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Use the form below to ask us a question - Wesley is happy to advise on anything food-related. Replies will be shown on this page.
Please do not expect a reply via email from this page - use the Contact Us page for general enquiries.
Please do not expect a reply via email from this page - use the Contact Us page for general enquiries.
THIS FORM IS NOT FOR BOOKINGS, MENU REQUESTS OR GENERAL ENQUIRIES - see page links above, or email us from the Contact Us page!
June 20th 2011
From Jenna, Newport
Should I be using sea or table salt whilst cooking?
Wesley:
Hi Jenna. When cooking, ie whilst boiling or poaching, you would use a table salt. When roasting, garnishing or presenting, you should use a high quality sea salt.
Should I be using sea or table salt whilst cooking?
Wesley:
Hi Jenna. When cooking, ie whilst boiling or poaching, you would use a table salt. When roasting, garnishing or presenting, you should use a high quality sea salt.
June 23rd 2011
From Debbie C, Abergavenny
What flour is best for making fresh pasta?
Wesley:
A good quality '00' Tipo Flour is perfect for this and is available in most supermarkets.
What flour is best for making fresh pasta?
Wesley:
A good quality '00' Tipo Flour is perfect for this and is available in most supermarkets.
October 12th 2011
From Cecilia, Monmouth
How can I make a nice gravy? Thanks!
Wesley:
We do not use gravy here at the Restaurant, as we make a Jus. However, this is not economical to do at home.
The best thing with gravy is to pack as much of the meat juices into the gravy as possible, and do not use any vegetable water as gravy is supposed to be meat flavoured, not vegetable.
Start off with the meat juices from the roasting tray, and add some flour to make a roux. Cook this off for a few minutes, then add some meat based stock (chicken stock for chicken, beef for beef etc). I always recommend making your own stock, and make it over a long period of time, to allow the liquid to reduce as this will concentrate the flavours. However if you buy a fresh stock from a supermarket, reduce this down in a pan on a high heat to make it more concentrated.
Add the stock to the pan over a heat until you have the right consistency. Simmer the gravy for a period of time (based on quantity of liquid) to cook the flour out. You may need to add more stock as you go along to keep the right 'gravy' consistency.
Add salt & pepper to taste.
How can I make a nice gravy? Thanks!
Wesley:
We do not use gravy here at the Restaurant, as we make a Jus. However, this is not economical to do at home.
The best thing with gravy is to pack as much of the meat juices into the gravy as possible, and do not use any vegetable water as gravy is supposed to be meat flavoured, not vegetable.
Start off with the meat juices from the roasting tray, and add some flour to make a roux. Cook this off for a few minutes, then add some meat based stock (chicken stock for chicken, beef for beef etc). I always recommend making your own stock, and make it over a long period of time, to allow the liquid to reduce as this will concentrate the flavours. However if you buy a fresh stock from a supermarket, reduce this down in a pan on a high heat to make it more concentrated.
Add the stock to the pan over a heat until you have the right consistency. Simmer the gravy for a period of time (based on quantity of liquid) to cook the flour out. You may need to add more stock as you go along to keep the right 'gravy' consistency.
Add salt & pepper to taste.
November 11th 2011
From Soraya, Caerleon
Hi Wesley - would you share a sauce recipe to go with your venison wellington recipe? I've eaten venison wellington at your restaurant and it was wonderful, and we will be back.
Wesley:
Option 1 (Restaurant recipe)
Roast some beef or veal bones, until brown and caramelised. Fill a large stock pot with water and add:
The roasted bones
5-6 Carrots
Bunch of Celery
Whole bulb of Garlic
Bunch of Fresh Thyme
3-4 Bay Leaves
Bring to a simmer then reduce the heat and let it reduce over 2-3 day period.
Once the stock has reduced to ¼ of the original quantity, get a second pan and pour in a bottle of red wine, bottle of red port and ½ bottle of Madeira. Reduce this until the same consistency as the other stock, then add the two together and simmer until you have the right consistency.
Option 2 (the best option for home, perhaps)
Buy 2-3 tubs/packs of fresh beef stock from the supermarket. Add to a pan and reduce to ¼ of the original quantity (you need to do this to maximise the flavours of the stock. If you don't the final result will be watery and tasteless).
Get a 2nd pan and bring the alcohol to a simmer and reduce as you would in the first option, then follow the last part of the first recipe.
This is the cheaper option and obviously won't be as good, but it's the best option for home, I would suggest.
Hi Wesley - would you share a sauce recipe to go with your venison wellington recipe? I've eaten venison wellington at your restaurant and it was wonderful, and we will be back.
