Wednesday 21 March 2018

Don't look back in hunger

Paul Weller taken from Love Music Love Food: The Rockstar Cookbook
Paul Weller taken from Love Music Love Food: The Rockstar Cookbook
Cliff Richard taken from Love Music Love Food: The Rockstar Cookbook
Katie Melua taken from Love Music Love Food: The Rockstar Cookbook
Francis Rossi taken from Love Music Love Food: The Rockstar Cookbook

Sarah O'Meara

A new book has asked rock stars to reveal their favourite receipes

With the exception perhaps of American Pie, gigs rarely rock to the sound of songs about food.

Musicians tend to prefer coffee and cigarettes to a nicely balanced risotto, and so food has become the preserve of novelty records such as music hall's Boiled Beef And Carrots or more recently, a certain singing chef on South Park.

But this month sees a new cookbook that admits something we've all been suspecting. After Status Quo frontman Francis Rossi fights through the fans, dives into his blacked-out limo and screeches off - he's thinking about getting his raw fish onto marinade, rather than seasoning his groupies with a champagne shower.

The Teenage Cancer Trust's Rock Star Cookbook features over 60 musicians and their recipes (although, strangely, no Bucks Fizz). From Katie Melua to Cliff Richard and Paul Weller, they all have one thing in common - a love of cooking.

Here are four recipes that get their musical juices flowing...


(Serves 4)

8 large scallops, shelled and cleaned

Finely grated zest and juice of 2 limes

10g dried wakame seaweed

½ cucumber, deseeded and finely sliced

1tsp sea salt

2cm piece of fresh ginger, peeled and cut into fine matchsticks

For the dressing:

6tbsp rice vinegar

4 umeboshi (pickled plums) finely chopped

1tbsp good quality soy sauce

1tbsp mirin

1 garlic clove, peeled and finely diced

1 spring onion, trimmed and finely sliced on the diagonal

Slice each scallop horizontally into three discs and lay the slices out on a plate, making sure they don't overlap. Mix the lime zest and juice together and pour over the scallops. Cover with cling film and chill for two hours.

Soak the wakame in warm water to cover for 15 minutes. Put the cucumber slices into a colander, sprinkle with the salt and leave for 10 minutes to soften.

Drain the wakame, cut off and discard any stems, then chop into 3-4cm lengths. Rinse the cucumber under cold water, drain and squeeze out excess water in a clean tea towel. Mix together the cucumber, wakame and ginger.

For the dressing, stir all the ingredients together in a bowl and use to dress the cucumber mixture. Divide between four bowls and serve with the chilled scallops.


(Serves 4)

½ cucumber, peeled and deseeded

2 standard sheets of toasted nori seaweed

2tbsp wasabi paste, plus extra to taste

1tsp rice wine vinegar

3tbsp water

4 cups cooked sushi rice

115g tuna, salmon or cooked prawns, cut into strips

Cut the cucumber into 10cm long matchsticks and set aside. Cut the nori sheets in half lengthways. Place a strip of nori, shiny side down, on a bamboo mat, with the shorter edge of the mat and nori sheet directly in front of you. Place a weight, such as a knife, on the opposite short end of the nori.

Mix 1tbsp wasabi paste with the rice wine vinegar and water and use this to moisten your hands. Using your fingertips, spread about one cup of sushi rice over three-quarters of the sheet in a layer about 5-7mm thick, leaving the end furthest away from you free of rice.

With your index finger, smear a thin line of wasabi paste across the width of the rice, about a third of the sheet from you. Lay out the cucumber, tuna, salmon or prawn strips along the wasabi paste.

To roll, hold the line of ingredients firmly in place with your fingertips. With your thumbs, push and turn the end of the bamboo mat up and over the filling until the two ends of nori sheet meet and form a cylinder. Press the roll firmly and evenly inside the mat. The filling should be in the centre of the rice.

Place on a board with the exposed end of the nori sheet underneath the roll and remove the bamboo mat. Repeat the process with the other three nori sheets. To serve, cut the rolls into 2.5cm rounds with a sharp knife, wiping the knife clean between cuts.


(Serves 4)

4 skinless chicken breasts, cut into 3cm cubes

For the Chicken Tikka marinade:

250ml plain yoghurt

2tbsp lemon juice

2tbsp ground cumin

2tbsp paprika

2tbsp freshly ground black pepper

1tsp ground cinnamon

2.5cm piece of fresh ginger, peeled and grated

Sea salt

For the Tikka Masala sauce:

15g butter

2 garlic cloves, peeled and crushed

1 green chilli, deseeded and very finely chopped or grated

2tbsp ground coriander

1tsp ground cumin

1tsp paprika

1tsp garam masala

½tsp sea salt

400g tin chopped tomatoes

250ml single cream

4tbsp coriander leaves, chopped

For the marinade, mix together the yoghurt, lemon juice, cumin, paprika, black pepper, cinnamon, ginger and some salt in a large bowl. Stir well and leave for up to 30 minutes. Add the chicken and turn to make sure it's well coated. Cover and leave to marinate in the fridge for at least two hours.

Preheat the grill to medium. Thread the chicken pieces onto skewers and grill, turning regularly, for about 15 minutes until the chicken is cooked through; when pierced with a knife, the juices should run clear. Place on a plate to rest while you make the sauce.

To make the sauce, melt the butter in a large saucepan over a medium heat. Add the garlic and chilli and cook for one minute, then stir in the spices and salt. Tip in the chopped tomatoes and simmer gently for 30 minutes. Stir in the cream to enrich the sauce and cook gently for about five minutes.

Pull the skewers out of the chicken. Add the chicken pieces to the sauce and place over a low heat to gently and thoroughly heat the chicken, for about five minutes.

Garnish with the fresh coriander and serve immediately.


(Makes 36)

400g plain flour

2tsp baking powder

125g butter, softened

200g caster sugar

2 medium eggs

2tsp finely grated orange zest

1tsp almond extract

75g almond flakes, toasted

1 large egg white, lightly whisked, to glaze

Preheat the oven to 190C/Gas Mark 5 and line a baking tray with baking parchment.

Sift the flour and baking powder together into a bowl and set aside. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the orange zest and almond extract. Add in the flour and stir until smooth. Finally, mix in the toasted almonds.

Divide the dough in half and shape each into a log, about 5cm in diameter. Place both on the baking tray and gently flatten. Brush the tops with egg white. Bake for 25 minutes until light brown.

Leave to cool slightly and then gently cut the logs diagonally into 1cm slices. Place flat on the baking tray and bake for a further 10 minutes until crisp. Transfer to a wire rack to cool. Store the biscotti in a paper bag to help them soften slightly.

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