Jonathan Sriranganathan on what's next for him and his team

Jonathan Sriranganathan on what's next for him and his team

Join Peter Fegan on Saturdays and Sundays from 9am for all the latest local news.

Join Peter Fegan on Saturdays and Sundays from 9am for all the latest local news.

4BC Weekends with Peter Fegan

4BC Weekends with Peter Fegan - Highlights

Weekends with Peter Fegan

On the show: Peter covers the headlines - from pro-Palestine protests at UQ to plans for an upgrade to Brisbane’s beloved Southbank precinct. 4BC’s leading sports broadcaster Peter Psaltis joins live from an Olympics swimming simulation at St Peters Lutheran College where a record breaking performance has occurred. 

QLD State Housing Minister Meaghan Scanlon calls in to discuss the recent spate of homeless communities being locked out of toilet blocks and having water supply limited due to vandalism. Minister Scanlon talks about the complexities of homelessness and the options that the State Government and local councils are looking at to address this issue. The minister also comments on the latest polls and QLD Premier Steven Miles conceding that opposition leader David Crisufulli will likely be in the position in the future. 

Aspire Retire Financial Services co-founder Olivia Maragna joins for Money Talks during the “most exciting time of the year” - pre-federal budget! Olivia breaks down what we can possibly expect from next Tuesday's budget announcement.

Acting Assistant Commissioner Andrew Massingham joins for his weekly update on the latest local crime issues and statistics. He speaks about a recent online video of gang-affiliated youths breaking into a house and their investigations into this incident, Taskforce Guardian stats and redeployment to Townsville, as well as the current bed shortage at the watch house here in Brisbane.  

Mates in Construction Field Officer Justin Geange calls in to share his experiences with mental health and how making space for your mates can be life changing. He also calls while he is doing “a lap of Australia for mates” and tells us more about his fundraising efforts.

4BC Sports reporter Sam Leckie steps into the studio for all the latest updates, PLUS Celebrity chef Adrian ‘Richo’ Richardson calls in from a sausage sizzle fundraiser at his La Luna Bistro in Melbourne to share a recipe for smoked and glazed Pork Hocks that is a true winter warmer.

On the show: Peter covers the headlines - from pro-Palestine protests at UQ to plans for an upgrade to Brisbane’s beloved Southbank precinct. 4BC’s leading sports broadcaster Peter Psaltis joins live from an Olympics swimming simulation at St Peters Lutheran College where a record breaking performance has occurred. 
QLD State Housing Minister Meaghan Scanlon calls in to discuss the recent spate of homeless communities being locked out of toilet blocks and having water supply limited due to vandalism. Minister Scanlon talks about the complexities of homelessness and the options that the State Government and local councils are looking at to address this issue. The minister also comments on the latest polls and QLD Premier Steven Miles conceding that opposition leader David Crisufulli will likely be in the position in the future. 
Aspire Retire Financial Services co-founder Olivia Maragna joins for Money Talks during the “most exciting time of the year” - pre-federal budget! Olivia breaks down what we can possibly expect from next Tuesday's budget announcement.
Acting Assistant Commissioner Andrew Massingham joins for his weekly update on the latest local crime issues and statistics. He speaks about a recent online video of gang-affiliated youths breaking into a house and their investigations into this incident, Taskforce Guardian stats and redeployment to Townsville, as well as the current bed shortage at the watch house here in Brisbane.  
Mates in Construction Field Officer Justin Geange calls in to share his experiences with mental health and how making space for your mates can be life changing. He also calls while he is doing “a lap of Australia for mates” and tells us more about his fundraising efforts.
4BC Sports reporter Sam Leckie steps into the studio for all the latest updates, PLUS Celebrity chef Adrian ‘Richo’ Richardson calls in from a sausage sizzle fundraiser at his La Luna Bistro in Melbourne to share a recipe for smoked and glazed Pork Hocks that is a true winter warmer.

FULL SHOW: Weekends with Peter Fegan - Saturday, 11th May  2024

Pork Hocks: 

4 X 700G smoked pork hocks

1 Onion, quartered

1 carrot, cut into chunks

2 bay leaves

1 cinnamon stick

4 cloves

Peel of 1 orange

Glaze:

¾ cup Marsala

200 g softened butter

¾ cup raw sugar

Splash of brandy

Recipe

Ask your butcher to remove the knuckle end of the hock and to ‘french’ the bones for a neat presentation.

Put the hocks in a stockpot or large casserole dish with the remaining ingredients and cover generously with cold water. Bring to the boil, skimming away any impurities that rise to the surface, then lower the heat and simmer, uncovered, for 1½ hours. The meat needs to be very soft, but not falling off the bones. Remove the pan from the heat and leave the hocks to cool in the stock.

When hocks are completely cold, lift them out of the stock (which you can strain and reuse), and pat dry. Remove the skin and trim away any thick fatty bits. (they’ll make a great treat for the dog).

Preheat the oven to 190 degrees. For the glaze, use a fork to beat the Marsala into the butter. Smear it all over the hocks and sprinkle them with sugar. Arrange the hocks in a deep roasting tin and pour in the reserved stock to a depth of about 3cm. This stops the hocks from sticking to the tin, keeps them moist and reduces down to make a lovely sauce. Bake in the oven for 20 minutes, until the butter and sugar form a shiny dark glaze.

Remove the hocks from the roasting tin and keep warm while you make a quick sauce. Add a splash of brandy to the roasting tin and bubble vigorously over a high heat. Serve the glazed hocks with the sauce and heaps of mashed potatoes. 

Serves 4.

Pork Hocks: 
4 X 700G smoked pork hocks
1 Onion, quartered
1 carrot, cut into chunks
2 bay leaves
1 cinnamon stick
4 cloves
Peel of 1 orange
Glaze:
¾ cup Marsala
200 g softened butter
¾ cup raw sugar
Splash of brandy
Recipe
Ask your butcher to remove the knuckle end of the hock and to ‘french’ the bones for a neat presentation.
Put the hocks in a stockpot or large casserole dish with the remaining ingredients and cover generously with cold water. Bring to the boil, skimming away any impurities that rise to the surface, then lower the heat and simmer, uncovered, for 1½ hours. The meat needs to be very soft, but not falling off the bones. Remove the pan from the heat and leave the hocks to cool in the stock.
When hocks are completely cold, lift them out of the stock (which you can strain and reuse), and pat dry. Remove the skin and trim away any thick fatty bits. (they’ll make a great treat for the dog).
Preheat the oven to 190 degrees. For the glaze, use a fork to beat the Marsala into the butter. Smear it all over the hocks and sprinkle them with sugar. Arrange the hocks in a deep roasting tin and pour in the reserved stock to a depth of about 3cm. This stops the hocks from sticking to the tin, keeps them moist and reduces down to make a lovely sauce. Bake in the oven for 20 minutes, until the butter and sugar form a shiny dark glaze.
Remove the hocks from the roasting tin and keep warm while you make a quick sauce. Add a splash of brandy to the roasting tin and bubble vigorously over a high heat. Serve the glazed hocks with the sauce and heaps of mashed potatoes. 
Serves 4.

Richo's Recipe - Glazed and baked pork hocks

Acting Assistant Commissioner Andrew Massingham joined 4BC to break down a big week in the fight against youth crime. 

Acting Assistant Commissioner Andrew Massingham joined 4BC to break down a big week in the fight against youth crime.

Jonathan Sriranganathan on what's next for him and his team

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