Knives, Forks & Tunes with Paul Ainsworth – Détails, épisodes et analyse

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Knives, Forks & Tunes with Paul Ainsworth

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Musique

Fréquence : 1 épisode/9j. Total Éps: 15

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.

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Seann Walsh

Saison 1 · Épisode 14

jeudi 2 décembre 2021 • Durée 53:15

In the series finale, Paul is joined in the studio by comedian and actor Seann Walsh for a fantasy feast full of hot food and cold toilet rolls.

The comic tells of his obsession with the perfect head of Guinness, how many bananas are on his rider, invents a new dessert called Crumble Crumble and suggest that the Amuse Bouche should be renamed the Amuse Bollocks.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Chicken Goan Masala Curry

Ingredients (Curry Paste)

• 10g Yellow mustard seeds

• 10g Fenugreek seeds

• 8g Ground cumin

• 5 whole Green cardamom

• 8g Garam masala

• 4g Ground coriander

• 4g Coriander seeds

• 10g Cumin seeds

• 4g Ground turmeric

• 4g Ground ginger

• 15 Curry leaves

• 4g Ground ginger

• 4 Chopped red chilies

• 4 Chopped green chilies

• 4 Chopped cloves of garlic

• 60g Tomato paste

• 50g vegetable oil

• Water – 100g

Method

1. Toast- mustard seeds, fenugreek, ground cumin, greed cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves- lightly

2. Add chilies and garlic.

3. Add oil to bring together and soften.

4. Once spices are cooked out add the tomato paste and cook out again making sure not to burn the paste and spices

5. Add 100g water and any coriander stalks from picking about 100g

6. Blitz well in a food processor, store in a jar in the fridge or room temperature

Ingredients (To make the curry)

• 2 large Spanish onions sliced thin

• 10g mild curry powder

• 35g Curry paste

• 500g of chopped tomatoes

• 10g white wine vinegar

• 10g sugar

• 1 tins of coconut milk

• 1 stick lemongrass

• 2 kaffier lime leaves

• 2 tbsp vegetable oil

• 2 skinless large chicken breasts (diced and pre marinaded in 30g curry paste for 2 hours)

• 20g chopped coriander

• Salt

Method

1. Roast of sliced onions in a large pan with the vegetable oil and a little salt until the onions are a deep brown colour

2. Move the onions to one side of the pan and add the curry paste, bashed up lemon grass and lime leaves and cook out then mix all together with the onions

3. Now add the chopped tomatoes and cook out until thick and all tomato juices have disappeared

4. Add the sugar and vinegar to the base and mix well

5. Add the coconut milk and bring to the boil and simmer until desired thickness

6. Add the marinated chicken breast to the curry base and turn the heat down to low, now gently cook the breast for about 10 minutes until tender and cooked through.

7. Finish the curry with chopped coriander, and if you would like the curry extera spicy then add another spoonful of curry paste.

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Ryan Sidebottom

Saison 1 · Épisode 13

jeudi 25 novembre 2021 • Durée 39:36

This week Paul is joined in the studio by cricket legend, Ryan Sidebottom.

The former England Player Of The Year (and Dancing On Ice contestant) tells tales of his celeb-shaming ‘social assassin’ mother-in-law, how to lose to the England Cricket Team at ‘credit card roulette’ and what he got up to with Robbie Williams in lockdown.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Pavlova with Passionfruit Crème Fraiche

Ingredients

6 egg whites
330g caster sugar
1 ½ Tbsp cornflour
2 tsp lemon juice
¼ tsp vanilla seeds

Method

Whisk egg whites and vanilla to soft peaks
Add sugar 1 Tbsp at a time making sure fully mixed before next spoon
Sift cornflour and fold in
Fold in lemon juice
Into piping bags
Pipe into 7 domes
Cook at 110oc – fan 2 – for 45 minutes
Turn oven off and let cool

Passionfruit crème fraiche

Ingredients

300ml double cream
250g crème fraiche
45g icing sugar
40g passionfruit juice reduction (from 1 kg passionfruit juice) (see method below)

Jamie Cullum

Saison 1 · Épisode 12

jeudi 18 novembre 2021 • Durée 41:50

This week, in a first for this series, Paul is joined for the podcast via Zoom by the multi-talented - and multi-platinum selling - musical icon, Jamie Cullum.

With his ‘The Pianoman At Christmas – The Complete Edition’ album dropping tomorrow, we learn what Christmas is like at the Cullums, why every man should love Jamie Oliver and how bedside cook books are the way to win over a supermodel.

