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    Neven's Recipes - Ragu Sauce

    This dish is a perfect stand-by for converting into dishes such as moussaka, cannelloni, chilli con carne, lasagne, cottage pie and as a filling for pancakes and jacket potatoes.
     
    Serves 10
     
    Ingredients
    Ragu Sauce
    1 tbsp rapeseed oil
    25g butter
    1 onion, finely chopped
    2 carrots, finely chopped
    2 celery sticks, finely chopped
    2 garlic cloves, crushed
    225g button mushrooms, sliced
    100g rindless pieces of smoked streaky bacon, finely chopped
    350g lean minced beef (quality assured)
    1 tbsp tomato puree
    Ragu Sauce
    400g cans chopped tomatoes
    300ml beef stock (low salt kallo)
    1tbsp chopped fresh basil
    freshly ground black pepper
    Method:
     
    Heat the butter and oil in a large sauté pan with a lid until sizzling.
     
    Add the onion, carrots, celery, garlic, mushrooms and bacon and sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned, stirring frequently.
     
    Add the minced beef to the pan, reduce the heat and cook gently for 10 minutes until well browned, stirring to break up any lumps with a wooden spoon.
     
    Stir in the tomato puree, canned tomatoes and half of the stock and bring to the boil, stirring to combine.
     
    Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.
     
    Add basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognese sauce is well reduced and thickened, stirring frequently.
     
    Season with ground black pepper.
     
    Serve with pasta.

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    Neven's Pork Meatballs in Corriander

     

    Pork Meatballs with Coriander and Coconut Milk

     

    Ingredients

     Serves 6
    750g lean minced pork
    1 onion, very finely chopped
    1 egg, lightly beaten
    50g breadcrumbs
    1 red chilli, deseeded and finely chopped
    1 teasp. garam masala
    6cm piece fresh ginger, peeled and finely chopped
    4 tablesp. fresh coriander, chopped
    Salt and freshly-ground black pepper
    1 tablesp rapeseed oil
    2 tablesp. curry paste
    200g fresh tomatoes, chopped
    200ml coconut milk
    1 tablesp. lemon juice

    Method

     

    Heat the oven to Gas Mark 7, 220°C (425°F).

     

    Put the mince, onion, egg, breadcrumbs, chilli, garam masala, half the ginger and half the coriander in a bowl. Season with a little salt and black pepper. Mix well then shape into small balls – approximately 4cm in diameter. Put the meatballs in a large roasting tin and drizzle over the oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.

     

    While the meatballs are cooking make the sauce. Heat a frying pan and add the curry paste and remaining ginger. Cook for a minutes, stirring all the time. Then add the tomatoes and continue to cook for 2-3 minutes. Add the coconut milk and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.

     

    Pour the sauce over the meatballs, mix well. Return them to the oven and cook for another 20 minutes. Just before serving stir in the lemon juice and scatter over the remaining coriander and the almonds. Serve with steamed rice and lightly toasted almonds.

     

     

     

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    Neven's Recipes - Aunty Maureens plum pudding

    8th November-
    Auntie Maureen's Plum Pudding

    Makes 2 x 1.2 litre (2 pint) puddings

    50g (2oz) plain flour

    ½ tsp ground mixed spice

    ½ tsp ground cloves

    ¼ tsp ground nutmeg

    225g (8oz) sultanas

    175g (6oz) fresh white breadcrumbs

    175g (6oz) butter, melted, extra for greasing

    175g (6oz) light muscovado sugar

    175g (6oz) raisins

    50g (2oz) currants

    50g (2oz) candied mixed peel

    50g (2oz) blanched almonds, chopped

    ½ apple, peeled, cored and diced

    ½ small carrot, grated

    finely grated rind and juice of 1 lemon

    2 eggs, lightly beaten

    300ml (½ pint) stout

    fresh redcurrant sprigs, to decorate

    (optional)

    icing sugar, for dusting (optional)

    brandy and rum crème anglaise, to serve

     

     

    Sift together the flour, mixed spice, cloves and nutmeg. Add the sultanas, breadcrumbs,

     

    melted butter, sugar, raisins, currants, mixed peel, almonds, apple, carrot and the lemon

     

    rind and juice and mix until well combined. Gradually add the beaten eggs, stirring

     

    constantly, followed by the stout. Mix everything thoroughly and cover with a clean tea

     

    towel, then leave in a cool place overnight.

