Some dried beans need a preliminary period of fast boiling because they contains toxins called protease inhibitors which interfere with the digestion of protein. While beans that have not had this preparation may taste palatable, the body will not benefit fully from their protein unless these toxins are neutralized.

Start by fast-boiling the beans, then discard the water and complete the cooking in a pan of fresh water. This fast-boiling is particularly important for soy beans because they contain half as much protein again as most beans and many vegetarians rely on them as a source of protein. Soy beans should be fast-boiled for 60 minutes. They should then be drained, then simmered in fresh water for another 80-90 minutes, or until tender.

Raw kidney beans contain a substance that cannot be digested and which may cause abdominal discomfort or food poisoning if the toxins are not extracted. It is essential that you fast-boil red kidney beans for 15 minutes before use, then change the water and simmer them for another 45 minutes, until they are tender.

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Lentils, peas and many beans do not need soaking. For those beans that do, there are some basic rules to observe. First, rinse them in a sieve under the cold tap to wash off any loose, floury matter before cooking. This minimizes the formation of scum during cooking.

Soak dried beans by pouring boiling water over them to quicken the process. In hot climate kitchens, a 1-hour soak is safer than leaving them to sit for a long time. Alternatively, soak larger beans in cold water for up to 8 hours, in the refrigerator if it is very hot weather. Although the beans absorb water, there is no evidence that they lose any nutrients.

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Choose recipes that can be made largely in advance and need little last-minute attention. Avoid fiddly recipes that will keep you in the kitchen away from your visitors.

If you have the space, arrange the starter and dessert courses on plates ahead of time. Cover and put them in a cool place and set out cheeses to reach room temperature. Lay out everything you will need in the way of cutlery and china for all of the courses, including coffee and after-dinner drinks. Make a simple timetable, wearing a watch, and work out a seating plan.

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Try to balance the menu. Include easy dishes as well as complicated ones and vary the ingredients. Think of the textures, colors and tastes of the dishes you are planning and do not have the same dominant flavoring in more than one course. Also, avoid combining dishes that are similar in color.

Aim for variety: follow food that is crunchy with something smooth, a mild dish with sharp-flavored one. If the main course is heavy, avoid a rich dessert and choose instead a light, simple recipe, such as one based on fruit.

Finally, keep the overall effect of the meal simple. Nothing can better the taste of fresh, well-prepared ingredients.

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Cook the food in small amounts. Adding too many pieces all at one time to the pan lowers the temperature of the fat so that the coating does not form a crisp crust. The food will then absorbs fat.

If the deep-fried food must wait a short while before being served, spread it out in a single layer on a hot baking tray or dish. Keep the food warm in the oven, with the door ajar to allow air to circulate. Do not cover or enclose the food, as this serve to make the crust soggy.

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The correct temperature for deep-frying is 190 degrees C, which is moderately hot. If your fryer does not have a thermostat, you can test the oil by dropping in a cube of bread. It should take only about 40 seconds for the bread to brown. If it browns in 10 seconds, the oil is too hot and should be cooled. If it takes a minute, the oil is too cool and the batter will not crisp immediately. This causes the food inside to become soggy.

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Batter is best for wet foods, such as vegetable or fruit fritters, because it sticks to the surface of these foods once they have been floured. The batter will puff up and seal in the moisture without changing the lightness of the food inside. Breadcrumbs, which are heavier, are best for foods such as fish and chicken which need to cook longer.

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Foods are subjected to a very high temperature in the deep-fryer. A protective coating prevents a hard, unattractive skin forming on the food while allowing the inside to cook slowly and thoroughly.

If deep-frying is done properly, the coating also creates a seal that stops a food's flavor from tainting the oil, so it can be used again. Sealing has the added advantage of preventing any dangerous spluttering or bubbling of hot oil, which can happen if food juices leak out.

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If we do a lot of deep-frying, an electric model has the advantage of thermostatic control as well as a charcoal-filter lid to prevent odors. Choose a pan with an automatic cut-off facility in case it is left on.

For occasional deep-frying, you can use a heavy-duty saucepan that is deep enough to hold a large amount of oil. We will also need a basket with mesh fine enough to keep the oil free of food particles. A close-fitting lid is essential for cutting off the air in case of emergencies.


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Fresh dates are available all year round, but in some countries, fresh dates are only available at certain time of the year. Try to buy the fresh dates when they are available. They are not only nutritious, they contain only half as much sugar, and twice as much fiber, as the imported sun-dried boxed variety.

When buying fresh dates, you should ensure that they are deep brown, plump and moist. They will keep well in the refrigerator for up to a week. You can wash the fruit and eat them as they are, or cut the dates in half, remove the stones and chop the flesh into salads.

Dates can be stuffed with soft cheese, almonds and other fillings to serve as savories. You can also offer them with after-dinner coffee. Fresh dates are also delicious in scones, slices, teabreads, tarts and sticky date pudding.

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Homemade Danish pastries require time and skill to make, but they are especially rich and luscious. The yeast pastry is made in a similar way to puff pastry, by rolling butter in between layers of dough. Roll out the pastry so that butter does not break through the paste. If the butter escapes, the pastry will hold less fat and taste heavy.

Roll the pastry with short, light strokes, moving first forwards and up (lifting the rolling pin slightly), and then backwards and up. If your pastry seems too sticky, put it on a plate, dust it with flour then cover it with plastic wrap. Rest the pastry in the refrigerator until firm.

If you prefer, make the dough in advance, then place it in a plastic bag and leave it in the refrigerator for several hours or overnight.

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This is caused by too much heat and suggests the custard has been overcooked or cooked without the use of a bain-marie, or the oven temperature was too high. Any of these could result in pitting, so producing some moisture around the edges, and it cannot be rectified. Check your oven temperature, and use a bain-marie. The simmering water around the dish lowers the temperature, ensuring a lower, even temperature during cooking.

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There is no miracle remedy, but it will help to remove it from the heat immediately. You could try straining it into a cold dish sitting in a bowl of ice cubes and beating it vigorously, or you could try to rescue it by blending or processing it. This might restore some of the smoothness, and if it is not too overcooked it can still be used, but the flavor will be affected. Another way of partially recovering curdled custard is to whiz it in the blender with a small amount of cooled custard made quickly with about 1 tablespoon of custard powder.

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Yes, it is very quick and easy to do, and because you cook the custard at a very low temperature, you do not need to use a bain-marie. To make four individual custards, put 300 ml of milk in a microwave-safe jug and heat it on Medium for 1.5 to 2 minutes. Whisk two medium eggs, 2 tablespoons of caster sugar and a few drops of vanilla essence together, then pour on the warm milk, whisking continuously. Strain into four ramekins and sprinkle with nutmeg. Microwave the ramekins on Low for 5-7 minutes, stirring occasionally until the custard is just set, then leave it to stand for 1 minute.

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Custard is not really all that tricky but it does need to be cooked carefully. It is worthwhile mastering the technique because not only is the flavor of homemade custard much richer than that made with powder, but rich, smooth custard is the base on which many other desserts are built. For instance, it is essential for a superior trifle; when set with gelatin it turns into a bavarois; and frozen, it is the foundation of the very finest ice cream.

The most important thing when making custard is to cook it very gently and slowly. Trying to cook it in a rush is a mistake as it will almost invariably curdle. It must take its time and must never boil, so the choice of pan is important. For best results, dessert chefs cook custard in a bain-marie, or water bath, which is a pan of simmering water large enough to hold smaller pans. This makes it easier to control the temperature of delicate mixtures such as custard. A bain-marie is easy to improvise. Alternatively, make the custard in the top of a double boiler, or in a heavy-based pan on a very gentle heat. In addition, the custard must be stirred continuously while it is being cooked so that hot patches do not form against the side of the pan.

Custard is traditionally flavored with vanilla. You can either infuse the milk with a split vanilla pod or add a few drops of vanilla essence. It does not have to be vanilla, however; try other flavorings, such as almond, nutmeg or mixed spice.

Once the custard has thickened, (it will never thicken as much as packet custard) take it off the heat and transfer it to a cold jug or bowl, so it does not continue cooking. Serve it immediately if you want it hot. To serve it cold, cover the surface of the custard to prevent a skin from forming on the top, leave to cool completely, then refrigerate.

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Hot cucumber makes a light, crisp vegetable dish to go with fish, but it shrinks during salting and cooking so you should allow a whole one to serve two people, or three at the most. You may have to use two pans if you are cooking for a larger number. Choose young cucumbers, which are smaller and have a thinner skin than older cucumbers and are likely to have fewer seeds and softer, more edible flesh.

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Salt draws out the moisture which softens the crisp cucumber, resulting in a denser texture and a more concentrated flavor. This method is used for the tangy Greek salad or dip called tzatziki, in which the cucumber is coarsely grated and salted for 30 minutes; it is then rinsed, squeezed dry and mixed into yoghurt with plenty of garlic and a splash of olive oil.

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Commercial preserved or stem ginger in syrup is made from the very youngest shoots of the ginger plant, and these contain very little fiber. The fresh root ginger we can buy is too fibrous to be used for home-made crystallized ginger. To give a subtle flavor of ginger to your own crystallized fruit, add a peeled piece of fresh ginger to the sugar syrup. Steep it with the fruit and discard it when done.

