Marian Finucane

    Saturday, Sunday, 11 - 1pm

    Marian Finucane Saturday 17 August 2013

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    Marian Finucane

    Live stimulating mix of news, interviews, reports and discussion, presented by Áine Lawlor.

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    Crime

    Aine is joined by former Garda Assistant Commissioner - Martin Donnellan, Retired Garda Chief Superintendent of An Garda Síochana - John McGroarty and retired Garda Detective Inspector - Brian Sherry to discuss the Dundon case and life in the force.

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    Aaron Heffernan - Love Hate

    Actor Aaron Heffernan of Love Hate joins in on the crime conversation.

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    Shane Lynch - BBC Celebrity Master Chef

    Boyzone star Shane Lynch joins Aine on the line to talk about his experience on BBC Celebrity Masterchef.

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    Nevin MaGuire - Food for €20

    Chef Nevin MaGuire joins Aine to talk about a total meal solution for €20 or under.

    The Natural History Museum - behind the scenes

    Aine and Eoin Sweeney meet up with Nigel Monaghan for a tour behind the scenes of the Natural History Museum.

     Aine, a wolf and a wrapped up zebra

    Little is known about this sea turtle, though it was the pride of someone's collection at one stage. Little is known about how it came to be housed at the Natural History Museum. If you know anything about it, do get in touch with us.

     Jars of fish which have been preserved this way for over a century.

     Eoin encounters one of his more difficult interviewees.

     The underside of a preserved hake.

    This bandaged baby elephant was once a family toy. If you know who it might have belonged to or anything about its provenance, do get in touch with us.

     

    Recipes from Nevin MaGuire

    CHICKEN CASSEROLE WITH SWEET POTATOES

    When you are in the mood for a real ‘back to school’ wholesome warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can’t go far wrong with this recipe.

    Serves 6-8

    12 rindless streaky bacon rashers

    12 skinless and boneless chicken thighs

    3 tbsp olive oil

    2 onions, cut into wedges

    2 sweet potatoes, peeled and cut into cubes (preferably orange-fleshed)

    2 garlic cloves, crushed

    2 tbsp redcurrant jelly

    120ml (4fl oz) red wine

    450ml (3/4 pint) chicken stock (see separate recipe)

    1 tbsp chopped fresh flat-leaf parsley

    1 tbsp toasted flaked almonds

    salt and freshly ground black pepper

    mashed potatoes, to serve

    Preheat the oven to 200C (400F), Gas mark 6. Stretch each rasher with the back of a table knife and then use to wrap around a chicken thigh. Heat the oil in a large casserole with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a plate and set aside.

    Reduce the heat, then add the onions and sweet potatoes, then sauté for 5 minutes until golden. Add the garlic and cook for 1 minute, stirring to prevent the mixture sticking.

    Add the redcurrant jelly and then pour in red wine and stock. Bring to the boil, then reduce the heat and return the chicken to the casserole. Cover and cook for 1 hour or until the chicken is completely tender and the sauce has thickened slightly. Season to taste.

    To serve, sprinkle the casserole with the parsley and flaked almonds, then place directly on the table with a large bowl of mash to mop up all those delicious juices.

    LEMON POSSET WITH PASSION FRUIT AND ALMOND BISCOTTI

    This has to be the easiest pudding to prepare and cook and at great value, which is why I’ve decided to share it with you. As the limerick goes...“If you’re stuck for a pudding and pushed for time, then turn to this recipe and you’ll be fine”

    Serves 4-6

    1 litre (1 3/4 pints) cream

    250g (9oz) caster sugar

    juice and rind of 3 lemons

    2 large passion fruit

    12 raspberries

    almond biscotti, to serve

    Place 900ml (1 1/2 pints) of cream in a pan with the sugar, lemon rind and juice. Cut the passion fruits in half and scoop out the seeds and pulp. Bring to the boil and boil for 3 minutes.

    Leave the mixture to cool slightly and then strain through a fine sieve into a jug. Pour into 4-6 stemmed glasses, depending on their size. Chill for at least 1-2 hours, but overnight is best.

    Pour 5mm (1/4in) of the remaining cream on to the top of each one, to balance the richness. Decorate with the raspberries and set on plates. Serve with almond biscotti on the side.

    Recipes from award-winning chef, Neven Maguire, of MacNean House & Restaurant, Blacklion, Co. Cavan.

    For more see, http://www.nevenmaguire.com/

    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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