Marty in the Morning.

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    Nevens' Recipes - 25th July - Salads

    Crispy Shredded Chinese Duck Salad & Grilled Salmon with Avacado and Sundried Tomato 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.


     

    Marty in the Morning Friday 10 May 2013

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    Marty in the Morning

    Join the dawn chorus with Marty for your Summer morning wake-up call with music, travel updates, competitions and news and weather.

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    Neven's Recipes - Eggs Benedict

    This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than hollandaise. We also give our customers the option of having it with smoked salmon or with spinach as a vegetarian option.

    Serves 4

    1 tbsp white wine vinegar 8 eggs 8 smoked streaky bacon rashers, rinds removed 40g (1 1/2oz) unsalted butter, softened 225g (8oz) baby spinach leaves sea salt and freshly ground black pepper 1 brioche loaf, cut into 8 slices with ends discarded fresh chervil sprigs, to garnish

    FOR THE BUTTER SAUCE: 100ml (3 1/2fl oz) cream 1 tsp prepared English mustard 2 tbsp softened butter 1 tsp cornflour, sifted squeeze of lemon juice 1 tsp snipped fresh chives sea salt and freshly ground black pepper

    Heat a large pan with 2.25 litres (4 pints) water. Add the white wine vinegar and bring to the boil. Break each egg into the water where it is bubbling, then reduce the heat and simmer gently for 3 minutes, until the eggs are just cooked through but the yolks are still soft. Remove with a slotted spoon and plunge into a bowl of iced water.

    Preheat the grill, then grill the bacon until crispy and golden brown.

    Add half of the butter to a large pan over a medium heat and once it starts to foam, tip in the spinach. Sauté over a fairly high heat until just wilted. Season to taste and drain off any excess liquid on kitchen paper, then return to the pan and keep warm.

    Meanwhile, stamp out 7.5cm (3in) rounds of brioche with a straight-sided cutter. Arrange the brioche rounds on a grill pan and cook for 2–3 minutes, until lightly toasted, turning once. Spread with the remaining butter.

    Meanwhile, bring a large pan of salted water to the boil. Add the poached eggs and cook for 1 minute to warm through.

    To make the butter sauce, place the cream and mustard in a small pan and simmer for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2–3 minutes, until thickened. Stir in the chives and season to taste. Keep warm.

    To serve, place the brioche on warmed plates and spoon on small mounds of the spinach. Place slices of bacon on top of the spinach. Using a slotted spoon, remove the poached eggs from the pan and drain briefly on kitchen paper. Place an egg on the bacon and spoon over the butter sauce. Garnish with the chervil sprigs.

    COOK AHEAD The poached eggs will keep happily in the fridge in a large bowl of cold water for up to 24 hours. The butter sauce keeps for 4 days in the fridge in an airtight container. If using spinach, it can be cooked the day before and kept wrapped in kitchen paper in the fridge.

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    Interview with Jack Jones

    Marty talks to Jack Jones ahead of his performance at the National Concert Hall on Sunday 12th May 2013.

    Music Played on the Show

    • 06:56
      Title: Serenade For Strings In C Major Op. 48 - Movement Ii - Valse
      Performer(s): Tchaikovsky, Pyotr Ilyich
      Performer(s): Tchaikovsky, Pyotr Ilyich
      Duration: 4:07
    • 07:06
      Title: Sailing By
      Performer(s): Binge, Ronald
      Performer(s): Binge, Ronald
      Duration: 3:21
    • 07:18
      Title: Hard Shoulder
      Performer(s): Knopfler, Mark
      Performer(s): Knopfler, Mark
      Duration: 4:48
    • 07:23
      Title: Little Serenade For String Orchestra Op.12 - Allegro Vivace
      Performer(s): Larsson, Lars-Erik
      Performer(s): Larsson, Lars-Erik
      Duration: 1:36
    • 07:38
      Title: Vieni Sul Mar
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 3:03
    • 07:44
      Title: Young At Heart
      Performer(s): Richards, Johnny/Leigh, Carolyn
      Performer(s): Richards, Johnny/Leigh, Carolyn
      Duration: 3:55
    • 07:49
      Title: Parlami D'Amore, Mariu
      Performer(s): Bixio/Neri
      Performer(s): Bixio/Neri
      Duration: 3:54
    • 07:53
      Title: The Devil's Galop
      Performer(s): Charles Williams
      Performer(s): Charles Williams
      Duration: 3:33
    • 07:57
      Title: Jennifer Juniper
      Performer(s): Leitch, Donovan
      Performer(s): Leitch, Donovan
      Duration: 2:56
    • 08:00
      Title: Wachet Auf (Sleepers Awake)
      Performer(s): Bach, Johann Sebastian
      Performer(s): Bach, Johann Sebastian
      Duration: 4:02
    • 08:05
      Title: The Virginian - Main Theme
      Performer(s): Faith, Percy
      Performer(s): Faith, Percy
      Duration: 1:48
    • 08:07
      Title: Ol' Man River, From Showboat
      Performer(s): Kern, Jerome
      Performer(s): Kern, Jerome
      Duration: 2:50
    • 08:14
      Title: Main Title Tara's Theme
      Performer(s): Steiner, Max
      Performer(s): Steiner, Max
      Duration: 4:21
    • 08:22
      Title: Polka (From Solitaire)
      Performer(s): Arnold, Malcolm
      Performer(s): Arnold, Malcolm
      Duration: 3:11
    • 08:30
      Title: Top Hat, White Tie, And Tails
      Performer(s): Berlin, Irving
      Performer(s): Berlin, Irving
      Duration: 4:06
    • 08:39
      Title: Theme From 'Once Upon A Time In The West'
      Performer(s): Morricone, Ennio
      Performer(s): Morricone, Ennio
      Duration: 3:24
    • 08:42
      Title: Waltz From Coppelia
      Performer(s): Delibes, Leo
      Performer(s): Delibes, Leo
      Duration: 2:38
    • 08:45
      Title: Miss Marples Theme
      Performer(s): Goodwin, Ron
      Performer(s): Goodwin, Ron
      Duration: 2:18
    • 08:51
      Title: Miss Sarajevo
      Performer(s): Eno / Bono / Edge / Mullins / Clayton
      Performer(s): Eno / Bono / Edge / Mullins / Clayton
      Duration: 4:47
    • 09:11
      Title: Via Con Me
      Performer(s): Conte
      Performer(s): Conte
      Duration: 2:44
    • 09:18
      Title: Pr-Wd-Generic
      Performer(s): Lorcan Murray
      Performer(s): Lorcan Murray
      Duration: 0:48
    • 09:22
      Title: Ashokan Farewell
      Performer(s): Ungar, Jay
      Performer(s): Ungar, Jay
      Duration: 4:20
    • 09:29
      Title: Mandolin Concerto - Allegro
      Performer(s): Vivaldi, Antonio
      Performer(s): Vivaldi, Antonio
      Duration: 2:27

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