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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 13 December 2013

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    Marty in the Morning

    Marty takes the chill out of your early Winter mornings with music, news, weather and travel updates.

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    Neven's Recepies - Christmas Turkey

    If you want to be sure that your turkey is cooked, invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind. Ask your butcher for the giblets with your turkey, as they make excellent stock. I always soak mine in cold water overnight to remove any impurities. Place them in a pan with a chopped carrot and onion, 6 whole peppercorns, 2 bay leaves and a sprig of thyme. Pour in 1.2 litres (2 pints) of water and bring to the boil, then reduce the heat and simmer

    for 45 minutes. Strain and use as required.

     

    Serves 10–12

    6kg (13lb) oven-ready turkey, at room temperature(preferably free range)

    100g (4oz) butter, at room temperature

    1 tbsp plain flour

    3 tbsp ruby red port or red wine

    600ml (1 pint) turkey or chicken stock

    sea salt and freshly ground black pepper

    small bunch of fresh herbs, to garnish (to include rosemary,sage and thyme)

    crispy roast potatoes to serve

    roasted root vegetables with sesame seeds ,to serve

    Brussels sprout crumble ,to serve

    Herb stuffing:

    75g (3oz) butter

    1 large onion, diced

    175g (6oz) fresh white breadcrumbs

    1 tbsp chopped fresh flat-leaf parsley

    1 tsp chopped fresh sage

    1 tsp chopped fresh thyme leaves

    Preheat the oven to 190°C (375°F/gas mark 5).

    To make the stuffing, melt the butter in a frying pan over a medium heat. Add the onion and cook for a few minutes, until softened but not coloured. Place the breadcrumbs in a bowl and tip in the cooked onion and the parsley, sage and thyme. Mix well to combine and season to taste.

    To stuff the turkey, start at the neck end, where you’ll find a flap of loose skin. Gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap under the turkey and secure it with a small skewer.

    Smear the skin of the turkey all over with most of the butter and season generously. Turn the turkey breast side up and tie the tops of the drumsticks with string. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – a 6kg (13lb) turkey should take about 4 hours 40 minutes to cook.

    Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat this with another sheet of foil, this time across the tin. Lightly butter the foil once again. Place the stuffed turkey breast side up in the centre of the foil, then wrap loosely to enclose, allowing air to circulate around the turkey.

    Place in the oven and cook according to your calculated cooking time, carefully unwrapping and basting every 40 minutes. For the final hour, fold back the foil and use it to cover the ends of the drumsticks to prevent them from burning. Baste well and return to the oven. The turkey should be a rich, dark brown colour. To be sure it’s cooked, insert a fine skewer into the thickest part of the thigh: the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes until you are happy that the turkey is cooked right the way through. Remove from the oven and transfer to a warmed serving platter. Cover with foil and

    leave to rest in a warm place for at least 10 minutes, or up to 30 minutes is fine.

    Remove the foil from the roasting tin and pour any juices that collected in it into the tin. Place the tin directly on the hob over a gentle heat and skim off any excess fat from the cooking juices.

    Stir the flour into the tin’s residue. Cook on the hob for 1–2 minutes, stirring until golden. Pour in the port or red wine, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes, until reduced and thickened to a gravy consistency, stirring occasionally. Season to taste.

    To serve, garnish the turkey with the bunch of herbs in the cavity and bring to the table. Carve into slices and arrange on warmed serving plates with some of the gravy, the roast potatoes, roasted root vegetables and Brussels sprout crumble.

     

    Music Played on the Show

    • 07:04
      Title: Fantasia On Greensleeves
      Performer(s): Vaughan Williams, Ralph
      Performer(s): Vaughan Williams, Ralph
      Duration: 4:52
    • 07:10
      Title: Shepherds Pipe Carol
      Performer(s): Rutter, John
      Performer(s): Rutter, John
      Duration: 3:25
    • 07:15
      Title: Ancient Airs And Dances Suite No.2 Danza Rustica
      Performer(s): Respighi, Ottorino
      Performer(s): Respighi, Ottorino
      Duration: 4:13
    • 07:22
      Title: Valentino
      Performer(s): Rea, Chris
      Performer(s): Rea, Chris
      Duration: 4:45
    • 07:27
      Title: Thunder And Lightning Polka
      Performer(s): Strauss, Johann Ii
      Performer(s): Strauss, Johann Ii
      Duration: 3:19
    • 07:33
      Title: Winter Wonderland
      Performer(s): Bernard, Felix / Smith, Richard
      Performer(s): Bernard, Felix / Smith, Richard
      Duration: 4:24
    • 07:38
      Title: Danza De Jalisco
      Performer(s): Copland, Aaron
      Performer(s): Copland, Aaron
      Duration: 4:17
    • 07:52
      Title: Oh What A Beautiful Morning
      Performer(s): Rodgers / Hammerstein
      Performer(s): Rodgers / Hammerstein
      Duration: 2:49
    • 07:56
      Title: Lots Of Drops Of Brandy
      Performer(s): Trad Arr
      Performer(s): Trad Arr
      Duration: 3:58
    • 08:02
      Title: It's Beginning To Look Alot Like Christmas
      Performer(s): Wilson, Meredith
      Performer(s): Wilson, Meredith
      Duration: 3:39
    • 08:05
      Title: Band Of Brothers
      Performer(s): Kamen, Michael
      Performer(s): Kamen, Michael
      Duration: 4:46
    • 08:12
      Title: All I Want For Christmas Is You
      Performer(s): Mandel/Bergman
      Performer(s): Mandel/Bergman
      Duration: 4:30
    • 08:18
      Title: Radetzky March Op.228
      Performer(s): Strauss I, Johann
      Performer(s): Strauss I, Johann
      Duration: 2:33
    • 08:28
      Title: Chinese Dance From Nutcracker Suite
      Performer(s): Tchaikovsky, Pyotr Ilyich
      Performer(s): Tchaikovsky, Pyotr Ilyich
      Duration: 1:22
    • 08:34
      Title: Happy Holiday/The Holiday Season
      Performer(s): Berlin, Irving/Thompson, Kay
      Performer(s): Berlin, Irving/Thompson, Kay
      Duration: 2:55
    • 08:38
      Title: I Wan'na Be Like You
      Performer(s): Sherman/Gilkyson
      Performer(s): Sherman/Gilkyson
      Duration: 4:54
    • 08:46
      Title: Libiamo Ne'lieti Calici, From La Traviata
      Performer(s): Verdi, Giuseppe
      Performer(s): Verdi, Giuseppe
      Duration: 3:35
    • 08:53
      Title: Mary Poppins - Chim Chim Cher-Ee
      Performer(s): Sherman, Richard M. / Sherman, Robert B.
      Performer(s): Sherman, Richard M. / Sherman, Robert B.
      Duration: 3:01
    • 09:03
      Title: Lulu's Room
      Performer(s): Previn, Andre
      Performer(s): Previn, Andre
      Duration: 3:04
    • 09:05
      Title: Fantasty For Violin And Orchestra
      Performer(s): Hess, Nigel
      Performer(s): Hess, Nigel
      Duration: 3:55
    • 09:20
      Title: Turkey In The Straw
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 2:07
    • 10:00
      Title: Concerto In D Minor Bwv 1052 Allegro (1st Movement)
      Performer(s): Bach, Johann Sebastian
      Performer(s): Bach, Johann Sebastian
      Duration: 8:21

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