Marty in the Morning

Marty in the Morning

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Marty in the Morning Friday 11 April 2014


You can find all of Neven Maguires
delicious recipes from the Marty in the Morning
Friday programmes going back over the months, 
by clicking here.

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Neven's Recipes

Smoked Salmon and Leek Quiche
Serves 6

25g (1oz) butter

1 small leek, diced

150ml (¼ pint) cream

150ml (¼ pint) milk

2 eggs

2 egg yolks

2 tbsp sweet chilli sauce

1 tbsp chopped fresh flat-leaf parsley

1 tbsp chopped fresh dill

200g (7oz) smoked salmon, diced

sea salt and freshly ground black pepper

lightly dressed green salad, to serve

For the pastry:

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

100g (4oz) butter, diced and chilled

½ tsp salt

good pinch of chilli powder (optional)

3 tbsp ice-cold water

1 egg yolk, 1 tbsp milk

To make the pastry, place the flour, butter, salt and chilli powder (if using) in a food processor.

Whizz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and

pulse again so that the pastry comes together. Knead gently on a lightly floured surface for a

few seconds to form a smooth dough. Wrap in clingfilm and chill for at least 10 minutes before

rolling (or up to 1 hour if time allows).

Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21cm (8 ½in)

fluted flan tin that’s about 4cm (1 ½in) deep. Use a rolling pin to lift the pastry into the tin,

pressing well into the sides and letting the pastry overhang a little, as this prevents shrinkage.

Chill for another 10 minutes for the pastry to rest.

 

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

Prick the pastry base with a fork, then line with a circle of oiled foil or parchment paper that is

first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for

20 minutes, until the pastry case looks ‘set’ but not coloured.

 

Beat the egg yolk and milk together in a small bowl. Carefully remove the foil or paper and

lower the temperature to 160°C (325°F/gas mark 3), then brush the pastry with the egg wash to

form a seal. Return to the oven for 5 minutes, or until the base is firm to the touch and the sides

are lightly coloured. Remove the pastry from the oven, then increase the heat to 180°C (350°F/

gas mark 4).

 

While the pastry is baking, heat the butter in a frying pan over a medium heat and sauté the leek

for 3–4 minutes, until it’s softened but not coloured. Season to taste and leave to cool.

Beat the cream in a bowl with the milk, eggs, egg yolks and sweet chilli sauce, until well

combined. Stir in the parsley and dill and season with salt and pepper. Scatter the leek and

smoked salmon into the bottom of the pastry case and then pour in the cream mixture. Bake for

25–30 minutes, until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5

minutes in the tin, then remove and trim down the excess pastry.

 

To serve, carefully cut the smoked salmon and leek quiche into slices while it’s still warm.

Arrange on serving plates with the green salad.

 

Listen back here to the interviews from Marty in the Morning
Live from Venice and Verona from 2015

Including clips from back stage at the Arena di Verona, comment from Irish audience members on tour with the Travel Department.ie & recordings from a beautiful vineyard near Verona!

Music Played on the Show

09:37

Title: Mack The Knife

Performer(s): Bobby Darin (Vocal)

Duration: 3:20

09:45

Title: Horn Concerto No. 2 In E Flat K 417 - Movement Ii - Andante

Performer(s): John Ryan (Horn)

Duration: 4:13

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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

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