Marty in the Morning.

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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

    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


    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 28 February 2014


    Marty in the Morning

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


    Neven's recepies - Pancakes - Various


    Bannana and Butterscotch and Warm Potato Pancake with Mushrooms and Crème Fraîche



    Serves 4

    100g (4oz) plain flour

    pinch of salt

    1 egg

    300ml (½ pint) milk

    25g (1oz) butter, melted

    sunflower oil, for cooking

    3 bananas

    1 lemon, halved and pips removed

    50g (2oz) toasted hazelnuts (optional)


    150g (5oz) caster sugar

    120ml (4fl oz) cream

    40g (1 ½oz) butter

    ¼ vanilla pod, seeds only

    crème fraîche, to serve


    To make the butterscotch sauce, place the sugar in a heavy-based saucepan with 150ml (¼ pint) of water. Bring to the boil and cook for approximately 15 minutes, until golden brown. Stir in the cream, butter and vanilla seeds and mix well to combine. Stir over a low heat to a thick consistency and keep warm. Sift the fl our and salt together. Beat the egg into the milk and whisk into the fl our. Let it rest for 30 minutes. Add the melted butter. Warm the pancake pan and add enough oil to cover the base. Tip some batter into the pan and tilt the pan so that the mixture covers the base in a thin layer. Cook for 15-20 seconds, until golden brown. Flip over and cook the other side. Keep warm. Peel the bananas and then cut into thick slices. Sprinkle with lemon juice. Put a pancake on a plate and drizzle over some butterscotch sauce. Arrange the bananas on top, drizzle some more butterscotch sauce over it and sprinkle with some toasted nuts, if desired. Fold the pancake in half. Serve with a dollop of cream or scoop of ice cream.


    Warm Potato Pancake with Mushrooms and Crème Fraîche


    Ingredients (Serves 4)

    For the potato pancakes:

    • 2 eggs

    • 125g (4½oz) self-raising flour

    • 75g (3oz) cooked mashed potato(leftovers are fine)

    • 225ml (8floz) milk

    • 2 tbsp chopped fresh mixed herbs (such as parsley and chives)

    • 2 spring onions finely chopped

    • sunflower oil, for frying

    Mushroom and Leek Topping:

    • 50g (2oz) butter

    • 100g (4oz) mixed mushrooms, sliced (such as chestnut, shiitake and button)

    • 2 baby leeks, trimmed and thinly sliced

    • 1 bunch spring onions, trimmed and thinly sliced

    • Maldon sea salt and freshly ground black pepper

    • creme fraîche, to serve


    Preheat the oven to 180ºC (350ºF), Gas mark 4 and put in a large non-stick baking sheet to heat up. To make the pancakes, sieve the flour and a pinch of salt into a bowl. Make

    a well in the centre and break the eggs into it. Gradually pour in the milk, beating continuously. Add the cooked mashed potato with the herbs. Season to taste and mix well to form a smooth batter similar in consistency to single cream. Heat a thin film of the oil in a large heavy-based frying pan. Ladle in a quarter of the potato pancake batter and cook over a medium heat for about 1-2 minutes on each side, then using a fish slice transfer to the baking sheet and cook for another 6-8 minutes until risen and set while you cook the remainder. Keep warm. Meanwhile, make the mushroom and leek topping, add the butter to the pan that you’ve cooked the potato pancakes in and then tip in the mushrooms, leeks and spring onions. Sauté over a low heat for 5 minutes until just tender and cooked through, then season to taste. Spoon the mushroom mixture into the centre of warmed serving plates. Place a pancake on each warmed serving plate and spoon over the mushroom mixture. Add a spoonful of crème fraîche to each one to serve.




    Music Played on the Show

    • 07:00
      Title: Harp Concerto Op4 No.6 (1st Movement) Andante
      Performer(s): Handel, George Frideric
      Performer(s): Handel, George Frideric
      Duration: 4:06
    • 07:05
      Title: Caro Mio Ben
      Performer(s): Giordani, Guiseppe
      Performer(s): Giordani, Guiseppe
      Duration: 3:19
    • 07:08
      Title: You Don't Know Me
      Performer(s): Arnold, Eddy/Walker, Cindy
      Performer(s): Arnold, Eddy/Walker, Cindy
      Duration: 3:30
    • 07:14
      Title: Finnegan's Wake
      Performer(s): Potter, Archibald James
      Performer(s): Potter, Archibald James
      Duration: 3:04
    • 07:17
      Title: Elegie
      Performer(s): Chopin, Frederic
      Performer(s): Chopin, Frederic
      Duration: 2:24
    • 07:21
      Title: Two Sleepy People
      Performer(s): Carmichael, Hoagy/Loesser, Frank
      Performer(s): Carmichael, Hoagy/Loesser, Frank
      Duration: 4:43
    • 07:26
      Title: Muse
      Performer(s): Oldfield, Mike
      Performer(s): Oldfield, Mike
      Duration: 2:27
    • 07:34
      Title: Witchcraft
      Performer(s): Coleman, Cy/Leigh, Carolyn
      Performer(s): Coleman, Cy/Leigh, Carolyn
      Duration: 3:29
    • 07:39
      Title: Andalucia, From Spanish Dances
      Performer(s): Granados, Enrique
      Performer(s): Granados, Enrique
      Duration: 4:33
    • 07:45
      Title: Ghost On The Canvas
      Performer(s): Glen Campbell
      Performer(s): Glen Campbell
      Album: Ghost On the Canvas, Surfdog Records, 233444
      Duration: 4:27
    • 07:52
      Title: The Derry Air
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 3:46
    • 08:02
      Title: Concierto De Aranjuez (3rd Movement) Allegro Gentile
      Performer(s): Rodrigo, Joaquin
      Performer(s): Rodrigo, Joaquin
      Duration: 5:44
    • 08:14
      Title: Moonlight Serenade
      Performer(s): Parish, Mitchell/Miller, Glenn
      Performer(s): Parish, Mitchell/Miller, Glenn
      Duration: 3:39
    • 08:19
      Title: If You Could Read My Mind
      Performer(s): Lightfoot, Gordon
      Performer(s): Lightfoot, Gordon
      Duration: 3:59
    • 08:35
      Title: On An Evening In Roma
      Performer(s): Taccani/Bertini/Fredrics
      Performer(s): Taccani/Bertini/Fredrics
      Duration: 2:41
    • 08:39
      Title: Cinema Paradiso
      Performer(s): Morricone, Ennio
      Performer(s): Morricone, Ennio
      Duration: 6:07
    • 08:45
      Title: The Long And Winding Road
      Performer(s): Lennon/Mccartney
      Performer(s): Lennon/Mccartney
      Duration: 4:19
    • 08:54
      Title: Island In The Sun
      Performer(s): Belafonte, Harry/ Burgie, Irving
      Performer(s): Belafonte, Harry/ Burgie, Irving
      Duration: 3:03
    • 09:04
      Title: Straight Down The Middle
      Performer(s): Cahn, Sammy/Van Heusen, Jimmy
      Performer(s): Cahn, Sammy/Van Heusen, Jimmy
      Duration: 3:20
    • 09:07
      Title: Romance From The Gadfly
      Performer(s): Shostakovich, Dmitri
      Performer(s): Shostakovich, Dmitri
      Duration: 3:59
    • 09:21
      Title: Hora Staccato
      Performer(s): Dinicu, Grigoras
      Performer(s): Dinicu, Grigoras
      Duration: 2:22
    • 09:27
      Title: The Voyage
      Performer(s): Duhan, Johnny
      Performer(s): Duhan, Johnny
      Duration: 4:01
    • 09:38
      Title: For Eternity
      Performer(s): Babic / Coelho
      Performer(s): Babic / Coelho
      Duration: 3:25
    • 09:46
      Title: Les Filles De Cadix
      Performer(s): Delibes, Leo
      Performer(s): Delibes, Leo
      Duration: 3:30
    • 09:54
      Title: Un Bel Di Vedremo
      Performer(s): Puccini, Giacomo
      Performer(s): Puccini, Giacomo
      Duration: 5:14

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