This discussion has been closed.
Posted by brightyangthing (U14184246) on Tuesday, 14th September 2010
Ref Post #98, may I please add.........
Given how hard it is, when on the run at an outdoor event for three days and many 100's of miles from home to get a good balanced diet (bacon butty's in BOTH hands not withstanding) is it permissible to count several Pimms in my 5 a day???????????????
Posted by RossBean (U14613539) on Tuesday, 14th September 2010
Hi, I'm planning on making a meal for my in-laws to say thank you for letting me live with them during the summer while I've been away from Uni. The plan is a pea soup with parmesan crisps (masterchef inspired) followed by a cannon of lamb with potato gnocci and a mint jue, and for dessert a sticky toffie pudding with apple ice cream. However I'm having a little trouble with finding a recipe for the ice cream, I'm able to find reference of one so I know its possible but there is no method or list of ingredients. If you know of any possible ways to do this I would be very grateful. By the way the meal is planned for a week on thursday (the 23rd).
Posted by Ramona Andrews BBC Food host (U14570541) on Wednesday, 15th September 2010
James (and Glynn Purnell and Kenny Atkinson) are up on the blog now answering your questions...
Posted by Gillian (U14602306) on Wednesday, 15th September 2010
Ramona, please can you advise on how long it normally takes for James to answer a question? How will i know which media form he will use? Didn't see the following episodes of Saturday Kitchen but will take a look at video blog. (See my original message no 74.) Thank you, Gillian
Posted by orangemartini (U14600336) on Wednesday, 15th September 2010
I am still unsure where my post my questions for the next show. Here or as a comment on the answers given on last Saturday's show?
Anyway, the game season is upon us and would like some new ideas with pheasant....Thanks
Posted by vicstart (U14614598) on Wednesday, 15th September 2010
I'm very impressed with all the recipes on the show but also with the equipment that you use. Is there any information available for the knives, pans or blenders that you use?
Great show, keep it simple.
Posted by Julie (U14600403) on Wednesday, 15th September 2010
One of my favourite desserts is creme brulee. Do you have any ideas for a bit of a twist to the basic recipe?
Posted by kathryn (U14616229) on Thursday, 16th September 2010
please can you recommend a seasoning that I can use instead of salt, I just cannot cope with it in my food
Posted by ChilliGillie (U14616492) on Friday, 17th September 2010
This year for the first time I have grown tomatoes and am absolutely delighted with the abundance I now have. I have already made lots of concentrated tomato sauce which I have frozen ready for adding to many recipes.
I have also made some tomato and chilli relish/chutney. The recipe I have used did not state how long this would last.
Do you have any recipes for different chutneys including tomatoes that I can make now and store until nearer Christmas to eat with cold meats, cheeses etc.
Always watch Saturday Kitchen and it gives me such inspiration and ideas for my cooking. May the show continue for many more series's.
Posted by kathryn (U14616229) on Friday, 17th September 2010
Please can James recomend something I can use instead of salt as I cannot cope with it thanks Kathryn
Posted by noreen22 (U14617256) on Friday, 17th September 2010
hi this seemed to be the only way i have found to wright my question to James!
by the way James how is your game of Golf now adays?
I also have a cooking question!!
why is it you always say to rest any baking in the fridge for 1/2 hour, (scones, pastry.)
Now i have used Paul`s scone recipe & he does not say to do this, whoe is right.
Regards Noreen Westwood
Posted by marcecath (U13802300) on Saturday, 18th September 2010
I am thinking of doing Pickled Pears - have never tasted them - can you tell me what they are like and some tips on pickling them!!
Posted by sarah (U14617805) on Saturday, 18th September 2010
i have a garden full of sorrell, and have no idea what to do with it - any ideas?
Posted by oldchef (U14617797) on Saturday, 18th September 2010
good morning James
myself and my daughter have only just started cooking we are making some fresh pasta i need to know what is the better method by hand or food processor
Posted by Bairdy (U14612567) on Saturday, 18th September 2010
I've been wanting to cook roast goose, but have heard that its very difficult because of the amount of fat that comes out. Do you have any good tricks you use when roasting geese?
Alastair from Battersea
Posted by sarah (U14617805) on Saturday, 18th September 2010
I have tons of sorrel growing in my garden, i have tried eating it in salads but it is very bitter - any other ideas for what i can use it for other than Guinea pig feed!
Posted by paulinamw (U14610334) on Saturday, 18th September 2010
I love donuts and used to make them in my younger days. Where did you get that fantastic little bit of equipment to fill them?! I used to use a surgical syringe. Not quite so domestic. Would love your help.
Posted by Ali (U14617818) on Saturday, 18th September 2010
Please could you ask James if he could do a Gluten Free / Dairy Free Saturday Morning
Posted by Bambi (U14617832) on Saturday, 18th September 2010
Try as I might I am simply unable to produce roast pork with the requisite crackling. I'm a reasonably fair cook - for plain fayre anyway - but just can't get the hang of the crackling.
