Marty in the Morning.

    Monday to Friday, 7 - 10am

    Recipes

    Listen

    Neven - Two Irish Beef Recipes

    Minced beef and Onion pie with souffle crouton topping

    This is a great one pot or should I say frying pan meal. It has plenty of flavour and is topped with a fantastic bread and soufflé style topping that uses up bread that’s past its sell by date.

    Click here to download details

    Nevens Recipes - Veggie salads- 1st August

    Bellingham Blue and Fennel Salad with Watercress, Pears and Walnuts

    Bellingham Blue is a creamy, blue-veined, award-winning Irish cheese that is handmade by Peter and Anita Thomas in Louth from a herd of Friesian cows. As an unpasteurised cheese it has a distinct tangy, almost nutty flavour with a slight hint of fruit.

    Click here to download details

    Nevens Recipes - 18th July -

    Chicken and Chorizo Rice Bake

    This one pot wonder gives loads of flavour for minimum effort and is guaranteed to wake up your taste buds.
    If you don’t have a suitable casserole dish just use a large sauté pan and then transfer to a roasting tin and cover loosely with foil.
    Make sure you buy the raw chorizo for this dish which will impart lots of flavour into the rice as it cooks.

    Serves 4

    300g (11oz) jar artichoke hearts preserved in olive oil 25g (1oz) butter 4 chicken breast fillets (skin on) 1 large onion, finely chopped 2 garlic cloves, crushed 100g (4oz) raw chorizo sausage, peeled and sliced 350g (12oz) long grain rice 150ml (1/4 pint) dry white wine 600ml (1 pint) chicken stock 2 tbsp roughly chopped fresh flat-leaf parsley salt and freshly ground black pepper 1 Preheat the oven to 180C (350F), Gas mark 4. Drain the oil from the jar of artichokes and add one tablespoon to a casserole dish with a lid.

    Add half of the butter and then place on the hob to heat. Season the chicken breasts, add to the dish, skin-side down, then cook for 2-3 minutes until lightly browned. Turn over and cook for another minute or so until sealed. Transfer to a plate and set aside. 2 Add another tablespoon of the drained artichoke oil to the dish with the remaining butter to the pan and then tip in onion and garlic. Sauté for 2-3 minutes until softened but not coloured.

    Add the chorizo and rice and cook for another 2 minutes, stirring until the chorizo has begun to release its oil and all the rice grains are well coated. 3 Pour the wine into the pan, stirring to combine and then add the stock and fold in the artichokes. Arrange the chicken on top, pushing the breasts down into the rice. Cover and bake for 35-40 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve. Salmon with Citrus Butter En Croute These are perfect for serving at a dinner party – just dust the bottom layer of pastry with a little semolina or polenta to prevent them from going soggy if you are making them more than 1 hour in advance.

    If you are buying pastry, look out for all-butter varieties, as the flavour is just so much better. Serves 4 50g (2oz) unsalted butter, softened 1 tbsp chopped fresh flat-leaf parsley 2 tsp chopped fresh tarragon 2 tsp chopped fresh dill finely grated rind of ½ lemon finely grated rind of ½ orange 500g (1lb 2oz) puff pastry, thawed if frozen a little plain flour, for dusting 4 x 175g (6oz) organic salmon fillets (about 2.5cm (1in) thick), skinned and boned 50g (2oz) baby spinach leaves 1 egg yolk beaten with 1 tbsp milk sea salt and freshly ground black pepper peas with mint, to serve Place the butter in a small bowl and beat in the parsley, tarragon, dill and lemon and orange rind and season generously.

    Spoon onto a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm (1in) thick, then wrap tightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows). Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Cut the pastry into 8 even-sized sections and roll each one out on a lightly floured surface into a 12.5cm x 18cm (5in x 7in) rectangle, trimming down the edges if necessary.

    Arrange 4 of the rectangles on the lined baking sheets. Place a salmon fillet in the centre of each one and cover with the spinach leaves, then season to taste. Unwrap the citrus butter and cut into 16 x 0.5cm (¼in) thick slices.

    Arrange 4 slices in an overlapping layer on each piece of salmon. Brush the edges of the pastry bases with a little of the egg wash and lay a second sheet of pastry on top, pressing down to seal.

