There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes. Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it. Hosted on Acast. See acast.com/privacy for more information.
In the series finale, Paul is joined in the studio by comedian and actor Seann Walsh for a fantasy feast full of hot food and cold toilet rolls. The comic tells of his obsession with the perfect head of Guinness, how many bananas are on his rider, invents a new dessert called Crumble Crumble and suggest that the Amuse Bouche should be renamed the Amuse Bollocks. Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist Chicken Goan Masala Curry Ingredients (Curry Paste) • 10g Yellow mustard seeds • 10g Fenugreek seeds • 8g Ground cumin • 5 whole Green cardamom • 8g Garam masala • 4g Ground coriander • 4g Coriander seeds • 10g Cumin seeds • 4g Ground turmeric • 4g Ground ginger • 15 Curry leaves • 4g Ground ginger • 4 Chopped red chilies • 4 Chopped green chilies • 4 Chopped cloves of garlic • 60g Tomato paste • 50g vegetable oil • Water – 100g Method 1. Toast- mustard seeds, fenugreek, ground cumin, greed cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves- lightly 2. Add chilies and garlic. 3. Add oil to bring together and soften. 4. Once spices are cooked out add the tomato paste and cook out again making sure not to burn the paste and spices 5. Add 100g water and any coriander stalks from picking about 100g 6. Blitz well in a food processor, store in a jar in the fridge or room temperature Ingredients (To make the curry) • 2 large Spanish onions sliced thin • 10g mild curry powder • 35g Curry paste • 500g of chopped tomatoes • 10g white wine vinegar • 10g sugar • 1 tins of coconut milk • 1 stick lemongrass • 2 kaffier lime leaves • 2 tbsp vegetable oil • 2 skinless large chicken breasts (diced and pre marinaded in 30g curry paste for 2 hours) • 20g chopped coriander • Salt Method 1. Roast of sliced onions in a large pan with the vegetable oil and a little salt until the onions are a deep brown colour 2. Move the onions to one side of the pan and add the curry paste, bashed up lemon grass and lime leaves and cook out then mix all together with the onions 3. Now add the chopped tomatoes and cook out until thick and all tomato juices have disappeared 4. Add the sugar and vinegar to the base and mix well 5. Add the coconut milk and bring to the boil and simmer until desired thickness 6. Add the marinated chicken breast to the curry base and turn the heat down to low, now gently cook the breast for about 10 minutes until tender and cooked through. 7. Finish the curry with chopped coriander, and if you would like the curry extera spicy then add another spoonful of curry paste. Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by cricket legend, Ryan Sidebottom. The former England Player Of The Year (and Dancing On Ice contestant) tells tales of his celeb-shaming ‘social assassin’ mother-in-law, how to lose to the England Cricket Team at ‘credit card roulette’ and what he got up to with Robbie Williams in lockdown. Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist Pavlova with Passionfruit Crème Fraiche Ingredients 6 egg whites 330g caster sugar 1 ½ Tbsp cornflour 2 tsp lemon juice ¼ tsp vanilla seeds Method Whisk egg whites and vanilla to soft peaks Add sugar 1 Tbsp at a time making sure fully mixed before next spoon Sift cornflour and fold in Fold in lemon juice Into piping bags Pipe into 7 domes Cook at 110oc – fan 2 – for 45 minutes Turn oven off and let cool Passionfruit crème fraiche Ingredients 300ml double cream 250g crème fraiche 45g icing sugar 40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below) Method 1. Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity. 2. Whip cream to soft peaks 3. Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration) 4. Whisk in batches for service and into piping bags 5. Drizzle with remaining passionfruit reduction over the top Hosted on Acast. See acast.com/privacy for more information.