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Strongly flavored fruits such as apricots, cherries, mangoes, paw-paw, peaches, pineapple, plums and slightly under-ripe pears are the best choice for crystallizing. You can also treat orange, lemon and grapefruit peel, and chestnuts, in the same way. Soft fruits such as berries, kiwifruit and melon are not suitable because they contain too much water and will break up and become mushy. Equally, the large amount of juice in whole oranges and lemons causes them to collapse easily, which makes them difficult to crystallize at home, but tiny kumquat can be preserved by this method.

You can use either canned or fresh fruit but canned fruit is easier to handle, with the exception of canned plums, which soften and disintegrate during the process.

Fresh fruit must be in perfect condition. The first step is to poach it lightly in sugar syrup until just tender. The second stage is to make a crystallizing syrup from the cooking water and then the process is the same as for canned fruit. It needs to be steeped for two to three days longer than canned fruit. Because fresh fruit can break up during the process, it is harder to see when enough sugar has been absorbed so the soaking may be stopped too soon, in which case the fruit could go mouldy.

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Crystallized fruits, though expensive to buy, can be made quite cheaply at home and make lovely presents. The fruit is simply saturated in a sugar syrup then left to dry, and although the process takes more than a week, it requires only a small amount of time each day. Don't be tempted to hurry the process or the fruit will shrivel and become tough. To finish off the fruit, give it a sparkling crystallized finish or a smoother, shiny glace coating.

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There are two methods. In the simplest, known as sugar-frosting, the flowers are brushed with egg white and then dusted with caster sugar, and this will preserve them for up to two days.

If you want them to last longer you need to use gum arabic (available from cake decorating shops and some chemists) dissolved in rose or orange-flower water. To use gum arabic as a covering, melt 15 g of gum arabic in 2 tablespoons of flower water. The gum must be thoroughly dissolved, so follow the packet instructions.

Using an artist's paintbrush, coat the flowers, petals or leaves on all sides with the gum arabic mixture, then dust them all over with caster sugar. Place the flowers on a baking tray lined with nonstick baking paper and leave them in a warm place for one to two days until they are dry and hard. Stored in a glass jar with a tight-fitting lid, they will keep for up to a year.

As this method takes quite some time and the flowers tend to lose their shape, it is best-suited for petals and flowers that are strongly scented and flavored and have a good color, such as gardenia, rose petals or violets. They can be used whole as decorations, or can be crushed and stirred into meringues or whipped cream for a delicate flavoring. Frosted flowers are a pretty touch on a cake or mousse.

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Many highly scented flowers are edible: fruit blossom, jasmine, lilac, wattle, clove-scented pinks, primroses, roses and violets. However, never eat flowers that have been treated with pesticides or any that are grown from bulbs as they are toxic. The flowers must be perfect, very fresh and completely dry. Use them as quickly as possible as they will begin to fade and wilt rapidly.

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Serves: 5-6
Preparation time: 30-35 minutes
Cooking time: 40-45 minutes

Ingredients:
For the fruit mixture-
1 kg fresh ripe apricots, stoned and cut into quarters
60 g white sugar
Finely grated zest of an orange
2-3 tablespoons orange juice

For the crumble topping-
185 g plain flour
125 g unsalted butter, diced, plus extra for greasing
60 g caster sugar
30 g flaked almonds, optional
To serve: fresh cream or mascarpone cheese

Method:
Preheat the oven to 200 degrees C. Butter a shallow 1.5 liter ovenproof dish. Arrange the apricots in the dish and sprinkle each layer with sugar. Add the orange zest and juice. To make the crumble topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and continue to rub in until the mixture begins to cling together in crumbs.

Spread the crumble evenly over the fruit and press down lightly. Sprinkle with almond, if using. Bake for 25-30 minutes, then reduce the temperature to 180 degrees C and continue cooking for a further 15 minutes until the top is well browned and the fruit is tender. Serve the crumble warm, with fresh cream or spoonfuls of thick mascarpone cheese.

Variations-
Blackberries and blueberries, rhubarb, apples and quinces, can also be very successfully cooked in a crumble. Put them into the prepared dish and sprinkle 60 g of light brown sugar and 2 tablespoons of water over them instead of the orange zest and juice. Then cover with crumble topping and cook as in the recipe. You can also add 1 tablespoon of fruit-flavored liqueur or brandy to the filling.

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We can always add texture in several ways for our crumbles. Sprinkle the crumble topping with 30 g or 1/4 cup of coarsely chopped hazelnuts or walnuts, or flaked almonds before baking. Or use a coarser sugar such as demerara instead of caster sugar, and replace 30 g of the flour with the same weight of toasted muesli or crushed amaretti biscuits. Add these at the same time as the sugar.

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The shape and size of the dish you use will determine how much topping you should add. Choose a wide shallow dish rather than a narrow, deep one for a crumble; in a deep dish there will be a little less crunchy crumble showing on top, but plenty underneath which will not become crisp. Using a shallow dish with more surface area will result in a thinner, crispy topping.

Don't worry if some of the juice from the fruit seeps through the crumble. These sticky parts taste sweet and delicious - they are one of the best bits and every crumble should have some.

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Usually croutons are made by frying 5 mm cubes of bread in oil or butter, which is delicious but rather high in fat. They can also be toasted, which cuts out the fat, but this tends to reduce the flavor. For a reasonable compromise, toss the cubes in a little olive oil, salt and pepper, then spread them on a baking tray and bake them in an oven preheated to 190 degrees C, for about 10 minutes, or until they are completely crisp.

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Creme caramel is cooked in a bain-marie in order to achieve a slow and gentle transmission of heat to the egg mixture. If the egg custard is not cooked in a bain-marie, the oven heat will go directly into the mixture and cook it too quickly, resulting in a custard that contains air bubbles and a grainy or curdled texture. If this does happen there is no remedy. Immersing the dish in cold water will help to stop the cooking process quickly, but it may already be too late for rescue.

Small air bubbles, giving the custard a pitted appearance, can also be created if cold milk was used to make the custard instead of milk that was heated first. You should have no problems with air bubbles if you follow the recipe closely.

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Yes, this classic French dessert is made from a thick, baked vanilla custard and sprinkled with caster sugar which is melted to caramel. This is usually done under a grill but the dish can also be browned in the oven at 200 degrees C for about 15 minutes, until the sugar bubbles.

Alternatively, you can make a caramel topping separately by gently heating 125 g (1/2 cup) of sugar in 125 ml of water until it dissolves, then boil until it changes to a rich caramel color and pour it over the custards. Leave for a few minutes to harden, then serve.

Or pour the caramel thinly onto a greased baking tray, allow it to set, then break it into small pieces and sprinkle over each custard.

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Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
175 g blue vein cheese, crumbled
1 spring onion, finely chopped
150 ml sour cream
2 teaspoons lemon juice
Salt and black pepper

Method:
Put the cheese, spring onion and sour cream in a bowl and mash them until they are soft. keep on mashing until well mixed and very smooth. Add the lemon juice drop by drop until the dip tastes sharp but not too acidic. Do not let the lemon become overpowering. Season to taste.

For this dip, use a well-flavored cheese: it is an excellent way of using up slightly over-ripe blue vein which is past its prime; too far gone for serving on the cheese board but too good to let go to waste.

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Serves: 6-8
Preparation time: 25 minutes
Cooking time: none

Ingredients:
100 g light cream cheese
2 spring onions, finely chopped
350 g tomatoes, skinned, seed removed and finely chopped
150 ml thickened cream or thick Greek-style yoghurt
2-3 tablespoons fresh basil, torn with your fingers
Salt and black pepper

Method:
Cream the cheese with a fork until it is soft and smooth, then stir in the spring onions and tomatoes (and the yoghurt if using) and mix them all together very well. If using cream, whip it until it stands in soft peaks. Fold it into the cheese and tomato mixture, add the basil and seson to taste. Transfer to a serving dish, cover and chill.

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Serves: 6-8
Preparation time: 20 minutes
Cooking time: none

Ingredients:
2 ripe avocados, roughly chopped
2 tablespoons lemon juice
1 small onion, roughly chopped
2 cloves garlic
150 ml sour cream
Salt and black pepper
A few drops of Tabasco sauce, optimal

Method:
Put all the ingredients in a blender or food processor and blend until smooth. This dip should be made at the last minute because the avocado will darken if it is left too long.

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Serves: 4-6
Preparation time: 10 minutes
Cooking time: none

Ingredients:
100 g cream cheese
150 ml sour cream
3 tablespoons chopped fresh chives
Salt and black pepper
To garnish: cayenne pepper

Method:
Mix all the ingredients in a bowl. Transfer to a serving bowl, then sprinkle with cayenne. Cover and chill until time to serve.

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Yes, just stir 1-2 teaspoons of lemon juice into 150 ml of fresh cream, depending on how thick you like it. Left to stand for 30 minutes and the cream will thicken. The taste and texture will be slightly different, but it is a good substitute for commercial sour cream. To make a lighter version, blend equal quantities of cream and yoghurt. Creams, fresh and sour, are an ideal base for a quick party dips. Serve with raw vegetables, corn chips, bread sticks, crisps, or pita bread, or use to fill baked potatoes.

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Fromage frais, which mean, 'fresh cheese' in French, is made from skimmed cow's milk and may have been enriched with cream. it can be used like cream in both sweet and savory dishes, but it cannot be whipped, and it curdles easily on heating. Add to the hot dish, off the heat, stir in well and then reheat the dish gently for a few seconds only.

