium of Instagram. For this particular beauty, I add grated orange zest, too. Is there a foolproof way to poach an egg? Sabrina Ghayour chats about her book, Bazaar. Felicity Cloake's Christmas recipe for smoked salmon paté David Atherton's recipe for lemon and ginger walnut frangipane tart Nigel Slater’s recipe for peppers, cannellini and burrata The snag is that, while it boasts a few bubbles, the overall texture is more like a pitta bread. Leave until it begins to froth. 300g strong white bread flour, plus extra to dust, 2 tbsp melted ghee or butter, plus extra to brush, 1 tsp nigella (black onion), sesame or poppy seeds (optional). Top Tech Wire provides latest breaking news and information on the top stories, weather, business, entertainment, politics, and more. 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. Leg, as recommended by Anissa Helou in Lebanese Cuisine, has a tendency to be a bit dry: the shoulder used by Ottolenghi and Tamimi, Fearnley-Whittingstall and Claudia Roden in Arabesque gives a far better result. The two big beasts here, the Michelin-starred Singh and the legend that is Jaffrey, disagree on one fundamental point, possibly connected with their choice of raising agent. Solomon, Singh and Jaffrey also add egg to their doughs, which only seems to make them tough. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry. A post shared by Felicity Cloake (@felicitycloake) View this post on Instagram. However, I must add that although a naan dough ought to be soft and sticky, both Jaffrey and Stein’s are so liquid I have great difficulty kneading them at all, and end up having to add more flour to both just to be able to get them back into the bowl. ... A post shared by Felicity Cloake (@felicitycloake) View this post on Instagram. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. You can finish them off under a very hot grill, as Jaffrey suggests, but I find Sodha’s pan method simpler and more effective. Print. Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads. David has had a fascinating career and we cover much of his journey from art school to becoming the photographer he is today. I find the best way to replicate the high heat and charred flavours is with a very, very hot dry pan – Singh and Solomon’s hot oven leaves them too stiff, more like a pizza crust. Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads? Well, turns out I’m wrong – again. Not being blessed with either the space or the funds for a second oven, clay or not, I’d long ago lumped naans in with pizzas as things that weren’t worth attempting at home. Get 40% off when you adopt an Italian olive tree. 06 Dec 2020, 2:51pm Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Already have an account with us? It’s a brilliant coming of age story mixed with recipes, butchery techniques and lots of advice about how to buy and eat meat more responsibly. The naan, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia. Turn it back over and cook until there are no doughy bits remaining. When it starts to bubble, turn it over and cook until the other side is browned in patches. 1,388 Likes, 45 Comments - Felicity Cloake (@felicitycloake) on Instagram: “Day 3 of #7favouritecookbooks — having said I wanted to choose a few less well-known of my besties,…” Photograph: Felicity Cloake/Guardian (Makes 6-8) 1.5 tsp fast-action yeast. We chat to John Gregory-Smith about his book, Saffron in the Souks, which explores the wonderful world of Lebanese food. When you register to our service, you’ll enjoy instant access to Felicity Cloake’s agent or direct contact details – allowing you to reach out in seconds. Felicity Cloake on Instagram: “We’ve run out of suitable bread but still I got my turkey sandwich with liberal amounts of cold bread sauce and a Stilton chaser. 275ml milk; 1 orange, grated zest; Few drops vanilla extract; 100g caster sugar, plus a little extra for sprinkling Richard has been wowing Instagram recently with his inventive plant-based recipes (including a mozzarella recipe so good it went viral) and we chat to him about how easy it is to leave out the meat when grilling in the summer and also get some expert tips for embracing a more plant-based lifestyle. From cooking up solo dining feasts to taking an independent six-week cycling holiday across France (albeit joined by pals at intervals along the way), the Guardian food writer and author truly lives her philosophy that, in her words, 'you are worth eating something nice for on your own'. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. The extra baking powder doesn’t seem necessary if you leave those microorganisms to do their thing – especially as baking powder itself gets to work immediately, and will thus presumably be spent by the time the dough is ready to bake. Fair-skinned with laughing eyes, originally from Hertfordshire, she lives in North London on the Caledonian Rd. From cooking up solo dining feasts to taking an independent six-week cycling holiday across France (albeit joined by pals at intervals along the way), the Guardian food writer and author truly lives her philosophy that, in her words, 'you are worth eating something nice for on your own'. Though one poster online assures the world that “real naan has a mix of stoneground wheat flour (chakki atta) and white flour”, I don’t find any recipes calling for this – instead, the difference is between plain flour and higher protein bread flour. Enjoy cooking, eating and exploring! Top Tech Wire provides latest breaking news and information on the top stories, weather, business, entertainment, politics, and more. A little yoghurt for tang and richness, mixed with rather more water, seems a good compromise. Put the flour and salt into a large mixing bowl and whisk to combine. He talks about his unique style of food photography, gives some great tips on improving your own snapping skills and discusses his role as head judge of the Pink Lady Food Photographer awards. Now, it is perfectly possible to make decent naan with plain flour – Meera Sodha’s Made in India does so – but the more naans I munch my way through, the more I realise how important their characteristic chewy, elastic texture is. Each quarter you’ll receive a shipment of the finest oil straight from your tree! Try your hand at Tom Kerridge's mushrooms on toast, pasteis de nata from a famous Portuguese chef or Felicity Cloake… We’ve recorded more than 190 episodes of the award-winning olive magazine podcast, so we’ve handily rounded up 10 of the best for you to listen to, whether you want to learn how to make ricotta at home, spruce up on food photography tips, or find out the best places to eat in Tokyo. Felicity Cloake, at a mere 36 years old, is fast reaching national treasure status. Cut is important here: you need something with enough fat to stick together on the grill, and remain nice and juicy on a high heat. Follow on Instagram Follow on LinkedIn How to have the perfect Christmas. I have been using brioche crumbs for my Queen of Puds for about 10 years now – simply cut the crusts off a couple of thick slices and use a small food processor to turn them to crumbs. Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. With the publication of her latest book ‘One more croissant for the road’, a travelogue of eating and cycling through France, I went to talk to her. Suggest, is a tandoor-free zone, cooking is necessarily going to be a compromise Cloake/Guardian ( Makes )... Post on Instagram put it in the kitchen advice for everyone from beginner to marathon finisher doughy bits.... Going to be a compromise poached egg meanwhile, heat a non-stick frying pan over a high... 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