This week, in a first for this series, Paul is joined for the podcast via Zoom by the multi-talented - and multi-platinum selling - musical icon, Jamie Cullum. With his ‘The Pianoman At Christmas – The Complete Edition’ album dropping tomorrow, we learn what Christmas is like at the Cullums, why every man should love Jamie Oliver and how bedside cook books are the way to win over a supermodel. Check out the album here: https://jamiecullum.lnk.to/TPACCompleteEditionPR Padstow crab ~ squid ink linguine Cooking Crab 1kg whole brown crab 1 lemon cut into ¼ 1 onion roughly chopped 1 leek roughly sliced 1 carrot sliced ½ fennel bulb roughly chopped 2 sticks celery roughly chopped 30g salt per 1 litre of water in a large pan 150ml white wine 4 cloves garlic crushed with skin on 5 sprigs thyme 1 bay leaf 1 star anise 6 parsley stalks Bring your water to the boil with the salt, if cooking a large crab, you will at least need 2 litres of water to cover the crab. Once to the boil add the remaining ingredients and leave to simmer for 2 minutes To kill the crab, turn it over and lift the small, pointed flap to expose a small, indented hole. Using a sharp pointed object like a stiff boning knife or even a screwdriver push down through the hole until you hit the other side of the top shell. The crab will now be dead and ready to go into the pan. Return the simmering pan to the boil and place the crab into the pan and cook for 8-9 minutes for a 1kg crab and adjust the time according to size i.e. 2kg crab cooks for 16-18 minutes. Remove the crab from the boiling water and leave in a colander to cool until room temperature. To pick the crab meat, put the crab on its back and remove all the legs and the two claws, now use your two thumbs to push up the main central body known as the purse. On the underside of the body, you need to remove the gills also known as the dead man’s fingers and discard. You can now remove the white meat from the body using a crab pick or skewer and the legs and claws by using a hammer or rolling pin to crack the shells. Once all the white meat is picked use your fingers to feel through the meat for any shell. Use a teaspoon to scrape out the brown meat from inside the corners of the main brown shell Your crab meat should be refrigerated until needed and eaten as fresh as possible within two days of cooking and picking. Ingredients 100g fresh white crab meat 200g dried squid ink linguine pasta or fresh squid ink pasta 85ml extra virgin olive oil 1 red chilli de seeded and sliced thin 80g pine nuts 1 clove garlic sliced thinly 1 lemon 10 cherry tomatoes cut into halves 50g fresh rocket 20g fresh chopped flat leaf parsley 50g Parmesan for grating 1 pinch chilli flakes Cornish sea salt flakes Method Start to cook the pasta in well-seasoned water until just cooked Warm a large non-stick pan and start to toast the pine nuts until golden in colour, then reduce the heat slightly and add the olive oil Add the chilli, garlic, and chilli flakes to the warm oil and start to cook out being... Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined by Rugby legend Martin ‘Chariots’ Offiah (MBE). The Man Of Steel explains what it’s like to see yourself immortalised in bronze at Wembley Stadium, how to win ‘Come Dine With Me’, why you should pair Tequila with Jam Roly Poly and imagines what it would be like to drink Cristal with a Kardashian (just as long as Mrs. O isn’t listening) Steamed jam and brown butter sponge pudding Ingredients • 175g brown butter • 70g golden syrup • 125g demerara • Strawberry jam- whisked • 3 eggs lightly beaten • 175g self raising flour • 1 lemon- zest • Brown butter for greasing Method 1. Butter pudding moulds with brown butter 2. Spoon 50g of the whisked jam into each pudding mould 3. Beat the golden syrup, butter, sugar, and lemon zest until light and fluffy 4. Whisk in half the eggs, followed by the flour 5. Then. Whisk in the remaining eggs and flour 6. The mixture should be dropping consistency, if too thick add a splash of milk 7. Pipe the mixture into the pudding basins. 70g a portion 8. Steam on full steam 90 minutes Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined by musician and massive foodie, Dan Haggis from The Wombats. Hear the indie rock hero discuss Yoda’s party trick, how the Wombats stormed the set of Neighbours and listen to Paul’s first foray into songwriting with Dan on the absolute banger ‘Tomatoes In The Fridge Are Sacrilege’ Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist Porthilly and Cornish Orchards cider mussels Mussels are one of my favourite shellfish to eat and paired with this amazing ale they are next level!! A great centre piece dish to any table. Ingredients 1kg porthilly mussels, cleaned and de bearded 1 red onion sliced thinly 50g butter 200g smoked bacon 20g crème fraiche 1 bunch spring onions slice thinly 30g chopped flat leaf parsley 300ml Cornish Orchards Cider Method slice the smoked bacon and add to a deep hot pan and cook until golden now add the butter, once melted and nut brown in colour add the sliced red onions and sweat lightly now add the cider and crème fraiche and reduce slightly add the mussels to the pan and stir well then place a lid on top and steam until open once the mussels are open stir through the spring onions and chopped parsley then serve straight away Hosted on Acast. See acast.com/privacy for more information.
