Ex-Leon chef, Allegra McEvedy has been running a series of live virtual cookery sessions on the Guardian’s website. The next one is tomorrow night and I’m planning to take part if I get home in time. the idea is that you arm yourself with all the required ingredients (listed below) and then set up a laptop in the kitchen and await real-time instructions from Allegra. They’ve run several of these events – they call them ‘clickalongs’ – already; punters who’ve got involved have posted their culinary efforts onto the Guardian site.
Ingredients:
- 2 pork escalopes, each weighing in at 150-200g, about 1.5cm thick (NB: you can also do this with chicken – get a breast, peel off the fillet at the back, put it between 2 layers of clingfilm and beat it thin with the flat of a large knife).
- 320g sweet potato
- Half a tin coconut milk
- A few fennel seeds
- A handful of peanuts, salted is fine but plain roasted better
- Ground cumin & coriander
- Bunch of coriander
- 2 red chillies
- Couple of spring onions
- Couple of cloves of garlic
- A cucumber
- Couple of limes
- A few tbsp groundnut or plain oil (ie oil with not much flavour)
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Filed under: About me, Recipes to try Tagged: | Allegra McEvedy, Clickalong, Guardian Unlimited
