Posts by: Chef de Maison

Hi Audrey, I can only suggest that if your grooves are removable for cleaning, as with Neff for instance, it might be possible to release and remove them and then put back the retaining screws, to keep the oven linings inplace. Adjust the oven temp to suit the lower position or upturn a smaller roasting tin to act as a shelf.

Happy Birthday to you!!!

I have been watching for a couple of years and been on the website for about a year. Like the new set, very easy on the eye and good views of the food. How about a piece on food prep? Have had some questions answered and been on a live phone in, so overall I like the format, the people at GFL are friendly and Jeni is like a champagne cocktail, namely, bubbly and invigorating. Here's to the future, cheers!

Hi cep, I have tried freezing as a way of tenderising pheasant and it works. The process of freezing and defrosting helps to break down the tissues. That said, you do to get the maturing of flavour which hanging produces. 4 days in a cool place, not the fridge, will do that for you.

Hi reds, challenges? Do we need them?

Many years ago I was challenged to 'do something different for Christmas'. This ended up as a ham inside a very large boned chicken which was then covered with a chesnut stuffing and placed inside a boned turkey. It took hours to do, and the result was a 'wow', But, personally I thought the left over slices were most enjoyable with a potato salad on Boxing Day.

Tip, think about how you are going to carve and present, all that effort needs to be shown in it's full glory! Good luck!

Hi,

A ballotine of turkey is usually the breast meat boned in one piece, layed flat and stuffed with a mixture or choice, usually ham and a stuffing mix, then rolled and cooked and served in slices.

Hi Siobhan, when you get through all the questions from Brie, can you ask Mike what his favourite potato dish is and what he likes to eat with it? Thanks!

Hi Anna, I use shallots, which are easier to find.

Hi Siobhan, I make a traditional chicken soup this time of year, real 'Jewish Penicillin'. What can I do to make it into a hot and sour alternative?

Nice site, products look yummy. Will have to try some, the question is which? Choices, choices!

Hi Atilla, I suggest you strain off the stock and reduce, check the seasoning and flavour before adding the meat back to reheat. If you want to strengthen the beef flavour a quick way is to add 150mls ish from a can of consomme. Good Luck.

Of course you could buy a goose, cook, enjoy and save the fat.

Hi Sue. No goose in Spain? I am surprised as I have eaten goose in France and Italy, why no goose in Spain. I will have to do some research. Pity though, as a fifth of the body weight of a goose is fat and it is the best for roast potatoes and the like. Duck is good too of course, and you do have them, don't you?

Hi Sue, sounds like good fun in your butcher, better than a trip to Waitrose. Your Spanish sounds like my Italian, my daughter got married in Italy this year and I caused much humour with the locals in Bellagio. I agree with you views on duck, I tend to use one per two people. On the goose front, I will let you know the result, either way the fat of a duck or goose is very good for the Chrismas roast spuds. Good luck with your ordering this year. David

I would invest in a blowtorch, they are useful for lots of jobs around the kitchenand the garden. Get a large one from you local DIY shop, the little fancy ones available in cookshops cost more and are not as hot.

Hi MammaChef, excellent idea, question is how to move it forward? Since it is your idea, you should lead.

Hi, Helen is right about choccy as it is poison to dogs. Also, avoid tofu or bean products as they can cause stomage bloat which is life threatening. Just to finish off, dairy products are bad too. Otherwise, since dogs are omnivors you can cook for them as you would for humans, balanced diet with an eye to vitamins etc. Our Border Terrier loves an aoccasional roast beef dish. Woof Woof.

Hi LyndaW, On the assumption that you have fresh pasta shapes which are from a shop, I would put them into boiling water for 3 minutes and then drain and stop the cooking by placing into cold water. Drain well and use as your recipe requires. If this is pasta sheets, as in a lasagne, remove excess water from the sheets between two cloths before use. This process is called 'plotting' by the way. Good Luck

Hi Sonia 2611. I would think the results would be disappointing.

I suspect that you are making mini-scoth eggs for canapes? If so, I suggest that you make them up ready for frying and then cover with cling film and put in the fridge over night. When ready to cook, roll in a few more breadcrumbs if you think they need it. When cooked, cool and wrap in cling film and put in fridge till needed. Have done this with full size ones for a picnic and it worked fine. Depending on timing you have spread the process over 24-48 hours. Good Luck

Hi Sonia, I would keep it to 24hrs, although the supermarkets do it for longer. Remember to cool them completely before covering and putting in the fridge.

A thought occurs, if you want to save more time, buy some hollandaise sauce, a good one is by Maille, you may be familier with their Dijon mustard, and put a blob on each one or offer it as a dip. No one need know your secret!

Hi Carol2, I make my chicken stock with chicken wings and end up with a clear light stock which seems to do the business in most recipes.

To a large pot add 2 kg of chicken wings which are as cheap as chips. Cover with water and bring to the boil skimming scum as you go. Remove wings with a slotted spoon and reserve, dump the water and wash the pan out to remove residue. Add the wings to the pot and cover with water, place over a lowish heat then add, a head of celery rough diced, two white onions peeled and quartered, 2 large carrots rough chopped, a diced leek, a handful of parsley, stalks and all, fresh thyme on the stalk, 24 black peppercorns, 4 cloves and some salt. Adjust the water level to ensure all is covered and bring slowly up to a gentle simmer, skimming as required. This stock should simmer gently for at least 4 hours with the lid off, skimming as required. If it boils you will get a cloudy result. When done, strain and cool. It sets in the fridge to a jelly and freezes for a month or so. Enjoy.

Hello Nick, sorry missed your question earlier.

Yes I have made shallot marmalade, it was a bit on the light side tastewise, I might try again and see if I can improve the flavour.

Or, you could have a go, being the main man for this sort of experiment. JYFI, I use French shallots of the best quality because they are consistant in size and flavour for my main use at this time of year, namely my pickled shallots in wine vinegars.

Let me know if you try the marmalade idea.

Regards David.

Hi Nick - yes I did and think I will try again with something different, I can keep a secret too! Will let you know how it goes, if it does. Have a good trip. David

A black and white if you can get it, very strong flavour. Otherwise free range organic Bronze.

Most Butchers will need to order Caul for you, typically takes a day or so to arrive. Try yell.com for a local butcher to order or to give you the address to order from.

My supplier for many years has been Munson's Poultry in Boxted, Colchester . Ask for Julian, son of John Munson who has now retired to France. They have Norfolk Black and Bronze available and are fully reliable with delivery. Good Luck. David.