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Darina Allen |
11 Nov 2009 |
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 The forgotten skills of cooking.
Once upon a time cooking skills would have been passed from generation to generation, but when food started to be wrapped in plastic, we started to forget where it came from. Darina Allen is a food writer and runs Ballymaloe, an award winning cookery school in County Cork. She talks to Jenni about her new book, and will be cooking some tasty apple fritters in the studio.
Forgotten Skills of Cooking - The Lost Art of Creating Delicious tv Produce, with Over 700 Recipes is published byKyle Cathie Ltd ISBN-10: 1856267881
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RECIPE FOR APPLE FRITTERS |
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Serves 6-8
110g (4oz) plain white flour
pinch of salt
1 egg
150ml (5fl oz) milk
good-quality vegetable oil, for frying
450g (1lb) cooking apples (about 4), Bramley’s Seedling or Grenadier
225g (4oz) caster sugar
Sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg. Use a whisk to bring in the flour gradually from the edges, slowly adding in the milk at the same time. Leave the batter in a cool place for about 1 hour. Heat the oil in a deep-fryer to 180°C (350°F). Peel and core the apples. Cut into rings, no thicker than 1cm (1⁄4in). Dip the rings into the batter and lift out with a skewer, allowing the surplus batter to drain off, then drop into hot fat, a few at a time. Fry until golden brown, drain well on kitchen paper. Toss each fritter in caster sugar. Serve immediately on hot plates with softly whipped cream. These can also be shallow-fried in a pan. You can add a teaspoon of cinnamon to the sugar to toss the apples in for extra flavour. |
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