Foodies In The News
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- Pepper Pig
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- Location: North West London
Re: Foodies In The News
Recipes from Nigel Slater’s new book.
https://www.theguardian.com/food/2021/s ... ke-recipes
And recipes from Claudia Roden.
https://www.theguardian.com/food/2021/s ... rk-recipes
Chocolate and pickled pear frangipane tart.
https://www.theguardian.com/food/2021/s ... ipane-tart
https://www.theguardian.com/food/2021/s ... ke-recipes
And recipes from Claudia Roden.
https://www.theguardian.com/food/2021/s ... rk-recipes
Chocolate and pickled pear frangipane tart.
https://www.theguardian.com/food/2021/s ... ipane-tart
- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
I was just reading the piece about Claudia Roden's book. Thought it sounded rather good.
- Pepper Pig
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- Stokey Sue
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- Location: Stoke Newington, London
Re: Foodies In The News
Those are in Five Quarters, they look good, would be great for a bring a dish buffet
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Foodies In The News
Felicity maked panzanella.
https://www.theguardian.com/food/2021/s ... ity-cloake
Vinegars and cooking.
https://www.theguardian.com/food/2021/s ... tchen-aide
https://www.theguardian.com/food/2021/s ... ity-cloake
Vinegars and cooking.
https://www.theguardian.com/food/2021/s ... tchen-aide
Re: Foodies In The News
Yes, I caught the vinegar one - I thought it was very interesting and quite helpful. More use than some of that series have been!
I'm afraid I never do recipes that need peeled peppers - or if I do, I just don't peel them. It's one of those odd hang-ups that I've never overcome Not sure why It's obviousy not in the same category as peeling chickpeas for hummus
I'm afraid I never do recipes that need peeled peppers - or if I do, I just don't peel them. It's one of those odd hang-ups that I've never overcome Not sure why It's obviousy not in the same category as peeling chickpeas for hummus
- Stokey Sue
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Re: Foodies In The News
I think peeling charred peppers is fine, and you can always use good ones from a jar instead
Wouldn't attempt to peel any that hadn't been charred then left to cool though
Wouldn't attempt to peel any that hadn't been charred then left to cool though
- Earthmaiden
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Re: Foodies In The News
KeenCook2 wrote: I'm afraid I never do recipes that need peeled peppers - or if I do, I just don't peel them. It's one of those odd hang-ups that I've never overcome
You're not alone. It always looks so messy either holding them over a flame or messing about with plastic bags - but is probably ok really!
I thought the vinegar article interesting too.
- Stokey Sue
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Re: Foodies In The News
I tend do do them under the grill, though will do it over the flame if only one, I think the direct heat gives a more reliable char than in the fan oven
No need to mess about with plastic bags or, as the French cousins do, wrap in newspaper; you just need to cover them enough for their own steam to loosen the skins - in a bowl with a plate over it, or if doing a few in the grill pan, just shove a baking sheet over it and leave until nearly cold
No need to mess about with plastic bags or, as the French cousins do, wrap in newspaper; you just need to cover them enough for their own steam to loosen the skins - in a bowl with a plate over it, or if doing a few in the grill pan, just shove a baking sheet over it and leave until nearly cold
Re: Foodies In The News
Sadly, our grill, which is in the fan oven, is unusable The smoke and stink when we try to use it is impossible. I really miss our old-fashioned self-standing (is that what they're called?) gas cookers that had an eye-level grill
- miss mouse
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- Joined: Fri Jul 06, 2012 11:08 pm
Re: Foodies In The News
Stokey Sue wrote:I tend do do them under the grill, though will do it over the flame if only one, I think the direct heat gives a more reliable char than in the fan oven
No need to mess about with plastic bags or, as the French cousins do, wrap in newspaper; you just need to cover them enough for their own steam to loosen the skins - in a bowl with a plate over it, or if doing a few in the grill pan, just shove a baking sheet over it and leave until nearly cold
The grill in my fairly new gas cooker does not/refuses to work. After char-ing I put them in a saucepan with a lid on. Easy as anything.
Goodness, wrap in newspaper, does that work?
- Stokey Sue
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Re: Foodies In The News
miss mouse wrote:Goodness, wrap in newspaper, does that work?
That is a method often recommended in France, if it keeps the steam in it should work
Re: Foodies In The News
i made the claudia roden tomato and pepper salad, that was in a link the other day, which called for peeled peppers. her method was simple - worked fine in a fan oven - while i got on with the rest of the cooking.
i'd never peeled peppers before. i'm still not really convinced that it's a necessity though.
i'd never peeled peppers before. i'm still not really convinced that it's a necessity though.
- Stokey Sue
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Re: Foodies In The News
scullion wrote:i made the claudia roden tomato and pepper salad, that was in a link the other day, which called for peeled peppers. her method was simple - worked fine in a fan oven - while i got on with the rest of the cooking.
i'd never peeled peppers before. i'm still not really convinced that it's a necessity though.
I think for me it’s not so much about setting out to peel the peppers, as setting out to char them for flavour
If, as I do, you get them really black and blistered you definitely don’t want to eat the skins, leaving them on isn’t a viable option
My local deli has recently had on offer the Odysea Flame Roasted Red Peppers in jars, just the right amount of char and a sensible size of jar if you don’t want to diy - I think it even works out cheaper sometimes
https://www.odysea.com/product/odysea-r ... pers-450g/
Re: Foodies In The News
Stokey Sue wrote:If, as I do, you get them really black and blistered you definitely don’t want to eat the skins, leaving them on isn’t a viable option
that wasn't even on my radar - it wouldn't occur to me that anyone would want to eat charred skins!
i meant peeling peppers for anything.
i didn't notice that much of a flavour change from charring in the finished dish - maybe because the tomatoes were quite flavoursome.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Foodies In The News
Yes, I know what you mean Scully - I often char tomatillos for flavour but sometimes don't and can't say I really miss it. IMHO, there's no doubt that baba ghanoush benefits from charred aubergine.
Re: Foodies In The News
That's interesting, BM, as the last batch of tomatillo salsa I made I roasted them in the oven with onion and left them a bit too long - the taste was great, but the colour wasn't exactly inviting!
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Foodies In The News
Just in case anyone's in the Bath area this weekend - I only found out about this on an email just now but there's still Sunday!
https://www.greatbathfeast.co.uk/
https://www.greatbathfeast.co.uk/
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