Cooking Q&A with Peter Gordon

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

Crays for chowder

By Peter Gordon

1 comment

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

Cray shells make the base of a fine stock for chowder. Photo / New Zealand Woman's Weekly
Cray shells make the base of a fine stock for chowder. Photo / New Zealand Woman's Weekly

I would like to make a crayfish chowder. I like a white creamy one rather than a bisque style, and would rely on the shells to make a stock. Would you mind giving me a chowder recipe, or a few tips on how to make it tasty?
- Carolyn

Roast the shells in the oven till nice and toasty. Smash as fine as you can with a hammer in a tea towel. Make a stock with them, fish bones (rinse well first), white veges and carrots. Then strain and use for a sauce - bechamel style with added cream (and a pinch of saffron).

What is your advice on how to fry water-injected bacon without it stewing in a pan of water? I usually give it a few minutes in the pan till it fills with water then drain it, add more oil and continue to fry.
- Tom

I think you need to buy better bacon. If that's not an option, then try grilling it - although I have to say I've not experienced such bacon so am hoping this helps. (Ed's note: Peter is too polite to say, but his Craft Series range that he developed with Beehive is superb.

A bit more expensive than the water-injected stuff, but worth it. Kiwi has also just released a premium bacon from free-range pigs).

My husband recently won a nice piece of pickled pork, but I am at a loss to know what to do with it. My two large cookery books do not mention it.
- Vera Burke

Depending on the cut of pork, you may just want to dice it up, add to fried onions, garlic etc and stew with some chickpeas or cannellini beans to make a lovely, hearty stew.

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

- NZ Herald

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