Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 24 January 2014

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!!

Marty in the Morning

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

Neven' Recipes - Homemade Pizza

Serves 4

350g (12oz) strong white flour, extra for dusting

7g sachet easy-blend yeast

1 tsp salt, 225ml (8fl oz) warm water

2 tbsp extra virgin olive oil, extra for greasing and drizzling, 2 tsp semolina or dried white breadcrumbs

8 tbsp passata rustica (crushed tomatoes)

a few fresh basil leaves, torn, extra to garnish

150g (5oz) ball of mozzarella, drained and roughly chopped 25g (1oz) freshly grated Parmesan

40g (1 ½oz) rocket sea salt and freshly ground black pepper.

Place the flour, yeast and salt in a food processor fitted with a dough attachment (or use a bowl and a wooden spoon if you don’t have a processor). Mix the warm water and oil in a jug. With the motor running, slowly pour the oil mixture through the feeder tube (or stir by hand) and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.

Transfer the dough to a lightly oiled bowl. Rub the top with a little more oil and then cover with a clean, damp tea towel. Set aside at room temperature for 1 hour, or until the dough has doubled in size. Preheat the oven to 240°C (475°F/gas mark 9).

Punch the dough down with a clenched fist. Remove the dough from the bowl and knead for a couple of minutes until smooth, then cut in half and roll each half out on a lightly floured surface into a 25cm (10in) circle. Sprinkle the semolina or breadcrumbs onto 2 large, flat baking sheets and transfer the pizza bases on top.

Season the passata to taste and then spread it over the pizza bases, leaving a 1cm (½in) border around the edges. Scatter over the basil, then drizzle over a little olive oil and scatter the mozzarella and Parmesan on top. Bake for 10–12 minutes, until the base is crisp and the cheeses are bubbling and lightly golden. Remove from the oven and drizzle over a little more olive oil, then scatter over the rocket and garnish with more basil. Season to taste.

To serve, cut the pizzas into wedges and arrange on warmed serving plates.

 

Variations

American Hot

Prepare the bases with the passata, basil and olive oil and then scatter over 50g

(2oz) thinly sliced pepperoni and 50g (2oz) drained, sliced jalapeño chillies (from a

jar or can). Finish and serve as described above.


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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.




An exclusive look behind the scenes with Marty in the Morning.  Click here to watch now and stay tuned!


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email:      marty.lyricfm@rte.ie

Text:       '51554'

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______________________________

Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane

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