Patrick Kielty sits in
It's Foodie Thursday and Patrick Kielty is joined Michelin starred chef Glynn Purnell. Plus there's sport, money and travel news.
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Caro Emerald
Liquid Lunch
- (CD Single).
- Grandmono.
- 10.
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Bryan Ferry
Let's Stick Together
- Now 100 Hits 70s (Various Artists).
- Now.
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CeeLo Green
Forget You
- (CD Single).
- Warner Music UK.
- 1.
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Prefab Sprout
The King of Rock 'N' Roll
- Hits Album 8, Part 2 (Various Artist.
- Hits Album.
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Leanne Mitchell
Pride
- (CD Single).
- Decca.
- 1.
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Madness
Wings Of A Dove
- Madness - Divine Madness.
- Virgin.
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Genesis
Invisible Touch
- Genesis - Turn It On Again.
- Virgin.
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Kate Bush
Hounds Of Love
- Remastered Part I.
- Fish People.
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Edwin Starr
Contact
- 100 All Time Classic Dance Hits Of The 1970s (Various Artists).
- Connoisseur.
- 18.
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Van Morrison
Moondance
- The Very Best Of Van Morrison.
- Polydor.
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Bon Jovi
What About Now
- What About Now.
- Mercury.
- 1.
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Noah and the Whale
L.I.F.E.G.O.E.S.O.N.
- (CD Single).
- Mercury.
- 1.
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David Bowie
The Next Day
- The Next Day.
- Sony.
- 2.
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Neil Diamond
Cracklin' Rosie
- Neil Diamond - The Ultimate Collectio.
- Columbia/Mca.
Beef Carpaccio: The original recipe
Carpaccio<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
INGREDIENTS:
o Single rump muscle: 1.5-2kg (@ room temperature)
o 50ml sunflower oil
o 25g salted butter
METHOD:
o Heat oil in large frying pan, sear all sides of meat, this should take 4 turns; 2 minutes each turn.
o Put the butter in the pan, baste and roll the rump.
o Remove rump from pan, leave to cool.
o Roll tightly in cling film and freeze for 24 hours.
o To serve, slice from partially defrosted, on a meat slicer, 3mm slices.
o Store in fridge between layers of cling film.
Corned Beef
INGREDIENTS:
o 1 flank of beef: 1.5-2kg
o 2 pints of water
o 50g coarse sea salt
o 25g pink salt
o 2 cloves, 2 bay leaves, 2 star anise
o 250g lard
METHOD:
o Heat water with salts and spices until all the salt has dissolved. When cool. Carefully place flank into the brine, ensuring fully submerged.
o Leave to marinade for 3 days in the fridge.
o After 72 hours, remove flank and wash off under cold running water.
o Roughly chop 1 carrot, 1 onion, 1 bulb garlic, 1 head celery.
o In a large pan, boil 4 litres of water and add the vegetables. Carefully place the flank into the stock.
o Cover the pan with a lid or foil and braise until soft (4 hours @ 250°c/Gas mark 6)
o Leave to cool in liquor for 1 hour, remove flank and discard liquor/vegetables.
o Remove excess fat from flank and Pull flank apart into thin strips and finely chop, melt and pass the fat, which has been removed from the flank, add this to the melted lard and mix thoroughly with flank. Season with ground ginger.
o Set the meat in a lined tray for approximately 5 hours.
o To serve, dice to required size.
Red Wine Octopus
INGREDIENTS:
o 2kg frozen octopus
o 750ml red wine + enough water to cover octopus
o 1 bulb garlic, halved
METHOD:
o Fully Defrost octopus
o Remove head of octopus
o Place all ingredients in large pan, ensuring octopus is fully submerged.
o Braise slowly on a medium heat until tender (45mins to an hour)
o Leave to cool in liquor
o Once cool remove octopus tentacles and discard the rest.
o Store in fridge until needed.
Sweet and Sour Onions
INGREDIENTS:
o 550ml distilled malt vinegar
o 500g caster sugar
o 5 medium Spanish onions, halved and finely sliced
METHOD:
o Heat vinegar and sugar until boiling add onions
o Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.
Pickled Onions
INGREDIENTS:
o 4 Baby silverskin onions
o 2 juniper berries
o 2 black peppercorns
o 125ml cranberry juice
o 25g caster sugar
o 20g sherry vinegar
METHOD:
o Peel and quarter onions, separate layers
o Bring the remaining ingredients to the boil and drop the onions into the mixture
o Cook for 1 minute on a medium heat.
o Remove and allow to cool in liquor before serving.
Chive Crème-fraiche
INGREDIENTS:
o 250ml crème-fraiche
o 15 chives, finely sliced
o Juice of ½ a lime
o 25ml double cream
o Salt and ground ginger to taste
METHOD:
o Whisk crème-fraiche, lime juice, chives and double cream until stiff.
o Season with salt and ginger to taste.
Black-pepper oil
INGREDIENTS:
o 200ml sunflower oil
o 50g crushed black peppercorn
METHOD:
o Warm oil with peppercorns, remove from heat and allow to steep for 24hours.
Garnish
o Rocket or Mizuna leaves
Beef Carpaccio: The simplified recipe
INGREDIENTS:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
o Single rump muscle: 1.5-2kg (@ room temperature)
o 50ml sunflower oil
o 25g salted butter
METHOD:
o Heat oil in large frying pan, sear all sides of meat, this should take 4 turns;2 minutes each turn.
o Put the butter in the pan, baste and roll the rump.
o Remove rump from pan, leave to cool.
o Roll tightly in cling film and freeze for 24 hours.
o To serve, slice from partially defrosted, on a meat slicer, 3mm slices. (They do not have a meat slicer and have suggested it be hand sliced
o Store in fridge between layers of cling film.
Sweet and Sour Onions
INGREDIENTS:
o 550ml distilled malt vinegar
o 500g caster sugar
o 5 medium Spanish onions, halved and finely sliced
METHOD:
o Heat vinegar and sugar until boiling add onions
o Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.
Pickled onions
INGREDIENTS:
o 4 Baby silverskin onions
o 2 juniper berries
o 2 black peppercorns
o 125ml cranberry juice
o 25g caster sugar
o 20g sherry vinegar
METHOD:
o Peel and quarter onions, separate layers
o Bring the remaining ingredients to the boil and drop the onions into the mixture
o Cook for 1 minute on a medium heat.
o Remove and allow to cool in liquor before serving.
Chive Crème-fraiche
INGREDIENTS:
o 250ml crème-fraiche
o 15 chives, finely sliced
o Juice of ½ a lime
o 25ml double cream
o Salt and ground ginger to taste
METHOD:
o Whisk crème-fraiche, lime juice, chives and double cream until stiff.
o Season with salt and ginger to taste.
Black-pepper oil
INGREDIENTS:
o 200ml sunflower oil
o 50g crushed black peppercorn
METHOD:
o Warm oil with peppercorns, remove from heat and allow to steep for 24hours.
Garnish
o Rocket or Mizuna leaves
Broadcast
- Thu 30 May 201317:05BBC Radio 2
