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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 24 May 2013

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    Neven's Recipies - One pot Chicken

    Chilli Chicken – One Pot Wonder

    Serves 8

    2 large onions halved and sliced

    2tbsp Rapeseed Oil

    250g Chorizo Thickly Sliced

    4 Red Peppers Deseeded and Cut into Chunks

    2 x 400 g cans of Chopped Tomatoes

    2 Chicken Stock Cubes

    1 small Red Chilli deseeded and sliced

    2 tsp Chopped Coriander

    16 Large Boneless Skinless Chicken Thighs

    2 x 400 g cans Red Kidney Beans drained

    Pre heat the oven to 180°C/ Fan 160°/ Gas Mark 4. Fry the Onions in the oil for 5 minutes. Add the chorizo and fry for 2 minutes. Stir in the peppers, chilli, tomatoes, a ½ pint of water and coriander.

    Sit the chicken thighs in the sauce. Bring to a simmer. Then remove from the heat and bake in the oven for 40 minutes. Add the beans and stir. Then return to the oven for 20 minutes more.

    Garnish with fresh coriander sprigs and serve with rice.

    Music Played on the Show

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      Performer(s): Vivaldi, Antonio
      Performer(s): Vivaldi, Antonio
      Duration: 3:19
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      Title: Mamma
      Performer(s): Cherubini/Bixio
      Performer(s): Cherubini/Bixio
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      Performer(s): Borodin, Alexander
      Performer(s): Borodin, Alexander
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      Performer(s): Anderson, Leroy
      Duration: 3:18
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      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 4:49
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      Performer(s): Dylan, Bob
      Performer(s): Dylan, Bob
      Duration: 6:42
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      Title: La Valse D'Amélie (Orchestral Version)
      Performer(s): Tiersen, Yann
      Performer(s): Tiersen, Yann
      Duration: 2:15
    • 08:06
      Title: Yellow
      Performer(s): Berryman/Buckland/Champion/Martin
      Performer(s): Berryman/Buckland/Champion/Martin
      Duration: 4:13
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      Title: Take The A Train
      Performer(s): Strayhorn, Billy
      Performer(s): Strayhorn, Billy
      Duration: 4:04
    • 08:18
      Title: Chariots Of Fire - Main Theme
      Composer: Vangelis
      Performer(s): Vangelis
      Performer(s): Vangelis
      Duration: 4:27
    • 08:20
      Title: Chariots Of Fire: Main Titles
      Performer(s): Vangelis
      Performer(s): Vangelis
      Duration: 3:49
    • 08:31
      Title: I Say A Little Prayer
      Performer(s): Bacharach/David
      Performer(s): Bacharach/David
      Duration: 3:44
    • 08:36
      Title: Chertkov Waltz
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      Performer(s): Yevtushenko, Sergey
      Duration: 2:20
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      Title: Knockin' On Heaven's Door
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      Performer(s): Dylan, Bob
      Duration: 2:42
    • 08:52
      Title: I Love Paris
      Performer(s): Porter, Cole
      Performer(s): Porter, Cole
      Duration: 2:43
    • 09:00
      Title: Die Walkure - The Ride Of The Valkyries
      Performer(s): Wagner, Richard
      Performer(s): Wagner, Richard
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    • 09:12
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      Performer(s): Roberts/Bernfield/De Mortimer
      Duration: 2:25
    • 09:21
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      Performer(s): Carmichael, Hoagy/Loesser, Frank
      Performer(s): Carmichael, Hoagy/Loesser, Frank
      Duration: 4:43
    • 09:29
      Title: Walk On By
      Performer(s): Bacharach, Burt/David, Hal
      Performer(s): Bacharach, Burt/David, Hal
      Duration: 3:37
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      Title: Morning, From Peer Gynt Suite No.1
      Performer(s): Grieg, Edvard
      Performer(s): Grieg, Edvard
      Duration: 4:19
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      Performer(s): Sherman/Sherman
      Duration: 3:10
    • 09:48
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      Performer(s): Kern, Jerome/Hammerstein Ii, Oscar
      Duration: 3:23
    • 09:51
      Title: Mandolin Concerto - Allegro
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      Performer(s): Vivaldi, Antonio
      Duration: 2:27
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