Cooking Q&A with Peter Gordon

The executive chef of dine by Peter Gordon at Sky City answers your cuisine questions.

Achieve wood fired flavours

By Peter Gordon

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The executive chef of Dine by Peter Gordon at Sky City answers your cuisine questions.

Lamb racks are one of many meals that can be cooked in a pizza oven. Photo / New Zealand Woman's Weekly
Lamb racks are one of many meals that can be cooked in a pizza oven. Photo / New Zealand Woman's Weekly

Lamb racks are one of many meals that can be cooked in a pizza oven.I have recently built a wood-fired pizza oven at home. Apart from delicious pizzas, what else can you cook in them, and do you know of any books that specialise in this type of cooking?
- Guy

Roast veggies, roast fish, lamb racks, pork belly, beef fillet and chicken breasts - anything can be cooked in pizza ovens. The River Cafe cookbooks might offer suggestions - their wood-burning oven is a beautiful site to behold. See their website at rivercafe.co.uk.

You recently replied to a reader's question by saying a large turkey should be left to rest after cooking for 30 mins before serving, and a steak for five mins. But how do you keep the food hot for serving?
- Barbara Rotherham

Cover the turkey with two layers of foil and a tea towel tucked into the platter or dish it's resting on.

For the steak, a pot lid or foil will do the trick - but do keep the steak somewhere warm, the turkey is large enough to retain heat.

A couple of weeks back you provided advice from a reader having difficulty making fish cakes. I have a similar problem with potato cakes in that the amount of moisture in the potatoes from the supermarket is so high that any attempt at potato cakes results in a sticky mush. I end up adding copious amounts of flour, but then that is about all one can taste. Adding an egg just makes things worse. Any advice?
- J.M. McKinley

Bake the unpeeled potatoes whole, leave to cool a little, then scoop out the flesh and mash with herbs, thinly sliced onions, seasoning, and a little flour. Roll in balls, press flat, coat in flour. Place in the fridge, covered, to chill a few hours. Alternately, peel and coarsely grate them, then squeeze out excess moisture between your hands. Add a little flour and seasoning, press flattish. Fry in a smallish heavy-based pan with 4mm of oil over a medium heat until golden and cooked through.

* To ask Peter a question, click on the Email Peter link below.

- NZ Herald

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