Marian Finucane

    Saturday, Sunday, 11 - 1pm

    Marian Finucane Saturday 24 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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    British Ambassador - Dominick Chilcott

    Ireland’s special ‘relationship’ with the UK has radically changed over the last 20 years and is said to have reached new heights following the Queen’s historic visit to our shores two years ago.

    Dominick Chilcott been the British Ambassador to Ireland since 2011 and he joins Aine in studio.

     

    The Dillon Garden

    Aine meets up with Helen Dillon for a tour of her impressive garden.

     

     

     

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    Gorey Community School

    Michael Finn is the principle of Gorey Community School - the largest secondary school in the country. The school was in the news recently when a student earned national acclaim for achieving nine A1's.

    He joins Aine in studio.

    Cheaper Cuts of Meat

    Craft butcher Seamus Etherson and chef Adrian Martin talk to Aine about cheaper cuts of meat.

    TOPSIDE OF BEEF

    The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

    Ingredients

    1.5kg of quality topside from your local Craft Butcher

    1 onion

    1 bulb of garlic peeled

    Half a leek roughly chopped

    2 sprigs of thyme

    2 sprigs of rosemary

    Sea salt and cracked black pepper

    3tbsp of whatever oil you have in the cupboard

    Method

    -Take your beef out of the fridge 30 minutes before it goes into the oven.

    -Preheat your oven to 200oC/gas 6.

    - There's no need to peel the vegetables – just give them a wash and roughly chop them.

    - Break the garlic bulb into cloves, leaving them unpeeled.

    - Heat a large frying pan with the 3tbsps of oil and sweat off all your vegetables for a minute to release the flavour.

    - Remove them from the pan and place onto your roasting tray.

    - Season the beef well with sea salt and cracked black pepper.

    -Now on the same pan seal your beef all around making sure to get a nice even golden colour.

    - Place the beef carefully on top of the vegetables, add your rosemary and thyme on top and place into the oven.

    - Cook for one hour for medium beef or for well-done leave it in for another 15-20mins.

    -If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

    -Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

    - When the beef is cooked to your liking cover it with some tinfoil and allow to rest.

    - While the meat is resting make your gravy with the juice from the tray, beef stock and a sprig of thyme.

    - Slice the beef thinly with a sharp knife and enjoy.

    BEEF RIBS

    Ingredients

    5tbsps of sweet chilli sauce

    5tbsps of soya sauce

    3tbsps of tomato puree

    2tbsps of balsamic vinegar

    A handful of sesame seeds

    3 sprigs of chopped thyme

    1kg of beef ribs from your local Craft Butcher

    Pinch of salt and cracked black pepper

    Method

    - Mix all the ingredients above in a bowl, cover with cling film and allow to marinate in the fridge for an hour before cooking.

    - Preheat the oven to 190oC.

    Place the whole lot into a cooking bag and onto a roasting tray.

    - Cook for hour and a half keeping an eye on them every twenty minutes.

    - Depending on the size of the ribs they may take longer in the oven.

    - Once the meat is nearly falling off the bone they are perfect to eat.

    - Serve with some dressed rocket, parmesan shaving and halved cherry vine tomatoes.

    BEEF BURGUIGNON CHUCK/SHIN RECIPE

    Ingredients

    100ml of red wine

    50ml of balsamic vinegar

    20ml of madeira or port

    200ml of beef stock

    1kg of chuck/shin cut into large chunks

    100g of smoked streaky bacon cut into lardons

    2 shallots sliced

    2 crushed garlic cloves

    100g of shitake mushrooms sliced

    2 carrots peeled and chopped

    4 baby potatoes washed and quartered

    3 sprigs of thyme chopped

    A bunch of chopped flat leaf parsley

    Salt and black pepper

    3tbsps of oil

    Method

    - In a deep pan with some oil, seal off the beef with the garlic, shallot, bacon lardons and thyme.

    - Now add in the red wine, madeira and balsamic vinegar and reduce by half.

    - After it reduces add in your beef stock and allow to simmer on a low heat for 2 hours with no lid on the pan.

    - Ensure to stir it every now and again.

    -During the last thirty minutes of cooking add in the potatoes and carrots.

    - Just before serving in a separate pan with some oil sweat off the shitake mushrooms and add them to the burguignon.

    - Season the burguignon with some salt and black pepper and garnish with the flat leaf parsley.

    LAMB BREAST RECIPE

    Ingredients

    1 lamb breast stuffed and rolled by your local Craft Butcher

    4tbsps of basil pesto

    1 sprig of rosemary

    Salt and pepper

    Depending on the time of year really depends on how long your lamb breast will take to cook. Usually spring lambs will cook quicker.

    Method

    - Brush the basil pesto all over the lamb breast, season well with salt and cracked black pepper and place in the oven at 160oC with the rosemary for 1hr 30mins depending on the size of the piece.