This week, Paul is joined by actor, comedian and star of The Office, Ewen Macintosh The reluctant Scotch egg aficionado discusses firing guns (well… gun) in Las Vegas, that food tastes better when someone else is footing the bill and why he is absolutely not at all scarred by his Celebrity Come Dine With Me experience. Not even a little bit. Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist St.Ewe Scotch egg with triple mustard mayonnaise This is a great recipe for a dinner party starter, or for a picnic. This will make 6 large scotch eggs. You can make this scotch egg the day before and cook in 10 minutes when needed. The trick is to use real good rich eggs such as St.ewe rich yolk eggs, and great quality sausage meat, we get ours from Philip Warrens and Sons Butchers in Launceston. Triple mustard mayonnaise: Ingredients: • 500g good quality mayonnaise • 50g Colemans mustard • 50g American style mustard • 50g Dijon mustard • 5g Fine salt Method: 1. Mix everything together, season taste. 2. Put aside into a piping bag for later use Sausage Mix Ingredients: • 550g olde Cornish sausage meat • 1 white onions • Vegetable oil • 5g grated fresh nutmeg • 1/2 bunch of sage • 10 turns of black pepper Method: 1. Finely chop onions, add fine salt, just cover with vegetable oil, and slowly cook until soft with no colour 2. Once cooked, drain from oil and cool 3. Finely chop sage 4. In a large bowl, mix sausage meat, confit onions, nutmeg, pepper and sage 5. Weigh into 100g balls Scotch Egg building Ingredients • 6 St.ewe eggs • Sausage meat mix – 100g per portion • 4 Egg whites • Panko breadcrumbs Method: 1. Boil eggs in seasoned water for 7 minutes then straight into ice water 2. Peel, and place onto cloth 3. Wrap each egg carefully in the weighed sausage mix 4. Whip egg whites with some water 5. Roll carefully in egg whites 6. Then into panko breadcrumbs 7. Re moulding back into ball shape 8. Put aside for cooking Cooking the dish: Pre-heat a fan oven to 180oc. Pre-heat fryer to 190oc. Once fryer is hot, gently place egg into fryer basket and deep-fry for 3-4 minutes until golden brown all over, may have to cook 2 at a time depending on size of your fryer. Once golden all over place onto an oven proof tray . Once all scotch eggs are fried, place into oven for 4 minutes Let rest for 1 minute, then carve in half and serve alongside triple mustard mayonnaise. Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by his best friend, and holder of 3 Michelin stars, Tom Kerridge. The ‘GQ Chef Of The Year’ explains why dinner parties are his worst nightmare, how Boris Johnson will never get an invite and what happens when an Espresso Martini-fuelled Liam Gallagher moonwalks into your restaurant kitchen. Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist Rib Eye Steak served with Triple Cooked Chips Triple cooked chips Ingredients: 12 large potatoes- ideally Maris Pipers or King Edwards Fine salt Method: Peel potatoes and cut into 5cm/2inch chips Heat your fryer to 110oc Now place chips in, and cook until soft but no color, 8-10 minutes, the chips shouldn’t be frying at this stage Once cooked with no colour, cool on a large flat tray, the edges of the potatoes should be soft and slightly roughed up to achieve the ultimate crispy chip Heat fryer up to 190/200oc Now place chips in fryer until golden brown and crispy for about 3-5 minutes, leave them for as long as possible to achieve the perfect crunch Strain onto a tray lined with a cloth, season with fine salt and flaked sea salt Rib eye steak Ingredients 1 x 600-700g bone in rib eye steak (enough for 2 people) 60g unsalted butter 3 sprigs thyme 1 sprig rosemary 3 cloves garlic Salt for seasoning Rapeseed oil for cooking Method Pre heat an oven to 150c and make sure you beef has been out at room temperature for at least a couple hours as you should never cook a cold steak Rub some oil all over the beef and season well with fine salt In a hot frying pan add the steak and leave to colour on all sides for a few minutes, add the thyme, rosemary and crushed garlic cloves to the pan and then add the cold butter. Lightly baste the steak all over with the foaming butter making sure not to burn the butter! Turn the heat down if needed Remove the steak from the pan and place directly onto a shelve or a wire rack you can place into the oven Cook the steak in the oven making sure to turn the beef over onto the opposite side every 3 minutes, this allows even cooking through the meat, repeat this process for about 15-18 minutes or using a food thermometer the core temperature should be about 50c which will be a blushing pink/medium which I think is best for rib eye. Remove the steak from the oven and leave to rest on a rack at room temperature for 20 minutes If the steak has cooled too much re warm in the oven and then carve and enjoy with the triple cooked chips Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by singer, actress and presenter Mica Paris (MBE). In this episode the Queen of Soul tells tales of turning down Prince, missing out on meeting Marvin Gaye and why tinned custard will always be superior. Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist Vanilla Crème Brûlée Ingredients 750g Double Cream 400g Milk 140g Caster Sugar 250g Yolk 4 Vanilla Pods – Scrapings and Pods Method Whisk the yolk Bring the milk, cream, sugar, vanilla scraping and pods to a boil. Pour onto the yolks, combine well with a Bamix. Pass through a chinois, to remove the pods. Rest in the fridge overnight Pour into moulds and cook in the oven at 85oC for 15 minutes or until just set. NB: NONE Allergens: DAIRY (Cream, Milk), EGG Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by comedian and travel writer Dom Joly for some globe-trotting gastronomy. In this episode, the Trigger Happy star explains what it’s like to be sworn at by John McEnroe, the dangers of opening a sandwich on a packed train in Morocco during Ramadan and why his Labradors can’t look him in the eye after a disastrous dinner in North Korea. Knives, Forks & Tunes playlist – (insert link here) Cornish Clotted Cream Profiteroles Clotted Cream Chantilly, Warm dark Chocolate Sauce Choux Pastry Ingredients · 1250ml Water · 50g Unsalted butter · 65g Plain Flour · Pinch of Salt and Fine Salt · 120g (2) Whole Eggs Choux Pastry Method preheat to 190oC, place a steep sided tray in the base of the oven Combine the water, sugar and salt in a pan with the butter – diced Bring just up to a boil, and the butter melted (do not hold on a boil as it will affect the ratios) Once it’s up to a boil, off of the heat quickly add in the sifted flour and beat over a low-medium heat until balling together and glossy – it should roll as one across the pan Once combined turn out onto a clingfilmed work surface and spread to a thin layer Cover with a piece of parchment and cool Once cool place the dough in a kitchen aid bowl with a paddle attachment Slowly work in a bit of the egg at a time, probably in 5 goes. The mix should be holding on the paddle for 5=10 seconds and dropping a nice ‘V’ In a Bag with a star pipe the profiterole onto greaseproof paper Dab down any tips with a little cold water Have a jug of water to hand, place the choux into the oven, immediately pour a good amount of water into the prepared tray and quickly shut the oven door. Bake for 20-25 minutes Turn them over and if they feel dry to the touch take out, turn the oven down to 140oC poke little holes in the bottom of the choux and put back into the oven upside down for 2-3 minutes to dry out remove from the oven, cool and place into a container, if using right away leave unwrapped. Dark Chocolate Sauce Ingredients · 140g Sugar · 140g Water · 80g Brute Cocoa Powder · 250g Double Cream · 40g Dark Chocolate · 2 Brown Gelatine Sheets Dark Chocolate Sauce Ingredients Bloom the Gelatine Bring the water and sugar to a boil, boil until translucent Add the cream and cocoa powder, whisk top combine Cook out for 3 minutes Add the bloomed gelatine Pour the hot mixture over the chocolate Emulsify and pass Clotted Cream Chantilly Ingredients · 50g Clotted Cream · 225g Double Cream · 5g Icing Sugar · Seeds from half a vanilla pod Clotted Cream Chantilly... Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by boy-band legend Duncan James for a fantasy feast fit for super heroes. Find out why his nan won’t let his grandad sit next to Marilyn Monroe, why you should always let Lord Lloyd Webber choose the wine and why you should never, EVER, have a Botox injection just before appearing on Celebrity Masterchef. And what Twitter will call you if you do. (clue: it’s Lord Farquaad) Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist Warm chocolate fondant 3 egg yolks 3 whole eggs 200g sugar 75g plain flour 150g 70% dark chocolate 150g unsalted butter in a bowl over simmering water melt the chocolate and butter together in a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed stop the machine and add all the flour into the mix on a slow speed fold through the flour but be careful to not over mix the mixture chill the mixture in the fridge and then weigh your mixture evenly into pre buttered and cocoa powdered tin moulds bake at 180c for 8-9 minutes (if mix is weighed at 80g) dust with cocoa powder and serve Hosted on Acast. See acast.com/privacy for more information.
