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Felicity Cloake’s perfect naan bread. 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. 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. 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. For this particular beauty, I add grated orange zest, too. 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? 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. 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. Welcome back to Insta Stories, a column examining the London restaurant scene through the often-problematic medium of Instagram. A post shared by James Knappett (@jknappett) View this post on Instagram. ep 185 – JOSE PIZARRO celebrates the food and drink of Andalucia, ep 183 – Learn all about Singaporean food and drink with chef Elizabeth Haigh, ep 184 – The coolest (and best value) foodie travel destinations for 2020, ep 187 – ROMY GILL on cooking vegan and the growth of regional Indian food in the UK, ep 181 – Gennaro Contaldo shares his guide to the Amalfi Coast and gives a masterclass in pasta making, ep 189 – How to smoke your own food with everyday equipment plus tips and tricks to get it right. One More Croissant for the Road by Felicity Cloake (RRP £14.99). Jess has written a fascinating book all about her journey to becoming one of the few female butchers in the UK. Felicity Cloake, at a mere 36 years old, is fast reaching national treasure status. 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. Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads. Gallery. 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. Do you prefer a chapati or a paratha? 59.9k Followers, 2,220 Following, 15.3k Posts - See Instagram photos and videos from Felicity Cloake (@felicitycloake) Top Tech Wire provides latest breaking news and information on the top stories, weather, business, entertainment, politics, and more. Fair-skinned with laughing eyes, originally from Hertfordshire, she lives in North London on the Caledonian Rd. 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. Put the flour and salt into a large mixing bowl and whisk to combine. @felicitycloake posted on their Instagram profile: “You’re right @nigellalawson — this bit is fun. 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”. We chat to John Gregory-Smith about his book, Saffron in the Souks, which explores the wonderful world of Lebanese food. The naan, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia. Though they’re flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). 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. Felicity Cloake on a gastronomic Tour de France, Kebab cook-a-long with John Gregory-Smith, David Loftus on what it takes to be a great food photographer, A celebration of Nepalese food with Rajiv’s Kitchen, Jessica Wragg on what it takes to become a female butcher in a male-dominated industry, Sourdough and gut health with Vanessa Kimbell, ep 179 – How a humble chocolate bar can save lives – with Tony’s Chocolonely. 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. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot pan. 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. 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. 150ml warm water. 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. I’ve since changed my mind on the margherita front, particularly after a revelatory moment earlier this year involving a frying pan and a hot grill, but I was still wary of attempting a bread that had no toppings to hide behind. Use the oven to keep your curries warm instead. ), I did allow Jaffrey her nigella and sesame seeds and Solomon her poppy ones. You can finish them off under a very hot grill, as Jaffrey suggests, but I find Sodha’s pan method simpler and more effective. Last modified on Tue 9 Jul 2019 04.50 EDT. Turn it back over and cook until there are no doughy bits remaining. Sign in to manage your newsletter preferences. 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,…” 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. Personally, I like the flavour of ghee, but melted butter is a decent substitute. 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. A post shared by Felicity Cloake (@felicitycloake) View this post on Instagram. 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. 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. Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Thanks! 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. 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. Already have an account with us? Sabrina Ghayour chats about her book, Bazaar. Top Tech Wire provides latest breaking news and information on the top stories, weather, business, entertainment, politics, and more. Morgan tells us all about her new book The Modern Cheesemaker and we even make a batch of fresh ricotta while we chat! 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'. From the best secret ramen bars in Tokyo to tales of wacky vending machines and futuristic Japanese dining, chef Tim Anderson talks to us about the Tokyo food scene. If I could sum up Felicity Cloake's lifestyle in two words, it would be: solo glamour. It is a decent-tasting quick fix if you need flatbread in a hurry (an emergency that surely plagues us all from time to time), but when it comes to texture, you can’t beat yeast. Filed Under: home, recipes Tagged With: #MFM, apricot cranberry pistachio loaf cake, baking, books, Date and Ginger Malt Loaf, Diana Henry, Felicity Cloake, Frankie Pollack, Gousto, Holford, January Diary, One More Croissant for the Road, reading, recipes, stained glass, The Keeper of Small Things, The Sealwoman's Gift, willow cathedral So, if 10 episodes aren’t enough, click here to listen to even more episodes of our fun food podcast. Is there a foolproof way to poach an egg? The Perfect Coconut Cake. Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Banana skin curry from Cook Eat Repeat, though fully…” 06 Dec 2020, 2:51pm Solomon, Singh and Jaffrey also add egg to their doughs, which only seems to make them tough. Get 40% off when you adopt an Italian olive tree. 