     

     

     

    Grease 2 x 1.2 litre (2 pint) pudding bowls and fill with the fruit mixture. Cover with a

     

    double thickness of greaseproof paper and tin foil, then tie tightly under the rim with

     

    string. Store in a cool, dry place for up to 4 months.

     

     

     

    To cook, preheat the oven to 150°C (300°F/gas mark 2) and stand each pudding basin in

     

    a large cake tin three-quarters full of boiling water. Cook for 6–8 hours (or you can steam them for 6 hours in the usual way). Allow the puddings to cool, then re-cover with clean greaseproof paper. Again, store in a cool, dry place.

     

     

     

    On Christmas Day, re-cover with new greaseproof paper and foil. Steam for 2–3 hours,

     

    until completely cooked through and tender. Decorate with redcurrant sprigs and a light

     

    dusting of icing sugar, if liked.

     

     

     

    To serve, cut the plum pudding into slices and arrange on serving plates. Have a separate jug of the brandy and rum crème anglaise so that everyone can help themselves.

     

    Neven's Recipies - Bar B Q ideas

    Neven introduces Marty to some
    'end of summer idea's for the Bar B Q
    before it needs to be packes away until next year!

     

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    Neven's Recipies - BAR - B - Q

    Neven introduces Marty to some 'end of summer idea's for the Bar B Q before it needs to be packes away until next year!

    1. Five Spice Chicken Thighs

    Chicken thighs are not only cheaper than breasts cut they can be made much tastier. The secret of this recipe is in the slow cooking, which would leave a breast fillet fry and tasteless. When using thighs you end up with crispy skin and succulent, well flavoured flesh.

    Serves 4

    6 garlic cloves, sliced
    1 large shallot, roughly chopped
    1 tbsp minced fresh root ginger
    4 tsp sugar
    4 tbsp dark soy sauce
    4 tbsp Thai fish sauce (nam pla)
    1/2 tsp Chinese five-spice powder
    8 boneless chicken thighs
    100g (4oz) green beans, sliced into 2cm (1in) lengths
    275g (10oz) mixed salad leaves
    1 small red pepper, halved, seeded and diced
    225g (8oz) cherry plum tomatoes, halved or quartered
    2-3 tbsp vinaigrette
    salt and freshly ground black pepper
    very fine shreds of carrot and long thin fresh chives, to garnish

    1 To make the marinade, place the garlic in a mini food processor or blender with the shallot, ginger and sugar, then blend to form a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of pepper.

    2 Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen roll.

    3 Heat a frying pan over a medium heat. Add the oil to the pan, then place the chicken thighs in it skin-side down. Cook for 20-30 minutes until the skin is nice and crispy. Don’t be tempted to touch them while they are cooking or shake the pan occasionally just leave them alone and you will produce the most fantastic crisp skin and succulent flesh.

    4 When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.

    5 Blanch the green beans in a pan of boiling salted water for 1 minute until just tender, then drain and refresh under cold running water. Place the salad leaves in a large bowl with the blanched beans, red pepper and tomatoes. Season to taste and then add enough vinaigrette to lightly dress the salad and toss well. Divide among plates, then carve the chicken thighs into pieces and place on top. Garnish with the carrot shreds and chives, if liked.

    2. BBQ CORN ON THE COB WITH CHILLI & CORIANDER BUTTER

    125g butter , softened 1 small red chilli , deseeded 1 bunch fresh coriander 6 corn on the cob Salt and pepper

    Place the butter , chilli and coriander in a blender and whizz until combined . Form into a sausage and wrap in clingfilm. Chill until needed.

