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Ken Hom, Kevin Woodford and Crimewatch

Steve and the team celebrate Chinese New Year with Ken Hom, chef Kevin Woodford has recipes for a Valentines meal and the Crimewatch team discuss some of the cases on this month's programme. Plus there's Factoids, Non-Stop Oldies and the latest entertainment and lifestyle news.

2 hours, 57 minutes

Last on

Mon 8 Feb 2016 14:00
Â鶹ԼÅÄ Radio 2

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Clips

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Music Played

  • Angie Stone

    Wish I Didn't Miss You

    • (CD Single).
    • J Records.

  • The Detroit Spinners

    I'll Be Around

    • Atlantic Soul (Various Artists).
    • Warner E.S.P..
    • 3.

  • Rudimental

    Rumour Mill (feat. Anne-Marie & Will Heard)

    • We Are Generation.
    • Atlantic.
    • 5.

  • Neil Diamond

    Solitary Man

    • Neil Diamond - The Ultimate Collectio.
    • Columbia/Mca.

  • Michael Bolton

    Said I Loved You... But I Lied

    • Michael Bolton - Greatest Hits 1985-1.
    • Columbia.

  • Jamie Lawson

    Wasn't Expecting That

    • Jamie Lawson.
    • Gingerbread Man Records.
    • 001.

  • Coldplay

    Hymn For The Weekend (feat. µþ±ð²â´Ç²Ô³¦Ã©)

    • A Head Full Of Dreams.
    • Parlophone.

  • Nico & Vinz

    Am I Wrong

    • (CD Single).
    • Warner Bros.
    • 1.

  • Gilbert O’Sullivan

    No Way

    • (CD Single).
    • Union Square Music.
    • 001.

  • Little Mix

    Secret Love Song (feat. Jason Derulo)

    • (CD Single).
    • Syco Music.

  • First Congress

    The First

    • (CD Single).
    • OneAnother Music.

  • Elton John

    Philadelphia Freedom

    • Diamonds.
    • Virgin EMI Records.

  • 10cc

    I'm Not In Love

    • The Singles.
    • PID.
    • 1.

  • Simon & Garfunkel

    The Boxer

    • The Definitive Simon & Garfunkel.
    • Columbia.

  • Bay City Rollers

    Bye Bye Baby (Baby, Goodbye)

  • Enigma

    Sadeness (Part I)

  • The Moody Blues

    Go Now

    • Fifty Number Ones Of The 60's (Variou.
    • Global Television.

  • Chris Montez

    Let's Dance

    • And The Beat Goes On Vol 3 (Various).
    • Debutante.

  • Josef Salvat

    Open Season

    • (CD Single).
    • Columbia.
    • 001.

  • The Everly Brothers

    Wake Up Little Susie

    • Acuff-Rose Opryland Music: 50th Anniv.
    • Acuff-Rose Opryland.

  • The Stylistics

    You'll Never Get to Heaven (If You Break My Heart)

    • The Very Best Of The Stylistics.
    • H & L.

  • Alexander O’Neal

    Fake '88

    • The Greatest Hits Of Alexander O'Neal.
    • Epic.

  • Kenny Rogers & Dolly Parton

    Islands In The Stream

    • The Greatest Love (Various Artists).
    • Telstar.

  • Manfred Mann

    Do Wah Diddy Diddy

    • Ages Of Mann.
    • Polygram Tv.

  • Jamie Lawson

    Cold In Ohio

    • (CD Single).
    • Atlantic.
    • 003.

  • Christopher Cross

    Say You'll Be Mine

    • Christopher Cross.
    • Warner Bros.

  • Ashley Monroe

    On To Something Good

    • The Blade.
    • Warner Bros.
    • 001.

  • Robbie Williams

    No Regrets

    • (CD Single).
    • Chrysalis.

  • Womack & Womack

    Love Wars

    • Soul Years: 1984 (Various Artists).
    • Knight Records.

  • Tony Momrelle

    This Could Be Us

    • (CD Single).
    • Reel People.

  • DJ Jazzy Jeff & the Fresh Prince

    Boom! Shake The Room

    • Code Red.
    • Jive.

  • Lissie

    Don't You Give Up On Me

    • (CD Single).
    • Cooking Vinyl.