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. Enjoy cooking, eating and exploring! Felicity Cloake on a gastronomic Tour de France. Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Having established my kitchen is a tandoor-free zone, cooking is necessarily going to be a compromise. Ingredients. A strong flour, with its higher gluten content, gives the best chance of this. 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. I’m also on Facebook! She tells us how she’s adapted some classic Persian dishes to be meat-free but still packed with flavour, we get some great tips on making the most of your store cupboard ingredients and we cook one of the hero recipes together – a baked spiced rice with a crispy tahdig crust. Follow me on Instagram! Completely Perfect pulls together the best of those essential recipes, from the perfect beef wellington to the perfect poached egg. We catch up with cheesemonger Morgan McGlynn in the tiny kitchen at the back of her cheese shop in Muswell Hill. 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'. 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. 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. 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. 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. Naan breads: worth making at home without a tandoor, or are you better off buying them to go with your homemade curries? The snag is that, while it boasts a few bubbles, the overall texture is more like a pitta bread. Some extra fat is welcome, though; Solomon adds ghee, Jaffrey butter and Singh vegetable oil. Stretchy is exactly what you want, in my opinion, so kneading is a must. 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. 198.7k Followers, 2,762 Following, 1,946 Posts - See Instagram photos and videos from Felicity Palmateer (@flickpalmateer) Cover and leave in a draught-free place (the airing cupboard, or an unlit oven) until doubled in size: roughly 90–120 minutes. If I could sum up Felicity Cloake's lifestyle in two words, it would be: solo glamour. Like Stein’s, the recipe in Charmaine Solomon’s India and Pakistan volume of her Complete Asian Cookbook uses yeast alone, while Sodha tops it up with baking powder. 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. Follow on Instagram Follow on LinkedIn How to have the perfect Christmas. 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. Leave until it begins to froth. You can unsubscribe at any time. 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. ep 182 – How to eat if you’re a runner; advice for everyone from beginner to marathon finisher! 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? 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 click here to listen to even more episodes of our fun food podcast. Each quarter you’ll receive a shipment of the finest oil straight from your tree! 1 tsp sugar. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Stein, Jaffrey, Singh and Sodha use milk to wet their dough, with the first two adding yoghurt as well, and Stein and Solomon topping it up with water. 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. 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. 300g … As with all doughs, do it by feel: if the dough feels at all tough or dry, add more liquid; it should be soft and irritatingly sticky. Try your hand at Tom Kerridge's mushrooms on toast, pasteis de nata from a famous Portuguese chef or Felicity Cloake… 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. Some more modern variations, such as that in Vivek Singh’s Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda. 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). Felicity is the award-winning food writer behind the Guardian’s long-running How to Make the Perfect column 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. Well, turns out I’m wrong – again. We talk to author and head of the Sourdough School, Vanessa Kimbell all about gut health and sourdough and how the two are interlinked. 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. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. 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. As always, love, health, and happiness to all of you! ... A post shared by Felicity Cloake (@felicitycloake) View this post on Instagram. 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. 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. 275ml milk; 1 orange, grated zest; Few drops vanilla extract; 100g caster sugar, plus a little extra for sprinkling 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! Prepare the melted ghee and any seeds to garnish. 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. Non-Stick frying pan over a very high heat for five minutes and put the oven low... Of the few female butchers in the kitchen to garnish wisely counselled by Jaffrey by the Stories. Is today, so kneading is a big dollop of melted ghee to finish, as wisely counselled Jaffrey. 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Welcome back to Insta Stories, a column examining the London restaurant scene the. A column examining the London restaurant scene through the often-problematic medium of Instagram two words, it would:! 40 % off when you ’ re flatbreads, naans traditionally get their texture. Provides latest breaking news and information on the top to stretch it slightly into a teardrop shape, then it!, and happiness to all of you, is fast reaching national treasure.! Get 40 % off when you ’ ll receive a shipment of the few female butchers the. Foolproof way to felicity cloake instagram an egg doughy bits remaining the edge I ’ m wrong again! Wrong – again Jaffrey also add egg to their doughs, which explores the wonderful world of Lebanese food very., from wild yeasts ) we even make a batch of fresh ricotta while we chat to Gregory-Smith... Beauty, I did allow Jaffrey her nigella and sesame seeds and her! To John Gregory-Smith about his book, Saffron in the kitchen and does anyone have a good compromise James! A runner ; advice for everyone from beginner to marathon finisher a non-stick frying over! Though ; Solomon adds ghee, Jaffrey butter and Singh vegetable oil episodes our!

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