    Crimp the edges by gently pressing the edge of the pastry with a fork. Continue all the way around the edge of the parcel. Repeat until you have 4 parcels in total. Season each one with a little salt and pepper. Brush the pastry parcels with the remaining egg wash and bake for 25–30 minutes, until the pastry is cooked through and golden brown. To serve, arrange the salmon parcels on warmed serving plates with some buttered peas with mint.

    Nevens Recipes - Salads- 11th July

    Crispy Shredded Chinese Duck Salad


    It’s great that there is now authentic Chinese aromatic duck readily
    available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.


    Serves 4-6


    1 whole aromatic duck (Silver Hill or similar)

    1/2 head iceberg lettuce, core removed and shredded

    1 firm ripe mango, peeled, stone removed and cut into julienne

    4 spring onions, thinly sliced

    50g (2oz) roasted cashew nuts, roughly chopped

    good handful fresh coriander leaves

    120ml (4fl oz) sunflower oil

    4 tbsp rice wine vinegar

    2 tbsp hoisin sauce

    1 tsp caster sugar

    1 tbsp finely minced ginger root

    1 garlic clove, crushed

    1/2 tsp toasted sesame oil

    salt and freshly ground black pepper



    1 Preheat the oven to 200C (400F), Gas mark 6. Remove the packaging from the
    duck and place on a rack over a roasting tin. Roast for 1 1/2 hours or
    according to packet instructions until the skin is crisp and the duck is
    completely heated through. Remove from the oven and leave to rest for 20
    minutes.



    2 Carve the meat from the duck and cut into bite-sized pieces, discarding
    the bones and any excessively fatty pieces of skin. Place in a large bowl
    with the lettuce, mango, spring onions, cashew nuts and coriander.



    3 To make the dressing, place the sunflower oil in a small bowl with the
    vinegar and hoisin sauce. Whisk until blended, then stir in the sugar,
    ginger, garlic and sesame oil. Season to taste.



    4 Use the dressing to lightly dress the duck salad, tossing gently until
    evenly combined. Arrange on plates and serve the remaining dressing in a
    small jug so that your guests can help themselves.



    Grilled Salmon with Avocado and Sun-dried Tomato Dressing and Rocket Salad



    Well-produced organic salmon is perfect to use for this dish and as it is
    farmed in colder waters it has a firmer flesh. Salmon tastes far better is
    eaten slightly underdone than overcooked, and is using in this recipe should
    be served warm and not hot.



    Serves 6



    6 x 175g (6oz) skinless salmon fillets, pin bones removed

    olive oil, for brushing

    juice of 1/2 lemon

    3 ripe avocadoes

    25g (1oz) wild rocket

    FOR THE DRESSING

    12 semi sun-dried tomatoes in oil, drained and roughly chopped

    200ml (7fl oz) olive oil

    1 tsp fresh lemon juice

    pinch of chilli powder

    3 fresh basil leaves

    salt and freshly ground black pepper



    1 To make the dressing, place the sun-dried tomatoes in a food processor
    with the olive oil, lemon juice, chilli powder and basil leaves. Blend
    together for about 1 minute or until you have achieved a fairly smooth
    texture. Season to taste and transfer to a jug.



    2 Cut each the salmon fillet into three pieces. Heat a griddle pan until
    smoking hot.  Season the salmon pieces and brush each one with a little
    olive oil, then place in griddle pan. Reduce the heat and cook for 3-4
    minutes on each side until just cooked through and golden brown. Remove from
    the heat and sprinkle over the lemon juice.



    3 To serve, cut each avocado in half and remove the stone, then carefully
    peel away the skin. Drizzle a little of the dressing into the centre of each
    plate and place a fanned out avocado half in the centre. Arrange three
    pieces of the salmon around the edge of each plate. Scatter around the
    rocket and drizzle over a little more of the dressing.

    Neven's Recipes - Chicken Curry

    Simple Chicken curry

    1 large onion diced
    2 gloves garlic crushed
    2 tbsp mild curry powder
    1tbsp plain Flour (can use gluten free)
    1 small jar mango chutney (sharwoods brand)
    1tbsp tomato puree
    1 can chopped tomatoes
    2 pints chicken stock

    Method

    Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for 5 minutes or until soft, stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.

    Slowly whisk in the warm chicken stock  , chopped tomatoes and then add the jar of mango chutney and season to taste. Cook for 15-20minutes. Add cooked chicken or beef and serve with steamed rice.

    Tip:

    Add a can of Thai gold coconut milk this makes it creamy and use Thai gold organic rice.

    For vegetarians use vegetable stock and add fresh cooked vegetables such as green beans carrots, baby corn and broccoli.

    Neven's Recipies - Ham Tacos with Tomato Salsa

    Ham Tacos with Tomato Salsa, Chunky Guacamole and Salad

    Another great recipe for leftover ham- this is a twist on a family favourite. Pile your tacos high with guacamole, salsa, cheese and of course the ham to make these tacos nothing short of delicious.

    Serves 4

    400g leftover ham cut into strips

    2 heads of baby gem lettuce, shredded

    1 lime cut into 4 wedges

    4 tablesp. grated cheese

    8 taco shells

    Tomato Salsa

    12 cherry tomatoes, cut in half

    ½ cucumber, cut into small cubes or a mixture of black and green olives, chopped

    ½ red chilli, deseeded and finely chopped

    2 cloves garlic, finely chopped

    ½ red onion, finely chopped

    1 tablesp. coriander leaves, chopped

    1 tablesp. olive oil

    Juice of ½ lime

    Salt and freshly ground black pepper

    Chunky Guacamole

    2 ripe avocados, peeled and chopped

    Juice of ½ lime

    2 scallions, finely sliced

    ½ red chilli, deseeded and finely chopped

    2 cloves of garlic, chopped

    2 tablesp. low fat natural yoghurt

    To Cook

    Cooking time: 15 mins

    To make the Tomato Salsa: Palace the tomatoes and cucumber in a bowl and toss with the rest of the ingredients. Taste for seasoning

    To make the Chunky Guacamole: Then in another bowl mix the avocados, lime juice, scallions, chilli, garlic and yoghurt. Using a fork roughly mash everything together, season.

    Heat the taco shells as per the packet instructions.
    Bring everything to the table and let everyone help themselves.

    Serving Suggestions

    If you don’t have taco shells handy, this also works great in a wrap (perfect for school lunches).

    Nevens Recipes - Simple Chicken curry

     6th June

    Simple Chicken curry

    1 large onion diced

    2 gloves garlic crushed

    2 tbsp mild curry powder

    1tbsp plain Flour (can use gluten free)

    1 small jar mango chutney (sharwoods brand)

    1tbsp tomato puree

    1 can chopped tomatoes

    2 pints chicken stock

    Method

    Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for 5 minutes or until soft, stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.

    Slowly whisk in the warm chicken stock  , chopped tomatoes and then add the jar of mango chutney and season to taste. Cook for 15-20minutes

    Add cooked chicken or beef and serve with steamed rice.

    Tip:

    Add a can of Thai gold coconut milk this makes it creamy and use Thai gold organic rice.

    For vegetarians use vegetable stock and add fresh cooked vegetables such as green beans carrots, baby corn and broccoli.

     

     

    Nevens Recipes for May 2014

    2nd may

    Sauce Diane

    A classic sauce that I first learnt to make at college but I still occasionally make to use with steak. Although it is also good with pan fried pork or lamb chops or a chicken breast. It is fairly rich so you really don’t need much of it; a little goes a long way.

    Makes about 275ml (10fl oz).

     2 tbsp olive oil

    25g (1oz) butter

    1 shallot, finely chopped

    150g (5oz) button mushrooms, trimmed and sliced

    120ml (4fl oz) brandy

    150ml (1/4 pint) white wine

    150ml (1/4 pint) beef stock

    1 tbsp Worcestershire sauce

    good pinch sugar

    150ml (1/4 pint) double cream

    1 tbsp chopped fresh flat-leaf parsley

    squeeze of fresh lemon juice

    salt and freshly ground black pepper

     

    To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in the shallot and mushrooms and sauté for 2-3 minutes until tender.  Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about 5-10 seconds and then subside when the alcohol flame burns off.  Add white wine and simmer until reduced by half.

