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Peter Gordon: Time for some real flavour

With the cooler weather it is time to get the slow cooker out. Can you advise how to cook meat in a slow cooker in a way that is both tasty and tender? Too often the meat comes out tender but...

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Peter Gordon: The chef's tart reply

I often cook lemon tarts for dessert. Recipes differ in the proportions of eggs, sugar, lemon juice and flour for the filling. What do you recommend? - Thanks, Nicki You're correct that there are...

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Peter Gordon: A well-oiled baking method

I very much enjoy reading your column and have learned a lot, thank you. I recently found a fruit cake recipe using vegetable oil instead of butter. My question is; which vege oil should I use? The...

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Peter Gordon: Noodling around with shirataki

Please can you suggest a good recipe for using shirataki noodles? I recently bought them to try, because they are so nutritional, and I want to give myself a treat. - Warm regards, Lynda I love these...

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Giving 'em a taste of Kiwi at the Games

As you're reading this we will have had a few tries at our menus at Kiwi House in King's Cross in London. We're hoping that Kiwi House will be a place of tasty calm and stress-free catching-up in among...

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Peter Gordon: Devouring the particulars of protein

What is a good meat substitute for a vegetarian when having meat and three veg? I don't want to cook a whole dish, I'm just after some delicious ideas of protein that I can re[;ace the meat with. I've...

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Peter Gordon: Best of baking when the heat is on

I have an oven that varies in temperature from time to time. So when I cook my cakes at the temperature the recipe recommends, it sometimes burns and sometimes it is all right. How can I allow for that...

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Peter Gordon: Tricks for frying halloumi

I have never successfully fried New Zealand halloumi. When I was in England I used to make a simple dish of fried sliced leeks and cubed halloumi. When I make it here (using "Cypriot-style" Zany Zeus...

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Peter Gordon: Don't chicken out of cooking duck

We know that chicken must be completely cooked through to avoid the risk of salmonella and other nasties. I have been served duck at several different restaurants and it has been pink in the middle,...

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Peter Gordon: Try a little tenderness

When I eat a beef bourguignon in a good restaurant, the meat is extremely tender; melt in your mouth and literally falls apart when cut, with a deep, rich flavour. I try to emulate this at home with a...

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Peter Gordon: Getting all steamed up over meals

My husband and I are currently building a new family home. I recently attended a cooking demonstration from a luxury appliance company, where I was introduced to steam ovens. They sounded very...

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Peter Gordon: Casserole meat, to fry or not to fry?

Most recipes ask you to prep meat by patting dry and frying before making a casserole; why is this necessary? - Joan and Peter Minchin Your question is interesting because although the browning of meat...

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Peter Gordon: Spreading the word on butter

In many recipes for cakes and baking the advice is to cream butter and sugar before adding other ingredients. Softening the butter makes the process easier, but how soft can the butter be? If the...

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Peter Gordon: Out of the frying pan ...

We are looking at getting a set of frying pans for general use - steak, poached eggs and so on. Do you suggest cast iron, stone or aluminium? We like to put pans in the dishwasher. If we use non-stick...

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Peter Gordon: Frozen fruit fine for jam

I have been given loads of frozen, ripe, whole plums. I have made all sorts of things but would now like to make some jam. Could you please tell me just how I go about weighing the plums so I can add...

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Peter Gordon: When East meets West

Today's spring rolls are worlds apart from their genesis in China. When I first came to New Zealand years ago I used to buy a couple of "spring" rolls for my lunch. The other day I bought a spring roll...

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Peter Gordon: Single and double trouble

Hi Peter, can I use the cream from the supermarket in recipes that state what type of cream to use e.g. pouring cream, heavy cream, single cream? I know terms refer to the different levels of fat in...

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Peter Gordon: Zesty ideas for lemons

I have been making my own lemon syrup using the old gran/great-gran recipe with great success. I have all this yummy sugared lemon pulp and puree left over which I have used in a banana cake recipe....

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Peter Gordon: Sticking with crumbing

My wife and I like to have crumbed fish and schnitzel from time to time. I know it makes me sound like a tightwad, (which I am) but it irks me to have to use a whole egg in the crumbing process when I...

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Peter Gordon: Salted or unsalted butter?

It seems every baking recipe calls for unsalted butter, yet sometimes salt is added to the recipe. Unsalted butter is never on special and I wondered if it makes such a big difference in baking? - Many...

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