What was your most memorable dish as a kid?
The most memorable dish from my childhood is my grandma’s Toad In The Hole. She had it absolutely nailed! Me and my brother would request it at her house every Friday! Perfect batter, juicy sausages, thick onion gravy and mashed potato.
Have you got any favourite food bars/references in music?
A (sort of) food bar that’s always stuck with me is from KRS-One on ‘1, 2, Pass it’:
“I’m the difference between endo and oregano,Imagine how fresh I am now, I made these lyrics up a years ago.”
Quick fire round:
Satay or Sweet and sour? Although I’ve got a massive sweet tooth, I’m gonna have to say satay
Smoked Salmon or Fried Harissa Bream? Huge fan of both, but I loves it spicy, so it’s Fried Harissa Bream for me.
Granola or CoCo Pops? I’d rather have a bowl of Coco Pops.
Last meal on death row?
My last meal would be crispy duck pancakes oozing with hoisin sauce to start, followed by a huge rib-eye steak with about a pint of Béarnaise sauce and rosemary sautéed potatoes on the side. Fresh mango for dessert.
What snack are you nibbling on behind the decks mid set?
Madnice Pulled Pork Brioche Buns Recipe with Sweet Potato Chips
2.5kg boneless pork shoulder, skin removed
2 teaspoons of paprika
2 teaspoons of mustard powder
1 teaspoon of garlic salt
1 teaspoon of onion salt
1 tablespoon of liquid smoke (optional)
Brioche buns (Aldi do good ones - shout to Booda French for the heads up!)
2 large sweet potatoes
2 tablespoons of olive oil
Pre-heat the oven to 150C (130C for fan oven). Rub the pork shoulder with two tablespoons of olive oil. Heat a large non-stick pan until very hot and sear the pork shoulder on all sides until golden brown.Place the meat on a wire rack in a roasting tin.
Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke (optional). Brush all over the meat.Add one cup of water to the roasting tin, cover lightly with foil and cook for 5 hours or until the meat is almost falling apart.
Drain the juices from the meat tray into a measuring jug and shred the pork using two forks, discarding the fat
Skim off the fat from the juices in the measuring jug. Mix 125ml of the juices with four tablespoons of BBQ sauce and pour over the shredded meat. You can leave this in the turned off oven to stay warm.
Pile the meat into a halved brioche bun and top with a fresh crunchy coleslaw and some thinly sliced gherkins.
Sweet potato chips
45-50 mins before the pork comes out, slice the sweet potatoes into thick chips and rub with olive oil.Place on a shallow baking tray and leave in the oven until browned and crispy.
Serve together with a portion of mayo mixed with a teaspoon of paprika.
Perfect served with a dark rum and ginger beer, with ice and slice of lime.