I mentioned in another post that I sat in a TV audience recently. It was a interesting and funny experience, for a comedy TV panel show named:
“Was it Something I Said”
I don’t know how much to give away but I guess you can get the premis off the internet – the Panelboard show is about quotes, asking things like who said this quote etc.
The host is David Mitchell and the Team Captains were Richard Ayoade and Micky Flanagan. The recording was the final recording of the series (although this doesn’t necessarily mean the last episode of the series). I won’t give away the guests (unless people really want to know – then ask I guess and I will say).
The show took 3 hours to record, for a half an hour episode (I’m assuming this) and there were lots of funny different random topics of conversation, such as dog penis lipstick, jumpers, America, Canada, Mexico, KFC, leatherette. I am so intrigued to see what is kept in the final edit. In my opinion the funniest bit was when David Mitchell was told to be more enthusiastic and Micky Flanaga showed him how to do it by jumping up and down in his chair like a kid. Sadly I don’t think that part will be aired!
Interestingly, after they had filmed all the content, they got David Mitchell to record over some bits again such as questions, giving points to team, doing the interval speeches, i.e before and after the advert.
I have no idea when it will air sadly but I’m looking forward to it.
Onto the main reason why my blog exists – recipes!
I have wanted make chilli jam for a long time as I thought it would taste delicious. I was correct! This chilli sauce also tastes amazing before it gets turned into a jam – if you won’t it less sweet and not a jam, just skip out the sugar stage of the recipe
Prep Time: 20 minutes
Cooking Time: 10 minutes
1 red chillies, roughly chopped
2 salad tomatoes, roughly chopped
4 lime leaves
1 lemongrass stalks, tough outer leaves removed, finely chopped
Thumbsize fresh root ginger, roughly chopped
1 garlic cloves, peeled, left whole
2 small shallots, roughly chopped
2 tbsp Thai fish sauce
1 tbsp sesame oil
1 ½ tbsp soy sauce
1 tbsp clear honey
1 ½ limes, juice and zest
75 caster sugar
4 Lamb chops
500 ml Lamb stock
Blend the top 12 ingredients.
Heat the sugar in a pot over a low-medium heat until it melts and forms a golden-brown caramel (Do not stir and keep an eye on it so that it doesn’t burn).
Once the sugar has caramelised, pour in the chilli mixture and stir well.
Bring the mixture to the boil.
Reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like.
Remove from the heat and set aside to cool slightly.
Turn on the grill to its highest setting.
Grill the lamb chops on 1 side for 3-4 minutes.
Turn the lamb chops over and grill on the other side for 3-4 minutes.
Pour the cous cous into a bowl.
Pour over the lamb stock and leave for 5 minutes.
Fluff up the cous cous