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chef’s corner


Legendary chef Ken Hom, one of the world’s greatest authorities on Oriental cooking, reveals his Top Ten Kitchen Tips to Linda Mindel Carvell


1. What’s the best cooking tip you’d recommend to others?


“Never panic. Just relax and you will be a better cook.”


2. What’s the best cooking tip you’ve ever received? “The same that I give to others, which is to chill out.”


3. What six basics should we always have in the kitchen cupboard?


“Chilli flakes, oyster sauce, rice, dried noodles, sesame oil and soy sauce.”


4. What basics should we always have in the fridge?


“Spring onions, chicken stock, olive oil (to keep it fresh, it’s better to keep it in the fridge), garlic and fresh coriander.”


5. What’s you favourite nosh? “A simple stir-fried noodles, with all the left-overs in the fridge.”


LIKE HOM THERE’S NO CHEF


Ken Hom’s latest book, Truffles, is a departure from his previous 36 books on Asian cusine, that the celebrated chef has written over a stellar career that spans four decades.


A long-time lover of French cuisine, Hom’s fascination with the black truffle of Perigord - and its unique aroma in cooking - is captured in Truffles, a lavishly produced book, chock-a-block with an enticing range of East-West recipes. (Truffles by Ken Hom with Pierre-Jean Pebeyre, is published by Serindia Publications at £25. Available on Amazon.)


6. What are your favourite kitchen gadgets? “A wok, Chinese cleaver, good peeler, lemon squeezer and knife sharper.”


7. What’s your favourite fail-safe dish? “Anything stir-fried in a wok.”


8. What would be your ideal menu for a casual dinner with friends? “A simple steamed fresh fish, spicy stir-fried chicken dish, blanched lettuce with oyster sauce, egg fried rice and fresh sliced fruits in season.”


9. What would be your ideal menu for a romantic dinner pour deux? “Caviar to start, then spicy salt & pepper prawns, Peking duck and finally vanilla ice cream.”


10. What’s the biggest no-no when cooking? “Don’t panic! That is when you make a mess of cooking by adding too much salt, pepper or chilli!”


surrey magazine summer 2015


57


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