Substitute Onion for Vidalia

I have a recipe for Baked Vidalia Onion Dip that sounds absolutely wonderful. Only trouble is, we can't buy Vidalia onions in the U.K. Can you recommend a substitute variety of onion that I can use instead. Many thanks.

Dear Lynne,

The Vidalia onion is named after the region of Georgia, US where they originated.  They are quite a sweet variety of onion because of their low sulphur content.  This type of onion flourishes in the low sulphur, heavily irrigated, sandy soil that is prolific in the state of Georgia.

Vidalia onions are a hybrid of the Granex onion seed, predominantly yellow hybrid granex.  You can buy granex seeds in the UK; however, without the right soil and climate you cannot replicate the flavour of the Vidalia onions you can buy in the States.

My advice to you is to buy large Spanish onions, shallots, or red onions as a replacement in your recipe.  Both these types of onions are naturally sweeter than our common or garden British onions, and will suit your dish well.  As a final alternative, you can always add just a little caster sugar to your dip to replicate the sweeter flavour common with the Vidalia onion and calm down the harshness of the onions you use.

I hope that is of help.

Enjoy your dip!
Joy.

Storing Saffron

I bought some saffron threads in Turkey last June and have stored them in an old (clean) spice bottle. However although the jar was full up when I put them in, it has now turned to powder, and the powder is only about an inch deep.

What has gone wrong?

What did I do wrong?

Can I still use it?

Many thanks.

Cooking Cod in Foil

I wish to cook a large cod fillet in foil, what temperature should the oven be, and how long should I cook it for ?

Dear Colin,

Cod is a beautiful firm and meaty fish that should not be overcooked.  Cooking your cod in foil will preserve all of the juices and flavours, so that you get the best of baking and steaming in one.  Whichever method of cooking you use, 8 to 10 minutes of cooking per inch of thickness is a good rule of thumb.  As you are baking in the oven, add 2 to 3 tablespoons of liquid, such as olive oil and lemon or wine, to keep your fish moist and help the steaming process, then bake at 240C/475F/Gas 8.  Here is a delicious classic recipe to inspire you :

Baked Cod with Ginger, Soy and Spring Onions – Serves 2

1 tbsp finely chopped ginger
4 spring onions cut into fine strips
1 garlic clove, sliced
2 thick pieces cod fillet weighing about 200g/7oz each
small handful chopped coriander
2 tbsp light soy sauce
pinch sugar
2 tbsp water
1 tbsp sesame oil
To garnish:
1 slice of lime or lemon

Method

1. Preheat an oven to 240C/475F/Gas 8.
2. Cut one square each of kitchen foil and baking parchment the same size, large enough to hold the fish and lay the parchment on top of the foil.
3. Mix together the spring onions, ginger and garlic and lay them in the middle of the foil, place the fish on top and add sprinkling of coriander over the fish.
4. Fold up the sides and before sealing completely pour in all the liquids, mixed with the sugar. Place on a baking tray and bake in the oven for 10-12 minutes.
5. Remove, open the parcel and then sprinkle with the remaining coriander and spring onions, serve with a wedge of lime or lemon.

Happy Cooking!

Joy.

Bitter Steak & Ale Casserole

When I cook steak and ale casserole, it has has a bitter aftertaste. What can I do about this?

Dear Bill,

I too have experienced the same bitter aftertaste when using strong ales or Guinness with particular dishes, your choice of ale and quantity will make all of the difference.  Go for a lighter, fruity ale in your casserole and use half ale and half stock to obtain a well rounded flavour.  Also, remember to add sweet and flavoursome vegetables to your casserole, such as carrots, onions, garlic and leeks.  Here is a good recipe for you to follow, this serves four :

1 kg stewing beef , cut into 4cm cubes
400ml ale such as Badger First Gold or Tanglefoot
3 garlic cloves , lightly crushed
3 tbsp plain flour , seasoned with salt and pepper
2-3 tbsp olive oil
250g diced pancetta
2 carrots , sliced
2 onions , sliced
1 tbsp tomato purée
350ml beef stock
1 bouquet garni (a small bunch of thyme , parsley stalks, a bay leaf and about 6 peppercorns tied in muslin)
a handful of parsley , chopped

1. Toss the meat in the seasoned flour until evenly coated. Shake off any excess flour.
2. Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don't worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
3. Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
4. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots and onions into the casserole and fry, stirring occasionally, until they start to brown - this takes about 12 minutes. Spoon in the tomato purée and garlic and continue to cook for 2 minutes, stirring constantly.
5. Add the beef and pour in the ale. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil.
6. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

If you are still put off by the bitter taste of the ale, replace with the same quantity of red wine – delicious.

I do hope that helps.

Joy.

Dieting and Sauces!!

When I am dieting am I allowed to have some kind of sauce with my chicken breast, in order for it not to be so dry and dull? Curry sauce, tomastoe sauce or any other kind??

And if yes, what kind of sauces are ok for dieting?? I really find plain chicken breast just boring

Hi Suzan,

Good to hear that you are taking positive steps towards a healthier life style – we are all conscious of doing so at this time of year, so you are an inspiration.  Eating bland food will only tempt you stray from your diet, so what you need is a good burst of flavour!   I would recommend a plentiful amount of herbs and spices, for both sauces and marinades.

For a basic tomato sauce, chop an onion, a clove or two of garlic, and sweat on a low heat, then add a can of tomatoes (or passata) and cook down for 10 – 15 mins.  You can build upon this simple recipe with fresh basil or thyme, sundried tomatoes or brined olives.   To add a touch of spice, grate an inch of peeled ginger and add with a teaspoon or two of curry powder and a chopped chilli when initially cooking the onions, finish off the sauce with some fresh coriander.

Marinating your meat or fish will also help to keep it juicy when cooking - lemon juice, garlic and thyme is good, or you could add ginger, garlic and soy sauce to make your marinade more interesting, steaming your meat/fish with these ingredients and adding spring onions, coriander, and maybe some chilli, will make a flavour packed, healthy feast, that will be delicious served with steamed rice (brown if you prefer) and some juicy Pak Choi or Choi Sum.

Alternatively, try some of the excellent dry spice rubs that are now available, from peri-peri to ras el hanout to simple Mediterranean or herb rubs; these can add fabulous flavour to your dish without fat or unwanted calories.  Serve with an assortment of baked or steamed vegetables like tomatoes, onions, aubergines, peppers and courgettes – delicious.

Please don’t just stick with chicken, there are many alternative low fat and healthy options to be had, such as pigeon, pheasant, guinea-fowl, rabbit and even lean venison, as well as a plentiful choice of moist, tasty fish.

Well, I hope this gives you some ideas to play with, and I wish you much success in attaining your desired weight.

Joy.