MILLIONS watched Glenn Cosby in series four of the Great British Bake Off, now it’s time to get up close and personal as he makes his Fringe debut in Food Junkie, at Assembly on Roxburgh Place.
Expect a live cooking event like no other that may or may not contain nuts. Well, peanut butter to be exact.
NOW if I say, funny food to you, what do you think of? Vegetables shaped like private parts? Or foreign foods that really get lost in translation, (Australia’s Golden Gaytime ice-cream is a particular favourite of mine). For me the funniest food is peanut butter.
Peanut butter makes me laugh because I used to hate it and now I love it but with a deep and unshakeable unease.
It’s partly because it smells like feet but tastes like heaven. Because it looks like the contents of a nappy and has texture of bathroom grout. I’m not alone – some poor blighters even have a phobia, arachibutyrophobia, the fear of peanut butter sticking to the roof of the mouth.
As a kid I loved olives and anchovies but hated peanut butter. And when you’re a kid it’s everywhere, people are forever cementing sliced white together with the stuff and thrusting it at small people while they eat real food.
I wasn’t even safe at home, my brother Dave was a tease (or a sociopath as I like to call him). Dave liked nothing better than hiding peanut butter where I wouldn’t expect it - in ham sandwiches or in a salad.
Since I didn’t have a younger brother or sister I used to peanut butter abuse our (not so well-named) dog, Lucky.
I would give her a spoonful of peanut butter which would stick all around her chops, meaning that she would still be furiously licking ten minutes later. Please don’t try this on your pet and then blame me, though it is hilarious.
I don’t just not like the food I don’t like – I resent its very existence. I either have to eradicate it or make myself like it. So I kept going with small cloying doses until I began to tolerate and then love this nutty mastic.
I think my eureka moment came when I had peanut butter mixed into a buttercream which gets rid of the bathroom-sealant texture without diluting the flavour.
Put this on a chocolate cake and even arachibutyrophobes can safely enjoy it.
Glenn Cosby: Food Junkie, Assembly Roxy Central, Roxburgh Place, until 25 August, 4pm, £12-£15, 0131-226 0000
Peanut butter chocolate cupcakes
These are like Snickers bars in cake form - they aren’t just for the kids, either
150g baking margarine
150g soft brown sugar
5 medium eggs
100g self-raising flour
1tsp baking powder
100g smooth peanut butter
50g salted butter
100g icing sugar
80ml double cream
100g salted peanuts
100g milk chocolate
50g salted butter
1. Preheat the oven to 180c or gas mark 4 and line a muffin tray with large muffin cases.
2. Cream 150g baking margarine and 150g soft brown sugar in a stand mixer or with an electric hand beater until it is fluffy and pale – this will take at least 5 minutes.
3. Beat into the mixture the 5 medium eggs one by one – it shouldn’t curdle but don’t worry too much if it does.
4. Weigh the 100g self-raising flour, the 50g cocoa and 1 teaspoon of baking powder into the bowl and then fold the ingredients together with the 2 tablespoons of milk (any type) until the flour is just incorporated.
5. Fill the muffin cases full with the mixture and bake for 20 minutes or until a cocktail stick comes out clean and then leave to cool in the pans for 5 minutes before transferring to a wire cooling rack.
6. In a microwave carefully melt the chocolate and the butter and mix together.
7. In the bowl of a stand mixer beat the 50g salted butter with 100g smooth peanut butter scraping down the bowl every now until the two are completely smooth.
8. On a low speed add the icing sugar one tablespoon at a time and then beat for about 5 minutes on a high speed.
9. Add the double cream and beat on a high speed until smooth and fluffy.
10. Once the cakes are completely cool generously pipe the buttercream in a swirl on top of each cake and then generously sprinkle with peanuts and then drizzle the chocolate over the top.