Marty in the Morning.

    Monday to Friday, 7 - 10am



    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.


    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
    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
    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.


    Neven's Pork Meatballs in Corriander


    Pork Meatballs with Coriander and Coconut Milk



     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



    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.





    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


    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!



    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.


    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.


    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.

    Marty in the Morning.

    Latest Show

    Marty in the Morning. on Twitter

    Schedule Open Schedule