SUPERMARKET SNOOP: Happy Friday you lovely lot! I’ve got a special Valentine’s Day edition of Supermarket Snoop for you today in order of yesterday. Play along and swipe across to see who this basket belongs to. #supermarketsnoop
RECIPE: Clodagh (today’s guest on the podcast) chose prawn linguine as one of her Desert Island Dishes and I’m showing you how to make it over on stories. This is one of my favourite dishes too - it’s so quick and easy and makes a perfect weeknight supper but is also delicious enough that you can make it for a special occasion. One to add to the repertoire?
New episode of Desert Island Dishes went up this morning and it’s with the gorgeous @clodagh_mckenna 💛 (Side note: could I look more awkward in photos?? You guys, having my photo taken is not a talent I was blessed with!) But back to more important matters! Clodagh is a chef, restaurateur, cookbook author and a broadcaster. Originally from Ireland, she’s been cooking professionally for 20 years. She is the author of 7 cookbooks – her latest one Clodagh’s Suppers came out at the start of this year and is really brilliant. In Spring 2018 she became the weekly food columnist for the Evening Standard and she has regular slots on @sundaybrunchc4 in the UK, The Today Show and the Rachael Ray show in America plus several more in Canada. Her most recent TV show, Clodagh's Irish Food Trails gained more than 15 million viewers on PBS in America and has really helped to establish her in America. I only recently met Clodagh after following her career from afar when I got to go to the most delicious dinner party at her house. She really is the hostess with the mostess – there was dancing between each course (lots of Tina Turner) and the most delicious food. As it’s Valentines day today – whether you are celebrating that – or galentines - or palentines day – Clodagh has got a delicious menu suggestion for what you should make if you’ve got someone in your life you would like to impress! If you’re listening and you haven’t yet left a review – please do as it really does give the show a little boost. And you will make my day. Thank you! Link to listen in stories and in my bio 💛
Recipe: If you’ve ever watched Masterchef, you’ll have been led to believe that these little puddings are really tricky to master, with contestant after contestant struggling to pull one out of the oven with the crucial melty middle. A Melt in the Middle Chocolate Pudding without a melty middle? Well, it’s just a cake. Don’t get me wrong – a chocolate cake is no bad thing. In fact, the only time I would be disappointed to meet a chocolate cake would be when I was expecting a melty middle chocolate cake! BUT I have an important public interest announcement! These are actually really easy to make once you know how! Mastering these is so simple that you’ll wish you’d given it a go earlier. No longer just a treat after a fancy dinner, if you serve these at a party you can expect to be labelled an absolute domestic goddess for the rest of your life! Never tell anyone they were easy, just accept the applause, hugs, and smile graciously. I recommend smiling, and then just lightly wiping your brow for dramatic effect. This is not my first rodeo. I love using the brown sugar as it adds a delicious almost caramel-ly flavour to the pudding which I love, but equally don't rush out to buy some if you have caster sugar, as that works perfectly well too. I always like to add a little coffee to my chocolate cakes, of any kind, as I think it just adds another level to the flavour and I promise you can't taste the coffee, it just secretly works a little magic. The magic of these puddings is that you can make them the day ahead, and just pop them in the fridge. When you are ready for them, put them in the oven straight from the fridge and just add another 2 minutes to the cooking time. 💕
What is your most favourite cookbook of all time? The one you treasure the most? It’s something I ask every guest on Desert Island Dishes and I absolutely love hearing all the different answers. I would love to hear yours, do comment below and let me know. 💛
FRIDGE FORAGE: Comforting chicken and rice porridge. This dish is so comforting, unctuous and delicious. It’s exactly what I crave at this time of the year when I’m in need of an edible hug. Just knowing it’s there bubbling away on the hob is enough to make me feel instantly warmer and brighter. It’s so delicious and so easy. I love that it can be brought together with basic store cupboard ingredients you probably already have - combined with a bit of a fridge forage - there’s nothing to it! And I love it with the shredded chicken stirred through and then topped with crispy chicken skin, a poached egg and lots of chopped chilli and coriander. I’ve linked the recipe in my stories for you. It’s so good, you have to promise me you will make it.
Have you ever made gravadlax? Curing fish is incredibly easy to do and wonderfully satisfying. In essence you just rub the fish with salt and sugar and leave to work it’s magic in the fridge for a few days. I love adding the beetroot for the amazing colour and I’ve shown you exactly how to do it in my stories. When @madeleine_shaw_ described her favourite sandwich on Desert Island Dishes she said it would definitely involve gravadlax, beetroot and horseradish. So I jumped at the chance to recreate it and show you guys how to make gravadlax 💕 Will you give it a go?
SUPERMARKET SNOOP: Happy Friday everyone! Ready for another Supermarket Snoop? Have a look at the basket and then swipe across to reveal who the basket belongs to. #supermarketsnoop
A very easy recipe for lemon drizzle cake is up in my stories for you and on www.desertislanddishes.co if you fancy a bit of weekend baking. I know it’s a big call but I would go as far to say that this recipe is failsafe...😀