As a dessert, formage frais can be served fresh with fruit or sugar, or substituted for cream or cheese in cheesecakes. You can also use fromage frais instead of cream for a pavlova. Flavored fromage frais is widely available. Fromage frais will kepp for up to two months in the freezer; stir it well once it has been thawed and use the same day.

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How to rescue the cream if it has been whipped too much?
There is no remedy. Always chill the cream before starting to whip and beat it firmly but carefully and not too fiercely.

Is it possible to make a lighter type of whipped cream?
You can lighten whipped cream by folding in one whisked egg white to every 300 ml of whipped cream. This lightened cream must be used within 2 hours as it is less stable than standard whipped cream.

Will cream separate if another flavoring is added to it?
No, just pour the flavoring, such as flower water, spirits or liqueur, into the cream, stir until well mixed, then chill until needed.

Can cream be frozen?
Yes, as long as it has a milk fat content of 35 percent or more. The best results are achieved by half-whipping the cream before freezing. The cream should then be placed in a suitable freezer container, leaving room for expansion. Freeze for up to three months and defrost in the refrigerator.

Is it possible to substitute creme fraiche for cream, and use it the same way?
Yes, but it is not suitable for whipping. However, the high fat content of creme fraiche means it does not curdle when heated, and it is therefore suitable for hot dishes such as soups, where it acts as a thickener, and casseroles. We can also eat creme fraiche with fruit purees or honey. Or serve it with cakes, tarts or any dessert you would usually serve with cream.

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They are different. The Australian crayfish is actually a rock lobster. Rock lobsters are also known as crawfish, langouste and spiny lobster. They are served as lobster in Australia and also around the Mediterranean. Although they have only small claws with not much meat, the fine white body meat is excellent and there is a good proportion of it in comparison to total weight. They are commonly sold at about 2 kg weight; you should allow 600-700 g shell-on weight per person.

Crayfish, on the other hand, are small freshwater crustaceans found in Britain, Scandinavia and in the bayous of Louisiana, where they feature in Cajun cooking. In most recipes, large shrimps or yabbies can be substituted with freshwater crayfish.

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Serves: 6-8
Preparation time: 10 minutes
Cooking time: 10 minutes, plus 2-3 hours chilling time

Ingredients:
1 orange
1 lemon
125 g (1/2 cup) caster sugar
350 g frozen cranberries
2 tablespoon arrowroot

Method:
Peel the rind from the orange and lemon, avoiding the white pith, then cut it into fine shreds. Squeeze the orange and lemon and strain the juice into a stainless-steel, nonstick or enamel saucepan. Add the rind, the caster sugar and the frozen cranberries. Cook over a medium heat for 5 minutes or until the cranberries start to pop. Drain the berries through a nylon sieve into a bowl to catch the juice, then put the berries aside. Blend the arrowroot with 3 tablespoons of cold water and stir it into the juice.

Return the juice to the saucepan and bring to the boil, stirring continuously, until the sauce thickens. Continue stirring for a minute to cook the arrowroot. Remove from the heat and cool. Put the cranberries into a bowl, stir in the sauce and mix it in well. Allow it to cool completely before covering the bowl with plastic wrap. Chill for 2-3 hours or overnight.

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Yes, frozen cranberries can be used to make cranberry sauce and they should be cooked while they are still frozen. Cranberry sauce is most often served with roast turkey, but it can also be used as a sweet topping for ice cream or cheesecake, as a filling for sponge cakes or little meringue nests, either combined with or topped with whipped cream.

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Yes, steam the couscous over boiling water, then top with a generous pat of butter, a few raisins and sprinkle sugar over to taste. Stir in some milk if you like. Alternatively, flavor the cooked couscous with the juice of an orange, chopped dates, and nuts such as pistachios.

** Asian Recipes **

Serves: 4-6
Preparation time: 30 minutes plus at least 1 hour marinating
Cooking time: 40 minutes

Ingredients:
4 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon chili powder
2 teaspoons each ground coriander and paprika
1 teaspoon each ground cumin, turmeric and cinnamon
750 g skinless chicken breast fillet, cut in 2.5 cm slices
1 onion, chopped
2 medium potatoes, cubed
2 large carrots, thickly sliced
300 ml chicken stock
300 ml tomato juice
2 tablespoons tomato paste
1 tablespoon chili sauce
125 g sultanas
2 tablespoons chopped fresh coriander
Salt and black pepper
350 g couscous
To garnish: lemon wedges and sprigs of fresh coriander

Method:
Put 2 tablespoons of the olive oil in a bowl and stir in the garlic, chili powder and all of the spices. Add the sliced chicken to the oil mixture, toss well, then cover and marinate it for at least an hour. Heat the remaining oil in a frying pan, add the onion and fry it for 5 minutes, then add the potatoes and carrots and fry for another 5 minutes. Transfer to a saucepan.

Remove the chicken slices from the marinade and pat them dry. Put them in the frying pan and stir-fry for 3-4 minutes or until golden. Add the chicken to the vegetables and pour over the stock, tomato juice, tomato paste and chili sauce. Bring to the boil, cover and simmer for 15 minutes, then stir in the sultanas, coriander, salt and pepper.

Place the couscous in a sieve and wash it under cold running water. Put the couscous in a muslin-lined steamer (the holes of a steamer are too big for the couscous without a cloth) and set it over the stew. Cover the simmer for 8-10 minutes until the couscous is cooked. Serve the couscous on individual plates, topped with the chicken and vegetable tagine. Pour the excess cooking juices into a serving jug to offer alongside the couscous with some wedges of lemon. Garnish the tagine with springs of fresh coriander.

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Couscous is a pasta made from grains of semolina given a coating of extra fine flour so that they absorb moisture more easily, but it looks like a grain. Couscous was invented in North Africa, where it is steamed over a stew, allowing the grains to swell and soften as they absorb the steam and the flavor of the stew.

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When used properly, cornflour is an excellent thickener. Place the required amount of conrflour in a small bowl and stir in a little cold water (1-2 tablespoons) until it is completely blended. Add a little of the hot sauce to the cornflour mixture, blend well and then whisk this back into your main sauce, which should be just below boiling point. Stir the sauce continually until it reaches a steady simmer, then cook it gently for 2 minutes and serve.

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Cornflour and cornmeal differ considerably. Cornflour is ground to a fine chalky white powder and is a valuable thickening agent in sauces. It is also added to some cakes and biscuits. Cornmeal is much coarser, used to make polenta, muffins and some breads, in particular corn bread.

** Asian Recipes **

Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients:
2 kg joint of corned silverside
1 tablespoon dark brown sugar
1 tablespoon malt or balsamic vinegar
1 bay leaf
12 peppercorns
1 plump clove garlic, halved
1 onion, quartered
1 large carrot, quartered
1 stalk celery, sliced
12 baby onions, to serve
6 slim carrots, to serve

Method:
Rinse the corned beef in cold water and place in a large, heavy-based pan. Add the brown sugar, vinegar, bay leaf, peppercorns, garlic, onion, carrot and celery. Add cold water to just cover the beef. Cover the pan and bring gradually to the boil; remove the scum with a slotted spoon. Simmer, covered, for 1.5 hours. Add the extra onions and carrots and simmer, covered for a further 30 minutes, until the beef is tender when tested with a fine skewer.

Remove the quartered onion, carrot and celery and discard. Place the beef on a warm serving plate. Arrange the whole onions, carrot and celery around the beef. Cut the corned beef into slices. Serve hot accompanied with parsley or mustard sauce, a green vegetable and boiled new potatoes.

Alternatively, to serve the corned beef cold, omit the extra onions and carrots for serving and leave the cooked corned beef to cool in the cooking liquid. When cold, wrap the corned beef in foil and store in the refrigerator until required.

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In South America and Britain the term refers to beef that has been cured, boiled, heavily pressed and put into cans. The name, however, comes from an Irish American joint that is known in Australia as corned beef - brisket or silverside cured in brine. The early Irish settlers preserved joints of beef by coating them with grains (or corns) or salt, a process known as corning.

** Asian Recipes **

Serves: 4-6
Preparation time: 20 minutes
Cooking time: about 45 minutes

Ingredients:
50 g butter
400 g fresh or thawed frozen corn kernels
200 ml fresh cream
250 g egg tomatoes, skinned and chopped
Salt and black pepper
A pinch of cayenne pepper

Method:
Preheat the oven to 180 degrees C. Using half the butter, liberally grease an ovenproof dish. Put the corn and cream into a food processor and process them to a chunky, porridge-like consistency. Stir the chopped tomatoes into the corn mixture. Add salt and pepper. Pour the corn mixture into the prepared dish, dot the remaining butter over the top and spinkle the dish lightly with cayenne pepper. Bake until the top is browned and crusty (about 45 minutes) then stand the dish in a warm place for 5-10 minutes before serving.

** Asian Recipes **

When fresh sweetcorn is out of season, frozen corn makes a fair substitute and is better than the canned variety, which tends to lack that special juicy texture. Frozen corn can be stirred into a thick pancake batter to make corncakes (about the size of a pikelet), which are a very good accompaniment to fried chicken and great with a breadfast fry-up. They can also be served hot as a starter: place two or three pancakes in the cupped leaf of a crisp iceberg lettuce and accompany with a spicy salsa sauce.

