Ask the Chef - Russell Plowman
Head chef Russell Plowman joined Gilpin Lodge in January 2009 from the Michelin-starred L'Ortolan Restaurant in Berkshire. Prior to that he was at the Relais & Chateaux three-Michelin-starred Waterside Inn at Bray. The three-AA-rosetted cuisine at Gilpin is modern English with an emphasis on the finest fresh seasonal produce - much from within the National Park - beautifully presented without unnecessary fuss. Russell has teamed up with Sugarvine to answer your cookery questions:
Latest Question
Over the years I have tried and tried to recreate at home the beef stroganoffs I remember from dining out in my youth. My versions always turn out too creamy and lacking that richness and flavour. Any suggestions? - Roger J
Answer
Hi Roger. The richness and flavour comes from both the beef and the stock in which you cook the beef, so always use the absolute highest quality base stock that you can; if it doesn't have the depth of flavour, reduce until you have the correct taste. As to your stroganoff being too creamy, you don't need much cream - just add a splash to add richness to the sauce, or maybe try finishing with crème fraiche for a lighter result. Hope this helps.
More Questions
I bought some Scottish salmon fillets coated in a chilli-type coating today in Tesco. I don't fancy eating them cold but want to know what can you eat with them heated as haven't eaten them before. I only thought I'd give them a go because of trying to incorporate Omega 3 into my diet. - View Answer
How do you make the filling for Quiche Lorraine? - View Answer
Russell, I can't seem to get the nice roasted colour on steaks when I fry them, any tips? - View Answer
I'm doing an avocado dish for a party and want to pre-prepare it. But don't know how to stop the avocado itself from discolouring and turning brown? - View Answer
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