BOOKING THE COOKS: OISÍN DAVISstirs with the stars
SHOULD YOU find yourself alarmed at the sudden amount of mustachioed gentlemen parading the streets of Ireland, be not afraid. We are now in Movember, when thousands of geezers around the country grow the hair above their upper lip to raise much-needed funds for prostate cancer research and awareness.
One fine group of lads you will see donning such whiskers this month are the members of Irish rock act Royseven. Singer Paul Walsh admits to suffering from what he calls “long-term youthful appearance” and finds growing a beard quite challenging.
Never mind: a hairy soup strainer might get in the way when he’s slurping back his favourite pasta dish, laced with cream and chorizo.
Walsh’s earliest food memory is of his father serving him spaghetti Bolognese, with chips around the perimeter of the plate. They were an incentive for him to eat everything else placed in front of him.
It must have worked because these days he loves nothing more than lashing up big bowls of pasta, which he unconventionally cooks in a wok. You can check out how the band are getting on with their mos by visiting mobro.co/royseven or indeed by going to see them in the flesh on November 25th in Dublin’s Academy.
It’s never too late to get involved in Movember (register at Movember.com). There are plenty of Movember gigs taking place too, including a Spinal Tap-themed one in the Sugar Club tonight called Turn it Up to 11. Quite fitting for the date that’s in it.
INGREDIENTS
1 packet of fusilli pasta
150g of cooking chorizo, thinly sliced
75g of cherry tomatoes, sliced in half
50ml of single cream
4 cloves minced garlic
1 tsp of chilli flakes
1 tsp of sesame oil
a handful of Parmesan cheese
1 tsp chopped flat-leaf parsley
METHOD
Cook your pasta in boiling salted water until al dente. As that cooks, heat the sesame oil in a wok and fry your chorizo until it colours. A wok is ideal because it is big enough to hold everything in later. Add in the cherry tomatoes and stir. Once they have released some juice, stir in the garlic.
Drain your pasta but keep at least a cup of the cooking water and then throw that into the wok. Stir in the pasta, cream, cheese and chilli flakes until it has all absorbed and is evenly coated. Garnish each serving with a sprinkling of parsley.
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