Niall Sabongi
speaker
99 appearances
1 recordings
1 series
first heard Jul 2026
last heard 4 Jul
Niall Sabongi’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
Once again, as they start to smile and open, they'll start to open and smile at you.
They're going to cook quickly, yeah.
They're going to cook quickly.
You're talking three minutes, probably, four tops, really, until they're cooking.
And literally, just as they open, that's them.
They're going to continue cooking.
the minute they open anyway.
So if you overcook them at that stage, that's when they start to shrink and they'll get rubbery and just not as delicious.
But when you get to that stage of when they open, then you can start layering up.
So if you wanted to kind of go, you know, maybe Thai style, get a little bit of Thai paste and coconut milk,
and pop them into it or, you know, and some fresh coriander or you can just get some fresh herbs and some basil or some, you know, any of the nice kind of leafy herbs and just get those.
But again, you know, you can, you know, add in things like chorizo or throw in some pasta on top of it.
So really versatile.
A bit of cream, a little bit of creme fraiche.
And, you know, sit in the garden with, you know, with a big lump of bread and, you know, there isn't, you know, it's hard to be like, yeah.
Years ago, with my kids, we used to do messy pasta at home.
So, you know, when Natalie, my wife, wasn't there, I'd just feed the boys.
Instead of washing up all the plates, we used to just, you know, sit at the table and I'd make a big bowl of cozza, you know, the mussels with loads of tomato and loads of pasta and just throw it on the table and let it be a real messy affair and let the kids just sit there and just...
So you will get them for, I don't know, maybe 15, 16 euros a kilo.
They are a little bit of a treat, but they're local and they're gorgeous.
Showing 61–80 of 99 · page 4 of 5
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