     

    Stir the stock into the pan with the Worcestershire sauce, sugar and cream. Bring to the boil, then reduce the heat and simmer for 20-25 minutes or until thickened and reduced to a sauce consistency which will coat the back of a wooden spoon, stirring occasionally. Stir in the parsley and lemon juice. Season to taste and use immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days. Reheat gently in a pan when needed.

     

     

    Sun-dried Tomato Pesto

    Makes about 400ml (14fl oz)

    175g (6oz) semi-sun-dried tomatoes,

    roughly chopped

    8 large fresh basil leaves

    2 garlic cloves, peeled

    200ml (7fl oz) olive or rapeseed oil

    sea salt and freshly ground black pepper

    Place the semi-sun-dried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop. Switch the

    machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified. Transfer to a bowl with a spatula

    and season to taste. This can be made up to 3–4 days in advance and kept covered with clingfilm in the fridge. Use as required.

    9th may

    Thai Beef Stir Fry with Fragrant Rice

    Serves 4

     

    Ingredients

    2ozs/ 50g cashew nuts

    1 teaspoons toasted sesame oil

    2 tablespoons rapeseed oil

    2 garlic cloves, crushed

    1 teaspoon finely grated fresh root ginger

    1 mild red chilli, seeded & thinly sliced

    1lb/ 450g sirloin steak cut into thin strips

    2ozs courgette, trimmed and cut into sticks

    20zs carrot, peeled and cut into sticks

    1 yellow and 1 red pepper, seeded and sliced

    4ozs /100g baby corn halved

    1 tablespoon light soy sauce

    1 tablespoon sweet chilli sauce

    2-3 tablespoons chopped fresh corriander

    salt & freshly ground black pepper

     

    Method

    Heat a frying pan over a medium heat. Toast the cashew nuts for 4-5 minutes. tossing the pan occasionally to prevent them from burning. Tip into a bowl and set aside.

     

    Meanwhile, heat a wok until it is very hot. Add the rapeseed oil and swirl up the sides. Add the garlic, ginger & chilli and cook for just 30 seconds. Add the sirloin and stir fry for 2-3 minutes until well sealed and lightly coloured. Add the courgette, peppers, carrots and babycorn and stir fry for another 4-5 minutes or until the vegetables are tender but still crunchy.

     

    Add the reserved toasted cashew nuts to the wok with the soy sauce, sweet chilli sauce and corriander, then toss briefly to combine. Season to taste and sprinkle over the remaining teaspoon of sesame oil.

     

    To serve, arrange the rice on warmed serving plates and then spoon the beef stir fry on top.

     

    16th may

    Pan Fried Mackerel with Mash and Tomato Stew            

    Serves 4

    Nowadays you’ll often hear people on radio and television talking about ‘good fats’ and ‘bad fats’, and they urge you to eat more oily fish for your intake of ‘good fats’. Well let me tell you that mackerel is one of the best examples of a good oily fish. As well as this important health factor, mackerel is also great value for money and has a lovely meaty texture.

     

    Ingredients

    4 mackerel fillets

    1 tablespoon olive oil

    1 Red onion, diced

    1 clove garlic, crushed

    6 vine tomatoes, cut into halves

    Dash red wine vinegar

    1 teaspoon sugar

    1 teaspoon tomato puree

     

     

    Pesto

    21 bunches basil

    75 g / 3 oz grated Parmesan

    1 tbsp  pine nuts, toasted

    1 cloves garlic

    100 ml rapeseed oil

    Seasoning

     

    Method

    First make the pesto sauce by putting the basil, Parmesan, pine nuts and garlic in a blender. Chop up well and add seasoning. Add the olive oil and blend again, keep in jar or a squeeze bottle in the fridge.

     

    Heat 1 tbsp of oil in a saucepan and add the onion and garlic and cook gently for 1-2 minutes. Add the tomatoes, vinegar, sugar and tomato puree. Stir well and season to taste. Let this sauce cook slowly until the mixture dries out a little, about 5 minutes should do it.

     

    For the fish, score the flesh of the mackerel 3 times on each side and cook skin side down. Turn over and cook for a further 2 more minutes on the pan or place in a hot oven 180°C / Gas 4.

