Foodie Thursday
Simon Mayo is joined by resident chef Nigel Barden for a Seasonal Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?
Matt has the sports news, Rebecca is on the money, and Sally updates the travel.
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Music Played
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Lily Allen
Somewhere Only We Know
- (CD Single).
- Parlophone.
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The Beach Boys
Little Saint Nick
- That's Christmas (Various Artists).
- EMI.
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Michael Bubl茅
You Make Me Feel So Young
- (CD Single).
- Warner Bros.
- 001.
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Mariah Carey
All I Want For Christmas Is You
- Mariah Carey - Merry Christmas.
- Columbia.
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C茅line Dion
Breakaway
- Loved Me Back To Life.
- Sony Music.
- 001.
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The Jacksons
I Saw Mommy Kissing Santa Claus
- 20 Motown Christmas Classics (Variou.
- Hitsville.
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Elton John
Tiny Dancer
- Diamonds.
- Virgin EMI Records.
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Eartha Kitt
Santa Baby
- The Best Christmas Album In The World.
- Virgin.
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New Order
Regret
- Glorious (Various Artists).
- Columbia.
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The Ronettes
Sleigh Ride
- A Christmas Gift For You (Phil Spect.
- Phil Spector Int.
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Status Quo
Whatever You Want
- (CD Single).
- Polydor.
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Lucinda Williams
Can't Let Go
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Pharrell Williams
Happy
- (CD Single).
- RCA.
Roast Duck stuffed with Potato, Spring Onions and Sage by Simon Hopkinson
Serves 4
Prep time听 40mins
Cooking time听 2 hours
听
Ingredients
600-650g potatoes [maris piper, preferably], well scrubbed & cut in half, but unpeeled
A thick slice of soft butter
50g trimmed spring onions, chopped
4-5 sprigs sage, leaves chopped
Sunflower oil
Salt & freshly ground white pepper
1 x 2kg Aylesbury duck, with giblets [chop off the end part of the wings & add to the giblets]
400ml duck [or chicken] stock
100ml Amontillado sherry
1 level tbsp flour
听
Method
Pre-heat the oven to 220C/gas mark 7. Put the potatoes in a steamer & cook until only just tender; still a little bit firm in the centre is about right, here. Remove from the steamer & leave to cool until you can handle them, but still warm.听听Peel off the skins & then roughly mash them in a wide pan with a h&-held manual masher; they need to be a bit lumpy. Stir in the butter, spring onions & sage, then lightly season & leave to cool.Once cool, pack the potatoes inside the duck's cavity until completely full; a good trick for this is to stand the duck up in a suitable tall pot that will hold the duck upright & leave you with two hands free. Rub a tiny amount of sunflower oil over the surface, sprinkle with salt & then place the duck on a rack inside a deep roasting tin, breast side uppermost & slide into the oven. While the duck is roasting, some of the potato will ooze out of the duck, browning as it so does, but this will possibly be the best bit! Roast for 30 mins, then remove & pour off any rendered fat into a bowl. During this first 30 mins is the time to make your apple sauce [below] Roast for a further 30 mins & repeat the process.听During this second 30 mins, roughly chop up the giblets. Once the second lot of fat has been decanted, tip the chopped giblets into the roasting tin & replace the duck above them.听Now, turn the oven down to 190C/gas mark 5 & continue roasting the duck for a further 30-40 mins, or until the skin is crisp & some of the potato has oozed out into the tin. Carefully lift the duck from the tin on its rack & place on another clean oven tray, taking care to put any bits of escaped potato with it, too. Tip out all remaining fat into the bowl bar a couple of tablespoons or so, while also taking care to leave the giblet bits behind. Allow the duck to rest on top of the stove, loosely covered in foil. Leave the oven on.Put the giblet roasting tin directly over a low heat & stir in the flour. Allow to become browned with the giblets & fat - about 5 mins - then pour in the sherry & stock & stir in. As it lightly thickens, make sure that you also scrape up any clinging bits of giblet stuck to the tin. Bring to a simmer & then transfer both the giblets & sauce to a pan. Allow to quietly simmer, removing any scum that surfaces with a spoon. When ready to serve, strain & discard the exhausted giblets.听Now, carefully remove the legs & breasts from the duck's carcase using a sharp knife, keeping it close to the carcase as you work. Return these to the roasting tin.听Now scoop out all the potato from inside the carcase into a non-stick frying pan. Place this on a medium heat & spread out the potato with a spatula. Slowly begin to fry the potato mixture in some of the duck fat, while also turning it over & around in the pan; think bubble & squeak. As the potato starts to brown, drizzle in more duck fat & begin to toss in the pan.While this is going on, cook the sprouts [see below] & also return the duck joints to the top of the oven & re-heat for about 10 mins, or until the duck skin has become nice & crisp; you may flash them under a moderate grill, if you like, to aid final crisping]. Once the potato has become golden brown all over, slide onto a hot plate.Finally present the duck joints on a heated platter & hand out the gravy, apple sauce, sprouts & potato at the table.听听
For the Apple Sauce
听
Serves 4
听
Ingredients
2 Bramley Apples, peeled, cored & roughly chopped
4 cloves
2 tbsp caster sugar
听
Method
1.Place the apples in a small stainless-steel pan, add 4-5 tablespoons of water, the cloves & sugar & stir together.听
2.Place pan over a medium heat & once the mixture is beginning to bubble, allow to cook very slowly, stirring occasionally, until the apples have broken down & are fully soft. 听
3.Whisk together a bit to smooth the sauce slightly, then tip into a bowl to cool before serving.
听
Nigel's Top Tip
- Some people like to criss-cross their brussels so they cook evenly, but I quite like the different texture crunch.
Broadcast
- Thu 19 Dec 2013 17:05大象传媒 Radio 2