Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 11 July 2015

UFC - Aisling Daly

UFC fighter Aisling Daly talks about mixed martial arts and the upcoming Conor McGregor fight in Las Vegas.

Paul Reid - Motor Neurone Disease

Paul Reid - Motor Neurone Disease

Former fashion retailer Paul Reid talks to Aine about living with Motor Neurone Disease.


Clodagh McKenna - Easy Summer Recipes

Clodagh McKenna - Easy Summer Recipes

Savoury – Picnic

  1. Sicilian Hummus with summer vegetable cruditees
  2. Scotch Eggs
  3. Water Melon, Feta, Cucumber and Mint Salad
  4. Asparagus, Basil Pesto and Ricotta Tart

Sweet – Picnic

  1. Homemade Jammie Dodgers
  2. Mini Victoria Sponges
  3. Orange Blossom Buttermilk Scones


  1. Lemon and Thyme Soda
  2. Raspberry and Lemon Cordial

Easy Summer Family Dishes – 3

  1. Moroccan Spiced Chicken and Couscous Salad
  2. Creamy Basil and Grilled Chicken Tagliatelle
  3. Margherita Risotto (tomato, basil and buffalo mozzarella)


  • Rug to sit on (plus some extra to through over your legs if it gets cold)
  • Flask of hot water (for tea)
  • Cups, plates, glasses, cutlery
  • Milk and sugar (in jam jars)
  • Knife and board
  • Cool box
  • Napkins
  • And a camera to capture the memory!
  • Location – Picnics don’t always have to happen on a cliff or a beach. A concert in the park, beside a lake, river, city parks, or a nice wooded area.


  • Cheesy Apple Slaw: ?Mix grated hard cheese with grated apple, chopped spring onions, a squeeze of lemon and a little mayonnaise. Delicious with wholemeal bread or rolls.
  • Salmon and Cream Cheese Bagels: Cut your smoked salmon up into bit size pieces, mix with diced cucumber, cream cheese and a squeeze of lemon. Delicious spread over bagels.
  • Creamy Smoked Mackerel: Skin and flake smoked mackerel fillets, then mix with a little mayonnaise and Greek yogurt. Spread onto thick wholemeal bread and top with crisp lettuce leaves.
  • Italian Roasted Vegetable: Roast 1 sliced courgette, aubergine, red pepper with olive oil. Once roasted mix with a little sour cream, lemon juice and fresh basil. Delicious on a baguette. You could also add in some feta cheese or soft goats cheese.


From Clodagh McKenna’s ‘Homemade’ Cook Book

Makes approx. 700g


50ml olive oil

2 garlic cloves, peeled

500g cooked, canned chickpeas

juice and zest of 1 lemon

30g pine nuts

30g salted almonds

Small bunch of fresh basil

salt and freshly ground black pepper


  1. Place all the ingredients in a food processor and whizz until well blended. If needed add a small drop of water to get a smooth consistency. Serve with the Italian rosemary crisp breads.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Makes 4


  • 4 eggs
  • 240g sausage meat
  • 1 teaspoon finely chopped thyme leaves
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 teaspoon Dijon mustard
  • zest of 1 lemon
  • 1 spring onion, finely chopped
  • 1 egg, beaten
  • 120g plain flour
  • 120g very fine breadcrumbs
  • rape seed or sunflower oil for shallow frying
  • sea salt and freshly
  • ground black pepper


