Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

marian@rte.ie

Marian Finucane Saturday 30 August 2014

The Ice Bucket Challenge

The Ice Bucket Challenge

Thousands of people have now taken part in an ice bucket challenge around the world – mainly for motor neuron disease. And while the origins of the challenge are a bit murky – apparently starting in 2013 – one man from Boston popularised it and made it go viral. That man is Pete Frates and former baseball player from Boston who has motor neuron disease. Joining Aine on the line are his parents John and Nancy Frates.

Anniversary of the Ceasefire

Anniversary of the Ceasefire

Writer and republican Danny Morrison joins Aine in studio to talk about the IRA ceasefire of 1994.

Nicky Byrne

Nicky Byrne

Nicky Byrne joins Aine on the line to talk about the Electric Picnic, Strictly Come Dancing and Dublin GAA.

Obese Children - Donal O'Shea

Obese Children - Donal O'Shea

One in four primary school children in Ireland are overweight or obese.

Professor Donal O'Shea is a consultant endocrinologist and director of the weight management clinic at St Columcille's Hospital in Loughlinstown and he joins Aine in studio.

 

Girls Weight for Height

(Kilograms and Centimeters)

Useful from age 2 to 17

Height

Ideal Weight

*Worry Weight

84 cms

12 kgs

15.5 kg

90 cms

14 kgs

18 kgs

100 cms

16 kgs

21 kgs

105 cms

18 kgs

23.5 kgs

112 cms

20 kgs

25.5 kgs

119 cms

22 kgs

30 kgs

124 cms

24.5 kgs

33.5 kgs

130 cms

27 kgs

37.5 kgs

135 cms

30 kgs

42 kgs

140 cms

33 kgs

47 kgs

147 cms

37 kgs

53 kgs

153 cms

42 kgs

60 kgs

160 cms

48 kgs

64 kgs

162 cms

52 kgs

68 kgs

 

 

 

 

*Worry weight – approximates the 97th percentile for that height and is in the obese range

Girls Weight for Height

(Stones and Feet/Inches)

Useful from age 2 to 17 years

Height

Ideal Weight

*Worry Weight

2ft 10in

1 st 13 lbs

2 st 7 lbs

3ft 1in

2 st 4 lbs

2 st 12 lbs

3ft 4in

2 st 8 lbs

3 st 5 lbs

3ft 6in

2 st 12 lbs

3 st 10 lbs

3ft 8in

3 st 2 lbs

4 st

3ft 11in

3 st 7 lbs

4 st 11 lbs

4ft 1in

3 st 11 lbs

5 st 5 lbs

4ft 3in

4 st 4 lbs

6 st

4ft 5in

4 st 11 lbs

6 st 10 lbs

4ft 7in

5 st 4 lbs

7 st 6 lbs

4ft 10in

5 st 10 lbs

8 st 4 lbs

5ft

6 st 8 lbs

9 st 6 lbs

5ft 3in

7 st 8 lbs

10 st 1 lb

5ft 4in

8 st 3 lbs

10 st 10 lbs

 

 

 

 

*Worry weight – approximates the 97th percentile for that height and is in the obese range

 

Boys Weight for Height

(Stones and Feet/Inches)

Useful from age 2 to 17 years

Height

Ideal Weight

*Worry Weight

2ft 10in

2 st 1 lb

2 st 7 lbs

3ft 1in

2 st 5 lbs

2 st 12 lbs

3ft 4in

2 st 8 lbs

3 st 4 lbs

3ft 7in

2 st 12 lbs

3 st 10 lbs

3ft 9in

3 st 2 lbs

4 st 2 lbs

4ft

3 st 8 lbs

4 st 11 lbs

4ft 2in

3 st 11 lbs

5 st 4 lbs

4ft 3in

4 st 4 lbs

5 st 10 lbs

4ft 6in

4 st 11 lbs

6 st 5 lbs

4ft 8in

5 st 4 lbs

7 st 2 lbs

4ft 10in

5 st 10 lbs

8 st 3 lbs

5ft

6 st 5 lbs

9 st 10 lbs

5ft 3in

7 st 5 lbs

10 st 8 lbs

5ft 6in

8 st 5 lbs

11 st 5 lbs

5ft 8in

9 st 4 lbs

12 st 2 lbs

5ft 9in

9 st 10 lbs

12 st 8 lbs

 

*Worry weight – approximates the 97th percentile for that height and is in the obese range

 

Boys Weight for Height

(Kilograms and Centimeters)

