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.
Eileen from Bury St Edmunds asked:
Dear Tom, I have a packet of fresh frozen anchovies and don’t know what do with them, the anchovies are whole.
Anchovies are a fantastic fish that aren’t just for Caesar salads or pizzas. From your question, I assume that these are whole with the bones and head on. Once defrosted, I would marinate them in garlic, lemon juice, salt, pepper, and maybe a little sumac for a light spice. Chargrill them on a hot griddle pan or BBQ for about 1-2 minutes each side. Finish with freshly grated lemon zest and freshly chopped parsley.
Joanne from Wisbech asked:
Hi Tom. I have grown a lot of lovely radishes which are fairly big now. The thing is my husband can’t eat them raw, do you have a dish I could make that involves cooking them.
At this time of year, radishes have a lovely crunch and a slightly spicy sweetness, especially when they’re home-grown.
Remove the leaves and wash these, as well as the radishes. Halve any large radishes and leave the other ones whole. Add to a roasting pan, seasoning with salt and pepper and a good glug of olive oil. Roast at 200C for 10-15 minutes – a knife or skewer, when inserted into the radish, will give a little resistance, which means they are cooked. Drizzle with a little bit of vinaigrette and mix in the raw leaves (if your husband can eat these?). They are a great accompaniment to grilled fish.
Kevin from Wheathamsted asked:
Hi Tom. What is your view on organic product versus the alternative? With cash being tight for people currently, and the prices on supermarket shelves going up daily, is it worth paying the extra and what do you get back for your money?
My mantra is always buy the best ingredients you can afford. Look out for ingredients that are seasonal, as they should be at a lower price than imported. Where possible, try to buy British and those that have the tractor sign on them.
Scott from Cardiff asked:
Hi Tom, loving the new book! Having not long returned from Vienna and tasting a currywurst for the first time, I’m going to attempt some this summer. I wondered how you would go about making a curry sauce to accompany?
I know exactly what you need to go with currywurst – a classic Matson Sauce that we have used in many of our restaurants. Use either a mild or hot curry powder depending on the spice you like. The recipe below makes approx. 500ml, but keeps in the fridge for a good few days;
INGREDIENTs
- 125g butter
- 3 Spanish onions, thinly sliced
- 3 garlic cloves, thinly sliced
- salt
- 30g curry powder
- 1 star anise, wrapped in muslin
- 5g cayenne pepper
- 60g raisins
- 60ml distilled malt vinegar
- 250ml chicken stock
- 28g cornflour mixed with 50ml water
METHOD
- In a large saucepan over medium heat, sweat the onions and garlic with the salt and the butter for 20 minutes until soft and without colour.
- Add the spices and the raisins and cook for a further 5 minutes.
- Add the stock and vinegar and cook over low heat for another 30 minutes.
- Stir occasionally to avoid the mixture catching at the bottom of the pan.
- Add the cornflour slurry to the sauce and stir well.
- Cook for another 3 minutes until thickened.
- Remove from the heat and remove the muslin bag.
- Blend the mixture in a blender.
- Pass through a fine chinoise and chill until ready to eat.
Sue from Manchester asked:
Hi Tom do you have a recipe for a balsamic dressing. I have bought the vinegar and tried a couple but they haven’t been very nice.
I love a balsamic dressing, but this one below provides a crunch and nutty flavour too;
INGREDIENTS
- 50ml olive oil
- 1 banana shallot (peeled and finely diced)
- 20ml hazelnut oil
- 30ml balsamic vinegar
- 1 tablespoon toasted chopped hazelnuts
- 1 tablespoon chopped chives
Mix the oils and vinegar together in a jam jar or vessel with a lid. Add the shallot, hazelnuts and chives. Place lid on jar and shake to combine. The olive oil, shallot, balsamic and chives are always a good base. If you’re not a fan of nuts, replace the hazelnut oil, with either sesame or pumpkin oil and remove the hazelnuts. Don’t be afraid to experiment with flavours or ingredients you like.
