My name is Justine and this week I’ll be on hand every day to answer any Cookalong queries. So, whether you’re having trouble sourcing an ingredient, want to know more about the cooking techniques you'll need on the night, or are simply looking for some down to earth advice regarding any aspect of the menu – I’m here to help.
I’ve always loved cooking and started experimenting in the kitchen when I was around six years old – creating culinary treats like scrambled goose eggs. I wrote my first recipe aged ten and haven’t stopped ever since. Over the past 18 years, I’ve written professionally for numerous magazines, cook books and television programmes. During this time, I’ve taught complete novices the basics of good cooking and worked with some of the UK’s top chefs.
So, if you have any questions, simply post them below in this discussion and I’ll try and answer as many as I can between 4.00pm and 6.00pm each day.
Hello, Gordon says you should have the steak at room temperature before cooking it. I bought my steaks this weekend and am keeping them in the fridge but when should i take them out to let them get to room temperature? I don't want them to go off. Thanks
hello, i have invited some friends over friday night for the cookalong - the program starts at 9.00pm will we get time to eat?! how long is the program on for? thanks
Are we preparing the dessert first then the potatoes and the starter? So that we can eat our starter at the begining of the programme, cook the steaks during the programme and eat the dessert once the programme is finished? Bit confused as to how this is going to work and the "chef" eat with their guests. Also I would be grateful if you could recommend any wines etc to accompany the food.
"Any fool can criticize, condemn and complain - and most fools do" Benjamin Franklin "Some cause happiness wherever they go - others whenever they go" Oscar Wilde
Originally posted by Lemon drop kid: Are we preparing the dessert first then the potatoes and the starter? So that we can eat our starter at the begining of the programme, cook the steaks during the programme and eat the dessert once the programme is finished? Bit confused as to how this is going to work and the "chef" eat with their guests. Also I would be grateful if you could recommend any wines etc to accompany the food.
Good question Lemon Drop should we start to prepare anything before the program starts?
i'm having trouble buying scallops - tesco only have frozen king 250g, asda dont sell fresh but have pre packed, morrisons only have 5 fresh and cant guarentee any orders, yell.com found me a fish wholesaler but he doesnt supply the public and finally our local market are only open tommorow i havnt got through to the stalls holders but customer service told me to ring in the morning i should be able to buy fresh if they have 12 and they may wait till 5 - so fingers crossed!! - i shall let you know!
Hi Justine Looking forward to cooking with you all on Friday! Just concerned about Gordon suggesting to get hand dived scallops. Hand dived are very expensive and are quite often, dredged scallops which have been purdged. As long as dredged scallops are fresh, and cleaned, there will be no traces of sand. They are one of best kinds of shellfish there is....he shouldn't be putting the public off them!! Good luck to the team for Friday.
It starts at 9pm till 10pm. You will be able to cook and eat throughout the programme. Just be prepared before.
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Originally posted by Cheryllb: hello, i have invited some friends over friday night for the cookalong - the program starts at 9.00pm will we get time to eat?! how long is the program on for? thanks
Originally posted by The Big Cheese: Hello, Gordon says you should have the steak at room temperature before cooking it. I bought my steaks this weekend and am keeping them in the fridge but when should i take them out to let them get to room temperature? I don't want them to go off. Thanks
I always take sirloin steaks out of the fridge around 30 minutes before cooking, although some chefs suggest about an hour – it does depend a little on the thickness of your steak, temperature of the fridge and the heat in your kitchen. This time gives the meat a chance to warm slightly, so that when the steaks hit the hot pan they should brown beautifully, cook quickly and remain tender and juicy within. Remove all the packaging and place the steaks in a single layer on a large, clean plate. Cover loosely with kitchen paper and set aside. Do this 15 minutes before the programme starts and your steaks will be ready to add to the pan at the same time as Gordon’s.
Originally posted by Cheryllb: hello, i have invited some friends over friday night for the cookalong - the program starts at 9.00pm will we get time to eat?! how long is the program on for? thanks
The programme is on for an hour and during that time you and your friends will have time to cook along with Gordon and eat two out of three courses together. Make sure that you have all the ingredients and equipment to hand at least 10 minutes before the 9.00pm start and you’ll be all set. Good luck and happy cooking!
Originally posted by Lemon drop kid: Are we preparing the dessert first then the potatoes and the starter? So that we can eat our starter at the begining of the programme, cook the steaks during the programme and eat the dessert once the programme is finished? Bit confused as to how this is going to work and the "chef" eat with their guests. Also I would be grateful if you could recommend any wines etc to accompany the food.
You’ll start by making the chips that are part of the main course, then move on to do all the starter - serve it and eat it, then cook, serve and eat the main course and finish off by serving the dessert (you can eat that after the show). Gordon will be leaving time for you to eat with your guests, but if you can rustle up any help in the kitchen, all the better. The most important thing is to have all your ingredients and equipment ready well before the programme starts. Make sure you watch the first three training videos with Gordon as he shows you what you'll need for each course.
