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The Kitchen Café

Factual: Food & Drink

Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!

Helping you get the best from Scotland's wonderful natural larder with weekly recipes, reviews, tips and delicious ideas from some of Scotland's top chefs!

The Kitchen Café: 15/02/2012

Magazines & Reviews

15/02/2012

BBC Radio Scotland - The Kitchen Café, 15/02/2012

Crepes for Shrove Tuesday, Ghillie Basan looks at pepper, and take away some nasi goreng.

Perfect pancakes for Shrove Tuesday, plus Fiona Burrell and Neil Forbes discuss how best to season with salt and pepper, and chef John Quigley makes nasi goreng.

As Shrove Tuesday approaches The Kitchen Café team look at making the best crepes, far more than just sugar and lemon juice. But what is the right consistency for the batter? And does it matter if you don't prove your pan before making them and why does the first one always turn out a disaster? All this plus some great ideas for savoury crepes as both sweets and mains. 

In our monthly delve in to The Kitchen Café Spice Cupboard spice expert Ghillie Basan looks at black pepper.

Salt and pepper are two of the most commonly used seasonings. Adding the right amount at the right time in the cooking process can be a matter of taste but can completely change a dish. Chefs by their own admittance probably use too much and if you use seasoning while cooking should you add more at the table? Fiona Burrell from the Edinburgh New Town Cookery School and chef Neil Forbes tell us what alternatives to use to salt and how to salvage something if you've accidently added too much.

And in The Kitchen Café Takeaway chef John Quigley makes Nasi Goreng.

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The Kitchen Café

15/02/2012

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