My Signature Dish
by Carl Fogarty
Many celebrities have admitted to having a 'funny' relationship with food. But King of the jungle Carl Fogarty took the 'funny' to an extreme level when he munched on camel penis and ostrich anus in ITV's I'm A Celebrity Get Me Out of Here.
"You can't beat a bit of ostrich anus, laughs Carl as he recalls the bizarre bush tucker banquet. And it was washed down with deer blood which was the worst! It stunk like rotten liver; although it's apparently very good for you."
Foggy, who turned 50 earlier this year, will reminisce about his time in the Australian
jungle and other food-related capers durin his smash-hit 'Foggy & Whit' stage show at Preston Guild Hall on September 23rd.
Among the tales recalled by the four times World Superbike champion, and his good
mate and former British champ James Whitham, is the messy business of food poisoning in Indonesia.
Foggy & Whit: The King and I, will be the pair's first stage appearance since Carl was crowned winner of I'm A Celebrity! last year.
Carl's wife Michaela was stunned to see her usually cooking-shy hubby stirring up rice and beans in the jungle.
He adds: "I don't really get involved with cooking at home. I'll make myself a bit of breakfast - bacon and egg sandwich - or a bit of pasta at lunchtime, but apart from that my wife does all the cooking. Sunday roast is my favourite dinner, but I wouldn't know where to start cooking that myself. There's too much going on."
"If I had to name a signature dish it would be the mean chilli with beans I used to make. The last time would have been 10 years ago!"
Carl's Mean Chilli with Beans
- 1 tbsp oil
- 1 large onion
- 1 red pepper
- 2 garlic cloves, peeled
- 1 heaped tsp hot chilli powder
(or 1 level tbsp if you only have mild)
- 1tsp paprika
- 1tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- 1/2 tsp dried marjoram
- 1tsp sugar
- 2tbsp tomato purée
- 410g can red kidney beans
- Plain boiled long grain rice, to serve
- Soured cream, to serve
- Dice the onion and the red pepper. Peel and finely chop the garlic.
- Heat the oil to a medium heat, add the onions and garlic then sauté for about 5 minutes, until the onions are soft and slightly translucent. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Cook for another 5 minutes, stirring occasionally.
- Add the lean minced beef and cook until browned.
- To make the sauce, crumble the beef stock cube into 300ml hot water and add to the beef mixture. Then add the chopped tomatoes, dried marjoram and sugar (to take away the sharpness). Add a good shake of salt and pepper and the tomato purée and add to the beef.
- Gradually bring to the boil, while gently stirring, then turn down the heat and simmer with a lid on for 20 minutes, stirring occasionally.
- Drain and rinse the red kidney beans and add to the pan. Bring to the boil again then gently simmer without the lid for another 10 minutes, adding a little more water if it looks too dry. Add seasoning to taste.
- Replace the lid, turn off the heat and leave your chilli to rest for 10 minutes before serving.
- Serve with soured cream and plain boiled long grain rice.