NOVEMBER’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.

Tara from Letchworth Garden City asked:

If you over salt a sauce is there anything you can use to take some salt out?

I’m afraid not, to be honest you will need to chuck it away and start again ☹️

Lawrence from Helecine, Belgium asked:

I’m working on the Spiced Duck recipe from the H&F Cookbook. I don’t have a Thermomix, what else can I use to make the Apricot gel as smooth as possible? I’ve passed it through as many sieves as possible, still tastes a bit grainy…?

Set the gel in a block, when cooled, blend in a regular blender.  It may need a little liquid to help blend it smoothly.

The Thermomix is the best to use as it has a wide blending base.

Debra from Wirral asked:

My choux pastry is always doughy in the middle, what am I doing wrong?

You need to bake them longer, turn the temperature down on the oven to dry the middle out. This will do the trick.

Jackie from Woodbridge asked:

I want to do an alternative Christmas baked alsaka as don’t eat dried fruit but love the marmalade taste any ideas?

I’d make a chocolate and marmalade ice-cream for the middle. Orange sponge as the base, and make a spiced meringue for the outside.

Jules from Nottingham asked:

I have recently had a new outdoor kitchen and pizza oven, as well as pizzas what other food ideas can you share what are good to cook in the oven?

Whilst the pizza oven is hot, you can cook steaks, fish, prawns and veggies, anything that cooks quickly and enjoys a fierce heat.

While the oven is cooling, try cooking slow cooked meat cuts.

Kevin from Aylesbury asked:

I love a bit of spice in many of my dishes but after a while it all seems to taste the same. What spices would you recommend as a great curry base for chicken or prawns?

Think Goan curry flavours (turmeric, mustard seeds, ginger, curry leaves), coconut based with loads of coriander blended and stirred in at the end to keep it super fresh.

Try my Goan prawn, potato & coconut curry recipe.

To serve

• 1 bunch spring onions , finely chopped
• 1 bunch coriander , chopped
• 100g salted peanuts , chopped
• lime wedges, to serve

Method

1. Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more.
2. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins.
3. Then blitz in a blender or with a hand blender until smooth. Pour the sauce back into the saucepan and bring up to a simmer.
4. Stir in the cauliflower and potato, cover and simmer for 15 mins.
5. Add the prawns and poach for 2 mins, or until they turn pink.
6. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

Wayne from Chelsea Heights, Victoria, Australia asked:

I would love to make a really nice crispy skin chicken roast but not sure how to best get the skin nice and crispy as well as keep the flesh moist?

I tend to cook my chickens low and slow 80c for three hours, then turn the oven up to 220c for the last 20 minutes.

Brining chicken before you roast it can also really helps crisp the skin.

Michelle from Liversedge asked:

I have an allergy to TURKEY believe it or not! and my 9 year old son has an allergy to citric acid so can’t eat things like lemons, oranges, jams, vinegars and any products containing citric acid. Please can you do some cheap recipes for us as I’m sick of eating the same things.

Check out Full Time meals on Intagram which has a huge choice of pocket friendly, easy-peasy recipes for mega-tasty, super-filling, hearty home cooked grub.

You can also view the recipes on endchildfoodpoverty.org.

Keep sending your questions in.