Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 4 March 2017

Marian Finucane

Marian Finucane

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

NI Assembly Elections

NI Assembly Elections

Marian is joined by Sinn Fein Deputy Leader Mary Lou McDonald and journalist Eamonn Mallie.

Jaha Dukureh - FGM

Founder and Director of Safe Hands for Girls Jaha Dukureh joins Marian in studio.

For more information: safehandsforgirls.org

Coping with Anxiety

Coping with Anxiety

Clinical Psychologist Dr. Claire Hayes joins Marian in studio to talk about her new book: Finding Hope in the Age of Anxiety.

 

Cleaning Routines - Aisli Madden

Cleaning Routines - Aisli Madden

Domestic Diva Aisli Madden joins Marian in studio. 

    

 

 

St. Patrick's Day Dishes - Neven Maguire

St. Patrick's Day Dishes - Neven Maguire

Stuffed Beef Rolls with Red Wine Sauce

This recipe uses a good-value cut that isn’t as popular as it should be. It’s perfect comfort food for all the family on a chilly winter evening. It does take time, though, because it needs slow cooking to get as much flavour as possible and to become very tender so that when these stuffed beef rolls are finished cooking, you will be able to eat them with a spoon.

SERVES 4

4 x 100g (4oz) slices of lean topside of beef

2 tbsp rapeseed oil

1 onion, finely diced

2 carrots, finely diced

2 celery sticks, diced

600ml (1 pint) beef stock

250ml (9fl oz) red wine

1 tbsp tomato purée

2 fresh thyme sprigs, plus extra sprigs to garnish

1 bay leaf

creamy mashed potatoes, to serve (optional)

FOR THE STUFFING:

1 tbsp rapeseed oil

1 onion, finely chopped

2 tsp fresh thyme leaves

2 parsnips, finely grated

pinch of mild curry powder

3 tbsp fresh white breadcrumbs

sea salt and freshly ground black pepper

1 Preheat the oven to 180°C (350°F/gas mark 4).

2 First make the stuffing. Heat the oil in a sauté pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.

3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sauté the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purée, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1½ hours, until the beef rolls are meltingly tender. Season to taste.

4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.

Irish Stew

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

900g (2lb) boneless lamb neck

or shoulder, trimmed and cut into cubes

900ml (1½ pints) lamb or chicken stock

50g (2oz) pearl barley, washed

225g (8oz) potatoes, cut into chunks

225g (8oz) carrots, thickly sliced

225g (8oz) leeks, well trimmed and thickly sliced

225g (8oz) pearl onions, peeled

100g (4oz) rindless piece of smoked bacon, diced

2 fresh thyme sprigs

sea salt and freshly ground black pepper

chopped fresh flat-leaf parsley, to garnish

turnip mash with crispy bacon and onion, to serve

colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Chicken Thighs Braised in Cider with Sweet Potatoes

This recipe has to be one of my all-time favourites that I find myself returning to again and again. It has tons of flavour but takes very little time to get in the oven compared to traditional casseroles. Ask any good butcher to prepare the chicken thighs for you. I think they are so much more succulent than chicken breasts.

SERVES 6–8

12 rindless streaky bacon rashers

12 boneless, skinless chicken thighs

3 tbsp rapeseed oil

2 onions, cut into wedges

2 sweet potatoes, peeled and cut into cubes

2 garlic cloves, crushed

275g (10oz) flat mushrooms, sliced

2 tbsp redcurrant jelly

finely grated rind of 1 orange

1 bay leaf

450ml (¾ pint) chicken stock

120ml (4fl oz) dry cider

2 tsp fresh thyme leaves

1 tbsp chopped fresh flat-leaf parsley

1 tbsp toasted flaked almonds

sea salt and freshly ground black pepper

creamy mashed potatoes, to serve

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

2 Stretch each rasher with the back of a table knife, 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 and sauté for 5 minutes, until golden. Add the garlic and cook for 1 minute, stirring to prevent the mixture from sticking.

3 Add the mushrooms, redcurrant jelly, orange rind and bay leaf, then pour in the stock and cider. Bring to the boil, then reduce the heat and return the chicken to the casserole and stir in the thyme. Cover and cook in the oven for 1 hour, until the chicken is completely tender and the sauce has thickened slightly. Season to taste and stir in the parsley.

4 To serve, sprinkle the casserole with the flaked almonds, then place directly on the table with a large bowl of creamy mashed potatoes to mop up all those delicious juices.

Buffalo chicken wings with blue cheese dip

These American-style crisp chicken pieces are the perfect laidback party food to share and they’re great for a movie night. It’s the seductively high ratio of skin to meat that makes these wings taste so good, but there are two key steps that ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and a quick dredge in the seasoned cornflour, plus a few extra minutes in the fryer so that they’re really golden brown, transforms into a crunchy coating when fried.