This week Paul is joined in the studio by comedian, actor and rockstar Nick Helm for a dinner party where the guests can expect great food, great music and any drink they like...as long as it’s Pepsi Max Cherry. The ‘Uncle’ star also discusses the stress of wedding seating plans, whether Jason Statham and Tina Turner should sit together and what to do when you find yourself front row at a Dolly Parton gig (clue: don’t go to the toilet) Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist Pavlova with Passionfruit Crème Fraiche Ingredients 6 egg whites 330g caster sugar 1 ½ Tbsp cornflour 2 tsp lemon juice ¼ tsp vanilla seeds Method Whisk egg whites and vanilla to soft peaks Add sugar 1 Tbsp at a time making sure fully mixed before next spoon Sift cornflour and fold in Fold in lemon juice Into piping bags Pipe into 7 domes Cook at 110oc – fan 2 – for 45 minutes Turn oven off and let cool Passionfruit crème fraiche Ingredients 300ml double cream 250g crème fraiche 45g icing sugar 40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below) Method 1. Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity. 2. Whip cream to soft peaks 3. Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration) 4. Whisk in batches for service and into piping bags 5. Drizzle with remaining passionfruit reduction over the top. Hosted on Acast. See acast.com/privacy for more information.
This week’s riotous episode with TV presenter, fellow chef - and Paul’s best mate - James Martin comes live from the Bocconoc Estate in Cornwall on the opening weekend of Paul’s recent food and music festival ‘Travelling Feast’ ( https://www.travellingfeast.co.uk ) If you’ve ever wondered what Michelin-starred chefs order at KFC, why you should listen to The Wurzels whilst eating ice-cream and how Paul nearly drowned during a boys day out on James’s boat…this is the episode for you. Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist Menu ROAST BEEF WITH HORSERADISH SAUCE AND YORKSHIRE PUDDINGS Roast Beef Ingredients 6 large red onions, peeled and cut into quarters 1kg sirloin of beef Fine salt Pepper English mustard 400g double cream 250g horseradish sauce 1 lemon Method Pre heat oven to 180oC Place the onions onto roasting tray Season the beef with fine salt all over Place into a hot, fat side down, to roast off. Roast all over then place on top of onions Then place into pre-heated oven and cook for 20-25 mins For a nice medium probe the centre to 45oC Let rest for 30 minutes and slice to serve, use the red onions too To make the horseradish cream whip the cream to soft peaks, fold through the horseradish, zest a lemon and season with fine salt Yorkshire pudding Ingredients: 1 pint glass of eggs 1 pint glass of whole milk 1 pint glass of flour Beef dripping Method Pre heat oven to 210oc Crack the eggs into a pint glass, fill to the top, pour into a bowl Fill a pint glass with whole milk, pour into the eggs and whisk well Fill a pint glass with plain flour and pour into the eggs and milk, whisk really well making sure there are no lumps Pour into a jug and store in the fridge for later Place one spoon of beef dripping per Yorkshire pudding mould Place into oven for ten minutes Once hot, take out oven, place Yorkshire pudding tins on side and quickly pour mix in 3/4 full. Place back into centre of oven Turn down to 190oC and cook for 20-25 minutes until full cooked making sure not to open the door before cooked as they will sink Hosted on Acast. See acast.com/privacy for more information.