Check out the album here: https://jamiecullum.lnk.to/TPACCompleteEditionPR

Padstow crab ~ squid ink linguine

Cooking Crab

1kg whole brown crab
1 lemon cut into ¼
1 onion roughly chopped
1 leek roughly sliced
1 carrot sliced
½ fennel bulb roughly chopped
2 sticks celery roughly chopped
30g salt per 1 litre of water in a large pan
150ml white wine
4 cloves garlic crushed with skin on
5 sprigs thyme
1 bay leaf
1 star anise
6 parsley stalks

Bring your water to the boil with the salt, if cooking a large crab, you will at least need 2 litres of water to cover the crab. Once to the boil add the remaining ingredients and leave to simmer for 2 minutes
To kill the crab, turn it over and lift the small, pointed flap to expose a small, indented hole. Using a sharp pointed object like a stiff boning knife or even a screwdriver push down through the hole until you hit the other side of the top shell. The crab will now be dead and ready to go into the pan.

Martin Offiah (MBE)

Saison 1 · Épisode 11

jeudi 11 novembre 2021 • Durée 57:01

This week Paul is joined by Rugby legend Martin ‘Chariots’ Offiah (MBE).

The Man Of Steel explains what it’s like to see yourself immortalised in bronze at Wembley Stadium, how to win ‘Come Dine With Me’, why you should pair Tequila with Jam Roly Poly and imagines what it would be like to drink Cristal with a Kardashian (just as long as Mrs. O isn’t listening)

Steamed jam and brown butter sponge pudding

Ingredients

• 175g brown butter

• 70g golden syrup

• 125g demerara

• Strawberry jam- whisked

• 3 eggs lightly beaten

• 175g self raising flour

• 1 lemon- zest

• Brown butter for greasing

Method

1. Butter pudding moulds with brown butter

2. Spoon 50g of the whisked jam into each pudding mould

3. Beat the golden syrup, butter, sugar, and lemon zest until light and fluffy

4. Whisk in half the eggs, followed by the flour

5. Then. Whisk in the remaining eggs and flour

6. The mixture should be dropping consistency, if too thick add a splash of milk

7. Pipe the mixture into the pudding basins. 70g a portion

8. Steam on full steam 90 minutes

Hosted on Acast. See for more information.

Dan Haggis

Saison 1 · Épisode 10

jeudi 14 octobre 2021 • Durée 49:37

This week Paul is joined by musician and massive foodie, Dan Haggis from The Wombats. Hear the indie rock hero discuss Yoda’s party trick, how the Wombats stormed the set of Neighbours and listen to Paul’s first foray into songwriting with Dan on the absolute banger ‘Tomatoes In The Fridge Are Sacrilege’

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Porthilly and Cornish Orchards cider mussels

Mussels are one of my favourite shellfish to eat and paired with this amazing ale they are next level!! A great centre piece dish to any table.

Ingredients

1kg porthilly mussels, cleaned and de bearded
1 red onion sliced thinly
50g butter
200g smoked bacon
20g crème fraiche
1 bunch spring onions slice thinly
30g chopped flat leaf parsley
300ml Cornish Orchards Cider

Method

slice the smoked bacon and add to a deep hot pan and cook until golden
now add the butter, once melted and nut brown in colour add the sliced red onions and sweat lightly
now add the cider and crème fraiche and reduce slightly
add the mussels to the pan and stir well then place a lid on top and steam until open
once the mussels are open stir through the spring onions and chopped parsley then serve straight away

Hosted on Acast. See acast.com/privacy for more information.

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Ewen Macintosh

Saison 1 · Épisode 9

mercredi 6 octobre 2021 • Durée 40:48

This week, Paul is joined by actor, comedian and star of The Office, Ewen Macintosh

The reluctant Scotch egg aficionado discusses firing guns (well… gun) in Las Vegas, that food tastes better when someone else is footing the bill and why he is absolutely not at all scarred by his Celebrity Come Dine With Me experience. Not even a little bit.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

St.Ewe Scotch egg with triple mustard mayonnaise

This is a great recipe for a dinner party starter, or for a picnic. This will make 6 large scotch eggs. You can make this scotch egg the day before and cook in 10 minutes when needed. The trick is to use real good rich eggs such as St.ewe rich yolk eggs, and great quality sausage meat, we get ours from Philip Warrens and Sons Butchers in Launceston.

Triple mustard mayonnaise:

Ingredients:

• 500g good quality mayonnaise

• 50g Colemans mustard

• 50g American style mustard

• 50g Dijon mustard

• 5g Fine salt

Method:

1. Mix everything together, season taste.

2. Put aside into a piping bag for later use

Sausage Mix

Tom Kerridge

Saison 1 · Épisode 8

mercredi 29 septembre 2021 • Durée 01:00:45

This week Paul is joined in the studio by his best friend, and holder of 3 Michelin stars, Tom Kerridge.