SERVES 4-6

1.3kg (3lb) chicken wings

groundnut oil, for deep-frying

75g (3oz) cornflour

1 tsp celery salt

1 tsp garlic powder

1 tsp cayenne pepper

4 celery sticks, trimmed and cut into thin sticks

FOR THE BLUE CHEESE DIP:

100g (4oz) blue cheese, crumbled

4 tbsp mayonnaise

4 tbsp sour cream

4 tbsp buttermilk

1 tbsp lemon juice

1 tsp chopped fresh flat-leaf parsley,

plus extra leaves to garnish

FOR THE SAUCE:

120ml (4fl oz) hot pepper sauce (such as Frank’s RedHot)

1 tsp celery salt

1 tsp garlic powder

½ tsp cayenne pepper (optional)

50g (2oz) butter, melted

2 tbsp apple cider vinegar

1 Using a sharp knife, discard the wing tip and keep the little drum and wingette together. Leave to sit at room temperature for 30 minutes to take the chill off them and help them to cook evenly.

2 To make the blue cheese dip, blend all the ingredients together except the parsley in a bowl with a hand blender, then stir in the parsley and season to taste. Cover with cling film, then chill until needed. This can be made up to 2 days in advance.

3 Heat the oil in a deep-fat fryer to 190°C (375°F) and put the oven on a low heat.

4 Place the cornflour in a bowl with the celery salt, garlic powder and cayenne pepper. Mix well to combine, then use to coat the chicken wings, shaking off any excess. Deep-fry the chicken wings in batches for 10–12 minutes, until very crisp and golden brown. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you cook the remainder.

5 To make the sauce, mix the hot sauce with the celery salt, garlic powder and cayenne, if using, then stir in the melted butter and vinegar. Pour the sauce into a small pan and allow to just warm through.

6 Once all the chicken wings are cooked, toss them in enough of the warmed sauce to coat, allowing any excess to drain off. Serve at once garnished with the flat-leaf parsley leaves and piled high in a bowl with the blue cheese dip and the celery sticks alongside. Have plenty of napkins for those sticky fingers!

Apple and Almond Tart

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place. This would also be delicious made with pears, depending on what you fancy.

SERVES 6

125g (4½oz) butter, softened

100g (4oz) icing sugar, sifted

100g (4oz) ground almonds

25g (1oz) plain flour

2 eggs, lightly beaten

1 vanilla pod, split in half lengthways and seeds scraped out

large pinch of ground cinnamon

450g (1lb) cooking apples

juice of ½ lemon

2–3 tbsp apricot jam

softly whipped cream, to serve

caramel ice cream, to serve (optional)

FOR THE PASTRY:

175g (6oz) plain flour, plus extra for dusting

100g (4oz) butter, chilled and diced

50g (2oz) caster sugar

1 egg yolk

½ tbsp cream

1 To make the pastry, place the flour in a food processor with the butter and sugar and pulse until just blended. Add the egg yolk and cream and blend again briefly. Wrap with cling film and chill for 1 hour to rest.

2 To make the filling, place 100g (4oz) of the butter in a large bowl with the icing sugar and beat until light and fluffy using an electric hand beater. Beat in the ground almonds and flour, then gradually beat in the eggs, vanilla seeds and cinnamon.

Continue to beat for 5 minutes, until light and fluffy.

3 Roll out the pastry on a lightly floured surface and use to line a 23cm (9in) loose-bottomed flan tin. Chill again for 15 minutes to allow the pastry to rest.

4 Preheat the oven to 190°C (375°F/gas mark 5).

5 Peel the apples and cut into quarters to remove the cores, then cut into thin wedges. Tip into a bowl and toss in the lemon juice to prevent them from browning. Spread the almond filling in the pastry case and carefully arrange the apple slices on top in a fan shape, then gently press the apples down into the filling. Dot with the remaining 25g (1oz) of the butter.

6 Bake the tart for 25–30 minutes, until the pastry is cooked through and the apples are golden brown. Remove from the flan tin and transfer to a plate. Melt the apricot jam in a pan or in the microwave and brush it over the tart.

7 To serve, cut the tart into wedges and serve warm or cold on serving plates with a good dollop of whipped cream and a scoop of caramel ice cream, if liked.

Rustic Pear and Hazelnut Tarts

These tarts are absolutely perfect for a relaxed Sunday lunch, as there is no need for baking blind or even a tart tin. They can be made in the morning and left covered with cling film in the fridge until you’ve taken the roast out of the oven. Pop them in before sitting down to the main course and they will be ready about half an hour later.

MAKES 4

5 firm ripe pears

juice of ½ lemon

1 tbsp plain flour

1 heaped tbsp light brown sugar

1 tsp ground cinnamon

50g skinned hazelnuts, roughly chopped

1 egg, beaten, to glaze

icing sugar, to dust

crème fraîche, to serve

honey, to serve

FOR THE PASTRY:

225g (8oz) plain flour, plus extra for dusting

pinch of fine salt

150g (5oz) butter, chilled and diced

3 tbsp caster sugar

1 large egg, lightly beaten

1 To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).

2 Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.

3 Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.

4 On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 7.5cm (3in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.

5 Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one 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

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

Text: 51551

Presenter: Marian Finucane

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