Birmingham Mail - Food & Drink - Chef's tips

Steve's Top Tips

Birmingham Mail — Fri, 26 Aug 2011 13:19:00 GMT

Q. We are planning a barbeque this weekend and wanted some recommendations of what to do?

Steve's Top tips: Add flavour to courgettes with herbs

Birmingham Mail — Fri, 19 Aug 2011 13:16:00 GMT

Q I’ve got a glut of yellow courgettes that I want to use in a salad. Is it possible to marinade them to serve them raw?

Steve's Top Tips

Birmingham Mail — Fri, 12 Aug 2011 12:32:00 GMT

Q. I have apples ripe on my tree at home. What can I do with them.

Steve's Top Tips

Birmingham Mail — Fri, 05 Aug 2011 12:41:00 GMT

Q. What can I do with an abundance of strawberries?

Steve's Top Tips

Birmingham Mail — Fri, 29 Jul 2011 12:29:00 GMT

Q. I love Moroccan food, especially tagines. Are they easy to make?

Steve's Top Tips

Birmingham Mail — Fri, 22 Jul 2011 12:53:00 GMT

Q. I had a cold, white soup in Spain made, I think, with almonds and garlic. Any ideas how it might have been made?

Steve's Top Tips

Birmingham Mail — Fri, 15 Jul 2011 12:23:00 GMT

QWhat’s the difference between ice cream and semifreddo and are they easy to make?

Steve's Top Tips

Birmingham Mail — Fri, 08 Jul 2011 12:50:00 GMT

Q. What is the secret of a really good rice pudding?

Steve's Top Tips

Birmingham Mail — Fri, 24 Jun 2011 10:54:00 GMT

Q. I’ve been buying bags of tomatoes at the Bull Ring open market at a great price to make soup. Any other ways they could be used?

Steve's Top Tips: You can't beat my meatballs

Birmingham Mail — Fri, 17 Jun 2011 10:35:00 GMT

Q. I made some meatballs in tomato sauce but they fell apart. Do you have a recipe that works?

Steve's Top Tips

Birmingham Mail — Fri, 10 Jun 2011 12:15:00 GMT

QI tried to glaze a ham with honey in the oven recently, but it burned. How do you stop it burning?

The Spice is Right: Round wok uses less oil

Birmingham Mail — Thu, 25 Nov 2010 14:06:00 GMT

TALNA is a frying technique. Frying Indian food is usually done in a wok or kadhai. The round bottom uses less oil and cooks the food evenly.

The Spice Is Right: It's a handi way to keep a lid on your flavour

Birmingham Mail — Thu, 11 Nov 2010 13:38:00 GMT

HANDI is an Indian pot that has a bottom like a wok and then has a narrow opening on the top.

The Spice is Right

Birmingham Mail — Fri, 22 Oct 2010 11:57:00 GMT

Bhunao (Curry). This is Indian curry cooking. Oil is added to a wok or pan and to this chopped onion and cumin are added.

The Spice is Right

Birmingham Mail — Thu, 14 Oct 2010 12:10:00 GMT

BAGHAR, tadka or chonkis instant seasonings or tempering.

The Spice Is Right

Birmingham Mail — Fri, 08 Oct 2010 11:37:00 GMT

GARAM MASALA. Garam means heat and masala, of course, means spice.

The Spice is Right

Birmingham Mail — Fri, 01 Oct 2010 12:57:00 GMT

Poppy seed – or khus khus – come from the same plant as opium. Used whole or ground in cooking and baking, they are also pressed to yield its oil.

The Spice is Right

Birmingham Mail — Fri, 24 Sep 2010 12:20:00 GMT

BLACK Cardamom is the dried fruit of an herbaceous plant of the ginger family.

The Spice is Right: Fruit is used in Keralan curries

Birmingham Mail — Fri, 17 Sep 2010 13:22:00 GMT

KOKUM

The Spice Is Right

Birmingham Mail — Fri, 27 Aug 2010 12:52:00 GMT

ASAFOETIDA (Hing) is dried latex from a type of fennel plant growing mainly in Afganistan and Iran.