Homewood Park, Abbey Lane, Hinton Charterhouse, Bath, BA2 7TB
Tel: 01225 723731
Ask Daniel
Can I use white currants instead of redcurrants in jam recipes that are low in pectin?
Daniel says… The short answer is yes you can use white currents as all fruits naturally contain pectin. The level of pectin obviously varies between fruits, and even where there are low levels, the sugar used in making the jam will help to stabilise it. However if in doubt you can buy some pectin to add to the mixture so that you can use your white currants, however you should not need to do this.
After trying your soup on Saturday at Taste of Bath, my friends and I wondered if we could have the receipe please as it was so delicous?
Daniel says… Please find below the recipe for the cantaloupe Melon Soup and I hope that you will find it easy enough to make and enjoy!
1 x Cantaloupe Melon 1/2 Cup of Fresh Orange Juice 1/2 Cup Apple Juice 1 Shot of Vodka 4 good spoons of sugar
Firstly remove the skin from the melon and then cut it into small cubes. Place the cubes in a liquidiser then pour in both the juices, vodka and sugar and then liquidise together. Once the mixture is fairly smooth strain it through a fine cloth (cheese cloth), Chill and serve. Enjoy!
When I cook scallops they always seem to be a little chewy how do you cook yours? Brian, Midsomer Norton
Daniel says… I get a non-stick pan and when it is red hot, add a teaspoon of olive oil, then place the scallops in the pan. Add salt and pepper and when golden brown on one side, turn over and add a squeeze of lemon juice and a knob of butter and leave in the pan for about one minute. Take out of the pan and they are ready to eat.
I have eaten your pork dish from your menu and would love to know how you always seem to get your pork crackling so crispy? Christine, Frome
Daniel says… I take as much fat off the skin as possible and score the skin and whatever fat is left. Make the scores as close together as possible as the more scores there are the more fat will come out making it really crispy. When scored, I salt and place on a baking tray and put in the oven at 160° degrees for fifteen to tweny minutes.
When I make bread at home I have big problems with it rising. Can you help? Jessica, Bristol
Daniel says… It could be one of two things – the first thing to remember is that you must keep the salt away from the yeast as it kills it. Keep all your dry ingredients together and all liquid ingredients together with the yeast. Add the yeast to the liquid and then pour onto the dry ingredients. The second thing is the liquid needs to be at room temperature, if it is hotter it will kill the yeast. I hope this helps.
DO YOU HAVE A QUESTION FOR DANIEL...
If you have a question for Daniel, please send it to daniel.moon@homewoodpark.co.uk and Daniel will do his best to get back to you within 48 hours.
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