Posted by Marzipan (U1050128) on Saturday, 18th September 2010
As a child I loved Birds Eye cod in butter sauce. It was much nicer than the findus, youngs or Sainsbury's equivalent. I have tried to make it myself but can't produce anything like it. Could you tell me how to make it?
Posted by wannabefoodie (U14617841) on Saturday, 18th September 2010
I want to try to recreate a dish from a restaurant, but it needs topping with a goats cheese foam. I have tried whisking it to achieve this, but have not managed to get a 'foam'. Is there something else I should be doing/adding or am I just not being patient enough?
Posted by sarah barr (U14617849) on Saturday, 18th September 2010
Good Morning James,
Firstly, and most importantly, will you marry me!? lol
Secondly, I am looking at making a good christmas drink this year for the family. I saw a recipe a long time ago for cranberry gin! Do you have any tips on how I can make this?
Also, I want to do a bit of a 'spin' on the turkey this year. I am buying a fresh turkey which I pick up from the farm on christmas eve. Any ideas?
Sarah (from Weymouth)
Posted by liz (U14617838) on Saturday, 18th September 2010
Hi James, did you know that a company called KHUHN RIKON produce a cookie and cup cake dcorating set that contain several squeezy bottles that have icing nozzles? These are ideal for putting fillings into cup cakes as well as for icing. I saw you make your lovely doughnuts this morning and felt that these would do the job of fling them. As the nozzle you used was difficult to obtain maybe this could be an alternative. Hope this is of use to you.I am a huge fan by the way. X
Posted by Diane Stevenson (U14233337) on Saturday, 18th September 2010
Hi - I'm off to Blackheath Farmers Market tomorrow - what's seasonal that I should be looking out for, and do you have a recipe for cooking?
Posted by Little_Cracker (U14616355) on Saturday, 18th September 2010
I need your help with your chutney recipe on the BBC website - for Tomato and Apple Chutney. www.bbc.co.uk/food/r...
At the end it says...
'Cool the chutney, place into sterilised jars and store for two to three weeks in the fridge.'
Does this mean store the chutney unopened in the fridge for 2-3 weeks before opening/using? (and if yes... how long can it be kept afterwards and does it need to remain in the fridge?)
or... does it mean use within 2-3 weeks and keep it in the fridge during this time.
Be grateful for clarification please!
Posted by Olivia Motyer (U14617886) on Saturday, 18th September 2010
I was just wondering what kind of frying pans James uses, as they look like they have plastic handles, so how are they able to be used in the oven? The ability to put the pans in the oven always seems to be really useful, but I'm sure I wouldn't be able to do it with my plastic handled ones!
Posted by shiggy (U14617898) on Saturday, 18th September 2010
Hi James, we have had a good 1st season growing our own vegetables. However we now have several large marrows and are stuck for ideas on how to use them. We have tried unsuccessfully to make marrow jam & marmalade and would welcome any other ideas as we really do not want to waste them. Many thanks Shiggy.
Posted by Rosemary Gachet (U14617915) on Saturday, 18th September 2010
Posted by Brendan (U14602963) on Saturday, 18th September 2010
Why do we always seem to have an expert on the Saturday Kitchen programme advising us as to which wine to drink with a particular dish when we have a perfectly good British accompaniment which appears to be totally ignored i.e. beer. Beer is our national drink and we do not have to ship it from the other side of the planet saving on our carbon footprint. Beer is also a lot more versatile than wine. By promoting beer the Beeb will be helping to promote the livelihood of British producers and encourage employment in the brewing industry.
Posted by Rosemary Gachet (U14617915) on Saturday, 18th September 2010
Do you have a recipe for onion and port soup? Many thanks
Posted by bexhillboy (U14617928) on Saturday, 18th September 2010
Posted by cath (U8984014) on Saturday, 18th September 2010
Can you ask James please,how can I stop getting soggy bottoms on my pies please.thanks
Posted by Micky Most (U14349054) on Saturday, 18th September 2010
Whenever I cook a stew in my Cast Iron pot I get a slightly bitter after taste, when I do the same stew in my Stainless Steel pots its fine. Any ideas what causes this bitter taste?
Thanks in advance.
Posted by Stuart McKenzie (U1563501) on Saturday, 18th September 2010
My local butcher is selling Ostrich steak could you please tell me the best way to serve it.
Posted by popdufc (U14618003) on Saturday, 18th September 2010
any recipes for cream filling for my whoopie pie project? seen one ( somewhere ) with double cream, caster sugar and vanilla which looked simple OR any suggestion.
Posted by Dream (U14618013) on Saturday, 18th September 2010
I'm afraid that infuriating as this is, I have to admit defeat. I have never done this with a recipe, nothing has ever beaten me, but I'm giving in and asking for help.
Crumpets. I just can't do them.
The mix looks perfect, the outsides look great, but the insides are just a battery, yeasty, sticky mess, no matter how long they are left to cook. The bubbles form and burst on the top perfectly and they should be great...
But they aren't. Any help will be gratefully received!
