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19/01/2013

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 19 January 2013

Join John Toal for big interviews, fascinating people and great craic, plus the best in home-cooked food with recipes from kitchen queen Paula McIntyre. Including News.

  • Gammon and Creamed Leeks with Turnip "Hash"

    Gammon & Creamed Leeks with Turnip "Hash"

     

    350g sliced gammon steak

    2 sticks celery, chopped

    1 large leek, split washed and chopped

    2 white onion, peeled and finely chopped

    3 tablespoons rapeseed oil

    100ml crème fraiche

    1 tablespoon wholegrain mustard

    1 small turnip, quartered, peeled and coarsely grated

    50g butter

     

    Heat one  tablespoon of the rapeseed oil in a large pan and add the gammon. Seal off and add the celery and half the onion. Cook gently for 5 minutes then add the leeks, season with black pepper and cook for a further 5 minutes.

    Add the crème fraiche and mustard and transfer to baking dish.

    Place the turnip in salted water and bring to the boil. Simmer for 1 minute then drain and dry well.

    Heat the remaining oil and butter and add the remaining half of the onion. Cook gently until golden brown.

    Mix with the turnip and press onto the gammon mixture.

    Bake in a 180oc oven for 25 minutes or until golden on top and slightly crisp. Serve with boiled potatoes or mash.

     

    Butter Braised Turnips

     

    1 small turnip, peeled and cut into 2cm dice

    50g butter

    1 tablespoon rapeseed oil

    2 onions, peeled and sliced

    Chicken stock to cover

     

    Heat the butter and oil in a large saucepan or frying pan with a lid.

    When melted add the turnip and cook until golden on one side.

    Turn and seal off on the other side. Don’t burn the butter - cook on a medium heat.

    Add the onions and cover the turnips with stock - just until barely covered.

    Place a lid and simmer for about 25 minutes or until turnips are soft. If there’s any liquid remaining when the turnips are soft, remove the lid and boil until it all evaporates.

     

    Great with roasts or sausages and mash.

     

     

  • Presenter John Toal likes it Hot!

    HOT PHAAL CHICKEN

    4 CLOVES

    4 SMALL CARDAMOM PODS

    4 CINNAMON STICKS

    2X ONIONS CHOPPED

    4X GREEN CHILLIES

    2X TABLESPOONS GARLIC AND GINGER PASTE

    1X TABLESPOON CRUSHED RED CHILLI

    1X TEASPOON TURMERIC POWDER

    1X TEASPOON GARAM MASALA

    1X TEASPOON CURRY POWDER

    4X TABLESPOONS OIL

    SALT TO TASTE

    2X TABLESPOONS FRESH CORIANDER

     

    METHOD

    In a large frying pan, sauté the cloves, cardamom, cinnamon, onions and green chillies in oil until golden brown. Add ginger and garlic paste and continue to sauté. Add crushed chili, garam masala and turmeric powder.

    Add chicken, pour water over mixture.

    Cover frying pan and let simmer for 15 minutes, until chicken is cooked.

    After chicken is well cooked, stir all together, add fresh coriander and serve.

    Have some yoghurt/milk/cold water on standby!!!      

     

     

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