Originally posted by Cheryllb: which knive does gordon use on the video demos?
Gordon is using a large cook’s knife from Wüsthof - a German brand that’s popular with chefs. Cook’s knives have a characteristically wide blade and are perfect for chopping and dicing. Aim to choose a cook’s knife with an 8-10in (20-25cm) blade for the best results at home.
Originally posted by carol-ann: I can't bear coriander - any suggestions as to what I can replace this with?
Sorry to hear that you don’t like coriander Carol-Ann – the tomato & herb salsa to accompany the scallops is absolutely delicious with its combination of coriander and basil. If you really can’t stand it, try Cheryllb's suggestion of swapping the coriander for parsley but make sure it's fresh flat leaf parsley. It won’t be quite the same, but I can guarantee that it will still taste amazing – and it’s really simple to make. And if you need any tips on preparing the herbs, check out Gordon’s video masterclass on how to chop herbs .
Originally posted by Cheryllb: i'm having trouble buying scallops - tesco only have frozen king 250g, asda dont sell fresh but have pre packed, morrisons only have 5 fresh and cant guarentee any orders, yell.com found me a fish wholesaler but he doesnt supply the public and finally our local market are only open tommorow i havnt got through to the stalls holders but customer service told me to ring in the morning i should be able to buy fresh if they have 12 and they may wait till 5 - so fingers crossed!! - i shall let you know!
True hand-dived scallops taste incredible and are hard to beat, but they can sometimes be difficult to find. I cooked Gordon’s pan-fried scallop recipe this week using scallops that had been removed from their shells (shucked). I bought them from the Waitrose fish counter and although I’m certain that they had been previously frozen, which tends to impair the flavour and texture, they were surprisingly plump, sweet and utterly delicious – but maybe that was something to do with the recipe!
It is possible to choose shucked scallops that taste good, but it can be hard to tell when you buy them. Firstly, only buy from a reputable fishmonger or fish counter – and try to get your hands on spanking fresh ones if you can. It sounds Cheryllb like you already know about your local market, but for other people reading you can see if anyone living near you has found a good place to buy their scallops with our Cookalong map
Make sure they smell fresh and sweet and don’t appear overly white and milky – they should look a slightly translucent off-white and then begin to turn opaque as they cook. Don’t buy any that have been left soaking in lots of defrosted ice and make sure you pat them dry with kitchen paper before you cook them – that way, they’ll pan-fry beautifully. Always add to a hot pan and try very hard not to overcook them or they can easily toughen. If you are lucky enough to find fresh, hand-dived scallops, check out Gordon’s video masterclass and learn how to shuck them for yourself!
Hi, I was just wondering what do you recommend is the best way to have steak cooked and to get the most flavour and tenderness out of it? Is it better to cook the steak till it's rare, medium rare etc.
Also for dessert I bought a 72% dark chocolate as stated but I was wondering would it be possible to do a white chocolate mousse or would that make it too sweet? I also saw a 70% dark chocolate flavoured with orange and wondered if that would work as well?
i can't wait for tonight, but I am REALLY disappointed that it is steak and chips!!! I was hoping for a full 3 course meal that i could entertain friends with. I would never ask my friends over and cook them this. i am looking forward to the starter and desert though. BIG SHAME!!!
I agree. I LOVE cooking and was really relishing the opportunity for the cookalong with such an expert. bit disappointing that it's not going to be more challenging...
Well my fresh market dont have any scallops in shells they do have kings scallops ready for sale but they close at 4pm so i have no chance of getting there i rang morrisons fishmonger who has received a delivery this morning which are king scallops hes says they are fresh but only have a 2day shelf life unless you freeze them - i will be ok for buying them tommorrow still fresh and they are open till 8pm! i did look in asda but their pre pack scallops where extra specials but drowned with some spices or something they had 4 small one for £3.80 - morrison weighed my 12 costing £8.50 - i dont want to feel disapointed before ive even eaten them but i just wished for shell ones to make the evening special i will just have to take a trip to the sea side and cook again for valentines!
Hi popped along to my local fish market in Portsmouth and they can't guarantee having scallops tomorrow - depends what they land. I can get them shelled and frozen.
Is there a suitable alternative that would work. They always seems to have razor clams when I go down there - so was wondering if I steamed these like mussels in a white wine, shallots some herbs, removed the clams from their shells, sliced and served them with the tomato salsa if that would work. Never tried razor clams so have no idea if the flavours would work.
Or should I just get the shelled frozen scallops.
Sorry if this deviating from teh spirit of cookalong - but would rather cook with fresh ingredients that are available rather than frozen.
