Foodie Thursday
Resident cook Nigel Barden serves up a dish for Foodie Thursday.
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George Strait
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Electric Light Orchestra
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The Velvelettes
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Jeannie C. Riley
Harper Valley PTA
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Orchestral Manoeuvres in the Dark
Enola Gay
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Walking on Cars
Speeding Cars
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Kirsty MacColl
Don't Come the Cowboy With Me Sonny Jim!
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Zara Larsson
Lush Life
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The Doobie Brothers
China Grove
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Queen
Breakthru
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a‐ha
Objects In The Mirror
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Trisha Yearwood
She's in Love With the Boy
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- MCA.
Slow-Cooked Pulled Chipotle Brisket
from The Irish Beef Book by Pat Whelan & Katy McGuinness (Gill & Macmillan Books)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Serves 6
Prep time: 15 mins
Cooking time: 5½ hrs
2kg piece of brisket, on the bone
For the Marinade:
6 tbsp tomato puree
2 tbsp chipotle paste
330ml beer
2 tbsp wine vinegar
2 tbsp Worcestershire sauce
2 tbsp honey, or maple syrup (Pat uses Highbank apple syrup)
2 tbsp Dijon Mustard
small bunch of thyme
4 cloves of garlic, smashed
freshly ground black pepper
sea salt
1. Combine all the ingredients for the marinade. Slather the marinade all over the meat & place in the fridge, covered with cling-film, overnight.
2. The next day, place the brisket & marinade in a roasting dish & cover well with tin foil.
3. Cook at 130C/fan, 110C/gas mark 1 for about 5 hrs or until the meat is very tender & falling apart.
4. Cook for a further 30 mins without the foil, until the meat is nicely browned.
5. When the joint is cool enough to handle, remove any excess fat & shred the meat.
6. Pour the cooking liquid, along with any interesting bits of caramelised sauce, into a jug & allow the fat to rise to the top. Skim off the fat, reduce the juices if they are very liquid & add the pulled meat to the remaining juices.
7. Serve in a bap with red slaw.
Red Slaw
Serves 6
Ingredients
¼ red cabbage
1 bulb fennel, trimmed
2 large carrots, peeled
2 large beetroot, peeled
1 bunch spring onions, trimmed
1 large bunch of coriander, chopped
125ml natural yoghurt
125ml mayonnaise
juice of 1 lime
Method
1. Finely slice the cabbage & fennel, & grate the carrots & beetroot.
2. Slice the spring onions finely.
3. Combine in a bowl with the chopped coriander.
4. Make a dressing with the yoghurt, mayonnaise & lime juice & add to the vegetables.
Sweet Potato Wedges
Serves 6
Ingredients
6 medium sweet potatoes
extra virgin olive oil or rapeseed oil
2 tsp ground cumin
Method
1. Preheat the oven to 200C / fan 180C / gas mark 6.
2. Slice the sweet potatoes lengthwise into wedges .
3. Brush the slices with oil & sprinkle with ground cumin.
4. Lay on a sheet of greaseproof paper & place in the oven for about 45 mins or until tender & starting to caramelise.
Broadcast
- Thu 17 Mar 2016 17:05BBC Radio 2