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Food/Recipes

Bloody Tom Bloody Kerridge!

52 replies

Jux · 22/09/2015 19:24

Lasagne. He says put in star anise (4 !!!) so I do. I've even made the little muslin bag thing.

Here's the recipe www.waitrose.com/home/tv/pasta_pizza/parky-s-top-tabletomkerridgesspaghettibolognese.html?source=aff_awin&utm_source=Skimlinks&utm_medium=affiliates&utm_campaign=bau&source=aff_awin&awc=3691_1442946215_37173d327b0c14aa5dc5634810f39810

So it's been cooking a while now, and all we can taste is aniseed. Luckily this is for tomorrow evening, but it's a huge amount of food and I shall be sad if we have to go for takeaway.

What counteracts/masks aniseed?
Has anyone made this recipe, and was it less aniseedy the next day when the flavours have melded?

Is there anything I can do?

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OooooohMissDiane · 22/09/2015 19:32

I'd recookthe mince in new stock, then cook again and once more for luck. You can also add a carrot to absorb the aniseed flavour, discarding afterwards. Big chunks.

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Lunaballoon · 22/09/2015 19:33

4 star anise is a lot! No wonder it tastes of aniseed and a bit odd for a beef ragu.

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Jux · 22/09/2015 19:49

Can't do that Ooooooh, it's at the stage where everything is in the pot doing the 1 1/2 hr simmer thing at the end of the ragu bit. I would start again and do my normal bolognese/ragu, but no more mince, butcher shut.

I'm working tomorrow so can't make it in advance - I'd have to go to butcher after work, start cooking at 4 ish for eating at 6.30/7ish.

Luna, absolutely. It was a lot of ingredients though so thought it'd be OK.

No ideas about what can kill aniseed?

I shall never do TK recipe again!

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Jux · 22/09/2015 19:51

I've given you the wrong recipe! Sorry. It's is one: www.nationalbookawards.co.uk/wp-content/uploads/sites/7/2014/10/TKBED-sampler.pdf

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ScrambledSmegs · 22/09/2015 19:54

I thought the principal was that you cooked the star anise with onions first and that enhances the flavour of the meat? So putting in a muslin bag is a bit counterproductive. Silly TK.

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Notoedike · 22/09/2015 20:37

I have tried just one of his recioes and it was a disaster and it took two bloody days - never again!

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NeverEverAnythingEver · 22/09/2015 20:57

The aniseedy thing apparently works because Heston says so with his science. But half of it would have been enough.

Actually what we do is add a small amount of 5-spice which does have star anise in it. It does add a lot of depth without being overwhelming.

But FOUR star anise. Madness.

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Jux · 22/09/2015 21:05

Well, I've added some marmite and some tomato puree and it's a bit better. I thought maybe some milk could tone it down a bit too.

It's still very liquid too. Completely wrong consistency.

Be warned! TK seems a really nice guy, but .....

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Tinfoiled · 22/09/2015 21:07

Oh God. We made this. It was foul, sorry. And we're good cooks so it wasn't a lack of skill on our part.

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Jux · 22/09/2015 21:15

I'm a good cook too - usually. My bolognese is to die for! I really really wish I'd just done that, but I wanted to make it extra extra special.

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Jux · 22/09/2015 21:20

NeverEverAnythingEver, I hate HB. He's a twat.

Actually, I could cry. It was sooooo much effort and faff. I only have limited energy and limited mobility, so it was a real effort.

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Jux · 22/09/2015 21:21

OK, enough woe-is-me.

Who's got a decent but very special lasagne recipe? I can't make it this time, but I can next time.

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Gobbolinothewitchscat · 22/09/2015 21:24

omg - that sounds disgusting. But I hate, hate, hate liquorice or anything aniseedy

I think it's s real love hate flavour. I would earn your guests because I would really not be expecting to taste that in a lasagne and I think the surprise would make me heave. I could probably try and force it down if warned though and obviously wouldn't say anything to the host!

Poor you - I would tweet TK and waitrose

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Gobbolinothewitchscat · 22/09/2015 21:24

Delia Smith lasagne is excellent

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bookbook · 22/09/2015 21:55

Could you add some oyster sauce ( makes it sweeter), and some Lea and Perrins ? - clutching at straws.
I feel your pain , I once did Jamie Olivers rabbit ragu - 2 days of cooking totally wasted .

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ouryve · 22/09/2015 22:02

I'd chuck in a load of a warm flavoured curry paste and pretend that was what you intended to make all along! Maybe just in half of it, though - then if it's still crap you've not wasted the curry paste!

The problem I have is with that much star anise and oregano in the same dish. Without the oregano, it might be easier to rescue.

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NeverEverAnythingEver · 22/09/2015 22:06

Jux I learn things from Heston. Like the aniseedy thing, and the how-to-cook-steak thing, but I draw the line and cooking scrambled eggs slowly.

To be fair he does go on a bit ...

Jamie Oliver - cannot abide him. And don't get me started on Ramsey. Or ALL THE FUCKING CHEFS WHO DO A LINE ON TELLING SILLY LITTLE MUMMIES HOW TO FEED THEIR FAMILIES. THEY CAN ALL FUCK OFF.

Sorry. Bugbear.

And sorry for your wasted effort.

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Jux · 22/09/2015 22:07

Gobbolino, if it's still disgusting in the morning, I won't be serving it.

Bookbook, does sweetness counteract the aniseed then? I could chuck in a load more sugar.

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LimpidPools · 22/09/2015 22:13

Surely not? Aniseed balls are sweet and aniseedy.

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LimpidPools · 22/09/2015 22:14

And a poor flavour for mince.

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bookbook · 22/09/2015 22:19

Just warning you Jux ! I use oyster sauce in a lot of beef stews and things to round out and give some 'oomph' to the beef flavour, ( about a tablespoon) but it has some sweetness itself, which is why I usually use it with the Lea and Perrins ( about a teaspoon) as well !

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SlipperyJack · 22/09/2015 22:19

I believe that chorizo makes everything better. Especially ragu/bolognese. Could you get some (whole not sliced), chop it into little cubes, fry and then stir into the aniseedy thing? Might take the taste away a bit!

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Notoedike · 22/09/2015 22:38

Tomato, chilli, broccoli and sausage work really well together with pasta even with aniseed added. Save it for another day in tiny portions.

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Jux · 23/09/2015 08:08

I tried putting more sugar in (his recipe says 100g of demerara - I didn't use all that, the idea made me feel ill!) but it hasn't helped. In fact it's even worse, as it is aniseedy and sweet now

I am scrapping it - will be at the butcher as soon as he opens and will get a new ragu started before I go to work.

Now, before I chuck it, what other strange things could I add to the aniseed ragu, which might help (but probably won't ) do you think?

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Gobbolinothewitchscat · 23/09/2015 08:58

You could try heating it up gently with slices of raw potato. The raw potato absorbs excess salt so it might work with the anise. However, I think the taste will be so pervasive that it will still be there. You could add some marmite to try and counteract the sugar.

But, TBH, I would just bin it but definitely tweet TK.

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