Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 14 June 2014

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion. Presented by Aine Lawlor



Catherine Dunne was the only Irish judge on the panel of judges for this year’s IMPAC award.

The 3 Books she would recommend for a holiday read are:

WINNER   The Sound of Things Falling Colombian novelist Juan Gabriel Vásquez has won the €100,000 Impac award for his exploration of Colombia's drug trade, The Sound of Things Falling. The novel is about how the drugs trade affects people not directly involved in the drugs trade.

One from the short list: Questions of Travel - Michelle de Kretser Looks at all sorts of reasons why people travel – two characters and what makes them leave their homeland – one character from Sri Lanka with the backdrop of the civil war and the other character from the blandness of Australia.

Long List recommendation:  The Purchase - Linda Spalding

It is about a Quaker family who are against slavery – forced out of a community in Pennsylvania due to inappropriate behaviour

They go to Virginia and in order to survive their first winter they are forced to purchase a slave.



Mother and Baby Stories

Mother and Baby Stories

Philomena Lee whose story was told in the hugely successful film Philomenaspoke to Aine about her experience in trying to find her son Anthony who was born in Sean Ross Abbey in Roscrea in 1952.

PJ Gallagher, the comedian, was born in Bessborough House in 1975. He was only there for a few weeks. He went public about being adopted around 2008. He went looking for his birth parents a little over 10 years ago.

Journalist Edward Smith tells the story of his aunt who, when her own mother died, discovered that she had spent 3 years in a mother and baby home in Sligo.

Mary Lawlor was born in 1960 in the Sean Ross Abbey. She spent years trying to trace her family.



How To Be Happy

How To Be Happy

Well-known psychologist Dr. Maureen Gaffney enjoyed great success with her book Flourishing which set out to show how you can have a deeper sense of well-being, meaning and purpose in your life if you consciously work at it. Just like if you want to lose weight you must introduce change in your life for it to happen likewise to be happier you need to pay attention to things you can change. Our happiness is influenced by our genes, our life circumstances however Maureen believes a full 40% of your happiness is based on things in our lives we can actually influence.

For How To Be Happy Maureen invited people from across the country to join her for a series of workshops where the participants would be introduced to strategies to improve their happiness and would then road test them in their own day to day lives. The strategies all come from the growing science around happiness and in the series Maureen meets some of the leading experts in this field of science.

How To Be Happy is a new two-part RTÉ series starting Tues 17 June on RTE One at 9.35pm

Ed Mitchell

Ed Mitchell

Making The News - a short documentary about Ed Mitchell - was in the top ten of the voting award category at Sundance London’s short film competition last April.

Since turning his life around from TV presenter to sleeping rough, Ed has struggled to get his career back on track. He became homeless at the beginning of 2007. He ended up sleeping rough in the last 4 months of that year before a local journalist spotted him. It became big news from which came a documentary, The Priory and a book (from Headlines to Hard Times published in 2009 and republished in 2010). From Headlines to Hard Times is available from


Dublin Bay Tour

Dublin Bay Tour

Áine Lawlor went on a trip around Dublin Bay with Jimmy Murray of , a tour which is becoming one of Dublin’s primary leisure attractions.

For further details check out


Neven Maguire

Neven Maguire

Neven Maguire is proprietor/Head Chef of MacNean House & Restaurant and the ‘Neven Maguire Cookery School’ in Blacklion, Co. Cavan.


Salmon and Asparagus Wraps with Rocket Pesto

Farmed salmon has become much better quality over the years and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed – just don’t add the squeeze of lemon juice until you’re ready to cook them. Serves 4


  •          12 asparagus spears, trimmed
  •          4 x 175g (6oz) skinless organic salmon
  •          fillets
  •          4 fresh dill sprigs
  •          4 slices Parma ham
  •          juice of ½ lemon
  •          1 tbsp olive oil
  •          25g (1oz) butter
  •          lightly dressed mixed salad, to serve
  •          Biarritz poatoes (page 151), to serve
  •          lemon wedges, to garnish
  •          Rocket pesto:
  •          25g (1oz) pine nuts
  •          50g (2oz) rocket leaves
  •          25g (1oz) freshly grated Parmesan
  •          100ml (3 ½fl oz) rapeseed oil
  •          sea salt and freshly ground black pepper


Preheat the oven to 190°C (375°F/gas mark 5).

