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19/10/2013

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 19 October 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

8 items
  • Let's Stick Together

    John Toal chats to Caroline Bradley, from Care For The Family, about a new initiative which aims to reduce separation rates among first-time parents in Northern Ireland.

     

    If you would like to find out more, please visit http://www.careforthefamily.org.uk/

  • Whole Sole with Tomatoes, Lemon and Parsley and Smoked Fish Cakes with Beetroot and Horseradish Sauce

    Whole Sole with Tomatoes, Lemon and Parsley

    Whole Sole with Tomatoes, Lemon and Parsley

     

    2 trimmed and skinned lemon sole - ask your fishmonger

    12 cherry tomatoes, halved

    2 tablespoons oil

    1 finely chopped shallot

    50g butter

    Splash white wine

    Juice 1 lemon

    Handful chopped parsley

     

    Heat the oil in a non-stick pan until hot.

    Pat the fish dry with kitchen paper and season with salt.

    Add to the pan.

    Seal off for 2 minutes then turn over.

    Lower the heat and add the shallots and half the butter.

    Cook for 2 minutes then add the tomatoes, wine and lemon juice.

    Cook for a minute then add the parsley and remaining butter.

    Cook until the butter has melted.

    Serve.

     

    Smoked Fish Cakes with Beetroot and Horseradish Sauce

     

    500g non dyed smoked haddock

    25g butter

    350g floury potatoes (rooster, queens or Maris Piper would be good)

    3 chopped scallions

    Zest ½ lemon

    1 teaspoon Dijon mustard

    Salt to taste

    Flour to shape cakes

    1 egg beaten

    100g panko breadcrumbs

    Oil for cooking

     

    Peel the potatoes and cut into even sized chunks. Boil until soft, drain and return to the pan on a low heat and cook to dry out the potatoes. Mash them.

    Rub the fish with the butter and bake in a 180˚c oven for 10 minutes or until cooked. Cool and flake into a bowl. Mix in the potatoes, lemon zest and scallions. Check for seasoning.

    Shape into 4 or 8 cakes.

    Dip in flour, shake off the excess, dip into the egg and then dredge in the breadcrumbs.

    Heat a half thumb depth of oil in a frying pan over medium heat.

    Cook the cakes for 3 minutes each side.

    Drain and serve.

     

    Beetroot and Horseradish Sauce

     

    2 tablespoons grated beetroot

    100ml sour cream

    1 tablespoon mayonnaise

    Juice 1 lemon

    2 teaspoons horseradish sauce

    1 teaspoon chopped dill

    Salt and pepper to taste

     

    Mix together.

Broadcasts

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    Cooking with Paula McIntyre

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