Q & A

Apr 27 2008 Michael Kilkie

Q I liked a tapas dish I got in Spain - cubes of cheese but quite oily and herby. Any ideas?

A Marinated Spanish manchego cheese is a classic tapas. Cut the cheese into cubes and place in a jar with olive oil and hard herbs such as rosemary, thyme and sometimes garlic.

Q What is the best way to cook pasta? Mine always turns out overcooked?

A Take the pasta off the heat when it's still al dente, meaning it still has a little bite to it. Drain and rinse under cold water to stop the cooking process.

Q How can I cook halloumi cheese for my vegetarian girlfriend?

A Halloumi is best pan fried until golden brown and slightly crisp on the outside. Add flavour by dusting it before cooking with flour mixed with dried herbs, spices, and perhaps cayenne pepper.

Q I love food and wine but I'm not good at matching them. Any tips?

A Match the wine from the same country as the dish - French wine for coq au vin, Italian wine for pasta etc. And match the wine with the dominant flavour in the dish. Or ask advice in a good wine shop.

Q My son had a dish called jambalaya at a friend's. What is it?

A It's a creole dish from Louisiana - basically a New World version of paella, with meat or seafood and including spicy or smoked sausage.