The Minhall and Jones Podcast - Episode 1
In which we discuss:
The missing Madeira wine; possets; how many is too many chicken thighs; tips for cooking rice; posting marrows; and early christmas preparations.
Why We Love The Tang Dynasty
Why We Love the Tang Dynasty
The Tang Dynasty is considered to be the golden age of Chinese arts and culture. It ruled between 618 to 906 A.D.
At its height it was possibly the most prosperous, well connected and influential country in the world.
Through the practice of Buddhism, its culture spread across much of Asia.
Credits:
Produced for China Media
Written and Presented by Bob Jones
Sound Design by Lisa O’Sullivan
Reviews:
“Absolutely fantastic! I’ve learnt so much about the Chinese culture with this podcast! It is a rich tapestry melded with history from over 5,000 years. It’s no wonder the culture intrigues so many. This makes me understand the Chinese mentality from a much deeper level! When all the mainstream media outlets are saying unfair things about China, I think everyone should listen to this first!”
“Charming voice and excellent pronunciation”
Photo © Rob Jones
Byron the Water Dog
Byron the labrador reflected in the waters of Llanberis Lake - 16th September 2020
CLASSIC FM - 24th - 28th August
CLASSIC FM - 24th - 28th August - Cover presenting - 0100 - 0600
Why We love the Song Dynasty
Why We Love the Song Dynasty
The Song Dynasty ruled China during one of its most brilliant cultural periods - 960 - 1279 A.D.
Exploring the history and charm of one of China’s most fascinating dynasties. Meeting its rulers, artists, poets and the people in its streets.
Credits:
Produced for China Media
Written and Presented by Bob Jones
Sound Design by Lisa O’Sullivan
Photo © Rob Jones
CLASSIC FM - 25th - 29th May
Cover presentation, Classic FM
0100 - 0600
25th to 29th May.
CLASSIC FM - GOOD FRIDAY
CLASIC FM - Good Friday - April 10th - Cover presenting 0100 - 0600
Guy Cooke - Master of Your Own Domain
How to Use the Enneagram System to Effectively Figure Out What You Want and Get It Now
The most important skill for 21st-Century success, in all areas of life, is knowing yourself and others. Going beyond surface-level understanding allows you to know how you work best and what makes you tick.
Swan by the bridge over the Tyne in Haddington, East Lothian Photo © Bob Jones
The Swan on the Tyne
A swan by the bridge over the River Tyne in Haddington, East Lothian
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Photo © Bob Jones
Motorway Services Mini Breaks!
That moment when you realise that the motorway service station is actually a nicer place to stay than your destination resort.
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Photo © Bob Jones
Bara Brith
There’s nothing nicer on a stormy and very wet Summer’s day than a lovely slice of Bara Brith, smothered with butter and lovely cup of tea. But - which is the true Bara Brith? Is there a gold standard? The journey continues.
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McDonnells Bar & Undertakers, Belmullet, County Mayo
Photo © Bob Jones
Ghosts of the Celtic Tiger
It’s estimated that there are 245,000 empty homes in Ireland, many on so called ‘Ghost Estates,’ built at a time of rapid economic growth. That surge came to an abrupt end in the financial crash of 2008. Some have suggested bulldozing them all away.
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Elderflowers: Photo © Bob Jones
Elderflower Champagne
Come the end of May, the kitchen was a hive of industry, mainly with us kids making Elderflower Champagne, much to our mother’s despair. What a mess. But the end result, flagons of beautifully fizzy fruity drink was always worth the chaos.
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Photo © Bob Jones
Teisen Lap
This is a deliciously moist light fruit cake which seldom lasted long out of the oven, mainly because as kids we'd stand in line waiting for it to come out of the AGA, and then polish it off with a glass of full cream milk. It is best eaten while still warm. We also called it Drawer cake, but that's not the proper translation, and anyhow there seem to be so many different translations and recipes for it - Moist, Slab etc. But the name doesn't really matter does it if it tastes fantastic. We'll probably include some of the variants in the final cook book. This recipe unusually calls for some glacé cherries to be hurled into the mix.
