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Nigel Slater: five recipes for fritters. A little fritter, rolled in crumbs, fried till crisp and wolfed (almost) straight from the pan, is a thing of joy. The fritter is at its best when the outside shell is crisp and the inside is soft and yielding; a filling of crushed peas and bacon; molten cheese, crushed chickpeas or perhaps soft, creamy rice. I use mostly breadcrumbs, fine, dried and fried till golden, on the surface of my fritters. Their lightness complements the rich filling. Occasionally I use toasted oats. I like my fritters tender and fragile. A dip of some sort, perhaps crushed tomatoes with fresh basil or yoghurt flecked with chopped coriander, makes a welcome accompaniment. Chickpea and beetroot patties You could cook your chickpeas from scratch if you prefer, but the canned ones work very well for this.

Makes 4, serves 2raw beetroot 150g chickpeas 400g can olive oil 3 tbspplain flour 1.5 tbspolive oil for shallow frying Using the coarse blade of the grater attachment, grate the beetroot and set aside. How to cook basic tomato sauce | Cookery Club. If you can cook a good tomato sauce, you can cook a good anything. To explain why, we must go back to first principles. Bear with me: it will make you a better cook. (Except maybe you, Gordon.

You can skip to the recipe.) Cookery Club has only two principles. The second rule of Cookery Club is: learn to trust your taste buds. But everyone knows you have to taste as you cook. Any tasty dish will achieve a balance between two or more of these flavours. There are two ways to make a tomato sauce – quickly with good fresh tomatoes (we'll wait till summer for that), or long and slow, which brings out their sweet, deep flavour. All-purpose tomato sauce For basic tomato pasta (and as a base for other sauces), lasagne, pizza bases, or adding to stews for depth of flavour. Makes about 500ml2 tbsp olive oil15 garlic cloves, thinly sliced2 x 400g tins chopped tomatoesA pinch of sugar (optional)3 tbsp extra virgin olive oil Salt 2 Add the tomatoes to the saucepan and stir.

The next level Showing off. The 10 best lentil recipes. Five jewelled dhal This dish gets its name from the five varieties of dhals used. I collected the recipe in Raipur, the capital of Chhattisgarh, India. Serves 4-650g urid dhal (black lentils)50g chana dhal (split black chickpeas)50g masoor dhal (red lentils)50g toor dhal (yellow pigeon peas)50g mung dhal (mung beans)1 tsp ground turmeric½ tsp chilli powder1 tsp ground garam masala2 large onions, finely chopped 2 tbsp ghee1 tsp whole cumin seeds½ tsp whole coriander seeds1 tbsp freshly grated ginger2-3 garlic cloves, crushedJuice from 1 lemon2 tbsp natural yoghurtA handful of chopped mint 1 Boil the dhals in 800ml water with turmeric, chilli powder, garam masala and chopped onions until soft. Do not skim off the froth. 2 Melt the ghee in a large frying pan. 3 Add the juice from the lemon and garnish with yoghurt and chopped mint leaves.

The Dhal Cookbook by Krishna Dutta (Grub Street) Warm lentil and baby carrot salad with labne 1 Preheat the oven to 200C/400F/gas mark 6. 2 Fry the onions. Google. Recipes. Cafe Paradiso: blog. Paradiso closed Good friday and Easter Monday · 16 April 2014 This coming Easter weekend, we will be closed on Good Friday – 18th – and Easter Monday – 21st. Open for both lunch and dinner on Saturday 19th, and back to normal service from Tuesday 22nd. REAL FOOD & WINE DINNER EVENT 28th APRIL · 2 April 2014 As part of the Real Wine month being run by Le Caveau wine merchants, Paradiso is hosting a special five-course dinner on Monday 28th April. The menu is a very exciting work-in-progress that will be posted closer to the day, so all I’ll say for now is that we expect to be able to bring you Gortnanain asparagus and artichokes as well as a special selection of Ballyhoura mushrooms, amongst other delights.

The evening will be just one sitting with a 7pm kick-off and is priced at €60 for dinner and matching wines. So, what is a ‘natural’ wine anyway, I hear you ask? Get to the telephone if you haven’t already…021 4277939. PRE-THEATRE MENU MORPHS INTO ALL-NIGHTER · 10 February 2014.