Wesley:
Option 1 (Restaurant recipe)
Roast some beef or veal bones, until brown and caramelised. Fill a large stock pot with water and add:
The roasted bones
5-6 Carrots
Bunch of Celery
Whole bulb of Garlic
Bunch of Fresh Thyme
3-4 Bay Leaves
Bring to a simmer then reduce the heat and let it reduce over 2-3 day period.
Once the stock has reduced to ¼ of the original quantity, get a second pan and pour in a bottle of red wine, bottle of red port and ½ bottle of Madeira. Reduce this until the same consistency as the other stock, then add the two together and simmer until you have the right consistency.
Option 2 (the best option for home, perhaps)
Buy 2-3 tubs/packs of fresh beef stock from the supermarket. Add to a pan and reduce to ¼ of the original quantity (you need to do this to maximise the flavours of the stock. If you don't the final result will be watery and tasteless).
Get a 2nd pan and bring the alcohol to a simmer and reduce as you would in the first option, then follow the last part of the first recipe.
This is the cheaper option and obviously won't be as good, but it's the best option for home, I would suggest.
February 7th 2012
From Will Lloyd, Raglan
"Cooking my Goose"
I raised 3 geese ready for Xmas 2011, healthy, well fleshed free-range birds. Never tried goose in any form before, but was most disappointed with the end result. So tough, it was almost inedible, (thankfully I had also cooked a pork joint to supplement the meal!) I slow roasted my goose with plenty of mirepoix & stock in the tin, checked for juices running clear and "rested" said carcass for 20 mins or so prior to carving. Alas, my efforts were in vain. Can you please suggest what might have gone wrong and what I should do with my 2 remaining geese (currently in my freezer) to produce a more satisfactory result. I would greatly appreciate any advice you can offer. Thank you in anticipation.
Wesley:
Hi Will, thank you for your question. I wish people used this service more.
Regarding the cooking of your goose: In my opinion a goose should be cooked medium rare to medium. Just the same as a duck. If cooked well done the meat will become tough. The method I use is to score the skin all over in a criss-cross pattern. Then in a hot pan with little to no oil brown the bird all over. Next season well with good quality salt and freshly milled pepper, place on a wire rack in a roasting tin to keep it clear of the fat that renders out of the bird. A large range of herbs and spices can be used to stuff the cavity of the goose but I like to keep things simple. It's a prized bird and I think it should be left to talk for itself. You should have your oven on a very high temperature, about 240°c should do it. Roast at this heat for 10 mins to help crisp and brown the skin. Then turn down to 190°c and roast for 20 mins per kilo. Leave to rest somewhere warm under the foil. You should have a lot of fat left over from the cooking process. Use this to roast your basted, par boiled potatoes. Personally I'd serve with slow braised red cabbage and as it's just come into season some purple sprouting broccoli. To carve the goose I tend to take each breast off and slice them lengthways, following the grain of the meat. It's quite easy to do and it makes life a lot easier.
I hope this is of help. Please let me know how you get on.
Regards, Wes
"Cooking my Goose"
I raised 3 geese ready for Xmas 2011, healthy, well fleshed free-range birds. Never tried goose in any form before, but was most disappointed with the end result. So tough, it was almost inedible, (thankfully I had also cooked a pork joint to supplement the meal!) I slow roasted my goose with plenty of mirepoix & stock in the tin, checked for juices running clear and "rested" said carcass for 20 mins or so prior to carving. Alas, my efforts were in vain. Can you please suggest what might have gone wrong and what I should do with my 2 remaining geese (currently in my freezer) to produce a more satisfactory result. I would greatly appreciate any advice you can offer. Thank you in anticipation.
Wesley:
Hi Will, thank you for your question. I wish people used this service more.
Regarding the cooking of your goose: In my opinion a goose should be cooked medium rare to medium. Just the same as a duck. If cooked well done the meat will become tough. The method I use is to score the skin all over in a criss-cross pattern. Then in a hot pan with little to no oil brown the bird all over. Next season well with good quality salt and freshly milled pepper, place on a wire rack in a roasting tin to keep it clear of the fat that renders out of the bird. A large range of herbs and spices can be used to stuff the cavity of the goose but I like to keep things simple. It's a prized bird and I think it should be left to talk for itself. You should have your oven on a very high temperature, about 240°c should do it. Roast at this heat for 10 mins to help crisp and brown the skin. Then turn down to 190°c and roast for 20 mins per kilo. Leave to rest somewhere warm under the foil. You should have a lot of fat left over from the cooking process. Use this to roast your basted, par boiled potatoes. Personally I'd serve with slow braised red cabbage and as it's just come into season some purple sprouting broccoli. To carve the goose I tend to take each breast off and slice them lengthways, following the grain of the meat. It's quite easy to do and it makes life a lot easier.
I hope this is of help. Please let me know how you get on.
Regards, Wes