Posted by WanderingWill (U14617995) on Saturday, 18th September 2010
omelettes are all quick - with the exception of similar products such as spanish potato versions which are cooked slowly. the word omelette is french of course, and describes the quickest of convenience foods.
the use of a proper omelette pan is not essential but preferred, however they are expensive. in a suitable bowl quickly beat at least 3 eggs so no air is introduced; a fork will suffice and do the job in 10 seconds as omelettes should be served quite soft and not soufflé-like. place your thick-bottomed pan on the heat so that it gets very hot (chefs prefer gas) and add a small knob of butter letting it melt. just as it does quickly add your egg mix, moving the pan around on the heat as you vigorously move the fork in and around the eggs. if the pan is hot it should not take more than 15 seconds to get a lose omelette appearing before you.
smooth any very soft mix around the pan so that the base is covered and a full shape, and with the mix still semi-soft get hold of the pan handle in your left hand, lifting it at 45 degrees off the heat. using the fork turn the top half over the bottom half to make the familiar half-moon shape.
immediately turn out the omelette onto a pre-warmed plate and serve. omelettes should not be served in a stiff condition. the use of additives like seasoning/ veg/meat or cheese are at your preference and should be added to the beaten eggs at the start.
Posted by Gary (U14254002) on Sunday, 19th September 2010
My wife says your ovens don't have a back on them and that a researcher shoves the food in through the back for you to take out into the studio.
Please can you settle this argument once and for all? Thanks.
P.S What is the best sauce to go with chips?
Posted by triphunter (U14619072) on Sunday, 19th September 2010
I've got some mates coming over for the football later. I'm sick of serving up bowls of crisps and sausage rolls for pre match snacks. Can you recommend any tasty, easy to prepare treats for beer swilling twenty somethings?
Posted by camillathebadgerminx (U7786822) on Monday, 20th September 2010
i tried to make toffee apples but it went totally wrong,do you have a recipe and some tips on making good toffee apples please?
thanks camilla the badger minx
Posted by Sheila (U14612919) on Tuesday, 21st September 2010
Great Tomato ketchup recipe from Sat Kitchen served with Chicken gougons - can definately recommend it. Question for James, how long can I expect it to stay fresh, if kept in fridge?
Posted by Fiona (U14621661) on Wednesday, 22nd September 2010
I have a glut of green tomatoes in my veg patch. Apart from chutney (friends and family do their best but there's only so much they can stomach of the stuff) have you any other suggestions for using them up in family fare?
Posted by Ramona Andrews BBC Food host (U14570541) on Wednesday, 22nd September 2010
Just to let you all know James Martin's blog post is up now:
This week Matt Tebbutt is the guest presenter, so the next lot of questions will be answered by him (and Theo Randall and Ken Hom).
Posted by Egan (U14625704) on Saturday, 25th September 2010
Rib of beef, on the bone !!!!! It just can't be beaten. But as a butcher of 32 years you really need to know one crutial tip. AGE is the key to this. The beef has to be a minimum of 21 days matured. 3 years ago I actually has a piece which I matures for 10 weeks but if you are doing this ask your local butcher to wrap the beef in tinfoil and then vacuum pack it and keep it in his fridge till nearer the time.
When you get the meat of him just open the bag and take of the tin foil and you will see the meat looks like it has just gone in the bag. As fresh as a daisy if the vacuum hasn't broken on the bag.
The meat just falls of the bone if you don't over cook it. I cooked mine for 10 mins per pound and it was just the right shade of pink inside. My 10 year old daughter will not eat beef now unless it's pink.
I hope you enjoy your dinner and trust me, this is the best way to mature the beef. Any problems come back to me and I will speak to your local butcher.
Posted by dawn_in_qatar (U14627736) on Monday, 27th September 2010
Can you please ask James how to make Sun dried Tomatoes?
Thank you in advance
Posted by orangemartini (U14600336) on Wednesday, 29th September 2010
Hi James, could you please tell me the difference between baking paper and greaseproof paper. I never know which one to use when. Thanks very much, love the show x
Posted by AlinaW (U2220240) on Wednesday, 29th September 2010
Baking paper, also known as silicone paper and baking parchment, will not stick to your cake, and you will be able to peel it off easily.
Greaseproof paper needs to be greased to prevent it sticking, and has little place in baking now that baking paper has arrived. You can use baking paper wherever older recipes specify greaseproof.
Posted by lizzyla (U14630664) on Thursday, 30th September 2010
Hi please ask James if I can substitute curd cheese with ricotta in a tart recipe. I can't get curd cheese in New Zealand which is the same as the Yorkshire stuff, unfortunately,
Posted by Lynette (U14632336) on Saturday, 2nd October 2010
i need james' help,
im having a bake off and need to know how to stop my bun fillings falling to the bottom ! what am i doing wrong? and any ideas for some great muffin recepies?
Posted by Simon Franklin (U14632403) on Saturday, 2nd October 2010
I'm always struggling when cooking for my parents as both of them hate garlic and obviously many recipes include garlic in them...is there a suitable alternative that I can use instead of garlic in my dishes?
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