Good food

Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - Contents -

Our do­mes­tic diva Sil­vena Rowe an­swers all your kitchen queries.

Q I want to cook spaghetti with meat­balls for my next ca­sual din­ner party but all the recipes I read re­quire eggs for bind­ing the meat. One of my guests is al­ler­gic to eggs. Can you sug­gest a sub­sti­tute that will not al­ter the taste of the meat­balls?

A I’d sug­gest that you just don’t use the eggs. I know a lot of peo­ple add eggs to their meat­ball mix­ture but it’s not vi­tal. What you need to en­sure is that the mince has enough fat of its own, which will not only help in bind­ing but will also en­sure that the meat­balls do not dry out af­ter cook­ing.

Many recipes sug­gest that you should sea­son the mince with salt and set it aside for a cou­ple of hours to al­low the salt to break the meat down slightly, which they claim helps the bind­ing, but I wouldn’t rec­om­mend this. The salt tends to dry out the mince if left for too long, giv­ing you taste­less meat­balls.

So don’t be scared, just get mince that is fresh and has not been sit­ting on the su­per­mar­ket shelf for too long. Sea­son it well and make the meat­balls or even burger pat­ties im­me­di­ately and you won’t have any prob­lems.

Q I want some new knives for my kitchen. What should I look out for when shop­ping?

A Knives can cost a great deal of money, so I’d ad­vise buy­ing them in a qual­ity house­hold shop.

I can’t rec­om­mend a par­tic­u­lar brand, but I like the Ja­panese and Ger­man man­u­fac­tur­ers.

I use Shun Kai knives. I trea­sure my knives and look af­ter them. I sug­gest that you sharpen your knives us­ing a stone, which is the best way to keep them in good con­di­tion. You need three to four dif­fer­ent knives, with strong and firm blades and com­fort­able han­dles, so al­ways hold the knives be­fore you buy.

Look for long guar­an­tees, opt for a well-known brand, and don’t be tempted to buy cheap sets.

QI work and am al­ways pushed for time so I of­ten have to rush in and throw din­ner to­gether for my fam­ily. What can I make the day be­fore to heat up? Or what is nu­tri­tious, tasty and quick?

A Some­thing easy, sim­ple and very healthy is fish. Just make sure you get fresh fish rather than frozen and fol­low this sim­ple recipe you can pre­pare ahead of time.

Buy any good-qual­ity fish fil­let, such as cod, monk­fish or hal­ibut or even salmon, and grab some herbs – you can use any you like but dill, tar­ragon, chives and even basil work well with fish. Wrap the herbs around around the fish, then wrap again us­ing veal ba­con. Sear in a hot pan in a lit­tle olive oil for 2 min­utes on each side un­til golden. Cool, cover and place in the fridge.

When you need to fin­ish off the dish, pre­heat the oven and cook for about 20 min­utes for each 180-200g of fish fil­let.

Mean­while, boil some fresh veg and baby pota­toes – a su­per-healthy and de­li­cious quick din­ner.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.