FAQ's - your culinary dilemmas answered! |
| Q |
'I've checked the supermarket and can't find Dill anywhere...can I use anything instead for my Salmon sauce?' |
| A |
Steven replies...
Try fennel – you can use the leaf or the dried stuff. A close member to the dill family – the fennel will give the same aniseed taste that dill would and you won’t notice the difference. If you’ve got any left over, it works as a great breath freshener! |
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| Q |
'My friends and I meet every month and it's my turn to cook - one is vegetarian and I hate giving her pasta all the time: got any suggestions?' |
| A |
Steven replies...
Don’t tell anyone but here’s a quick sneak at something that’s on the Christmas Menu. Wild Mushroom Risotto is going to be one of the vegetarian options in the seasonal evening menu and your friend is going to love it. It will need your full attention for only twenty minutes and the results are amazing. I’ll email you the recipe and methods right now – let me know how it goes! |
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| Q |
'I want to impress my wine drinking friends with a great bottle that compliments their meal. I'm cooking beef...what should I be looking for when I'm buying a bottle.' |
| A |
Steven replies...
Red wine all the way! Which red wine though depends on the sauce you are having with the beef. If you’re making a traditional roast beef, I’d go for a full bodied Bordeaux that is more than three years old. Beef by nature is chewy so it will make the wine more supple – there’s no need to spend any more than a tenner and my one rule of thumb is be careful you don’t use too much horseradish – it can taint the taste of the wine. |
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Contact Steven with your Dilemma -
chef@kiltedskirlie.co.uk |
