|
Some of these techniques are used throughout the recipe book but some are just there as extra bits of information that may come in handy when you decide to play with your food.
Using fennel root
Take the root and cut of the stalks, then cut in half along the longest length. You will now see what looks like a triangle on the bottom of the root, cut this out by making two cuts so that when the “heart” is removed you get a pyramid. The two large remaining parts of the fennel are the parts that are used in my recipes.
To re-hydrate sea vegetables
Place the dried vegetables into a bowl and cover with warm water. Leave to stand for 30-40 minutes or until soft. Drain. If you want to reduce the “sea” flavour rinse the vegetables under cold water.
To toast seeds
Place the seeds into a dry frying pan over a medium heat and constantly move them around the pan until they start to darken and become slightly fragrant. This should take 3-6 minutes.
To toast and crush spices
This is one of my favourite parts to cooking. The sweet or spicy fragrance released from the spices always fills me with anticipation for the meal. Place the spices into a dry frying pan over a high heat and constantly move them around the pan until they start to darken and become slightly fragrant. This should take 1-1½ minutes. Immediately place the seeds into a pestle and mortar and crush away using circular movements.
To peel tomatoes
Personally I usually do not bother with peeling tomatoes but if you are looking for perfectly smooth food then cut an X into the bottom of the tomatoes and blanch for 30 seconds. Immediately place the tomatoes into iced water and wait until cooled. Once cooled, peel the skin starting from the X.
To blanch vegetables
Bring a saucepan of lightly salted water to the boil and quickly immerse the vegetables and cook for 30 seconds or as long as the recipe suggests. Immediately place the vegetables into iced water to stop the cooking process and to maintain the colour and flavour of the vegetables.
To make ginger juice
Grate fresh ginger then squeeze to extract the juice. About 1 inch makes 1 tablespoon.
To roast walnuts
I never used to bother with preparing walnuts but after I learned this technique I rarely eat them without roasting them. Cover your walnuts with water and leave to soak for 30 minutes. Drain. Place them into a pre- warmed oven at gas mark 5 and roast for 30 minutes. They will be crispier and more flavoursome.
Melting chocolate
Roughly chop the chocolate and place it into a bowl. Now take a large saucepan and fill half way with boiling water, place over a low heat so that it simmers. Place the chocolate bowl into the water, the bowl should be floating and there should be no risk off the water entering the chocolate. Continue heating the chocolate, stirring occasionally, until the chocolate has melted.
Preparing vanilla pods
These black beauties have the most fantastic flavour which justifies the cost of them but they must be prepared to get everything you can out of them. Start off by slicing them in half, length ways, then with a blunt knife scrape the black seeds from them and add them to whatever you need to add them to. The remaining shell can be added to your food as long as they can be removed before serving. | 
