Cooking Q&A with Peter Gordon

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

Peter Gordon: Get saucy with pizza

By Peter Gordon

1 comment

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

There are plenty of options for jazzing up your pizza sauce. Photo / Dean Purcell
There are plenty of options for jazzing up your pizza sauce. Photo / Dean Purcell

I'd like to make my own tomato sauce for pizza bases to use up my tomato crop - can you give me a few ideas of what to add to make it super-tasty?
- Nadia

Tamarind paste, dried chilli flakes, smoked paprika, Thai fish sauce and soy sauce all add immense flavour.

I've been asked to take a Greek salad to a dinner party, but my version seems a bit plain. How would you suggest I give it a bit of oomph?
- Michael

My version is diced ewe's milk feta, black olives, fleshy tomatoes, grated lemon zest, lots of parsley and mint, and a little dried wild oregano. Adding grilled red capsicum and capers is good, as is a tangy red wine vinegar with your extra virgin olive oil dressing.

You mentioned that figs are great in chicken stews. Could you please provide a recipe or tell me where I could find one?
- Greg

Lightly caramelise onions, garlic, baby carrots and chicken pieces. Add thyme, a cinnamon quill, light stock and bring to a simmer. Add a handful of quartered figs (fresh or dried) and slowly cook, covered, for an hour or so. Season well.

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

- NZ Herald

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