Ask The Chef - Question Archive

Do You Have a Low Fat Chicken Curry Recipe?

Dear Joy,

I am dieting and finding it difficult as I love my food.  I have one meal a day and so look forward to it.  I love curry and wanted to know how to cook a healthy chicken curry.   Plus what veggies can I add to bulk it up?

Thanks so much,

Bea.

Dear Bea,

Dieting can be a struggle – as I well know!  Making sure you have a variety of tasty and healthy meals is a key to success and I might just be able to help you here.  Now this is not an absolutely authentic recipe, more of a curry I cook at home for friends.  It is quick to prepare, slow to cook and healthy as well as very tasty.  

There are quite a few spices used in a curry and although you could use a curry paste instead, it is worth investing in the actual spices as they keep well and can be used in many dishes.

As for filling out the curry, I love to add red lentils which make the sauce thicker and are very tasty and nutritious.  Good vegetables to add are potatoes, sweet potatoes, spinach, cauliflower or broccoli – experiment!

Ingredients
2 Chicken Breasts (skin removed and chopped into bite size chunks)
1 large onion (peeled & chopped)
2 cloves of garlic (peeled & chopped)
1 inch of ginger (peeled & grated)
2 medium birdseye chillies (deseeded & chopped)
1 Can of Tomatoes (400g)
1 pint of chicken stock (a good cube is fine)
3 tsp of good curry powder
1 tsp Garam Masala
2 tsp of olive oil
A small bunch of fresh coriander (chopped)

Method:
Heat the oil in a large pan and quickly brown your chicken, then remove the chicken with a slotted spoon and set aside. 
Add the chopped onion to the pan and cook on a low heat until the onion looses its colour and becomes opaque.
Add the garlic, ginger & chilli and cook for another minute, stirring now and then.  Add the curry powder, stir well.  Allow to cook for a minute.  If the spices start to stick to the pan, add a splash of water and stir.  
Add the tomatoes and the stock to the pan and stir well.  Turn up the heat and bring to a gentle boil.  Once boiling, reduce the heat and cover.  Gently simmer for 45 minutes, until the gravy is quite thick. Add the garam masala, stir and cover and cook for another 5 minutes.
Chop the coriander and add to the curry.  Stir and serve with steamed or boiled rice.

Happy Cooking!
Joy.

How Long Does Duck Fat Keep?

Dear Joy,

3 weeks ago I drained some oil off my duck to use for cooking roast potatoes, is it still ok to use, it’s been in the fridge.

Thanks,
Ray.

Duck fat can keep for a very long time if treated and stored correctly.  It is actually used as a natural way of preserving food, such as Confit duck leg.  When you drain your duck/goose fat make sure you do so using a fine sieve or preferably a muslin cloth or even a clean tea towel.  This way all of the fragments of meat etc will be removed – which is what makes the fat go off or rancid. 

Store the fat in a clean container with a lid, or covered, in the fridge or freezer – yes it freezes very well.  You can keep the fat for months and if in doubt, give it a sniff before use, if it smells off, well then it is – trust your nose.

Hope that helps!
Joy.

Can You Help Me With My Fear Of Hosting A Dinner Party?

Dear Joy,

My friends often invite me to their dinner parties and I don’t have the cooking confidence to host one myself, and I am getting slightly embarrassed.  Could you give me any fail safe recipes or hints so that I could have a dinner party that we would all enjoy?

Much obliged.
Helen.

For a start, do not feel under pressure to impress your friends, I am sure they will appreciate just the fact that you are cooking for them; they are your friends and not critics.

My favourite kinds of dishes to cook for dinner parties are one pot, slow cook dishes. That way you can prepare early, get cooking and be bright and unflustered when your guests arrive.  There is nothing worse than attending a dinner party and only being able to talk to your host in brief intervals when he/she is red/sweaty and stressed.  The object of any form of get together is to enjoy yourself, relax and entertain your guests.

