Main content
Sorry, this episode is not currently available

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.

1 hour, 55 minutes

Last on

Thu 28 Nov 2013 17:05

Music Played

  • Gary Barlow

    Let Me Go

    • (CD Single).
    • Polydor.
  • Bee Gees

    You Should Be Dancing

    • Bee Gees - Their Greatest Hits.
    • Polydor.
  • Petula Clark

    The Other Man's Grass Is Always Greener

    • The Very Best Of.
    • Universal.
    • 1.
  • Andrew Gold

    Thank You For Being A Friend

    • Jukebox 70's Hits -I Got The Music In.
    • Old Gold.
  • Kirsty MacColl

    Days

    • The Best Summer Ever (Various Artist.
    • Virgin.
  • Manic Street Preachers

    Anthem For A Lost Cause

    • Rewind The Film.
    • Columbia.
    • 7.
  • Olly Murs

    Hand On Heart

    • (CD Single).
    • Epic.
    • 1.
  • The Proclaimers

    Sunshine on Leith

    • The Best Of The Proclaimers.
    • Chrysalis.
  • Queen & David Bowie

    Under PressureÌý

    • Queen - Greatest Hits II.
    • Parlophone.
  • Red Box

    For America

    • Red Box - The Circle & The Square.
    • Sire.
  • Sniff ’n’ the Tears

    Driver's Seat

    • Various Artists - Top Gear 2.
    • Columbia.
  • Rod Stewart

    Can't Stop Me Now

    • Time.
    • Capitol Records.
    • 001.
  • 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 17:05