Alternatively, it can also be served as a sauce or a starchy accompaniment to roast chicken, baked ham or smoked fish fillets.

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In late summer, the whole cobs make a splendid if rather messy starter to an informal meal. Strip off the outer husk, pull away the silky hairs and trim the stems. Cook them for 15 minutes at a rolling boil without salt, which makes the skins of the kernals tough and spoils the sweet flavor. You can add a pinch of sugar for extra sweetness. Serve them with butter or olive oil, salt and pepper or cayenne pepper. Baby corn cobs can be eaten whole but they lack the sweetness of full grown corn cobs.

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Serves: 4-6
Preparation time: 5 minutes
Cooking time: 55-60 minutes

Ingredients:
185 g (1 cup) polenta or coarse cornmeal
50 g butter
75 g Parmesan cheese, freshly grated
Black pepper

Method:
Measure out the polenta and put it in a bowl. Bring 1.25 liters of salted water to a rolling boil in a large, heavy-based saucepan. To avoid lumps forming, sprinkle in the polenta with one hand while beating continually with a wooden spoon with the other, until all the polenta is incorporated in the pan. Cook, uncovered, over as low a heat as possible for 55-60 minutes, stirring frequently. The polenta is cooked when it comes away cleanly from the sides of the pan. Remove from the heat and stir in the butter, Parmesan cheese and pepper. Taste and season with extra salt, if necessary, and serve with a rich meat stew.

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In northern Italy, wet polenta, a savory corn porridge, is served like mashed potato to soak up the juices from a stew. Polenta takes a long time to cook, and needs stirring throughout, but instant polenta, taking about 5 minutes to make, is now widely available.

Wet polenta can be a meal in its own right, flavored with cheese, pepper and a little virgin olive oil. Chopped vegetables, herbs and olives are other good additions.

Polenta is also frequently served in 'cakes', made by allowing wet polenta to cool and set. This is then cut into squares, slices or triangles and grilled or fried. These cakes, while also served with stews, can make delicious snacks topped with grilled red peppers and tomatoes.

For a substantial snack, cut the set polenta into small circles, take two and sandwich with a slice of mozzarella. Coat in egg and breadcrumbs and fry on both sides until the outside is crispy and the cheese is melted in the center.

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Hominy is made from corn kernels in a process whereby the outer hull is removed and the remaining kernel left to dry. The dried kernel is then soaked overnight, or cooked for several hours, before it can be added to slow-cooking meat stews.

Grits are made by grinding dried hominy to provide a finer cereal that then needs no presoaking. They require a shorter cooking time than cornmeal, which is made from the whole grain of corn, but grits have less fiber, flavor and texture. The cereal is used throughout the south of the United States, usually cooked to a mush and served with bacon and eggs for breakfast.

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In Britain, corn is often used to describe all growing cereals, even wheat, but the term used in the United States (maize) is becoming widespread. In Australia, there are two basic types. Sweetcorn, which is eaten as a vegetable or dried to form the kernels that become popcorn and field corn, used as animal feed or processed to make cornmeal, cornflour and corn oil. Blue cornmeal takes its name from the black and blue kernels of a particular American variety of sweetcorn and is used in tortilla chips.

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Yes, it will curdle if cooked on a high heat or if it is too thick. Never place a block of creamed coconut directly onto a heated surface as it will burn. Always melt it down with enough water to cover, either on the stove or in a microwave oven.

When a recipe calls for coconut milk to be added at the end, it is to prevent it rendering down to oil during prolonged boiling. If a dish does not require more than 30 minutes of simmering, it doesn't matter when you add the milk. But once you have added it, do not stir the dish again until ready to serve.

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The liquid in the middle of a coconut is not coconut milk but coconut water, a delicately flavored liquid that can be drunk straight out of the shell or added to fruit juices. Coconut milk comes from the flesh of the coconut, shredded or otherwise processed to extract a thick, white liquid. It can be used in both savory and sweet dishes.

Coconut milk is sold in cans, in which form it is very easy to use. Coconut milk powder is coconut milk that has been dehydrated, and it needs to be reconstituted with warm water. Also available is canned coconut cream, which is slightly thicker and richer, and block coconut cream, which is used to thicken and flavor.

You can get a thin milk from desiccated coconut by soaking it in an equal volume of hot water and squeezing it through a muslin cloth.

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After cracking open a coconut and cutting the flesh from the shell, remove the paper-like brown skin with a small paring knife and shred the flesh in a food processor or grate it by hand. If you need thin flakes, use the wide cutting blade on a grater or a mandolin cutter.

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The flavor of desiccated coconut is more intense than that of fresh coconut. So if you need to use fresh coconut to replace desiccated, ensure that you use at least twice the amount of fresh coconut, be it flaked, grated or shredded.

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They are all derived from fresh coconuts, but differ in how they are processed. Desiccated coconut is the shredded white flesh of the coconut from which all the moisture has been extracted. it can be bought either flaked or in shredded strands.

Desiccated coconut in all its forms is suitable for both sweet and savory dishes, but is used mainly in cakes and biscuits. The longer strands and flakes are usually used for garnishing and decorating.

Creamed coconut, sold in cans or as a block, is formed from desiccated coconut that has been ground to an oily paste which thickens and sets when chilled. The block is sealed in plastic, and once opened, can be stored in the refrigerator for many weeks. Simply cut off pieces to use. Add creamed coconut to traditional Southeast Asian and Indian curries, or to stews, casseroles and soups to enrich and flavor them.

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Cocoa comes from the cacao bean, the fruit of the cacao tree, and was one of the treasures Columbus took back to Spain from the New World. The cacao tree originated in the Amazon rain forest and had spread as far as Peru and Mexico in Columbus's time. However, it was Hernando Cortez, while conquering Mexico for Spain, who realized that cocoa was special after he saw it transformed into a chocolate liquid, served in golden goblets, at the court of Emperor Montezuma.

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Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:
1 kg clams
50 g pickled pork or unsmoked bacon in a piece
25 g lard
1 onion, finely chopped
1/2 teaspoon dried thyme
1 medium potato, diced
400 g canned chopped tomatoes
Salt and black pepper
3 tablespoons chopped parsley
To serve: French bread

Methods:
Wash the clams in several changes of cold water, scrubbing if necessary, and discard any that are chipped, broken or already opened. Put the clams into a deep pan, add 600 ml of water, cover tightly and cook over a high heat for about 10 minutes until they open. Tip the clams into a colander set over a large bowl to catch the liquid, then strain this juice through a sieve lined with muslin. Retain the liquid. Shell the clams, discarding any that are closed and the empty shells. Chop the clam meat and set aside.

Dice the pork or bacon. Heat the lard in a pan then add the meat and fry gently until the fat is released and the cubes are crisp. Lift out the meat with a slotted spoon and set aside. Fry the onion and thyme in the lard and meat fat over a very gentle heat for 5 minutes until the onion is soft and transparent.

Add the diced pork, the potato, strained clam liquid and tomatoes and their juice. Bring to the boil then simmer for 10-15 minutes until the potatoes are cooked. Add the chopped clams and season to taste, then bring back to the boil. Transfer the soup to a heated tureen and sprinkle with parsley. Serve with crusty French bread.

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Quahogs or hard-shell clams are named in the United States according to size, starting with little necks and cherrystones and going up to the largest sharps or chowder clams, which can measure up to 13 cm. It is these large ones that are minced for chowders, as they have a strong flavor and will withstand long cooking, but you can use any clams and simply add them later in the cooking. Canned clams can also be used in a chowder and New England clam chowder is rich and creamy.

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It is difficult to tell, but as a general rule, choose smooth, thin-skinned fruit that feel heavy as these are usually juicier than those with a knobbly rind. To get more juice out of a lemon or orange, roll it backwards and forwards under your hand on the work surface a few times before you squeeze it. If the fruit has gone hard, pop it into the microwave on High for 30 seconds before squeezing.

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After harvesting, most citrus fruits are washed before being packed. As the washing process removes some of the fruits' natural protective coating, they are given a thin coating of wax to help prevent hydration, extend storage life and improve their appearance. The waxes used for fruits are made from natural products and are also used to coat jelly beans. They must conform to food standards.

The washed fruit is also treated with preservatives and pesticides to prevent the fruit decaying and protect it against insect damage. These substances are controlled by state and territory legislation and safety assessment, taking account of the fact that the peel may be used for cooking.

If these additives make you uneasy, buy organic fruit which is neither waxed nor treated with fungicides. Seville oranges, used for marmalade, are usually free of wax and fungicide, but unwaxed lemons (unless they are organic) will have been treated with fungicides. It is best to scrub citrus fruit under a warm tap with a clean nailbrush before use, as the various substances can come off on your fingers and be eaten with the fruit.

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Chutney is ready when it has reduced and thickened to a jam-like consistency and no excess liquid remains. Long, slow cooking is best for chutneys, so that the ingredients can break down and all the flavor is extracted.

Once cooked and bottled, store chutney in a cool, dry, dark place for at least a month before eating, to allow the flavors to develop and mellow. If kept in the correct conditions, unopened jars can keep for up to a year. Once opened, consume within a month.

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Onion confit is a popular feature in many restaurants, and is easy to make at home. Basically, it consists of either whole button onions or sliced onions, cooked very slowly in oil with spices, vinegar and sugar until they are reduced to a jam-like consistency. Herbs can be added to enhance the flavor.

