Knives, Forks & Tunes with Paul Ainsworth

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 Method1. 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 spices5. Add 100g water and any coriander stalks from picking about 100g6. 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 colour2. 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 onions3. 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 well5. Add the coconut milk and bring to the boil and simmer until desired thickness6. 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.

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 whites330g caster sugar 1 ½ Tbsp cornflour 2 tsp lemon juice¼ tsp vanilla seedsMethodWhisk 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 juiceInto piping bagsPipe into 7 domes Cook at 110oc – fan 2 – for 45 minutesTurn 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) Method1.   Recue 1kg passion fruit juice down to 500g by placing in a pan and boiling until half the quantity.2.   Whip cream to soft peaks 3.   Fold in crème fraiche, icing sugar and passionfruit reduction (retaining a little for decoration)4.   Whisk in batches for service and into piping bags 5.   Drizzle with remaining passionfruit reduction over the top

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 Crab1kg whole brown crab1 lemon cut into ¼1 onion roughly chopped1 leek roughly sliced1 carrot sliced½ fennel bulb roughly chopped2 sticks celery roughly chopped30g salt per 1 litre of water in a large pan150ml white wine4 cloves garlic crushed with skin on5 sprigs thyme1 bay leaf1 star anise6 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 minutesTo 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.Return the simmering pan to the boil and place the crab into the pan and cook for 8-9 minutes for a 1kg crab and adjust the time according to size i.e. 2kg crab cooks for 16-18 minutes.Remove the crab from the boiling water and leave in a colander to cool until room temperature.To pick the crab meat, put the crab on its back and remove all the legs and the two claws, now use your two thumbs to push up the main central body known as the purse. On the underside of the body, you need to remove the gills also known as the dead man’s fingers and discard. You can now remove the white meat from the body using a crab pick or skewer and the legs and claws by using a hammer or rolling pin to crack the shells. Once all the white meat is picked use your fingers to feel through the meat for any shell.Use a teaspoon to scrape out the brown meat from inside the corners of the main brown shellYour crab meat should be refrigerated until needed and eaten as fresh as possible within two days of cooking and picking. Ingredients100g fresh white crab meat200g dried squid ink linguine pasta or fresh squid ink pasta85ml extra virgin olive oil1 red chilli de seeded and sliced thin80g pine nuts1 clove garlic sliced thinly1 lemon10 cherry tomatoes cut into halves50g fresh rocket20g fresh chopped flat leaf parsley50g Parmesan for grating1 pinch chilli flakesCornish sea salt flakes MethodStart to cook the pasta in well-seasoned water until just cookedWarm a large non-stick pan and start to toast the pine nuts until golden in colour, then reduce the heat slightly and add the olive oilAdd the chilli, garlic, and chilli flakes to the warm oil and start to cook out being...

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  Method1. Butter pudding moulds with brown butter2. Spoon 50g of the whisked jam into each pudding mould3. Beat the golden syrup, butter, sugar, and lemon zest until light and fluffy4. Whisk in half the eggs, followed by the flour5. Then. Whisk in the remaining eggs and flour6. The mixture should be dropping consistency, if too thick add a splash of milk7. Pipe the mixture into the pudding basins. 70g a portion8. Steam on full steam 90 minutes

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_playlistPorthilly 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. Ingredients1kg porthilly mussels, cleaned and de bearded1 red onion sliced thinly50g butter200g smoked bacon20g crème fraiche1 bunch spring onions slice thinly30g chopped flat leaf parsley300ml Cornish Orchards Cider Methodslice the smoked bacon and add to a deep hot pan and cook until goldennow add the butter, once melted and nut brown in colour add the sliced red onions and sweat lightlynow add the cider and crème fraiche and reduce slightlyadd the mussels to the pan and stir well then place a lid on top and steam until openonce the mussels are open stir through the spring onions and chopped parsley then serve straight away

