Published Monday, 01 September 2014
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 Chips
- 500g Maris Piper potatoes, peeled and chopped into rectangles
- 4tbsp olive oil
- salt and pepper
- 90g flour
- 60ml ale
- 3 eggs
- 4 large cod fillets, cut into strips
- vegetable oil (for frying)
- Preheat oven to 220C
- Bring 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 190C
- Coat 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 Wings
- 12 x medium sized chicken wings;
- 2 cups white rice
For the wing sauce:
- ½ cup tomato ketchup
- ¼ cup cold water
- ¼ cup runny honey
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon soy sauce
- 3 fresh garlic gloves, minced
- 2 tbsp hot sauce
- 1 onion, finely chopped
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 cans mixed beans
- 1 can sweetcorn
- fresh parsley, finely chopped
- Preheat oven to 190C
- Prepare 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 Fondue
- 300g dark chocolate
- 120ml milk
- 1 tablespoon flavourless oil
- 2 punnets strawberries
- 2 bags marshmallows
- 2 bananas, sliced
- 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 News