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Questions

Challenging Rosti potato topping

Asked by: Bojack40

Hi Lindsey, I have just made the fish pie with rosti caper topping. I found peeling and grating the half cooked potato’s really a challenge. on the one hand they were cooked enough to pull off some of the skin easily, on the other a bit too soft for grating. My potato's were not huge and i cut them in half, so they were about 2-3” sq, and they were in for 12m. If i did them for less time, they would be easier to grate, but would the skins be stuck fast? Why not peel them before boiling? Regards, Andrew

Answered by Lindsey: Hello Andrew, Did you use Desiree Potatoes? We have some, so I have just checked this Rösti topping recipe using a whole potato 2 by 3 inches and large potato 2.5 by 5 inches cut in halved. Covered in boiling water, added some salt then brought back to the boil, put a lid on and turned the heat down so that it was still boiling but not furiously and cooked then for 12 mins. Drained off the water, covered with a tea towel and left them for 15 minutes. Then using a small sharp knife, I peeled of the papery skins away fairly easily and just used the knife here and there where the skin was more resistant and there were some rougher bits of skin. Then I grated them pressing quite firmly. The gratings are identifiable but a bit flourier near the cut edges. If you didn’t use Desiree that could be a reason. I think keeping the skins on gives a better result overall, but you could cook them less perhaps, with a little more use with the knife to help remove the peel. Kind regards Lindsey

Getting ahead with Black Forest Roulade

Asked by: BillyBeeBakes

Can I prepare the A Return to the Black Forest roulade ahead and freeze it? If not, will the sponge still roll if cooked the night before rolling the following morning?

Answered by Lindsey: Hello, The sponge can be made the day before (or even ahead and frozen) but it’s best to make the mousse and whip the cream and assemble up to 2 hours ahead on the day it’s going to be served. Make sure the roulade is very well wrapped so it doesn’t dry out. Kind regards Lindsey

Canning

Asked by: LainiK

I had never heard of canning, until recently. Always only ever used wax discs. All the information online says you must either steam, pressure can preserves. I am worried the old method is not safe. Whats your view on this?

Answered by Lindsey: Hello I’m confident that the traditional recipes for preserves here online are all safe. We don’t have any canning recipes, but this site is a great source of information… https://nchfp.uga.edu/resources/category/usda-guide best wishes Lindsey

Cup measures!

Asked by: Heather 80

Why are your measurements only in grams or ounces? Cup measurements would be much easier for me!

Answered by Lindsey: Hello, When Delia started publishing her recipes the internet didn’t exist. The online recipes here are as published, and we rarely use cup measures in the UK unless we are trying recipes that we find on sites based in Canada or the USA. We have a conversion chart here… Kind regards Lindsey

Freezing the sauce for sticky toffee puddings

Asked by: Charlotte Brignall

Hi, can you freeze the sauce for the sticky toffee puddings? Thank you

Answered by Lindsey: Hello, Yes the sauce can be frozen separately. Kind regards Lindsey

A diffuser on the hob

Asked by: Bojack40

Re the Boef Bourguignon recipe method… in this context, what is a diffuser? My gas hob is hard to control on the lowest heat

Answered by Lindsey: Hello, A diffuser or simmering ring sits between the heat source and the base of the pan. It helps distribute the heat evenly. It might be useful for you to have one if your hob is difficult to control. I prefer to cook it covered in the oven at 140C (120 fan). Kind regards Lindsey