Marty in the Morning Friday 19 July 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.
Where is Nicola Benedetti from:
Neven's Recepies - Smoked Silverhill Duck Salad
Smoked Silverhill Duck Salad with Clarke Strawberry Dressing
120g Pack Sliced Smoked Duck Breast
3 tbsp Flaked Almonds Toasted
1 Large Orange Rind and Cut into Segments
3 tbsp Rapeseed Oil
2 tbsp Strawberry Vinegar
1 tsp Chopped Chives
1 tsp Honey
100g Clarkes Strawberries Dehulled and diced into cubes
Mixed Salad Leaves to serve
Whisk the orange rind with the vinegar, Rapeseed Oil and Chives Honey to taste.Divide the smoked Duck between the plates. Arrange the orange segments between each duck slice. Sprinkle the diced strawberries over the duck. Mix the salad leaves with the dressing. Arrange in centre of Duck slices. Drizzle any remaining dressing over
Scatter the toasted almonds over and serve.
Bacon, Mozzarella and Pine Nut Salad
Mixed Salad Leaves
Mozzarella 1 ball torn into pieces or 8 small mini balls
Pine Nuts 2 tbsp Toasted
8 slices of streaky bacon grilled until crisp then cut in half
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp Mustard Dijon
1 tsp Honey
Whisk together the olive oil and vinegar. Add mustard and honey. Season to taste. Divide the salad leaves between the two plates. Sprinkle the mozzarella, pine nuts and dressing over. Scatter the crispy bacon over and enjoy.