Its full, rich flavor is especially good served hot with roast meats and game, or served at room temperature with pates and terrines.

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Only stainless-steel or aluminum pans should be used for chutney. Copper pans, which transmit heat quickly, are good for making sweet jam but not for soaking fruit or making preserves such as chutney that contain vinegar, as the acids react with the metal.

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Makes: about 1 kg

Ingredients:
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 bay leaf
1 kg ripe tomatoes, skinned and roughly chopped
4 shallots, chopped
3 red peppers, seeded and chopped
4 cloves garlic, crushed
600 ml white wine vinegar
185 g (1 cup) light brown sugar
Grated rind and juice of 1 lemon
1 tablespoon salt

Method:
Put the flavorings in a piece of muslin and tie up to make a pouch. Put the tomatoes, shallots, red peppers and garlic into a stainless-steel preserving pan and add the vinegar, sugar, lemon rind and juice, and the salt. Push in the muslin bag containing the flavorings and cook gently, stirring all the while, until the sugar has dissolved.

Bring the mixture to the boil, then simmer gently, uncovered, for 1 3/4 to 2 1/4 hours or until the chutney has reduced and thickened, stirring occasionally. The chutney is ready when a wooden spoon run along the bottom of the pan leaves a line that remains clear for a few seconds.

Remove the muslin bag from the pan. While the chutney is still very hot, spoon it into warm, sterilized jars. Cover each jar of chutney with a waxed disc, then seal it at once with a nonmetallic or plastic-coated lid. When the chutney has cooled, label the jars and store them for a month in a cool, dark, dry place to allow the flavors to mature. Once opened, consume within a month.

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The most likely explanation is that not enough vinegar was used, as this is the ingredient that preserves the chutney against spoilage. There needs to be at least 1 liter of vinegar to every 3 kg of fruit and vegetables. Other possible causes of mold are under-cooking the mixture, so it retains too much moisture, or the use of unsterilized jars.

Chutney with mold growing on its surface should not be eaten, as the mold may have produced toxins within the entire jar.

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Wash them in warm soapy water, then put them in a pan of boiling water for 10 minutes. You can also sterilize jars in the microwave: half fill them with cold water, then heat them on High for about 3 minutes or until the water boils. Whichever method you use, then put the jars upside-down in an oven preheated to 140 degrees C and leave them to dry for 10 minutes.

The jars must be clean, dry and warm when the hot chutney is added. As soon as you have filled the jar, cover the chutney with a waxed disc and seal with a glass, plastic or plastic-coated lid. Do not use bare metal as the vinegar in the chutney would corrode it.

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It is best to use bamboo chopsticks, as plastic and lacquered ones are slippery and morsels tend to slide off them. Japanese chopsticks have a pointed end as this makes it easier to pick up pieces of marinated fish, for example. However, Chinese chopsticks are blunt because in China, it is thought unlucky to bring sharp implements to the table when eating.

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Chopsticks are used mainly to scoop up noodles and to shovel rice from bowl to mouth, holding the bowl close to the lips. Chinese people never use chopsticks to pick up rice by the grain to convey to the mouth, as falling grains symbolize bad luck.

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The easiest way to chop most herbs is with a large and sharp knife. You have much more control and it is quicker than using scissors (except in the case of chives). If you are chopping herbs in bulk, an Italian mezzaluna is a handy tool. This is a double-handed chopper with a semicircular blade that you use with a rocking motion. While these are usually single bladed, they may have up to four parallel blades that can make fast work of large piles of herbs.

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Wood is generally preferred for chopping boards as a thick board made of seasoned wood will last a very long time and the food does not slide over the surface. Wood also has the advantage of not blunting knives as quicly as other materials.

Doubts have been raised about the hygiene of wood, but researches found that wooden boards may be better than plastic for keeping bacteria at bay. A variety of boards were deliberately contaminated and left overnight. Levels of bacteria on the wooden boards were virtually undetectable while bacteria levels had actually risen on some of the plastic boards. The researches surmized that bacteria may be sucked in by the porous structure of wood and destroyed by the antimicrobial chemicals that protect trees from infection.

Other materials used for chopping boards are polypropylene and toughened glass, both of which can be sterilized easily. In a restaurant or other professional kitchen, these polypropylene boards are often color coded so that different ones are used for raw meat, cooked meat, fish, fruit and vegetables to avoid cross contamination.

Whatever material you choose, be sure to scrub your board thoroughly in hot fresh water and soap or an antibacterial cleaner after every use. If the board is washed properly and stored on its edge and not in contact with other surfaces, contamination will be minimal.

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The best chocolate for cooking is dark cooking chocolate containing a high percentage of cocoa solids. Milk chocolate is rarely used in cooking as it does not have the depth of flavor of dark chocolate, but it can be used if it is chilled and then finely grated before melting. These steps are necessary because milk chocolate can easily seize up.

'Chocolate compound' cake coverings or coatings are not chocolate at all. They contain no cocoa solids and most or all of the cocoa butter has been replaced with coconut or palm oil. Although they are very easy to melt and handle, these coatings do not have the flavor or texture of real chcolate. It is a false economy to cook with very inexpensive chocolate or substitutes as the results are disappointing.

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Use roughly equal amounts of fresh cream and finely grated dark cooking chocolate. For example, put 100 ml of cream into a saucepan and bring it to the boil. Remove it from the heat immediately and leave for 30 seconds to cool. Add 100 g of chocolate and stir well until the sauce is smooth and glossy. You could then add a flavoring such as cherry, coffee or orange brandy if you wish, and use it at once if the sauce is to be served warm. To serve the sauce cold, stir in 2-3 tablespoons of milk and leave it to cool at room temperature, stirring occasionally.

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Not really. Carob is the dried pod of the carob tree and has a sweet taste vaguely like that of the cocoa bean. Chocolate contains caffeine, but carob does not, so some people prefer to use it for health reasons. Carob can be bought as a powder to use in place of cocoa, and it chips and bars, but it should not be thought of as a substitute for good quality chocolate. Both the flavor and texture of carob are very different from the real thing.

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Couverture chocolate is a type of chocolate used by professional confectioners. It contains more cocoa butter than ordinary chocolate and so melts and spreads easily. But cocoa butter is composed of fat crystals, and after melting some of these may recrystallize and form grey streaks in the chocolate called bloom which, though harmless, looks unattractive. So couverture chocolate has to be tempered: that is, heated and cooled to precise temperatures to prevent bloom and then spread and worked on a marble slab as it cools to produce a chocolate with a very smooth and shiny texture. All chocolate ideally needs tempering, but for most everyday cooking it is satisfactory to use good plain chocolate.

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Some types of white chocolate have had some or all of the cocoa butter replaced with vegetable oil and these are extremely difficult to melt. White chocolate should never be directly substituted for dark or milk chocolate. Technically, white chocolate is not chocolate at all as it does not contain any cocoa solids. Should a particular recipe require white chocolate and it has to be melted, check that the type you buy contains a high level of cocoa butter and always chill and then finely grate before very gently melting it. If it seizes, white chocolate is impossible to rescue.

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When melting chocolate, remember that you are not heating or cooking it. Chocolate will melt in the heat of your hand, and that is how gentle the melting process should be. Chocolate that is grainy, or turns thick and seizes up in a solid mass, has been overheated.

It is also important that the chocolate be kept dry, as even one drop of water will cause it to seize. When you are melting chocolate in a bowl over simmering water, take the pan off the heat before putting the bowl on top then reduce the heat so that the water simmers gently and does not boil, as boiling water creates droplets of steam that may fall on the chocolate. Do not add any cold liquids to the chocolate until it has melted.

When you are melting chocolate in a microwave, use the Defrost setting and check its progress every 30-60 seconds; the chocolate will retain its shape even though it has softened.

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The key things to look for are cocoa solids and cocoa butter. The more cocoa solids a chocolate contains, the deeper and more intense the chocolate flavor will be. The wrapping must list the quantity of cocoa solids; any containing less than 50 per cent has little real chocolate taste; one with 70 per cent or more will have a much stronger, finer chocolate flavor.

The amount of cocoa butter listed on the packet will also help you to determine the quality of the chocolate. The more cocoa butter the chocolate contains, the softer it is, melting more easily and having a unique, mouth-feel quality.

But there is a huge demand for cocoa butter for use in cosmetics, which makes it very expensive, and so vegetable oils are substituted for the real thing in cheaper chocolate, reducing the flavor. Cocoa butter does not have to be listed on the packet by percentage, but you can work out how much is present by its position in the ingredients list, since these are shown in order of volume. If vegetable oil comes higher on the list than cocoa butter, it is an inferior chocolate. However, this is just a general guide and it is not necessarily has to be that way.

As a general rule, the thinner and smaller the pieces of chocolate, the finer the chocolate will be. Another way of identifying good chocolate is how smooth it feels on the tongue. This is because high quality chocolate undergoes a longer period of conching, or stirring, while it is being made. Very fine chocolate with a superior flavor is expensive, but you do not have to use as much to get an intense chocolate taste, so it is a good idea to pay a little more for the best.

