With the exception perhaps of American Pie, gigs rarely rock to the sound of songs about food.
Musicians tend to prefer coffee and cigarettes to a nicely balanced risotto, and so food has become the preserve of novelty records such as music hall’s Boiled Beef And Carrots or more recently, a certain singing chef on South Park.
But this month sees a new cookbook that admits something we’ve all been suspecting. After Status Quo frontman Francis Rossi fights through the fans, dives into his blacked-out limo and screeches off – he’s thinking about getting his raw fish onto marinade, rather than seasoning his groupies with a champagne shower.
The Teenage Cancer Trust’s Rock Star Cookbook features over 60 musicians and their recipes (although, strangely, no Bucks Fizz). From Katie Melua to Cliff Richard and Paul Weller, they all have one thing in common – a love of cooking.
Paul Weller loves… the perfect amaretti biscotti:
(Makes 36)
400g plain flour
2tsp baking powder
125g butter, softened
200g caster sugar
2 medium eggs
2tsp finely grated orange zest
1tsp almond extract
75g almond flakes, toasted
1 large egg white, lightly whisked, to glaze
Preheat the oven to 190C/Gas Mark 5 and line a baking tray with baking parchment.
Sift the flour and baking powder together into a bowl and set aside. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the orange zest and almond extract. Add in the flour and stir until smooth. Finally, mix in the toasted almonds.
Divide the dough in half and shape each into a log, about 5cm in diameter. Place both on the baking tray and gently flatten. Brush the tops with egg white. Bake for 25 minutes until light brown.
Leave to cool slightly and then gently cut the logs diagonally into 1cm slices. Place flat on the baking tray and bake for a further 10 minutes until crisp. Transfer to a wire rack to cool. Store the biscotti in a paper bag to help them soften slightly.
Love Music Love Food: The Rockstar Cookbook is published by Quadrille, in support of Teenage Cancer Trust, priced £30. Available now
From Shropshire Star
