49 min
Dan Haggis Knives, Forks & Tunes with Paul Ainsworth
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- Food
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 bearded1 red onion sliced thinly50g butter200g smoked bacon20g crème fraiche1 bunch spring onions slice thinly30g chopped flat leaf parsley300ml Cornish Orchards Cider
Method
slice 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
Hosted on Acast. See acast.com/privacy for more information.
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 bearded1 red onion sliced thinly50g butter200g smoked bacon20g crème fraiche1 bunch spring onions slice thinly30g chopped flat leaf parsley300ml Cornish Orchards Cider
Method
slice 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
Hosted on Acast. See acast.com/privacy for more information.
49 min