Marian Finucane

    Saturday, Sunday, 11 - 1pm

    Marian Finucane Saturday 16 February 2013

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    Marian Finucane

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

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    Interview: Fr. Michael Cusack

    Marian talks to Fr. Michael Cusack about the fall-out from his homily at the funeral of Det. Garda Adrian Donohue.

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    How to Find a Counsellor

    Marian speaks to clinical psychologist Colm O'Connor and Shane Kelly, head of the Irish Association for Counselling and Psychotherapy about counsellors and finding out to suit you.

    Go to www.iacp.ie for advice and guidance on finding a counsellor.

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    Fiona O'Doherty - www.letstrail.com

    Clinical psychologist Fiona talks to Marian about an unusual travel company - www.letstrail.com.

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    Stylish and simple entertaining at home

    Neven Maguire joins us in studio with some delicious dinner ideas.

    Here's the recipes that he used;

     

     

    Stylish and simple entertaining at home

    STARTERS:

    SWEET POTATO, COCONUT AND GINGER SOUP

    Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

    Serves 4–6

    450g (1lb) sweet potatoes, cut into cubes

    2 tbsp rapeseed oil

    1 onion, finely chopped

    1 leek, trimmed and finely chopped

    1 lemon grass stalk, trimmed and halved

    1 red chilli, halved, seeded and thinly sliced

    1 tsp freshly grated root ginger

    1.25 litres (2 1/4 pints) vegetable stock or chicken stock

    4 tsp tomato purée

    400g can coconut milk(Thai Gold)

    1tbsp fresh basil

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

    Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon rapeseed oil and roast for 20–30 minutes, until tender. Set aside.

    Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes or until the liquid has slightly reduced and all the vegetables are completely tender.

    Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass add the fresh basil and then blend with a hand blender until smooth.

    To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk.

    COOK AHEAD

    This soup can be made up to 2–3 days in advance and kept covered in the fridge. It can also be frozen for up to 1 month but may need to be blitzed with a hand blender when reheating, as it may split.

    BALLYOAK SMOKED CHEESE IN KATAIFI PASTRY WITH SAUCE VIERGE

    The kataifi pastry is found in most Asian supermarkets in the frozen section. This recipe also works well with a good-quality Irish Brie cheese.

    Serves 4

    200g (7oz) frozen kataifi pastry

    2 tbsp plain flour

    sea salt and freshly ground black pepper

    1 egg

    50ml (2fl oz) milk

    450g (1lb) smoked Ballyoak cheese

    groundnut oil, for deep-frying

    chilli jam , to serve

    Red pepper salsa, to serve

    lightly dressed mixed lettuce leaves, to serve

    Thaw the pastry while still in its plastic for a minimum of 2 hours before using. Once it’s thawed it will be soft and pliable and ready to use, but remember that you must keep it covered with a clean, damp tea towel when not in use.

    Place the flour in a shallow dish and season generously. Beat the egg with the milk and a pinch of salt in a separate shallow dish.

    Cut the cheese into 12 even-sized pieces, each one roughly the size of your thumb, then toss in the seasoned flour until lightly coated. Dip briefly in the egg wash. To wrap the cheese, lay about 10g (1/4oz) of the kataifi pastry in a rectangle on a board. Sit a cheese wedge across the width at the end closest to you, then roll it up away from you to completely enclose it. Place on a baking sheet lined with parchment paper well spaced apart so that they don’t get tangled up and cover with clingfilm. Chill until ready to use.

    Just before serving, heat the oil in a deep-fat fryer or a deep-sided pan to 160°C (325°F). Cook the coated cheese wedges in batches for about 3 minutes, turning halfway through, until crisp and golden brown and the cheese is warmed through. Drain on kitchen paper.

    To serve, place 3 pieces of crispy cheese on each plate. Spoon a little chilli jam to the other side with a little of the red pepper salsa alongside. On the third part of the plate, arrange a small pile of dressed lettuce leaves.