An idea may be a Spanish themed night.  Perhaps start off with some simple tapas; you could buy these from a deli, such as olives, stuffed peppers, and artichokes etc., served with a glass of chilled sherry.  This could lead on to a main course of Fabada, a Spanish pork stew which is rich, tasty and not difficult to prepare; served with some good rustic bread and a bottle or two of Rioja.  To finish this feast, I would suggest something light and cleansing, like sliced fruit attractively presented on a large sharing platter – some plump grapes, sliced melon and peeled and sliced sweet oranges for example… the choice is yours.  Play some Gypsy Kings or Flamenco in the background to make the evening go with a Spanish swing.

Here is a good recipe for Fabada:

Ingredients:
400g dried white haricot or great northern beans (soaked overnight in cold water)
600g smoked ham hock
2 bay leaves
2 tablespoons olive oil
150g streaky bacon (chopped)
1 onion (chopped)
2 garlic cloves (chopped)
pinch saffron threads
salt & pepper
1 teaspoon paprika (smoked)
200g black pudding (or Morcilla if you want to be super authentic) (chopped)
200g chorizo sausage (chopped)

Method:
Cover the ham hock with 2 litres boiling water and add the bay leaves then simmer gently for 1 hour, until the meat begins to fall off the bone. Take out of the water and retain about 1.5 litres of the cooking liquid. When the ham is cool enough, remove and discard the fat and bone, chop the meat into small chunks and set aside.
In a large deep pan, heat the oil over a medium heat and fry the bacon, onion and garlic for about 5 minutes until golden.
Add the beans, ham, saffron, paprika, salt & pepper and stir for about a minute.
Add 1 litre of the reserved cooking liquid and bring to the boil. Reduce the heat to low and cook partially covered for about 50 minutes-1 hour hour stirring ocassionally (very carefully) until the beans are soft but not mushy. If the liquid reduces too much add a ladleful of stock at a time till you reach the desired consistency. It should be a soup like sauce - not too thick.
Heat a seperate frying pan until hot, then add the chorizo and black pudding and fry for 3-4 minutes until golden and a little crispy on the outside. With a slotted spoon remove the sausage, leaving any excess fat, and add to the sauce, cook for a further 5 minutes remove from the heat and serve or set aside and warm through later.

I wish you well.

Joy.

How do I make Crispy Pork Crackling?

Hi Joy I want to cook to impress, but I can never achieve satisfactory pork crackling. It always turns out rubbery, why?

Low Salt Soup - Alternative to Stock Cubes?

Hi

I've been advised to cut down on my salt intake and enjoy making my own soups at home.

I usually use a stock cube but these tend to have a high salt content. Can I just use water or is there another alternative?

A nice seasonal soup recipe would be good too!

Thanks
Steve

I´ve made a Crayfish Stock - any Recipe Suggestions?

Dear Joy,

I have made a stock out of red onion, water, pepper and crayfish shells, any recipes on using it?

Thanks,
Helen.

Making Dumplings

After nearly forty years of cooking for my family I have newly encountered problems making dumplings. I have experienced making them too fluffy in the past so that they are a bit tough like a sea sponge, but for about a year I have made real doorstoppers, they are truly inedible.

As you see I am not inexperienced and the answer must be staring me in the face.

I have tried checking different recipes, different saucepans, different rates and lengths of cooking. I am quite puzzled. What are the fundamental laws of the process, please, I will be very grateful for your tips.

Thanks.

Alison

Why has my Cream Curdled?

I've not had this problem occur before, but making a goulasch last night, when the sour cream was added it curdled.

I never add cream directly to a dish, but always add a couple of ladles of sauce to the cream first, blend it in well and then add to the main dish.

Apart from appearance, would there be anything wrong with the dish now?

What Meat can I use with Moroccan Spices?

I bought a tin of mixed Moraccan spices that I have already tried with lamb and it was excellent. However, my wife doesn't eat lamb or many of what I call strong meats such as beef, venison etc.

What other meats could I use with such spices? The main ones in there are cumin, corriander, cinnamon and mint. The usuals like dired garlic and onion are also in there with pepper & mustard. Many thanks.

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.

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.

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.

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.

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.

