The executive chef of Dine by Peter Gordon at Sky City answers your cuisine questions.
What's the secret to cooking calamari so that it's tender and flavoursome?
Squid either needs to be cooked hot and quick (coated in seasoned cornflour and deep fried, or brushed with chilli oil and quickly barbecued) or slowly stewed for 30-45 minutes (with diced tomatoes, garlic, olives and a few fennel seeds). Cooked anywhere in between tends to make it tough and chewy.
How do I cook roast pork so it stays tender and juicy? Mine always ends up horribly dry. And what else do you suggest putting with it to make a change from the usual apple sauce?
While pork is thought of as a fatty meat, it is in many ways very lean - apart from the fat itself. An overcooked pork chop or loin will always be much dryer than a similar cut of lamb. So, the key is don't overcook it. Rest a joint for at least 15 minutes before slicing. With summer on the way, you should plan to stew stone-fruit with a little honey and ginger for a new sauce.
Now that it's asparagus season, I hate to waste the woody stems we're breaking off the end of the tender stalks. Can you suggest some uses for them? For example, would it be possible to make a soup or puree?
Use the peel and lower part of the stems for stocks, but don't over-cook as it gets quite stale-smelling. Next time you prep it, cut 3cm-4cm from the base then peel it from a third of the way down from the spear end - you'll be able to eat much more of it.
* To ask Peter a question, click on the Email Peter link below.