Absolutely Nothing To Talk About with Dexter Fletcher

Posted: March 29, 2012 | Author: Mel Moss | Filed under: Absolutely Nothing To Talk About, Absolutely Nothing To Wear | Leave a comment

Dexter Fletcher photographed by David Loftus

Most will know him as Baby Face from Bugsy Malone or Soap from Lock Stock and Two Smoking Barrels. I first knew him as the very handsome Spike, the American reporter on Press Gang and more recently as a man I’m lucky enough to call one of my most favourite friends.

He has the loudest and most infectious laugh I know, the most brilliant mind, a very clever eye and the voice of an angel (see clip at the bottom of the interview). Dexter Fletcher is the man of the moment thanks to his re- cent directorial debut, Wild Bill, which is in UK cinemas now and has been received with critical acclaim by some of our most formidable writers.

The Independent called it “The most affecting, funny, and sure-footed comedy-drama that we’re likely to see this year” whilst The Guardian’s Peter Bradshaw wrote “Why can’t all British crime dramas be so well written and well acted, and have a splash of comedy as confident as this?”

So here he is talking film, fashion, music, poker, steak and lots more about Absolutely Nothing :

Absolutely Nothing To Direct

This is a tough one as some things should be left as they are but ‘The Good, the Bad and the Ugly’ is one of my all time favourite films. But I’m not so arrogant and stupid to think I could do it better than it’s already been done.

Absolutely Nothing To Listen To

My wife, Dalia, directs opera and as a result I have my moments of getting into some pretty classic stuff. She is currently directing ‘Manon Lescaut’ by Puccini. Always worth a listen.

Absolutely Nothing To Read

Just started ‘The Sister Brothers‘ by Patrick DeWitt a comic anti-western. Loving every page so reading it very slowly.

Absolutely Nothing To Watch

Don’t do masses of TV but I’m happy to sit through ‘The Incredibles’ anytime.

Absolutely Nothing To Do

Then I’ll reluctantly go to the gym and see my trainer Sebo. A 6ft 9inch bastard who tries to stop me eating bread.

Absolutely Nothing To Eat

Then I’ll go to Union Jacks in Holborn and eat flat bread pizza to die for. The best around and made with all British produce.

Absolutely Nothing To Cook

Get me a rib eye and I’ll rub it with garlic and bash it with rosemary. Sublime!

Absolutely Nothing To Laugh About

Anchorman with Will Farrell. Always delivers and Steve Carrels is great in it too.

Absolutely Nothing To Wear

I love my Japanese clothes and designers so I’ll go Dover Street Market for some Comme Des Garçons or 45 RPM but you’ll have to go to Paris to find the nearest shop.

Absolutely Nothing To See

Wander over to the Tate Modern. Free and always great.

Absolutely Nothing To Play

I play poker badly and the piano even worse.

Absolutely Nothing To Get Excited About

Since directing ‘Wild Bill’ things are getting very exciting and I get more and more scripts to read. I am developing a few different ideas but my dream is to still make a Western.

Absolutely Nothing To Sing

I did a charity fund raiser for my wife and got to sing Michael Buble’s ‘Everything’ with an 80 piece orchestra. You might find it on Youtube if you’re really bored. I had the time of my life….

Make sure you go and see Wild Bill as soon as you can. It’s one not to be missed and you’ll be seeing a lot more from this very clever man with the best hair in the business.

You can also see this interview on Sabotage Times

Absolutely Nothing To Cook : Anniversary Red Onion Tarte Tatin

Posted: March 25, 2012 | Author: Mel Moss | Filed under: Absolutely Nothing To Cook, Absolutely Nothing To Eat | Leave a comment

Last night I made something sweet for our 6th “sugar” wedding anniversary. This was the first thing I ever cooked for my now husband, Jay Jay. He rather romantically remembers it as the evening he fell in love with me…..the cynic would perhaps add that he was single, hungry and living with his Mum.

It’s a pretty easy recipe and very delicious but it does take a bit of time. When cooking it yesterday, I was reminded of a time when I too was single, without children and had literally HOURS to spend reading recipe books and cooking lovely things. This time around it was all a bit of a rush and we ate rather late.

So here it is, the basic recipe is from a book called Notting Hill Cookbook by Carina Cooper which is far from being one of the greatest cook books ever written but this tart makes it almost worth while. Really it’s just an apple tarte tatin but made with onions instead of fruit. There are variations on this recipe all over the internet so you may well find an easier one – I stuck with my original for reasons of sentiment, but also added thinly sliced goats cheese and a little bit of rocket to make it look pretty.

The main part of this recipe is taken straight from the pages of Carina’s cookbook – the words in itallic are my own additions and interpretations.

Ingredients :

About 900g baby or small red onions, peeled

25g unsalted butter

1 tbsp olive oil

2 1/2 tbsps sugar – I only used 2 teaspoons as I was making a smallish one….which was more than enough sugar

Salt

A few sprigs of fresh rosemary, chopped finely

black pepper

Pack of ready made All Butter Puff Pastry (use as much as you need)

What you do :

You need a heavy cast iron frying pan for this or just one which can go in the oven.

Preheat oven to 220 C / gas mark 7. Melt the butter in a frying pan on the hob and add the olive oil. Add the onions making sure they fit cosily in one layer – I cut them in half and put the flat side down to begin with. Sprinkle with the sugar, salt and rosemary. Turn the onions until they are slightly caramelised and then add water up to the top of the onions.

I end with the onions on their rounded side down before I add the water.

Bring the onions to simmering point and then let them cook until all the liquid has evaporated (about 10-15 mins) leaving a lovely sticky glaze.

Roll out your pastry thinly to fit the top of the pan and then lay it over the onions and tuck it down snuggly round the edge of the pan. Bake in the oven until the pastry is golden brown (about 15-20mins).

Now, Carina takes the pastry off and then scoops the onions out and lays them on. I put a plate over the pan and tipped the whole lot over and it came out beautifully. That way you keep the shape of the onions and it looks like a proper Tarte Tatin.

Once your Tarte is nicely turned out on a plate, finely slice some goats cheese and sprinkle on the onions. Add a bit of pepper and a few sprigs of rosemary if you like. Rocket leaves look rather nice too.

I served it with a green salad with balsamic, olive oil and mustard dressing.

It worked beautifully…I reckon we might make 7 years thanks to this Tarte.