Marian Finucane

    Saturday, Sunday, 11 - 1pm

    Marian Finucane Saturday 30 May 2015


    Marian Finucane

    Live stimulating mix of news, interviews, reports and discussion.


    Ask the Specialist - Kevin Dundon





    Build your Own Beef Burgers

    with Red Onion Marmalade


    700g Lean Minced beef

    2 Spring Onions

    2 cloves Garlic

    50g breadcrumbs

    50g Wexford Vintage Cheddar (grated)

    1-2 dessertspoons freshly chopped herbs (parsley, thyme etc)

    1 large egg

    1 dessert spoon Tomato ketchup or Sweet chilli jam (optional)

    Pinch Cinnamon

    Salt & Pepper

    4 - 6 Slices Wexford Cheddar

    6 Slices Streaky Bacon (grilled)

    2 Tomatoes

    1 tbsp Olive Oil

    Mixed Salad Leaves

    Preheat the barbecue. Put the minced beef into a large mixing bowl and add in the finely diced onions and garlic.  Mix in the breadcrumbs, grated cheese and chopped parsley together with the tomato ketchup and add a pinch of cinnamon.

    Season the mixture with a little salt and pepper.

    Add in the egg and mash the mixture together with your hands using the egg as a binding agent.

    Divide the mixture into 8-9 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick. Allow to rest in the fridge for at least 30 minutes.

    Brush the burgers with a little oil to prevent them from sticking and barbecue on either side for 4-5 minutes.

    You can cook the burgers in their entirety on the barbecue or transfer the burgers to a baking sheet and put them into the preheated oven for 8 – 10 minutes until they are fully cooked.  In the meantime drizzle the halved buns with olive oil and reheat on barbecue. Immediately add the burgers, cheese slices and build your own burger adding the tomatoes, streaky bacon, onion marmalade and mixed salad leaves as required.

    Red Onion Marmalade

    4 Red Onions

    50g Brown Sugar

    50mls Red Wine

    50mls Red Wine Vinegar

    Thinly slice your red onions and sauté off over a moderate heat. When they are nicely browned, add in some brown sugar and allow to caramelise. Add red wine and red wine vinegar and allow to cook out to a sticky consistency.

    Avocado, Red Onion & Vine CherryTomato Salad with Lime & Coriander Salsa

    Serves 4


    If your avocados aren’t quite ripe enough to use, store them at room temperature.  You can speed up the process by putting them into a brown paper bag – the addition of an apple will hurry things along further!

    2 Avocados, halved

    1 Red Onion, thinly sliced

    100g Vine Cherry Tomatoes, halved

    ½ Cucumber, seeds removed cut into small pieces

    1 tbsp Olive Oil

    2 Radishes, thinly sliced

    1 Lime, juiced

    Salt & Pepper

    1 Bunch Coriander, chopped

    1 Shallot, finely chopped

    1 tbsp Red Wine Vinegar

    1 Red Chilli, deseeded & finely chopped

    1 Lime

    Squeeze a little lime juice over the avocado to prevent it from discolouring.   Place some red onion, vine cherry tomatoes, radish and cucumber into a bowl and gently combine ingredients with your hands.   Drizzle with a little olive oil and season with some salt & pepper.   Spoon the salad into the avocado.

    To make the salsa, place the coriander, shallot, red wine vinegar and chilli into a bowl and squeeze the lime juice over the ingredients.  Season with a little salt & pepper.

    Spoon a large spoonful of salsa over the avocado salad and serve with some crusty bread.

    Garlic and Lemon Prawns with Tomato Relish

    Serves 4 

    Tomato relish

    1 Kg/2.2lbs Tomatos, ripe

    2 Red Onions, chopped

    2 Cloves Garlic, chopped

    100ml /3½ fl oz Red Wine

    1 tsp Oregano/ thyme / parsley

    30g Demerara Sugar

    Salt & Pepper to Season

    3 garlic cloves, finely chopped

    1 lemon juice and zest

    2 tablespoons olive oil

    2 teaspoons lime juice

    Salt and cracked black pepper

    36  king prawns tail 

    Preheat the oven to 180C/350F/Gas Mark 4.  Preheat a barbecue.

    Lightly grease a large baking dish and add the tomatoes, garlic, onion and herbs and pour in the red wine, sprinkle with the demerara sugar.   Over with foil and roast for 30 – 40 minutes.     Remove the foil and season with some salt and pepper and cook for a further 20 minutes then remove from the oven and allow to cool slightly.

    Transfer the contents to a food processor and pulse until you achieve your desired consistency.

    In the meantime, place the garlic, olive oil, lemon juice and zest, salt and pepper in a bowl and combine. Add the prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.

    Remove prawns from marinade and thread  3 or 4 onto each skewers

    Grill prawn skewers for 2 minutes each side until golden.

