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Foodie Thursday

Simon Mayo is joined by our resident Chef, Nigel Barden, for another Foodie Thursday! Plus there's a brand new confession for the team to consider.

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

1 hour, 55 minutes

Last on

Thu 4 Jul 2013 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Shania Twain

    Man! I Feel Like A Woman!

    • (CD Single).
    • Mercury.

  • Agnetha Fältskog

    Dance Your Pain Away

    • (CD Single).
    • Universal.
    • 7.

  • Bruce Springsteen

    American Land (live)

  • Kenny Rogers

    Lady - Glastonbury - 30/06/2013

  • Tom Petty and the Heartbreakers

    American Girl

    • Greatest Hits.
    • MCA.

  • Jamie Cullum

    Edge Of Something

    • Momentum.
    • Island.
    • 1.

  • Chuck Berry

    Route 66

    • The Chess Years.
    • Chess.
    • 3.

  • The Cardigans

    Lovefool

    • The All Time Greatest Movie Songs.
    • Columbia/Sony Tv.

  • Donna Summer

    State Of Independence

    • Club Tropicana (Various Artists).
    • Columbia.

  • Tom Odell

    Another Love

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

  • Supertramp

    Breakfast In America

    • The Very Best Of Supertramp.
    • Polygram Tv.

  • Mumford & Sons

    Babel

    • (CD Single).
    • Island.
    • 1.

  • Sam Cooke

    Another Saturday Night

    • Sam Cooke - The Man & His Music.
    • RCA.

  • Juice Newton

    Queen of Hearts

NIGEL'S RECIPE: Charred Bacon and Duck Buns

CHARRED BACON & DUCK BUNS

by Jehangir Mehta from Graffiti, New York<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Ìý

Serves 4

Prep time: 15 mins (+2-3hrs braising)

Cooking time: 20 mins

Ìý

Ingredients

Ìý

For the Bacon

175g/6oz cured belly pork (a.k.a slab bacon in U.S), or back bacon from the loin.

480 ml/16 fl.oz pineapple juice (2 cups U.S)

1 Jalapeño chilli (can be bought in jars)

Salt, to taste

Ìý

For the Seared Duck

1 duck breast

Salt & Korean chilli powder to taste (a medium heat powder so sub Jalapeno or Poblano chilli powder, or mix sweet paprika with chilli powder)

For the Chipotle Paste

2 Chipotle chillies (smoked, dried Jalapeno)

4 tbsp whipping cream (a.k.a heavy cream in U.S)

225g/8oz tofu (â…“ cup U.S)

Salt, to taste

Ìý

4 brioche buns (or use ciabatta, or bao steamed Asian buns)

Ìý

Method

Ìý

For the Bacon

Ìý

1.ÌýÌýÌýÌý Braise the bacon in the pineapple juice with the Jalapeno until soft & tender (2hrs min in a 120C/250F/Gas mark ½ preheated oven, having removed any scum that’s risen to the surface after 10 mins cooking.)Ìý

ÌýÌýÌýÌýÌýÌýÌý Add salt as required towards the end of cooking.

ÌýÌýÌýÌýÌýÌýÌý For the Duck

2.ÌýÌýÌýÌý Sprinkle salt on both sides of the duck breast.

3.ÌýÌýÌýÌý Place skin side down first for 15 mins on a medium heat.

4.ÌýÌýÌýÌý Turn over & sear on the other side for 2-3 mins.

5.ÌýÌýÌýÌý Remove from the heat & rest for 10 mins.

6.ÌýÌýÌýÌý Slice the duck thinly.

7.ÌýÌýÌýÌý Sprinkle Korean chili powder & salt to taste.

ÌýÌýÌýÌýÌýÌýÌý For the Paste

8.ÌýÌýÌýÌý Blend the Chipotle chilli, whipping cream, tofu & salt together.

ÌýÌýÌýÌýÌýÌýÌý For the Bun

9.ÌýÌýÌýÌý Cut the brioche in half & chargrill the cut surfaces on a griddle (or in a frying pan, or under a grill).

10.ÌýÌýÌý Fill the bread with the chipotle paste, a slice of the bacon & seared duck. (Nigel briefly chargrilled his sliced bacon before serving).

Ìý

Ìý

CUMIN AUBERGINE BUNSÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý By Jehangir Mehta

Ìý

ÌýServes 2

Prep time: 20 mins

Cooking time: 30 mins

Ìý

Ingredients

500g/1lb aubergine (2 small or 1 large)

2 garlic cloves, chopped

2 tbsp olive oil

1 Jalapeno chilli, chopped

1 tsp cumin powder

50g/2oz (1 large bunch) coriander, chopped

2 portions brioche or ciabatta buns

Ìý

Method

1.ÌýÌýÌýÌý Split the aubergine into a half lengthwise.

2.ÌýÌýÌýÌý Poke holes with fork.

3.ÌýÌýÌýÌý Add chopped garlic, olive oil, jalapeno, salt & pepper to aubergine.

4.ÌýÌýÌýÌý Roast in a preheated 180C/350F/Gas mark 4 oven for 20 mins

5.ÌýÌýÌýÌý Add cumin seeds, roast for 10 more mins, or until aubergine becomes fork tender.

6.ÌýÌýÌýÌý Scoop out the flesh using a spoon.

7.ÌýÌýÌýÌý Mix fresh coriander to the aubergine.

8.ÌýÌýÌýÌý Chargrill the brioche on a griddle.

9.ÌýÌýÌýÌý Fill the bread with the aubergine mixture.

Broadcast

  • Thu 4 Jul 2013 17:05
    Â鶹ԼÅÄ Radio 2