AUGUST’S ANSWERS TO ASK TOM

Thanks to all of you who sent in your cookery questions. Here are my answers to some that were sent in, check to see if yours is included. Sorry I couldn’t answer them all, but keep them coming in.

Philip from Dewsbury asked:

Had your chicken pie in the H&F last month and had the pleasure of meeting you in the kitchen. Question is how do you make the pie? Would love to try to copy it at home, it was simply amazing.

I’m so glad that you enjoyed the chicken pie. I’d love to send you the recipe but the process, as you can imagine, is very technical.

For example; the chicken crowns are brined and then cooked at a low temperature until the core reaches 70c, then chilled rapidly. The breasts are removed from the crown, followed by removing the skin from the breasts. We braise portobello mushroom, and for the remaining filling we shell pistachios and bine with a chicken mousse which is made in a paco jet. Each pie is then built individually, wrapped in caul fat and then in hot water polenta pastry.

It’s not a recipe that we will publish at the moment, due to the content development and complexity of the dish. But if we do, I will be sure to share it with you first!

Leo from Marlow asked:

Me and my grandma Wendy want to make the burgers I have at your Butchers Tap and Grill restaurant could you send me your recipe for the burgers.

Please try the ‘Ham’ burger recipe from my Best Ever Recipes cookbook.

‘Ham’ Burger with Proper Pickled Cucumbers, Dill and Sweet Mustard Mayonnaise

For the sweet mustard mayonnaise:

• 35g English mustard
• 1 egg yolk
• 10ml white wine vinegar
• 10g caster sugar
• 5g lemon juice
• 310g vegetable oil

For the pickled cucumbers:

• 200ml pickle mix, see page
• 1 cucumber
• 1tbsp flaky sea salt

For the garnish:

• 1 bunch dill
• 150g comte cheese grated
• 200g chestnut mushrooms
• splash of soy sauce
• salt and pepper
• 4 burger buns
• 8-10 washed little gem leaves

Method

1. To make the burgers, dice the ham and the short rib of beef into pieces about 2cm square and place into a bowl. Add the salt, dry sage, cayenne, cracked black pepper and garlic powder and mix together. Cover with clingfilm and place into the fridge for 4-6 hours.
2. After this time, put the mix through a meat grinder and mince it together. Place the mix into a bowl and mix vigorously together with your hand. You will feel it stiffen up and form a ball like mix. Separate into 4 equal portions of 250g. Shape these into burgers and place them into the fridge until you need them.
3. To make the mayonnaise, place the vinegar, egg yolk, mustard, sugar and lemon juice into a bowl and whisk together. Slowly add the oil until it emulsifies and thickens. Season and keep to one side.
4. Take the cucumber and slice it into long, thick pieces about 1cm thick and 5cm long on the angle. Place them into a bowl and season them with the flaky sea salt. Leave to one side for 10 minutes. Wash them off and pat them dry after this time. Place them into a bowl and pour on the 200ml of pickle mix. Leave them to steep in the vinegar for 1 hour.
5. Whilst the cucumbers are pickling, thinly slice the chestnut mushrooms and place them into a separate bowl. Season them with salt and pepper and a good splash of soy sauce. Leave the mushrooms to ‘cure’ for 15 minutes. After this time, they will have broken down and become soft. Squeeze the water from the mushrooms and place them onto a chopping board and run a large knife through them until they are roughly chopped. Keep them to one side.
6. Take the burgers from the fridge and fry or grill them to your liking. When they are just cooked, remove them from the heat. Spread the top of them with the chopped mushroom mix and then cover with the grated comte cheese.
7. Place the burgers under a medium grill until the cheese has melted. Remove from the heat.
8. Toast the burger bun. On the bottom of the bun spread a little mustard mayonnaise. Then put a couple of gem leaves. Stick the ‘ham’ burger on top. Drain a large slice of pickled cucumber and put that on top of the burger, then put a big dollop of the mustard mayonnaise. Cover with a load of picked dill and the lid of the bun on top and serve straight away!

Jan from Biddulph asked:

Hi Tom, when I make a quiche it comes out of the oven all fluffy and risen, and then it falls. Can I stop this?! I try and get the perfect wobble in the centre, I use three large eggs and 300ml whipping cream and then add my filling – favourite at the moment is asparagus, herb and feta (although there’s nothing wrong with a good old cheese and onion). So, any tips to stop my quiche sinking would be greatly appreciated! And make it look as good as it tastes!

My advice is to bake the quiche on a much lower temperature as the eggs soufflé when they are too hot.

Start cooking the quiche on higher temp and once you have the colour you are after, drop the temp to around 100c and bake until you have a slight wobble in the middle. Remove and leave to cool at room temp.

Victoria from Southampton asked:

Imagine your freezer defrosted (because someone – we don’t know who – left the door slightly ajar on one of the hottest days in UK history). What would you plan of action be to save the contents? Asking for a friend.

I’d batch cook as much as possible to make a load of ready meals for later in the week. Once the freezer is cold enough again, freeze them for a later date.

Kevin from Aylesbury asked:

What can I do with new potatoes to get loads of flavour into them? I usually boil them and then put loads of butter and salt in while they steam. Getting bored with that.

Try roasting them in a tray with a sprinkling of salt, garlic and dried herbs. Once almost ready add some malt or balsamic vinegar to the roasting tin so the potatoes soak up the flavour.

Or add curry spice or paste, with garlic and ginger. When cooked add a load of chopped pickled chillies and coriander to the spuds and top with a grated cheese. Pop back in the oven till melted. Proper tasty.

You could also boiling then mashing and adding bacon and cheese mash ??

Trev from Burgess Hill asked:

Hi Tom or should that be aye captain, I started my first allotment this year and have a load of beetroot coming into harvest and I was looking for recipe ideas or ways to preserve for the coming months like in Pickles or chutneys. Any ideas would be great!

I would always just pickle beetroot.

Or try making beetroot and horseradish relish, tastes great!

Julia from Newton in the Isle asked:

I would love to cook Calamari, but never have as I am worried about either cooking it too long or not enough. What would be your best tip for a someone who has never cooked it before?

You are best off buying frozen squid to fry calamari, the freezing process breaks the toughness down.

Simply defrost, slice, coat in flour, egg wash and then Japanese bread crumbs.

Deep fry in small batches until golden brown.

Chrissie from Ballymena asked:

Hi Lovely, Hope you and family had a great holibobs. Are you going to do a Veggie cook book? Or dare I push my luck and suggest a vegan cookery book. Fingers crossed.

All my cookbooks over the years have loads of vegetarian and some vegan recipes that I’ve created. However, I’m not sure that I can see myself doing a purely veggie or vegan focused cookbook.

This mostly because I enjoy eating steaks, fish, eggs and cheeses and so it wouldn’t be representation of my passions as chef or person.

Please keep you questions coming in.