Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 14 March 2014

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                                             

Text:       '51554'

Marty in the Morning

Marty takes the chill out of your early Winter mornings with music, news, weather and travel updates.

Nevens' Recipes - Irish Stew

Nevens' Recipes - Irish Stew

Somthing for the weekend that's in it!

Roast Leg of Spring Lamb with Boulangère Potatoes

This dish is hassle free – perfect for a dinner party or Sunday lunch.

Serves 6

1 tbsp rapeseed oil

knob of butter

3 onions, thinly sliced

1.5kg (3lb) potatoes, peeled and thinly sliced

4 fresh thyme sprigs, leaves stripped

400ml (14fl oz) chicken stock

1.75kg (4lb) leg of lamb

3 garlic cloves, sliced

2 fresh rosemary sprigs

sea salt and freshly ground black pepper

wilted spinach , to serve

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

To make the boulangère potatoes, heat the oil in a frying pan with the butter and sauté the

onions for 3–4 minutes over a medium heat, until softened but not coloured. Season to

taste. Layer the potatoes, onions and thyme leaves in a large roasting tin large enough to fit

the leg of lamb. Season each layer as you go and finish with an attractive overlapping layer

of the potatoes. Pour over the stock and set to one side.

Using a sharp knife, make small incisions all over the lamb and press a garlic slice and a tiny

sprig of the rosemary into each one. Weigh the joint and allow 20 minutes per 450g (1lb)

plus 20 minutes (add a further 20 minutes for well done), then place the lamb carefully on

top of the potatoes in the roasting tin. Roast for 20 minutes, then reduce the oven temperature

to 180°C (350°F/gas mark 4) and roast for 1 hour 20 minutes for a leg of lamb this size

(1.75kg (4lb)).

Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for

15 minutes, keeping the boulangère potatoes warm.

To serve, carve the lamb into slices and arrange on warmed serving plates with the boulangère

potatoes and wilted spinach.


Wilted Spinach

Serves 6

100g (4oz) butter

550g (1lb 4oz) spinach, tough stalks removed

pinch of caster sugar

sea salt and freshly ground black pepper

Heat a pan over a medium heat and add the

butter. Once it has stopped foaming, quickly

sauté the spinach with the sugar until soft and

wilted. Season to taste and drain well on kitchen

paper to remove the excess moisture. Return to

the pan and keep warm. Use as required.


Apple Tart with Custard

Homemade apple tart – a winning combination of delicate sweet pastry filled with heavenly

scented apples – simply can’t be beaten. To ring in the changes, mix the apples with blackberries

or try a mixture of rhubarb and strawberry. To make your tart extra special, add a vanilla

pod to your bag of sugar and leave for at least a week before using.

Serves 6–8


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

2 tbsp icing sugar

100g (4oz) butter, diced and chilled

2 large egg yolks

2–3 tablespoons ice-cold water


900g (2lb) Bramley cooking apples

100g (4oz) caster sugar

¼ tsp ground cinnamon

good pinch of ground cloves

1 tbsp milk


5 egg yolks

3 tbsp caster sugar

½ vanilla pod, split in half and seeds scraped out

300ml (½ pint) milk

100ml (3 ½fl oz) cream

To make the pastry, sift the flour and icing sugar into a bowl. Using a round-bladed knife or the

tips of your fingers, work in the butter and then mix in the egg yolks with enough of the ice-cold

water, until the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece

until it’s about 30cm (12in) in diameter. Use to line a 20cm (8in) pie dish or a 23cm (9in) flat

plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for

decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster

sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little

milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a

circle slightly larger than the pie dish and use to cover the apples. Press the edges together to

seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife and using your fingers as a guide. Roll

out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the

pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of

sugar. Bake for 25–30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for

another 20–25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla

seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from

the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth,

then pour back into the pan and place over a gentle heat. Cook gently for 6–8 minutes on a

medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep

To serve, cut the warm apple tart into slices and arrange on warmed serving plates with some of

the custard. Put the remainder into a jug on the table.


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


Title: Anitra's Dance

Performer(s): Grieg, Edvard

Duration: 4:07


Title: Crucán Na Bpaiste

Performer(s): Brendan Graham

Duration: 5:03


Title: Aedh O Domhnaill

Performer(s): Carolan, Turlough O

Duration: 4:13


Title: The Voyage

Performer(s): Duhan, Johnny

Duration: 4:01


Title: A Suite Of Theatre Music: (2nd Movement)Rondo

Performer(s): Purcell, Henry

Duration: 1:49


Title: Crowley's Reel

Performer(s): Traditional

Duration: 3:45


Title: Out Of The Game

Performer(s): Wainwright, Rufus

Duration: 4:19


Title: Woodbrook

Performer(s): O'Suilleabhain, Micheal

Duration: 3:47


Title: The Bare Necessities

Performer(s): Gilkyson, Terry

Duration: 4:25


Title: Flowers Are Red

Performer(s): Chapin, Harry

Duration: 4:37


Title: The Blue Danube

Performer(s): Strauss Ii, Johann

Duration: 6:03


Title: Paidin O Rafeartaigh/Strike The Gay Harp (Jigs)

Performer(s): Traditional

Duration: 3:34


Title: Wildfire

Performer(s): Michael Martin Murphey

Album: Live At Billy Bob's Texas: Michael Martin Murphey

Duration: 5:02


Title: On Days Like These

Performer(s): Jones, Quincy/Black, Don

Duration: 3:54


Title: Cli5f

Performer(s): Sellers, Peter

Duration: 3:04


Title: Besame Mucho

Performer(s): Velazquez, Consuelo

Duration: 4:18


Title: Ripples In The Rockpools

Performer(s): Davey, Shaun

Duration: 3:47


Title: Star Of The County Down

Performer(s): Trad/ Arr Moloney

Duration: 2:55


Title: Fugue For Tinhorns And Follow The Fold

Performer(s): Loesser, Frank

Duration: 3:37


Title: Irish Suite For Strings - Midir's Song For Etain

Performer(s): Duff, Arthur

Duration: 2:42


Title: Sweeney's (Polka)

Performer(s): Trad Arr Allow Ceili Band

Duration: 1:43


Title: Can't Get Used To Losing You

Performer(s): Pomus/Shuman

Duration: 2:33


Title: La Is My Lady

Performer(s): Bergman, Alan/Marilyn Bergman, Quincy And Peggy Lipton Jones

Duration: 3:27


Title: Mise Eire (Orchestral Suite) - Howth Landing (Roisín Dubh/ Druim

Performer(s): O Riada, Sean

Duration: 2:10


Title: She Loves You (Irish Dentist)

Performer(s): Lennon, John/Mccartney, Paul

Duration: 1:51


Title: Lumen

Performer(s): O'Suilleabhain, Micheal

Duration: 6:06


Title: Riverdance

Performer(s): Whelan, Bill

Duration: 5:58



Contact the Show


Text:       '51554' 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


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