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1 hour, 57 minutes
First broadcast:
Saturday 14 September 2013

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.

Music Played

9 items
  • Go goat go! Paula McIntyre visits Adam Kelly and his goats at Leggygowan Farm near Saintfield

    Go goat go! Paula McIntyre visits some goats!
  • Cheddar and Crispy Bacon Fondue/Irish Cream Cheesecake with Candied Hazelnuts and Whiskey and Honey Roast Plums

    Cheddar and Crispy Bacon Fondue/Irish Cream Cheesecake with Candied Hazelnuts and Whiskey and Honey Roast Plums

    Cheddar and Crispy Bacon Fondue 


    1 shallot or small onion, finely chopped

    1 tablespoon cooking oil

    200ml dry white wine, local beer or cider

    ½ teaspoon honey

    100ml cream

    350g grated sharp cheddar

    1 teaspoon cornflour

    4 rashers streaky dry cure bacon


    Cook the shallot in the oil until golden. Add the wine, beer or cider and boil until the mixture has reduced by half. Add the honey and cream and boil.

    Mix the cheddar and cornflour in a bowl. Pour over the hot cream mixture and the return to the pan. Simmer gently until the mixture is creamy and smooth.

    Cook the bacon until crispy, dry on kitchen paper and chop finely.

    Add to the fondue and serve with grilled bread, celery sticks and slices of potato roasted with oil and rosemary


    Irish Cream Cheesecake with Candied Hazelnuts and Whiskey and Honey Roast Plums




    100g butter

    125g granola

    125g crushed oat biscuits


    Whizz the biscuits in a food processor or put in a plastic bag and crush with a rolling pin until fine. Add the granola and pulse in the mixer for a few seconds or crush lightly with the rolling pin.

    Melt the butter and mix into the biscuit mixture.

    Press into an 8 inch spring form tin and chill.


    Irish Cheesecake Cream


    50ml Irish cream liqueur

    600g full fat cream cheese

    100g sifted icing sugar

    300ml lightly whipped double cream


    Whisk the cream cheese, Irish cream and sugar together.

    Fold in the cream and spoon mixture onto base.

    Chill for at least 2 hours.


    Whiskey and Honey Roasted Plums


    10 plums halved and stone removed

    100g sugar

    2 tablespoons honey

    2 tablespoons water

    50ml whiskey


    Place the plums in a baking dish, flesh side up. Set oven to 180˚c.

    Boil the sugar, honey, water and whiskey until sugar has dissolved.

    Pour over the plums, cover with greaseproof and place in oven.

    Bake for approximately 30 minutes but check as plums can burst.


    Candied Hazelnuts


    100g sugar

    2 tablespoons water

    100g skinned hazelnuts


    Place the sugar and water in a non-stick pan and boil, without stirring to an amber liquid. Add the nuts and pour onto a sheet of parchment paper to cool. When cool break with a rolling pin.


    Slice the cheesecake and top with some plums and scatter with the hazelnuts.


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  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

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