To make the rocket pesto, place the pine nuts in a baking tin and roast for a few minutes, until golden brown, keeping a close eye on them to make sure they don’t burn. Leave to cool. Place the rocket in a food processor with the toasted pine nuts, Parmesan and oil. Season with salt and pepper and blitz to a smooth purée. Place in a smal bowl, cover with clingfilm and chill until ready to use (this can be made up to 4 days in advance).

Blanch the asparagus spears in a pan of boiling salted water for 1 minute. Drain and quickly refresh under cold running water, then tip into a bowl of ice-cold water to cool completely.

Drain well and pat dry on kitchen paper.

Season each salmon fillet with pepper and arrange 3 asparagus spears, trimming them down as necessary, and a dill sprig on top of each fillet. Lightly wrap a slice of Parma ham around each bundle and place in a shallow non-metallic dish, then add a squeeze of lemon juice.

Heat the olive oil in a large ovenproof frying pan over a medium-high heat and add the butter.

Once it stops foaming, add the salmon wraps presentation-side down and cook for 4–5 minutes all over to seal. Transfer to the oven and roast for another 8 minutes, until the salmon wraps are cooked through.

To serve, arrange the salmon wraps on warmed serving plates and spoon some of the rocket pesto to one side. Add some mixed salad to each plate and place the rest of the rocket pesto on the table. Have a separate dish of Biarritz potatoes and lemon wedges.

Lamb Cutlets with Garlic, Lemon and Paprika

This marinade is wonderful with lamb and would also work well with any type of lamb leg steaks or sideloin chops, depending on what is available. Lamb cutlets are that bit more expensive, but they take no time to cook. The longer you can marinade this, the better the flavour, so it’s well worth preparing in advance. Serves 4


  •          2 garlic cloves, crushed
  •          finely grated rind and juice of 1 lemon
  •          2 tbsp rapeseed oil
  •          2 tsp smoked paprika
  •          2 tsp chopped fresh oregano or thyme
  •          1 tsp clear honey
  •          12 lamb cutlets, well trimmed
  •          sea salt and freshly ground black pepper
  •          peach, feta cheese and rocket salad, to serve
  •          steamed baby new potatoes, to serve


Place the garlic, lemon rind and juice, oil, paprika, herbs, honey and some salt and pepper in a shallow non-metallic dish. Stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours, covered with clingfilm in the fridge if time allows.

When you’re ready to cook, light the barbecue, preheat a grill to medium or heat a griddle pan.

Shake the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or arrange on a grill rack or a griddle pan. Cook for 6–8 minutes, until cooked through, turning once. Remove from the heat and leave the lamb cutlets to rest for a couple of minutes.

To serve, arrange the lamb cutlets on warmed serving plates with the peach, feta and rocket salad and some steamed baby new potatoes.

Spiced Yoghurt Grilled Chicken Skewers

These spiced chicken skewers are completely delicious in a lunchbox served hot or cold.

They would also be fantastic as part of a portable picnic spread or to cook on a disposable barbecue at the beach. Serves 4


  •          250g Greek yoghurt
  •          1 garlic clove, crushed
  •          2 tbsp chopped fresh coriander
  •          2 tbsp chopped fresh flat-leaf parsley
  •          1 tsp paprika
  •          1 tsp ground cumin
  •          1 tsp finely grated lemon rind
  •          good pinch of cayenne pepper
  •          6 skinless, boneless chicken thighs, trimmed and quartered
  •          rapeseed oil, for brushing
  •          sea salt and freshly ground black pepper
  •          flatbreads, to serve
  •          lamb’s lettuce, to serve
  •          shop-bought hummus or roasted red pepper hummus (page 169), to serve
  •          tomato and mint salad, to serve


Place the yoghurt, garlic, coriander, parsley, paprika, cumin, lemon rind and cayenne pepper in a bowl and mix to combine. Add the chicken pieces and stir until coated. Season with salt and pepper, then set aside for at least 10 minutes, or up to 24 hours covered with clingfilm in the fridge is perfect.

Heat a griddle pan. Thread 3 pieces of chicken onto a 10cm (4in) wooden bamboo skewer – you’ll make 8 in total. Brush the griddle pan with the oil and cook the chicken skewers for 5–6 minutes on each side, until cooked through and lightly charred.

Wrap the chicken skewers in tin foil and put in lunchboxes with separately wrapped flatbreads.

Put in small pots of lettuce, hummus and a tomato and mint salad, if liked.

