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Saliha Mahmood-Ahmed
Dr Saliha Mahmood-Ahmed (born 23 October 1987) is a British doctor, chef and winner of the BBC's MasterChef competition in 2017. Her final menu was to prepare a three-course meal for judges John Torode and Gregg Wallace which consisted of: * First course: Venison shami kebab with cashew and coriander green chutney, chana daal and a kachumbar salad. * Main course: Kashmiri style sous-vide duck breast, with crispy duck skin, freekeh wheatgrain, spiced with dried barberries, walnuts and coriander, a cherry chutney and a duck and cherry sauce. * Dessert: Saffron rosewater and cardamom panna cotta, served with a deconstructed baklava, including candied pistachios, pistachio honeycomb, filo pastry shards and kumquats. Early life Mahmood-Ahmed was born in Mansfield, Notts and raised in Ickenham, Middlesex. Career She was educated at Beaconsfield High School (Grammar School) for girls and studied Medicine at Kings College graduating in 2012. She began her career in medicine as a j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mansfield
Mansfield is a market town and the administrative centre of Mansfield District in Nottinghamshire, England. It is the largest town in the wider Mansfield Urban Area (followed by Sutton-in-Ashfield). It gained the Royal Charter of a market town in 1227. The town lies in the Maun Valley, north of Nottingham and near Sutton-in-Ashfield. Most of the 109,000 population live in the town itself (including Mansfield Woodhouse), with Warsop as a secondary centre. Mansfield is the one local authority in Nottinghamshire with a publicly elected mayor. History Roman to Mediaeval Period Settlement dates to the Roman period. Major Hayman Rooke in 1787 discovered a villa between Mansfield Woodhouse and Pleasley; a cache of denarii was found near King's Mill in 1849. Early English royalty stayed there; Mercian Kings used it as a base to hunt in Sherwood Forest. The Royal Manor of Mansfield was held by the King. In 1042 Edward the Confessor possessed a manor in Mansfield. William the Conqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnuts
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true botanical nut. After full ripening, the shell is discarded and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts (''Juglans cinerea'') are less commonly consumed. Characteristics Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for food after fully ripening between September and November, in which the removal of the husk at this stage reveals a browning wrinkly walnut shell, which is usually commercially found in two segments (three or four-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a membranous partition. The seed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaconsfield High School
Beaconsfield High School (commonly known as Becky High) is a girls' grammar school in Beaconsfield, Buckinghamshire. The school takes girls from the age of 12 through to the age of 18 (A-levels). In order to gain admission into Beaconsfield High School, students from Buckinghamshire primary schools are required to take the 11+ examination and score an average of 121/141 across at least one exam, although students who score in the region of 117 will be considered for 'appeal'. The school has approximately 1,100 pupils with around 180 in each year group. The school has around 60 classrooms and built a new 'sixth form area' in 2010 which provided around 12 new classrooms, a fully equipped computer room, a new canteen with a larger seating area and a new common room. Academics In September 1997, the Department for Education and Skills (DfES) awarded the school specialist school status as a Technology College. It has been awarded a second specialism as a Language College. The school ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ickenham
Ickenham is an area in Greater London, forming the eastern part of Uxbridge and within the London Borough of Hillingdon. While no major historical events have taken place in Ickenham, settlements dating back to the Roman occupation of Britain have been discovered during archaeological surveys, and the area appears in the Domesday Book. Buildings from the 14th, 15th and 16th centuries remain standing and have been restored in recent years. The village was originally split into four manors, but later there were two: Ickenham and Swakeleys. The old manorial home of Swakeleys, a 17th-century Jacobean architecture, Jacobean mansion Swakeleys House still stands, and much of the Swakeleys estate was sold for housing in the 1920s. Ickenham's manorial home, Manor Farm, now forms part of Long Lane Farm. A military station, RAF West Ruislip, was opened in 1917. Its final use was for the Navy Exchange of the U.S. Naval Activities, United Kingdom command between 1975 and 2006. At the Unite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumquats
Kumquats (; zh, 金桔), or cumquats in Australian English, are a group of small fruit-bearing trees in the flowering plant family Rutaceae. Their taxonomy is disputed. They were previously classified as forming the now-historical genus ''Fortunella'' or placed within ''Citrus'', . Different classifications have alternatively assigned them to anywhere from a single species, ''C. japonica'', to numerous species representing each cultivar. Recent genomic analysis would define three pure species, ''Citrus hindsii'', ''C. margarita'' and ''C. crassifolia'', with ''C. x japonica'' being a hybrid of the last two. The edible fruit closely resembles the Orange (fruit), orange (''Citrus sinensis'') in color and shape but is much smaller, being approximately the size of a large olive. The kumquat is a fairly cold-hardy citrus. Etymology The English name "kumquat" is a borrowing of the Cantonese ''gāmgwāt'' (). Origin The kumquat plant is native to Southern China. The historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filo Pastry
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). ''The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honeycomb Toffee
Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar (or corn syrup, molasses or golden syrup) and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide. The sponge-like structure is formed while the sugar is liquid, then the toffee sets hard. The candy goes by a variety of names and regional variants. Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate, a popular example being the Crunchie bar of Britain or the Violet Crumble of Australia. Regional names Honeycomb toffee is known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistachios
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as ginger root. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). Recipes vary from region to region, but the general principle is to boil t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panna Cotta
Panna cotta (Italian for "cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. History The name ''panna cotta'' is not mentioned in Italian cookbooks before the 1960s,Luigi Carnacina, Luigi Veronelli, "Panna Cotta," ''La Cucina Rustica Regionale'' 1:156, 1977, based on ''La Buona Vera Cucina Italiana'' (not seen), 1966Camilla V. Saulsbury, ''Panna Cotta: Italy's Elegant Custard Made Easy'', p. 14 yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called ''latte inglese'' 'English milk,' made of cream cooked with gelatin and molded, though other sources say that ''latte inglese'' is made with egg yolks, like crème anglaise; perhaps the name covered any thickened custard-like preparation. It could a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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