Nigel Barden
Join Simon Mayo and chef Nigel Barden for another Foodie Thursday! Plus there's a brand new confession for the collective's conscience!
Rebecca has the big money stories, Matt has the sports news and Bobbie Pryor updates the travel.
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Bryan Ferry
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The Robert Cray Band
A Memo
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Carpenters
Please Mr Postman
- The Carpenters - Yesterday Once More.
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Max茂mo Park
Heaven (Live)
- Dermot O'Leary Presents The Saturday Sessions 2013.
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Donna Summer
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Dido
No Freedom
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The Everly Brothers
Bye Bye Love
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The Human League
Mirror Man
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Van Morrison
Have I Told You Lately That I Love You?
- The Very Best Of Van Morrison.
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Joe Cocker
Fire It Up
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The Beatles
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Andy Grammer
Keep Your Head Up
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Skeeter Davis
End Of The World
- Rediscover The 60's - Sealed With A K.
- Old Gold.
Nigel's Grilled Venison Recipe
Grilled Venison听Haunch with Farro Salad & Green Peppercorn Dressing
From听Salt Yard, Food听& Wine from Spain & Italy (Piquillo Publishing)
By听Ben Tish, Simon听Mullins & Sanja Morris
听
Serves 4 as a main or听6-8 as a tapa
听
Prep time: 30 mins
Cooking time: 30 mins
听
Ingredients
听
For the salad:
4 venison steaks
120g farro (or couscous, pearl barley or any grain you听like)
4 artichokes in oil
250g cherry tomatoes
180g piquillo peppers (more often available in jars)
400g tin chickpeas, drained
small handful mint leaves
olive oil for cooking
sea salt & black pepper
听
For the peppercorn听dressing:
3 tsp green peppercorns (fresh is ideal, try Chinese supermarkets, or otherwise widely available in jars)
1 clove garlic, peeled, chopped
3 tsp coriander, chopped
3 tsp parsley, chopped
1 tsp lemon zest
陆 tsp red chilli, chopped
50ml Moscatel vinegar or white balsamic vinegar
100ml extra virgin olive oil
听
Method:
1.听 听听Soak the faro overnight (unless using a quick cook variety & follow instructions on packet).
2.听 听听Place the farro in a saucepan & cover with听cold water. Bring to the boil & then simmer for about 20 mins until the听farro is soft & tender.
3.听 听听Drain well & rinse under cold water for a听few mins to get rid of the starch.听听Put听to one side.
4.听 听听For the dressing, use a pestle & mortar to听crush the green peppercorns & garlic to a paste.
5.听 听听Transfer the paste to a bowl & mix in the听rest of the ingredients, combining well.听听Reserve.
6.听 听听Heat a grill pan or a large saut茅 pan to maximum听heat.
7.听 听听Rub the venison steaks with olive oil &听season.听
8.听 听听Cook for 4 mins on each side or until the听outside is seared & the inside is medium rare.
9.听 听听Let the steaks rest for 5 mins before slicing听into strips.
10.听To听assemble the salad, quarter the artichokes, halve (or quarter if large) the cherry tomatoes & cut听the piquillo peppers into strips.听
11.听Place听in a large mixing bowl with the other salad ingredients, including the slices听of venison.
12.听Season听with salt & pepper & add the green peppercorn dressing.
13.听Combine听everything together & then divide between serving bowls & serve.
听
A Tempranillo from Ribero del Duero in Spain will have the power & flavour to match fantastically.
Nigel's Top Tips- Oil your meat, not your pan.
- This dish should be served while the venison is warm, or at least room temp.
- Soark the farro overnight before cooking in salted boiling water, unless using quick cook farro.
- Chef Vatteroni says, "use good quality cooked chickpeas (Spanish) for a creamer texture.
Broadcast
- Thu 14 Feb 2013 17:0591热爆 Radio 2