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Richard Bacon sits in

Richard Bacon sits in for Simon Mayo with music and chat.

1 hour, 55 minutes

Last on

Thu 7 Apr 2016 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Pharrell Williams

    Happy

    • (CD Single).
    • RCA.

  • Terry Bush

    The Littlest Hobo (Maybe Tomorrow)

    • maybe Tomorrow.
    • unknown.
    • 1.

  • Rick Astley

    Keep Singing

    • (CD Single).
    • BMG.
    • 001.

  • KISS

    Crazy Crazy Nights

    • Now 10, Part 1 (Various Artists).
    • Now.

  • Kylie Minogue

    Better The Devil You Know

    • Kylie Minogue - Rhythm Of Love.
    • Pwl Records.

  • Kelly Clarkson

    Since U Been Gone

    • Now 62 (Various Artists).
    • Now.

  • Stereophonics

    White Lies

    • (CD Single).
    • Stylus Records.

  • Elton John

    Goodbye Yellow Brick Road

  • DNCE

    Cake By The Ocean

    • (CD Single).
    • Republic.
    • 1.

  • UB40

    One In Ten

    • The Very Best Of UB40 1980-2000.
    • Virgin.

  • Kim Wilde

    You Keep Me Hangin' On

    • Now 8 (Various Artists).
    • Now.
    • 1.

  • M

    Pop Muzik

    • Million Sellers Vol.16 - The Seventie.
    • Disky.

  • Gwen Stefani

    Make Me Like You

    • (CD Single).
    • Interscope.
    • 1.

  • Carly Rae Jepsen

    Call Me Maybe

    • (CD Single).
    • Interscope.

  • Black Eyed Peas

    I Gotta Feeling

    • (CD Single).
    • Interscope.
    • 4.

Red Mullet with Pea Risotto & Tapenade Dressing

by Danny Mills from Ramus Seafood Emporium Forty

Serves 6

Prep time 20 mins

Cooking time 40 mins

Ingredients

Tapenade Dressing

100g pitted black olives

1 clove garlic, finely chopped

1 tsp fresh thyme leaves (no stalks)

1 anchovy fillet, very finely chopped

150ml olive oil

Pea Purée

300g frozen peas

200ml chicken stock

50g unsalted butter

Risotto

½ onion finely chopped

1 clove garlic, finely chopped

50g unsalted butter

150g arborio rice

300-400ml chicken stock (warmed)

50g freshly grated parmesan

12 tbsp of the Pea Purée

Salt & Pepper

Red Mullet

12 red mullet fillets (2 per person if small) skin on, but pin-boned & scaled

2 cloves garlic, peeled & sliced

Squeeze lemon juice

Chopped sun dried tomatoes

Frisee lettuce for garnish

Method

To make the tapenade, put the olives, thyme, garlic & anchovy into a blender, turn on & slowly drizzle in the oil until all combined. Store chilled until needed.

To make the pea purée, place peas, stock & pinch of salt in a pan, cook until tender. 

Put in a liquidiser, add the butter & purée until smooth. Season to taste & set aside until needed.

To make the risotto, melt the butter in a wide based non-stick pan & gently cook the onion & garlic without colouring (about 2 mins).

Add the rice & stir well, coating the rice with the butter, onion & garlic mix.

Add the stock, a little at a time, stirring continuously so the rice does not stick & cooks evenly. 

When the stock has been absorbed, add a little more, continue until rice is almost cooked (it is cooked when firm, but must not be crunchy).  Now add the parmesan & pea purée, mix well, season & keep warm.

Next, drizzle some oil over the fish. Heat a large non-stick pan & place some grease proof paper in the bottom (this will help the skin from sticking, even in a non-stick pan). 

Place the fish in, skin side down, & cook for 2-3 mins until skin is crisp. 

Flip over, place some garlic on top, a squeeze of lemon & remove from heat. 

Allow to sit for 1-2 mins & serve

Broadcast

  • Thu 7 Apr 2016 17:05
    Â鶹ԼÅÄ Radio 2