John Torode webchat Thurs 10th Sept 3pm

GeminiJen

Hello John
Another big fan here!
My question is: If you were planning an extra special celebration meal...
* What would you eat?
* Where?
* Who would prepare it?
* Who would you invite as your guests....
* and Why?

If I was planning sometimes really special, I would probably book a restaurant. Not because of the food, but because of the washing up.

laura233

Hi John,

I've always had trouble trying to get rice really sticky. I cook it in a bamboo steamer for a good half hour but it never quite does the job. Do you have any tips? Many thanks!

Laura, what you need to do is buy sticky rice and you need to soak it in cold water for 15 minutes before you cook it. Then strain off the water, put it into a pot and add to it 1 and a half times the quantity of rice, in water. So for 100g of rice, it's 150ml of water. Bring it to the boil, with a lid on, simmer for 5 minutes, turn the heat off and leave it. Don't lift the lid for half an hour. I reckon that should work.

boo2410

Hellooo John, tell me what is your failsafe superquick creation for a starving family when time is short that doesn't involve oven chips and some sort of freezer chicken!!! Many thanks. Boo.

My new book just for you, because I really understand. Starving families are horrendous. I say a big pot of sticky rice with chicken, prawns and chorizo sausage in it is absolutely perfect. It takes 35 minutes, it's a one-pot wonder and my kids love it. Page 132/In a Rush - One Pot Spicy Rice with Chicken and Prawns.

bumblebee

Hi John,
A somewhat quirky question for you, to break from the norm ... If you were transported to a desert island for 2 weeks, and you could have a maximum of 6 different types of food or drink with you, what would you take? (the quantities of each would be enough to last you the fortnight, and cooking/heating appliances would be made available).

Gidday Bumblebee, what an interesting question. I would probably take some chickens so they could lay me some eggs, sausages, flour to make scones, chorizo sausage to cook with the fish I've just caught a bottle of gin and some tonic.

mbody

Please tell me how I can get good Yorkshire Puddings. Mine are either flat and crisp or the bottom stays in the pan!

The recipe for my Yorkshire puddings are online unfortunately not in the new book. However, make sure your oven's really hot and that's all I can say to you.

littleowl

Hi John,
Big fan here. We watch every Masterchef programme. My question is, which Masterchef dish was the best ever and which was the worst.
Also, has there been a contestant that, in your opinion, was a winner from the word 'go' .
Love it when you introduce some Aussie-speak, like 'That's a ripper!' More please.

I don't think it would be very fair to say that I had a favourite dish on all of Masterchef, that's for sure. As to the worst, I tasted a mushroom in a slimy tomato sauce with blue vein cheese, pears and strips of chicken. It was disgusting.

Nelly

Hi John, thanks for answering our questions.

I love roasting vegetables in the oven and sometimes get a lovely caramelised bunch of them (what I aim for!) but more often than not, just get a watery, bland mess . Can you tell me where I'm going wrong?

Yeah I can, Nelly. First your oven's not hot enough. Make sure it's on about 220C, cut your vegetables bigger than you think they need to be, so they're really big and chunky, put them all together into a mixing bowl and add a little bit of oil and mix them all together so the oil coats every single vegetable and then scatter them over a big tray. Put them in the oven and don't open the door for at least 30 minutes. See what happens...

angiehoggett

How do your Christmas Dinners shape up? I always struggle with catering for that many people on the big day, any tips would be appreciated!

I suggest for Christmas, that everybody who comes for lunch has to contribute to Christmas lunch. Should it be that somebody brings the pudding, somebody makes the cauliflower cheese, somebody else makes the stuffing, it'll take the pressure off. And lastly, pay the kids to do the washing up (but pay them lots!).

shysal

Hi John, I am pleased to see that your new book is about home cooking and look forward to purchasing a copy.
I have a question about Masterchef. When the participants have been given the ingredients or brief for the invention type rounds, are they given some time to look up recipes before they begin? Apart from the basics, I wouldn't have any idea of quantities, especially for desserts/puddings.

