Film, Media & TV0 min ago
Simon Mayo Radio 2 Show This Evening
I was listening to the drivetime show this evening when they were talking about making and eating Jansson's Temptation.
I have found a lot of recipes for it online but would like to see the one they used on the radio this evening. However I keep finding myself going round and round on the Radio 2 website trying to find it!
Had anyone else looked it up that could send me the link?
Thanks.
I have found a lot of recipes for it online but would like to see the one they used on the radio this evening. However I keep finding myself going round and round on the Radio 2 website trying to find it!
Had anyone else looked it up that could send me the link?
Thanks.
Answers
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You'd probably have to listen to the show again on the BBC Radio player (At least you'll be able to pause and rewind it if you miss anything), but it's not available just yet.
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This is the link you need but I don't think it's available yet.
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It was on Simon Mayo's Radio Show Facebook page.
Jansson’s Temptation
by Simon Mayo Drivetime on Thursday, 10 January 2013 at 18:35 ·
by Simon Hopkinson from Week In Week Out (Quadrille)
Serves 3-4 for a light lunch
Prep time 20 mins
Cooking time 45-60 mins
Ingredients
50g softened butter
2 onions, peeled & finely chopped
2 x 125g tins Swedish anchovies (including the juice from only 1 of the tins)
6 medium sized red skinned potatoes (Desiree - Nigel used Rudolph) peeled & cut into thick matchsticks, briefly rinsed, well drained & dried
a little salt & some freshly ground white pepper
400ml whipping cream
2 tbsp fresh white breadcrumbs
Method
1. Preheat the oven to 190C/375F/Gas5.
2. Grease a shallow ovenproof dish (handsome enough to transfer from oven to table) with half of the softened butter. Fill the base of it with the onions.
3. Using a pair of scissors, snip the anchovies into small pieces (3 snips per fillet) & distribute them over the onions.
4. Pour over the juice from one of the tins. Cover with the prepared potatoes, press them down lightly & season.
5. Pour over the cream & then quietly tap the dish a couple of times upon a wooden surface to settle the assembly.
6. Sprinkle the breadcrumbs evenly over the surface & dot with the remaining butter.
7. Bake for 45 minutes to an hour, until the surface of the dish is nicely gilded, crusted & bubbling around the edges.
8. Serve as it is, all on its own.
Nigel’s Top Tips
• Fantastic with 50g freshly grated Parmesan sprinkled over the top before you pop it in the oven.
• You can also add chopped parsley & a teaspoon of grainy mustard to the cream.
• For a bit of green, served with steamed seasonal greens, or follow with a watercress salad.
Jansson’s Temptation
by Simon Mayo Drivetime on Thursday, 10 January 2013 at 18:35 ·
by Simon Hopkinson from Week In Week Out (Quadrille)
Serves 3-4 for a light lunch
Prep time 20 mins
Cooking time 45-60 mins
Ingredients
50g softened butter
2 onions, peeled & finely chopped
2 x 125g tins Swedish anchovies (including the juice from only 1 of the tins)
6 medium sized red skinned potatoes (Desiree - Nigel used Rudolph) peeled & cut into thick matchsticks, briefly rinsed, well drained & dried
a little salt & some freshly ground white pepper
400ml whipping cream
2 tbsp fresh white breadcrumbs
Method
1. Preheat the oven to 190C/375F/Gas5.
2. Grease a shallow ovenproof dish (handsome enough to transfer from oven to table) with half of the softened butter. Fill the base of it with the onions.
3. Using a pair of scissors, snip the anchovies into small pieces (3 snips per fillet) & distribute them over the onions.
4. Pour over the juice from one of the tins. Cover with the prepared potatoes, press them down lightly & season.
5. Pour over the cream & then quietly tap the dish a couple of times upon a wooden surface to settle the assembly.
6. Sprinkle the breadcrumbs evenly over the surface & dot with the remaining butter.
7. Bake for 45 minutes to an hour, until the surface of the dish is nicely gilded, crusted & bubbling around the edges.
8. Serve as it is, all on its own.
Nigel’s Top Tips
• Fantastic with 50g freshly grated Parmesan sprinkled over the top before you pop it in the oven.