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Serves: 4
Preparation time: 20 minutes
Cooking time: 40-45 minutes

Ingredients:
500 g large, waxy potatoes
3 tablespoons sunflower oil
Sea salt to taste

Method:
Preheat the oven to 220 degrees C. Scrub the potatoes and pat dry but do not peel. Cut them lengthways into thick chips. Put the chips in a bowl and toss by hand with the oil and sea salt. Spread the chips on two baking trays and bake for 40-45 minutes, turning them three or four times. Swap over the baking trays halfway through cooking for even browning. Remove the chips from the oven, then drain them on kitchen paper towels to remove any surplus oil before serving.

Note: Lightly sprinkling thick-cut potatoes with oil and salt before cooking them in the oven produces chips that not only taste great but are healthier too.

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Deep-frying by traditional methods trebles the kilojoule content of the potatoes, but there are several ways to control this. Traditional chips are made with floury potatoes that soak up fat: use waxy varieties instead. Do not peel them as the skin helps to reduce the fat and is a good source of fiber. And cut chips in thick wedges rather than thin fries so that there is less surface area and the chips will therefore absorb less fat.

Dripping or lard used to be the traditional cooking medium; but for healthier chips, switch to v egetahle oils. Such as sunflower or peanut, which are high in mono-and polyunsaturated fats. Be sure the oil is hot enough: when the temperature is too low, the chips will absorb more fat.

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Makes: 30
Preparation time: 20-30 minutes
Cooking time: 10 minutes to steam of 15-20 minutes to deep-fry

Ingredients:
1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g green shrimps, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons cornflour
30 won ton skins, each 5 cm square

Method:
Combine all of the ingredients except the won ton skins in a bowl. Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary. Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the center of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch. Place the won tons on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.

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Stuffed won tons are simple to make at home. The only special ingredients you need are the won ton skins, which are now widely available either frozen or fresh in Asian food stores.

Minced pork and fresh shrimps are the essential ingredients for the stuffing. And by using the crunchy water chestnuts and the firm white tops of spring onions in the stuffing provides the right contrast to the soft texture of the won ton skins.

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Yum Cha, also known as dim sum and tien sin, is a collection of little snacks served to accompany tea. It is a tradition that began in Chinese tea houses aroung 500 years ago.

Many dishes, primarily breakfast fare but now also lunch and dinner, are served, usually from trolleys piled high with steaming baskets. Popular yum cha dishes include custard tarts, dumplings such as siew mai (filled with shrimps and pork) and steamed won tons.

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Traditionally, most Chinese family meals feature four dishes and a soup, which is drunk throughout the meal and between mouthfuls of the other dishes.

Flavors should be based on the yin and yang concept of contrasts. For example, a typical meal might include deep-fried chicken (which is succulent), steamed fish (light), sweet and sour pork (rich and soft) and some water chestnuts (crisp). Dishes are shared, and the ideal menu would feature one dish per person, normally of chicken, fish, pork and a vegetable, generally accompanied by rice or noodles.

Starters are not usually a part of the traditional Chinese meal. If you do want a starter, select something light such as the Hot and Sour Soup. It lends itself to considerable variations, although the basic seasoning remains much the same. It can be left as a light, spicy vegetable-based soup, or you can add some pieces of chicken, pork or seafood to make it heartier.

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Serves: 4 as a starter
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
250g chicken, pork or green shrimps, diced (if using shrimps, reserve four to use whole as a garnish)
1 liter chicken stock or water
75g canned Szechwan preserved vegetables
1 egg white, lightly beaten
1 teaspoon cornflour, dissolved in 3 tablespoons water
1-2 red chilies, seeded and finely chopped
1 teaspoon black pepper
2 tablespoons sesame oil
To garnish: chopped spring onions or crisply fried shallots

Methods:
In a large saucepan, bring the first three ingredients to the boil. Simmer for 10 minutes if using chicken or pork, 5 minutes if using shrimps. Add the remaining ingredients and stir gently over a low heat. After 5 minutes or so, when the soup has thickened slightly, remove it from the heat, sprinkle with the garnishes and serve in warm bowls.

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Monosodium glutamate, or MSG, is glutamic acid, or concentrated salt, used by Chinese cooks to boost the flavor of a dish rather as we use ordinary salt. It is not expensive and keeps indefinitely.

If used well, MSG can do much to improve the flavor of a dish, but it is true that some chefs add too much. In quantity, MSG can cause extreme thirst and other reactions like swollen neck glands, flushes and throbbing headaches. Using salt instead, along with sugar or vinegar is enough to bring out most flavors in food.

Alternatively, use a tablespoon or two of sesame oil or oyster sauce. These are complete seasonings in that they combine salt and flavoring with the richness of the base product. If you add one or both of these, there is no need to use salt, stock cubes or indeed, MSG.

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In Asia, rice is regarded as a bland base and contrast for richly sauce dishes and it is usually eaten in the ratio of seven parts rice to three parts other food. A typical Asian serving would be 100g of rice per head. Western diners like a higher ratio of main dish food to their rice, and the usual serving is 60-90g per person.

In some parts of Asia, electric rice cookers have become very popular. These are worth the expense only if you frequently cook large quantities of rice. The simple and effective way to cook perfect, fluffy rice is to use what many homes already have, which is a microwave oven.

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Chili is one of the world's favorite seasonings and there are hundred of types. The capsicum family of pepper-producing plants were introduced to Europe in the 16th century from South America. Chilies were then taken to India and Asia where they became popular.

Some chilies are used fresh and the type of fresh chili you choose for cooking will have a considerable effect on how hot the finished dish will be. Others are dried and ground and used to make such ingredients as chili powder, cayenne pepper and red pepper flakes. Chilies are also used in fiery sauces like Tabasco.

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Yes, chili powder is very similar to cayenne pepper. Both are made from dried capsicums that have been finely ground, but cayenne is a little bit hotter. Hot pepper sauce (Tabasco) may be used as a substitute in liquid dishes, but it should not be used in dry mixtures.

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No. Most chilies are green when they are unripe and then ripen to yellow, orange, reddish-brown and purple or near-black. The fruity flavor increases with maturity but not the intrinsic heat. As a rough guide, smaller and slimmer chilies are the hottest, but there are exceptions. The only safe course is to become familiar with the common varieties.

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Chickpeas are versatile, nourishing and useful in soups and stews, cooked with or without meat. You can also incorporate them in bean salads and vegetable dishes. Dried chickpeas need overnight soaking and long cooking to make them tender. For this reason, it is much easier to buy canned chickpeas, which are already cooked. Traditionally, a fluid, oily paste of sesame seeds called tahina is added to the chickpea mixture.

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Cooking chicken in a clay pot is healthy, because you don't need to baste or use fat. The pot is a hollow, unglazed container that is put into a cold oven. As the oven heats, steam from the food condenses on the lid and bastes the food. The bird will be tender, flavorsome and moist - lightly browned and sitting in its delicious juices.

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Pat the skin dry with kitchen paper towels. Smear it with butter, season with salt and pepper and squeeze some lemon juice all over.

For even cooking, place the bird in the baking dish on its side for the first third of the time, turn on the other side for the next third and finish with the breast uppermost. This ensures the bird is evenly cooked and less likely to scorch. Roast at 200 degrees C for 35-45 minutes per kg, plus 15-20 minutes. Baste often to keep moist and to color the skin golden brown.

When the bird is cooked, turn off the heat and rest it for 15 minutes with the oven door ajar, then carve.

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While frozen chicken is inferior in taste to the fresh variety, free-range frozen birds have more flavor than fresh battery chickens. Remember that frozen poultry has water which drains out when the bird is defrosted, so weigh the bird after it has thawed to calculate the cooking time. Defrost the chicken in the refrigerator, allowing 2 hours per 500 g. When buying packs of frozen poultry, avoid any with pink ice crystals as these show signs of thawing and refreezing.

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If you are on a low-fat diet, you can poach the breast in stock, or cook it in a foil parcel with some sliced vegetables and seasonings. If you do not mind using a little oil, marinate the chicken in a mixture of olive oil, orange juice, honey and mustard, then grill. Baste with the marinade during cooking.

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Before roasting fresh chestnuts, split the skins first to prevent them from exploding. Shake the chestnuts over the fire in a long-handled frying pan, turning them occasionally, until the skins are blacked. The chestnuts will peel easily when cooled slightly.

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Dried chestnuts are available from health food shops and when reconstituted, by soaking in water, they can be cooked and used in the same way as fresh chestnuts. Home-frozen peeled chestnuts taste identical to the fresh variety and are well worth storing in the freezer.

Canned whole and pureed chestnuts have been processed so do not have as good a flavor as fresh. And when using canned chestnut puree in savory recipes, always make sure that you have not purchased the sweetened version.

Fresh, dried or frozen chestnuts can be used for soups and stuffings, salads and vegetarian nut loaves and patties. Canned chestnuts are more suitable for sauces, cake fillings, desserts and ice cream recipes.

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For stuffings or to serve with vegetables, gently boil fresh chestnuts in salted water or stock for about 30 minutes until just tender - they should feel soft when pierced with a fine skewer but not break up.

For purees, fresh chestnuts need to be cooked a little longer so that the nuts will be soft enough to pass easily through a sieve or mouli mill, or be processed in a blender or food processor.

For soups and casseroles, add the chestnuts raw and allow to soften in the cooking liquid along with the recipe's other ingredients. When using chestnuts in cakes and desserts, cook them barely covered with some sugar syrup or sweetened milk in a lidded, heavy-based saucepan, stirring often.

