Brendan O'Connor

Brendan O'Connor

Saturday, Sunday, 11 - 1pm

Brendan O'Connor Saturday 28 March 2020

Brendan O'Connor

Brendan O'Connor

Brendan O'Connor presents a live stimulating mix of news, interviews, reports and discussion.

Neven Maguire - Bread Recipes

Neven Maguire - Bread Recipes

ROSEMARY AND CRANBERRY SODA BREAD

Makes 1 loaf

Ingredients:

450g (1lb) plain flour, plus extra for dusting

1 tsp bicarbonate of soda

1 tsp salt

100g (4oz) dried cranberries

4 fresh rosemary sprigs, leaves stripped and finely chopped

350ml (12fl oz) buttermilk, plus a little extra if necessary

butter, to serve

Method:

Preheat the oven to 220°C (425°F/gas mark 7).

Sift the flour, bicarbonate of soda and salt into a bowl.

Stir the cranberries and rosemary through and make a well in the centre.

Add the buttermilk and, using a large spoon, mix gently and quickly until you have achieved

nice soft dough.

Add a little bit more buttermilk if necessary, until the dough binds together without being

sloppy.

Knead the dough very lightly on a lightly floured surface

Shape into a round that is roughly 15cm (6in) in size.

Place on a non-stick baking sheet lined with parchment paper and cut a deep cross in the

top.

Bake at 220° C (425°F/gas mark 7 for 15 minutes

Reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20–25 minutes,

until the loaf is evenly golden and crusty.

To check that the bread is properly cooked, tap the base – it should sound hollow. If it

doesn't, return it to the oven for another 5 minutes.

Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This

bread is best eaten while it’s still warm.

Nevens Tip: This bread is best made fresh, but it can be made in advance and frozen.

............................................................................................................................................................................

WHEATEN BREAD

Make 1 large loaf or 4 small loafs

Ingredients:

8oz self-raising flour

8oz wholemeal flour

1 tsp baking powder

1 level tsp bread soda

1 tsp fine salt

1 egg

250g hazelnut yoghurt

8oz milk

Rolled oats to sprinkle on top

Method:

Preheat the oven to 190°C

Sieve together the self-raising flour, baking powder, bread soda and salt into a large bowl

Add in the wholemeal flour

Mix the egg, yoghurt and milk together in a jug

Slowly add in the wet ingredients

Mix well to combine, and be careful not to over mix

Oil a loaf tin and place the mix into the tin or into 4 small tins and sprinkle over oats

To bake 1 large loaf : Bake at 190 °C for 30 minutes & Reduce the temperature to 180 °C for a

further 30-32 minutes

To bake 4 small loaf : Bake at 190 °C for 15 minutes & Reduce the temperature to 180 °C for a

further 15-17 minutes

Neven's Tip: This bread can be made in advance, wrapped in tin foil and frozen. Remove from

freezer and reheat in a preheated oven at 160 °C for 10 minutes until warmed through

................................................................................................................................................................

MACNEAN HOUSE WHEATEN BREAD

Serves 8 (approximately)

Ingredients:

500g coarse wholemeal flour

125g plain flour, plus extra for dusting

1 tsp bread soda

1 tsp salt

600ml buttermilk, plus a little extra if necessary

1 tblsp light brown sugar

1 tblsp melted butter, plus extra butter for greasing & serving

1 tblsp golden syrup

1 tbsp porridge oats

Method:

Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.

Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry

ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a

large spoon, mix gently and quickly until you have achieved a nice dropping consistency.

Add a little bit more buttermilk if necessary, until the mixture binds together without being

sloppy.

Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge

oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top,

checking halfway through that the loaves aren’t browning too much. If they are, reduce the

temperature or move the loaves down in the oven.

To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It

should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto

a wire rack and leave to cool completely.

Neven’s Tip: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but

you could have everything weighed out and ready to go beforehand. Particularly the dry

ingredients in zip lock bags

....................................................................................................................................................................

