Antonio or Gino. I have a glut of fresh mushrooms at this time of year. Any tips on freezing mushrooms for 'out of season' use? 
Just watched GFL/Bites and see Jeni's problem. The answer for me was to put uncooked rice in a fry pan and practice with that over a cloth, catches spills! I will look forward to seeing the result. 
Yes! In my book this is one of the best products from France. I think the very best is from Normandy, lovely and creamy. Good points include, it will not curdle and if you heat it, it will not separate.
Hi Thel, I think you might have been watching Galley Slaves. The 'foreign' chef was Greek which is where it is filmed. The series repeats fairly often.
Just think how boring our lives would become if every cook used the same recipe. 
I have just looked at that recipe. It seems that the timing is right for pork fillet as described in the method. But, on the ingredients it says pork shoulder, which will take a lot longer. Another recipe error, it seems to happen a lot. 
Hi DeLeeder, the short answer to your question is NON! As I explained to Sarn it will not separate, in other words, if you boil fresh cream it will split or curdle, CF will not. This is because it is a manufactured product. It used to be made by allowing bacteria found naturally in cream to ferment. Finally I think the french for fresh is frais. Hope that helps.
Hi Sarn. Huss is a commercial name for dog fish, also called rock salmon by the fish and chip trade, helps to sell it. It is a firm fish, like monkfish, but much cheaper. You can use it in fish stews, curries and roast or fry. My suggestion is to heat oven to 200c, brush a fillet with butter and season, sear in a hot pan with a little groundnut oil till coloured then put into oven for 10 minutes. Serve on crushed buttered new potatoes flavoured with some parsley and watercress chopped. Good Luck.
Hi Jilly,
Hope this will fit the bill for you. Please note that if you use streaky bacon you will get a better result if you stretch it using the back of a knife.
You will need:
• 1.5lb monkfish tail per 3 persons
• shallots
• parsley
• garlic
• sun dried tomatoes in olive oil
• 12 slices of pancetta (or thin smoked streaky)
Method:
Skin & trim the monkfish and remove bone to within 2inches of the tail - thus leaving the two fillets joined at the tip.
Peel and chop garlic, shallots and parsley. Aim for a fine dice - add chopped tomatoes - the aim is for enough stuffing to fill the gap - I suggest 2 garlic - two shallots - a good hand full of parley leaves and 6 tomatoes.
Place the stuffing along the gap between the two halves of fish then wrap in pancetta by placing overlapping slices along top and tucking ends underneath.
Olive oil a baking tray and place fish onto it with pancetta joints underneath - this will seal the stuffing in - oil the top with a little olive oil and season with pepper - place in a 200c oven for about 20 minutes or till cooked - remove from oven and slice into sections.
Serve with a lemon butter sauce and new potatoes.
Tip:
If you have problems with wrapping the pancetta around the fish and getting the stuffing to stay put - tie the fish with thin string at 2in intervals.
Enjoy
Hi Nick, just to make life difficult, Goa is part of India and they eat beef. One of my favourites is Beef Xecxec (pron. sha-koo-tee)
I am new to GFL and have only been posting for a few months, so if in that time I have offended anyone, I am sorry.
My passion is food, which I have been preparing for too many years. My observation is that wether you cook for family, friends or the fee paying public, you put yourself on show and therefore open to criticism. If you are a professional cook, customers, incuding TV companies are paying you to prepare food which is acceptable and that they are therefore willing to pay for. This does not always happen all of the time, even with the very best chefs. Hopefully, mistakes are rare and not always spotted. My heart went out to Nick Nairn with his chilli oil error the other day. He laughed, the crew cried and all was well in the end. Most cooks can tell many stories of rude guests, critics and the like. Sometimes criticism is justified, sometimes not. My point is that food preparation and presentation is not an exact science, if it was every dish would taste the same. We all have to accept criticism in one form or another, I don't think we need to be protected too much. Remember, if we end up with a 'nanny state' in the years to come, this sort of chat will probably be banned, as it raises the blood pressure and is therefore bad for our health. 
I suffer from HBP, now controlled with drugs. I have never heard of licorice being a problem, but have a daughter who is a GP, will ask her and let you know.
Hi relishmama, if you go to:
[link]
you should find some details and prices.
Angela Hartnett is well on her way to increasing the one star they hold there. I understand that Gordon sent her off on a 'world' tour while the builders were in and she came back with some great ideas. You have to pay your money and take your choice, £33 set menu up to over £100 per head, and they have special offers which include an overnight stop on Sunday with champagne on arrival, a meal, double bed room, and a tour of the kitchens, all for less than £300. Finally, The Carlos room for a special event is fantastic and I think they have others. Carpaccio of Norfolk duck with truffles and parmesan is to die for.
As promised, the view of a GP, 'There has been some evidence that those with high blood pressure or on BP medication should avoid large quantities of liquorice. However, it only seems to be an issue with excessive quantities; I don't think the amount in a Bertie Bassett allsort or three will cause any problem!' Hope that helps.
Hi Nick, you are right, but, we in the UK tend to be very regional in our views on food as you illustrate in your 'rant'. Gordon was looking to find new ways to use the excellent ingredients which are available, hence the trip. Morecambe Bay Shrimps, I get mine from my lovely deli in Harpenden. RANT ON, IT IS GOOD FOR THE BP!
Hi irishstew, bit tricky this without a bit more information, like, have you any idea if they are all meat eaters and can they all eat shellfish?
Assuming that you want to appear as cool as possible and not be seen rushing from kitchen to table every few minutes, I would suggest that you have a cold starter and pre prepared dessert.
Working backwards, a good cheese selection followed by coffee and luxury choccys seems to work well. Creme Brulee can be made well in advance and finished just before serving, or go mad and make Crepe Suzettes which can be prepared in advance and finished in a flash. For mains I would suggest fillet of beef in pastry, or you could use salmon for somthing similiar. Keep the veg even in size and limit it to 3 seasonal types. Remember to have a sauce for you main dish. For starters, either smoked salmon and tiger prawns served on salad bed with home made mayo, or a salad Nicoise made with some fresh tuna. Remember some fresh baked bread. Overall, to look impressive you need to be able to explain how the meal was made, how you sourced the ingredients and prepared each dish. Choose wines with care to fit the occasion, a champagne cocktail or similiar on arrival sets the scene. Flowers, fresh bread, big smile take you time, enjoy! Remember, most people can't or don't cook formal type meals, a bit of care and you will wow them. Hope that helps.
Hi Snowy, should work fine. If you find the CF a bit sour for you, try adding runny honey in place of sugar in your ice cream mix, it will give a sweeter 'mask' to the mix and has the added benefit of avoiding granulation in the frozen product. 
Hi Tmissty, for basic frying use groundnut, corn oil or sunflower are also good. They all will take high heat without burning, 180c and above. Personally, changing the oil depends on what is cooked in it, fish taints more rapidly than chips for example. In any event 5 uses would probably be a good guide, but if the oil smells of food when cold, change it sooner.
Hi Jilly, thank you!
Hi Snowy, merci.
