Ramen salad with roasted eggplant and shishito peppers.
Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables.
But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals.
Felicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
My search for an extraordinary chocolate cake led me to a men’s room in Paris! From pastry chef-cookbook author David Lebovitz, author of The Sweet Life in
Cornbread’s buttery crumble is taken to new heights here with a scattering of crisp bacon bits and citrus peel nuggets.
20g lard or 1 tbsp oil
4 rashers of streaky smoked bacon, finely chopped
200g medium cornmeal
1 tsp baking powder
½ tsp salt
½ tsp soft brown sugar
1 egg, beaten
2 tbsp chopped mixed peel
1 Preheat the oven to 220C/425F/gas mark 7. Heat the fat in a small, ovenproof, heavy-based frying pan (about 20cm diameter) until it sizzles. Add the bacon and cook until crisp.
2 Meanwhile, mix the cornmeal, baking powder, salt and sugar in a large bowl and whisk the egg and buttermilk in a jug. Lift the bacon out of the pan with a slotted spoon and set aside, keeping the pan on the heat.
3 Pour the egg mixture into the cornmeal mix and stir, then fold through the bacon and peel, followed by the bacon drippings from the pan.
4 Tip the batter into the hot pan and bake for about 25 minutes, until golden on top. Let it sit for a few minutes before turning it out. Serve cut into wedges, with plenty of butter.
There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a
And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home, which we’ll introduce you to in just a bit.
Why buy those overpriced truffles from the chocolate shop? They’re so easy to make at home (you’ll just need to get your chocolate coating technique down). This recipe does make a fairly large batch, so it’ll be a good idea to share… if you can.