Marty in the Morning

Marty in the Morning

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Marty in the Morning Friday 21 June 2013

Marty in the Morning

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Neven's Recepies - Macnean Wheaten Bread

Macnean Wheaten

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is definitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread.

Makes 2 x 900ml (1 1/2 pint) loaves

500g (1lb 2oz) coarse wholemeal flour

125g (4 1/2oz) plain flour, plus extra for dusting

1 tsp baking soda

1 tsp salt

1 tbsp light brown sugar

1 tbsp melted butter, plus extra for greasing and serving

1 tbsp golden syrup

600ml (1 pint) buttermilk, plus a little extra if necessary

1 tbsp porridge oats

Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.

Sift the flours, baking soda and salt into a bowl.

Make a well in the centre of the dry ingredients and add the brown sugar, melted butter, golden syrup and buttermilk. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.

Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.

To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.

To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

COOK AHEAD

The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

OATMEAL COOKIES

This recipe was given to me by Mary Flahavan and I liked it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner!

Makes about 36

275g (10oz) Flahavan’s Progress Oatlets

225g (8oz) butter, at room temperature

150g (5oz) caster sugar

100g (4oz) plain flour, plus a little extra for dusting

1/2 tsp bicarbonate of soda

Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and bicarbonate of soda and blend again until the dough just comes together.

Divide the dough into 3 pieces and roll each one into a long sausage shape that is 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.

Preheat the oven to 200°C (400°F/gas mark 6).

Using a sharp knife, trim the ends from each cookie roll and cut each roll into about 12 cookies – each one should be about 1cm (1/2in) thick. Arrange the oatmeal cookies well spaced apart on parchment-lined baking sheets. Bake for 15–20 minutes, until pale golden and slightly firm. Remove from the oven and leave to cool for 1 minute, then transfer to a wire rack and leave to cool completely.

To serve, put into Kilner jars or arrange on a plate.

COOK AHEAD

The cookie rolls keep well in the fridge for up to 1 week or can be frozen and defrosted at room temperature before using. They keep well in an airtight container for up to 1 week.

Keywords


Georgina Campbell’s Ireland is delighted to announce  a 12 month "Official Media Partnership"
with RTÉ lyric fm.  The recently hosted "Georgina Campbell Irish Breakfast Awards 2017" – In Association with Fáilte Ireland was supported by RTÉ lyric fm. The new partnership with Georgina Campbell’s Ireland was launched on the popular "Marty in the Morning" show with Marty Whelan on RTÉ lyric fm with a focus on the promotion of Irish hospitality, Irish food and Irish tourism this year.



Georgina Campbell is one of Ireland’s leading food and hospitality writers and is current President of the Irish Food Writers’ Guild. Her practical and down-to-earth approach has earned many fans for her cookery columns and cookbooks, and the same honesty has always applied to her comprehensive and critically acclaimed, independently assessed guides to Ireland’s best places to eat, drink and stay.

Speaking about the new "Official Media Partnership" for 2017 Aodán Ó Dubhghaill, Head of RTÉ's Orchestras, lyricfm, Quartet & Choirs said: "We are delighted that RTÉ lyric fm is today announcing a media partnership with Georgina Campbell's Ireland independent hospitality guides, and Ireland’s longest-running food and hospitality awards. This partnership is a great fit between the two brands and we look forward to working with Georgina and her team."

Click here for full press release.


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Food with Neven Maguire
You can find all of Neven's delicious recipes from the Marty in the Morning Friday programmes going back over the months, by clicking here.


"Marty Recommends…More" out now!. on Universal Music Ireland.



The wonderful one-disc collection will features 23 classic titles all carefully chosen by Marty Whelan.
Now in its third instalment of "Marty Recommends"…The album follows the hugely successful 2015 release "Marty Recommends" achieving Gold Status and most recently the festive "Marty Recommends…Christmas" edition. The catalyst of which was devised from this daily show with RTÉ Lyric FM "Marty in The Morning". Click here for details and full track listing.




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Marty Meets Van Morrison in Belfast for an exclusive interview.  Listen back here to part 1.

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Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane

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