Chef's Notes

Chef's Notes

By
Ben O'Donoghue
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781742709994
Photographer
Benito Martin

Most ingredients in this book can be bought from good supermarkets or specialist stores. I always try to buy the best ingredients I can afford, and you’ll find that there is a big pay-off in flavour when you go the extra mile.

Cheese

Cheese, whether parmesan or cheddar, is always freshly grated.

Chicken

Chicken is free-range and organic.

Lemons

For zesting, lemons are unwaxed.

Cream

Cream is generally pouring (single/light) cream with a fat content of 35%.

Eggs

Eggs are standard medium 55 g (2 oz) and preferably free-range and organic.

Herbs

I generally use fresh herbs, but I’ve noted where dried herbs are necessary (for example, in rubs and a few sauces). If I have any leftover hard herbs like thyme, sage, rosemary, curry leaves or lime leaves, I like to dry them by simply tying them together with string and hanging them up in a cool, dry place before storing them in airtight containers. When it comes to oregano, I prefer to use the flowering dried variety, sometimes known as wild oregano.

Salt

Maldon is the most widely available quality sea salt but any good-quality sea salt flakes are fine. Rock salt is always coarse unless otherwise stated. Crystal salt is the same as sea salt flakes.

Spices

If you’re using ground spices from jars, make sure that they haven’t been sitting around unused for years. Ground spices tend to lose their potency after 6 months, so if you’re unsure, pick up a fresh jar – or even better, grind your own from the whole spice.

Tomato sauce

Tomato sauce (ketchup) is generally good old Heinz.

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