Louis Walsh's kitchen nightmare

Louis Walsh's kitchen nightmare

The X Factor judge Louis Walsh definitely will not be telling Simon Cowell he has cooked for four strangers on a TV show - because he knows he will be the butt of a lot of jokes.

Taking part in new series Who's Doing The Dishes? on UTV, the 62-year-old star readily admits he is such a terrible cook that he never, ever uses an oven. In fact, he doesn't rustle up a single meal for himself."I don't cook at all," he confides. "I know how to use a microwave. I dine out all the time."I don't have a signature dish because I really do not cook ever. Cooking breakfast for myself? No, no! I make coffee. I make tea and that is it!"Hosted by former Westlife star Brian McFadden, Who's Doing The Dishes? puts celebrities through their paces as they cook a three course meal for members of the public.Each week, the programme follows four guests as they attend five dinner parties secretly hosted by different mystery celebrities in their own homes.As the diners tuck in and deliver their culinary verdicts, they must try to work out who's cooking with the help of clues, which are hidden in the food as well as around the house. The guests don't know each other, but they must work together to try and figure out at the end of the evening who their celebrity host is. If the team can successfully guess the name of the celebrity every night they can win a pot of cash to split between them and the celebrity will be putting their marigolds on. If they don't, they'll be doing the dishes!First to wine and dine the contestants was Louis Walsh and given he never makes pasta or a chicken dish, why did he decide to go on the show then?"I know I can't cook but I know Brian McFadden well and he is great fun," explains the popular judge."We always have a laugh together and I thought to myself 'why not do it?' I wanted to have some fun. And the emphasis is definitely on the word fun!"Good luck Louis!Starter: Mini Fish and ChipsIngredients:500g Maris Piper potatoes, peeled and chopped into rectangles4tbsp olive oilsalt and pepper90g flour60ml ale3 eggs4 large cod fillets, cut into stripsvegetable oil (for frying)Method:Preheat oven to 220CBring a large pan of salted water to the boil and part cook the potatoes for 5 minutes.Drain well before coating the chips in Olive Oil and a pinch of Salt and Pepper, spread onto a baking tray and bake for 30-40 minutes, turning regularly.Prepare the batter by separating the eggs, putting the yolks into a large mixing bowl and the whites into a smaller mixing bowl. Whisk the whites until thick and forming peaks.Add the Flour, beer and a pinch of salt to the yolks and whisk until well mixed.Fold the egg whites into the yolk mixture and mix until smooth.Heat Oil in a deep fat fryer to 190CCoat the fish in the batter mix, ensuring a thorough covering and then place the fillet carefully into the oil using tongs.Fry for 3-5 minutes until the batter is golden brown and the fish is cooked through.Drain the fish on kitchen roll and serve with chips in Union Jack cones.Main Course: Flying Without Spicy Chicken WingsIngredients:12 x medium sized chicken wings;2 cups white riceFor the wing sauce:½ cup tomato ketchup¼ cup cold water¼ cup runny honey2 tablespoons white vinegar1 tablespoon Dijon mustard1 tablespoon Worcestershire Sauce1 tablespoon soy sauce3 fresh garlic gloves, minced2 tbsp hot sauce1 onion, finely chopped3 tbsp red wine vinegar3 tbsp olive oil2 cans mixed beans1 can sweetcornfresh parsley, finely choppedMethod:Preheat oven to 190CPrepare the Wing Sauce by mixing the all ingredients in a bowl until well combined.Dip each wing in the sauce until thoroughly covered and place on metal baking tray, bake for 35-40 minutes, basting occasionally.Mix the beans, sweetcorn and onion together in a bowl. Dress the mixture with the olive oil and vinegar and garnish with finely chopped parsley.Put the rice into a saucepan with 4 cups of water. Bring to the boil and gently simmer for 10 minutes until all liquid is absorbed.Serve the wings on a bed of rice with the bean salad on the side.Dessert: Make it Your Own Chocolate FondueIngredients:300g dark chocolate120ml milk1 tablespoon flavourless oil2 punnets strawberries2 bags marshmallows2 bananas, slicedMethod:Break chocolate into small pieces and place in a fondue pot, melt together with milk and oil.Serve in the middle of the table with marshmallows, strawberries and bananas for dipping.

© UTV

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