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Foodie Thursday

Nigel Barden joins Simon and the Drivetime Team for another Foodie Thursday and a listener confesses all to The Collective in the hope of forgiveness. There's the topic business stories with Rebecca. Matt has all the sport and there's the latest travel updates with Sally Traffic.

1 hour, 55 minutes

Last on

Thu 27 Feb 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Bee Gees

    Tragedy

    • Bee Gees - Their Greatest Hits.
    • Polydor.

  • MC Hammer

    U Can't Touch This

    • Fast Forward (Various Artists).
    • Telstar.

  • Engelbert Humperdinck & Cliff Richard

    Since I Lost My Baby

    • (CD Single).
    • Cone Head.
    • 001.

  • John Legend

    All Of Me

    • (CD Single).
    • Columbia.

  • Kylie Minogue

    Into The Blue

  • The Power Station

    Some Like It Hot

    • Rock City Nights (Various Artists).
    • Polygram TV.

  • Pretenders

    Stop Your Sobbing

    • The Pretenders - The Singles.
    • WEA.

  • Kenny Rogers

    The Gambler

    • Kenny Rogers - The Very Best Of.
    • Reprise.

  • Spice Girls

    Spice Up Your Life

    • (CD Single).
    • Virgin.
    • 11.

  • Bruce Springsteen

    Just Like Fire Would

    • High Hopes.
    • Columbia.
    • 001.

  • Donna Summer

    Hot Stuff

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

  • Texas

    Inner Smile

    • (CD Single).
    • Mercury.

  • KT Tunstall

    Black Horse and the Cherry Tree

    • (CD Single).
    • Relentless Records.

Grilled Mullet with Chilli and Garlic Oil with Aubergine Purée

By Bryan Webb from Bryan Webb’s Kitchen (Graffeg)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

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Serves 4

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Prep time 20mins

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Cooking time 40mins

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Ingredients

4 large red mullet about 500g each filleted

Olive oil

Sea salt (Halen Môn is very good)

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Method

1.ÌýÌýÌý Heat the grill to the maximum

2.ÌýÌýÌý Season the fillets of fish with salt & pepper & place on a tray lightly oiled with olive oil.Ìý Place the fish onto the tray with skin facing up.

3.ÌýÌýÌý Put the fillet under the grill & cook until just done.

4.ÌýÌýÌý Heat the aubergine purée & place a spoonful into 4 heated bowls.Ìý Mix a little chopped parsley into the dressing & pour a small amount around the purée.

5.ÌýÌýÌý Place the cooked fish on top of the purée & serve.

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Chilli & Garlic Oil

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Ingredients

3 cloves of chopped garlic

2 anchovy fillets

½ tbsp. of sunflower oil

75ml of extra virgin olive oil

Chopped parsley

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Method

1.ÌýÌýÌý Heat the garlic, anchovy & chilli flakes in the sunflower oil until the anchovy melts.Ìý Remove from the heat.

2.ÌýÌýÌý Add the olive oil & leave to cool.

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Aubergine Purée

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Ingredients

3 aubergines

2 cloves of garlic

Juice of ¼ lemon

½ tsp ground cumin

1 tbsp tahini

125ml extra virgin olive oil

Salt & pepper

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Method

1.ÌýÌýÌý First grill the aubergines on a solid tip or bake in a hot oven until soft.Ìý When cool, peel & leave to drain in a colander over a bowl with a plate & a weight on top for 1hr.

2.ÌýÌýÌý Place all the ingredients in a food processor & purée, slowly adding the olive oil.Ìý Season to taste.

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Nigel's Top Tips

  • This dish works with numerous fish apart from red & grey mullet; sea bream being another option.

  • Do try red mullet whole, as it really benefits from being cooked on the bone.

  • If you like aubergine, make more of the purée & heck, even the chilli & garlic oil.

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Broadcast

  • Thu 27 Feb 2014 17:05
    Â鶹ԼÅÄ Radio 2