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    Tenore - a breathtaking collection of captivating arias and well-loved classics.

    He has been called "Britain’s teenage Pavarotti" and now Jonathan Antoine's highly-anticipated debut solo album, Tenore, is finally here. The album is produced by multi-Grammy nominated music producer, Anna Barry, famous for her work with Andrea Bocelli, Jose Carreras, the Kirov Opera and Andrew Lloyd Webber, to name but a few.

    Marty in the Morning Friday 28 March 2014

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    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
      Performer(s): Shostakovitch, Dmitri
      Duration: 3:02
    • 07:04
      Title: Torna A Surriento
      Performer(s): De Curtis, Ernesto/De Curtis, Gianbattiasta
      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
      Performer(s): Haydn, Franz Josef
      Duration: 3:33
    • 07:13
      Title: Tabhair Dom Do Laimh
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 4:05
    • 07:17
      Title: The Man With The Child In His Eyes
      Performer(s): Bush, Kate
      Performer(s): Bush, Kate
      Duration: 4:50
    • 07:27
      Title: Papageno/Papagena Duet From The Magic Flute
      Performer(s): Mozart, Wolfgang Amadeus
      Performer(s): Mozart, Wolfgang Amadeus
      Duration: 2:48
    • 07:33
      Title: On The Sunny Side Of The Street
      Performer(s): Fields, Dorothy/Mchugh, Jimmy
      Performer(s): Fields, Dorothy/Mchugh, Jimmy
      Duration: 3:13
    • 07:38
      Title: Crazy Dog
      Performer(s): Barry, John
      Performer(s): Barry, John
      Duration: 3:18
    • 07:48
      Title: Dance Of The Miller (Farruca)
      Performer(s): Falla, Manuel De
      Performer(s): Falla, Manuel De
      Duration: 3:06
    • 07:54
      Title: A Foggy Day (In London Town)
      Performer(s): Gershwin, George/Gershwin, Ira
      Performer(s): Gershwin, George/Gershwin, Ira
      Duration: 2:14
    • 08:02
      Title: Life
      Performer(s): Einaudi, Ludovico
      Performer(s): Einaudi, Ludovico
      Duration: 4:37
    • 08:14
      Title: Dancing Doll
      Performer(s): Poldini, Ede
      Performer(s): Poldini, Ede
      Duration: 2:59
    • 08:25
      Title: Parkinson (Michael's Theme)
      Performer(s): Holloway, Laurie
      Performer(s): Holloway, Laurie
      Duration: 1:04
    • 08:27
      Title: Tambourin (Gossec)
      Performer(s): Gossec, Francois-Joseph
      Performer(s): Gossec, Francois-Joseph
      Duration: 1:41
    • 08:35
      Title: That's Amore
      Performer(s): Brooks/Warren
      Performer(s): Brooks/Warren
      Duration: 3:23
    • 08:40
      Title: 633 Squadron: Main Theme
      Performer(s): Goodwin, Ron
      Performer(s): Goodwin, Ron
      Duration: 3:16
    • 08:49
      Title: Maria
      Performer(s): Rodgers/Hammerstein
      Performer(s): Rodgers/Hammerstein
      Duration: 3:34
    • 09:19
      Title: Chicken Run: Main Theme
      Performer(s): Gregson-Williams, Harry/Powell, John
      Performer(s): Gregson-Williams, Harry/Powell, John
      Duration: 3:49
    • 09:35
      Title: The Way You Look Tonight
      Performer(s): Kern, Jerome/Fields, Dorothy
      Performer(s): Kern, Jerome/Fields, Dorothy
      Duration: 3:40
    • 09:52
      Title: Aufstieg Und Fall Der Stadt Mahagonny - Alabama Song
      Performer(s): Weill, Kurt
      Performer(s): Weill, Kurt
      Duration: 3:47
    • 09:56
      Title: Mamma
      Performer(s): Cherubini/Bixio
      Performer(s): Cherubini/Bixio
      Duration: 3:45

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