Q&A

May 4 2008 Michael Kilkie

Food

Q I love the chilli oil you get in authentic Italian restaurants. Is it easy to make?

A Place four red chillies, split lengthways, in a pan with 700ml of ground nut or vegetable oil and heat gently for 15 minutes.

Remove from heat, leave for six hours to infuse then strain the oil into a clean wine bottle.

Q On holiday I had a really nice salad with little bits of pasta that looked almost like rice.

What is this called?

A It sounds like orza. This rice-like pasta is also great in soups.

Q A Thai recipe called for a banana leaf.

Where can I buy one?

A You may be able to get banana leaves in an Asian grocer. They are usually used for wrapping food - often fish - to protect it while cooking.

Q Pommes mousseline were on the menu at a posh restaurant.

What is this?

A Pommes mousseline are pureed potatoes that have butter and cream added to them to give almost a sauce-like consistency.

Q I've had kedgeree served with a hardboiled egg and with a poached egg. Which is right?

A Kedgeree is a curried rice dish made with smoked haddock and is usually served at breakfast.

The classic recipe has chopped hard-boiled egg through the dish but when I visited the famous Ivy restaurant in London they served it with a poached egg and mango chutney.