Send Head Chef Will Carvalho your questions about the kitchen!
The team at 41 Portland Place are all passionate about food and none more so that our Head Chef Will Carvalho. We believe that everyone is a masterchef at heart; sometimes they just need a few pointers in the right direction. Following on from the success of Will’s recipe of the month we’ve started a monthly question time for clients to share the cooking conundrums with Chef Will.
You can email Will directly with any questions you have about a particular recipe, cooking technique or menu. Will is always happy to share his tips to help you on the road to kitchen success.
Each month we’ll post the questions on our website so you can all see the responses Will has provided for other masterchefs in the making!
See our August questions and responses below
Will can you help me put together a simple summer dinner party menu for six people? I want to create a range of flavours that is impressive but not too technical so I’m not stuck in the kitchen when guests are about. I want to host a dinner party but be able to enjoy it as well!
Will says...
‘Completely understand, the point of entertaining friends and family is so that you can enjoy their company. I suggest starting with smoked salmon or any fish that can be served cold, a nice salad and a good white wine (chilled of course). A dish such as this can be prepared in advance.
For main course, I would go for something like a ratatouille served with a rump of lamb, once again, the ratatouille can be almost ready to go to the table before guests arrive, and last minute cooking of a rump of lamb takes no time. Everyone will find this yummy!
For dessert, a classic Summer Pudding, once again, can be prepared in advance so you don’t any time away from your guests'.
What’s the difference between gravy, jus, sauce and coulis?
Will says...
• 'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour.
• Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened.
• Sauce could be made from the same juices with other ingredients added such as wines or spirits to compliment the food. Sauces can be served hot or cold
• Coulis is a thin fruit or vegetable purée, used as a sauce. If the purée is too thick, you can add some water and sometimes sugar'.
What are his tricks for getting the timings right??
Will says...
'A kitchen timer, it’s my best friend in the kitchen, it will remind you of everything that is cooking'.
Do you have a question for Head Chef Will Carvalho? You can email Will directly if you like.
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