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There are three basic types of cherry: sweet, semi-sweet and sour. The cherries that you generally find in shops are sweet or semi-sweet dessert cherries and they can be red, black or pale-skinned (sometimes referred to as white cherries). Some are plump and tender, others have a firmer flesh.

Sour cherries are red and the best known is the morello cherry, which has a strong acidic flavor. Morello cherries are suitable only for cooking and can be poached, used for sweet and savory pies, added to desserts, savory dishes, or made into preserves. Dessert cherries can also be used for cooking but will not have the same deep cherry flavor as morello cherries.

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Use a cherry stoner, available from most kitchen shops. First remove the stems from the cherries. Place them one at a time and with the stalk end uppermost on the base of the cherry stoner, then close the plunger to push out the cherry stone. Alternatively, you can use the point of a knife to split the fruit and carefully praise out the stones.

Besides, you might also want to stone cherries inside a clean, plastic bag to prevents the cherry juice from splashing over the work surface or your clothes.

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Many soft, fresh low-fat cheeses are suitable for making uncooked, chilled cheesecakes. You can substitute or combine reduced-fat cream cheese, neufchatel, ricotta, mascarpone, or quark. However, for a richer cooked cheesecake it is safer to use the cheese that is recommended in the recipe, or one very similar. Reduced-fat cheeses curdle more easily when heated and may separate in a cooked cheesecake.

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Choose a firm, hard cheese which will grate finely; ordinary Cheddar may be too soft and could produce a sticky dough that is difficult to roll. For a good strong flavor use a mature Cheddar or Gruyere, perhaps combined with some freshly grated Parmesa. To achieve a crisp, short texture, the pastry should be bound with a little egg.

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Mascarpone is a fresh unripened cheese with a thick creamy texture. It should be used within two to three days of purchase. It is a versatile cheese and can be used in savory or sweet recipes. Try using it in place of sour cream in your favorite dip, or add it to a cheesecake. It is perfect accompaniment to poached fruit or fruit salad when mixed with a little brandy or liqueur and icing sugar.

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Eye cheeses are those that contain holes or eyes, such as Swiss-style Emmental, Gruyere and Raclette, the Dutch-style Edam and Gouda, and Havarti and Tilsit.

The cheese is usually smooth and satiny and the eyes are formed by the production of carbon dioxide during ripening. The eyes can be large and quite distinct as in Emmental, or small in close-textured cheeses, such as Gouda.

The flavor of these eye cheeses is mild, slightly sweet and nutty, so they are enjoyed by most children. They are usually cut from a wheel so look attractive on a cheese board. They are also suitable for cooking. Rachlette, in particular, is good for melting and serving Swiss-style over new potatoes.

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Australian Mozzarella, Bocconcini, Provolone and Haloumy belong to the family of 'pasta filata' cheeses originally produced in Italy. These cheeses are characterized by working the curd to a plastic state in hot water, so that it may be drawn out to a rope. It is then cut into varying lengths for moulding into individual shapes. Pasta filata cheeses are also called stretched curd cheeses.

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The French and other Continental Europeans offer the cheese board before dessert to accompany the last of the red wine that has been served with the main course. This completes the savory part of the meal before guests move on to the sweet course, a logical progression for the palate and the one generally preferred by cheese enthusiasts.

In Britain, there was a tradition of ending a formal dinner with a savory to accompany the port, and the cheese was served after dessert. With today's lighter, more casual meals, cheese may be offered as an alternative to dessert. Do whichever you prefer.

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Providing that you have chosen a cheese appropriate for grilling or baking, it is most likely that the cheese has been covercooked. In fact, cheese needs only to be melted. Do not put it too close to a fierce grill. Once cheese reaches temperatures above 75 degrees C, it is likely to become hard, stringy or chewy, because the heat encourages the proteins, fat and water in the cheese to separate.

For a successful result, try adding an equal quantity of fresh breadcrumbs to the grated cheese.

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Strong, mature cheeses are generally better for cooking than mild cheeses. Cheddar is the most widely used cheese for cooking, but other firm-textured cheeses are equally versatile and delicious. Gruyere is very popular for cooking because of its excellent flavor and good melting qualities. Gouda cheese is a good alternative.

Emmental and stretched curd cheeses, such as Mozzarella and Provolone, make excellent melting cheeses and are popular because, although they become stringy, they maintain their creamy qualities during cooking longer than other cheeses. Emmental is classically used with Gruyere in fondues, and Mozzarella and Provolone are good for topping pizzas. Haloumy, which is another stretched curd cheese, can be dry-fried like steak.

Blue cheeses melt well and retain their piquancy, making them useful for sauces, pasta, grilled dishes, souffles, soups, salad dressings, dips and for topping red meats.

Very hard, grainy cheeses such as Parmesan and Romano are useful sprinkled over foods, but they also melt well in sauces, souffles and risottos. They are often combined with other cheeses such as Swiss Gruyere, but even a small quantity will add a lot of flavor.

Smooth, fresh cheeses such as curd cheese, cream cheese and ricotta have a mild, milky flavor that is excellent in desserts, and can also be used in savory fillings for pastries or pasta. Soft, fresh flavored cheeses, such as those with garlic and herbs, can be melted to make sauces or used in savory fillings. Keep the cooking time for these cheeses brief, otherwise they will separate.

Goat's milk cheeses are slightly less versatile than most but can be used for pizzas and crostini. They combine particularly well with nuts. Rinded goat's cheeses are best when peeled before being cooked in case the rind imparts too much of a farmyard flavor.

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Ideally, cheese should be stored in the refrigerator, at temperature of 4-6 degrees C, because this provides a low temperature and low humidity.

To avoid cheese being tainted by the aromas from other foods, keep it in its own plastic box or separate compartment in the refrigerator, and store it in its original wrapper, where possible. Or else wrap individual pieces of cheese in waxed paper or foil. Greaseproof paper draws the fat from the cheese and encourages mold. Plastic wrap can induce sweating, although it may be used to cover just the cut surfaces of hard and blue cheeses. Whatever the material used, do not wrap cheese tightly; allow it to breathe. The harder the cheese, the longer it will keep. Some cheeses like Cheddar, Cheshire, Leicester, Colby, Emmental, Gouda, Parmesan and Romano can be kept for months if properly wrapped and stored. A little mold or cut surfaces which have become slightly dried and cracked can simply be trimmed away.

Ideally, buy only a quantity of cheese that you can consume within one to two weeks.

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When they are young, mild and creamy, fresh goat's milk cheeses taste quite similar to cheeses made from cow's milk. Their characteristic tang develops with age and very mature goat's milk cheeses have a strong 'farmyard' flavor though they should always taste clean. Unlike most cow's milk cheeses, the paste is usually bright white in color, except for hard goat's milk cheese, which is pale yellow.

Goat's milk cheeses are just as high in fat as cow's milk cheeses, but both goat's and ewe's milk cheeses are easier to digest than cow's milk cheeses because their fat particles are smaller; some people who are intolerant of cow's milk can tolerate goat's milk.

With their high flavor, goat's cheeses cannot easily be substituted for cow's milk cheeses in cooking, but they are good in souffles, or grilled, served with salads.

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Yes and no. It all depends if the vegetarian is a lacto-vegetarian or a vegan. Lacto-vegetarians do eat dairy products, which include cheese as well as milk, cream, butter, yoghurt, buttermilk and ice cream. A vegan does not eat dairy products or eggs, fish , meat, poultry or game. However, you can serve soycheese to a vegan. This is made from soy beans, available in various flavors such as black pepper, chives and garlic, and is suitable for cheese boards. It is available in health food stores.

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The terms 'farm' and 'farmhouse' are not legally regulated, so their use is no guarantee that the cheese has been made, as one might expect, on a small scale using traditional equipment. However, the terms usually indicate high quality, specialty cheeses. Generally, the cheese has been made on a farm, using the milk of that farm and, frequently, its neighbors. However, this can include a wide area and a large number of animals. Similarly, cheese producers not based on farms may have very large or quite small specialized operations.

Farm or farmhouse cheese makers in Australia tend to focus on European-style cheeses, such as chevre or goat's cheeses, ewe's milk cheeses, washed rind and vine ash cheeses, Brie, Camembert, Feta, Haloumy and Swiss cheese styles. These fine or specialist cheeses are most often made on a small scale, by cheesemakers who use traditional methods and provide this country with huge diversity of cheese.

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Cereals are the edible grains or seeds, of grasses. The name comes from Ceres, the Roman goddess of tillage and corn. The cultivation of wild grasses marked the transition of hunter gatherers to agriculturalist. The cultivation of grains developed according to geography and climate. The main cereal grains are wheat and barley, which spread from Egypt and the Middle East to Europe, India and parts of Asia. Rice became the staple cereal of Asia; millet developed in Africa and Asia; corn and maize became the staple cereals of North and South America.

Some of these cereal crops are processed to produce the large range of breakfast cereals available on supermarket shelves worldwide. Cereal grains have also given rise to other processed foods in several food cultures, such as noodles, pasta, tortillas, couscous, polenta, as well as several flours and breads.

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A whole head of celery will keep fresh for up to a week when placed in a vegetable crisper, or in a long-life green storage bag, in the refrigerator. However, it may need to be cut in half to fit in the crisper drawer. You can break off individual stalks for use and the remainder will keep well, especially if it is still attached to its root base.

