A couple of weeks ago, a huge crowd of us all bundled into Robbie and Bun’s flat for a large screen projector viewing of Come Dine with Me, starring none other than…drum roll… Robbie himself!
Accompanying ‘eccentric’ musician Mr Robbie Humphries in the Kensington and Chelsea competition were: ‘posh’ estate agent Nick Le Ny-Clarke, ‘outspoken’ Nana Eshun and air hostess Louise Childs, who all battled it out to scoop the £1000 cash prize.
But those wannabe winners didn’t stand a chance in the face of Robbie’s culinary prowess, musical entertainment and impressively flamboyant moustache (which he’d waxed ‘specially for his TV debut) and none of us was at all surprised when Robbie, with his smoked salmon and fennel salad, slightly dubious (but apparently very tasty) chicken crumble and classic bread and butter pudding, decisively won the day.
We all cheered heartily, raised glasses of champagne (it is Kensington and Chelsea after all) and celebrated a well-deserved victory for our friend, who put his winnings towards an engagement ring for Bun (she does love a chicken crumble).
Robbie’s (now famous) Chicken Crumble recipe
2 purple carrots, chopped into half moons
1 large head of broccoli, cut into florets
2 leeks, finely chopped
1 roast chicken
½ small celeriac, grated
100g cheese, grated
Plenty of fresh breadcrumbs
For the white sauce
75g plain flour
420ml chicken stock
Grating of fresh nutmeg
What to do with them
1. Preheat the oven to 220°C/gas mark 7. Start by making the white sauce. Melt the butter and mix in the flour, then slowly add the milk whisking constantly with a balloon whisk. Heat gently heat for about 5 minutes before adding the chicken stock and nutmeg shavings. Keep heating and stirring constantly stirring until the sauce thickens.
2. Next boil the carrots for 7 minutes and the broccoli for 4 minutes until nearly cooked through, and lightly fry the leeks for 4 minutes or so.
3. Remove the meat from the roast chicken and place in a pie dish with the carrots, broccoli, leek and grated celeriac. Add some salt and pepper and the white sauce and stir well.
4. Scatter over the cheese, followed by the breadcrumbs. Bake for 30 minutes until golden.
5. Boil the green beans for 10 minutes, then drain and toss with butter.
6. Serve the chicken crumble with the vegetables.
THE CASH COWS
To keep up to date with gigs by Robbie and Brendan’s wonderful band The Cash Cows (featured as the after-dinner entertainment on Come Dine with Me) or to book them for a party of your own, visit www.thecashcowsrock.com. You can see them in action below.