Martin Kemp asked the important questions when he came on Dish.
Best known as the bassist in Spandau Ballet, Martin Kemp, alongside his brother, Gary, formed one of the most successful Brit pop bands of the 80s selling over 25 million albums worldwide. In the late 90s, Martin swapped the stage for the small screen and joined EastEnders as bad boy Steve Owen.
These days, Martin and his son Roman are regulars on Celebrity Gogglebox and he has just released his brand new book Ticket to the World: My 80s Story, an evocative memoir and joyous celebration of the culture of the decade.
Happily, Martin is a huge fan of Italian food so Angela prepares a creamy mushroom & cavolo nero pasta. The dish features handmade tagliatelle, a mix of porcini and chestnut mushrooms (with a drop of Marmite), cream and grated Parmigiano. It’s paired with freshly squeezed apple juice, a gift from Martin’s garden.
In the episode, Nick Grimshaw gets schooled on some great 80s icons, spag bol, George Michael and shoulder pads.
Find all Dish episodes here: https://pod.link/1626354833
Are you milk in or milk out milk out milk milk out yeah some people do it in some people do it but I do it out cuz I do it like my grandmother she never put milk in oh cuz ITI bolog in the sauce
She can put a bit of milk yeah when it’s all cooked and it is sitting there for a little bit fermenting whatever it does right coning coning right they love that word in the kitchening you had a little bit of milk give it a little bit better thickness and consist everybody over side
Is know that I’ve never heard of that yeah
45 Comments
Is this one of the Kemp Brothers from Spandeau Ballet?
What in gods name. Fucking grate some cheese on it lmao
Or you could use cream like a normal person..
Milk in, when heating baked beans, makes them lovely and creamy
Ye I was at catering college and used a bit of tomato purée for the tomato component and the rest of the sauce i used milk. Did it because I saw Rick stein do it on the telly the night before. The annoying “tutor” wasn’t impressed. But he was an annoying little scouse rat c#%t anyway so WGAF?! Was delicious! Think it got binned 😂
MILK?! My thoughts exactly
Milk??
I've never heard this. That's so interesting will
Try this
Milk and a pinch of sugar, pre congealing 😊
Milk in only to lower the acidity of the tomatoes. My father was from Booogna and never put milk in it. To have a better thickness you just let it simmer for a longer time. We usually have it cook between 3 and 4 hours.
Ive learnt you can add a spash of milk to any sauce as its reducing to give some richness, and a knob of butter into anything and everything never goes a miss
I’ll throw some butter in the next day when it’s leftovers. Handles any dryness that might have happened in the fridge and it tastes so creamy
It’s the best!
I just heard of this for the first time today when I was making some and looking up a red wine substitute (I was out). I had no idea this was a thing! And then low and behold, this vid pops up!
The milk is there to tenderise the meat, thats why its full fat, you cant even taste it
No milk
I've only known cream.
Ewwww no milk😝
Milk no but a little cream sometimes
I'm team "What Milk?"
I use a little cornstarch with some milk to all body but never on its own
Lactose intolerant……eating out is getting more and more difficult. Milk and cheese on everything and sugar to…..
Then it’s more like ragu, bolognese is creamier and has milk
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I have never heard of that before.
Thought was talking about making a cuppa 😂😂
Definitely milk out! The reason why I love bolognese is because it's tomato based.
Tomato with milk is a big no. The same reason why I would never make/order tomato cream soup. It's just sooo wrong.
Oh heck yes, i put 2 cups of raw milk, straight from my cow… its amazing, makes a glossy sauce, cuts down the acid in the tomatoes
Only smart arses add milk. It adds nothing to the flavour and in a tomato based sauce is frankly a little bit weird.
I started adding cream to my dishes kind of randomly and it makes lots of meals really deelish!❤
I put a little ricotta in!
No milk thankyou
English people are weird all around. Thank God I'm from the United States
I'm beginning to think that Britain's don't know what Bolognese is… it's not tomato sauce with some mince…
Fermenting 😂
Sounds gross
I usually add in a bit of laban cream at the end and mix it in to add creaminess.
Breast milk of a cow ? Yuk
Nah. Cream!
Her Nonna didn't make Bolognese because it didn't exist, but no, traditionally you wouldn't put milk in a ragu!
Ive always quite fancied Martin Kemp, he has aged beautifully
You add it to the mince, It's to tenderise the meat.
Milk is put in to tenderize the meat I thought.
I love it all acidic no milk for my bol
Is the chap in the white pulley transitioning