Tips and techniques mentioned in recipes in The Kitchen
Poaching is a delicious and healthy way to cook. It’s quick and easy once you’ve got the hand of it. Imagine yummy chicken sandwiches, fragrant steamed fish, and delicious poached pears with chocolate sauce. Here, I follow Kylie Kwong’s guide to poached chicken with great results.
The other day I made a delicious tomato chutney (recipe coming soon!), which called for peeled and seeded tomatoes. They’re both really simple to do, and are techniques you’ll find yourself using all the time.
Mmm… homemade jams and sauces are so much better than anything off the supermarket shelf. They are the perfect present, and make even the most simple meal something a little special.
I just love the spicy smell of nutmeg. And it’s even better when freshly ground. Trust me, it’s worth the effort!
It sounds so simple, and it is! Here are some tips to make sure your cakes come out perfect every time.
Deglazing is simply adding liquid to your pan after cooking meat, and scraping all the flavoursome ‘bits’ from the bottom to create a sauce.
How amazing does this look? Galette is a French term for pastry which is shaped into decorative forms (as opposed to in a pan). They can be sweet or savoury, and look spectacular.
