There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes.
Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it.
Hosted on Acast. See acast.com/privacy for more information.
There are three key ingredients to a good dinner party: a good menu, good music and good conversation. In each episode Paul’s guest talks through their fantasy dinner party. They discuss their guests (alive, dead, fictional or real), describe each of the three courses, the drinks, and of course, the accompanying tunes.
Every week the guests to give insight into why each of their choices are important to them, while Paul is uniquely placed to contribute take-home cooking tips to listeners, providing gastronomic insight into the food and how best to cook it.
Hosted on Acast. See acast.com/privacy for more information.
This week’s riotous episode with TV presenter, fellow chef - and Paul’s best mate - James Martin comes live from the Bocconoc Estate in Cornwall on the opening weekend of Paul’s recent food and music festival ‘Travelling Feast’ (https://www.travellingfeast.co.uk)
If you’ve ever wondered what Michelin-starred chefs order at KFC, why you should listen to The Wurzels whilst eating ice-cream and how Paul nearly drowned during a boys day out on James’s boat…this is the episode for you.
Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist
Menu
ROAST BEEF WITH HORSERADISH SAUCE AND YORKSHIRE PUDDINGS
Roast Beef
Ingredients
6 large red onions, peeled and cut into quarters
1kg sirloin of beef
Fine salt
Pepper
English mustard
400g double cream
250g horseradish sauce
1 lemon
Method
Pre heat oven to 180oC
Place the onions onto roasting tray
Season the beef with fine salt all over
Place into a hot, fat side down, to roast off. Roast all over then place on top of onions
Then place into pre-heated oven and cook for 20-25 mins
For a nice medium probe the centre to 45oC
Let rest for 30 minutes and slice to serve, use the red onions too
To make the horseradish cream whip the cream to soft peaks, fold through the horseradish, zest a lemon and season with fine salt
Yorkshire pudding
Ingredients:
1 pint glass of eggs
1 pint glass of whole milk
1 pint glass of flour
Beef dripping
Method
Pre heat oven to 210oc
Crack the eggs into a pint glass, fill to the top, pour into a bowl
Fill a pint glass with whole milk, pour into the eggs and whisk well
Fill a pint glass with plain flour and pour into the eggs and milk, whisk really well making sure there are no lumps
Pour into a jug and store in the fridge for later
Place one spoon of beef dripping per Yorkshire pudding mould
Place into oven for ten minutes
Once hot, take out oven, place Yorkshire pudding tins on side and quickly pour mix in 3/4 full.
Place back into centre of oven
Turn down to 190oC and cook for 20-25 minutes until full cooked making sure not to open the door before cooked as they will sink
Hosted on Acast. See acast.com/privacy for more information.
