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05/02/2013

Duration:
1 hour, 30 minutes
First broadcast:
Tuesday 05 February 2013

It's what you're talking about before you're talking about it. Join Fred and Co as they try to make some crazy sense out of modern day Scotland.

  • JAK'S RECIPES

    Passion fruit & celery salsa

    • 1 small red onion , thinly sliced and rinsed in cold water
    • 1 celery stick, peeled & chopped
    • 1 Clementine or satsuma, juice only
    • 2 passion fruit , seeds and juice
    • handful fresh flatleaf parsley, stalks left on, chopped
    • large handful walnuts , shelled, lightly toasted, chopped
    • 2 tbsp rapeseed oil
    • 1 tsp soy sauce
    • salt and freshly ground black pepper
    • 2 handfuls leaves or wild rocket, to serve

    1. Combine all ingredients together & serve in a large bowl


    Pork loin with Carrot & passion fruit in toffee

    • 2 x 300gr pork Tender loin or Loin cut each in half
    • 2 large carrots , peeled
    • 50g/2oz sugar
    • 1 large tsp ground cumin
    • 25g/1oz butter
    • 1 large passion fruit , seeds only
    • salt and freshly ground black pepper

    1. slice the large carrots on a mandoline (or with a potato peeler) into wide thin strips.
    2. Heat a frying pan until hot, add the sugar and cook for a couple of minutes until slightly brown. Whisk in the butter and cumin to make a light toffee.
    3. Add the carrot ribbons to the toffee, stirring constantly so they are completely covered. Remove the pan from the heat and set the pan aside whilst Pork is cooking
    4. Heat an ovenproof frying pan until hot, add the pork and fry until golden-brown on all sides.
    5. Trasnfer to the oven to roast for 6-8 minutes. The meat will still be quite pink on the inside, so you may wish to cook it for longer.
    6. Just before serving slice pork loin & fold passion fruit through carrots.

    Churros with chilli & passion fruit
    • Vegetable l, for deep-frying
    • 75g/3oz butter
    • 200g/7oz plain flour
    • ¼ tsp baking powder
    • 1 free-range egg , beaten
    • 1 dried red chilli , chopped
    • 1 vanilla pod, chopped
    • 110g/4oz caster sugar
    • 4 passion fruit, halved, to serve

    Heat the vegetable oil in a deep-fat fryer to 180C/350FMeanwhile, heat the butter in a saucepan with 250ml/9floz water and bring to the boil.
    • Stir in the flour and baking powder and beat to a smooth batter.
    • Remove the mixture from the heat and beat in the egg until the mixture is well combined and shiny.
    • Fill the piping bag with the mixture and carefully pipe directly into the oil, either in small balls, lines, circles or spirals. (CAUTION: Ensure the oil is not over 180C/350F as the dough can explode in overly hot oil.) Do not overcrowd the fryer, you may need to fry the churros in batches. Cook for 2-3 minutes, or until golden-brown, remove from the fryer with a slotted spoon and set aside to drain onto kitchen paper
    • Meanwhile, grind the dried chilli and vanilla pod in a small processor or spice grinder to a fine powder. Mix the ground chilli and vanilla with the sugar in a bowl, then sprinkle onto a large plate. Roll the churros into the sugar mixture.
    • To serve, place the churros and passion fruit on serving plates

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