In this week’s #KitchenQuestions feature, Barbora Ormerod of The Devilled Egg tackles three questions posed by FOODLOVER readers…scroll down to find out how you can have your questions answered – and win prizes!
I’m a fan of bulk cooking to freeze for family meals at a later date but I always end up with the same things due to time constraints; chilli, bolognaise, casseroles, soups etc. I could do with some inspiration, please? (Tina from Bristol, via email)
Batch cooking is a great way to save time. It helps reduce our midweek indecision and reliance on takeaways; much better for the belly and budget! You’re clearly using your hob a lot, but don’t forget about the oven. It’s easy to make pies that fill an entire tray or dish, topped with creamy mash (and maybe a little grated cheese). Cornish pasties are another batch classic – essentially a stew wrapped in pastry. One of my favourite tricks is to slow cook a large cut of meat, such as lamb shank or pork shoulder, which yield a lot of portions. After the first serving you can also ‘pull’ the meat into shreds with two forks; creating an instant focal point for a whole range of dishes (roast potatoes, tortillas, salads).
Also, there is nothing wrong with making pasta sauces and stews! You can always shake things up by introducing different flavours and fusion elements, such as dark chocolate in your chilli, black beans instead of kidney beans and even curry spices in your bolognese. Specialist or luxury ingredients can also help. For example, a Mediterranean-inspired casserole with giant white beans, fresh herbs and genuine Toulouse sausage spreads the increased cost across several meals, and is pretty unlikely to cause complaints, no matter how often you make it!
I never use up a whole tin of coconut milk when I make a curry and it goes off before I can use it again, what else can I use it for? (Abi from Wells, via email)
Leftovers can be frustrating, especially ‘exotic’ ones. Fortunately, coconut milk pairs well with many things and is fairly easy to find uses for, so long as you like it! It works well in certain soups (with sweet potato, parsnip or cauliflower, for example) adding a lovely creamy finish and sweet flavour. It works for casseroles too, like spicy beef casserole or rendang, especially when added right at the end of cooking. If you enjoy hot chocolate, you’re especially in luck – coconut milk makes a wonderfully rich hot chocolate, and can have a similar effect when added to morning porridge.
Just remember it’s pretty rich stuff, so use it sparingly even if you have a lot left over. Too much of it can overwhelm the palate (and the gut), whereas smaller amounts can add a little excitement to almost anything, even a cup of coffee.
Do you have any ideas for tasty vegan meals that I can cook for a vegan family member who’s visiting, please? (Carly from Exeter)
Cooking for vegans can be daunting because it feels like our everyday tools for creating deliciousness (butter, cheese and meat) are taken away. In fact, there are plenty of other ways to create richness, density and creaminess, but these are often finicky or take a little practice. Often it’s easiest just to use tofu.
This is not a cop-out. Just don’t make the mistake of treating tofu merely as a meat substitute. Instead use it as an ingredient on its own terms, and one which will only be delicious if it’s properly prepared (like steak, chicken or almost anything else). Firm tofu works extremely well when pan-fried, whereas very soft tofu is great at creating thick, creamy puddings.
To answer your question, here are some course suggestions:
Canapés: Hummus with crudités (raw vegetables, cut into batons). I would also make some mini falafels as well if I had the time.
Starter: Soup, perhaps made with cauliflower, blended with spices and coconut milk.
Main: Risotto is a good option because its creaminess comes naturally from stirring up the starch in the rice. It also works with almost any additional ingredients – throw in some veggies and maybe even some vegan ‘parmesan’ as well.
Dessert: Most people are into chocolate, so a mousse made from cacao and avocado is a go-to vegan option for me. Trust me – the texture is just amazing. See the recipe below or, alternatively, try making our delicious vegan blueberry and lemon scones.
Super-quick vegan chocolate mousse:
Blend both halves of an avocado with 2 tablespoons of raw cocoa powder, 1 teaspoon of vanilla extract, 2 tablespoons of maple syrup and a teaspoon of coconut oil. If it’s not blending smoothly, add a little water or a nut milk.
Every week Barbora will take reader’s questions and answers will be posted via our website on Fridays. Submit your questions via Twitter, Facebook, email or postcard, with some answers even being highlighted in the magazine. All questions received will be in with a chance of winning a year’s subscription to the magazine plus a 6-month subscription to The Devilled Egg Online, Barbora’s digital cookery school.
Barbora may not be able to answer every question each week, but just resubmit questions and she’ll get to as many as she can! To have your #KitchenQuestions answered, contact us in one of the following ways:
Twitter: @FOODLOVERmag, using hashtag #KitchenQuestions
Facebook: Westcountry FOODLOVER, using hashtag #KitchenQuestions
Email: editor@foodlovermagazine.com (subject line: Kitchen Questions)
Postcard: Kitchen Questions, Marralomeda, Kingweston Road, Charlton Mackrell, Somerset, TA11 6AH
To find out more about Barbora and her new all digital cookery school see thedevilledegg.com