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.
Donna from Faversham asked:
I need a good carbonara recipe and tips on it please Tom.
Carbonara is one of those dishes that has a very good original recipe that has been messed around with over the years.
Firstly, I like to use Guanciale instead of pancetta, it is a cured pork jowl which has a lovely fatty rich flavour.
Secondly, and most importantly is the use of egg yolks and no cream in the sauce.
The recipe is very simple:
- Cook your spaghetti in salted water
- In a heavy bottomed pan sauté the lardons of Guanciale until it releases its fat and becomes golden, add the spaghetti and a good spoonful of pasta water
- Remove from heat
- Vigorously mix in an egg yolk per portion, a good handful of mixed grated pecorino and parmesan, this will emulsify with the moisture from the pasta and create that creamy sauce
- Season with black pepper and salt
Charmain from Kilmarnock asked:
Hi Tom, can I substitute pork shoulder for Braised Pig Cheek Stew from your Sunday Lunch show.
Yes, that’s absolutely fine. It would be good to get the shoulder into nice even pieces and then treat the same.
Catherine from Maidenhead asked:
Actually just wanted to say thank you – made the chicken and pearl barley soup and the date & walnut bread and they’re both amazing/ totally delicious- such fun and so rewarding – thank you Bring a pirate is great
That’s amazing, keep us up to date with the dishes you try and let us know how you get on.
Kevaljit from Hounslow asked:
I’d like to ask advice on pre-made lasagne sheets. Do they need to be soaked before making the layers, and how many layers should there be of pasta?
I think the good quality pre-made pasta sheets are excellent quality, I personally use De Cecco pasta. There is absolutely no need to pre-cook or soak. I like to do 3 layers, I butter the bottom of the dish and start with a small spoonful of cheese sauce then do ragu, pasta, sauce, ragu, pasta, sauce, ragu, pasta, sauce and cheese.
Kevin from Wheathampsted asked:
Do you have a favourite ‘one pot’ rice dish that’s packed with flavour? Something easy for mid-week or a weekend supper with friends.
This super simple chicken and vegetable rice dish is so delicious, easy to prepare earlier in the day and have it ready for dinner.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, peeled and sliced
- 4 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 teaspoon harissa paste
- 1 teaspoon of smoked paprika
- 2 large handfuls of Mediterranean vegetables, including courgettes & peppers
- 1 large cup of basmati rice or 200g
- 1 tin chopped tomatoes
- 1 chicken stock cube
- Salt and pepper
Method
- Heat the oil in the slow cooker and set on sear and add the chicken pieces. Season with salt and pepper and cook until starting to caramelise and nicely browned all over.
- Then add the sliced onions and cook for 4-5 minutes, whilst stirring frequently until softened and taking on a little colour.
- Tip in the harissa and paprika and cook for a further minute or two whilst stirring.
- Add the vegetables to the slow cooker, then add the basmati rice. Stir to coat then pour in the chopped tomatoes, a tin of water (around 400ml water) and crumble in the stock cube. Season with salt and pepper.
- Pop the lid on the slow cooker and cook on high for 4 hours or a low setting for 6 -7 hours.
- Alternatively, this can be prepared in a casserole pot and cooked in a low oven at 90 C for 4-5 hours.
Ella from Beaconsfield asked:
Dear Tom, is there any chance you can please show the same creative menu-changing-love to the veggie burgers in BT&G? For those of us who don’t like or can’t eat mushrooms – we would love you and the team to create a new flavour/ special celebrity veggie burger!!
We are working on new dishes for BT&G at the moment and aim to have them on the menu in the next 2 weeks.
Jacqueline from Enfield asked:
Hi Tom. Can I make bread with a good quality crème fresh? 👍
I love a soda bread made with crème fraiche.
Ingredients
- 200g wholemeal flour
- 120g crème fraiche
- 40ml milk
- 40g melted butter
- 2 teaspoons baking powder
- 5g salt
- Oats
Method
- Mix all the dry ingredients together, apart from the oats.
- Add in butter, crème fraiche and milk and combine until a sticky dough forms, then immediately form into two balls, flatten down to about an inch deep.
- Press a cross on the top of each from side to side, brush with milk and sprinkle with oats.
- Bake for 20 about 25 minutes at 185 C
Alastair from Ayr asked:
Hi Tom Loving Great British Menu! What a fab series. I was cooking an indian meal the other night but struggled with the timings. Had a Dal on the induction hob, pickled red onions prepared, had chicken tikka to grill along with grilling some fresh naan dough (2 mins a side) with a butter sauce on the go, and some oven rice (with double the water to rice volume). Any tips on how you would get it all to the table warm?
The trick is a holding oven. Once your rice is cooked, turn the oven down to 90 degrees.
Then cook/ heat each element over the next 20 minutes or so and place into the holding oven in a closed pot/dish
Set your table with the cold or room temp dishes/items, then when ready take dishes from oven and serve.
Jackie from Reading asked:
I’ve invited family over for Easter Sunday lunch, there will be 8 of us, this is the first time I’ve cooked for this number of people, what would you recommend I cook?
It has to be lamb! This dish is easy but super tasty and sure to impress your guests.
Ingredients
- 6 large waxy potatoes, peeled and thinly sliced
- 3 onions, thinly sliced
- leaves from 1 bunch of thyme
- 1 shoulder of lamb, about 2kg
- 1 head of garlic, separated into cloves and peeled
- 600ml chicken stock
- salt and pepper, to taste
Method
- Preheat the oven to 130°C/Gas Mark 1/2.
- Mix the potatoes, onions and thyme leaves together in a bowl and season.
- Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin side up.
- Use a knife to pierce the lamb all over, then put a clove of garlic into each hole.
- Pour over the chicken stock.
- Put the baking tray in the oven and roast the lamb for 4–5 hours, until the lamb is tender and the potatoes are cooked through.
- Remove the tray, cover it with foil and leave the lamb to rest for 20 minutes before carving.
Please keep you questions coming in.
