Today with Sean O'Rourke

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    Today With Sean O Rourke Friday 9 May 2014

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    Today with Sean O'Rourke

    The mid-morning current affairs magazine with the stories of the day, sharp analysis, sports coverage, in-depth features and consumer interest.

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    Guerin Report Preview

    All eyes will be on the report to be published later today into allegations that serious crimes were not properly investigated by Gardai. 

    The report by barrister Sean Guerin has been described by some commentators as “damning”.

    Meanwhile Justice Minister Frances Fitzgerald has said a new era is needed “so that Irish people can have confidence in our policing system”.

    Joining Sean was RTE Prime Time’s Katie Hannon and former detective Chief Superintendent John O’Brien.

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    CRC Chair

    The Central Remedial Clinic has suffered for the controversies that emerged over its use of charitable funds to boost salaries of its executives.

    The Clinic has been in the hands of the HSE since late last year – but a new board of governors has now been appointed to help rebuild the reputation of the troubled charity.

    Kieran Timmins is the new Chairman of the Board and he joins me in studio now.

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    Driving Offences

    Since Thursday of last week, under new road safety regulations, drivers caught texting on a mobile phone, even if they are on a hands-free kit, are to be given a mandatory court summons and a fine of up to €1,000. 

    On just two days the week before last, gardai caught 1191 people using a mobile phone while driving. This increase in arrests is seen as part of a major garda campaign to make mobile phone use while driving a thing of the past.

    Paddy O'Gorman has been meeting drivers up before the courts for mobile phone use and other offences.

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    Wexford Drama Group

    Paul Walsh, Wexford Drama Group at the Athlone Drama Festival

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    Pass the Butter: The Story of Bread

    If you sat down to enjoy a slice of toast for your breakfast this morning, you probably didn’t think too hard about the process that went into making that bread...how good it is for you...or indeed about the long history of binding flour and water to produce a food that has been a staple of our diet for thousands of years.

    Frank Armstrong is a food historian and journalist and he joined Sean in studio.

    Recipe for Frank's Sourdough Wholegrain Bread

     1.  Spoon 200g of sourdough into a non-metallic mixing bowl.

     2.  Now feed your remaining starter with sufficient flour and water to bring it to its previous consistency. If you want to have an active starter keep it out of the fridge, but if you are not baking for a few days put it in a fridge.

     3.  Next, add between 400-450g of water to the starter in the mixing bowl and take a wooden spoon to mix ingredients together.

     4.  In a separate bowl mix 600g of wholegrain flour (ideally Kamut, rye, barley, millet, spelt) with 10g of finely ground sea salt and 150g of ground seeds (sesame, linseed, chia, sunflower or pumpkin) if possible.

     5.  Add flour to water and starter and mix together, first with a wooden spoon and then with your hand or a spatula. Only use one hand so that both don’t get sticky.

     6.  Within five minutes the ingredients will have been brought together into a dough.

     7.  Leave to prove in bowl or immediately put into a bread tin lined with grease proof paper, or sprinkle oats at the base to prevent sticking.

     8.  When dough is in tin, take a small sharp knife and cut light incisions across the top to let it breathe.

     9.  Leave to rise for about 8 hours (or longer) in a warm spot if possible, at least one hour of which in the tin.

     10. Bring oven to approximately 180 degrees (I use the baking oven of an Aga) and bake for approx. 40 minutes, turn it around half way through if possible.

     11. Next, remove the bread from the tin, using a short knife to cut it out if necessary. Bake for a further approx 10 minutes.

     12. Bread is ready if you tap it and it sounds hollow. It should also have a golden, but not burnt, crust.

     13. Leave to rest for at least an hour before devouring!

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    Camping

    With holiday budgets tight these past few years, many people will be looking for more economical ways of taking the family away for a week or two. For some, the thought of camping can conjour up thoughts of tiny tents, cramped caravans and slavery to the weather.

    But times have changed and camping can be a cheap and enjoyable alternative. That’s according to one of my next guest anyway.

    Joining Sean were Conor Pope of the Irish Times; Cillian Barry, who has experience of the camping with and without children and by Peter Donegan, a horticulturalist with a passion for the outdoors

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