Binge-watching eats E-Book

Katherine Bebo

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2019

Beschreibung

Hunker down on the sofa for your next box-set binge with a themed bite to eat, or a drink to sip – from snacks and burgers to sticky cakes and strong cocktails, a fun foodie treat is within easy reach! Next time you plan a night in with Netflix why not up the ante by preparing themed food and drinks to keep your energy levels steady and make your viewing experience the best it can be. Choose from the Fantasy chapter and enjoy a slice of Sookie's Grandma's Pecan Pie while squirming at True Blood; or pick a box set and recipe from Crime and chow down on some Los Pollos Hermanos-style fried chicken with Breaking Bad; Medical ideas include some deep-pan pizza with Chicago-based ER, or if a good Legal drama is your thing join lawyer Alicia Florrick in a few shots of well-earned Tequila; Political drama gets a look in too – White House fixer Olivia Pope lives on popcorn and (really) good red wine in the sensational Scandal, or simply get the Girls round for Bundt cake to lighten the mood and forge friendships... Whatever your TV addiction, there is a snack here to enjoy while you stream the hours away.

Leseprobe

Binge-Watching Eats

Binge-Watching Eats

THEMED SNACKS AND DRINKS FOR YOUR NEXT BINGE WATCH

Katherine Bebo

Dedication

For Jonathan and Phoebe. An incentive to finally fix your TV? Happy watching and happy eating!

Designer Paul Stradling

Picture Researcher Christina Borsi

Production Controller Mai-Ling Collyer

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Hilary Bird

First published in 2019 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles. Text copyright © Bronte Aurell, Miranda Ballard, Kiki Bee, Mickael Benichou, Julia Charles, Lydia Clark, Chloe Coker, Felipe Fuentes Cruz, Julian Day, Jesse Estes, Ben Fordham, Liz Franklin, Tonia George, Victoria Glass, Nicola Graimes, Tori Haschka, Carol Hilker, Jennifer Joyce, Jackie Kearney, Dan May, Claire McDonald, Lucy McDonald, Hannah Miles, Jane Montgomery, Suzy Pelta, Annie Rigg, Angela Romeo, Tristan Stephenson, Milli Taylor, Nicki Trench, Lily Vanilli and Laura Washburn. All other text by Katherine Bebo copyright © Ryland Peters & Small 2019.

Design & commissioned photography copyright © Ryland Peters & Small 2019 (see page 160 for a full list of credits).

eISBN: 978-1-78879-255-4 ISBN: 978-1-78879-163-2

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Notes

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience; however it is important to work with only one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• Making ice cream at home – there are many good ice cream machines available. Some contain a freezer unit which enables you to churn ice cream almost instantly and others contain a freezer bowl that requires you to freeze if for about 6–8 hours. If you do not have an ice cream machine, you can still make ice cream at home. Simply place your prepared mixture in a lidded freezerproof box and pop it in the freezer. Remove from the freezer every hour or so, transfer to a large bowl and whisk with an electric hand mixer (or whisk by hand) to incorporate air and break up any large ice crystals. This will help give a light and creamy texture. Repeat this process every hour until the ice cream is frozen. Homemade ice cream will keep well in the freezer for about 2 months. While the recipes on pages 21 and 30 in this book include a homemade ice cream, you can successfully substitute good-quality store-bought versions in a similar flavour if you are short of time.

Contents

introduction

Is It Just Fantasy?

Murder & Mayhem

Go Retro

Crime & Punishment

Just for Laughs

doctors & nurses

Legal Eagles

All In a Spin

this sporting life

girls’ night in

sing-a-longs

Index

credits

Hungry for More

Gone are the days when you have to wait a whole week to find out what happens to your favourite characters in your must-watch show. No more cliffhangers, no more will they/won’t they? hand-wringing and no more ‘Argh, I missed it – I thought it started at 7 o’clock!’ outbursts. These days, we are firmly in the Binge-Watching Age. So much so that, in 2015, the Collins English Dictionary chose ‘binge-watch’ as the word of the year. We are now able to indulge in back-to-back-to-back (to-back) episodes of pretty much whatever TV show we desire. Our viewing pleasure is magnificently on-demand, so we can witness our buddies on the small screen save the day, fall in love, self-destruct and reach the top all in one sitting if the mood strikes (and we can stay awake). Want to hear Tony Soprano’s next therapy breakthrough? Just one more! Need to know if Carrie kicks Big to the curb? Keep it running! Can’t wait to find out who Don Draper seduces next?

Don’t you dare press pause!

