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Cook With Me

Have you ever wondered what it might be like to virtually cook along with professional chefs, food lovers or even complete strangers? Cooking with someone else is such a beautiful shared moment, it’s a chance to create collectively, to build, to taste and to listen. Our experience with food is often intertwined with memories, perspectives and personalities...when coupled with methodology and passion, you have the building blocks for deeply engaging and meaningful audio interaction. In our brand new series of ‘Cook With Me’ we offer listeners the opportunity to cook along with others (in real time); from known and respected chefs, to complete strangers. This is a delicious and intimate culinary encounter. It goes a little like this: Ingredients and recipes are posted on the ‘Cook With Me’ page on RamsgateRadio.com, you press play and away you go! 

Cook-Along

Cook-Along

 

(HINT! HINT!)

Recorded in Binaural so put on your headphones

Episode Two:

Adrian Mowl 

Ingredients

  • Cuttlefish 500g

  • Raw tiger prawns 8

  • White crab meat 100g

  • Fresh mussels 200g

  • Cod’s cheeks 2

  • 1 onion

  • 1 carrot

  • Half leek

  • Quarter of chilli

  • 25grams fresh ginger 

  • 3 garlic cloves

  • Pinch of saffron

  • 3 star anise

  • Bay leaves

  • Sweet smoked paprika 

  • 250g risotto rice 

  • 2pints fish stock

  • 1kg fish bones and shells

  • Kombo

  • 10 dill stalks

  • 100 ml cream 

  • 50g grated Parmesan 

  • Fresh chopped chives

  • 50g sweet corn optional 

  • Cherry Tomatoes 8 optional

Method: 

For the fish stock add 2 and half pints water into a pan, add bones, star anise, dill, half onion, bay leaves, prawn shells, chopped leek and celery. Cook for a hour on slow simmer. Add mussels on top cook until they open, take them out and save mussel meat.  Leave aside to rest then strain into new pan keep hot.  

 

Slice cuttlefish into small pieces and cook with smoked paprika, prawn heads and splash of olive oil. Put a lid over the pan and allow it to cook in its own juices for 40 mins. Once done, set aside. 

To make risotto cook diced onion, leek, garlic, ginger, celery in oil and butter for 10 mins with lid on low heat. Add cuttlefish mix then add rice then slowly add a ladle of stock and continue to mix non stop for twenty minutes, adding a ladle at a time until it's all absorbed. Add prawns 10 mins into the process, after around 15 minutes add cod cheeks, cook for further 15 minutes and then add picked mussels. Add the crab, parmesan and cream. To finish throw on the chopped chives, roasted sweet corn and blistered cherry tomatoes. Serve into warm bowl - the consistency should be like wet porridge.

 

(HINT! HINT!)

Recorded in Binaural so put on your headphones

Episode One:

Sarah Barrett 

Ingredients

Brownie Base 

  • 200g unsalted diced butter 

  • 175g whole meal rye flour 

  • 50g coco powder

  • 1/2 tsp baking powder 

  • 30g dark chocolate chopped (65-75% coco solids - Can use less percentage but better with higher)

  • 1tsp vanilla (optional)

  • 150g caster sugar ( I like golden) 

  • 220g soft light brown sugar

 

Note: The above can be used to make plain brownies. Also note that for gluten free just use GF flour & baking powder 

 

Nutella fudge topping 

  • 1 can of condensed milk 

  • 50g unsalted butter

  • 25g dark chocolate chopped or milk if you want less rich

  • 1 cup or half jar or Nutella 

 

Topping 

  • 1 cup chopped dark chocolate 

  • 1 tbsp not melted coconut oil 

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