Ingredients
12oz/375g Self Raising Flour
5oz/150g Margerine
6oz/180g Sugar
8oz/240g Mixed Dried Fruit
A handful of Glace Cherries
2 Eggs from Welsh hens
5floz/150ml Milk
Pinch of Ginger
Pinch of Nutmeg
Method
Rub the margarine into the flour. Add the fruit, chopped glacé cherries and sugar. Beat the eggs into the milk and add to the mixture. Sprinkle in the nutmeg and ginger and mix well. The mixture should drop off the spoon easily. Pour into a shallow tin, and bake in a low oven (250F or 130C). You'll need to watch it to make sure it doesn't burn on the top. Remove from the oven and consume instantly! (Although take care if it's very hot)
It's lovely with a glass of creamy milk, or perhaps some Barley Wine. One alternative is to steep the fruit in Barley Wine (and a teabag) to soak up the flavour. But this is naughty.
Share!
Photo © Bob Jones
Hooray for Barrandov
Just a few miles south of the centre of Prague is one of the largest film studios in Europe. With an 80 year history and 2500 Czech films under its belt, it largely goes unvisited by the millions of tourists each year visiting the Czech capital.
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Photo © Bob Jones
Snowdon Steam Pudding
Some say the Victorian’s invented everything we know as traditional today. In this case, the Snowdon Steam Pudding was invented by a lady called Alice Corbett in 1877. Pwdin Eryri, or Snowdon Pudding, is usually served with a sweet red wine syrup, and is similar to many steamed suet puddings that emerged at the time. It was famously served at the Victoria Hotel in Llanberis at the foot of Snowdon as a reward for walkers and climbers returning after ascending to the top.
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Photo © Bob Jones
Victoria Sandwich
The Victoria Sandwich is the work horse of the cake world, but quite apart from that it’s a pleasurable cake both to make and eat. Each stage is basic, with opportunities for a clandestine nibble of the mixture, icing or topping, or finished cake.
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Photo © Bob Jones
Chocolate Fudge
Just the most amazing chocolate fudge recipe ever. Scribbled on the back of an old calendar for Wednesday, December 30th. But haven’t a clue which year. It’s quick to make and the results are fabulous.
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Lob Scouse
There’s a lot of debate about the origin of this dish. It’s part of the cooks armoury here in North Wales – good solid everyday fare for farmers and quarry workers. The first mention of the term dates back to 1706 when it turned up in a dictionary. Some say it was brought to Liverpool by Baltic sailors – in Latvian ‘Labs Kauss’ means ‘a good ladle-ful!.’
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Photo © Bob Jones
Welsh Cakes
Like Bara Brith, there are probably as many versions of Welsh Cakes as there are sheep on the mountain – and that’s a lot! Of course we think this is the best. Certainly they don’t hang around once they’ve been made. Remember to make enough to share! Once you have mastered this recipe you’ll never eat a factory made Welsh Cake again.
Ingredients:
1lb Self Raising Flour
8 oz Butter (unsalted)
5 oz Sugar
2 Eggs
3 Oz Currants
A little water if needed
Method:
Cream the butter and sugar in a mixing bowl for three to four minutes. Add the egg and currants and mix well. Slowly add the flour until the mix feels like a soft paste. Cut the mix in half – flour a board – and roll very thinly. Cut with a scone cutter. Then do the same with the second half. You should get about 25 thin slices from the mix. Ideally, use a griddle, but you can bake the cakes in a non stick frying pan. Cook for thirty seconds each side. That’s enough time, the mixture continues to cook after removed from the heat so it’s really easy to overcook them. Leave on a baking tray to cool down afterwards for about half an hour.
Only do two or three at a time. As you lay the third cake, the first will need to be turned, cooking each side for thirty seconds.Do not eat hot from the pan as they will crumble in your hands.The batch should keep up to 2 to 3 weeks.
Serve with what you fancy – try jam and cream as we do in the Café.