Things like substituting chicken stock for cream I just have no clue about.
Im probably too lazy to bother making gluten free pastry for pot pies
I don't really follow recipes and more on 'feel'. Instead of pastry for a pie (I have seen GF ones ready made in shops), you could top with mashed potatoes for a seafood type version of shepherd's pie.
I saute some finely chopped onion, garlic, carrots, celery in a mix of butter and oil. Add some flour and cook it off without browning. Add a splash of white wine and allow to cook off. Slowly add some heated stock and stir as if you were making a white sauce. Keep going until you reach the consistency you like. Take it off the heat. I then usually add in a chopped up hard boiled egg, whole grain mustard, chopped herbs (tarragon, parsley etc), and any seafood you want to use. Tip into a baking dish and top with mashed potato enriched with a beaten egg if you want. Sprinkle some cheese over the top (I like parmesan) and if you want a crunchy texture, some crushed up potato crisps.
would love the risotto recipe if you'd be willing to share.
For the risotto, I saute some finely chopped onion, fennel and garlic in oil. Then add the rice (I use carnaroli rice when doing it on the stove top, aborio if using the TMX) and fry it off a little bit without burning. Then add some white wine and allow to cook off. Slowly add the heated stock and stir gently. I don't do this a ladle full at a time and it just takes a bit of practise to get the right amounts. Add more once the stock has mostly absorbed. When the rice is nearly cooked, add the seafood and add some more stock. Once cooked, but still with a little bite, take t off the heat, add in a generous knob of butter and grated parmesan if you want it. Pop the lid on and allow to rest for 10 mins. The result all depends on the quality of ingredients, especially the stock.
I have no idea how I would begin to bake a whole fish or steam it.
An easy way (for fillets or a small whole fish) is to place on a large piece of baking paper with 4 sides creased so juices don't leak out which is ontop of a large sheet of foil. Season with salt and pepper and any other flavourings you like. I like lemon/lime, ginger, fine herbs, a splash of white wine and knob of butter. Another is ginger, shallot and soy. Fold the paper to create a package leaving some space for steam to build. Then wrap up in the foil and crimp the edge tp create a tight parcel. Bake in oven til done. The timing is trial and error depending on size of fish.
any tricks? Tips? Good places to learn? Sorry I feel really stupid, but I'm just a bit lost.
I don't know...I still call Mum to ask about cooking times lol I also read cook books and foodie magazines for ideas. And trial and error
Ask here if you have other questions.