Tony Tobin's August Kitchen Diary

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Dressing for dinner

After my confident 'Summer is here' predictions and warm weather recipes in recent issues, I suppose it was inevitable that the culinary gods should choose to take me down a peg or two by giving us one of the wettest spells in living memory. At times, you would have been better off with a boat than a barbecue! Undaunted, I'm going to stick with my convictions and take a look at another summery subject for chefs of all levels: dressings and dips. I'm talking about that wide range of delights that stretches right the way from a thick blue cheese dip to a light vinaigrette.

Whenever I think of dips, I remember the famous tale (which may or may not be true) about the former politician and now EU commissioner Peter Mandelson who once visited a northern fishing town and, on being presented with a pot of mushy peas, was overheard to say "ooh, lovely... guacamole!" For those of us who love to entertain, however, dips and dressings are no laughing matter.

Like a striking brooch, a colourful chiffon scarf or a Hermes tie, a really good one can help to bring the ingredients around it to life and that's what you should aim for; something that livens up your food without upstaging or overpowering it. If you are using a dressing with a salad, the flavour of the leaves should be teased out and complemented by the dressing and not drowned by it.

However, I'd like to start with a few practical suggestions for Surrey Life readers whose questions have arrived in my postbag. The first is from Linda Bernard who says: "My husband and both enjoy a steak once in a while. Preferably, a big fat fillet steak or a rib eye. I am bored with the usual peppercorn sauce. Can you give me a real wow factor that will liven our plates up?” Again, the key here is to remember that a perfectly-cooked fillet will always be the star. It will not forgive oceans of peppercorn sauce! At POST in Banstead.

Get in touch:

Is there something you’d like to ask Tony Tobin? Perhaps you’re stuck for an easy week night recipe or maybe your vegetable risotto is lacking a bit of zing. Perhaps you’re considering holding a fondu party and need a few tips. Whatever it is, just write and let us know and we’ll pass your comments and questions on to him.

Send us an e-mail by dropping us a line at editor@surreylife.co.uk or write a letter to us at Surrey Life Magazine, Holmesdale House, 46 Croydon Road, Reigate, Surrey RH2 ONH.

We look forward to hearing from you...

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