RadioTimes.com’s TV Dinners series is designed to test your culinary mettle, whilst taking inspiration from some of your favourite television shows. From a modern take on Betty’s Coronation Street hot pot to a trip back in time to gorge yourself whilst sampling the delights of Downton Abbey, or perhaps a slice of the supermodel lifestyle to eat along with BINTM, before filling your empty belly with X Factor’s Chico-ry salad – each time the culinary magicians at Sous Chef will devise a new and exciting recipe for you to try…
The sequins have been sewn, the lippie applied, and the contestants are looking more preened and orange than ever before…
Switch to BBC1 at 6:30 tonight for the launch of the new season of Strictly Come Dancing. From now until Christmas, Saturday nights will be spent hunkered under a duvet watching scantily-clad celebs polka and paso doble through to Blackpool’s Tower Ballroom final.
There’s already been some controversy due to the exceptionally high-standard of some contestants. Denise Van Outen was professionally trained at Sylvia Young Theatre School, and Girls Aloud’s Kimberley Walsh has had years of lessons with the chart-topping girl group. Fresh from Olympic glory, cyclist Victoria Pendleton and gymnast Louis Smith are both in ludicrously good shape, and Michael Vaughan has the cricketer’s edge which saw Darren Gough storm to victory in 2005.
The bookies have Denise Van Outen as the 2/1 favourite, (the shortest price ever before the start of a series), but if past seasons are anything to go by the competition will be full of shock successes, injuries and comic putdowns. It’s anyone’s competition to win.
As an early tribute to whoever does waltz through to the final, we’ve pared-down this week’s TV dinner into a TV snack – and are suggesting a plate of Viennese whirls to capture the delicate grace, swoops and twirls that the contestants should be demonstrating on the ballroom dance floor tonight.
Recipe: Viennese Whirls
50g icing sugar
250g plain flour
½ teaspoon vanilla extract
250g good quality dark chocolate
13mm star-shaped icing nozzle
- Preheat the oven to 190C
- Whisk together the icing sugar and butter until pale.
- Sift the cornflour and plain flour over the sugar-butter mixture and whisk in.
- Add ½ teaspoon of vanilla extract, and use a 13mm star-shaped nozzle to pipe the swirls onto a non-stick tray.
- Put the whirls into the oven at 190C for 15 minutes.
- Heat the chocolate in a plastic dish in the microwave. Dip the biscuit whirls in the melted chocolate half coat.
For hard to find ingredients and more recipe ideas, visist SousChef.co.uk