Useful from age 2 to 17

Height

Ideal Weight

*Worry Weight

86 cms

13 kgs

15.5 kgs

94 cms

14.5 kgs

18 kgs

101 cms

16 kgs

20.5 kgs

108 cms

18 kgs

23.5 kgs

114 cms

20 kgs

26 kgs

120 cms

22.5 kgs

30 kgs

125 cms

24.5 kgs

33 kgs

131 cms

27 kgs

36 kgs

136 cms

30 kgs

40 kgs

141 cms

33 kgs

45 kgs

146 cms

36 kgs

52 kgs

152 cms

40 kgs

61 kgs

158 cms

46 kgs

67 kgs

167 cms

53 kgs

72 kgs

173 cms

59 kgs

77 kgs

175 cms

62 kgs

80 kgs

 

*Worry weight – approximates the 97th percentile for that height and is in the obese range

 

 

Keywords

Women in the Irish Drinks Industry

Women in the Irish Drinks Industry

Five women who are at the top of their game in the Irish drinks industry join Aine in studio.

Anna Malmhake is the CEO & Chairman of Irish Distillers Pernod Ricard, Maggie Timoney is the Managing Director of Heinken Ireland, Marie Byrne is Managing Director of Dublin Whiskey Company, Evelyn Jones owner of The Vintry off-licence in Rathgar, & Chairperson - National Off Licence Association and Noreen O’Sullivan - publican from Puckane, County Tipp & is the first lady Chairperson of the VFI

School Lunches and After School Dinner

School Lunches and After School Dinner

Catherine Fulvio joins Aine in studio to talk about feeding school kids.

 

Some Recipes:

Ginger Chicken Noodle Stir fry

Serves 4 

A stirfry is always an easy way out for that quick midweek dinner. Add as many vegetables as you can get the children to eat! The ginger gives a good warmth and energy.    

2 tsp five spice powder

1 tsp honey

2cm fresh ginger, grated

2 tbsp light soy sauce

1 tbsp dark soy sauce

3 medium chicken fillets, thinly sliced

4 medium egg noodle nests 

1 medium red chilli, thinly sliced diagonally or lengths

8 baby corn, sliced into lengths

4 spring onions, sliced into lengths

1 pak choi, roughly chopped

100g beans, sliced lengthways

1 tbsp soy sauce

1½ to 2 tsp rapeseed oil 

1 lime, sliced into wedges, for garnishing

 

  1.    Combine the five spice powder, honey, ginger and soy sauce together in a bowl. Pour the marinade over the sliced chicken and leave for 5 minutes.
  2.    In the meanwhile, cook the noodles according to the instructions on the packaging. Drain and run under cold water and set aside.
  3.    Heat the sesame oil in a large wok over a high heat, add the chicken and stir fry for about 4 to 5 minutes, tossing around the wok until cooked. Remove from the wok and set aside. Add a little more oil to the wok, heating over a medium heat.
  4.    Add the red chilli and corn and stir fry for 2 minutes. Add the spring onions and pak choi, stir fry for 1 minute before adding the beans and stir fry for 1 to 2 minutes. Return the chicken into the wok and heat for about 1 minute. Add the noodles and check the seasoning, add a dash of soy sauce and squeeze of lime if required. Serve with a few lime wedges.

Tip: Add handfuls of spinach as it is a good source of vitamin C.

 

Chicken Florentine Bake

Serves 3-4

 

150g shell pasta

150g cooked chicken, shredded

1 onion, finely chopped

75g baby spinach

100g frozen peas

50g butter

50g flour

450ml milk

100g white cheddar, grated

1 tbsp Dijon mustard

1 tsp chopped parsley

Olive oil, extra virgin for frying

Salt and pepper to taste

  1.    Cook the pasta according to the manufacturer’s instructions. Preheat the oven to 180C / Gas 6.
  2.    Sauté the onion in a little olive oil until softened and set aside.
  3.    Melt the butter and flour together and cook for 2 minutes.
  4.    Gradually stir in the milk and allow to thicken.
  5.    Add the mustard, salt and pepper.
  6.    First mix the pasta with the sauce
  7.    Sprinkle the spinach leaves over the base of the oven proof dish and drizzle with olive oil.
  8.    Spoon over the onion and peas. Add the chicken.
  9.    Pour over the pasta
  10.        Sprinkle over the cheddar cheese and a little parsley.
  11.        Bake for 20 – 25 minutes until golden brown.

 

Midweek Sausage, Chickpea and Thyme Casserole

Serves 4

Warm and comforting just ready for the autumn!

