21/10/2014
Fred MacAulay talks to Graham Norton and finds out where in Scotland impressionist Jon Culshaw went for his childhood holidays. Plus how to drive safely in stormy conditions.
-Fred talks to chat show king Graham Norton, find out what happened when Graham finally met his idol, Madonna
-Impressionist Jon Culshaw shares his memories of childhood holidays in Scotland
-Eating with others can make you fatter, find out why
-If you have to head out today, keep listening to find out how to drive safely in stormy conditions
-Chef Jak O'Donnell's cooking up a venison stew today - so tell us how do you cook yours?
-What a Thronker! Football commentator Dan Walker was the man who coined the phrase - Fred will be talking to Dan about how he's trying to get the phrase in to the dictionary.
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Jak O'Donnell's Venison Casserole
1kg stewing venison, shoulder, neck or haunch on the bone
50ml Summer Harvest Rapeseed oil
3 TBS plain flour
200gr smoked ham finely diced
200g button onions (frozen is fine)
50g unsalted butter
陆 tbs sugar
15g extra-bitter chocolate (optional)
1 lemon
2 large carrots chopped large chunks
1 onion chopped roughly
2 sticks of celery chopped
6 cloves of garlic (peel don鈥檛 chop)
1 small red chilli
4 juniper berries
20 black peppercorns
2 cloves
1 bay leaves
a large sprig of thyme
2 large strips of lemon zest
2 large strips orange zest & juice
1 cup of red wine vinegar
500ml red wine nothing too expensive聽
惭贰罢贬翱顿;听
1.聽聽聽聽聽 Prepare the meat trim any excess fat or sinew leave the bone in.
2.聽聽聽聽聽 Season with sea salt and then brown it in the oil in a fryingpan until golden all over.
3.聽聽聽聽聽 When all the meat has been well browned, fry the vegetables in the same pan. When they are nicely coloured, sprinkle over the flour and cook for a minute or two until it also lightly browned.
4.聽聽聽聽聽 Pour over the liquid and scrape up the residue from the base of the pan with a wooden spoon. As soon as it comes to the boil, pour it over the meat in the casserole. Add a touch water if the meat is not covered, put it on the stove and bring back to the boil.
5.聽聽聽聽聽 Place the casserole in an oven preheated to 170 C/gas mark 3 for 2 hours, until the meat is intact but quite tender, or Slow cooker on low for 5-6hrs Aga medium oven 4-5. Leave to cool for 20 minutes.
6.聽聽聽聽聽 Melt half of the butter in a frying pan and add the onions. Let them colour gently on all sides before adding the sugar. Let this caramelise a little, then pour in just enough water to cover the onions. Cover with a butter paper and cook for 10 minutes or until the onions are tender and the liquid has evaporated. Add the onions to the stew. Bring it very gently back to a simmer.
7.聽聽聽聽聽 (This part is Optional)Finely grate the chocolate and stir in, a bit at a time, so it melts into the stew. Proceed cautiously, tasting, adding a little chocolate and a knob of the remaining butter as required. 聽
Broadcast
- Tue 21 Oct 2014 10:30大象传媒 Radio Scotland