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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.

1 hour, 55 minutes

Last on

Thu 20 Mar 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Aztec Camera

    Oblivious

    • The Best Of Aztec Camera.
    • Warner E.S.P..

  • The Beach Boys

    Good Vibrations

    • Smiley Smile (Stereo Version).
    • EMI.

  • Kian Egan

    Â鶹ԼÅÄ

    • (CD Single).
    • Rhino.
    • 001.

  • HAIM

    If I Could Change Your Mind

    • (CD Single).
    • Polydor.
    • 001.

  • Edwin Hawkins Singers

    Oh Happy Day

    • 25 Years Of Rock'n'Roll 1969 (Vol 2).
    • Connoisseur.

  • Engelbert Humperdinck & Cliff Richard

    Since I Lost My Baby

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

  • Elton John

    Island Girl

    • Diamonds.
    • Virgin EMI Records.

  • The Pierces

    Believe In Me

    • (CD Single).
    • Polydor.
    • 001.

  • Charley Pride

    Crystal Chandeliers

  • Bruce Springsteen

    Hungry Heart

    • Bruce Springsteen - Greatest Hits.
    • Columbia.

  • The Supernaturals

    Smile

    • Q The Album (Various Artists).
    • Virgin.

  • Andy Williams

    Happy Heart

    • The Best Of Andy Williams.
    • Dino.

Pomegranate- Marinated Hanger Steak with a Warm Farro Salad by Pat Whelan & Katy McGuiness

Serves 4Ìý

Prep time 15/20 mins + 1-2hrs marinating

Cooking time 35 mins

Ìý

Ingredients

2 tbsp extra virgin olive oil or Irish rapeseed oil

2 tbsp pomegranate molasses

1tbsp sherry vinegar

500g hanger steak

200g farro

1 large bunch flat-leaf parsley, chopped

1 pomegranate, seeds only

100g walnuts toasted

sea salt

Ìý

For the dressing:

1 clove garlic, crushed

1 tbsp sherry vinegar

4 tbsp extra virgin olive oil or Irish rapeseed oil

2 tsp sumac

pinch of ground coriander

pinch of ground allspice

pinch of freshly ground black pepper

pinch of sea salt

Ìý

Method

Ìý

ÌýMix the oil, pomegranate molasses & sherry vinegar in a bowl

Ìý Put the steak in flat dish & cover with the marinade.Ìý Leave for an hour or two, turning a couple of times.

ÌýMeanwhile, simmer the farro in a litre of water for about 35 mins or until tender

Make the dressing:Ìý Combine the ingredients & check the seasoning

ÌýWhen the farro has been simmering for about 15 mins, heat a griddle pan until smoking, season the steak with sea salt & cook for about 3 mins on each side, until nicely charred.Ìý

This will bring the steak to medium rare / medium – cook it any longer & it will be tough

ÌýCover with foil & leave to rest.

ÌýWhen the farro is tender, drain it & dress it while still warm.Ìý Add the pomegranate seeds, parsley & walnuts.

Slice the steak in strips against the grain.

Divide the farro salad between four plates & serve with the slices of steak on top.

Ìý

Nigel's Top Tips

  • If buying your hanger steak from a butcher, ask them to make sure that all the sinew has been removed & you may end up with a few pieces, which is no bad thing.

  • Ireland's been supplying beef to Britain since at least the 1500's when it was first documented in the House of Commons records.

  • Farro is a nutty-tasting whole grain from Italy, but you could use brown basmati rice or a barley couscous instead.

Broadcast

  • Thu 20 Mar 2014 17:05
    Â鶹ԼÅÄ Radio 2