Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 7 June 2013

Delighted to be bringing you this competition all this week on the show - with the winner
being announced on Friday & with a prize of;

Two tickets to the opening concert of the National Concert Hall’s International Concert Series 2018/19. 
On Wednesday 29th August, the Baltimore Symphony Orchestra with their Music Director Marin Alsop and solo violinist Nicola Benedetti perform a special Bernstein Centenary Programme  featuring his symphonic dances for the much West Side Story and more.

Overnight stay for two people at the Shelbourne Hotel with B&B, Wed. 29th August 2018 (non- transferable)

Two-course evening meal with bottle of house wine for two people in The Terrace Café at the NCH on 29th August with two complimentary concert programmes and an invitation to interval drinks reception on the night of the concert.

The Question;

Where is Nicola Benedetti from:

        a) Scotland

        b) Italy

        c) Norway                                             

email:      marty.lyricfm@rte.ie
Text:       '51554'

Marty in the Morning

Join the dawn chorus with Marty for your Summer morning wake-up call with music, travel updates, competitions and news and weather.

Neven's Recepies - Dressings

Dressings:

GINGER SESAME DRESSING

Makes about 100ml (3 1/2fl oz)

1 tsp finely grated root ginger

2 tbsp white wine vinegar

1 tbsp dark soy sauce

2 tbsp vegetable oil

2 tbsp toasted sesame oil

sea salt and freshly ground black pepper

Place the ginger in a small bowl with the white wine vinegar and soy sauce. Stir until well combined, then slowly whisk in the vegetable and sesame oils to emulsify and thicken. Season to taste and store covered with clingfilm in the fridge until needed. Use as required.

PREPARE AHEAD

This will keep happily for up to 1 week in the fridge.

BASIL PESTO

Makes about 250ml (9fl oz)

1 large bunch of fresh basil leaves (at least 50g (2oz))

2 garlic cloves, peeled

25g (1oz) toasted pine nuts

175ml (6fl oz) olive or rapeseed oil

50g (2oz) freshly grated Parmesan

sea salt and freshly ground black pepper

Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil. Blend to a paste, then slowly add the remaining oil through the feeder tube. Transfer to a bowl and fold in the Parmesan, then season to taste. Cover with clingfilm and chill until needed.

PREPARE AHEAD

This will keep happily in the fridge for up to 1 week – just top it up with a little extra olive oil to keep it tasting lovely and fresh. It can also be frozen.

Alternative potato accompaniments

SWEET POTATO FONDANTS

This has to be one of my favourite accompaniments at the restaurant, where I often serve it with duck or lamb. I normally use a 5cm (2in) straight-sided cooking ring as a cutter, which creates perfect little sweet potato towers every time!

Makes 4

2 sweet potatoes, each at least 8cm (3in) long and 4cm (1 1/2in) across

25g (1oz) butter

1 tsp sunflower oil

sea salt and freshly ground black pepper

300ml (1/2 pint) chicken stock

2 fresh thyme sprigs

Peel the sweet potatoes and trim down until they are 8cm (3in) long so you are left with cylindrical sections. Place these on your chopping board and cut each one into 2cm (3/4in) slices, then use a straight-sided cutter to stamp out 8 x 4cm (1 1/2in) rounds.

Heat a frying pan over a medium heat and add the butter and oil. Add the sweet potato discs and cook for 2–3 minutes on each side, until golden. Season to taste and pour in enough stock to come three-quarters of the way up the sweet potatoes.

Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10–12 minutes without moving the potatoes, until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over carefully with a spatula. You will notice that the bottoms have started to brown and caramelise. Cook for 3–4 minutes, until browned and completely tender.

COOK AHEAD

Make the sweet potato fondants up to 2 days in advance and keep covered in the fridge until needed. Reheat on a baking sheet at 180°C (350°F/gas mark 4) for 10 minutes. They also keep well in a cool oven.

This weeks fantastic competition
Listen back here to our eventful visit to Rome last year
and indeed what you can win in this weeks competition


Rome 2017 - Day 1

Rome 2017 - Day 2

Verona 2017

 


Music Played on the Show

06:55

Title: War Horse - Dartmoor - Opening Music

Performer(s): Williams, John

Duration: 3:51

07:00

Title: Deer Hunter Cavatina

Performer(s): John Williams

Duration: 3:45

07:11

Title: Danny Boy

Performer(s): Trad/ Weatherly, Fred

Duration: 3:38

07:17

Title: This Guy's In Love With You

Performer(s): Bacharach, Burt/David, Hal

Duration: 4:16

07:22

Title: Tango No.2 Opus 165

Performer(s): Albeniz, Isaac

Duration: 2:31

07:33

Title: Tabhair Dom Do Laimh

Performer(s): Traditional

Duration: 4:05

07:52

Title: In The Garden

Performer(s): Morrison, Van

Duration: 6:00

07:58

Title: Concerto For Mandoline, Strings And Harpischord (3rd Movement)

Performer(s): Vivaldi, Antonio

Duration: 2:11

08:02

Title: Born Free

Performer(s): Barry, John/Black, Don

Duration: 3:02

08:05

Title: Born Free

Performer(s): Barry, John

Duration: 3:04

08:12

Title: Thunder And Lightning Polka

Performer(s): Strauss, Johann Ii

Duration: 3:21

08:18

Title: Fly Me To The Moon

Performer(s): Howard, Bart

Duration: 2:46

08:21

Title: Cavalleria Rusticana: Intermezzo

Composer: Mascagni, Pietro

Performer(s): Royal Liverpool Philharmonic

Album: Not Available (recordno: Cmfmcd30) / Classic Fm / Cmfmcd30

Duration: 3:40

08:28

Title: On An Evening In Roma

Performer(s): Taccani/Bertini/Fredrics

Duration: 2:41

08:32

Title: Rosemary And Thyme - Caprice For Gtr And Orch

Performer(s): Gunning, Christopher

Duration: 4:19

08:51

Title: Thunderball - Thunderball

Performer(s): Barry, John/Black, Don

Duration: 3:18

Twitter

Facebook

Contact the Show

email:      marty.lyricfm@rte.ie

Text:       '51554'

https://img.rasset.ie/000b04bb-40.jpgWe welcome your comments and requests.

Especially one's like this from Mark Bourke who says... 

'Marty on Lyric is my inoculation from anything the day can throw at me, he’s up there with Byrne, Wogan & Andrews as Ireland’s greatest broadcaster.'..........Thank you Mark......Tenner in the post!!

Other messages......

His morning show on Lyric is quite simply the best radio in Ireland. He has such a perfect delivery. An encyclopaedia of clever dadjokes and puns but with a light touch, never hanging on for the applause. Reminds me of a jolly, self-deprecating Colonel Mustard.   Jonathan McCrea

...Thanks very much for all the good cheer every morning Marty and never going on about all the bad news out there!! You are a tonic to be sure!! ........Patricia in Offaly

....Good morning Marty, I am a nurse working on night duty and listen to lyric through the night. Always glad to hear your dulcet tones at 7am as I know I will be off duty soon. .... Keep up the good work and music and the 'corny' jokes....Moira in Dublin 6

 


 

Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane

Schedule

Ways to Listen

Radio
Mobile
Internet
Radio Player
Podcasts
TV