KITCHEN NOTES

Tools, measurements and more.

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.

BLANCHING

This is a way of preserving the texture of vegetables, or prepping them for freezing. Cut your veg 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 slickes. 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.

STERILISE BOTTLES AND JARS Put jars

or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 30 minutes.

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 them 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.

Useful ingredient equivalents

BREADCRUMBS 1 cup fresh . . . . . . . . . . . . . . . . . . . . . 50 grams 1 cup dried . . . . . . . . . . . . . . . . . . . . 115 grams BUTTER 1 (American) stick . . . . . . . . . . . . 100 grams 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams 2 tablespoons . . . . . . . . . . . . . . . . . 30 grams

CHEESE 1 cup grated tasty . . . . . . . . . . . . . 115 grams 1 cup parmesan . . . . . . . . . . . . . . . 150 grams

EGG WHITES Large (No. 7) egg white . . . . . . . 30 grams

FLOUR 1 level measuring cup . . . . . . . . 150 grams

GELATINE

3 teaspoons granulated/3 leaves (gold grade) will set 500ml/2 cups liquid to a light jelly. 1 rounded tablespoon granulated/4–5 leaves (gold grade) will set 500ml/2 cups liquid to a firm jelly.

Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use. HONEY, GOLDEN SYRUP 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams

ONIONS 1 × 115 gram onion . . . . . . . . . 1 cup chopped

RICE 1 cup uncooked rice . . . . . . . . . . 200 grams 1 cup cooked . . . . . . . . . . . . . . . . . . 165 grams

SUGAR 1 cup caster and granulated. . . 225 grams 1 cup brown sugar . . . . . . . . . . . . 200 grams 1 cup icing sugar . . . . . . . . . . . . . . . 125 grams SPINACH 650 grams spinach leaves . . .¾ cup purée

YEAST

2 tablespoons fresh (compressed) is equal to 1 tablespoon dried (granulated)