The son of a Methodist Royal Navy chaplain, James, and his wife Patricia, a school secretary, Tim Curry studied Drama and English at Cambridge and at Birmingham University, from which he graduated with Combined Honors. His first professional success was in the London production of 'Hair,' followed by more work in the Royal Shakespeare Company, the Glasgow Civic Repertory Company, and the Royal Court Theatre where he created the role of Dr. Frank-N-Furter in "The Rocky Horror Show". He recreated the role in the Los Angeles and Broadway productions and starred in the screen version entitled "The Rocky Horror Picture Show". Curry continued his career on the New York and London stages with starring roles in "Travesties", "Amadeus", "The Pirates of Penzance", "The Rivals", "Love for Love", "Dalliance", "The Threepenny Opera", "The Art of Success" and "My Favorite Year". He also starred in the United States tour of "Me and My Girl". He has received two Tony Award nominations for best actor and won the Royal Variety Club Award as "Stage Actor of the Year".
A composer and a singer, Curry toured the United States and Europe with his own band and released four albums on A&M Records. In addition to an active movie and television career, he is a sought-after actor for CD-ROM productions. His distinctive voice can be heard on more than a dozen audio books, and in countless animated television series and videos. He lives in Los Angeles, California with his dog, Frank. Tim's favourite food, I see, is Japanese. So let's get to feeding this silver screen icon!
Smoked Salmon and Avocado Sushi
300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce (kecap manis), to serve
Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Katsu Pork with Sticky Rice
200g short-grain or sushi rice , rinsed
100g panko breadcrumbs
1 tsp turmeric
1 tbsp vegetable oil
1 egg white
450g pork fillets , trimmed and cut into 8 pieces
coriander sprigs, to garnish (optional)
pickled ginger , to serve (optional)
FOR THE SAUCE
1 tbsp vegetable oil
1 onion , chopped
1 medium carrot , grated
2 eating apples , such as Braeburn, peeled, cored and roughly chopped
2 fat garlic cloves , sliced
2 tsp medium curry powder
½ tsp ground ginger
1 tbsp tomato purée
2 tsp clear honey
1 tbsp soy sauce
1 tbsp cornflour
350ml chicken stock
1 tsp sesame oil
To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like
Ps: Evie, Sushi recipe is also just for you hun! Now you can make your own favourite food for you and Neill right at home! Mwahs xxx
Thanks again to all who view the blog everyday. Well, it seems this weeks blogs have come to a close and its time to enjoy another awesome weekend!
See ya'll on the flipside, peeps! Much love
Chef Shants xxxxx