Adele’s soaring, swooping new Skyfall song, the theme to the latest James Bond film starring Daniel Craig, is out in all its glory. The release marks Global James Bond Day, the 50th Anniversary of the first Bond film, Dr. No.
Adele teamed up with producer Paul Epworth to write the theme song, who she also worked with on her 2011 album ’21’. The theme was recorded with a 77-piece orchestra in London’s Abbey Road Studios. Adele said of the experience: “When we recorded the strings it was one of the proudest moments of my life!” The song was released at 0:07 am UK time, early Thursday evening in America.
Great isn’t it? Now, here are snippets of the other James Bond songs from the 22 films until Skyfall. There are some classics in there we’d almost forgotten about, but some absolute shockers too!
It’s a difficult decision, but we think we like Paul McCartney’s Live and Let Die song the best! He performed it at the Queen’s Diamond Jubilee Concert at Buckingham Palace don’tcha know? The biggest shock to the system though might be the news that James Bond is actually 50! But having seen a few of the pictures from Skyfall, it looks like he hasn’t aged a bit. Here’s our favorite:
Lastly, could we be celebrating James Bond without a nod to some sort of parody? British comedy legends Adam Buxton & Joe Cornish recorded separate versions of the theme to 2008 Bond film A Quantum of Solace for their radio show, and listeners picked the winner. Both are hilarious, but which do you think won the public vote?
Let’s start with some explanation. Potted is simple: the shrimps are served in a small pot, such as a ramekin. But shrimp is trickier as in Britain we refer to the bigger crustaceans (such as those served in A Salt & Battery) as prawns. Shrimp are their smaller cousins, morsels about the size of a cent coin that have a unique sweetness. Combined with spices and served with a ‘lid’ of clarified butter (traditionally to preserve) and a couple of slices of toast this makes a very low effort, yet refined, dinner party appetizer; or a supper for one. Here’s how:
Shaken, not stirred… and with a side of potted shrimp.
200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp anchovy paste or Gentleman’s Relish
200g cooked and peeled brown shrimps
Cayenne pepper, to serve
Melt the butter in a pan over a gentle heat, and then allow to simmer until you spot the first dark flecks – watch it carefully, or it will burn. Strain through some butter muslin, or two sheets of kitchen roll, into a jug.
Wipe out the pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, anchovy essence and a pinch of salt and simmer very gently for five minutes, then take off the heat and allow to cool but not set. Divide the shrimps between 4 ramekins, pressing them in tightly.
When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.
Serve with a sprinkle of cayenne pepper and a lot of hot toast.