Marty in the Morning.

    Monday to Friday, 7 - 10am



    Neven's Recipes - Crispy Chicken Schnitzel

    Something for the Kids - Crispy Chicken Schnitzel Baps

    This recipe makes a little chicken go a long way and is the ultimate chicken burger for children.

    It doesn’t take long to prepare, especially if you have some breadcrumbs tucked away in the freezer. Serves 4

    25g (1oz) seasoned flour, 1 large egg

    1 tbsp milk, pinch of salt

    50g (2oz) fresh white breadcrumbs

    2 tbsp freshly grated Parmesan

    2 large skinless chicken fillets

    2 tbsp olive oil

    knob of butter

    4 white bread rolls, sea salt and freshly ground black pepper


    2 carrots, finely grated

    ¼ head of white cabbage, tough core removed and shredded

    4 tbsp mayonnaise.

    Put the seasoned flour on a flat plate. Beat the egg, milk and a pinch of salt in a shallow dish. Put the breadcrumbs and Parmesan in a separate shallow dish, then season with salt and pepper.

    Cut each chicken fillet in half so that it almost opens out like a butterfly, then cut all the way

    through – you’re looking to get 2 even-sized, thin pieces of chicken from each breast. Dust in the seasoned flour, shaking off any excess, then dip in the beaten egg and then coat in the

    Heat a large non-stick frying pan over a medium heat. Add the oil and then add the butter. Once the butter stops sizzling, add in the coated chicken pieces and sauté for 2–3 minutes on each side, until cooked through and golden brown.

    Meanwhile, to make the coleslaw, put the carrots and cabbage in a bowl and fold in the mayonnaise, then season to taste. Split the bread rolls in half and lightly toast them.

    To serve, spread the bottom halves of the bread rolls with the coleslaw and put a crispy chicken schnitzel on top. Cover with the toasted bread roll tops.


    Neven' Recipes - Homemade Pizza

    Serves 4

    350g (12oz) strong white flour, extra for dusting

    7g sachet easy-blend yeast

    1 tsp salt, 225ml (8fl oz) warm water

    2 tbsp extra virgin olive oil, extra for greasing and drizzling, 2 tsp semolina or dried white breadcrumbs

    8 tbsp passata rustica (crushed tomatoes)

    a few fresh basil leaves, torn, extra to garnish

    150g (5oz) ball of mozzarella, drained and roughly chopped 25g (1oz) freshly grated Parmesan

    40g (1 ½oz) rocket sea salt and freshly ground black pepper.

    Place the flour, yeast and salt in a food processor fitted with a dough attachment (or use a bowl and a wooden spoon if you don’t have a processor). Mix the warm water and oil in a jug. With the motor running, slowly pour the oil mixture through the feeder tube (or stir by hand) and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.

    Transfer the dough to a lightly oiled bowl. Rub the top with a little more oil and then cover with a clean, damp tea towel. Set aside at room temperature for 1 hour, or until the dough has doubled in size. Preheat the oven to 240°C (475°F/gas mark 9).

    Punch the dough down with a clenched fist. Remove the dough from the bowl and knead for a couple of minutes until smooth, then cut in half and roll each half out on a lightly floured surface into a 25cm (10in) circle. Sprinkle the semolina or breadcrumbs onto 2 large, flat baking sheets and transfer the pizza bases on top.

    Season the passata to taste and then spread it over the pizza bases, leaving a 1cm (½in) border around the edges. Scatter over the basil, then drizzle over a little olive oil and scatter the mozzarella and Parmesan on top. Bake for 10–12 minutes, until the base is crisp and the cheeses are bubbling and lightly golden. Remove from the oven and drizzle over a little more olive oil, then scatter over the rocket and garnish with more basil. Season to taste.

    To serve, cut the pizzas into wedges and arrange on warmed serving plates.



    American Hot

    Prepare the bases with the passata, basil and olive oil and then scatter over 50g

    (2oz) thinly sliced pepperoni and 50g (2oz) drained, sliced jalapeño chillies (from a

    jar or can). Finish and serve as described above.


    Nevens Recipies - Fruity Bread and Butter Pudding.

    Back to basics:


    Fruity Bread and Butter Pudding


    An Irish country kitchen classic that should have a soft set texture with an exquisitely light spicing of nutmeg and vanilla, a few finely chopped prunes and sultanas and a wonderful buttery top.

    To make it even more delicious, try making it with day-old croissants or brioche.

