Rachel Khoo reeling after ‘insane’ reaction to The Little Paris Kitchen Chef Rachel Khoo has received overwhelming support for her new show The Little Paris Kitchen on Twitter, with fans keen to get her advice on cookery and fashion. The BBC’s Paris-based cookery show sees chef Khoo â originally from Croydon â conjuring up culinary delights in her tiny kitchen, with her simple recipes and vintage-tinged fashion sense going down a treat with viewers. Khoo’s Twitter followers soared into the thousands during The Little Paris Kitchen’s opening episode which aired last night, leading her to remark: ‘It’s insane. Trying to respond to all the lovely tweets. Impossible!’ Croque madame and coq au vin were on the menu, but the public seemed just as taken with her chirpy personality and chic Parisian look, with one commenting: ‘@rhkooks is so wonderfully fabulous it’s making me a little bit sad :)’. Another user remarked: ‘I think the BBC got Rachel Khoo in so Nigella can retire.’ The Little Paris Kitchen returns on Monday at 8.30pm.
How Brit Rachel Khoo seduced the French with Paris' smallest restaurant Six years ago Rachel Khoo was a graduate from Croydon, but now her tiny Paris restaurant is seducing French diners and has left her the talk of the town. Six years ago, Rachel Khoo might have been sitting across from you reading Metro Life on her way to work. Now, the 31-year-old is a Gallic culinary star. When Khoo talks about leaving Britain to set up life in Paris, it sounds more like an idyllic film than reality. âI didnât have any friends here, I spoke no French, I wasnât even GCSE French standard when I left,â Khoo tells me in the tiny 19th arrondissement flat she now calls home. But upping sticks paid off. After the patisserie course, Khoo worked in cookbook store La Cocotte and ran baking workshops â her Pimp My Cake class was a favourite among Parisian fashionistas. But it was when she set up Parisâs smallest restaurant in her 21sq m flat two years ago that Khoo began to really attract attention. When a new lunch date was advertised, people responded in 20 seconds.
Pressure cookers are hot again! Our mothers swore by them (or at them), now the kitchen's scariest gadget is making a comeback By Anne Shooter Updated: 10:05 GMT, 5 March 2010 'Aarrgh!!' My usually mild-mannered mother's scream was followed by a stream of extremely colourful expletives. My brothers and I rushed into the kitchen and tried to conceal our amusement. There was green sludge everywhere. 'It's pea soup,' said my mum, and nodded towards the hob. Boiling point: Anne Shooter put a variety of pressure cookers to the test She'd always hated the thing and left it to Dad to use - it was the kind of gadget that appealed to the scientist in him (he's a pharmacist) and I remember him trying to explain to me how the increased pressure meant the temperature was higher and that was why the food cooked so much more quickly. But Mum hated the way it whistled and spat, threatening to do just the thing it had done now. I wasn't so keen on it either. And now I had seen a pressure cooker explode - or, at least, experienced the aftermath - there was no way I was going to use one as an adult. This was better.
How to choose a pressure cooker and accessories. Choose the proper pressure cooker for your needs. How to choose a pressure cooker If you use Mom's or Grandma's old pressure cooker, know that the only way to release pressure quickly to release the lid is to place the pressure cooker in the sink and run cold water over it to bring down the temperature and pressure. This can take as little as 5 minutes or up to 20 minutes for a full pot of stew or soup. However, today's pressure cookers give you a choice of a quick-release option, taking even less time to finish that meal and without the need for wasted water to cool things down. When purchasing your pressure cooker, keep in mind the 6-quart size is the standard for most recipes. Select a cooker with a detachable pressure regulator that can adjust the pressure to low (5 pounds=220 degrees F./100 degrees C.), medium (10 pounds=235 degrees F./115 degrees C.), or high (15 pounds=250 degrees F./120 degrees C.). Pressure cooker accessories • One of the most important accessories you will need is a timer.
empire roast chicken Method Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Slash the chicken's legs a few times right down to the bone. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath.