The ‘GQ Chef Of The Year’ explains why dinner parties are his worst nightmare, how Boris Johnson will never get an invite and what happens when an Espresso Martini-fuelled Liam Gallagher moonwalks into your restaurant kitchen.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Rib Eye Steak served with Triple Cooked Chips

Triple cooked chips

Ingredients:

12 large potatoes- ideally Maris Pipers or King Edwards
Fine salt

Method:

Peel potatoes and cut into 5cm/2inch chips
Heat your fryer to 110oc
Now place chips in, and cook until soft but no color, 8-10 minutes, the chips shouldn’t be frying at this stage
Once cooked with no colour, cool on a large flat tray, the edges of the potatoes should be soft and slightly roughed up to achieve the ultimate crispy chip
Heat fryer up to 190/200oc
Now place chips in fryer until golden brown and crispy for about 3-5 minutes, leave them for as long as possible to achieve the perfect crunch
Strain onto a tray lined with a cloth, season with fine salt and flaked sea salt

Rib eye steak

Ingredients

1 x 600-700g bone in rib eye steak (enough for 2 people)
60g unsalted butter
3 sprigs thyme
1 sprig rosemary
3 cloves garlic

Mica Paris

Saison 1 · Épisode 7

mercredi 22 septembre 2021 • Durée 54:35

This week Paul is joined in the studio by singer, actress and presenter Mica Paris (MBE). In this episode the Queen of Soul tells tales of turning down Prince, missing out on meeting Marvin Gaye and why tinned custard will always be superior.

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

Vanilla Crème Brûlée

Ingredients

750g Double Cream
400g Milk
140g Caster Sugar
250g Yolk
4 Vanilla Pods – Scrapings and Pods

Method

Whisk the yolk
Bring the milk, cream, sugar, vanilla scraping and pods to a boil.
Pour onto the yolks, combine well with a Bamix.
Pass through a chinois, to remove the pods.
Rest in the fridge overnight
Pour into moulds and cook in the oven at 85oC for 15 minutes or until just set.

NB: NONE

Allergens: DAIRY (Cream, Milk), EGG

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Dom Joly

Saison 1 · Épisode 5

mercredi 15 septembre 2021 • Durée 01:00:21

This week Paul is joined in the studio by comedian and travel writer Dom Joly for some globe-trotting gastronomy.

In this episode, the Trigger Happy star explains what it’s like to be sworn at by John McEnroe, the dangers of opening a sandwich on a packed train in Morocco during Ramadan and why his Labradors can’t look him in the eye after a disastrous dinner in North Korea.

Knives, Forks & Tunes playlist – (insert link here)

Cornish Clotted Cream Profiteroles

Clotted Cream Chantilly, Warm dark Chocolate Sauce

Choux Pastry Ingredients

· 1250ml Water

· 50g Unsalted butter

· 65g Plain Flour

· Pinch of Salt and Fine Salt

· 120g (2) Whole Eggs

Choux Pastry Method

preheat to 190oC, place a steep sided tray in the base of the oven
Combine the water, sugar and salt in a pan with the butter – diced
Bring just up to a boil, and the butter melted (do not hold on a boil as it will affect the ratios)
Once it’s up to a boil, off of the heat quickly add in the sifted flour and beat over a low-medium heat until balling together and glossy – it should roll as one across the pan
Once combined turn out onto a clingfilmed work surface and spread to a thin layer
Cover with a piece of parchment and cool

Duncan James

Saison 1 · Épisode 5

mercredi 8 septembre 2021 • Durée 52:38

This week Paul is joined in the studio by boy-band legend Duncan James for a fantasy feast fit for super heroes.

Find out why his nan won’t let his grandad sit next to Marilyn Monroe, why you should always let Lord Lloyd Webber choose the wine and why you should never, EVER, have a Botox injection just before appearing on Celebrity Masterchef. And what Twitter will call you if you do. (clue: it’s Lord Farquaad)

Knives, Forks & Tunes playlist – https://lnk.to/KFT_playlist

Warm chocolate fondant

3 egg yolks

3 whole eggs

200g sugar

75g plain flour

150g 70% dark chocolate

150g unsalted butter

in a bowl over simmering water melt the chocolate and butter together
in a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated
slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed
stop the machine and add all the flour into the mix
on a slow speed fold through the flour but be careful to not over mix the mixture
chill the mixture in the fridge and then weigh your mixture evenly into pre buttered and cocoa powdered tin moulds
bake at 180c for 8-9 minutes (if mix is weighed at 80g)
dust with cocoa powder and serve

Hosted on Acast. See acast.com/privacy for more information.

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Knives, Forks & Tunes with Paul Ainsworth – Détails, épisodes et analyse

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