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1 hour, 30 minutes
First broadcast:
Tuesday 06 March 2012

Richard Cadey goes in search of wanderlust by joining a commune, plus find out why model-making is a hobby worth sticking with, and chef Jak O'Donnell cooks with wild boar.

  • BBC Music

    BBC Music

    Katie Melua
  • Chef Jacqueline O'Donnell's Wild Boar Recipe

    Wild boar escalopes with Pineapple relish

    4 Wild boar leg steaks
    Seasoned flour
    1 tsp Summer harvest rapeseed oil

    1 medium pineapple cut into small dice
    2 tbsp brown sugar
    150ml apple juice
    1 de seeded red chilli finely diced
    Zest of one lime

    1. Season the steaks and heat the oil in a pan fry until golden brown either side allow to rest
    2. Heat the pineapple & sugar then add juice & chilli reduce until sticky add lime zest & season
    3. Serve
    Wild Boar Tagine
    500gr minced wild boar
    3 sprigs of rosemary leaves finely chopped
    50gr breadcrumbs
    ¼ stp harissa paste
    ½ tsp smoked paprika
    1 whole egg
    !. mix all together and seal in a pan until golden brown and set aside
    Sauce mix
    1 sweet potato/ 5 baby potatoes diced 2cm
    350ml chicken stock
    4 dried lime leaves
    ½ onion diced
    4 plum tomatoes roughly chiopped
    4 tsp fish sauce
    2 tbsp brown sugar
    1 cinanmon stic
    1tsp cardoman pods
    1tsp each ground cumin,chilli powder & turmeric
    1 tbsp root ginger finely grated
    2 garlic cloves diced
    25ml rapeseed oil

    1. In the meatball frying pan heat ginger, onion & garlic for 2 mins then add all spices cook for 2min
    2. Add the rest of the ingredients & bring to the boil put meatballs back in and cover pop in the oven gas 4 180c for 1hr
    3. Serves with couscous


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