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1 hour, 30 minutes
First broadcast:
Saturday 23 August 2014

John Toal looks at health, relationships, hobbies and family, with music and chat, big interviews, fascinating people and great craic. Plus recipes from Paula McIntyre.

Music Played

7 items
  • Grilled Spiced Pork Fillet Escalope, Creamed Curried Lentils and Kasundi Chutney

    Grilled Spiced Pork Fillet Escalope, Creamed Curried Lentils and Kasundi Chutney

    Grilled Spiced Pork Fillet Escalope

    2 pork fillets, trimmed and silverskin removed (your butcher will do this)

    1 teaspoon turmeric

    1 teaspoon smoked paprika

    ½ teaspoon garam masala

    1 tablespoon cooking oil


    Cut the fillets in half lengthwise.

    Cut them in half through the middle and open like a flap.

    Cover with cling and beat with a rolling pin to flatten slightly.

    Mix the spices with the oil and paint all over the pork fillet.

    Heat a pan or griddle pan until hot and season the pork with salt.

    Place on the pan and cook for about 3 minutes each side or until cooked through. Allow to rest.


    Creamed Curried Lentils

    1 tablespoon cooking oil

    1 onion, peeled and chopped

    1 clove garlic, minced

    10g grated fresh ginger

    2 teaspoons curry powder

    100g washed red lentils

    500ml chicken stock

    4 tablespoons double cream


    Cook the onions in the oil over a low heat until golden.

    Add the garlic and ginger and cook for a minute.

    Add the curry powder and cook for 30 seconds.

    Add the lentils and stock. Bring to the boil and simmer until the lentils are soft and most of the liquid has evaporated – about 20 minutes.

    Add the cream and blend. Check seasoning.


    Kasundi Chutney

    500g ripe tomatoes, chopped roughly

    4 tablespoons cooking oil

    2 teaspoons mustard seeds (yellow are available in most supermarkets but you could add black as well)

    2 teaspoons cumin seeds

    1 teaspoon turmeric

    30g grated root ginger

    2 cloves garlic, minced

    1 green chili, deseeded

    100ml malt vinegar

    75g brown sugar

    1 teaspoon salt


    Heat the oil in a saucepan and add the mustard and cumin seeds.

    When they pop, add the ginger, garlic and chilli and stir to cook for a minute.

    Add the turmeric and cook for a couple of seconds then add the tomatoes and salt. Cook for 2 minutes on a high heat and then add the vinegar and sugar. Bring to the boil and then simmer until most of the liquid has disappeared. Check seasoning and bottle in sterilized jars.





  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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