Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

email:      marty.lyricfm@rte.ie Text:       '51554'

Marty in the Morning Friday 28 March 2014

Marty in the Morning

Join the dawn chorus with Marty as he takes the chill out of your early mornings with music, news, weather and travel updates.

Nevens Recipes - Mothers Day Special

Nevens Recipes - Mothers Day Special

Mothers Day Special

Fragrant Roast Chicken with Sausage Stuffing

 

Serves 4–6

 1.5kg (3lb) whole chicken

1 lemon

1 fresh thyme sprig

75g (3oz) butter, softened

2 garlic cloves, crushed

4 small carrots, peeled

2 red onions, peeled and halved

2 celery sticks, chopped in half

1 leek, chopped in half

1 garlic bulb, broken into cloves (but not peeled)

3 tbsp olive oil

1 tbsp plain flour

120ml (4fl oz) white wine

300ml (½ pint) chicken stock

sea salt and freshly ground black pepper

crispy roast potatoes, to serve

buttered peas, to serve

Sausage stuffing roll:

25g (1oz) butter, extra for greasing

1 onion, finely chopped

100g (4oz) sausage meat

100g (4oz) fresh white breadcrumbs

2 tbsp chopped fresh herbs, such as flat-leaf parsley, sage, rosemary and thyme

 

Take the chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to

230°C (450°F/gas mark 8).

 

Finely grate the rind from the lemon and place the rind in a bowl, reserving the lemon. Strip the thyme leaves from the stalks (reserve the stalks) and add to the lemon rind. Mix in the butter and the garlic and then season to taste.

 

Loosen the skin from the chicken breasts, starting at the cavity end and working your hand

underneath to release it. Spread the butter evenly under the skin and lay the skin back down on top. Slash the chicken legs several times with a sharp knife (this is to help ensure crispy skin).

 

Place the carrots in a roasting tin with the red onions, celery, leek and garlic, tossing to coat

in 1 tablespoon of olive oil. Sit the chicken on top of the pile of vegetables and drizzle all over with the remaining 2 tablespoons olive oil, then season well, rubbing it all over and right into the slashes.

 

Cut the reserved lemon in half and put it inside the chicken’s cavity with the reserved thyme

stalks. Place the chicken in the oven and immediately reduce the heat to 200°C (400°F/gas

mark 6). Roast the chicken for 1 hour 20 minutes, basting the chicken halfway through cooking.

 

Meanwhile, to make the sausage stuffing roll, melt the butter in a frying pan and sauté the onion until softened. Leave to cool, then mix with the sausage meat, breadcrumbs and herbs and season with salt and pepper. Place on a heavily buttered double sheet of tin foil and roll up into a thick sausage shape about 2.5cm (1in) thick and 20cm (8in) long, twisting the ends to secure.

 

Place in a roasting tin and cook above the chicken for 25–30 minutes, until the sausage meat is cooked through, turning it a couple of times to ensure it cooks evenly.

When the chicken is cooked, transfer the chicken to a board and put the carrots and red onions on a warmed plate. Cover each with tin foil and rest for 15 minutes while you make the gravy.

 

Using a large spoon, carefully remove most of the fat from the tin and then place the tin directly on the heat. Stir in the flour and then holding the tin steady, mash up the remaining vegetables as much as possible with a potato masher. Pour in the wine and allow it to bubble down, stirring continuously to blend the flour in. Pour in the stock and bring to the boil, then reduce the heat and simmer for about 10 minutes, until slightly reduced and thickened, stirring occasionally.

 

Take a large jug and set a sieve into it, then pour in the gravy mixture, using a ladle to push all of the liquid and some of the vegetables through with the back of the spoon. Stir in the juices from the resting chicken and season to taste. Transfer to a warmed gravy boat.

 

To serve, carve the chicken into slices and arrange on warmed serving plates with the reserved carrots and red onion halves. Unwrap the sausage stuffing roll and cut into slices, then add to the plates with the roast potatoes and buttered peas. Hand around the gravy boat separately.

 

Crispy Roast Potatoes

 

For really crunchy roast potatoes with fluffy middles, choose a floury variety of potato, such as Roosters, and try to make sure that they are all similar in size. Save some fat that’s left over from a roast to use for this dish. To ensure really crispy roast potatoes, drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.

 

Serves 4–6

 

1.5kg (3lb) floury potatoes (such as Roosters), halved

about 100ml (3 ½fl oz) sunflower oil, or dripping,

goose or duck fat

6 garlic cloves, slightly smashed (not peeled)

3 fresh rosemary sprigs

sea salt

Preheat the oven to 220°C (425°F/gas mark 7).

 

Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and

simmer for 8–10 minutes, until the outsides have just softened. Drain and return to the pan for a minute to dry out, shaking vigorously to knock off all the hard edges.

 

Meanwhile, preheat a roasting tin with a 1cm (½in) depth of oil, dripping, duck or goose fat for a few minutes, until just smoking. Roughly prod the outside of the potatoes with a fork and toss them with the garlic and rosemary. Carefully tip them into the hot oil, basting the tops. Roast for about 45 minutes to 1 hour, turning occasionally, until crisp and golden.

 

To serve, transfer the crispy roast potatoes with a slotted spoon into a warmed serving bowl.

Season with the salt and place them straight on the table or use as required.