    Serve with the tomato relish

    Homemade Barbecue Sauce

    Yields 3 x 250ml

    60 ml/2 fl oz Olive Oil

    1 Onion, finely chopped

    1 Cloves Garlic, finely crushed

    2 tbsp Worcestershire Sauce

    1 tbsp smoked Paprika

    1 tsp ground ginger

    2 tbsp Tomato Sauce

    2 tbsp Soy Sauce

    1 tbsp Wholegrain Mustard

    100g/3 ½ Oz Brown Sugar

    240ml/8 fl oz cider Vinegar

    1 x 400g Tin of Chopped tomatoes

    2 tbsp treacle

    Heat the oil in a large, heavy based frying pan.   Add the onion and garlic and cook until softened then pour in the tin of tomatoes.   Add the paprika and ginger, and cook for a further  2 – 3 minutes.    Stir in the mustard, Worcestershire sauce, tomato sauce, soy sauce, vinegar, treacle and sugar then cook until reduced and thickened, add some water if necessary. 

    Pour into sterilised jar and secure lids.  Store up to 1 month in the fridge.

    How to Cook the Perfect Steak

    My personal favourite is the Rib Eye steak, it has a marbling of creamy fat that should be left on the steak during cooking as it adds flavour and helps with basing the steak during cooking. 

    To cook your steak  I would recommend using a griddle pan or barbecue, bring this to a high heat.  Prepare your steak by rubbing a small amount of oil on each side, then add a little seasoning.  Place the steak onto the pan or grill and don’t move it for a couple of minute or two, this will seal the beef and add some colour. Reduce to a medium-high heat then turn the steak onto the other side using a tongs as you do not want to pierce the meat, and release the juices.

    For a steak of approx 2cm thickness we would recommend the following timings:

    2 – 3 minutes each side for rare

    4 minutes each side for medium

    5 – 6 minutes each side for well done.

    Transfer your steak to a side plate before serving and allow to rest for  3 – 4 minutes before serving, this  allows the juices to settle and fibres to relax.

    I like  to slice my steak when serving along the grain,and serve with a seasonal salad or vegetables.

    Chickpeas Summer Salad

    Serve 4 – 6

    1 Tin Chickpeas

    1 Bunch flat-leaf parsley, chopped

    ½ Bunch mint leaves, roughly chopped

    1 small red onion, halved, thinly sliced

    ½   cucumber, thinly sliced

    1 1/2 tablespoons extra virgin olive oil

    1/4 teaspoon ground cumin

    2 Tomatoes, chopped

    2 Cloves Garlic

    1  Lemon, Zest and Juice

    1 Packet Feta crumbled/cubed

    Salt & Pepper to season

    Rinse the chickpeas in a sieve under cold water then toss the chickpeas into a bowl and add the vegetables, herbs and cheese.  Season with salt and pepper. Stir to combine all the ingredients and serve.

    Chicken &  Pesto Salad


    Fresh Basil Pesto is one of those commodities I just can’t do without, it makes this dish a lovely fresh summer option.  Perfect beside the BBQ too – add a splash to some mayonnaise for a fabulous flavour sensation. 

    4 x  Chicken Fillets

    1 tbsp Olive Oil

    450g  Fusilli Pasta

    1 Tbsp Pine Nuts

    3 tbsp Rocket, Garlic & Basil Pesto (See Larder Recipe)

    Salt & Pepper to Season

    Brush the chicken fillets with a little oil and place on a preheated barbeque, cook until golden on all sides, this will take about 4 - 5 minutes on each side depending on thickness, ensure that the chicken is cooked through.   When cooked remove from the barbecue and keep warm.

    Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, strain and set aside.

    To serve.   Slice the chicken into thin slivers and and toss in with the pasta, spoon over some  pesto, and sprinkle with the pine nuts -  serve immediately.

    Smoked Paprika & Cumin Rubbed Steaks

    2 tbsp Smoked Paprika

    2 tbsp Ground Coriander

    1 tbsp Ground Cumin

    1 tbsp dried Oregano

    ½ tsp Five Spice

    1 tbsp Olive Oil

    4 10oz T-Bone Steaks (Or Striploin or Sirloin)

    Salt & Pepper to season.

    Place all the spices into a small glass bowl and drizzle with the olive oil.   If not using immediately place in the refrigerator, this will keep for 1 – 2 days.

    Preheat the barbecue to medium hot.    Rub the steak with the spice blend and leave to marinate for at least and hour minutes.    Place the steak onto the barbecue and cook for 5 – 8 minutes, then turn and cook to your liking.   Allow the meat to rest before serving.

    Sticky Chicken Drumsticks with Garlic Mayonnaise

    Serves 4

    700g chicken drumsticks (about 3 each)

    100g  hoisin sauce

    100ml sesame oil

    50ml rice wine vinegar

    60ml soy sauce

    2 inch grated fresh ginger

    2 cloves garlic, finely chopped

    1 tbs. sesame seeds, preferably toasted 

    Garlic Mayonnaise

    200g mayonnaise

    3 garlic cloves, crushed and finely chopped

    In a small bowl, combine the hoisin sauce, sesame oil, vinegar, soy sauce, ginger, and garlic.    Add the chicken drumsticks to the bowl and toss to coat in the marinade.   Set aside in the refrigerator for 3 – 4 hours or overnight.

