I’m going to be on the radio on Sunday talking about Vincent Price, I’m very excited. It’s the Museum of Soho show on Soho Radio and you can listen to me make a fool of myself live between 10-11am. I’ll put the link to the show in this post after it has gone out too… I’ll be wearing a Hollywood Halloween cardigan (featuring Boris Karloff and Elsa Lanchester) and there must be some joke potential here about having a good cardigan for radio.
I bought it especially for the show but have already worn it twice, because it is so fab.
One of the things I’ll be taking with me to the studio is this weird and wonderful long-playing record. There really are no words to describe the brilliance, and I haven’t been able to find any extracts from this online, so if you want to hear some, tune in!
It’s one of the dozen International Cooking series of LPs that Vincent recorded in the 1970s. He talks you through recipes and includes tips on how to make your dinner party go with a swing. I’ve cooked my way through a few of the recipes on these recordings
and I made a fun video with Peter Fuller of the Vincent Price Legacy illustrating a curry recipe that I must do a blog post about soon…
But for now, here’s the chicken recipe that Vincent describes in Shakespearean stylie on this record – helpfully (as ye olde fashionede directions are a bit hard to follow) the recipe is on the back of the record.
THIS WAS REALLY DELICIOUS.
Mr R observed that the oranges, spices and prunes gave a really lovely Christmassy aroma to the chicken as he was carving it, and it was as succulent as can be. A winner of a recipe. I would definitely make this again, very autumnal and lovely.
I didn’t cook my chook for as long as Vincent directed (I have a feeling chickens are HUGE in America) – I just followed the 1.40 mins directions that came with my lovely free-range bird. I used about 50g of butter inside and out as I wasn’t sure what Vincent meant by a “cube” of butter.
I made a gravy will all the lovely pruney, orangey drippings but it was pretty salty – for the modern palate and arteries, might be worth using slightly less salt than Vincent recommends (unless you have a huge chicken of course). I had to add a LOT of red wine to the gravy to counteract the salt – ha ha! Winner, winner, chicken dinner.
I’m at the brewery this Saturday selling my breads, mustards and the Christmas batch of PiccalALEY so come on down.
And tune in to Soho Radio 10am on Sunday if you can – I need the moral support!