SEPTEMBER’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.

Mark from Wimbourne asked:

What’s the best cut of beef for a slow cooked curry?

For me, shin of beef is the best, it has a great gelatine content that keeps it proper moist.

Sandra from Broxbourne asked:

A recipe for the perfect Yorkshire puddings please … Toad in the hole is one of my favourite Autumn dishes.

You can find my recipe for the perfect Yorkshire Puddings on my website.  Click here to view.

Karen from Storrington asked:

Not a cooking question as such. Pirate t-shirts looked fab are they going to be available online please ?

They will, I’m looking at adding them to my website in a couple of weeks.  I will let you know via social when they are available to order.

Mary from Bexley asked:

Hi Tom I heard somewhere that cider vinegar is good for you and helps aid weight loss. How can I incorporate it into the diet.

I would suggest using in salad dressings – mix with extra virgin olive oil, with honey and mustard.

Or try a small amount in sparking water with lemon and lot’s of ice.

Kevin from Hastings asked:

Hi Tom, do you have a good recipe of how to make gluten free bread and wraps, finding it hard to find one? I’ve tried the doves recipe but it’s gone each time I’ve tried to bake it. 

In my Dopamine diet cook book, there is a gluten free flat bread and soda bread loaf. These recipes were devised for my low carb diet and should be fab for you.

Method

1. Melt the butter in a small pan over s medium heat and cook until it is a nut brown colour.  Remove from heat
2. In a bowl, mix together the coconut flour, psyllium husk, baking powder and salt together until well combined.  Trickle on the brown butter and mix to a buttery paste.
3. Slowly pour on 100-200ml of boiling water, stirring the mixture constantly with a spoon until you end up with a dough that’s smooth and stretchy.
4. Divide the dough into 6 small balls. One at a time, roll them out thinly between two sheets of parchment paper.
5. Heat a large, non stick frying pan over a high heat. Cook the flatbreads one at a time, for about a minute on each side. The dough will rise and become light and a toasty flat bread. Serve immediately.

Almond Soda Bread

Makes 1 loaf, about 10 slices

Ingredients

• 175g ground almonds
• 30g ground flax seed
• 20g coconut flour
• 60g melted butter, plus extra to grease the tin
• 1 ½ tbsp erithritol (sugar replacement)
• 1 ½ tsp salt
• 1 ½ tsp bicarbonate of soda
• 1tbsp white wine vinegar
• 5 large eggs, lightly beaten

Method

1. Preheat the oven to 180c.
2. Butter a 450g loaf tin, line it with baking parchment and butter the parchment.
3. Put all of the ingredients into a food processor and blend for 1 minute until well combined.
4. Tip the mixture into the prepared loaf tin and bake for 35 minutes until cooked through.
5. Leave the loaf in the tin on a wire rack for 10 minutes, then remove and replace directly on the rack to cool completely before slicing.

Helen from Kidderminster asked:

What is the best method of poaching and egg, no matter I do I just don’t seem to get it right, either overcooked, undercooked or just a soggy pile of egg on my plate?

Check out my video on my website on how to get the perfect poached egg.  Click here to view.

Karen from St Albans asked:

Sorry not a cooking question but linked to our fave place to eat (H&F!!) where did you get that amazing pic of the Queen from?? I would love to get one..

The artwork is from the artist Carne Griffiths, here is a the link to her website.

Keep sending your questions in to me.