• You can also add chopped parsley & a teaspoon of grainy mustard to the cream.
• For a bit of green, served with steamed seasonal greens, or follow with a watercress salad.
Here you go Humber.
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F.A.O. Sloopy
Panettone Bread & Butter Pudding
By Giorgio Locatelli From Giorgio Locatelli Pure Italian
Prep time: 30 mins, plus cooling, chilling & soaking
Cook time: 20-25 mins
Serves: 4-6
Ingredients
75g sultanas
grappa, for soaking (Nigel used rum)
6 tbsp milk
375ml double cream
2 vanilla pods
4 eggs
150g caster sugar
1 panettone
Butter, softened for spreading
Method
1. Put the sultanas in a bowl and cover with grappa. Leave to soak while you make the custard.
2. Pour the milk and cream into a saucepan set over medium heat. Add the vanilla pods and bring just to the boil, taking care not to let it boil over.
3. Meanwhile, whisk the eggs and sugar in a large bowl for about 3-4 minutes until thick and pale.
4. When the milk has boiled, remove the vanilla pod, and add the milk to the eggs, stirring continuously. Leave to cool completely, then cover and put in the fridge.
5. Preheat the oven to 170°C/gas 3.
6. Using a serrated bread knife, remove the crust from the panettone. Cut into equal slices. Butter both sides, then cut each slice into four squares.
7. Distribute the squares equally between individual ramekins (you can use one big dish but the cooking time will increase, as Nigel did adding approx 5 mins). Sprinkle with the grappa/rum-soaked sultanas.
8. Remove the custard from the fridge and pour into the ramekins until half-filled. Leave to sit for 5 minutes so that the mixture soaks into the bread. Then fill with the remaining custard.
9. Place the ramekins in a bain-marie or a roasting pan filled with enough hot water to come halfway up the sides of the ramekins. Bake for 15-20 minutes until set (depending on size of dish).
10. Remove the ramekins from the bain-marie to cool. Serve at room temperature rather than chilled.
Panettone Bread & Butter Pudding
By Giorgio Locatelli From Giorgio Locatelli Pure Italian
Prep time: 30 mins, plus cooling, chilling & soaking
Cook time: 20-25 mins
Serves: 4-6
Ingredients
75g sultanas
grappa, for soaking (Nigel used rum)
6 tbsp milk
375ml double cream
2 vanilla pods
4 eggs
150g caster sugar
1 panettone
Butter, softened for spreading
Method
1. Put the sultanas in a bowl and cover with grappa. Leave to soak while you make the custard.
2. Pour the milk and cream into a saucepan set over medium heat. Add the vanilla pods and bring just to the boil, taking care not to let it boil over.
3. Meanwhile, whisk the eggs and sugar in a large bowl for about 3-4 minutes until thick and pale.
4. When the milk has boiled, remove the vanilla pod, and add the milk to the eggs, stirring continuously. Leave to cool completely, then cover and put in the fridge.
5. Preheat the oven to 170°C/gas 3.
6. Using a serrated bread knife, remove the crust from the panettone. Cut into equal slices. Butter both sides, then cut each slice into four squares.
7. Distribute the squares equally between individual ramekins (you can use one big dish but the cooking time will increase, as Nigel did adding approx 5 mins). Sprinkle with the grappa/rum-soaked sultanas.
8. Remove the custard from the fridge and pour into the ramekins until half-filled. Leave to sit for 5 minutes so that the mixture soaks into the bread. Then fill with the remaining custard.
9. Place the ramekins in a bain-marie or a roasting pan filled with enough hot water to come halfway up the sides of the ramekins. Bake for 15-20 minutes until set (depending on size of dish).
10. Remove the ramekins from the bain-marie to cool. Serve at room temperature rather than chilled.
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