Foodie Thursday
Simon Mayo is joined by resident chef Nigel Barden for another Foodie Thursday! Plus, there is a brand new listener confession for the team to consider - but will they forgive?
Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?
Matt has the sports news, Rebecca is on the money and Sally updates the travel.
Plus a play from another Â鶹ԼÅÄ Radio 2 Folk Awards 2014 'Best Album' nominee.
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Music Played
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Gary Barlow
Let Me Go
- (CD Single).
- Polydor.
-
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Bee Gees
You Should Be Dancing
- Bee Gees - Their Greatest Hits.
- Polydor.
-
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Petula Clark
The Other Man's Grass Is Always Greener
- The Very Best Of.
- Universal.
- 1.
-
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Andrew Gold
Thank You For Being A Friend
- Jukebox 70's Hits -I Got The Music In.
- Old Gold.
-
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Kirsty MacColl
Days
- The Best Summer Ever (Various Artist.
- Virgin.
-
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Manic Street Preachers
Anthem For A Lost Cause
- Rewind The Film.
- Columbia.
- 7.
-
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Olly Murs
Hand On Heart
- (CD Single).
- Epic.
- 1.
-
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The Proclaimers
Sunshine on Leith
- The Best Of The Proclaimers.
- Chrysalis.
-
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Queen & David Bowie
Under PressureÌý
- Queen - Greatest Hits II.
- Parlophone.
-
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Red Box
For America
- Red Box - The Circle & The Square.
- Sire.
-
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Sniff ’n’ the Tears
Driver's Seat
- Various Artists - Top Gear 2.
- Columbia.
-
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Rod Stewart
Can't Stop Me Now
- Time.
- Capitol Records.
- 001.
-
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Linda Thompson
It Won't Be Long Now
Braised Leg of Mutton with Zesty Greens
By Simon Boyle of Brigade Restaurant, The Fire Station, Tooley Street, London SE1
Ìý
Preparation time: less than 30mins
Cooking time: 1 to 2 hours
Ìý
Serves 4
Ìý
Ingredients
1 leg of mutton, or four lamb leg steaks 180g each
2 tbsp olive oil
plain flour, for dusting
salt & pepper
30g/1oz butter
1 small onion, chopped very finely
1/2Ìýcelery stick, chopped finely
2 cloves of garlic, chopped
1 sprig of rosemary
1 sprig of thyme
1 tsp tomato puree
150ml/5fl oz dry white wine
290ml/10fl oz good hot lamb stock
Salt & freshly ground pepper
Ìý
For the winter leaves
320-400g of leaves (e.g. kale, spinach, cavalo nero)Ìý& cabbage, thick stalks removed & remainder cut into chunky pieces & blanched (or don’t if you want more crunch)
1 garlic clove, thinly chopped
2 tbsp olive oil
30g/1oz butter
1 lemon, zest only, grated
1 tbsp finely chopped parsley
1 tbsp lemon juice
Salt & black pepper
Ìý
Method
1.ÌýChoose a sauté pan large enough to fit all the mutton slices in one layer.
2.ÌýHeat the oil & brown the seasoned mutton on both sides after lightly dusting them with flour. Remove them from the pan & reserve.
3.ÌýAdd the butter to the pan & add the chopped celery, onions, garlic & herb sprigs with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft, stir in the tomato puree & then return the meat to the pan & add the wine. Cook gently until the moisture is almost completely dried out.
4.ÌýAdd the hot lamb stock, turn the heat down & cover with a tight lid. Cook gently in a 160C/140C fan/Gas Mark 3 for 1& a halfÌýhours or until the meat is coming off the bone, turning them every 20 minutes or so. When turning the mutton make sure that you lift them gently with a spatula so that they stay in one piece & the marrow is not lost.
5.ÌýWhen cooked place the mutton on to the serving dish & keep them warm.Ìý
6.ÌýMix all the leaves & cabbage together, season with S&P, Ìýstir-fry in hot olive oil & butter until ¾s cooked, then add garlic & lemon zest. Ìý
7. When just cooked, stir in lemon juice & chopped parsley.Ìý Spread the leaves around the mutton.
Ìý
Broadcast
- Thu 28 Nov 2013 17:05Â鶹ԼÅÄ Radio 2