Foodie Thursday
Simon Mayo is joined by our resident Chef, Nigel Barden, for another Foodie Thursday! Plus there's a brand new confession for the team to consider.
Matt has the sport news, Rebecca is on the money and Sally updates the travel.
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Donna Summer
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Juice Newton
Queen of Hearts
NIGEL'S RECIPE: Charred Bacon and Duck Buns
CHARRED BACON & DUCK BUNS
by Jehangir Mehta from Graffiti, New York<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
听
Serves 4
Prep time: 15 mins (+2-3hrs braising)
Cooking time: 20 mins
听
Ingredients
听
For the Bacon
175g/6oz cured belly pork (a.k.a slab bacon in U.S), or back bacon from the loin.
480 ml/16 fl.oz pineapple juice (2 cups U.S)
1 Jalape帽o chilli (can be bought in jars)
Salt, to taste
听
For the Seared Duck
1 duck breast
Salt & Korean chilli powder to taste (a medium heat powder so sub Jalapeno or Poblano chilli powder, or mix sweet paprika with chilli powder)
For the Chipotle Paste
2 Chipotle chillies (smoked, dried Jalapeno)
4 tbsp whipping cream (a.k.a heavy cream in U.S)
225g/8oz tofu (鈪� cup U.S)
Salt, to taste
听
4 brioche buns (or use ciabatta, or bao steamed Asian buns)
听Method
听
For the Bacon
听
1.听听听听 Braise the bacon in the pineapple juice with the Jalapeno until soft & tender (2hrs min in a 120C/250F/Gas mark 陆 preheated oven, having removed any scum that鈥檚 risen to the surface after 10 mins cooking.)听
听听听听听听听 Add salt as required towards the end of cooking.
听听听听听听听 For the Duck
2.听听听听 Sprinkle salt on both sides of the duck breast.
3.听听听听 Place skin side down first for 15 mins on a medium heat.
4.听听听听 Turn over & sear on the other side for 2-3 mins.
5.听听听听 Remove from the heat & rest for 10 mins.
6.听听听听 Slice the duck thinly.
7.听听听听 Sprinkle Korean chili powder & salt to taste.
听听听听听听听 For the Paste
8.听听听听 Blend the Chipotle chilli, whipping cream, tofu & salt together.
听听听听听听听 For the Bun
9.听听听听 Cut the brioche in half & chargrill the cut surfaces on a griddle (or in a frying pan, or under a grill).
10.听听听 Fill the bread with the chipotle paste, a slice of the bacon & seared duck. (Nigel briefly chargrilled his sliced bacon before serving).
听
听
CUMIN AUBERGINE BUNS听听听听听听听听听听听听听听听听听听听听听听听听听听 By Jehangir Mehta
听
听Serves 2
Prep time: 20 mins
Cooking time: 30 mins
听
Ingredients
500g/1lb aubergine (2 small or 1 large)
2 garlic cloves, chopped
2 tbsp olive oil
1 Jalapeno chilli, chopped
1 tsp cumin powder
50g/2oz (1 large bunch) coriander, chopped
2 portions brioche or ciabatta buns
听
Method
1.听听听听 Split the aubergine into a half lengthwise.
2.听听听听 Poke holes with fork.
3.听听听听 Add chopped garlic, olive oil, jalapeno, salt & pepper to aubergine.
4.听听听听 Roast in a preheated 180C/350F/Gas mark 4 oven for 20 mins
5.听听听听 Add cumin seeds, roast for 10 more mins, or until aubergine becomes fork tender.
6.听听听听 Scoop out the flesh using a spoon.
7.听听听听 Mix fresh coriander to the aubergine.
8.听听听听 Chargrill the brioche on a griddle.
9.听听听听 Fill the bread with the aubergine mixture.
Broadcast
- Thu 4 Jul 2013 17:05麻豆社 Radio 2