Useful techniques

BAKE BLIND

Line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190°C–200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.

BLANCH

This is a way of preserving the texture of vegetables, or prepping them for freezing. Cut your veges into pieces of similar size, and add to a large pot of boiling, salted water. Cook for about 30 seconds, quickly remove with a slotted spoon, then plunge into a bowl of iced water to stop them cooking further.

JULIENNE

This term refers to food, often vegetables, that are sliced into thin matchsticks. This is most easily done using a mandolin but can also be done by hand. First cut into 3mm-thick slices. Stack the slices and cut into 3mm-thick strips. Cut into desired length.

ROAST NUTS

Spread the nuts out in a single layer on a shallow baking pan and place in a preheated 180°C oven. Shake the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool.

POACH

This means to cook food, completely covered in barely simmering liquid (the surface of the liquid should not break). This liquid can be water, wine, sugar syrup, rendered duck or goose fat or olive oil. Poaching meat or poultry will give moist, succulent results and is especially ideal if the meat is to be served cold. It is particularly important to have a well-flavoured poaching liquid as this method of cooking does not allow any caramelisation to occur. Poaching can take place either in the oven at a very low temperature, as in confit of duck, or on direct heat. A simmer mat is a useful tool to ensure the gentlest heat is maintained. The poaching liquid can then be used as a base for a flavoursome soup. Stocks can be used over and over again – in fact, they get better with use as the flavours are enriched further. Care must be taken though to prevent bacterial growth.

• Always use the stock for the same type of meat, eg chicken

• After each use, bring the stock to the boil, skim it and strain it through a fine sieve

• Store it in a clean container with a well-sealed lid • Cool completely before refrigerating or freezing Foods that can be poached include apples and pears, beef, chicken, dried fruits, duck, eggs, fish, figs, quinces, stonefruits and vegetables such as leeks, carrots and globe artichokes.

TOAST AND GRIND SPICES

Heat a small dry pan over a medium heat.

Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make it bitter. Toast one spice at a time rather than combining, as each spice will take a different time to toast. Tip out onto a plate and cool. Grind in a mortar and pestle, or a small coffee grinder reserved for the purpose.