While you’re gorging on Game of Thrones, devouring Dexter or scarfing down Scrubs, what better way to enhance your day/evening/night than with some delicious food and drink to complement your show of choice? Enter Binge-Watching Eats. Each chapter in this book outlines a specific genre and recommends various dishes and tipples that will be the perfect accompaniment to your binge-watching sesh. Forget Netflix and chill – with these delightful recipes, it’s all about Netflix and fill. Whatever excites you enough to sit on your backside for hours on end – be it comedy, fantasy, politics, crime, drama, retro shows or musicals – we’ve got you covered, and then some.

Are you feeling the lure of your sofa? Is Netflix calling? Is it time to get your digital streaming on? Before you hunker down, flick through this book and decide what you’re going to eat to keep your hunger down – you don’t want your growling stomach to interrupt your marathon-viewing. Warning: as you’re contemplating which recipe to rustle up and which TV show to dive in to, there may be some spoilers lurking (#sorrynotsorry). Once your feast is prepared, grab your ‘Thanksgiving pants’ (à la Joey Tribbiani), close the curtains, climb under your Slanket and prepare yourself for a session of serious satisfaction.

In the words of Jesse Pinkman: binge this, bitch!

“You know, maybe if you eat more comfort food you wouldn’t have to go around shooting people.”

– Hugo ‘Hurley’ Reyes, Lost

Chapter 1

Is It Just Fantasy?

the taste is out there

Featured Shows

Game of Thrones, Outlander, Dirk Gently’s Holistic Detective Agency, Lost, The X-Files, Stranger Things, Doctor Who.

Other Shows

Black Mirror, Supernatural, The Magicians, Eerie Indiana, The Flash, Arrow, Once Upon a Time, American Gods, Lucifer, The Originals, Shadowhunters, Supergirl, Smallville, Westworld, Van Helsing, Penny Dreadful, Heroes, Charmed.

How did robot dogs come to take over the world? Is that polar bear charging about in purgatory? And just why does Mulder love sunflower seeds so much? Fantasy TV can throw up some real head-scratchers. You’ll need brain food to come up with a few plausible theories. Perhaps these recipes will inspire you to arrive at answers about the space-time continuum. Maybe you’ll put together an action plan on how you’d defend your kingdom in Westeros. Or you could reach a conclusion about whether or not we’re alone in the universe. But there’s the chance that they’ll simply encourage you to sit back, eat, and watch all the mind-bending craziness unfold while you’re pulled into a black hole of deliciousness.

Lemon Cake

Channel your inner Sansa Stark and settle down for an evening of zingy escapism with Game of Thrones. Lemon cakes are Sansa’s favourite, and a preferred treat for the noblewomen of the Seven Kingdoms.

225 g/2 sticks unsalted butter, softened

250 g/1 cup clear honey

100 g/½ cup dark muscovado sugar

250 g/2 cups self-raising/self-rising flour

3 UK large (US extra-large) eggs

50 ml/3½ tablespoons London dry gin

TOPPING

200 g/1⅔ cups icing/confectioners’ sugar

grated zest of 1 lemon

a 20-cm/8-inch loose-bottomed cake pan, greased

Serves 10–12

Preheat the oven to 160ºC (325ºF) Gas 3.

Put the butter, honey and sugar in a saucepan set over a gentle heat and melt slowly. Bring to the boil for a minute, then remove from the heat and set aside to cool for about 15 minutes.

Sift the flour into a large mixing bowl and beat in the eggs. Add the honey mixture and stir in, then add the gin and keep stirring. Don’t worry if it looks a little runny – just so long as it’s smooth.

Pour the mixture into the prepared cake pan and bake in the preheated oven for 50–60 minutes. Do the skewer test; if it comes out clean, then you’re home dry. If not, give the cake a little more time in the oven, but you may want to lay a sheet of kitchen foil over the top of the cake to stop it from getting too much colour. When cooked through, remove from the oven and turn out onto a wire rack to cool completely.

To make the topping, add a few drops of water to the icing/confectioners’ sugar and mix to a spreadable consistency. Spoon the icing over the cake, decorate with a sprinkling of lemon zest and leave to set.

Scott ish Oatcakes

Transport yourself to the Scottish Highlands with these crumbly oatcakes, then head over to France (where the second season of Outlander is set) when you top them with a wonderfully smelly French cheese. A satisfied sigh is definitely in your future (or is it your past?).

