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Patrick Kielty sits in

It's Foodie Thursday and Patrick Kielty is joined Michelin starred chef Glynn Purnell. Plus there's sport, money and travel news.

Release date:

1 hour, 55 minutes

Last on

Thu 30 May 2013 17:05

Beef Carpaccio: The original recipe

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INGREDIENTS:

o   Single rump muscle: 1.5-2kg (@ room temperature)

o   50ml sunflower oil

o   25g salted butter

METHOD:

o   Heat oil in large frying pan, sear all sides of meat, this should take 4 turns; 2 minutes each turn.

o   Put the butter in the pan, baste and roll the rump.

o   Remove rump from pan, leave to cool.

o   Roll tightly in cling film and freeze for 24 hours.

o   To serve, slice from partially defrosted, on a meat slicer, 3mm slices.

o   Store in fridge between layers of cling film.

 

Corned Beef

INGREDIENTS:

o   1 flank of beef: 1.5-2kg

o   2 pints of water

o   50g coarse sea salt

o   25g pink salt

o   2 cloves, 2 bay leaves, 2 star anise

o   250g lard

METHOD:

o   Heat water with salts and spices until all the salt has dissolved. When cool. Carefully place flank into the brine, ensuring fully submerged.

o   Leave to marinade for 3 days in the fridge.

o   After 72 hours, remove flank and wash off under cold running water.

o   Roughly chop 1 carrot, 1 onion, 1 bulb garlic, 1 head celery.

o   In a large pan, boil 4 litres of water and add the vegetables. Carefully place the flank into the stock.

o   Cover the pan with a lid or foil and braise until soft (4 hours @ 250°c/Gas mark 6)

o   Leave to cool in liquor for 1 hour, remove flank and discard liquor/vegetables.

o   Remove excess fat from flank and Pull flank apart into thin strips and finely chop, melt and pass the fat, which has been removed from the flank, add this to the melted lard and mix thoroughly with flank. Season with ground ginger.

o   Set the meat in a lined tray for approximately 5 hours.

o   To serve, dice to required size.

 

Red Wine Octopus

INGREDIENTS:

o   2kg frozen octopus

o   750ml red wine + enough water to cover octopus

o   1 bulb garlic, halved

METHOD:

o   Fully Defrost octopus

o   Remove head of octopus

o   Place all ingredients in large pan, ensuring octopus is fully submerged.

o   Braise slowly on a medium heat until tender (45mins to an hour)

o   Leave to cool in liquor

o   Once cool remove octopus tentacles and discard the rest.

o   Store in fridge until needed.

 

Sweet and Sour Onions

INGREDIENTS:

o   550ml distilled malt vinegar

o   500g caster sugar

o   5 medium Spanish onions, halved and finely sliced

METHOD:

o   Heat vinegar and sugar until boiling add onions

o   Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.

 

Pickled Onions

INGREDIENTS:

o   4 Baby silverskin onions

o   2 juniper berries

o   2 black peppercorns

o   125ml cranberry juice

o   25g caster sugar

o   20g sherry vinegar

METHOD:

o   Peel and quarter onions, separate layers

o   Bring the remaining ingredients to the boil and drop the onions into the mixture

o   Cook for 1 minute on a medium heat.

o   Remove and allow to cool in liquor before serving.

 

 

Chive Crème-fraiche

INGREDIENTS:

o   250ml crème-fraiche

o   15 chives, finely sliced

o   Juice of ½ a lime

o   25ml double cream

o   Salt and ground ginger to taste

METHOD:

o   Whisk crème-fraiche, lime juice, chives and double cream until stiff.

o   Season with salt and ginger to taste.

 

Black-pepper oil

INGREDIENTS:

o   200ml sunflower oil

o   50g crushed black peppercorn

METHOD:

o   Warm oil with peppercorns, remove from heat and allow to steep for 24hours.

 

Garnish

o   Rocket or Mizuna leaves

Beef Carpaccio: The simplified recipe

INGREDIENTS:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

o   Single rump muscle: 1.5-2kg (@ room temperature)

o   50ml sunflower oil

o   25g salted butter

METHOD:

o   Heat oil in large frying pan, sear all sides of meat, this should take 4 turns;2 minutes each turn.

o   Put the butter in the pan, baste and roll the rump.

o   Remove rump from pan, leave to cool.

o   Roll tightly in cling film and freeze for 24 hours.

o   To serve, slice from partially defrosted, on a meat slicer, 3mm slices. (They do not have a meat slicer and have suggested it be hand sliced

o   Store in fridge between layers of cling film.

 

Sweet and Sour Onions

INGREDIENTS:

o   550ml distilled malt vinegar

o   500g caster sugar

o   5 medium Spanish onions, halved and finely sliced

METHOD:

o   Heat vinegar and sugar until boiling add onions

o   Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.

 

Pickled onions

INGREDIENTS:

o   4 Baby silverskin onions

o   2 juniper berries

o   2 black peppercorns

o   125ml cranberry juice

o   25g caster sugar

o   20g sherry vinegar

METHOD:

o   Peel and quarter onions, separate layers

o   Bring the remaining ingredients to the boil and drop the onions into the mixture

o   Cook for 1 minute on a medium heat.

o   Remove and allow to cool in liquor before serving.

 

 

Chive Crème-fraiche

INGREDIENTS:

o   250ml crème-fraiche

o   15 chives, finely sliced

o   Juice of ½ a lime

o   25ml double cream

o   Salt and ground ginger to taste

METHOD:

o   Whisk crème-fraiche, lime juice, chives and double cream until stiff.

o   Season with salt and ginger to taste.

 

Black-pepper oil

INGREDIENTS:

o   200ml sunflower oil

o   50g crushed black peppercorn

METHOD:

o   Warm oil with peppercorns, remove from heat and allow to steep for 24hours.

 

Garnish

o   Rocket or Mizuna leaves

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