Thanks to all of you who sent in your cookery questions. Here are my answers to some of them. Check to see if yours is included. I’m sorry I couldn’t answer them all, but keep them coming in.
Kevin from Wheathampstead asked:
BBQ season is almost upon us once more (are you a charcoal or gas fan?) I love to hang about the BBQ with a decent glass of something cold and some tongs in my hand. The problem is, often the flavours blend into one. How do I cook a great selection of food and make sure I get different tastes and experiences for my family and friends without everything tasting like its been done the same way?
My personal preference is that I love cooking over charcoal. I love the flavour, the intense heat achievable and the whole ambience of it. However, I also use gas when time is of the essence, but the desire to cook outside with flame is too strong!!
As for flavours, it is probably worth considering marinades, temperatures and methods of cooking over flame.
Luckily, my new BBQ book will be released in a few weeks and all of the above are covered in detail.
Marilyn from Newton Stewart asked:
How do you cook crispy battered fish and chips?
There are a few things to consider,
Firstly, the fish—lightly sprinkle with salt and leave for 10 minutes, wash off, and pat dry. This will help firm the fish and prevent excess moisture from escaping when frying.
Next the batter- there are so many versions, and a lot use special ingredients like modified wheat starch, but I think this s a really nice recipe for fish and chips:
- 200g plain flour
- 100g cornflour
- ½ tsp baking powder
- 280ml cold sparkling beer
- Make sure your oil is at 180-190 degrees and around 20cm deep.
- Slowly lower the battered fish into the oil while holding the tail end. Allow it to start to “set” for 10-15 seconds, then gently allow it to fully submerge.
- Lastly make sure you are ready to go when you fry the fish, chips are cooked and ready for last 30 second flash in oil, mushy peas are hot, and the curry sauce is ready!!
- When the fish is cooked, drain on paper for 30 seconds while you flash-finish the chips in the hot oil and serve.
Merriatt from Plymouth asked:
I have been trying to master the souffle, but the problem is that I can’t tell when it’s cooked. What consistency should it be, please?
A souffle is like a scientific process, it’s all about time, temperature and volume.
- I would recommend using a 10cm diameter porcelain ramekin.
- Cook at 185 degrees with no fan.
- Cook for 5 minutes, turn the ramekins a half rotation then continue to cook for 5 minutes more
They should have a delicate crust with a soft, almost mousse-like centre.
Rachel from Southampton asked:
I have the family over for Easter Sunday, what is your go-to dish for this Spring holiday, but not the obvious lamb? I want to try something different this year!
This spectacular Easter main is a twist on duck à l’orange, seasoned with hot cross bun spices, and served alongside a salad filled with raisins.
Roast Easter duck with raisin salad
INGREDIENTS
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 duck (about 2kg)
- 3 tbsp smooth marmalade
- 2 Little Gem lettuce, quartered
- 1 lime, zested
For the dressing:
- 1 tbsp rapeseed oil
- 1 shallot, finely chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- 50ml olive oil
- ½ vanilla pod, split, seeds scraped out
- 50g raisins
- 1 tbsp vinegar
- ½ lime, juiced
METHOD
- Heat oven to 200C/180C fan/gas 6. Mix the cinnamon and allspice together with 1 tbsp flaky sea salt.
- Lightly score the duck’s skin all over and rub with the spice mix. Place the duck on a rack, place it in a roomy roasting tin, and roast for 25 minutes.
- Remove the duck from the oven and reduce the temperature to 140C/120C fan/gas 1. Continue to cook for 1 hr 30 mins, basting every 30 mins.
- Turn the oven back up to 200C/180C fan/gas 6. Brush the duck all over with the marmalade and return it to the oven for 20 minutes until the skin is beautifully glazed. If it’s still too lightly coloured, leave it in a little longer.
- Rest for 15-20 mins before serving.
- While the duck is roasting, make the dressing. Heat the rapeseed oil in a small frying pan and fry the shallots until soft. Add the spices and fry for 1 minute. Pour in the olive oil and vanilla seeds and pods, gently warm to infuse for 20 minutes, then add the raisins, vinegar, and lime juice. Season and set aside to cool.
- While the duck is resting, toss the quartered lettuces in the dressing. To serve, shred the meat from the bones and serve topped with lime zest alongside the salad.
James from Bristol asked:
What spring ingredients are you most excited to cook with right now, and why?
I adore Spring and all the incredible produce that we now start to see, the first sign is when the Asparagus starts, both green and white
Then it’s all about beautiful mushrooms such as mousseron, St George and Morels
Peas, broad beans, courgette flowers, wild garlic, jersey royal potatoes and of course, the outstanding French strawberry, Guariguette, which precedes the wonderful English strawberry season
George from Slough asked:
What’s one dish that you think everyone should try at least once in their life?
Easy!! Sticky toffee pudding but made properly with actual beef suet. It’s a dessert everyone loves, but when made traditionally, it reaches a whole new level