 

Mango and Lime Cheesecake

 

This cheesecake combines a luscious tropical fruit topping with a creamy filling and a spiced

biscuit base. I think gelatine leaves are much easier to use than powdered gelatine. They are

available now from most supermarkets, but if you can’t find them, use 2 teaspoons of powdered gelatine for the filling and dissolve in 2 tablespoons of very hot water and use 1 teaspoon for the topping and dissolve in 1 tablespoon of very hot water.

 

Serves 8

Base:

200g (7oz) ginger nut biscuits

100g (4oz) butter, melted

vegetable oil, for greasing

Filling:

4 gelatine leaves

175ml (6fl oz) milk

1 vanilla pod, split in half and seeds scraped out

175g (6oz) caster sugar

500g (18 oz) Greek yoghurt

finely grated rind and juice of 2 limes

150ml (¼ pint) cream

Topping:

2 gelatine leaves

400g (14oz) can mango slices in syrup, drained

fresh mint sprigs, to decorate

lightly whipped cream, to serve

 

To make the base, place the biscuits in a food processor or liquidiser and blend to fine crumbs.

 

With the motor still running, pour in the melted butter through the feeder tube and mix until

well combined. Tip into a lightly oiled 23cm (9in) loose-bottomed cake tin and press firmly and evenly to form a base for the cheesecake. Chill for at least 10 minutes, until firmly set, or up to 24 hours is fine.

 

Meanwhile, to make the filling, soak the gelatine leaves in a bowl of cold water for 10 minutes. Place the milk in a pan and add the vanilla seeds, whisking to combine. Cook until it just reaches boiling point, but do not allow to boil. Gently squeeze the gelatine dry and add to the pan with the sugar, whisking until the gelatine and sugar are both dissolved. Pour into a large bowl and leave to cool a little.

 

Stir the Greek yoghurt into the cooled milk mixture with the lime rind and juice. Whip the cream in a separate bowl until it’s just holding its shape, then fold into the filling mixture. Pour into the set biscuit base and chill for at least 1 hour, until set, or up to 24 hours is fine.

 

To make the topping, soak the gelatine leaves in a bowl of cold water for 10 minutes. Place

the mango slices in a mini processor or liquidiser and blend until smooth. Heat 1 tablespoon

of water in a small pan or in the microwave. Gently squeeze the gelatine dry and stir into the

hot water, until dissolved. Add to the mango purée and pour over the set cheesecake filling,

spreading evenly with the back of a spoon. Chill for another 2–3 hours, until completely set, or up to 24 hours is fine.

 

To serve, remove the cheesecake from the tin and transfer to a serving plate, then decorate with the mint sprigs. Cut into slices and arrange on serving plates with a dollop of whipped cream

Music Played on the Show

07:00

Title: The First Echelon - Waltz

Performer(s): Shostakovitch, Dmitri

Duration: 3:02

07:04

Title: Torna A Surriento

Performer(s): De Curtis, Ernesto/De Curtis, Gianbattiasta

Duration: 4:44

07:08

Title: Tpt Concerto In E Flat(2nd Movement) Andante

Performer(s): Haydn, Franz Josef

Duration: 3:33

07:13

Title: Tabhair Dom Do Laimh

Performer(s): Traditional

Duration: 4:05

07:17

Title: The Man With The Child In His Eyes

Performer(s): Bush, Kate

Duration: 4:50

07:27

Title: Papageno/Papagena Duet From The Magic Flute

Performer(s): Mozart, Wolfgang Amadeus

Duration: 2:48

07:33

Title: On The Sunny Side Of The Street

Performer(s): Fields, Dorothy/Mchugh, Jimmy

Duration: 3:13

07:38

Title: Crazy Dog

Performer(s): Barry, John

Duration: 3:18

07:48

Title: Dance Of The Miller (Farruca)

Performer(s): Falla, Manuel De

Duration: 3:06

07:54

Title: A Foggy Day (In London Town)

Performer(s): Gershwin, George/Gershwin, Ira

Duration: 2:14

08:02

Title: Life

Performer(s): Einaudi, Ludovico

Duration: 4:37

08:14

Title: Dancing Doll

Performer(s): Poldini, Ede

Duration: 2:59

08:25

Title: Parkinson (Michael's Theme)

Performer(s): Holloway, Laurie

Duration: 1:04

08:27

Title: Tambourin (Gossec)

Performer(s): Gossec, Francois-Joseph

Duration: 1:41

08:35

Title: That's Amore

Performer(s): Brooks/Warren

Duration: 3:23

08:40

Title: 633 Squadron: Main Theme

Performer(s): Goodwin, Ron

Duration: 3:16

08:49

Title: Maria

Performer(s): Rodgers/Hammerstein

Duration: 3:34

09:19

Title: Chicken Run: Main Theme

Performer(s): Gregson-Williams, Harry/Powell, John

Duration: 3:49

09:35

Title: The Way You Look Tonight

Performer(s): Kern, Jerome/Fields, Dorothy

Duration: 3:40

09:52

Title: Aufstieg Und Fall Der Stadt Mahagonny - Alabama Song

Performer(s): Weill, Kurt

Duration: 3:47

09:56

Title: Mamma

Performer(s): Cherubini/Bixio

Duration: 3:45

Twitter

Facebook

Contact the Show

email:      marty.lyricfm@rte.ie

Text:       '51554'

We welcome your comments and requests.

______________________________

Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane

Schedule

Ways to Listen

Radio
Mobile
Internet
Radio Player
Podcasts
TV