Marty in the Morning Friday 26 July 2013
RTE lyric fm & Marty in the Morning are delighted to showcase some of this year's Award recipients from the recent "Georgina Campbell Irish Breakfast Awards" - In Association with Fáilte Ireland
with a special prize each week to celebrate their success.
The Georgina Campbell’s Ireland Guide is the leading independent Irish hospitality guide which attracts a national and international audience to visit the very best places to eat, drink & stay across the island of Ireland. The Georgina Campbell's Ireland Guide is accompanied by the website www.ireland-guide.com
The prize this week was for a wonderful break to;
The Killeen House Hotel & Rozzers Restaurant, Killarney, Co.Kerry.
(competition now closed)
"2 Nights Bed & Full Irish Breakfast" for two persons sharing with a complimentary upgrade to a Deluxe Championship Bedroom at The Killeen House Hotel, Killarney. Gourmet Dinner for Two in the Multi -Award Winning "Rozzers Restaurant" at The Killeen House Hotel, Killarney.
Owned and personally run by well-known Irish Hotel couple Michael and Geraldine Rosney, The Killeen House Hotel is rated the # 2 Hotel in Killarney, while their fabulous "Rozzers Restaurant" is the # 1 rated dining experience in Killarney on the international review website Trip Advisor.
The Killeen House Hotel was Highly Commended in the recent "Georgina Campbell Irish Breakfast Awards 2017" - In Association with Fáilte Ireland. This wonderful little 23 bedroom Country House style Hotel is set in an acre of its own manicured gardens, and is located just a 10 minute drive from downtown Killarney, in the townsland of Aghadoe, an area renowned in song and story for it’s amazing beauty.
Michael and Geraldine guarantee all their guests just three things:- good food…great friendship…and amazing water pressure in the showers!!
Neven's Recepie's - 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.
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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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.
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