    COOK AHEAD

    The cheese can be wrapped in the pastry up to 24 hours in advance and kept in the fridge.

    Red pepper salsa

    Makes about 175ml (6fl oz)

    1 tbsp extra virgin lemon olive oil (shop bought)

    1 small red onion, finely diced

    1 small roasted red pepper, finely diced (from a jar is fine)

    5 tbsp extra virgin olive oil

    1 tbsp white wine vinegar

    finely grated rind of 1/2 lemon

    2 tsp caster sugar

    sea salt and freshly ground black pepper

    2 tsp snipped fresh chives

    1 tsp chopped fresh basil

    lightly dressed mixed salad leaves, to serve

    Warm the lemon oil in a small pan. Gently fry the onion and roasted pepper for 5 minutes, stirring occasionally. Pour in the olive oil and vinegar, then add the lemon rind and sugar. Cook for another 2–3 minutes, until bubbling and warmed through. Season to taste and stir in the herbs. Keep warm and use as required.

    COOK AHEAD

    This will keep up to 1 week in the fridge in a rigid plastic container.

    MAINS:

    Beef Bourguignon

    The easiest way to peel shallots is to place them in a heatproof bowl and pour over enough boiling water to cover. Set aside until cool enough to handle, then drain-they now should then be much easier to peel.

    Serves 4-6

    2 tbsp rapeseed oil

    25g (1oz) butter

    25g (1oz) plain flour

    1kg (2 1/4lb)diced beef from your local craft butcher

    225g (8oz) baby shallots, peeled and halved (keeping roots intact)

    100g (4oz) rindless smoked bacon, finely chopped

    1 garlic clove, crushed

    1 tbsp tomato puree

    300ml (1/2 pint) red wine

    900ml (1 1/2 pints) beef stock

    1 bay leaf

    1 tbsp chopped fresh thyme

    100g (4oz) carrots, diced

    75g 3oz) button mushrooms, wiped clean

    salt and freshly ground black pepper

    pomme puree, to serve

    chopped fresh flat-leaf parsley, to garnish

    Preheat the oven to 180C (350F), Gas mark 4. Heat the 1 tablespoon of oil and half the butter in a heavy based casserole with a lid. Season the flour and place in a shallow bowl. Use to lightly dust the beef, shaking off any excess, then add to the heated casserole in small batches and cook over a high heat for 2-3 minutes until lightly browned. Transfer to a plate until all of the meat has been sealed, then set aside.

    Add the remaining oil and butter with the shallots to the casserole with the smoked bacon and cook for 2-3 minutes until the shallots are lightly browned and the bacon is golden, stirring and adding the garlic for the last 30 seconds. Pour the red wine in and allow to bubble down a little for 1-2 minutes, while scraping the sediment from the bottom, then stir in the beef stock and tomato puree. Return the meat and juices to the casserole and bring to the boil, then add the thyme and bay leaves. Season to taste, cover with the lid and transfer to the oven for 2 hours until the beef is almost tender and cooked through.

    Remove the casserole from the oven. Stir in the carrots and mushrooms and return to the oven to cook for another 30 minutes or until the beef and vegetables are completely tender. Season to taste.

    Spoon pomme puree into the centre of wide-rimmed bowls and spoon the beef Bourguignon on top. Garnish with the parsley and serve at once.

    Gratin of hake with prawns, spinach and pesto

    It might seem like there is an overload of basil in this dish, but it gives the perfect contrast to the fish. Like most recipes using hake, our can replace it with other round white fish such as cod or haddock.

