❧ COOKING COMPANION
❧ Chef ’s Tips
1. Wild fi sh has a far more superior fl avour then farmed fi sh though it is more expensive.
2. To remove the stubborn odour of fi sh from your pans after cooking boil equal parts of vinegar and water in the pan for 5 minutes.
3. To keep fi sh fi llets from sticking bake them on a bed of vegetables. 4. To make a quick supper with leftover fi sh, marinate in a vinaigrette
and add to a tossed salad or mix with fresh pesto and pasta. Hoisin and soy sauce with fresh ginger also works really well with noodles and toasted sesame seeds.
5. You can get omega 3s from canned fi sh so choose canned salmon, tuna or sardines.
6. To retain maximum omega 3s during cooking it is better to steam fi sh, as this cooking method does not affect the benefi cial oils so much.
7. Get your fi shmonger to scale, gut and clean fi sh for you. He will also fi llet it or cut it into steaks if this is what you want at no extra charge. This is better than buying ready cut fi llets or steaks as the fi sh will be fresher it also leaves you very little for you to do.
Happy fi shing! Peter Gorton
For more information about Peter visit
www.petergortonmasterchef.co.uk or to fi nd out more about Gorton’s restaurant see
www.gortons-tavistock.co.uk
Wild about Home Brewing... Foraging for free food is not just restricted to the plate but can fill the glass too! Dandelion Wine – Makes 1 gallon or 6 bottles
• 3 litres Dandelions – heads only • 1.5 kg Granulated Sugar • 2 Lemons and 1 Orange • 1 Small Can White Grape Juice Concentrate
• 1
• 1 Sachet White Wine Yeast • 1 Teaspoon Yeast Nutrient • 4.5 litres of water
Prepare dandelion heads by removing stalks and greenery. Wash heads and place in sterilized fermenting bucket. Boil water and pour over petals. Leave for a couple of days, stirring occasionally. On day 3, tip dandelion mix into large saucepan. Add sugar, orange and lemon zest. Bring to boil stirring to dissolve sugar. Boil for further 5mins. Return to re-sterilized bucket and add juice from orange and lemons along with concentrate. Allow to cool, add yeast and nutrient. Cover and allow to ferment for 3 to 4 days. Transfer to demi-john and fit airlock. Leave at room temperature until fermentation ceases and starts to clear. Bottle when clear and leave for at least 6months before drinking.
The common Taraxacum officinale or dandelion, while often considered a weed, has many culinary and medicinal uses. The freshly picked dandelion heads may be used to make a delicious white wine.
Overt Locke has everything you need for home brewing under one roof. You will find a vast array of equipment, ingredients, beer and cider kits, wine and liqueur kits to suit the beginner or more experienced home brewer.
To get the complete beginner off to a good brewing start try the Country Wine kit (pictured) which includes a very helpful book of recipes, tips and methods. Perfect for making Dandelion Wine!
Visit our specialist website
www.beerkits.co.uk or our dedicated department in West Street, Somerton for all your home brewing needs.
West Street, Somerton, Somerset TA11 7PS Tel: 01458 272626 •
info@overtlocke.co.uk www.overtlocke.co.uk www.beer-kits.co.uk
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