Every week my husband and I do a “takeaway” dinner where we make our own takeaway-style food at home – and for the last couple of weeks this has been to try to perfect the gourmet burger experience at home. We are both rather partial to onion rings and we’ve gone through several recipes already, none of which worked particularly well, which we put down to the fact that we don’t have a deep fat fryer (and so were using a wok filled with about 1.5 inches of oil). However, I think we’ve now found a great onion ring recipe here.
The main recommendation arising would be to use half an onion – even though we love onion rings a lot, one onion serves many more than just us two! The rest of the onion can go into whatever mince mix is done for the burgers. Secondly, when draining them on kitchen roll, don’t stack them as the ones underneath will get soggy. That’s it, no more recommendations – the recipe is a winner!
The meringues before they all went wrong – I used a new brand of greaseproof paper which wasn’t particularly greaseproof and they stuck!
When meringues go wrong Eton Mess is the usual “save”. This happened to me recently, but I have found a new recipe that makes it look like it was deliberate to have chunks of broken meringue.
The Chocolate Meringue Semifreddo from Hugh Fearnley-Whittingstall is easy, delicious and makes a lovely change from Eton Mess. Just remember to pretend it was deliberate…
I bought this book (the second edition in blue) over a decade ago, and it has proven it deserves the prime place in my tiny bookcase in the kitchen. It is one of those reference books which answers all the basic questions you might have, from cooking times for joints of meat to how to boil an egg, as well as being packed full of all the classic recipes you might ever want to make. I see this as the one cookery basics book that is a must for every kitchen – and when comparing it to the other similar books (Delia Smith’s cookery course for example) it wins as the recipes are that much more reliable so that you don’t need to practise them (and then tweak them!) before a dinner party.
I refer to it all the time, and it is quite battered and mucky now! I used it this morning to check cooking times for soft boiling eggs from the fridge. My absolute favourite recipe from it happens to be one that is freely available on Leith’s website – the gingerbread recipe that I make every single christmas season
. If you are after a fail safe book to give to someone who has just set up their own house, or are just getting into cooking properly, this is definitely a must buy.