01/10/2013
Sketch act The Ginge, The Geordie and The Geek chat to Fred about their new TV programme, plus Fred gets the 101 on Mexican street food, including the lesser known haggis burrito!
As Freshers throughout Scotland settle in to their first term, Fred looks at the possible problems they can come up against and what parents can do to help.
Edinburgh Fringe favourites The Ginge, The Geordie and The Geek give us the lowdown on the joy of sketch and their transition from stage to telly.
The one thing Irvine Welsh misses about Scotland? The haggis burrito! Fred uncovers the world of Mexican street food (with a twist) and tastes that most unusual of dishes...!
Resident Chef Jak O'Donnell discusses what she does differently when cooking this week's Great Thing: a classic carbonara.
After two men in London were successfully prosecuted for spitting in public, Fred explores the international take on a bit of spit!
And with Helen Fielding killing off Mark Darcy in the first pages of her new Bridget Jones novel, author Ian Rankin discusses the intricacies of coping with fictional deaths and retirements.
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Clips
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Ian Rankin: Celebrity interview
Duration: 07:15
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The Ginge, The Geordie and The Geek
Duration: 11:59
CARBONARA - JAK'S WAY
INGREDIENTS
路听听听听听听听听 100g Ayrshire streaky bacon or pancetta
路听听听听听听听听 60g Pecorino cheese
路听听听听听听听听 60g parmesan
路听听听听听听听听 3 large eggs (yolk only)
路听听听听听听听听 350g linguine or spaghetti good quality dried is best
路听听听听听听听听 2 plump garlic cloves, peeled and left whole
路听听听听听听听听 50g unsalted butter
路听听听听听听听听 Maldon salt and freshly grated black pepper
METHOD
1.听听听 Put a large tall saucepan of water on to boil. Finely chop the bacon/pancetta, first remove any rind. Finely grate both cheeses and mix them together. Beat the yolks in a medium bowl, season with a little freshly grated black pepper and set everything aside.
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2.听听听 Add 1 tsp salt to the boiling water, add the pasta and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
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3.听听听 Bash the garlic with the blade of a knife, just to bruise it. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large wide frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has flavoured the pan, so take it out with a slotted spoon and discard.
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4.听听听 Keep the heat under the pancetta on low. When the pasta is ready lift it from the water with a pasta fork or tongs and put it in the frying pan with the bacon/pancetta Don鈥檛 worry if a little water drops in the pan as well and don鈥檛 throw the rest of the pasta water away yet.
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5.听听听 Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later. Take the pan of spaghetti and bacon/pancetta off the heat. Now quickly pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn鈥檛 scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don鈥檛 want it wet, just moist. Season with a little salt, if needed.
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6.听听听 Serve immediately, ideally with a glass of wine!
Broadcast
- Tue 1 Oct 2013 10:30大象传媒 Radio Scotland