Beers for a merry Christmas Tony Naylor has chosen a dozen of the best, readily available supermarket beers, and our expert panel has supplied a tasty list of exotic ales for you to track down and savour. Merry Christmas! The panel: Fiona Beckett is the Guardian's wine writer. Pete Brown is a writer, blogger and all-round beer expert. He has a new book out, Shakespeare's Local (Pan Macmillan, £16.99). Jonny Heyes runs the Manchester bars Port Street Beer House, Common and the Beagle. 1. Supermarket buy: Nils Oscar, God (Waitrose, £1.69). Look out for: McVeigh and Brown plump for British craft brewery Windsor & Eton's Republika. 2. Supermarket buy: Dead Pony Club (Sainsbury, £1.69). Look out for: Dark Star's 3.8% Hophead is popular with the panel, and Kernel's miraculous Table Beer - just 3%! 3. Supermarket buy: Sierra Nevada's Torpedo (Tesco, £2.18). 4. Supermarket buy: Weihenstephan Hefe Weissbier (Sainsbury, £2.05). 5. Supermarket buy: Black Sheep (Sainsbury, £1.99). 6. 7. 8. 9. 10. 11. 12.
(S')accomoder des restes (S')accomoder des restes Le recyclage à la maison ne me semble pas plus éloigné qu'une simple histoire de bon sens... Après épluchures, dix façons de les préparer, Sonia Ezgulian propose de magnifiques secondes vies aux déchets habituels de nos cuisines : dans déchets, dix façons de les accomoder, arêtes, os et pépins trouvent un nouveau souffle. Car les restes de cuisine, comme les déchets, peuvent rebuter. Pourtant, tous les cuisiniers --même les 'grands' et les médiatiques-- font très bon usage des avanies de l'assiette et de la préparation. Les habituels laisser-pour-compte ont une certaine noblesse, puisque ce sont eux mêmes qui renforcent les arômes et donnent du nerf à une préparation. Alors si vous avez envie de faire quelques économies, mais surtout d'être créatif, inventif, et de vous amuser, ne considérez plus les noyaux comme un pépin !
The 10 best stew recipes Fragrant lamb with prunes and almonds Although lamb shanks have become chic and expensive, you could easily make this tagine with boneless lamb shoulder cut into chunks to keep the cost low. It's just as delicious. Serves 6 2.5kg of lamb shanks, or 1.8kg of boneless lamb shoulder, trimmed of fat2 tbsp butter2 medium onions, thickly slicedPinch of saffron threads6 garlic cloves, choppedA thumb-size piece of ginger, peeled and slivered1 small cinnamon stick1 tsp coriander seeds1 tsp cumin seeds1 tbsp ground ginger1-2 tsp ground cayenne pepper150g golden raisins300g pitted prunes750ml chicken broth or water300g chopped tomatoesSalt and black pepper For the garnish1 tbsp butter200g blanched whole almondsLarge pinch of saltSmall pinch of sugar 1 Preheat the oven to 160C/325F/gas mark 3. 2 Melt the butter in a large frying pan. 3 Put the lamb in a deep casserole and spread the onion mixture over the meat. 4 Take the dish from the oven and remove the foil and lid. Daube de boeuf provencale Serves 4
Celery rémoulade Le celeri rémoulade is a popular celery root salad with a mayonnaise-based dressing. You can serve it with other little appetizers such as carottes râpées (freshly shredded carrots with a lemon juice and olive oil dressing), sliced tomatoes, cubed beets (boiled about 30 minutes in a pressure cooker), macedoine, etc... Artfully arranged in concentric circles in one big plate these colorful salads will look like a beautiful and edible flower. :-) Celery rémoulade can be found at any deli in France but since it isn't the case in Sunnyvale, as probably in many other places around the globe, why not make some ourselves? It's very easy. What you need:- 1 celery root- rémoulade dressing: . 1 hard-boiled egg (10 minutes) . 1 raw egg . 2 tablespoons Dijon mustard (e.g. 1. 2. 3. 4. 5.
Easy weekend recipes: fried eggs, poached egg with salmon Fried eggs with spicy tamarind dressing You can up the ante and use duck eggs rather than hen's eggs in this dish, which are rich and delicious. I also like fried eggs with XO sauce or oyster sauce. Serves 1-2For the fried eggsfree-range or organic eggs 2 large vegetable oil for deep-frying shallots 2, thinly sliced combined mint, coriander and Thai basil leaves (available from Asian stores or Waitrose) 1 small handful For the dressing fresh red chilli 1 long, halved, seeded and chopped wild green chillies (from Asian stores) 3,chopped garlic clove 1, chopped coriander stems 2, chopped caster sugar 1½ tbspfish sauce 1½ tbsplime juice 1½ tbsptamarind water(tamarind available from Asian stores or online) 1½ tbsp To make the dressing, pound the chillies, garlic, coriander stems and sugar in a mortar with a pestle to a fine paste. Heat the vegetable oil in a wok or deep-fryer until just starting to smoke, about 180C. Smoked salmon with poached eggs In the meantime, toast the bread.
