Posts by: Chef de Maison

I suggest a hand-held microplane grater. They are available in three grades, thick to thin and even work with parmesan rind! They can be cleaned in seconds, whereas mechanical grater cannot.

New Show??? I am old enough to remember Paul & Jennie Rankin when they first hit TV with this show. I think that was about 10 years ago. Explains the baseball caps if nothing else. Basic techniques are still good today though, as is the quality of ingedients in Eire.

Is it possible to make sausages without using a skin to hold the shape? Either way a recipe for homemade sausages from Paul would be good.

Hi mel38. If you think that there are too many of Tony's toys in this old series, just look out for the Ferrari Spyder and the trip into his pool, fully clothed! Snoozy has it about right, the cooking is good and George has a great way of putting Tony down, just a bit.

Made his large pie last Xmas. Took ages to prep and assemble, but was worth every moment. Beg, borrow or visit your friends for a copy and chat up your butcher for pork fat to dice and a trotter for the jelly.

Hi allgone, keeping ice cream in a freezer for more than two weeks is not a good idea as it starts to lose flavour and texture. Best to make small batches on a regular basis. Try using runny honey in place of sugar, it gives a smoother finish and makes a good base mix for adding other flavours. Good Luck!

Sounds like they may be ready now. Try eating a couple straight from the plant, they should be crisp and sweet. Yum Yum! Remember to keep the plants well watered.

Looks good, an improvement in all areas. Another vote for the return of 'most recent conversations'. Thanks for the warning about technical hitches, good job we don't cook with computers, yet!

Two part question please: What does Martin consider to be the best source for veal in Europe? and Is there any difference between French and English veal in terms of quality and flavour?

My Butcher in Harpenden, Herts, has frozen local rabbit for £3 each. He also can do fresh once the season gets underway in September. Personally, I find frozen convienient and the process of freezing and defrosting has a tenderising effect. Same with pheasant, if you don't like the thought of hanging. Good Luck

I agree with you baboush. The style that Sophie has reminds me more than a little of Fannie Craddock, especially when orderering her "assistant" to perform basic tasks. Ouch, does that kind of memory mean I am very old?

It sounds like you are overcooking the meatballs. Try making a basic ragu, seal and lightly brown your meatballs in a dry nonstick pan and add to the ragu, cook covered in the oven for 30 minutes on 180c. Good Luck.

Cucumber sandwiches on white thin buttered bread with the crusts off, bone chine cup of Earl Gray with a slice of lemon, feet up for ten minutes, heaven!

....sausage & onion stuffed bagettes, mulled wine...oooh!

Deep freeze and use straight from the freezer.

What a world! It now appears that to be a talented and dedicated lover of Indian food, who's restaurant is excellent, is not enough. Reza also needs to fit into a 'box' in order to present on 'the box'. At least he is enthusiastic! I can think of at least one chef who appears from time to time who appears condesending and bored with the whole presenter thing. p.k and lellysmum, a question for you, when you go out to dine, do you vet the chef before you book the table?

Hi frexy. When last in Amalfi I was given a recipe for home made limoncello by a local. The trick seems to be to try some lemon juice before adding sugar to the mix as lemons are very variable in acidity. Amalfi lemons are usually sweet enough to drink without sugar for example. Another point is that the best limoncello seems to be made with an Italian 95 per cent proof spirit, cheaper varieties for 'tourist ' consumption may be weaker. Remember to serve from the freezer into frosted glasses, if you decide to try it again. Hope that helps, it is a great drink but as you have discovered, very variable.

Gets my vote jintyblue. But, you need some food as well. A single malt with kippers is my starter for 10!

Hi baboush, yes it was great fun with Nigel in France, but very OTT. A little Indian bird tells me that the venture with Reza failed, anybody know what happened? Lellysmum, just for the record I too live in the 'sticks' Herts/Beds border, Paul Bloxham is my nearest TV celeb chef, otherwise we have to manage without egos and take pot luck and word of mouth to find good food.

Thanks Georgie, very informative!

Has anyone got a recipe which will use small green toms. I have just emptied my greenhouse of 'gardeners delight' and have about a kilo. Something hot and spicy perhaps.

Brie and frexy, thanks for the information. I will try the Delia recipe this time and will let you know how it goes. Perhaps you can do the same with Lotte's recipe Brie?

Fromage frais is basically a low fat curd cheese to which cream is added to make it suitable for either breakfast use or richer as a topping. Glad you had some yog.

I thought that is what we had now Julian2. I like Jeni, she has a light touch with most of the cooks/chefs. That said I do feel that trying to dance around knives, hot pans and the rest is not at good idea and seems to be aimed at making her guests look silly.

Hi DBR, Fromage Frais is the answer, without knowing what you are cooking I would guess you need 8per cent fat or better. If you look at yesterday's thread, 'fromarge frais instead of yoghurt' you might find it helpful. Good Luck.