BREAKFAST MUFFINS

Makes 12

Ingredients:

50g plain flour

100g wholemeal flour

1 tbsp baking powder

1 tsp ground cinnamon

2 tbsp honey

3 ripe bananas

50g ready-to-eat dried dates, pitted

and finely chopped

1 large egg

200ml buttermilk

3 tbsp olive oil

1 tbsp rolled oats

Method:

Sift both flours, baking powder and cinnamon into a bowl, then tip in anything left in the

sieve and stir in the honey.

When ready to bake, preheat the oven to 180°C /350°F/gas mark 4.

Line a 12-cup muffin tin with paper cases.

Peel the bananas and mash two of them to a puree, then stir in the dates. Beat the egg with

the buttermilk and oil.

Add to the dry ingredients and stir until just blended, then lightly and quickly fold in the

banana mixture. The batter should look roughly mixed, with lumps and floury pockets.

Fill each paper case two-thirds full of the batter, then cut the remaining banana into 12

slices, discarding the ends, and pop one slice on top of each muffin.

Sprinkle over the oats and bake for about 20 minutes, until well risen and golden brown.

Transfer to a wire rack to cool slightly.

These are best served warm.

.............................................................................................................................................................................

RED ONION AND ROSEMARY FOCACCIA

Makes one 27.5cm x 18cm (11 x 7in) flat loaf

Ingredients:

Red Onion Marmalade:

1 large red onion, halved and cut into slices

1 tbsp balsamic vinegar

1 tsp brown sugar

Focaccia Bread:

450g (1lb) strong white flour, plus extra for dusting

1 tsp fast action dried yeast

1 ¼ tsp sea salt

225ml (8fl oz) tepid water

7 tbsp olive oil, plus a little extra

2 tbsp basil pesto

2 fresh rosemary sprigs, leaves stripped

12 Boilie goat’s cheese balls, drained (from a jar)

50g (2oz) freshly grated Parmesan

Method:

For the Red Onion Marmalade:

Heat 1 tablespoon of the olive oil in a small pan over a low heat and toss in the red onion,

vinegar and sugar.

Gently cook for 12–15 minutes, until the onion is completely softened and caramelised.

Set aside until required or store in an airtight container in the fridge

For the Focaccia:

Mix together the flour, yeast and ¼ teaspoon salt in a large bowl. Make a well in the centre

and pour in the tepid water and 5 tablespoons of the olive oil. Mix well to achieve a soft

dough.

Turn the dough out onto a clean surface and knead for 10 minutes, until smooth and elastic.

Place in an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about

1 hour, until doubled in size.

Turn the dough back out onto a clean surface and knock it back, then knead for another 2–3

minutes and roll out to a large rectangle about 1cm (1/2in) thick. Place in an oiled, lined

baking tin that is 27.5cm (11in) x 18cm (7in) and at least 4cm (1 1/2in) deep. Cover with

oiled clingfilm. Leave to rise again for 30 minutes, until it looks soft and pillowy.

Meanwhile, preheat the oven to 220°C (425°F/gas mark 7).

Prick the risen dough all over with a fork. Spread over the pesto, then arrange the red onion

marmalade on top. Stick the rosemary into the dough and arrange the goat’s cheese balls in

rows, then sprinkle over the Parmesan with the remaining 1 teaspoon salt.

Drizzle with the remaining olive oil and bake for about 30 minutes, until risen, cooked

through and golden brown. Leave in the tin for a few minutes, then transfer to a wire rack

to cool. Drizzle with a little extra olive oil to keep the crust softened.

To serve, transfer the focaccia to a breadboard and cut into chunks. Arrange in a

breadbasket to serve.

Glenstal Abbey

Glenstal Abbey

Links to Fr Simon Sleeman's first two of a series of talks titled Heart Centre and Meditation Sequence

Ronnie Woods

The Rolling Stones legend joined Brendan on the line for the UK.

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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Music Played on the Show

Hey Jude

Hey Jude

The Beatles

6:59

Thank You For The Days

Thank You For The Days

Luke Kelly

2:34

Miss You

Miss You

The Rolling Stones

3:31

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