FOOD: Cookery Q&A; Marco answers your queries.
QI just had to write and thank you for your superb Countdown To Christmas series in the Daily Mirror. I tried most of your recipes and they were superb! Thank you, Marco, for helping make my family food so good this Christmas.
Gladys Gardner, Roade, Northants
AYou are very kind. Thank you.
QSome of your recipes call for stock syrup. How do I make a good stock syrup, Marco?
Helen Ayto, Middlesbrough
ADissolve 450g caster sugar in 600ml water by bringing slowly to the boil, stirring to ensure all the sugar dissolves. Continue boiling for one minute. Sieve, cool and store in a screwtop jar in a cool place.
QWhat a wonderful dish your roast pheasant properly garnished was (Daily Mirror, December 28). We don't see much game in newspapers and magazines these days, which I think is sad. I tried your recipe and it really was brilliant.
Gina Mould, South Nutfield, Surrey
AThank you. I am glad you enjoyed it.
QI have a problem. Whenever I cook steak au poivre vert, the cream and brandy always curdles. What am I doing wrong? Also, I use fillet steak. Is this the best?
Derek Mason, Stratford-on-Avon
ATry using double cream - this should stop it curdling - and fillet steak is fine.
-If you have a question about cooking and cookery, please write to me at: Marco's Q & A, the Daily Mirror, 1 Canada Square, Canary Wharf, London E14 5AP.
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|Publication:||The Mirror (London, England)|
|Date:||Jan 11, 2003|
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