200 g/1½ cups rolled/old-fashioned oats

80 g/⅔ cup plain/all-purpose flour, sifted, plus extra for dusting

1 teaspoon bicarbonate of soda/baking soda

1 teaspoon salt

1 teaspoon sugar

80 g/5 tablespoons butter, chilled and cubed

80 ml/⅓ cup warm milk

a 7.5-cm/3-inch round cookie cutter

a baking sheet, greased and lined with non-stick baking paper

Makes 16

Preheat the oven to 180°C (350°F) Gas 4.

Put the oats, flour, bicarbonate of soda/baking soda, salt and sugar in a large mixing bowl. Rub the butter into the oat mixture using your fingertips. Add the milk and bring the mixture together into a firm dough, adding a little more milk if the mixture is too dry.

On a flour-dusted surface, roll out the dough thinly and stamp out circles using the cookie cutter, re-rolling the trimmings as necessary. (You should re-roll the dough only once as it will become crumbly with the extra flour and difficult to roll.)

Arrange the oatcakes on the prepared baking sheet a small distance apart and bake in the preheated oven for 15 minutes, then turn over and cook for a further 5–10 minutes until crisp and lightly golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

The oatcakes will keep for up to 5 days in an airtight container.

Tawnies

Is it a tart? Is it a brownie? Who knows! Who cares! It’s delicious, all the same. In the zany world of Dirk Gently’s Holistic Detective Agency, where nothing is quite what it seems, navigate this mash-up of two sweet treats, just as Dirk navigates a confuddling murder case.

100 g/6½ tablespoons butter

80 g/⅔ cup icing/confectioners’ sugar

a small pinch of salt

210 g/1⅔ cups plain/all-purpose flour

1 vanilla pod/bean, split in half lengthwise and seeds scraped out

2 egg yolks

1 tablespoon cold full-fat/whole milk

BROWNIE FILLING

150 g/5 oz. dark/bittersweet chocolate, roughly chopped

75 g/5 tablespoons unsalted butter

150 g/¾ cup light muscovado sugar

2 eggs, beaten

2 balls of Chinese stem ginger, finely chopped

finely grated zest of 1 orange

a pinch of salt

55 g/scant ½ cup rice flour

½ teaspoon baking powder

1 teaspoon ground ginger

8 x 10-cm/4-inch individual tart pans

Makes 8

Cream together the butter, icing/confectioners’ sugar and salt before rubbing in the flour, vanilla seeds and egg yolks – you can do this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the milk. Work the mixture gently until you have formed a dough. Wrap the dough in clingfilm/plastic wrap and pop it in the fridge for 1 hour.

Preheat the oven to 180°C (350°F) Gas 4.

Roll the pastry between two sheets of clingfilm/plastic wrap (this will prevent you from needing to use excess flour) to the thickness of 3 mm/⅛ inch and line the tart pans with it. Prick the pastry bases with a fork, and line with baking parchment and baking beans. Bake for 5–10 minutes, making sure the pastry edges don’t brown too quickly. Remove the paper and baking beans, and bake for another 5 minutes, or until the base is lightly golden. Leave the tart cases on a wire rack to cool.

To make the brownie filling, place the chocolate and butter in a heatproof bowl suspended over a pan of barely simmering water. Stir every now and then until the chocolate and butter have melted. Stir in the sugar and remove the bowl from the heat. Whisk in the beaten eggs, stem ginger and orange zest, before sifting over the salt, rice flour, baking powder and ground ginger. Fold in until fully combined and divide the mixture between the pastry cases.

Bake for 5 minutes, before turning the oven down to 140°C (275°F) Gas 1 and bake for a further 5–7 minutes. Leave to cool slightly before removing the tawnies from their pans.

Island Poke

Filmed on a tropical Hawaiian island, Lost poses more questions than it answers. Try not to get too bogged down with it all – instead, imagine you’re lolling under a palm tree, umbrella’d cocktail in hand, indulging in this traditional Hawaiian dish. Aloha!

600 g/1 lb. 5 oz. fresh or sashimi-grade fish (tuna is classic, but to avoid eating over-fished tuna, you can substitute any other sashimi-grade fish)

½ teaspoon sugar

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

1 tablespoon finely chopped red chilli/chile

35 g/½ cup (about 5) chopped spring onions/scallions

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 large avocado, diced into 1-cm/½-inch dice

1 head iceberg lettuce or thick cucumber slices, slightly hollowed out, to serve

Serves 6–8

Trim any sinew or bloodlines off the fish. Cut the flesh into 1-cm/½-inch dice.

Stir the sugar into the soy sauce until it dissolves. Mix with the sesame oil, ginger and chilli/chile. Combine the soy dressing with the fish. Gently fold through the spring onions/scallions, sesame seeds and avocado.

Serve with lettuce leaves to wrap around or pile onto thick slices of cucumber.