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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.

1 hour, 57 minutes

Last on

Sat 25 Jan 2014 10:03

Music Played

  • Wham!

    Wake Me Up Before You Go-Go

  • Pharrell Williams

    Happy

  • Perry Como

    Accentuate the Positive

  • Fairground Attraction

    Perfect

  • Deep Blue Something

    Breakfast at TiffanyÂ’s

  • Rare Earth

    Get Ready

  • Avicii

    Hey Brother

  • Ray LaMontagne

    You are the Best Thing

  • Garry Barlow & Elton John

    Face to Face

  • Lighthouse Family

    Lifted

Burns night recipes: Rumbledethumps with Gammon in a Scotch cream sauce and Raspberry Cranachan

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 10:03