39 min
Ryan Sidebottom Knives, Forks & Tunes with Paul Ainsworth
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- Food
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 seedsMethod
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 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) Method
1. 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
Hosted on Acast. See acast.com/privacy for more information.
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 seedsMethod
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 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) Method
1. 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
Hosted on Acast. See acast.com/privacy for more information.
39 min