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If there’s one thing sure
to give Marlon Dingle an
excited tingle - it’s creating a
mouth-watering masterpiece
for hungry Woolpack regulars.
And the same goes for actor Mark
Charnock, the man who plays
Emmerdale’s much-loved, but largely
unappreciated chef.
Like his screen persona, Mark loves
wholesome and home-grown
ingredients to grace his plates.
He tells Stir it up: “Nigel Slater has
my favourite TV cook over time.
His food is all about butter and
cream - indulgent but beautiful.
“And I love Nigel’s Simple Suppers
series where he creates great dishes
from whatever is in the cupboard,
fridge or growing in the garden.”
A few years ago Mark, 44, dug out and
sewed a “not too ambitious” corner
of his own garden in North Yorkshire.
He adds: “I love being able to go to
the veg patch, pick a lettuce and some
beans, give them a rinse and make a
beautifully fresh salad for lunch.”
The actor’s other crops include
beetroot, parsnips (fantastically sweet
due to mother-in-law’s tip that they taste
better after a frost), runner and broad
beans, cabbage and brussel sprouts.
A love of contemporary dishes aside,
married Mark describes himself as a
“Lancastrian working-class boy”.
He says: “Nothing will ever, ever
triumph over my mum’s homemade
meat and potato pie. That would be
my death row meal!”
For his signature dish Mark has chosen
Nigel Slater’s chicken with mustard and
crème fraiche, cooked for the first time
in May this year.
“How to describe it?” laughs Mark.
“Unbelievable!”
Chicken with mustard and crème fraîche
Ingredients
Serves 4
4 Chicken thighs
250ml Crème fraîche
2-3 Heaped tbsp grain mustard
2 Garlic cloves, crushed
150g Pancetta or bacon in the piece
3 or 4 Sprigs (small) of thyme
Method
Set the oven at 200°C/gas mark 6.
Put the chicken thighs in an ovenproof
dish. Put the creme fraiche in a mixing
bowl with the mustard, crushed garlic,
a little salt and black pepper.
Pull the
thyme leaves from their stalks and
add them to the creme fraiche.
Cut the pancetta/bacon into short,
thick strips then fry in a non-stick pan
until the fat is golden. Mix with the
sauce then spoon over the chicken.
Bake for 35 minutes until the sauce is
bubbling and the chicken skin is nicely
coloured.
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