The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.
What is a good way to cook celeriac? I tried roasting them, but what else can I do?
I love celeriac. Pureed into soups with leeks and herbs, finely julienned or grated and mixed with mayonnaise for remoulade salad, peeled super thin and deep-fried like crisps, sliced and layered with cream and herbs for a gratin ... it's a versatile vegetable cooked or raw.
I am a surfcasting fisherman and enjoy crumbed fresh fish. Could you give me a tasty crumb recipe? Do you recommend pan frying or deep frying?And can you freeze the fillets crumbed ready to pull out and throw in a pan?
- Jack Giddy
If your bread is really stale you can grate it, otherwise blitz it in a food processor. Add some lemon zest and a little garlic, and be generous with chopped fresh herbs like parsley, basil, chives and chervil. You can also add some finely grated parmesan as well. Pan fry in a mixture of butter and olive oil. If the fish is really fresh you can crumb it, lay on trays to freeze, then pack in airtight bags for up to three months.
I own a cafe in Cambridge and we bake all our own food. I always have trouble incorporating gluten-free flour into a liquid without it going lumpy.
Is there a trick to it?
Adding dry ingredients to wet causes problems, but if you add wet to dry you shouldn't have an issue. I'm not sure that gluten-free flour behaves differently, but I wouldn't think so.
* To ask Peter a question, click on the Email Peter link below.By Peter Gordon Email Peter