Yep, I idolise Mr. Henderson. He in turn, is extremely impressed with Simon Hopkinson. Here Henderson waxes lyrical about Mr. Hopkinson’s rather quirky “Roast Chicken and Other Stories
Well 50-11 anyway, we’ll have to wait for 10-1.
Gratifying to see a number of books that we already have, and a very useful list to start researching new purchases.
50 Best Cookbooks
I’m from Derbyshire, but had never heard of these before. I wish I had, they are not only delicious *and* healthy, a combo sometimes hard to find, they are also extremely versatile. As versatile as something very versatile indeed.
They work well on their own, or as an accompaniment to a typical (not so healthy) English Breakfast of bacon, beans sausage and eggs, or mixed with parma-ham and some cheese. I imagine they’d be very good with any number of different ingredients, either mixed in and cooked with the batter, or as a filling to the cooked oatcake.
Sweet or savoury – whatever you fancy. The recipe is easy and relatively quick (1 hour wait) – I got this one from the Beeb.
8 oz fine oatmeal,
8 oz whole-wheat or plain flour,
1 tsp salt,
1/2 oz fresh yeast,
1 1/2 pints warm milk and water, mixed half and half
1 tsp sugar
1. Add salt to flour and oatmeal.
2. Dissolve yeast with a little warm liquid and add sugar. Allow to become frothy.
3. Mix dry ingredients with yeast and rest of warm liquid to make a batter.
4. Cover with clean cloth and leave in warm place for 1 hour.
5. Bake on well-greased griddle. Put enough batter onto griddle to produce an oatcake to a diameter of your choice.
Derbyshire Oatcakes can be around 6 or 7 inches, Staffordshire Oatcakes are more like 9 inches in diameter.
Turn oatcake after 2-3 minutes when upperside appears dry and underside is golden brown, and cook for another 2-3 minutes.
Angela made this recipe the night before last. Gobsmackingly good!
Aromatic chicken pilau « Food4Thought.
Have just spotted Andy Connelly in The Grauniad – great articles on food and the science behind it.
Here are some links to whet your appetite:
The Science and Magic of Cheesemaking
The Science of Cake
The Science and Magic of Breadmaking
I am reminded of Harold McGee. If you only get one book on cooking it should be his On Food and Cooking.