    Season the corn and place on the BBQ turning frequently for about 7-10 minutes. Serve with slices of the flavoured butter on top.

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    Neven's Recepies - Courgette ideas

    Spiced Courgette and Tomato Chutney
    (Makes 1kg)

    2 onions chopped
    1 tbsp Rapeseed oil
    500g Tomatoes Chopped
    500g Courgettes Diced
    300 ml White Wine Vinegar
    1 tbsp Tomato Puree
    2 Granny Smith Apples Peeled and Diced
    250 g Brown Sugar
    2 tbsp Mixed Spice
    1 tbsp Mustard Seeds
    1 tsp Root Ginger Grated
    4 Garlic Cloves Crushed

    Put all the ingredients in a large saucepan. Bring slowly to simmer, stirring to stop the mixture sticking.

    Simmer uncovered on a low heat for 2 hours. Until dark and thick. Pour into sterilised jars and leave for 2 – 3 weeks before eating.


    Quinoa, Courgette and Feta Salad
    Serves 2

    75 g Quinoa
    1 Large Courgette
    1tbsp Red Wine Vinegar
    Rapeseed Oil 2tbsp
    4 Spring Onions finely sliced
    100 g Cherry Tomatoes halved
    100g Feta Cheese
    1 Red Chilli Finely Chopped
    1tbsp Chopped Parsley

    Cook the Quinoa according to pack instructions, then drain under cold water. Drain again. Cut the ends off the courgette then cut into ribbons using a potato peeler. Whisk together the vinegar and oil together and season.

    Put the rest of the ingredients in a large bowl then pour over the dressing and carefully toss everything together. Divide into two bowls or plates.

    Neven's Recepies - Strawberry Roulade

    Strawberry and Passion Fruit Meringue Roulade

    Serves 8

    4 egg whites

    200g Golden Caster Sugar

    200 Lemon Curd

    3 Passion Fruit Seeds Removed

    150 ml Cream whipped

    1 Vanilla Pod (Seed Only)

    100g Strawberries Hulled and Chopped

    Heat the oven to 180° C, Fan 160° C or Gas 4. Line a swiss roll tin with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar still whisking until stiff and glossy. Spoon the mixture evenly onto the swiss roll tray and bake for 15 minutes until crisp on the outside. Remove and cool completely.

    Lay a piece of fresh grease proof paper out and flip the meringue over onto it. Carefully pull away the used paper and discard. Spread the lemon curd onto it and then position fruit seeds on top. Whip the cream with the vanilla seeds and spread on top of the lemon curd sprinkling the mixture over the strawberries. Roll the meringue up, using the paper to help turn it over. Put on a serving tray with icing sugar garnish with fresh strawberries.

    Strawberry Trifle

    Serves 6

    Vanilla Custard

    1 pt milk

    6 egg yolks

    100g caster sugar

    1 vanilla pod seeds removed

    2 tbsp corn flour

    1 tbsp plain flour

    Heat the milk in a saucepan with the vanilla skin. Bring to the boil then remove. In a bowl beat together the egg yolks, vanilla seeds, sugar and flours. Mix well then pour the heated milk over the egg mixture beating well.

    Return the mixture to the saucepan over a low heat stirring for about 4 – 5 minutes until the mixture begins to thicken. Remove and pour into container and cool for the trifle.

    350 g Maderia Cake

    900 d Quality Strawberry Jam

    Crème De Cassis 3 tbsp

    400 g Strawberries sliced

    1 tbsp golden syrup

    250 ml Cream Whipped

    Slice the cake and sandwich together with jam cut into cubes. Place the strawberries into a bowl. Sprinkle the sugar and crème de cassis over. Leave for 30 mins to infuse.

    Divide the cream mixture between 6 glasses and spoon out the strawberries and juice over the top with a layer of custard and a layer of whipped cream. Decorate with strawberries.

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    Neven's Recepie's - Summer Fish

    Summer Fish

    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.

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