To serve, arrange the flatbread on a plate with the chicken skewers and lettuce. Place the tomato and mint salad to the side with the pot of hummus.

Grilled Rib-eye Steak with Smoky Red Pepper Butter

Serves 4


  •          4 x 225g (8oz) dry-aged rib-eye steaks
  •          100ml (3 ½fl oz) olive oil
  •          2 garlic cloves, crushed
  •          1 tsp chopped fresh thyme
  •          sea salt and freshly ground black pepper
  •          baked potatoes, to serve
  •          steamed purple sprouting broccoli, to serve

Smoky red pepper butter:

  •          1 small red pepper
  •          100g (4oz) butter, softened
  •          1 tsp chopped fresh flat-leaf parsley
  •          1 tsp smoked paprika
  •          ½ tsp chopped fresh thyme
  •          1 tbsp cream


To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20–25 minutes, until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, parsley, paprika and thyme and purée until smooth. Beat in the cream and then scrape the butter out onto a square of parchment paper. Roll into a cylinder about 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden.

Trim the rib-eye steaks of any excess fat. Place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and marinate in the fridge for at least 2 hours or overnight is best.

Remove the steaks from the fridge at least 30 minutes before you want to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6–7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warmed serving plates.

To serve, remove the flavoured butter from the fridge and remove the paper, then cut the butter into slices. Place butter slices on top of the grilled steaks and add a baked potato and some purple sprouting broccoli to each plate to serve.

Mango and Lime Cheesecake

This cheesecake combines a luscious tropical fruit topping with a creamy filling and a spiced biscuit base. I think gelatine leaves are much easier to use than powdered gelatine. They are available now from most supermarkets, but if you can’t find them, use 2 teaspoons of powdered gelatine for the filling and dissolve in 2 tablespoons of very hot water and use 1 teaspoon for the topping and dissolve in 1 tablespoon of very hot water. Serves 8


  •          200g (7oz) ginger nut biscuits
  •          100g (4oz) butter, melted
  •          vegetable oil, for greasing


  •          4 gelatine leaves
  •          175ml (6fl oz) milk
  •          1 vanilla pod, split in half and seeds scraped out
  •          175g (6oz) caster sugar
  •          500g (18 oz) Greek yoghurt
  •          finely grated rind and juice of 2 limes
  •          150ml (¼ pint) cream


  •          2 gelatine leaves
  •          400g (14oz) can mango slices in syrup, drained
  •          fresh mint sprigs, to decorate
  •          lightly whipped cream, to serve


To make the base, place the biscuits in a food processor or liquidiser and blend to fine crumbs.

With the motor still running, pour in the melted butter through the feeder tube and mix until well combined. Tip into a lightly oiled 23cm (9in) loose-bottomed cake tin and press firmly and evenly to form a base for the cheesecake. Chill for at least 10 minutes, until firmly set, or up to 24 hours is fine.

Meanwhile, to make the filling, soak the gelatine leaves in a bowl of cold water for 10 minutes.

Place the milk in a pan and add the vanilla seeds, whisking to combine. Cook until it just reaches boiling point, but do not allow to boil. Gently squeeze the gelatine dry and add to the pan with the sugar, whisking until the gelatine and sugar are both dissolved. Pour into a large bowl and leave to cool a little.

Stir the Greek yoghurt into the cooled milk mixture with the lime rind and juice. Whip the cream in a separate bowl until it’s just holding its shape, then fold into the filling mixture. Pour into the set biscuit base and chill for at least 1 hour, until set, or up to 24 hours is fine.

To make the topping, soak the gelatine leaves in a bowl of cold water for 10 minutes. Place the mango slices in a mini processor or liquidiser and blend until smooth. Heat 1 tablespoon of water in a small pan or in the microwave. Gently squeeze the gelatine dry and stir into the hot water, until dissolved. Add to the mango purée and pour over the set cheesecake filling, spreading evenly with the back of a spoon. Chill for another 2–3 hours, until completely set, or up to 24 hours is fine.

To serve, remove the cheesecake from the tin and transfer to a serving plate, then decorate with the mint sprigs. Cut into slices and arrange on serving plates with a dollop of whipped cream.


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



Contact the Show

Call: 1850-715150 / 08457-853333 Northern Ireland & U.K

Text: 51551

Presenter: Marian Finucane


Ways to Listen

Radio Player