Kevin Woodford's Valentine's Day Recipes

Ìý

STARTER

Ìý

Butter glazed Scallops with minted pea puréeÌýÌý

Scallop ingredients

6 fresh plump scallops

Himalayan sea salt

1 Tbspn olive oil

75g unsalted butter

75g diced pancetta

Juice from half a lemon

Ìý

Pea purée ingredients

150g frozen peas

Fresh mint leaves.

50g unsalted butter.

Ìý

Prepare the pea purée in advance of the dinner by scalding the peas with boiling water for 2 minutes. Drain and cool.

Blitz the peas, butter and the mint leaves in a mini food processor or by hand blender. Season with course sea salt and freshly ground black pepper and transfer into an oven proof bowl and cover with foil.

5 minutes before you're ready to serve the scallops, place the bowl of pea purée into a pre heated oven at gas 5 (190'C).

To cook the scallops, heat the olive oil and butter in a non stick frying pan. Once hot then add the scallops and season with the salt. After 3 minutes turn each scallop over ( be sure to turn them in the sequence they were placed in the pan). Add the pancetta to the pan and turn them to ensure that they cook evenly.

After 1 minute turn off the heat and add the lemon juice.

Remove the pea purée from the oven and place a neat portion on the plates. Position the scallops onto the purée and spread the pancetta around the purée. Pour a little of the juice from the pan over the scallops and serve.

Ìý

MAINÌý

Ìý

Moroccan lamb tagine with prunes and apricots

This recipe makes enough for four, so any leftovers can be reheated the next day. Just like a good cook, it improves with age!

It may look complicated due to the excessive number of ingredients.

However, it's the simplest and most delicious dish imaginable. Plus, it can be made earlier than required and then reheated when you're ready to dine.

1 tbspn olive oil

75g blanched almonds

500g diced lamb knuckle

2 large onions, chopped

2 Cloves crushed garlic

1 tbspn grated fresh ginger

2 tspn ground coriander

1 tspn ground ginger

Pinch of saffron

2 tspn turmeric

Freshly ground black pepper

1 tspn ground cumin

300 mls water

1 large cinnamon stick

12 soaked prunes, drained.

8 dried apricots, soaked and drained.

Grated zest of an orange

1 tbspn honey

1 tspn ground cinnamon

Lots of freshly chopped coriander

50g stoned olives.

Heat the oil in the tagine, add the lamb, almonds, onions and cook until golden brown.

Add the garlic, fresh ginger, ground coriander, ground ginger, saffron, turmeric, black pepper, and cumin. Mix together and then add the water and cinnamon stick.

Allow to come to the boil and then reduce the heat to low and cover with the lid. Cook gently for at least an hour until the meat is really tender.

Add the prunes and apricots and cook for a further 30 minutes covered with the lid and then add the remaining ingredients.

With the lid removed increase the heat and allow the tagine liquid to reduce slightly in order to intensify the flavour.

Turn off the heat and leave the dish to rest for 5 minutes before serving.

Delicious with cous cous or baked potatoes.

Ìý

DESSERT

Ìý

Hazelnut pavlova with chocolate strawberries

Ìý

2 large egg whites

110g golden caster sugar

50g finely chopped hazelnuts

100mlsÌý double cream

Caster sugar to taste

Vanilla extract

Mixture of soft fruits.

Melted dark chocolate.

Oven set at 140'C , gas mark 1

Ìý

In a grease free, clean bowl, whisk the egg whites until it forms soft peaks. Add the sugar a little at a time.

Using a metal spoon, Fold the chopped hazelnuts into the mixture.

Place 4 portions onto baking paper sat on a baking tray. Use the back of a spoon to make an indent in the centre of them.

Place in the centre shelf of the oven and cook for 30 minutes. Turn off the oven and allow to gently dry out for four hours.

To serve, fill the recess with lightly whipped cream flavoured with the caster sugar and vanilla extract. Finish with strawberries topped with melted chocolate.

Ìý

Cognac Truffles

125g dark chocolate (70%)

100 mls double cream

Good shot of brandy

Cocoa powder

Ìý

Break the chocolate into small pieces. Heat the cream, add the chocolate and using a wooden spoon, mix until melted. Add the brandy and mix through.

Allow to cool. Using a teaspoon, form into small balls. Refrigerate until required but serve at room temperature after rolling them in the cocoa powder.

Broadcast

  • Mon 8 Feb 2016 14:00
    Â鶹ԼÅÄ Radio 2

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