To prepare celery, cut the strings from coarser outer stalks, trim the stalks and wash all the celery carefully to remove trapped earth. The celery stalks can then be sliced, diced, chopped or cut into strips to be cooked in soups and stews, braised or steamed as a vegetable or used in stir-fries. Serve it raw as a crisp partner to cheese.

For best effect when serving as a raw accompaniment, especially on a cheese board, you can leave some of the leaves attached.

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Celeriac is blanched before being used in a salad both to set the color and to soften the flavor.

1. Cut away the knobbly base using a strong, sharp knife. Peel the celeriac thickly and cut into slices. (If you are going to mash it, you could then cut it into chunks.)

2. Cut the slices by hand into thin strips, or shred on the julienne-cutting disc of a food processor, and put them into cold water acidulated with the juice of half of a lemon.

3. Boil water with juice from the other half lemon. Drain the celeriac and drop it in. When the water returns to the boil, take out the vegetable and run under a cold tap. Drain it and dress the salad.

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Celeriac is one of the knobblier root vegetables. It needs to be thickly peeled and cut straight into water acidulated with lemon juice to prevent discoloration. It cooks to a good puree, which is often mixed with mashed potato to soften its flavor and make the texture drier. Chopped celery adds a crunchy contrast. The puree goes well with chicken, and is very good with fish, particularly as the topping to a fish pie.

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Set the can in a bowl filled with ice. Open the chilled can just before serving, as air causes caviar to oxidize, affecting the flavor. Serve it simply, with triangles of hot toast and unsalted butter. Blini (buckwheat pancakes) and sour cream are also good with caviar, as are smoked salmon and new potatoes with cream fraiche. Avoid accompaniments such as egg, lemon, onion and parsley which only detract from the flavor. Serve champagne and iced vodka as the traditional drinks.

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Pressed caviar, a favorite with the Russians, is a mixture of damaged or fragile eggs pressed through muslin after salting and cost less than the whole caviar. Other less expensive varieties include salmon caviar, also known as red caviar or keta, which is shiny and orange-red in color, and lumpfish caviar, which is very small and black. Although these are not really 'true' caviars, they have a similar, highly salted taste.

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Caviar is the roe (or eggs) of the sturgeon. These are very highly salted, which helps to preserve and flavor them. The three main types of caviar - beluga, oscietra and sevruga - come from different varieties of sturgeon. These originate mainly from fish in the Caspian Sea that are over 15 years old.

The most expensive caviar is from the beluga, as only about a hundred fish caught each year. The eggs are fragile and vary in color from light to dark grey with a white spot. Sevruga is small dark grey, with a light, sweet taste.

Nutty-flavored eggs from the oscietra are small and black when the fish are young - but become larger and golden as the fish ages.

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Cauliflower is a particularly bland vegetable served on its own. The absorbent heads are much better soaking up a cheese sauce to make a tasty lunch or family dinner dish. The ability soak up flavors also makes caulifloer an excellent ingredient to add to soup, or to include in vegetable curries.

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Look for firm, creamy-white florets that are tight and without brown speckles. Check also the condition of the base of the stem. If it is dry and discolored, the cauliflower is certainly past its best. The outer leaves of a cauliflower are usually cut away before they are sold. This helps you to see the head but removes what would be a clue to a limp, older cauliflower that is definitely best avoided.

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Serves: 4

Ingredients:
50 g butter
1 medium onion, chopped
1 stalk celery, sliced
500 g cooked turkey, boned, skinned and in pieces
60 g plain flour
500 ml turkey, chicken or ham stock
150 ml cream or milk
A pinch of ground nutmeg
1 tablespoon lemon juice
Salt and black pepper
150 g mushrooms, sliced
1 tablespoon chopped parsley, tarragon or thyme

Method:
Heat the butter in a medium or large saucepan or flameproof casserole, then add the chopped onion and celery and saute them over a medium heat for 5 minutes. Add the turkey pieces and saute for 5 minutes. Stir in the flour and cook gently for a minute, stirring constantly. Gradually add the stock and stir until the sauce boils and is thickened and smooth.

Add the cream, nutmeg and lemon juice, add salt and pepper to taste and bring to the boil slowly, stirring. Add the mushrooms, cover and simmer gently for 10-15 minutes, stirring occasionally until heated. Stir in the parsley, tarragon or thyme. Serve hot with rice and a green vegetable or salad.

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Although both of them are white stews, they are not the same dish. A fricassee is made from poultry and other white meat, and the meat is just turned in fat but not browned before cooking in a white sauce.

For a blanquette, the meat or seafood is poached in stock and a sauce is made with the liquor after cooking, to pour over the meat.

Fricassee really should be made with fresh meat but sometimes using leftovers could also be an excellent way.

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A well-flavored stock will give a better taste than plain water. However, it is quite acceptable to use plain water with the tougher cuts of meat. These are anyway best left to cook for a long time along with other flavorings such as herbs, vegetables, spices and wine.

Adding some bones is another way in which you can help to improve the taste of a casserole. Shank bones have a hollow center that contains a soft material called marrow. Putting these bones in enhances the stock flavor as well as providing good nutrients.

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The cooking time for a casserole depends largely on the cut of meat that is used. Nowadays, relatively tender cuts of meat are included, and these can be cooked successfully in as little as 1-2 hours.

In previous times, traditional casseroles were made with the tougher cuts from the leg, neck and shoulder of older animals. The well-developed muscle fiber and connective tissue could be broken down only by slow, moist cooking. Casserole meat is usually cut into pieces to accelerate this process.

These tough cuts of meat usually have an excellent flavor, with the connective tissue dissolving to a gelatine during slow cooking. This gives a very soft texture and an excellent rich, velvety sauce, but the process may take 3 hours.

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The meat is fried partly to seal in the juices, and also to give it a rich brown color. Flour protects meat, and helps to thicken the gravy.

Fry the meat in small batches, for only about a minute or two each batch. It is not necessary to move the meat around in the pan. Simply turn each piece so it browns all over.

To flour meat, place the cubes into a clean paper or plastic bag and add the flour and seasoning. Hold the bag closed and shake until all the meat has been coated. Using the plastic bag to toss meat in flour helps to ensure an even coating.

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All of them use long, slow and moist cooking in a covered container to tenderize tough meats and vegetables, but they differ in the ingredients and type of pot used.

A casserole uses small pieces of meat and vegetables and is usually cooked in the oven. A stew is made on the top of the stove. In fact, it was originally would have been cooked slowly over an open fire. A daube makes use of a large cut of meat, often beef, braised in wine. Traditionally, it was cooked over a fire in a tall casserole with an indented lid full of hot carcoal, so it had heat from both the top and bottom.

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If you want to avoid unattractive holes in your poultry when carving, turn the fork over. With some practices, you will find that you can actually hold the bird securely with the back of the prongs without making marks in the meat. Try it.....

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Electric carving knives are labor-saving if you have large amounts of meat to carve. However, they can be unwieldy and noisy and are not very suitable for use at the table.

Besides, it can be difficult to achieve very thin slices with an electric knife, especially when carving hot meat. Great care must be taken as electric knives are very sharp and can be dangerous to use.

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Whatever meat you have roasted, you should always take it out of the oven and leave it to stand for about 15-30 minutes, depending on the size, before it is carved.

Cover the joint with aluminum foil and put it in a warm place. Resting allows the juices to sink back from the surface and they can then be reabsorbed to tenderize the meat. It also makes meat easier to carve, as juices will not spurt out.

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When carving small poultry, use a short, flexible carving knife and a table fork or small carving fork. It is much easier to carve chicken at the table if the wishbone is removed before the bird has been cooked. The method is quite simple. Just pull back the skin at the neck end to expose the breastbone, then cut and scrape with a short, sharp knife to extract the wishbone. Do not cut too deeply into the meat as you work. After the bone has been removed, tuck the skin back under the bird.

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For regular, attractive slices, make sure that the cuts go across the grain of the meat. Cutting with the grain tends to result in slices that are shredded and stringy. However, when carving undersides of joints like sirloin of beef or leg of lamb, it is easier to cut more thickly and with the grain of the meat.

Cold meat is generally sliced thinner than hot meat. If you are going to serve the meat cold, wait until the joint cools before carving or the slices will lose their juices, color and texture. it is also much easier to carve a cold joint.

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You can use either a board or a plate as long as it is large enough and sits firmly on a surface that is nonslip. The platter or board used should be almost flat, as carving in a deep dish is virtually impossible.

If the table is slippery and the serving plate is china, put a cloth mat or folded napkin underneath to keep the dish from moving. And while it may look attractive to put the potatoes and other vegetables around the joint, this can make carving awkward and messy.

Another essential requirement for carving is a razor-sharp knife and a carving fork with a guard to prevent the from knife slipping.

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The way carrot is chopped does affect its finished texture. Carrots that are sliced into discs cook soft and are ideal for simple boiled carrots or to be made in purees. Batons, which are cut lengthways, can be cooked fast and stay crisp for stir-fries or to toss into pasta. You can also 'roll-cut' a carrot for maximum surface and angles so that it will caramelize.

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Carrots are simple and go well with almost any herb. In winter, dried thyme, rosemary or even lavender bring a fragrance to the sweet, maincrop vegetable. Dill is the gentle, classic herb used with all types of carrots, while mint is a spring and early summer favorite. Parsley is a good addition any time, as is coriander, particularly if you like your carrots cooked in a blend of orange juice and butter.

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