    Serves 4–6

    4 eggs

    300ml (½ pint) milk

    150ml (¼ pint) cream

    finely grated rind and juice of 1 lemon

    1 vanilla pod, split and seeds scraped out

    50g (2oz) caster sugar

    250g (9oz) sliced white bread (6 slices)

    75g (3oz) butter, softened, extra for greasing

    75g (3oz) ready-to-eat dried prunes, finely chopped

    75g (3oz) sultanas

    good pinch of freshly grated nutmeg

    4 tbsp marmalade

    icing sugar, to dust pouring cream or vanilla ice cream, to serve

    Preheat the oven to 180°C (350°F/gas mark 4). Lightly butter an ovenproof dish that’s about 25cm x 16cm (10in x 6in) and 2.5cm (1in) deep.

    Beat the eggs, milk and cream together in a large jug. Mix together the lemon rind and juice, vanilla seeds and sugar in a small bowl and then add to the egg mixture, beating lightly to

    Spread the slices of bread with the softened butter and cut off the crusts, then cut into triangles.

    Scatter half of the prunes and sultanas into the bottom of the buttered dish and arrange a layer of the bread triangles on top. Pour over half of the egg mixture, pressing the bread down gently, then repeat the layers with the remaining ingredients and sprinkle the nutmeg on top.

    Place the dish into a roasting tin and fill with warm water until it comes three-quarters of the way up the dish. Bake for 30–35 minutes, until just set.

    Meanwhile, sieve the marmalade and then heat it in a small pan. Brush the top of the cooked pudding with the marmalade to form a nice glaze when it comes out of the oven. Dust lightly with icing sugar.

    To serve, cut into slices while still warm and arrange on warmed serving plates with pouring cream or ice cream.


    Nevens Recepies - 'Left overs' Turkey/Chicken Satay & Vegetable Noodles

    Left overs Turkey/ Chicken Satay Vegetable Noodles
    This recipe is great to use up any leftover turkey from Christmas Day.

    It packs a powerful flavour punch and is just the ticket after the excesses of the festive season. Stir-frying is a traditional Chinese cooking technique that's very easy to master.

    This recipe is great to use up any leftover turkey from Christmas Day. It packs a powerful flavour

    punch and is just the ticket after the excesses of the festive season. Stir-frying is a traditional

    Chinese cooking technique that’s very easy to master. To check if the vegetables are cooked,

    pierce them with the tip of a knife – they should feel as soft as butter.

    Serves 4–6


    275g (10oz) fine egg noodles

    1 tbsp sunflower oil

    1 large red pepper, halved, seeded and thinly sliced

    225g (8oz) fine green beans, trimmed and halved

    175g (6oz) baby corn, halved lengthways

    2 garlic cloves, crushed

    400g (14oz) can coconut milk

    350g (12oz) leftover cooked turkey meat, cut into bite-sized pieces

    100g (4oz) crunchy peanut butter

    2 tbsp dark soy sauce

    2 tbsp sweet chilli sauce

    1 tsp light muscovado sugar

    juice of ½ lime

    50g (2oz) cashew nuts, toasted and finely chopped

    handful fresh coriander leaves, to garnish


    Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or

    according to the packet instructions.


    Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper,

    green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender,

    sprinkling over 1 tablespoon of water if the mixture is getting too dry.


    Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce,

    chilli sauce, sugar and lime juice. Stir-fry for another 2–3 minutes, until all the ingredients are

    piping hot.


    To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander.



    Neven's Recipies - Maple Glazed Ham



    A traditional ham is the perfect choice if you’ve got hordes of visitors to feed, so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Have you ever wondered what the difference is between ham, bacon and gammon? Bacon is cured pork; gammon is a hind leg cut of bacon; and once gammon is cooked, it’s called ham. Any leftovers from this ham or a turkey can be used in countless other dishes, such as in a creamy filling for vol-au-vents, in risottos or just the ham is excellent for a spaghetti carbonara, so there’s no waste – even the bone will make a wonderful stock.


    Serves 10–12

    5.25kg (11lb) leg of gammon (on the bone and skin on)

    4 celery sticks, roughly chopped

    2 onions, sliced

    1 bunch of fresh thyme

    1 tbsp black peppercorns

    200ml (7fl oz) Irish whiskey

    200ml (7fl oz) maple syrup

    2 tbsp redcurrant jelly

    2 tbsp balsamic vinegar

    1 tbsp ground allspice

    1 tbsp whole cloves

    Pineapple salsa:

    1 ripe pineapple, peeled, cored and cut into 1cm (½in) dice

    1 tbsp caster sugar

    1 small red onion, finely chopped

    finely grated rind and juice of 1 lime

    ½ large red chilli, seeded and finely chopped

    1 tbsp chopped fresh mint

    1 tbsp chopped fresh coriander

    2 tsp freshly grated root ginger

    sea salt and freshly ground black pepper

    Although gammon is less salty nowadays, soaking is still a good idea. Place the gammon

    in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.


    Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g

    (1lb) plus 20 minutes – a 5.25kg (11lb) joint should take about 4 hours. Place in a large pan, cover with water and bring to the boil, skimming off any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until it’s cool enough to handle.

    Preheat the oven to 180°C (350°F/gas mark 4).

    Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Place the whiskey in a pan with the maple syrup, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Stud the ham with the cloves and place in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 1 hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

    Meanwhile, make the pineapple salsa. Mix the diced pineapple with the sugar. Heat a non-stick frying pan over a high heat, add the pineapple and cook quickly for about 2 minutes to lightly caramelise it. Tip into a bowl and add the onion, lime rind and juice, chilli, herbs and ginger. Season to taste and set aside to allow the flavours to develop.

    To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness.

    When you reach the bone, insert the knife at a flatter angle and slice across the top of

    the bone. Turn over the leg to carve slices from the other sides. Arrange on serving plates with spoonfuls of the pineapple salsa.



    Neven's Recepies - Christmas Turkey

    If you want to be sure that your turkey is cooked, invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind. Ask your butcher for the giblets with your turkey, as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, 6 whole peppercorns, 2 bay leaves and a sprig of thyme. Pour in 1.2 litres (2 pints) of water and bring to the boil, then reduce the heat and simmer

    for 45 minutes. Strain and use as required.


    Serves 10–12

    6kg (13lb) oven-ready turkey, at room temperature(preferably free range)

    100g (4oz) butter, at room temperature

    1 tbsp plain flour

    3 tbsp ruby red port or red wine

    600ml (1 pint) turkey or chicken stock

    sea salt and freshly ground black pepper

    small bunch of fresh herbs, to garnish (to include rosemary,sage and thyme)

    crispy roast potatoes to serve

    roasted root vegetables with sesame seeds ,to serve

    Brussels sprout crumble ,to serve

    Herb stuffing:

    75g (3oz) butter

    1 large onion, diced

    175g (6oz) fresh white breadcrumbs

    1 tbsp chopped fresh flat-leaf parsley

    1 tsp chopped fresh sage

    1 tsp chopped fresh thyme leaves

    Preheat the oven to 190°C (375°F/gas mark 5).

    To make the stuffing, melt the butter in a frying pan over a medium heat. Add the onion and cook for a few minutes, until softened but not coloured. Place the breadcrumbs in a bowl and tip in the cooked onion and the parsley, sage and thyme. Mix well to combine and season to taste.

    To stuff the turkey, start at the neck end, where you’ll find a flap of loose skin. Gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey and secure it with a small skewer.

    Smear the skin of the turkey all over with most of the butter and season generously. Turn the turkey breast side up and tie the tops of the drumsticks with string. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – a 6kg (13lb) turkey should take about 4 hours 40 minutes to cook.

    Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat this with another sheet of foil, this time across the tin. Lightly butter the foil once again. Place the stuffed turkey breast side up in the centre of the foil, then wrap loosely to enclose, allowing air to circulate around the turkey.

    Place in the oven and cook according to your calculated cooking time, carefully unwrapping and basting every 40 minutes. For the final hour, fold back the foil and use it to cover the ends of the drumsticks to prevent them from burning. Baste well and return to the oven. The turkey should be a rich, dark brown colour. To be sure it’s cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a warmed serving platter. Cover with foil and

    leave to rest in a warm place for at least 10 minutes, or up to 30 minutes is fine.

    Remove the foil from the roasting tin and pour any juices that collected in it into the tin. Place the tin directly on the hob over a gentle heat and skim off any excess fat from the cooking juices.

    Stir the flour into the tin’s residue. Cook on the hob for 1–2 minutes, stirring until golden. Pour in the port or red wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened to a gravy consistency, stirring occasionally. Season to taste.

    To serve, garnish the turkey with the bunch of herbs in the cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, roasted root vegetables and Brussels sprout crumble.



    Neven's Recipie's - Mixed Fish Platter with Pickled Cucumber and Red Onion

    Mixed Fish Platter with Pickled Cucumber and Red Onion

    A lovely, easy starter with gorgeous flavours that’s just down to some clever shopping.

    Much of it can be made ahead of time, leaving you to enjoy your guests.

