Oisin Davies stirs with the stars
It is not always easy to take any positives from the global financial meltdown, but the subsequent decimation of TV property shows has got to be a good thing. At one stage, it was almost impossible to find a channel that wasn’t advising the viewer how to maximise the profits from the sale of one home so that they could buy a second or third one. With house prices continuing to plummet, TV producers have gone off the idea of making programmes about real estate and seem to be making a million and one food shows instead. And such is their popularity, I increasingly find myself asking contributors to this column what their favourite food shows are. Danielle Moore, lead singer of Nottingham electronic group Crazy P, is a bit of a Masterchef girl. “But it’s gotta be the English one mind you. Have you seen the Australian one? It is utter rubbish! The standard of food is diabolical! And one of their judges commented on a chef’s dish 'I have one word to say about this dish...very good' Erm?… That’s two words...!”
Yikes! Wonder what she'll make of Irish Masterchef then? She'll be able to tune in and offer her critique as Crazy P are playing The Sugar Club, Dublin tomorrow night. Their fifth studio album, When We On, is out now on the 2020 Vision label. www.crazyp.co.uk
CHICKEN & ASPARAGUS RISOTTO INGREDIENTS: Makes 4
2 cups of Arborio Risotto rice
1 large glass of white wine
Olive oil - few big glugs
2 cloves of garlic
1 large onion
Salt & pepper
4 chicken thighs chopped into good sized chunks - I always use thighs but fillets will also suffice
1.5 pints of good chicken stock
6 spears of asparagus, chopped into one-inch pieces
½ cup of freshly grated Parmesan
A good handful of rocket
METHOD:
You need a good pan, if possible a non-stick, decently sized deep pan. Turn it up to a moderate heat and add five good glugs of olive oil.
Drop in the chopped onion and the finely chopped garlic, sauté for a few minutes, then remove with a slotted spoon and set aside.
In the same pan, add the chicken and cook until it’s nicely golden brown. Again, remove and set aside.
Then add the rice and fry for a couple of minutes, ensuring it is coated in enough olive oil and the grains have been slightly toasted. Put the fried onion and garlic back in and season with some salt and pepper.
Add the glass of wine and allow that to simmer for a couple of minutes until it has reduced and the alcohol has evaporated.
Meanwhile, boil up your chicken stock and slowly add this to the risotto recipe - I usually go one cup at a time. This usually takes about 20 to 25 minutes. Test the rice as you go along - if it’s chalky, you’re not there yet. When it’s soft but still a little al dente, you’re there. At that stage put the chicken and asparagus in and heat them through. Finish it all off by mixing the Parmesan into it and when plating up, drop some rocket on top of each serving.
Crazy P are playing The Sugar Club, Saturday October 8th.
