The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
Can you tell me what to add to my vegetable stir-fries that will give the dish an authentic Chinese flavour. My efforts never taste quite right.
- Alison
Oyster sauce (it does contain shellfish), hoi sin, sesame oil, crushed garlic and ginger will all add that authenticity you're looking for.
Our neighbour's tree is coming on with crab apples. Other than jelly or chutney, are there other things you can make with them, such as desserts, or are they too bitter?
- Jenny
Cooked with lots of sugar, vanilla and spices, crab apples are really good. Mixed with other sweeter apples and blackberries they make a great crumble or pie.
I am growing a good crop of horseradish. How can I turn this into horseradish sauce, preferably without the need for refrigeration or preservatives? Last year I used a delicate mayonnaise as a "carrier".
- Paul Whitehead
I tend to peel then finely grate (or food process - avoid breathing the fumes) and mix with white vinegar and sugar and salt to taste. Keep it in the fridge and mix with a little creme fraiche to order. I also mix it with pureed red beetroot to make chrain - a lovely Yiddish accompaniment.
* To ask Peter a question, click on the Email Peter link below.