101 Cookbooks - Healthy Recipe Journal How to cook the perfect … crumpets Anyone puzzled by the origins of the appreciative term "nice bit of crumpet" has clearly never had a good one. Well toasted, and decently adorned, these fluffy yeasted tea cakes are – and I don't use this phrase lightly – properly, hopelessly sexy. Indeed, a fellow food writer recently told me her husband wooed her with homemade crumpets. It's possible to buy decent ready-made versions but as Elizabeth David observes in her English Bread and Yeast Cookery, crumpets are infinitely better "freshly cooked, warm and soaked in plenty of butter" – indeed the true connoisseur will continue to spread until it seeps from the bottom. The problem that exercises many wannabe crumpet cooks is the small matter of the holes that separate the crumpet from the yeasted pancake. Flour Delia Smith and Stevie Parle use 100% strong bread flour, and Gary Rhodes' New British Classics 100% plain. Raising agent Liquid Thrifty Rhodes mixes his dough with water, while Smith uses milk. Seasoning Time and cooking
Readers' recipe swap: Roast | Felicity Cloake Cook readers never fail to surprise: I expected a volley of roast lamb and ribs of beef this week, but instead I found myself cooking Portuguese sea bream and searching for Syrian pepper. Roasting concentrates flavours, and that rings true for my top two recipes this week, Katherine Hackworthy's sweetly spiced cake is beautifully moist and fluffy, while Cheeku Bhasin's colourful salad made the perfect spring lunch. No horseradish required. The winning recipe: spicy roasted butternut squash salad with tahini and yoghurt dressing I created a delicious spicy, butternut squash salad that I cannot stop eating! It's healthy, moreish and flavourful. Cheeku Bhasin, Mombasa, Kenya cook2jhoom.wordpress.com Serves 4-6 1 medium butternut squash, peeled2 tbsp olive oil1½ tsp cumin powder1½ tsp smoked paprika ½ tsp turmeric½ tsp cinnamon½ tsp ground cardamom1 large onion, sliced into wedges150g mixed salad leaves150g cherry tomatoes, halved 1 pepper, sliced4 tbsp toasted mixed seeds Serves 2 Serves 4
The 10 best sandwich recipes Bill Oglethorpe's Borough Market three-cheese toastie The aim with this exceptional toasted cheese sandwich is to let the ingredients speak for themselves. The montgomery cheddar is made with raw milk and matured as a cloth‑bound cheese for 18 months. A small proportion of comté and ogleshield cheeses broadens the flavour. Makes 1 80g montgomery's cheddar, grated10g comté cheese, grated10g ogleshield cheese, grated2 slices of Poilâne sourdough bread2 tsp mixed chopped white and red onions, leek and crushed garlic 1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). 2 Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Recipe supplied by Bill Oglethorpe of Kappacasein dairy, kappacasein.com Egg salad sandwich This recipe always gets rave reviews. Makes 4 1 Place the eggs in a saucepan big enough for them all to sit in a single layer. Tortas de Carnitas Makes 8 Makes 2
How to make a Spanish hot chocolate We have a knack in this country for creating chocolate dishes that don't really taste of chocolate. At school, for instance, there was that brown "chocolate" custard that tasted like a slightly dustier version of the yellow custard, which in turn tasted nothing like custard. And for many decades, all hot chocolate in Britain was made from thin grey dishwater, rendered palatable with a sachet of sugar. Even in these culinarily enlightened times, a truly satisfying hot chocolate can be hard to find. What's needed is a certain density, both of flavour and texture. I have had hot chocolate in Peru thickened with oatmeal (not bad) and in Colombia made with condensed milk, thick cream, butter, and whipped cream (a bit much). Serves 4 2 tsp cornflour500ml milk120g dark chocolate, grated1 tbsp sugar (optional) 1 In a small bowl, mix the cornflour with a little of the milk to make a light paste. 2 Heat the rest of the milk in a saucepan until hot, but not boiling.
In search of the perfect burger What seems like a hundred years ago, a phenomenon arrived in my provincial city. Its name was McDonald's. My fellow citizens went wild for the place, overwhelmed by its novelty, by the thin salty 'fries' ("Fries? Whit the buggery are yon?"), the burger that actually bent in the middle and its sweet, exotically seeded bun, the whole, glamorous American-ness of it all. As food writer and burger maven Josh Ozersky puts it in his book on the iconic beef sandwich: "nothing says America like a hamburger". What is it about burgers that's creating this current critical mass? Burgers are the perfect fodder for a recession-hit Britain newly fixated with what it is putting down its neck: the latest, hottest new burger will still cost you less than a fairly ordinary plate of pasta. Lucky ChipE8, NW5, London, Royale wit cheese [sic], £8 Meat: Salty! Bun: Big and bouncy. Toppings: Mustard and ketchup. USP: Oozy, gooey, juicy, a handsome aristocratic two-hander that lands a magnificent beefy punch.
The 10 best lunchbox fillers Pearl barley and puy lentil salad with sweet potato, broccoli and tomatoes There's no need to bring bottles of dressing into the office with you as this filling salad can be dressed the night before and still tastes great the following day. Serves 23-4 small sweet potatoes, scrubbed, skins on, sliced into 1cm-thick discsA handful of baby vine or cherry tomatoesOlive oil, for roasting100g pearl barley100g puy lentilsJuice of 1 small lemon1 broccoli, cut into small floretsSalt and black pepper For the dressing1 tbsp wholegrain mustard1 tbsp apple cider vinegar½ tsp ground cumin1 tbsp extra virgin olive oil 1 Preheat oven to 180C/350F/gas mark 4. 2 While they are roasting, place the pearl barley in a small saucepan along with 350ml water and cook for 15-20 minutes or until all the water has been absorbed. 3 Meanwhile, go through the same process with the lentils in another saucepan. 4 Rinse the barley and lentils in cold water and drain thoroughly before adding both to a large mixing bowl.