    - Slice into nice round pieces and enjoy with some healthy roasted sweet potato wedges cooked in rosemary and olive oil.

    LAMB SHANK

    Ingredients

    2 lamb shanks trimmed, done in garlic and dried breadcrumb by your local Craft Butcher

    1 sprig of rosemary

    50ml of beef stock

    2 shallots sliced

    2 crushed cloves of garlic

    Method

    - Place the shallot, garlic, rosemary and beef stock into the casserole dish.

    - Now add in your lamb shanks and cover with tin foil.

    - Preheat the oven to 160oC and cook for 3 and a half to 4 hours.

    - The purpose of the breadcrumbs is to lock in the flavour and juices.

    - Serve with some beautiful creamy champ potatoes with chopped spring onions.

    SHOULDER OF LAMB CHOPS

    Ingredients

    2 shoulder of lamb chops from your local Craft Butcher

    2 sprigs of rosemary

    2 sliced shallots

    3 crushed cloves of garlic

    4 tablespoons of olive or rapeseed oil

    Seasalt and cracked black pepper

    Method

    - Allow the chops to marinade in the fridge for 30mins before cooking in the oil, garlic, rosemary and shallot.

    - Once marinated, season the chops and place onto a smoking hot pan until golden on each side.

    - Transfer to the oven at 190oC for 5-10mins depending on the size of your chops.

    - Serve with some jacket potatoes and dressed salad.

    PORK GIGOT CHOPS

    Ingredients

    2 pork gigot chops from your local Craft Butcher

    2tbps of Dijon mustard

    Zest and juice of 1 orange

    2 sprigs of thyme chopped

    Salt and cracked black pepper

    For the salsa

    Half a red onion diced

    2 tomatoes deseeded and diced

    A bunch of basil roughly chopped

    Half the juice of 1 lime

    Cracked black pepper

    Method

    - Make up the marinade and pour it over the chops.

    - Cover them and chill for half an hour.

    - On a griddle pan seal the chop off getting the lovely griddle effect on either side.

    - Place into the oven for 10-12 minutes depending on the size of your chops at 190oC.

    - Enjoy with the salsa and some crispy ciabatta.

    Pulled Shoulder of Pork

    Ingredients

    1.5-2kg boneless pork shoulder from your local Craft Butcher

    For the sauce

    2 cloves garlic, peeled and crushed

    5tbsp tomato ketchup

    4tbsp balsamic vinegar

    2tbsp smoked paprika

    2tbsp dark muscovado sugar

    2tbsp Worcestershire sauce

    2tbsp Dijon mustard

    Salt and black pepper

    Method

    - For the sauce mix all the ingredients in a bowl well. Place the sauce over the shoulder of pork and allow to marinade in the fridge for an hour.

    - Put the pork and sauce into a cooking bag, onto and tray and into the oven at 150-160oC for 4 and a half to 5 hours depending on the size of your shoulder.

    - Once cooked allow to rest for 15mins.

    - Open the bag and take the shoulder out carefully.

    - Empty the liquid into a wide based saucepan, skimming off any fat and reducing to a thick sauce consistency.

    - Pull strips of the pork off and place them into the sauce.

    - Enjoy with some ciabatta, chips and coleslaw.

    PORK CHIMICHANGAS

    Ingredients

    1 pound of pork mince from your local Craft Butcher

    Half an onion died

    2tbps of smoked paprika

    4tbps of sweet chilli sauce

    Grated cheddar cheese

    Salt and pepper

    Tortilla wraps

    For the tomato sauce

    1 onion diced

    1tsp of tomato puree

    1 tin of chopped tomatoes

    2tbsps Balsamic vinegar

    2tbsps Sugar

    A handful of basil leaves torn

    Method

    - Firstly in a saucepan with some oil make your tomato sauce by sweating the diced onion for 30 seconds on a high heat.

    - Reduce the heat and add in your tomato puree.

    - Cook out the tomato puree for 30 seconds and then add in the chopped tomatoes, balsamic vinegar and sugar.

    - Bring to the boil and blend with a handheld blender if you like it smooth.

    - Now add in the basil and a pinch of salt to finish.

    - In another pot cook off the pork mince with the onion and smoked paprika.

    - Add in half the tomato sauce you have made along with the sweet chilli.

    - Allow the sauce to cook out well so it isn’t too wet to roll into the tortilla wraps.

    - Once ready add in a pinch of salt and pepper and roll up into 4 separate tortilla wraps.

    - Place them onto a tray and pour over some tomato sauce and top with the cheese.

    - Place into the oven for 2mins or under the grill until the cheese is melted.

    - Enjoy with some rice and sweet corn.

    TIP: Ask your local Craft Butcher to recommend cuts of meat that suit your budget; along with helping you choose the best value cuts, he will also offer advice on how to cook it. By forming a relationship with your local Craft Butcher, you are ensuring the best quality meat, at a price you can afford. 

    For more information and to find your local 'Craft Butcher' click here

    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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