Nigel Slater's pork pie recipe Pork Pie. Photograph: Jonathan Lovekin It has never really occurred to me to make my own pork pie. I mean, why would anyone want to, with so many good ones around in the shops? You can't walk more than a hundred yards down the average high street without coming upon a perfectly acceptable version. Well, let me tell you why. I am not always sure about the fillings for some commercial pies. I should explain that I am exceptionally fond of a slice of pork pie. So here I am doing battle with pastry that would be difficult enough to deal with if it was cold, but this stuff is warm and slithery and seemingly incapable of standing up on its own. Seasoning is the make-or-break moment with something like this. What with the stock, the filling and the pastry, making a pork pie is something to file under "a bit of performance". Pork pie 1kg boned pork shoulder250g pork belly250g streaky bacon2 bushy sprigs of thyme2 sage leaves½ tsp ground mace½ tsp ground white pepper2 good pinches ground nutmeg
Golden Potstickers Recipe I'm writing this post from 35,000 feet. We're rocketing through the clouds at 550 m.p.h, the wilds of Canada are below me, and I'm wedged into my seat on a nine hour flight. London is the destination, my hit list is long, and I've got some good stuff to eat tucked under my seat right now. I was on a bit of a dumpling bender leading up to my departure. In part, because I knew I wanted to pack a luck box full of them for the marathon flight. Let me start off by saying, these aren't traditional in any way. I'd argue, these dumplings are the distant (west coast?) Just so you know - there are a couple simple components at play here. I know a number of you were curious about my carry-on packing. - More Yellow Split Pea Recipes - - More Vegetarian Recipes - I use yellow split peas here, but you can swap in green split peas, mung beans, or lentils if you like. Start by making a scallion oil. Make a dipping sauce by sprinkling the chiles with sugar. Now, fill and shape the dumplings. Print Recipe
The perfect burger by the experts: Seven top chefs reveal their secret hamburger recipes By Lydia Slater Updated: 08:56 GMT, 11 April 2011 If you want your barbie to really sizzle, dish up a gourmet burger. here, seven top chefs reveal their secret recipes... The hamburger is probably the most popular food in the world. You can find spicy burgers in India, kangaroo burgers in Australia and the Japanese munch on 'hambaagu'. Classic: The hamburger is probably the most popular food in the world, and each country gives it their personal twist: spicy in India, kangaroo in Australia America is considered the true home of the hamburger, but rissoles of chopped beef have been a staple of East European cuisines for centuries. A early as 1834, a New York restaurant was offering Hamburg Steak on its menu, although the state of Wisconsin lays claim to the invention of the modern burger: in 1885, one young entrepreneur, Charles Nagreen, turned his homemade meatballs into sandwiches, which he then named hamburgers, and sold at county fairs. Serves 4 Serves 4 Serves 6 Serves 8
Skillet Eggs With Squash Recipe : Food Network Kitchens Directions Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible. Preheat the oven to 375 degrees F. Spread the squash evenly in the skillet. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Photograph by Con Poulos How to make perfect rice pudding We all have things in life that we're not very proud of. Until last week, one of mine, along with the tartan trousers I sported for most of 1996, was the revulsion I harboured for rice pudding. This started some years before the plaid madness, and is entirely attributable to the stuff we were given at school, which was snow white, astonishingly bland, and served with a mean little dollop of chewy red jam slopped carelessly into the middle. The rice Tom Norrington Davies' basmati rice pudding. The main ingredient in rice pudding isn't actually rice. In his lovely book, Just Like Mother Used to Make, a "culinary tour of British comfort eating and good old-fashioned food", Tom Norrington-Davies provides a recipe for cheat's rice pudding using risotto or basmati rice – alongside a more traditional version, I must add. Angela Hartnett uses arborio in her rice pudding, in a nod to her Italian heritage. The method Marcus Wareing's rice custard. Angela Hartnett's rice pudding. Baked Cream 1. 2.
Food - Recipes : Pepperpot stew with spillers dumplings perfect roast chicken Method Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets. To prepare your chicken Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/gas 9. There's no need to peel the vegetables – just give them a wash and roughly chop them. Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil. To cook your chicken Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. To carve your chicken Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour).
Bacon Blue Cheeseburger Potato Skins Yep, that’s what I said. Perfect for Super Bowl weekend? I think so.