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 mayonnaiseThis 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 Ingredients:• 550g olde Cornish sausage meat • 1 white onions• Vegetable oil • 5g grated fresh nutmeg • 1/2 bunch of sage• 10 turns of black pepper  Method:1. Finely chop onions, add fine salt, just cover with vegetable oil, and slowly cook until soft with no colour2. Once cooked, drain from oil and cool 3. Finely chop sage4. In a large bowl, mix sausage meat, confit onions, nutmeg, pepper and sage 5. Weigh into 100g balls Scotch Egg building Ingredients • 6 St.ewe eggs • Sausage meat mix – 100g per portion• 4 Egg whites• Panko breadcrumbs Method:1. Boil eggs in seasoned water for 7 minutes then straight into ice water2. Peel, and place onto cloth 3. Wrap each egg carefully in the weighed sausage mix 4. Whip egg whites with some water 5. Roll carefully in egg whites6. Then into panko breadcrumbs7. Re moulding back into ball shape8. Put aside for cooking Cooking the dish:Pre-heat a fan oven to 180oc.Pre-heat fryer to 190oc. Once fryer is hot, gently place egg into fryer basket and deep-fry for 3-4 minutes until golden brown all over, may have to cook 2 at a time depending on size of your fryer. Once golden all over place onto an oven proof tray . Once all scotch eggs are fried, place into oven for 4 minutes Let rest for 1 minute, then carve in half and serve alongside triple mustard mayonnaise.

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 chipsIngredients:12 large potatoes- ideally Maris Pipers or King EdwardsFine saltMethod:Peel potatoes and cut into 5cm/2inch chipsHeat your fryer to 110ocNow place chips in, and cook until soft but no color, 8-10 minutes, the chips shouldn’t be frying at this stageOnce 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 chipHeat fryer up to 190/200ocNow 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 crunchStrain onto a tray lined with a cloth, season with fine salt and flaked sea saltRib eye steakIngredients1 x 600-700g bone in rib eye steak (enough for 2 people)60g unsalted butter3 sprigs thyme1 sprig rosemary3 cloves garlicSalt for seasoningRapeseed oil for cookingMethodPre heat an oven to 150c and make sure you beef has been out at room temperature for at least a couple hours as you should never cook a cold steakRub some oil all over the beef and season well with fine saltIn a hot frying pan add the steak and leave to colour on all sides for a few minutes, add the thyme, rosemary and crushed garlic cloves to the pan and then add the cold butter.Lightly baste the steak all over with the foaming butter making sure not to burn the butter! Turn the heat down if neededRemove the steak from the pan and place directly onto a shelve or a wire rack you can place into the ovenCook the steak in the oven making sure to turn the beef over onto the opposite side every 3 minutes, this allows even cooking through the meat, repeat this process for about 15-18 minutes or using a food thermometer the core temperature should be about 50c which will be a blushing pink/medium which I think is best for rib eye.Remove the steak from the oven and leave to rest on a rack at room temperature for 20 minutesIf the steak has cooled too much re warm in the oven and then carve and enjoy with the triple cooked chips

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 ProfiterolesClotted 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 Methodpreheat to 190oC, place a steep sided tray in the base of the ovenCombine the water, sugar and salt in a pan with the butter – dicedBring 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 panOnce combined turn out onto a clingfilmed work surface and spread to a thin layerCover with a piece of parchment and coolOnce cool place the dough in a kitchen aid bowl with a paddle attachmentSlowly work in a bit of the egg at a time, probably in 5 goes.The mix should be holding on the paddle for 5=10 seconds and dropping a nice ‘V’In a Bag with a star pipe the profiterole onto greaseproof paperDab down any tips with a little cold waterHave a jug of water to hand, place the choux into the oven, immediately pour a good amount of water into the prepared tray and quickly shut the oven door.Bake for 20-25 minutesTurn them over and if they feel dry to the touch take out, turn the oven down to 140oC poke little holes in the bottom of the choux and put back into the oven upside down for 2-3 minutes to dry out remove from the oven, cool and place into a container, if using right away leave unwrapped. Dark Chocolate Sauce Ingredients·         140g Sugar·         140g Water·         80g Brute Cocoa Powder·         250g Double Cream·         40g Dark Chocolate·         2 Brown Gelatine Sheets Dark Chocolate Sauce IngredientsBloom the GelatineBring the water and sugar to a boil, boil until translucentAdd the cream and cocoa powder, whisk top combineCook out for 3 minutesAdd the bloomed gelatinePour the hot mixture over the chocolateEmulsify and pass Clotted Cream Chantilly Ingredients·         50g Clotted Cream·         225g Double Cream·         5g Icing Sugar·         Seeds from half a vanilla pod Clotted Cream Chantilly...