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It's a Foodie Thursday

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 22 November 2012

Simon and the team welcome resident chef Nigel Barden to the studio to cook up an irresistible Shallot & Chestnut Stew inside big Yorkshire Puddings.

We'll also unleash a brand new Confession and help you with your homework.

Plus, Matt Williams will have the latest sport and Rebecca Pike brings us the money news.

Music Played

13 items
  • Image for Van Morrison

    Van Morrison Brown Eyed Girl

    The Very Best Of Van Morrison, Polydor

  • Image for Deacon Blue

    Deacon Blue The Outsiders

    (CD Single), Edsel, 6

  • Image for Dido

    Dido Thank You

    Now 49 (Various Artists), Now

  • Image for Bellowhead

    Bellowhead 10,000 Miles Away

    (CD Single), Navigator Records

  • Image for Andrew Gold

    Andrew Gold Thank You For Being A Friend

    Jukebox 70's Hits -I Got The Music In, Old Gold

  • Image for Ronan Keating

    Ronan Keating Wasted Light

    (CD Single), Polydor

  • Image for Louis Armstrong

    Louis Armstrong What A Wonderful World

    This Is My Song - Love Songs Of The 6, Old Gold

  • Image for Christopher Cross

    Christopher Cross Say You'll Be Mine

    Christopher Cross, Warner Bros

  • Image for Joe Walsh

    Joe Walsh Life's Been Good

    Driving Rock (Various Artists), Global Records & Tapes

  • Image for Jeff Wayne

    Jeff Wayne and Gary Barlow Forever Autumn

    Jeff Wayne's Musical Version Of War Of The Worlds, Sony

  • Image for The Kinks

    The Kinks Days

    The Kinks - The Definitive Collection, Polygram Tv

  • Image for Coldplay

    Coldplay Hurts Like Heaven

    (CD Single), Parlophone, 1

  • Image for Sara Evans

    Sara Evans Suds In The Bucket

  • Nigel's Recipe

    Shallot & Chestnut Stew
    by Catherine Hill from The Weekend Cookbook (Michael Joseph)

    ‘A rich satisfying veggie stew capable of wooing any meat eater to the table’.
    Each & every vegetarian will fall instantly in love with you when you wheel this out of the kitchen served in lovely big crisp Yorkshire puddings.

    Serves 4

    Prep time 10 mins
    Cooking time 45 mins

    Ingredients
    1 tbsp oil
    250g large shallots, halved
    2 carrots, thickly sliced
    250g mushrooms, halved or quartered
    2 garlic cloves, chopped
    1 tbsp chopped thyme
    2 tbsp plain flour
    200ml red wine
    300ml light vegetable stock
    200g vacuum-packed chestnuts, roughly chopped
    150g kale, roughly chopped
    1-2 tbsp redcurrant jelly

    Method
    1. Preheat the oil in a large saucepan, add the shallots & carrots & cook for 10 mins until lightly caramelised.
    2. Add the mushrooms, garlic & thyme & cook for 5 mins.
    3. Stir in the flour & cook whilst stirring for 3 mins.
    4. Add the red wine to the pan & whisk like mad, scraping up any flour or crusty bits from the base of the pan.
    5. Bubble for 2 mins to cook off the alcohol.
    6. Add the stock & chestnuts & simmer for a couple of mins before adding the kale.
    7. Simmer for just under 10 mins or until the kale & carrots are tender.
    8. Stir in the redcurrant jelly (taste as you whisk it in) & season to taste.

    Top Tip
    • If your gravy isn’t quite as thick as you’d like, simply whisk in a tsp or so of veggie gravy granules & bubble until thick.











    Yoghurt-pot Yorkshires

    Makes 12 small puddings or 4 larger ones

    Prep time 5 mins
    Cooking time 20 mins

    Ingredients
    3 tbsp oil
    2 yoghurt-pot measures of plain flour
    2 eggs
    200ml milk

    Method
    1. Preheat the oven to gas 6/200C/180C fan.
    2. Drizzle the oil into the holes of the Yorkshire pudding tin & heat in the oven until smoking.
    3. Place the flour in a large bowl, add a good pinch of salt & then add the eggs & milk.
    4. Beat until smooth.
    5. Pour the batter into the hot fat & bake for 15 mins until golden & risen.

    Top Tips
    • Two individual yoghurt pots filled (not packed) with plain flour are equivalent to 125g or 225ml of flour tipped into a measuring jug.
    • The batter should be the consistency of double cream & the oil should be smoking hot in the tin.

  • Nigel Barden shows off his seasonal stew...

    Nigel Barden shows off his seasonal stew...

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