 

4 good quality pork and chive sausages

1 leek, sliced

2 garlic cloves, sliced

400g tinned chopped tomatoes

400ml vegetable stock

½ butternut squash, peeled and diced small

120g cooked chickpeas

½ tsp chopped rosemary

4 small sprigs thyme

Salt and fresh ground black pepper

Rapeseed oil 

2 tbsp chopped parsley (optional)

 

Preheat the oven to 180°C/fan 160°C/gas 4.

Heat the oil in a medium casserole over a medium heat. Add the sausages and sauté for about 10 minutes or until cooked, turning from time to time. Remove from the casserole and set aside. Slice the sausages diagonally.

Add the leek to the casserole and cook for 4 to 5 minutes before adding the garlic, tomatoes, stock, butternut squash, chickpeas, rosemary and thyme and season with salt and freshly ground black pepper. Return the sausages into the casserole. Stir well and cover.

Place in the oven for about 30 to 35 minutes, stirring from time to time.

Sprinkle over the parsley before serving.  

 

Tip: Use diced chicken instead of the sausage and sauté the chicken until golden.

 

Butternut Squash and Beef Casserole

Serves 4

500g beef, diced and excess fat removed

1 tbsp flour, seasoned

3 red onions, finely chopped

2 tbsp olive oil

2 garlic cloves, finely sliced

650ml beef stock

3 tbsp tomato puree

½ medium butternut, diced

1 red pepper, roughly chopped

1 yellow pepper, roughly chopped

2 sprigs thyme

2 tsp balsamic vinegar

Salt and pepper

1. Preheat the oven to 180C / Gas 4.

2. Toss the beef into the flour (use a zip loc bag – shake the beef until coated with seasoned flour). Shake off the excess flour.

3. Heat the oil in a casserole over a medium heat and add the beef in batches, brown and spoon into a separate bowl.

4. Add a little more oil. Add the onions, garlic and sauté until the onions are soft. This will take about 6 – 7 minutes.

5. Add the tomato puree and cook for 3 minutes before adding the beef stock.

6. Add the thyme, peppers, diced butternut squash and return the beef to the casserole. Pour over the balsamic vinegar.

7. Place into the oven for 30 – 35 minutes, stirring from time to time.

8. Check the seasoning before serving.

 

 

Banana, Apricot and Hazelnut Loaf

Makes 1 x 900g loaf tin

Get the children to help you make the loaf and it keeps very well.

 

375g plain flour

1 tsp bread soda

3 tbsp chopped hazelnuts

 

80g butter

180g caster sugar

 

3 eggs

4 medium ripe bananas, mashed

3 tbsp finely chopped apricots

100ml buttermilk (you may need less)

 

2 tbsp whole hazelnuts, for decorating

 

  1.    Preheat the oven to 180°C/Fan 160°C/gas 4. Line a 900g loaf tin with parchment.
  2.    Sift the flour and bread soda into a large bowl. Add the chopped hazelnuts.  
  3.    In a mixer, cream together the butter and sugar until fluffy and pale in colour.
  4.    Add the eggs to the creamed butter, one at a time, whisking after each addition.
  5.    Add the bananas, apricots and the buttermilk.
  6.    Carefully, fold in the flour mix, adding a little milk if the consistency is too thick.
  7.    Pour the mixture into the tin, sprinkle the hazelnuts on the top top, transfer to the oven and bake for about 1 hour or until golden and well risen. Insert a clean skewer into the cake to check that it is cooked, and when it comes out clear, take the loaf from the oven. Cool before removing from the tin.  

 

Tip: Use this mixture to make small muffins as well.

 

Breakfast

  •         Wholegrain Cereals & milk, add in diced blueberries, mango, stewed apple, grapes etc, sweeten with honey if needed.
  •         soak porridge night before. Someone told me they leave it to cook overnight in the slow cooker… it’s a thought, I haven’t done it though
  •         Yogurt with fruit compote – e.g. bag of frozen summer fruits, stewed with a little sugar, sprinkle muesli or granola over – layer in glass, looks great
  •         Cheese on brown toast or cheese and tomato on brown toast sliced
  •         Low sugar cereal with milk and blueberries, raspberries, strawberries
  •         Scrambled egg on toast (much quicker than you think) )

 

 

Keywords

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

Music Played on the Show

12:47

Title: Atomic

Composer: Harry/destri

Performer(s): Blondie

Album: Bend It Like Beckham (Original Soundtrack) Emi CDGOLD1087

Duration: 4:34

12:47

Title: One Way Or Another

Composer: Harry/harrison

Performer(s): Blondie

Album: Mean Girls (Original Motion Picture Soundtrack) Emi VTDCDX871

Duration: 3:23

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marian@rte.ie

Call: 1850-715150 / 08457-853333 Northern Ireland & U.K

Text: 51551

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