Sunday with Gay Byrne

Gay Byrne

Sunday, 2-4pm

Sunday with Gay Byrne features the very best in traditional jazz, Big Band and swing, plus great competitions and CD giveaways.

There'll be the usual chat from Gay as he weaves his way through some of his often humorous weekly happenings, observations, musings and musical anecdotes.

For more about Gay, click HERE

Music played on Sunday with Gay Byrne...

Louis - The Best of Louis Armstrong

Sunday February 5th - CD Giveaway - Louis - The Best of Louis Armstrong...

We have 5 copies of this great new 2CD compilation thanks to our friends at Decca/Universal music

This double CD set spans the career of Louis Armstrong--an artist who dominated jazz and popular music for decades. The collection includes "West End Blues", "What a Wonderful World", "La Vie En Rose", "Mack the Knife", "Dream A Little Dream of Me" "We Have All the Time in the World", and many more.

To win we want you to answer the following question?
Known to millions as Satchmo - Louis also had another nickname to his family and friends. We want to know that other nickname?

Was it?

A) Chops
B) Pops
C) Bops

Text 51554
email gb.lyricfm@rte.ie
Post to Sunday with GB, RTÉ lyric fm, Limerick
We'll announce the winner on next Sundays show

Dublin 1911 edited by Catriona Crowe (Royal Irish Academy)

What I'm Reading!

Each week I'll try and recomended a good book that I'm reading.

This week I've just finished reading Dublin 1911 edited by Catriona Crowe (Royal Irish Academy)

100 years ago Ireland and Dublin were on the cusp of a dramatic decade. Little did Dubliners know of the changes coming: the lockout, the war, the 1916 rising, Independence. It was a year of a census and a Royal visit, just like 2011.

Dublin 1911, published by the Royal Irish Academy, will give people a chance, through rich illustration, fold-out census reports and previously unpublished photographs to experience the Dublin of 1911.

Gay's Tea Brack...

Gay's Tea Brack...

Ingredients:
350g. (12 oz.) Mixed dried fruit (raisins, sultanas, currants)
200g (7 oz.) Demerara or other brown sugar
300g (10 oz.) Self-raising flour.
400 ml (3/4 pint) of STRONG hot tea (made with at least 4 teabags)
1 egg

METHOD

Night before:
Put the fruit, sugar and spices into a large bowl and pour in the hot tea. Stir to make sure the sugar dissolves properly. Leave overnight. Stir before adding the remaining ingredients, as some sugar will have crystallised on the bottom of the bowl.

Next day:
1. Pre-heat the oven to 170ºC.
2. Line a loaf tin with non-stick parchment. There is no need to oil the tin - just cut 2 lengths of parchment and lay them across each other at right angles, making sure the tin is covered. The parchment should be about 2 cms above the edge of the tin.
3. Beat the egg and add it to the fruit/sugar/tea mixture. Stir well.
4. Add the flour a little at a time (use a sieve if possible), stirring well to make sure there are no lumps. The mixture should be quite runny.
5. Pour the mixture into the tin.
6. Bake for 1 ½ hours and check to see if the top is dark. If so, take it out; if not, leave it for another 15 minutes.
If you smell burning before then, or the top is blackening, take it out of the oven. Your oven may be too hot or the mixture is too dry.
7. Leave to cool for a while in the tin (it will be soft and will fall apart if you try to take it out of the tin while it's still very hot). Then remove it from the tin and leave it on a wire rack to cool. Remove the parchment when it is cool, and when cold wrap it in an airtight wrapper (clingfilm or tinfoil); it will remain fresh for several days.