     

    To Serve

    Place mash potato in centre of plate and spoon some stewed tomatoes beside it. Place fish on the mash and drizzle with pesto.

     

    23RD MAY

     Croque Monsieur with Carrot and Beetroot Salad

    This is a sophisticated toasted ham sandwich- very popular in France. The cheesy topping is what makes this sandwich extra tasty. Served alongside a carrot and beetroot salad this dish is ideal for a casual lunch.

    Serves 4

     

    Sandwich

    4-6 slices of cooked ham

    80g butter, at room temperature

    8 slices of white bread

    2 tablesp. plain flour

    200ml milk

    150g good quality hard cheese, grated

    A little nutmeg

    2 teasp. Dijon style mustard

    Salad

    1 carrot, grated

    1 small cooked beetroot, grated

    4 cocktail gherkins, cut into thin strips

    1 small red onion, thinly sliced

    4 radishes, cut into thin strips

    1 teaspoon toasted sesame seeds

    Dressing

    3 dessertsp. olive oil

    1 dessertsp. lemon juice

    To Cook

    Cooking time: 15 mins

    Preheat the grill to medium-high. Line the grill tray with foil. Put the butter in a saucepan over a medium-low heat to melt it. Brush one side of each slice of bread liberally with melted butter and put under the grill butter-side uppermost until golden and crisp, then set aside.

    Stir the flour into the remaining butter to make a paste, cook for a minute, then gradually whisk in the milk, a little at a time, until smooth. Simmer for a few minutes, until thickened, then take off the heat and stir in 60g cheese until melted. Grate in a little nutmeg, stir and season lightly.

    Spread the untoasted sides of four slices of bread with mustard, then put the ham on top, followed by the cheese, and pop under the grill for a couple of minutes until the cheese has melted.

    Top with the rest of the bread, with the toasted side uppermost, and push down, then put the sandwiches on to the grill tray and spoon on the bechamel sauce. Grill for about 5 minutes, until golden and bubbling. Serve immediately with the salad.

    To make the salad: combine the carrot, beetroot, gherkins, onion and radishes in a bowl. In a separate bowl whisk together to olive oil, lemon juice and season with salt and black pepper. Stir this through the vegetables. Sprinkle over the toasted sesame seeds.

     

    30TH MAY

    Ham Tacos with Tomato Salsa, Chunky Guacamole and Salad

    Another great recipe for leftover ham- this is a twist on a family favourite. Pile your tacos high with guacamole, salsa, cheese and of course the ham to make these tacos nothing short of delicious.

    Serves 4

     

     

    400g leftover ham cut into strips

    2 heads of baby gem lettuce, shredded

    1 lime cut into 4 wedges

    4 tablesp. grated cheese

    8 taco shells

    Tomato Salsa

    12 cherry tomatoes, cut in half

    ½ cucumber, cut into small cubes or a mixture of black and green olives, chopped

    ½ red chilli, deseeded and finely chopped

    2 cloves garlic, finely chopped

    ½ red onion, finely chopped

    1 tablesp. coriander leaves, chopped

    1 tablesp. olive oil

    Juice of ½ lime

    Salt and freshly ground black pepper

    Chunky Guacamole

    2 ripe avocados, peeled and chopped

    Juice of ½ lime

    2 scallions, finely sliced

    ½ red chilli, deseeded and finely chopped

    2 cloves of garlic, chopped

    2 tablesp. low fat natural yoghurt

    To Cook

    Cooking time: 15 mins

    To make the Tomato Salsa: Palace the tomatoes and cucumber in a bowl and toss with the rest of the ingredients. Taste for seasoning

    To make the Chunky Guacamole: Then in another bowl mix the avocados, lime juice, scallions, chilli, garlic and yoghurt. Using a fork roughly mash everything together, season.

    Heat the taco shells as per the packet instructions.

    Bring everything to the table and let everyone help themselves.

    Serving Suggestions

    If you don’t have taco shells handy, this also works great in a wrap (perfect for school lunches).

     

    Marty in the Morning.

    Latest Show

    Programme Archive

    Marty in the Morning. on Twitter

    Schedule Open Schedule