Food: Double Cream Will Make That Pud So Good

Sep 30 2007 Michael Kilkie Chef/Proprietor Of The Jefferson Restaurant In Kilmarnock

Ask Michael

Q I fancy making homemade custard but I've seen conflicting recipes - some with milk and cream and some with just cream. What do you reckon?

A I only use double cream when making custard as you get a richer result. Also try to get fresh vanilla pods if you can as opposed to extract or essence.

Q I want to try braised sausages for a dinner party. Could I braise them in some sort of alcohol to add flavour to the dish?

A Red or white wine is good but if you can find a good pork sausage then try braising them in cider as pork and apples go well together.

Q I had venison while up north. The sauce it came with was delicious. It tasted of gin - can that be right?

A There may have been some gin in the sauce but it was more likely to be juniper berries, with which gin is flavoured.

Juniper berries are a common partner for venison and game.

Q I often see gnocchi on menus. Is this a type of pasta or something different?

A Gnocchi are actually little dumplings made from potatoes and flour and egg. They are Italian in origin and are often served like pasta with a sauce or gratined with cheese.

Q I can never seem to get a good crisp finish on my meat or crispy skin on my fish when I cook at home. What am I doing wrong?

A It sounds like you don't have the pan hot enough. You need a really hot pan to seal and crisp things and avoid them sticking, so don't be afraid to get the pan smoking hot and turn the heat down once the meat or fish is in.

Contact Michael at askmichael@sundaymail.co.uk - sorry but he can't reply to each question individually.