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Foodie Thursday

It's Foodie Thursday and Simon Mayo is joined by our resident chef Nigel Barden. Plus there's a brand new confession for the collective's conscience

Matt has the sport news, Rebecca is on the money and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 20 Jun 201317:05
BBC Radio 2

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Music Played

  • Coldplay

    Viva La Vida

    • Viva La Vida Or Death & All His Friends.
    • Parlophone.
    • 1.

  • Robin Thicke

    Blurred Lines (feat. T.I. & Pharrell Williams)

    • (CD Single).
    • Polydor.
    • 2.

  • Hot Chocolate

    Every 1's a Winner

    • Hot Chocolate - Their Greatest Hits.
    • EMI.

  • Gladys Knight & the Pips

    Come Back and Finish What You Started

    • Gladys Knight & The Pips - Singles Al.
    • Pro-Tv.

  • Bryan Adams

    Run To You

    • Bryan Adams - The Best Of Me.
    • Mercury.

  • Fleetwood Mac

    Sad Angel

    • Extended Play.
    • Warner Bros.

  • Pretenders

    Stop Your Sobbing

    • The Pretenders - The Singles.
    • WEA.

  • Smokey Robinson & The Miracles

    The Tears Of A Clown

    • Motown: The Ultimate Hits Collection (Various Artists).
    • Motown.

  • Lindisfarne

    Run For Home

    • Lindisfarne - On Tap.
    • Essential.

  • Tom Odell

    Another Love

    • (CD Single).
    • Sony Music.
    • 1.

  • Madness

    Embarrassment

    • Madness - Divine Madness.
    • Virgin.

  • Caro Emerald

    Liquid Lunch

    • (CD Single).
    • Grandmono.
    • 10.

  • Ry Cooder

    Teardrops Will Fall

Nigel's Marinated Rack Of Lamb Recipe

Gae Rong Hai - Grilled Marinated Rack of Lamb, topped with homemade sweet & sour Tamarind Sauce.
by Babu Nair from Mango Tree Restaurant


Tender, flavoursome lamb that can be served with rice, or simply with a crunchy salad.

Serves 2 <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Prep time: 15 mins (+ overnight marinading)

Cooking time: 15 mins

Ingredients
Rack of lamb cut into 6 pieces

Marinade
150g lemongrass (roughly chopped)
150g galangal (peeled & roughly chopped. If not available, substitute with ginger)
100g garlic (peeled)
100g fresh coriander
Salt & ground black pepper

Sauce
100ml tamarind sauce 

1 tsp chilli powder
1tbsp fish sauce
50ml water
1tbsp corn flour

Method
1. Blend the marinade ingredients together until they form a paste. Rub over the lamb & leave overnight in the fridge.
2. Grill the lamb for 1 min on each side & finish on a tray in a preheated 180C oven for 7 mins (medium) or 12 mins (well done).
3. While lamb is cooking, put the tamarind sauce & water in a pan and bring to the boil.
4. Add chilli powder & fish sauce.
5. Slowly add the corn flour while whisking to thicken the sauce slightly until it reaches the desired consistency.
6. Season with s&p & serve on a bed of salad &/or rice. Pour the sauce over the lamb.

Broadcast

  • Thu 20 Jun 201317:05
    BBC Radio 2