Baking in a Convection Fan Oven

I have a receipe for Chocolate Mud Cake which is baked in a round 8 1/2" tin at 160 for 1hr 45 mins. I have a fan oven so I lowered the temp by 20. After 2hrs 15mins it appeared to be done. As per receipe I left it to cool in the tin but within 10 mins it had completely collapsed. Even though the cake is a disaster it actually tastes fantastic! Also, the mixture makes up very well. What am I doing wrong?

• Make sure all of the ingredients are at room temperature before combining – cakes hate cold ingredients, especially cold butter. 
• Cream your butter with a fork or whisk until quite light before adding in the sugar required
• Use fresh eggs that are at room temperature and add them just one at a time, combine and before adding another
• Ensure your sift your flour, baking powder etc and again add gradually
• Do not over work your cake batter, fold ingredients in instead of beating or stirring vigorously
• Make sure your oven is preheated before adding the cake

Balancing Bitterness in Soup

I was making butternut squash and chickpea soup in my slow cooker.

On tasting it, it is very bitter. I am so dissapointed. Is there any way of saving it?

I know you can add raw potato if you over salt soup but is there a way of taking away the bitterness? I would be grateful for any help.

Alternative for Saffron Threads

Hi there,

I made a really good Morrocon soup last night, very low cal and economical until you have to use saffron threads. Is there another spice that can be used to replace saffron and still retain a similar taste?

Thanks Carol

Too Much Mustard in Mushroom Sauce

I have made mushroom sauce but have added too much grain mustard is there something I can add to counteract.
Thanks
Debra

How to Cook Pork to a Soft Texture

Hi Joy
How do I cook pork and keep it soft my pork always seems to firm not soft & juicy like it should be.
Thank you.

Flapjack Biscuit Problems

Please could you tell me how to get flapjack to stick together? I followed the recipe but its mostly just oaty crumbs with bits of date!

Brandy/Cream Sauce Separated?

When cooking chicken with brandy/cream sauce, it was supposed to be a lovely creamy sauce but ened up coming out of the oven, just like washing up water with grease on top !!!

I sealed the chicken, added diced onion, cooked slightly, added warm brandy, lit,and left to burn out, added double cream and mushrooms, put into oven for an hour and out it came........... awful

Dear Pauline,

What a shame, that sounds like a terrible waste of good ingredients, and must have been very frustrating for you.  The trouble with the recipe you are using is the baking of the chicken WITH the cream sauce.  Cream sauces with alcohol or any acidic ingredients should really be cooked quickly and served straight away to minimise any chances of the sauce splitting or coagulating. Also by cooking your chicken and sauce together, all of the fat and juices from the chicken are being added to the sauce and ruining its consistency. 

My advice to you would be to use the same recipe, although roast the chicken as normal, and cook the sauce in a separate pan at the last moment to serve alongside or a’ top of the chicken.  You can then experiment with your sauce too, by adding more flavour's and ingredients; a few mushrooms and a little Dijon mustard will work well.  

I hope that helps.

All the best,
Joy.

What White Vinegar to use for Recipe?

Hello, I am about to follow a recipe that uses 'white vinegar'. I have been to the supermarket and have purchased a bottle of 'Sarsons Distilled Malt Vinegar', the clear one, not the brown variety. Now, is this classed as 'White Vinegar' as there were no bottles with 'white vinegar' on them. Thankyou.

How to Tone Down a Hot Curry?

How can I tone down a hot curry? Can I add something that will make it milder without losing flavour? Thank You....Lynn

Too Much Salt...

I have made a beef casserole which is too salty - is there anything I can do to retrieve this or do I have to start again.

Thanks

Can I reheat Eve's pudding?

It is my daughter Eve's christening next week. I want to make Eve's pudding for the buffet but don't want to be whisking after church. Can I make it the day before and reheat it less than 24hours later?

How to Stop Cakes from Cracking when Baked?

Why does my oatmeal and hazlenut loaf even if I smooth it out before cooking, crack when it's cooked?

Why do my burgers fall apart?

Homemade burger - some recipes add egg, others dont, some add breadcrumbs, others dont. My homemade burgers whatever I do tend to fall apart so I can only cook them indoors on a flat pan- there would be nothing left on a bbq grill. Can you help with a foolproof recipe that would work whatever meat / flavourings I use.
Thank you.