Foodie Thursday
Simon is joined by resident chef Nigel Barden for a yummy Foodie Thursday to feast your ears with! Plus, sports, money, and travel news and another hilarious listener confession.
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Argent
Hold Your Head Up
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David Bowie
Let's Dance
- David Bowie - Best Of Bowie.
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Toni Braxton
Hurt You (feat. Babyface)
- (CD Single).
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- 001.
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Paul Carrack
Life's Too Short
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- Carrack-UK.
- 001.
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Eddie Cochran
C'Mon Everybody
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Céline Dion
Water & A Flame
- Loved Me Back To Life.
- Sony Music.
- 001.
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Electric Light Orchestra
All Over The World
- Light Years - The Very Best Of ELO.
- Epic.
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Four Tops
Reach Out I'll Be There
- No Greater Love (Various Artists).
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Gloria Gaynor
I Will Survive
- Disco Fever (Various Artists).
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George Harrison
All Things Must Pass
- All Things Must Pass.
- Parlophone.
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Wayne Hill
Left Bank Two ('Vision On Gallery' Theme Tune)
Performer: The Noveltones.- The Sound Gallery Vol 2.
- Studio 2 Stereo.
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Gregory Porter
Liquid Spirit
- Liquid Spirit.
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Marvin Rainwater
(Don't Be) Late For Love
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Lionel Richie
Dancing on the Ceiling
- Dancing In The Street (Various Artis.
- Universal Music Tv.
Tomato Kasundi by Katie and Giancarlo Caldesi
This spicy Indian chutney also works as a quick sauce.Ìý My favourite way to serve it is heated with halved boiled eggs, dollops of Greek yoghurt & a generous scattering of coriander.Ìý <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Ìý
Makes 6 x 340ml jars (but Nige says "you can easily halve all the ingredients to make 3 jars").
Ìý
Prep time: 20-30 mins
Cooking time: 2hrs 15minsÌýÌý
ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý
Ìý
Ingredients
3kg ripe tomatoes
2 tbsp black mustard seeds
2 tbsp cumin seeds
200g fresh ginger, peeled
100g garlic, peeled
2-3 red chillies, depending on the heat you prefer
1 tbsp turmeric powder
600ml malt vinegar
4 tbsp sunflower oil
1 tbsp salt
500g soft light brown sugar
Ìý
Method
1. ÌýFirst prepare the tomatoes.
2. ÌýMake a cross in the bottom of each tomato & remove the green core.
3. ÌýPlunge into boiling water for 30 seconds – 1 min, remove with a slotted spoon & plunge immediately into very cold water.
4. ÌýPeel off the skins, cut each tomato in half, scoop out the seeds & set aside.
5. ÌýToast the mustard seeds & cumin seeds in a dry pan for 3-4 mins until they start to pop & release their aroma.
6. ÌýTip them into a mortar & pestle & grind to a rough powder.
7. ÌýPlace the ginger, garlic & chillies together in a food processor & blend to a coarse purée. Ìý
8. ÌýAdd the spices to the food processor along with approx 200ml of the vinegar & blend again.
9. ÌýHeat the sunflower oil in a heavy-based pan, scoop in the paste & fry for a few mins to release the fragrance.
10. ÌýAdd the remaining vinegar with the salt & sugar followed by the tomatoes.
11. ÌýBring to the boil, stirring to dissolve the sugar, & then reduce the heat & simmer for approx 2hrs, stirring occasionally to prevent it sticking on the bottom.
12. ÌýThe chutney is ready when it reaches the trail stage (to test, draw a wooden spoon across the mixture in the pan & see if it leaves a furrow or trail; it should last for a few seconds before refilling with syrupy juices).
13. ÌýTaste & adjust the salt & chilli as necessary before bottling into warm, sterilised jars.
14. ÌýOnce cold, seal with non-reactive lids & store in a cool, dark place for up to a year.
Ìý
Nigel's Top Tip:
- You can experiment using tinned tomatoes & it can be used as a base for other curries before you add pre-cooked poultry, meat or fish/shellfish.
- This recipe makes 6 x 340ml jars of Kasundi, but you can easily halve all the ingredients to make 3 jars.
Ìý
Broadcast
- Thu 13 Feb 2014 17:05Â鶹ԼÅÄ Radio 2