Saturday, February 21, 2015

Happy Chinese New Year

19 , February

Happy Chinese New Year! Dish Food Editor Claire Aldous shares one of her most popular recipes of all time to celebrate - an easy, fragrant Kung Pao Chicken. Sometimes the simplest things are most delicious, exemplified by Claire's miniature florentines below. Little and Friday have got simplified deliciousness down to an art, as I found out when I visited this week to get a sneak peak at a very exciting new development...

Online Editor, 

Florentines (gf)

Gorgeous little bites of sticky caramel, crisp nuts and a little tartness from the mixed peel. Finish with a half robe of chocolate and devour.

View Recipe

Kung Pao Chicken

A favourite dish of a 19th century Qing Dynasty governor of Sichuan, Ding Baozhen, this quick stir-fry is wonderfully succulent when made with chicken thighs.

View Recipe

Sam Mannering's Scottadito with Artichoke Pesto

Scottadito means ‘burned fingers’ in Italian. These make extremely good and substantial finger food. Lamb is more accessible, but look out for veal if you can.

View Recipe

Chickpea flour pancakes w/ fennel roasted summer vegetables and tahini yoghurt

These chickpea flour pancakes require no egg and have an incredible nutty flavour. I make a version of this dish all year round - simply roast whatever vegetables are in season.

View Recipe

No comments:

Post a Comment