    Serves 4–6

    Pickled cucumber and red onion:

    4 tbsp rice wine vinegar,2 tbsp caster sugar
    1 baby cucumber, pared into thin strips with a vegetable peeler and then halved lengthways, 1 red onion, cut into fine wedges

    Smoked mackerel pâté:

    225g (8oz) smoked mackerel fillets
    73g (3oz) cream cheese,1 tbsp snipped fresh chives, extra to garnish

    1 tbsp creamed horseradish
    1 tsp prepared English mustard juice of ½ lemon dash of Tabasco

    Garlic stuffed mussels:

    450g (1lb) fresh mussels, 50g (2oz) butter
    2 garlic cloves, crushed, 50g (2oz) fresh white breadcrumbs
    1 tbsp chopped fresh flat-leaf parsley, squeeze of fresh lemon juice

    Sizzling seafood:

    4 tbsp olive oil, knob of butter,1 red chilli, halved, seeded and cut into rings

    1 garlic clove, thinly sliced, 12 large raw Dublin Bay prawns, peeled
    and cleaned 12 crab claws, ½ lemon, pips removed, 1 tbsp chopped fresh flat-leaf parsley, sea salt and freshly ground black pepper

    To serve:
    225g (8oz) slices organic smoked salmon
    8–12 slices MacNean wheaten bread lemon wedges, to garnish

    To make the pickled cucumber and red onion, place the vinegar in a serving bowl and stir in the sugar to dissolve. Add the cucumber strips and onion wedges and toss to coat. Cover with clingfilm and set aside for at least 10 minutes, or up to 8 hours in the fridge is fine.

    To make the mackerel pâté, remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. Add the cream cheese, chives, horseradish, mustard, lemon juice and Tabasco. Mix thoroughly until well combined and season to taste, then transfer to a serving bowl. Chill until needed.



    Neven's Recipies - Chicken Liver Pâté with Onion Jam.

    Chicken Liver Pâté with Onion Jam

    I know how easy it is to buy pâté these days, but nothing tastes as good as homemade. This recipe can be prepared ahead and will keep for 3 to 4 days in the fridge. I love the contrast between the sweet onion jam and the savoury pâté.

    Serves 6

    400g (14oz) fresh chicken livers, trimmed
    300ml (½ pint) milk
    225g (8oz) unsalted butter, 3 shallots, finely chopped
    1 garlic clove, crushed, ½ tsp chopped fresh thyme
    1 tbsp port, 1 tbsp Madeira, 4 eggs
    1 tbsp cream, toast triangles, to serve
    lightly dressed salad leaves, to serve.

    Onion jam:

    25g (1oz) butter
    2 red onions, thinly sliced
    50g (2oz) light muscovado sugar
    75ml (3fl oz) red win
    3 tbsp balsamic vinegar
    1 tbsp dark soy sauce
    sea salt and freshly ground black pepper

    To make the pâté:

    Soak the chicken livers in a bowl with the milk overnight in the fridge. Thenext day, drain off the milk and rinse the livers under cold running water, then dry thoroughly with kitchen paper. Heat a frying pan over a medium heat and add 25g (1oz) of the butter. Tip in the shallots, garlic and thyme and cook for a couple of minutes, until softened. Pour over the port and Madeira and cook for another minute to burn off the alcohol. Remove from the heat and leave to cool. Melt

    75g (3oz) of the butter and set aside to cool a little.
    Preheat the oven to 160°C (325°F/gas mark 3). Line a 450g (1lb) loaf tin with clingfilm (or you could use a Pyrex dish).
    Purée the chicken livers in a food processor for about 3 minutes, until well blended. Add the shallot mixture and blend again for 30 seconds. Add the eggs, cream and melted butter through the feeder tube. Blend again briefly and then season generously.

    Pass the chicken liver mixture through a sieve and pour into the lined loaf tin or Pyrex dish.

    Cover tightly with tin foil and place in a roasting tin half filled with hot water (otherwise known as a bain marie). Place in the oven for about 1 hour, or until the pâté is set. Leave to cool and then put in the fridge for 1–2 hours to chill down, or overnight is best.

    Melt the remaining 100g (4oz) butter in a small pan and then pour it into a jug. Leave to cool a little and settle. Pour a layer over the set chicken liver pâté, leaving behind any milky white sediment. This will preserve the pâté.

    To make the onion jam, melt the butter in a heavy-based pan. Add the red onions, sugar, red wine, vinegar and soy sauce. Sauté for 5 minutes over a medium heat, tossing occasionally.

    Sprinkle over 1 tablespoon of water, then reduce the temperature and cook gently for 25–30 minutes. The onions should make a soft, sticky, sweet and sour jam. Season to taste and leave to cool. Transfer to a bowl, then cover with clingfilm and chill until needed.

    To serve, carefully remove the layer of butter that has preserved the pâté and then scoop out spoonfuls or cut into slices and arrange on plates with the onion jam, toast triangles and salad.

    Marty in the Morning.

    Latest Show

    Programme Archive

    Marty in the Morning. on Twitter

    Schedule Open Schedule