01/10/2013
Sketch act The Ginge, The Geordie and The Geek chat to Fred about their new TV programme, plus Fred gets the 101 on Mexican street food, including the lesser known haggis burrito!
As Freshers throughout Scotland settle in to their first term, Fred looks at the possible problems they can come up against and what parents can do to help.
Edinburgh Fringe favourites The Ginge, The Geordie and The Geek give us the lowdown on the joy of sketch and their transition from stage to telly.
The one thing Irvine Welsh misses about Scotland? The haggis burrito! Fred uncovers the world of Mexican street food (with a twist) and tastes that most unusual of dishes...!
Resident Chef Jak O'Donnell discusses what she does differently when cooking this week's Great Thing: a classic carbonara.
After two men in London were successfully prosecuted for spitting in public, Fred explores the international take on a bit of spit!
And with Helen Fielding killing off Mark Darcy in the first pages of her new Bridget Jones novel, author Ian Rankin discusses the intricacies of coping with fictional deaths and retirements.
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Clips
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Ian Rankin: Celebrity interview
Duration: 07:15
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The Ginge, The Geordie and The Geek
Duration: 11:59
CARBONARA - JAK'S WAY
INGREDIENTS
·ÌýÌýÌýÌýÌýÌýÌýÌý 100g Ayrshire streaky bacon or pancetta
·ÌýÌýÌýÌýÌýÌýÌýÌý 60g Pecorino cheese
·ÌýÌýÌýÌýÌýÌýÌýÌý 60g parmesan
·ÌýÌýÌýÌýÌýÌýÌýÌý 3 large eggs (yolk only)
·ÌýÌýÌýÌýÌýÌýÌýÌý 350g linguine or spaghetti good quality dried is best
·ÌýÌýÌýÌýÌýÌýÌýÌý 2 plump garlic cloves, peeled and left whole
·ÌýÌýÌýÌýÌýÌýÌýÌý 50g unsalted butter
·ÌýÌýÌýÌýÌýÌýÌýÌý Maldon salt and freshly grated black pepper
METHOD
1.ÌýÌýÌý Put a large tall saucepan of water on to boil. Finely chop the bacon/pancetta, first remove any rind. Finely grate both cheeses and mix them together. Beat the yolks in a medium bowl, season with a little freshly grated black pepper and set everything aside.
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2.ÌýÌýÌý Add 1 tsp salt to the boiling water, add the pasta and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
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3.ÌýÌýÌý Bash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has flavoured the pan, so take it out with a slotted spoon and discard.
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4.ÌýÌýÌý Keep the heat under the pancetta on low. When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the bacon/pancetta Don’t worry if a little water drops in the pan as well and don’t throw the rest of the pasta water away yet.
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5.ÌýÌýÌý Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and bacon/pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
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6.ÌýÌýÌý Serve immediately, ideally with a glass of wine!
Broadcast
- Tue 1 Oct 2013 10:30Â鶹ԼÅÄ Radio Scotland