25/01/2014
John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.
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Music Played
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Wham!
Wake Me Up Before You Go-Go
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Pharrell Williams
Happy
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Perry Como
Accentuate the Positive
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Fairground Attraction
Perfect
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Deep Blue Something
Breakfast at TiffanyÂ’s
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Rare Earth
Get Ready
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Avicii
Hey Brother
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Ray LaMontagne
You are the Best Thing
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Garry Barlow & Elton John
Face to Face
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Lighthouse Family
Lifted
Burns night recipes: Rumbledethumps with Gammon in a Scotch cream sauce and Raspberry Cranachan
RumbledthumpsÌý
4 medium potatoes, peeled and cut into 2cm dice
250g peeled turnip, cut into 2cm dice
125g kale
2 medium onions, peeled and sliced
2 tablespoons cooking oil
25g butter
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Boil the potatoes, drain and cool.
Boil the turnip and when just cooked, add the kale and cook for 2 minutes.
Drain well.
Heat the oil in a large pan and add the onions.
Cook until soft and then up the heat and add the potatoes, turnip and kale.
Crank up the heat, dot the butter around the pan and cook until golden and crisp.
Serve immediately.
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Gammon steaks in a Scotch cream sauce
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4 gammon steak medallions or bacon chops
1 small onion, finely chopped
1 tablespoon oil
10g butter
splash Scotch whisky ( optional)
100ml cream
chopped parsley
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Heat the oil in a frying pan until smoking and add the gammon. Seal for 2 minutes then flip over and cook for 2 minutes on the other side.
Lower the heat and add the onions and butter. Cook until soft then flame carefully with the whisky.
Add the cream and boil to a spoon coating consistency sauce.
Add the parsley and serve.
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Raspberry Cranachan
200g fresh or frozen raspberries, defrosted
2 tablespoons raspberry jam
2 tablespoons boiling water
1 tablespoon Whisky
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Place the raspberry jam in a bowl and pour over the boiling water. Stir until smooth then add the whisky and fold in the raspberries. Set aside.
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Crunchy Oats
100g rolled oats
50ml honey
25g demerara sugar
25g melted butter
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Set oven to 180oc.
Line a baking tray with parchment paper.
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Mix the honey, sugar and melted butter together and fold in the oats.
Mix well and spread onto the tray and bake for 15 minutes or until crisp. Cool.
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500ml whipped cream
50ml Whisky
1 tablespoon sifted icing sugar
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fold together.
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To assemble, spoon some of the raspberry mixture into the bottom of 4 glasses or bowls.
Mix ¾ of the oat mixture with the cream mixture and spoon some on top of the raspberries. Spoon some more raspberries then the remaining cream mixture.
Top with raspberries and the dry toasted oats.
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You can omit the alcohol.
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Broadcast
- Sat 25 Jan 2014 10:0391Èȱ¬ Radio Foyle & 91Èȱ¬ Radio Ulster