We Filmed With Booths & It Was fun!- Pomegranate Ice Cream, Orange Chicken & Purple Sweet Potato With Cox's Apple Latke.
Filming cooking food is always fun for me, filming live while cooking food is even more fun , especially when Lizzie from Peachy Digital is involved, and double especially when i’m using amazing ingredients sent to me by Booths.
Having Foodie Book Club in partnership with Booths is a dream for me .
Not sure if you’ve a Booths store near you, but if you have, your very lucky indeed . Not only are they a great support for Foodie Book Club, but they are behind independent businesses who supply them with amazing ingredients, and thats what i had to work with for the filming.
Filming live , or not, is a process, especially when given a list of ingredients to develop dishes using them. Luckily, thats what i do for a living, so it’s a bit of fun for me too.
The filming was on Saturday 21st November , and my work bubble person, digital marketer Lizzie Turner-Jones (Owner of Peachy Digital) was there to take care of the technical side with Booths on the other side.
If you’re up for watching it, heres the link and if you just want to make the dishes, heres how you do it.
Pomegranate Ice Cream
Pomegranate Ice cream.
What You Need
· 2 Large Pomegranate – Juiced and deseeded- See Tip Box
1 Lime – Zest & Juice
500ml Double Cream – See Tip Box
175g Icing Sugar - See Tip Box
How It’s Done
· Place all the ingredients into a large bowl and whip until you have a very thick cream (just less than soft peaks)
Freeze
a) Transfer the mixture to a prepared ice cream maker. Let it complete its cycle. Transfer it to an airtight container and place in the freezer to set up and freeze – Approximately 4 hours or overnight
b) Once ready for freezing, place the mixture into an airtight container and place in the freezer to set up and freeze – Approximately 4 hours or overnight
One Scoop Or two?
Tip Box
Pomegranate – The best way I found to juice a fresh pomegranate is to give it a gently, but very firm, roll and squeeze. Keep doing that until you can feel the seeds pop inside. Then cut a slit in the skin, squeeze out the juice into a strainer to catch any pips. Once you’ve done that, cut it in half and keep squeezing.
Icing Sugar – make sure there are no lumps in the icing sugar. If you lie your ice cream a little sweeter, add more icing sugar.
Cream – This works really well using plant-based cream.
Purple Sweet Potato & Cox’s Apple Latke
Purple Sweet Potato & Cox’s Apples Latke . Couldn’t resist adding a couple of eggs.
What You Need
2 x Large Purple Sweet Potatoes – Skin on, scrubbed clean & grated- See Tip Box
3 x Cox’s Apples – Skin on, scrubbed clean, cored & Grated - See Tip Box
5 x Large Eggs – Lightly forked – See Tip Box
200g Ground Polenta – See Tip Box
8 x Shallots – Peeled & grated
Salt & Pepper to Taste
100g Butter & 4 Tbsp Vegetable Oil to fry – See Tip Box
How It’s Done
Place the grated sweet potato, grated apples and grated shallots into a sieve over a bowl.
Using the back of a spoon to push down on the mixture until you squeeze out as much of the liquid as you can.
Transfer the mix to a large bowl, add the seasoning, eggs and polenta
Mix it all together until really well combined
Mix the melted butter and the oil together in a cup.
Add 4 tablespoons of the mix to a hot frying pan, let it melt and place spoonfuls of the mix into the hot butter oil mix – See Tip Box
Turn the frying pan to medium heat, and let them cook until dark golden brown on both sides- See Tip Box
Once one batch is cooked, remove and repeat. Keep them warm until you need them – See Tip Box
Tip Box
Eggs – Lightly forked, means- crack them into a bowl and using a fork, give them a mix to loosen them up a little.
Butter & Vegetable oil for cooking –
a) The amount of butter and oil you’ll need for cooking is up to you, so have some extra to hand just in case. It also depends on how many batches of the latke you make. I’ve recommended 4 Tbsp of oil to every 100g melted butter you use.
b) Melt the butter (in the microwave or on the stove) and mix the melted butter with the oil.
Apples and Potatoes – I’ve kept the skin on because I never want to lose any flavour or nutrients that are in or just under the skins of these two. Also great for digestion. However, if you’d prefer to peel instead of scrub, go for it
Polenta – Why use Polenta? Well, it seems so underrated to me, and for this recipe its perfect to add a bit of a bind and a little more yum to the dish. Polenta is a ground cornmeal, a complex carbohydrate (we’ve all heard how good they are for us) low in sugar, gluten free, a decent source of protein with lots of antioxidants. Replace with Matzo crumbs if you prefer
Cooking –
a) When spooning the mix into the hot butter and oil mix, don’t make the latkes too thick.
b) Don’t over crowd the pan, cook in batches of three or four.
c) Be patient when cooking them. Don’t turn them over to soon or they will break up.
d) To keep the latke warm before serving, layer them flat on a tray covered with non-stick parchment and keep in a warm oven.
Tangy orange chicken with a hint of umami.
Orange Chicken
What You Need
700g Chicken Thighs – Prepared- See Tip Box
5 Tbsp. White Vinegar
4 Tsp Cornflour
3 Tbsp Castor Sugar
3 Tbsp Worcestershire Sauce
Salt & Pepper to taste
2 Tbsp Vegetable oil for cooking
2 Large Navel Oranges – Zest & Juice – See Tip Box
Salt & Pepper to taste – See Tip Box
2-3 x Fresh Spring Onions to serve – Washed, trimmed & Sliced
1 Tbsp Sesame Seeds to serve
How It’s Done
Place the prepared chicken thighs into a bowl.
Add the cornflour, and mix really well until all the chicken pieces are coated. Set aside until needed
Take two bowls.
In the first combine the vinegar, sugar, salt and pepper and mix with a spoon until the sugar has dissolved completely.
In the second bowl, add the Worcestershire sauce along with the orange zest and the juice. Give it a stir to combine.
Add the oil to a frying pan and let it get hot. Once hot, add the chicken pieces and cook until both sides are a nice golden brown and the chicken is cooked all the way through.
Once the chicken is cooked, transfer it to a bowl and set aside until needed.
Reduce the heat on the frying pan, and add the sugar and vinegar mix. Bring it quickly to the boil, reduce the heat and let it thicken slightly (only about 30 seconds).
Add the chicken back to the same pan with the vinegar mix, then add the orange juice mix. Stir it all together, reduce the heat and let it cook slowly and gently until the sauce gets nice and sticky and coats the chicken pieces.
When ready, transfer to a serving dish, sprinkle with the cut spring onions and sesame seeds to serve.
Tip Box
Chicken Thighs– a) Why thighs? That’s an easy one, because in my opinion they are juicy and flavourful. If you prefer the breast, use that instead
b) Make it boneless, skinless and cut into bitesize pieces.
Oranges – Before grating the zest, give them a good clean in hot water.
Seasoning- How much salt and pepper you use is up to you. Give it a taste and don’t over salt. You can always put more in , but can’t take it out.
Orange Chicken, Purple Sweet Potato with Cox’s Apple Latkes. - with a couple of runny eggs