Gidday, nobody has an advantage over anybody else. Once they walk in the door it starts in earnest. I would think by now many a contestant would be clever enough to have a couple of basic recipes learnt so they're ready for the invention test.

Miriam

Love watching Masterchef but just wonder how much tuition the entrants especially the celebrities get behind the scenes as they start as complete beginners then suddenly produce restaurant standard food.
By the way I would love to join in with the tasting one day - any chance?

Oh Miriam, oh Miriam, oh Miriam... They get absolutely none! We only do things in front of the camera on Masterchef Miriam. No secrets, no trickery.

sweir1

What makes the perfect omelette?

Three eggs, a good amount of butter, some salt and pepper, maybe a bit of cheese, a non-stick frying pan and about a minute and a half of cooking.

MrRichTea

Do you have any amazing marinade ideas for prawns?

Gidday, yes. I use green curry paste and coconut milk mixed together so that when they're cooked, they taste like prawns in green curry sauce.

GeorgeW

What's the most surprising combination of foods that you didn't think would work but you loved?

I'm not quite sure George, surprising combinations are usually pretty surprising - and not in a good way! I remember Gregg once liked scallops with strawberries (it was disgusting).

Emmamaryd

Hi.

What do you use to make rhubarb crumble extra special? Oats? Ginger? Any help please.

Thanks.

I reckon just really good custard, don't make it too fancy. People like crumble and custard.

NotTooOld

A non-cooking question, John, if you don't mind. I believe Torode is a Guernsey name. Are you from that rock?

Yes, my grandfather came from Jersey!

lapsapchung

John, when you are tasting food on Masterchef, do you ever have a moment when you simply can NOT put the food into your mouth? Something that really invokes a gag reflex, or maybe a day when you aren't feeling well, or one of your nightmare foods? If so, what do you do about it?
Jane

It's happened once or twice, Jane, but not very often and it wouldn't be right to tell you when.

floorflock

Hi John
Do you ever just have beans on toast for a change instead of all that 'posh' (and what I consider to be uncooked) meat!

That's brilliant. I don't like beans. I used to like tinned spaghetti when I was a kid and sometimes I eat fish and even a bowl of spaghetti with bolognese sauce. Nothing posh about this Aussie, mate!

glammanana

Hello John What a great show a delight to watch and see such a great combination of foods and contestants.
This series you seem to be much more "trim" yourself have you altered your diet and if so what have you cut out of your daily menu.
Love your programme
glamma

I'm just gonna take that as a compliment, thank you. I don't feel that way, but brilliant!

rosequartz

I have watched the Australian version of Masterchef when I have been over there.

My question is: can you go over and tell them how it should be done please?

The British version with you and Greg is very enjoyable - sometimes a rather cutting remark with a wry look from you, but never nasty.
The Australian version is loud, raucous and can be downright spiteful.

Ps please come back though, you and Greg make a good team!

Thank you, I shall tell them. They are a bit loud aren't they...

coffeefortwo

What dairy-free (and nut and soya free) recipes would you recommend for quick dinners?

Wow. I would suggest that you sway towards proper Indian vegetarian food because most of it doesn't contain dairy, most of it doesn't contain soy and I dare say could probably be free of nuts. Dhaal comes to mind, as does chana masala. Enjoy!

JossaFossa1

Hi John and all,

I want to pick your brains, please...

With so many three-Michelin starred restaurants concentrated in San Sebastian, why is Basque cuisine so hard to find in restaurants and delis in the UK? In your opinion, is the second opening of the Donostia restaurant in London the beginnings of an exciting Basque food revolution outside of the region?

Many thanks and no wuckers,

Joanna (married to a Basque man who is determined to bring the best of the Basque Country cuisine to Britain!)

What I love about this question is that for me I would enjoy the travel to the Basque region to eat the Basque food, rather than it coming to London. Because few things are better than a holiday.