This week Bafta-Award winning actor & writer Allan ‘Seapa’ Mustafa joins Paul for a fantasy feast of Italian starters and French desserts, with Anthony Bourdain, Kurt Cobain and more in tow. The Kurupt FM star recalls being blown away mentally – and physically – by Mexican tacos, acting like a mob boss in an Italian restaurant and the special cookies he’d serve to Bob Marley – which might be why he forgets to name the drink he’d serve with his dessert (it was Mezcal by the way) Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist Produced for Dig! Studios by Warner Music Entertainment Menu BAKED YUKON GOLD POTATO, OXTAIL RAGU, SOUR CREAM AND AGED PARMESAN (Serves 4) by Paul Ainsworth Ingredients 4 x good quality baking potatoes 1 large oxtail 150g smoked pancetta 500ml beef stock 1 large glass of red wine 1 large carrot 1 large stick of celery 1 tin of peeled San Marzano tomatoes 1 clove of garlic 1 x medium Spanish onion 100ml tomato passata 1 teaspoon of tomato puree 15g dried seaweed (hydrated) A Bouquet Garni 50ml Sour cream A squeeze of lemon Knob of aged parmesan Handful of fresh chives Method: Colour off the oxtail all over in a wide based pan Transfer to a pressure cooker and add the beef stock. Bring up to full pressure and cook for 1 hr Rub your potatoes in olive oil and liberally coat with Cornish sea salt, cover with foil and bake for 1 hr or until soft Dice the pancetta finely Finely dice your carrot, celery and onion (you can put carrot and celery together but keep the onion separate) Put smoked pancetta in a saucepan and roast it off until a nice and golden brown Add the onion and caramelize Add the carrots, celery and bouquet garni with a teaspoon of tomato puree and cook for 2 minutes Add a large glass of red wine and reduce it right down Once reduced, add the San Marzano and Passata to the pan, breaking the tomatoes down in the pan with a spatula. Cook for about 10 mins over a medium heat. After 1 hour, remove your oxtail from the pressure cooker, retaining the cooking stock. Skim off excess fat from the stock and reduce by half Pick the meat off the oxtail bones and set aside Add about 200ml of reduced stock from your oxtail to the pan with your ragu and reduce again until nice and thick. Add seaweed and fold in. Take your sour cream, add touch of lemon and your chives. Assemble your dish by cutting your potato, piling on the ragu, and topping with sour cream, and some additional chives. Grate your parmesan over the top of the dish. Hosted on Acast. See acast.com/privacy for more information.
There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes. This week dancer, choreographer and TV presenter Janette Manrara joins Paul for a Cuban-themed fantasy feast. The Strictly star recalls a childhood filled with croquetas and Cuba Libre, explains why she’s an ‘Audrey’ rather than ‘Marilyn’ girl and inspires Paul so much with her food choices, that he creates a grilled cheese sandwich called ‘The Manrara’ in her honour. Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist Produced for Dig! Studios by Warner Music Entertainment ‘THE MANARA’- Sandwich Recipe Cheese Mix: 100g of Grated Fontina Cheese 75g of grated Red Leicester 76g of grated Davidstow Vintage cheddar Combine all together in a bowl and set aside. Mustard Butter: 30g soft unsalted butter 10g English mustard 1 tspn lemon juice Combine all together and set aside. Mustard mayonnaise: 60g plain mayonnaise 10g English mustard 1 pinch of smoked paprika 1 tspn lemon juice Combine all together and set aside. Remaining ingredients: 1 loaf of Rye Bread 200g of strained sauerkraut 8 slices beef pastrami To cook and assemble your grilled cheese sandwich: 30g Parmesan microplaned 30g Red Leicester microplaned 4 pickled gherkins Tomato and Onion Seed relish Method Cut 2 slices of your rye loaf, with the slices no thicker than 1 cm deep. On the inside of each slice spread your mustard butter. Take your 3 cheese mixture and sprinkle liberally on top of each buttered side. On top of each cheese pile, scatter your sauerkraut. On one side of the bread, place 2 slices of beef pastrami. Then place your hands underneath each slice of bread and bring the two slices together to form your sandwich. Over a medium to high heat add your sandwich to a dry, non-stick pan and toast until you get a light golden colour (this will take about 2 and a half minutes). During the cooking process, if you have a meat weight, press your sandwich down - this really helps compact your sandwich. Once you’ve achieved a golden brown colour, flip your sandwich over and repeat the process. When your bread is coloured on both sides, on the first side you cooked that’s now facing up spread some mustard mayonnaise with a small palate knife. Flip it back over for a second colour and repeat with the other side. Cook until a nice, dark caramelised colour. Once it’s a nice dark and golden on both sides, remove your sandwich from the pan onto a plate. Turn the heat down in the pan to just above medium heat and sprinkle a nice layer of the Parmesan and Red Leicester mixture in the pan. Place your sandwich onto the cheese on the first side you caramelised and cook until the cheese stops bubbling (this tells you the moisture is leaving the cheese and the cheese is starting to crisp), being careful not to burn the cheese. Then place a long palate knife or spatula underneath the sandwich and lift it up to allow the cheese to hang down and cool in the air. Then turn the sandwich over on a plate and allow to cool for a couple of minutes before you carve. The cheese should be crispy and resemble a cheese ‘crown’. Slice sandwich in half, and serve with the gherkins and a good dollop of the tomato and onion... Hosted on Acast. See acast.com/privacy for more information.
There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes. Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it. Hosted on Acast. See acast.com/privacy for more information.
