JUNE’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.

Sally from East Harling asked:

Hi Tom, I am given fresh rhubarb by a friend but never know how to cook it, btw sugar is out, but would use stevia. We’re not a fan of the crumble idea, what would you suggest?

Stevia is not quite right for rhubarb due to its sour nature, I would recommend using honey or agave.

Try making my Rhubarb compote, this can be served with yoghurt, ice-cream, rice pudding or porridge.

1. Place the rhubarb, orange zest and juice, stem ginger and sweetener in a small saucepan.
2. Bring to a simmer over a medium heat, then cook for about 5 minutes until the rhubarb is just soft.
3. Stir in the strawberries and remove from the heat.
4. Leave to cool slightly, the compote can be eaten hot or cold.

Carol From Marlow asked:

I would love to know how to cook a perfect poached egg I never seem to get it right

Check ‘How to poach a perfect egg‘ on my YouTube channel.

Dave from Basingstoke asked:

I have a trusty Webber coal BBQ that I’ve had for years. I see a lot of chefs using the green egg BBQs. They look great, but are they worth the money?

I would say absolutely, they have a lifetime guarantee  on the ceramics and are more economic on fuel, plus they look fantastic in the garden!  They are so easy to use, I can assure you that if you get one it will be a life changer.

Paul From Poole asked:

My batter doesn’t stay on the fish but ends up in the oil.  What am I doing wrong?

Make sure you fish is coated in flour before you dip it in the batter.  Your batter shouldn’t be too thin, it should be the thickness of double cream.

Your oils needs to be at 180c before you carefully lower the fish in to the hot oil.

Phil from Ledbury asked:

Tom, when I was a lad my mum used to do boiled sausages which were in a white delicious sauce. Have you got a sausage casserole recipe you could recommend? Also on another subject as a lad we had danish friends who used to make a fantastic rhubarb jelly which had an odd name which sounded a bit like “Routblue” but that’s probably no it. Any idea what it was or how to make it. It was thick almost like a custard.

Sorry, I don’t have answer for your Danish Rhubarb Jelly but I do have some sausage casserole recipes. Check out my new Outdoor Cooking book for the spicy sausage stew, simply swap out the chorizo if you don’t want the spice.

Or you could try this sausage and butterbean casserole – it serves 6 people.

• 2 tsp hot smoked paprika
• 1 tsp ground cumin
• 2 tbsp thyme leaves
• 250ml red wine
• 2 x 400g tins chopped tomatoes
• 500ml chicken stock
• 2 x 400g tins butterbeans
• 1 tbsp sherry vinegar
• 2 handfuls of flat-leaf parsley, roughly chopped
• Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Line a baking tray with baking parchment.
3. Lay the pork sausages on the lined baking tray and cook in the oven for about 15 minutes, or until browned but not fully cooked all the way through.
4. Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat, add the sliced chorizo and cook for 5 minutes, until browned and crispy. Remove from the pan and set aside.
5. Add the diced red onions to the pan and cook for 7–10 minutes until softened.
6. Add the garlic and peppers and cook for a further 5 minutes. Stir in the ground spices, then add the thyme and wine. Allow to bubble until the liquor has reduced by half, about 5–7 minutes.
7. Add the tinned tomatoes, chicken stock, browned sausages and chorizo. Cook for 20 minutes, then stir in the butterbeans and sherry vinegar and cook for a further 5 minutes. Stir through half the parsley.
8. Serve scattered with the remaining chopped parsley and with plenty of crusty bread alongside for soaking up the tasty juices, if you like.

Karen from Storrington asked:

Cooking prawns. When I have them out, sometimes they are perfect, not always. The perfect ones for me when they are all fresh tasting, almost crumbly in texture and not tough at all. Help, please, I need to be able to cook them like that myself, all crumbly and soft and not tough! I’ve tried shorter cooking time, longer cooking time, griddling, BBQing, but I’m doing something wrong!

Fresh prawns are great but try using frozen prawns as the collagens break down in the freezing process which makes them nicer to eat.  You could also try carabineros, quite possibly the tastiest, meatiest  prawn you can get.

Caitriona from Strassen asked:

Any recommendations for replacement for cling film in your delicious turkey sausages and beans recipe? We are trying to be more environmentally friendly. 

I would suggest using recyclable freezer bags.

Keep sending your questions in to me.