I have just made a batch of Christmas Chutney using Delia's recipe and I am a bit devastated to find it is too salty! I followed the recipe exactly and weighed everything that went in which included 40g of sea salt. Is there any way I can rectify this or will the salty taste disappear a bit after a month or two of maturing?
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I have a fan oven but cant read the dial so I have brought a temperature guage to put inside the oven.
If the temperature for Delias recipie is 160 degrees centrigrade for a fan oven but 180 degrees for a normal oven should the temperature guage inside say 160 or by setting the dial at 160 on a fan oven is it expected to reach the higher 180 of a normal oven because of the way it distributes heat?
I have been asked to make a fruit 4 tiered wedding cake for my son's wedding next year - quite scary as never done anything like this before and I'm practising for Xmas. I was looking at your scaling up fruit cakes chart and have two questions.
1. What depth of tin do these sizes relate to. I am using a 4" depth tin so would need to scale up again if your quantities are for a 3" depth - or completely new recipe?
My daughter dislikes kidney so am I able to mince the kidney in your steak and kidney pie to disguise it or will this affect the taste? Many thanks
Lindsey, I'm struggling with something that appears so easy and yet I can't get it right. Caramelised onions for onion gravy. I've even looked at other videos on the net and still can't get it right.
My onions appear more burnt than simply caramelised. I've adjusted the heat but the evidence is my onion gravy doesn't need any gravy browning to be the right colour. Its already dark brown!
I love Delia's recipes and this simple onion gravy to go with Yorkshire Pudding should work to, but it doesn't for me.
What is it about caramelised onions that I can't get right?
Hi Lindsey. Yesterday I made Delia's recipe for Fast-roast chicken with Lemon and Tarragon. The chicken was very succulent & much enjoyed. However, there was a problem near the end of cooking when the kitchen filled with smoke and the smoke alarm went off. The cooking time is given as 45 minutes, but the chicken was certainly fully cooked after 40 minutes and possibly less. The oven now needs cleaning as it is splattered with fat. The cooking temperature in the recipe is given as 230 degrees, which is what I used. However, our oven is a fan oven.