In a peaceful and touching interview with well-known foodie Melanie Dunea, Liam Neeson described in detail what he would want his last supper at home to be. The final touch to the mouth-watering meal, he revealed, would be for it to be cooked by Natasha Richardson, his wife who died in 2009.
Neeson was featured in “My Last Supper At Home,” a video collection featuring short films of Dunea interviewing people on what they would eat for their last meals. The video clip shows Dunea and the actor, whom she calls, “one of the finest actors of our time,” outside on a nature walk.
When first asked what he would eat, Neeson was quick to jokingly respond with, "uh, porridge," but then answered truthfully, saying "arugula, figs, blue cheese salad, a little vinaigrette dressing for a start."
As for the main course, "roast chicken, with roast potatoes, cut up, and done covered with goose fat, with petits pois and carrots," the recipe for which can be found below or here.
And the best part of any meal? Neeson reached out to his inner-American with: "And the dessert would be, good solid American apple pie with vanilla ice cream- hot apple pie!"
But the meal, Neeson admitted, would have to have been cooked by the best chef of all, Richardson. He commented that this was his favorite meal, and one that Natasha could have "cooked to perfection.”
Richardson died in 2009 after a ski accident that most thought left her only with minor injuries at first. The couple had been married for 15 years.
Liam Neeson and Gabriel Byrne present Irish Arts Center's Spirit Award to Bill Whelan
More details revealed as Liam Neeson’s ‘Taken’ sequel begins filming
Liam Neeson opens New York’s third annual Cinemagic Festival
Although Neeson is featured on the author’s website www.mylastsupper.com, Dunea has also published two coffee-table books on the subject, '50 Great Chefs and Their Final Meals' parts I and II. The books, written and photographed by Dunea, depict the chefs and their favorite dishes. After asking each participant what they would eat for their final meal, Dunea photographed them in ways representing their food choices.
'50 Great Chefs and Their Final Meals' shows “Wylie in a come-hither pose on a bed of American cheese, Lidia Bastianich in a pasta hat, and Gary Danko with his harem — there's Anthony Bourdain posing with only a strategically placed femur, Laurent Tourondel getting jiggy at the Krispy Kreme factory, and Dan Barber with the largest hog we have ever seen photographed,” according to NY Mag's Grub Street.
You can see the video of Neeson’s interview here.
Liam Neeson’s Roasted Chicken
Average sized, free range chicken
Fresh rosemary branches
Fresh black pepper
1/2 cup white wine
Preheat oven to 450*F.
Take an average sized, free range chicken and bring to room temperature.
Stuff cavity with 3 or 4 branches of fresh rosemary and some fresh black pepper and good sea salt.
Drizzle some olive oil all over bird and sprinkle again with salt and pepper.
Tuck another rosemary branch between each leg and breast.
Place in oven for 30 minutes, then reduce oven to 400*F.
Splash a little white wine over chicken.
Cook for approximately 55 minutes more, then remove from the oven.
Allow to rest for 15 minutes before serving while you make the gravy…very important part.
Log in with your social accounts:
Or, log in with your IrishCentral account:
Don't have an account yet? Register now !
Join IrishCentral with your social accounts:
Already have an account ? Log in
Or, sign up for an IrishCentral account below:
Make sure we gathered the correct information from you
You already have an account on IrishCentral! Please confirm you're the owner.
Our new policy requires our users to save a first and last name. Please update your account: