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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 14 March 2014

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    Nevens' Recipes - Irish Stew

    Somthing for the weekend that's in it!

    Roast Leg of Spring Lamb with Boulangère Potatoes

    This dish is hassle free – perfect for a dinner party or Sunday lunch.

    Serves 6

    1 tbsp rapeseed oil

    knob of butter

    3 onions, thinly sliced

    1.5kg (3lb) potatoes, peeled and thinly sliced

    4 fresh thyme sprigs, leaves stripped

    400ml (14fl oz) chicken stock

    1.75kg (4lb) leg of lamb

    3 garlic cloves, sliced

    2 fresh rosemary sprigs

    sea salt and freshly ground black pepper

    wilted spinach , to serve

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

    To make the boulangère potatoes, heat the oil in a frying pan with the butter and sauté the

    onions for 3–4 minutes over a medium heat, until softened but not coloured. Season to

    taste. Layer the potatoes, onions and thyme leaves in a large roasting tin large enough to fit

    the leg of lamb. Season each layer as you go and finish with an attractive overlapping layer

    of the potatoes. Pour over the stock and set to one side.

    Using a sharp knife, make small incisions all over the lamb and press a garlic slice and a tiny

    sprig of the rosemary into each one. Weigh the joint and allow 20 minutes per 450g (1lb)

    plus 20 minutes (add a further 20 minutes for well done), then place the lamb carefully on

    top of the potatoes in the roasting tin. Roast for 20 minutes, then reduce the oven temperature

    to 180°C (350°F/gas mark 4) and roast for 1 hour 20 minutes for a leg of lamb this size

    (1.75kg (4lb)).

    Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for

    15 minutes, keeping the boulangère potatoes warm.

    To serve, carve the lamb into slices and arrange on warmed serving plates with the boulangère

    potatoes and wilted spinach.

     

    Wilted Spinach

    Serves 6

    100g (4oz) butter

    550g (1lb 4oz) spinach, tough stalks removed

    pinch of caster sugar

    sea salt and freshly ground black pepper

    Heat a pan over a medium heat and add the

    butter. Once it has stopped foaming, quickly

    sauté the spinach with the sugar until soft and

    wilted. Season to taste and drain well on kitchen

    paper to remove the excess moisture. Return to

    the pan and keep warm. Use as required.

     

    Apple Tart with Custard

    Homemade apple tart – a winning combination of delicate sweet pastry filled with heavenly

    scented apples – simply can’t be beaten. To ring in the changes, mix the apples with blackberries

    or try a mixture of rhubarb and strawberry. To make your tart extra special, add a vanilla

    pod to your bag of sugar and leave for at least a week before using.

    Serves 6–8

    Pastry:

    225g (8oz) plain flour, extra for dusting

    2 tbsp icing sugar

    100g (4oz) butter, diced and chilled

    2 large egg yolks

    2–3 tablespoons ice-cold water

    Filling:

    900g (2lb) Bramley cooking apples

    100g (4oz) caster sugar

    ¼ tsp ground cinnamon

    good pinch of ground cloves

    1 tbsp milk

    Custard:

    5 egg yolks

    3 tbsp caster sugar

    ½ vanilla pod, split in half and seeds scraped out

    300ml (½ pint) milk

    100ml (3 ½fl oz) cream

    To make the pastry, sift the flour and icing sugar into a bowl. Using a round-bladed knife or the

    tips of your fingers, work in the butter and then mix in the egg yolks with enough of the ice-cold

    water, until the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes.

    Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

    Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece

    until it’s about 30cm (12in) in diameter. Use to line a 20cm (8in) pie dish or a 23cm (9in) flat

    plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for

    decorating. Place back in the fridge to chill while you prepare the apples.

    Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster

    sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little

    milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a

    circle slightly larger than the pie dish and use to cover the apples. Press the edges together to

    seal, then use a sharp knife to cut away any excess.

    Crimp the edges of the tart with a round-bladed knife and using your fingers as a guide. Roll

    out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the

    pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of

    sugar. Bake for 25–30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for

    another 20–25 minutes, until golden brown.

    Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla

    seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

    Place the milk and cream in a medium pan and bring to the boil, then immediately remove from

    the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth,

    then pour back into the pan and place over a gentle heat. Cook gently for 6–8 minutes on a

    medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep

    To serve, cut the warm apple tart into slices and arrange on warmed serving plates with some of

    the custard. Put the remainder into a jug on the table.

     

    Music Played on the Show

    • 07:00
      Title: Anitra's Dance
      Performer(s): Grieg, Edvard
      Performer(s): Grieg, Edvard
      Duration: 4:07
    • 07:04
      Title: Crucán Na Bpaiste
      Performer(s): Brendan Graham
      Performer(s): Brendan Graham
      Duration: 5:03
    • 07:15
      Title: Aedh O Domhnaill
      Performer(s): Carolan, Turlough O
      Performer(s): Carolan, Turlough O
      Duration: 4:13
    • 07:23
      Title: The Voyage
      Performer(s): Duhan, Johnny
      Performer(s): Duhan, Johnny
      Duration: 4:01
    • 07:28
      Title: A Suite Of Theatre Music: (2nd Movement)Rondo
      Performer(s): Purcell, Henry
      Performer(s): Purcell, Henry
      Duration: 1:49
    • 07:36
      Title: Crowley's Reel
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 3:45
    • 07:41
      Title: Out Of The Game
      Performer(s): Wainwright, Rufus
      Performer(s): Wainwright, Rufus
      Duration: 4:19
    • 07:51
      Title: Woodbrook
      Performer(s): O'Suilleabhain, Micheal
      Performer(s): O'Suilleabhain, Micheal
      Duration: 3:47
    • 07:57
      Title: The Bare Necessities
      Performer(s): Gilkyson, Terry
      Performer(s): Gilkyson, Terry
      Duration: 4:25
    • 08:02
      Title: Flowers Are Red
      Performer(s): Chapin, Harry
      Performer(s): Chapin, Harry
      Duration: 4:37
    • 08:12
      Title: The Blue Danube
      Performer(s): Strauss Ii, Johann
      Performer(s): Strauss Ii, Johann
      Duration: 6:03
    • 08:20
      Title: Paidin O Rafeartaigh/Strike The Gay Harp (Jigs)
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 3:34
    • 08:25
      Title: Wildfire
      Performer(s): Michael Martin Murphey
      Performer(s): Michael Martin Murphey
      Album: Live At Billy Bob's Texas: Michael Martin Murphey
      Duration: 5:02
    • 08:34
      Title: On Days Like These
      Performer(s): Jones, Quincy/Black, Don
      Performer(s): Jones, Quincy/Black, Don
      Duration: 3:54
    • 08:38
      Title: Cli5f
      Performer(s): Sellers, Peter
      Performer(s): Sellers, Peter
      Duration: 3:04
    • 08:41
      Title: Besame Mucho
      Performer(s): Velazquez, Consuelo
      Performer(s): Velazquez, Consuelo
      Duration: 4:18
    • 08:46
      Title: Ripples In The Rockpools
      Performer(s): Davey, Shaun
      Performer(s): Davey, Shaun
      Duration: 3:47
    • 08:54
      Title: Star Of The County Down
      Performer(s): Trad/ Arr Moloney
      Performer(s): Trad/ Arr Moloney
      Duration: 2:55
    • 09:03
      Title: Fugue For Tinhorns And Follow The Fold
      Performer(s): Loesser, Frank
      Performer(s): Loesser, Frank
      Duration: 3:37
    • 09:07
      Title: Irish Suite For Strings - Midir's Song For Etain
      Performer(s): Duff, Arthur
      Performer(s): Duff, Arthur
      Duration: 2:42
    • 09:20
      Title: Sweeney's (Polka)
      Performer(s): Trad Arr Allow Ceili Band
      Performer(s): Trad Arr Allow Ceili Band
      Duration: 1:43
    • 09:33
      Title: Can't Get Used To Losing You
      Performer(s): Pomus/Shuman
      Performer(s): Pomus/Shuman
      Duration: 2:33
    • 09:36
      Title: La Is My Lady
      Performer(s): Bergman, Alan/Marilyn Bergman, Quincy And Peggy Lipton Jones
      Performer(s): Bergman, Alan/Marilyn Bergman, Quincy And Peggy Lipton Jones
      Duration: 3:27
    • 09:40
      Title: Mise Eire (Orchestral Suite) - Howth Landing (Roisín Dubh/ Druim
      Performer(s): O Riada, Sean
      Performer(s): O Riada, Sean
      Duration: 2:10
    • 09:44
      Title: She Loves You (Irish Dentist)
      Performer(s): Lennon, John/Mccartney, Paul
      Performer(s): Lennon, John/Mccartney, Paul
      Duration: 1:51
    • 09:45
      Title: Lumen
      Performer(s): O'Suilleabhain, Micheal
      Performer(s): O'Suilleabhain, Micheal
      Duration: 6:06
    • 09:53
      Title: Riverdance
      Performer(s): Whelan, Bill
      Performer(s): Whelan, Bill
      Duration: 5:58

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