    Stir the garlic into the mayonnaise and keep refrigerated until required.

    Preheat the barbecue to medium-hot.

    Grill the drumsticks, basting for the first 15 minutes with any sauce left in the bowl and turning with tongs every 5 minutes or so to prevent burning. Continue to grill until all the drumsticks are cooked through, 20 to 25 minutes.

    Transfer the drumsticks to a serving plate, sprinkle on the sesame seeds, and serve immediately with some garlic mayonnaise.

    Duo of Chocolate Fondue with Fresh Summer Fruit

    Use a selection of fruit you enjoy – there’s very little doesn’t go with chocolate!

    Serves 4 -6

    150g dark chocolate 70%, small pieces

    150g white chocolate , small pieces

    500 ml fresh cream

    250g  Strawberries

    1 Pineapple, peeled and cut into chunks

    1 small Honeydew melon, peeled and cut into chunks

    2 nectarines cut into bitesize potatoes chunks

    8 – 12 Skewers

    Prepare the fruit into a large bowl, then thread the fruit onto each skewer, approximately 6 pieces per skewer.

    Place the chocolate pieces into two separate bowls, the white chocolate in one bowl and the dark in the other.     Pour the cream into a small saucepan and bring to the boil.   Remove the cream from the heat and immediately divide between the two chocolate bowls, stirring continuously until the chocolate has melted and all lumps are removed.

    Dip the fruit into the chocolate bowls, you may use your fingers if like!!

    Blue Cheese, Beetroot and Hazelnut Salad

    Serves 4

    This classic combination of earthy flavours will make this a salad not to be forgotton.  Stilton would be a good substitute for the Gorgonzola.

    450g/1 lb Beetroot, cooked and chopped into small cubes

    2 Red Onions, thinly sliced into rings

    140g Rocket

    60g Hazelnuts, toasted chopped

    140g/5 oz Gorgonzola or similar blue cheese

    2 Vine Tomatos, seeds removed, roughly chopped

    1 Bunch Fresh Flat Leaf Parsley, roughly chopped

    2 tbsp Extra Virgin Olive Oil

    Salt & Pepper to season

    Place the salad leaves on a serving plate and add the chopped beetroot.    Scatter the onion rings randomly over the leaves and add the hazelnuts and tomatoes. Break the cheese into crumbs and add to the salad, then add the parsley. Drizzle with a little olive oil. Season with a little salt and pepper.


    Summer Reads

    Books purchasing manager with Easons Stephen Boylan and Janet Hawkins of Blessington bookshop join Marian in studio to talk about books for Summer.


    “Tender” by  Belinda Mckeon (Macmillan)

    “A Little Life” by Hanya Yanagihara (Macmillan)

    “All Involved” by Ryan Gattis (Macmillan)

    “Negotiator” by George Mitchell (Simon and Schuster)

    “Woman in the Making” by Rory O’Neill (Panti) (Hachette Books Ireland)

    “Us”  by David Nicholls (Hodder and Stoughton)

    “Weightless” by arah Bannan (Bloomsbury)

    “The Mark and the Void” by Paul Murray (Penguin)

     “So You’ve Been Publicly Shamed” by Jon Ronson (Macmillan)

    "Only Ever Yours" by Louise O’Neill (Quercus)

    "Go Set a Watchman" by Harper Lee (Random House)


    "I am Pilgrim"  by Terry Hayes  (Thriller)

    "Appletree Yard" – Louise Doughty

    "Daughter" – Jane Shemilt

    "Dominion" by C.J. Sansom

    "The Diet Myth" – The Real Science about What We Eat by Tim Spector

    "Night School" – Richard Wiseman

    "Early One Morning" by Virginia Bailey out  23  July 2015

    "Something to Hide" - Deborah Moggach due 2 July 2015

    "The Other Side of the World" - Stephanie Bishop due mid August


    Recommended Viewing

    TV and film critic with the Independent Paul Whittington and Brian Lloyd from join Marian with their pick of this weeks TV highlights.



    Rome’s Invisible City - Monday, BBC1, 9pm

    Outbreak - Monday, BBC2, 9pm

    The Auction House - Tuesday, Channel 4, 8pm

    Comedy Bites - RTE Player, any time

    Dementiaville - Thursday, Channel 4, 9pm

    Sense8 - Streaming from Friday, Netflix


    THE ROAD - UTV Ireland, Monday, 10PM

    MONTY PYTHON'S PERSONAL BEST - Sky Arts 1, Tuesday, 11.15PM


    A SPORTING CHANCE - RTE 2, Wednesday, 9PM

    DEMENTIAVILLE - Channel 4, Thursday, 9PM

    BRUBAKER - TG4, Monday, 9.15PM


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    In-depth interviews, human interest stories, consumer and lifestyle news as well as a lively panel discussion on issues of the week and newspaper reviews.

    Saturday and Sunday from 11am-1pm

    Marian Finucane

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