    Serves 4

    4 x 175g (6oz) hake fillets, pin boned and scaled

    16 raw Dublin Bay Prawns, peeled and veins removed

    125g (4 1/2oz) Mozzarella cheese, grated

    4tsp chilli jam or sweet chilli sauce

    4 tbsp chopped fresh basil

    4 tbsp pesto

    FOR THE SPINACH

    225g (8oz) spinach, washed and stalks removed

    50g (2oz) 2oz butter

    1 pinch caster sugar

    Maldon sea salt and freshly ground black pepper

    Preheat the oven to 180C (350F), Gas 4. Place the hake on a baking sheet lined with non-stick parchment paper, season and carefully arrange the prawns on top. Sprinkle over the basil and then drizzle the chilli jam or sauce on top. Scatter over the mozzarella and season to taste. Bake for about 15-20 minutes until golden brown.

    To sauté the spinach, heat a pan 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.

    To serve, place a pile of the sautéed spinach in centre of each plate and using a fish slice, carefully arrange gratin of hake on top. Drizzle around the pesto.

    DESSERTS

    Chocolate brownie with fudge sauce and caramelised pecans

    These are intensely chocolaty brownies that get smothered in a rich fudge sauce that is flavoured with – you’ve guessed it more chocolate! If the brownies have gone cold and you want to heat them up in a hurry. Pour over some of the fudge sauce and flash under a hot grill until bubbling.

    Serves 8-10

    225g (8oz) butter

    275g (10oz) caster sugar

    100g (4oz) pecan nuts, roughly chopped

    275g (10oz) plain chocolate, finely chopped (at least 70% cocoa solids)

    4 eggs

    100g (4oz) self-raising flour

    75g (3oz) cocoa powder

    FOR THE FUDGE SAUCE

    150ml (1/4 pint) double cream

    25g (1oz) caster sugar

    25g (1oz) butter

    175g (6oz) plain chocolate, finely chopped (at least 70% cocoa solids)

    vanilla ice cream or softly whipped cream, to serve

    Preheat the oven to 170C (325F), Gas mark 3. Place 25g (1oz) of the butter and 25g (1oz) of the sugar in a small heavy-based pan with the pecan nuts. Cook over a low heat for 4-5 minutes until the pecan nuts are lightly toasted and caramelised. Spread out on to a baking sheet lined with non-stick parchment paper and leave to cool before breaking up a little.

    Place 100g (4oz) of the chocolate in a heatproof bowl with the remaining butter and set a pan of simmering water until melted, then stir to combine. Remove from the heat and leave to cool a little.

    Meanwhile, whisk the eggs in a bowl until stiff and holding their shape, then whisk in the remaining sugar until you have achieved a stiff sabayon that can hold a trail of the figure eight. Sift the flour and cocoa powder into the sabayon and gently fold in. Add the melted cooled chocolate mixture with the remaining finely chopped chocolate and the caramelised pecan nuts and continue folding gently until all the ingredients are just combined.

    Pour the chocolate mixture into a deep-sided baking tin that is about 30cm (12in) x 23cm (9in) and at least 5cm (2in) deep and that has been lined non-stick parchment paper. Bake for 20 minutes and then turn the tin around and bake for another 10 minutes until the top is crusty but the centre is still a little soft.

    If serving warm about 10 minutes before the end of the brownie cooking time make the fudge sauce. Place the cream in a pan with the sugar and butter and bring to the boil, stirring. Reduce the heat and simmer gently for 4-5 minutes until thickened and beginning to become syrupy, stirring occasionally to prevent the mixture from catching. Remove from heat and leave to cool a little.

    Meanwhile, place the chocolate for the sauce in a heatproof bowl set over a pan of simmering water until melted. Whisk into the sauce until smooth and well combined. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. It should keep happily for up to one week.

    Remove the brownies from the oven and leave to cool slightly before lifting out of the tin with the parchment paper. If serving warm cut into portions or leave to cool completely and serve cut into portions when cold. To reheat the fudge sauce transfer to a pan and gently heat through, or pierce the clingfilm and heat in the microwave. Arrange the warm or cold brownies on plates with the hot fudge sauce and scoops of the ice cream or whipped cream to serve.

    About The Show

    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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    Presenter: Marian Finucane

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