  1. Put the eggs in a pan of cold water over a high heat and bring to the boil. Reduce the heat and simmer for exactly 7 minutes. Drain and cool the eggs under cold running water, then remove the shells.
  2. Put the sausage meat in a large mixing bowl with the thyme, parsley, mustard, lemon zest and spring onion.
  3. Season with salt and pepper and mix well together until the ingredients are combined.
  4. Dust your hands with flour and take a quarter of the sausage mixture at a time.
  5. Roll the meat into a ball and put it on a piece of clingfilm and press slightly.
  6. Cover with another sheet of clingfilm and gently roll out into a circle about 5cm across. Remove the top sheet of clingfilm and put a boiled egg in the centre of the sausage mixture circle. 
  7. Close the sausage mixture around the egg using the clingfilm underneath as an aid and reshape until you have the perfect egg shape. Remove all the clingfilm. Repeat with the remaining eggs and sausage mixture.
  8. Put the beaten egg in one bowl and the breadcrumbs in another bowl. Dip each Scotch egg into the beaten egg, then roll it in the breadcrumbs.
  9. Put a shallow pan over a medium heat and pour in the oil until it is about two-thirds full. When it is hot carefully drop in the Scotch eggs and fry them for 10 minutes, turning every few minutes to make sure they are evenly fried. Remove from the oil and drain on kitchen paper. Serve at room temperature.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Serves 4


400g watermelon, chopped and seeds removed

450g plum tomatoes, chopped

ó large cucumber, diced

1 spring onion, finely sliced

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

250g feta cheese, crumbled

1 teaspoon dried oregano

sea salt and freshly ground black pepper


  1. Put the watermelon, tomatoes, cucumber and spring onion in a large serving bowl.
  1. Pour over the oil and balsamic vinegar and season with salt and pepper. Sprinkle over the oregano and mix well. Crumble the feta over the salad and serve.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Serves 4


1 sheet of ready-rolled butter puff pastry, thawed

150g ricotta

80g parmesan cheese, finely grated

finely grated rind of 1 lemon

8 asparagus spears

olive oil, for brushing

sea salt and freshly ground black pepper

mint leaves, to serve


  1. Preheat the oven to 200°C/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Cut out four rectangles, each 12 × 6cm, from the pastry sheet and place them on the baking tray. Score a 1cm border on each rectangle.
  3. Put the ricotta, Parmesan, lemon rind, salt and pepper in a bowl and stir to combine. Spoon the mixture on to the pastry and top each tart with two asparagus spears. Brush the pastry borders with oil and cook in the oven for 12–15 minutes or until the pastry is puffed and golden.
  4. Serve with a couple of mint leaves on top.

Homemade Jammie Dodgers

From Clodagh McKenna’s ‘Homemade’ Cook Book

Makes 12


250g unsalted butter, softened

350g plain flour

125g icing sugar,

plus extra for sprinkling

pinch of sea salt

200g strawberry or raspberry jam


  1. Preheat the oven to 180°C.
  2. Beat the butter until it is light and fluffy with a wooden spoon or electric whisk. Sieve in the flour, icing sugar and salt. Combine all the ingredients until you have a smooth dough. Wrap the dough ball in clingfilm and chill in the fridge for 1 hour.
  3. After chilling, roll out the dough and cut into rounds with a circular-shaped cookie cutter. Place half of the biscuits on a baking tray lined with parchment paper.
  4. For the other half of the biscuits, cut out a heart shape in the middle and place on a second lined baking tray.
  5. Bake both sets of biscuits in the oven for 6–8 minutes. Leave to cool.
  6. Spread half of the biscuits with jam and cover with the heart-shape biscuits. Sprinkle icing sugar on top.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Makes 6


  • 80g unsalted butter, softened, plus extra for greasing
  • 180g caster sugar
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 180g self-raising flour, sifted
  • 1 teaspoon baking powder, sifted
  • icing sugar, for dusting
  • For the filling
  • 284ml whipping cream
  • 50g icing sugar plus extra for dusting
  • 340g jar strawberry jam


  1. Preheat the oven to 180°C/gas mark 4. Butter and lightly dust six individual tins, each about 7.5cm across and 5.5cm high, with flour.
  2. Put the butter in a large mixing bowl with the sugar and beat together with an electric whisk until light and fluffy.
  3. Slowly beat in the eggs, one at a time, followed by the vanilla extract. When the eggs are fully incorporated, fold in the flour and baking powder.
  4. Spoon the cake mixture evenly into the baking tins and tap the sides to release any air bubbles. Bake in the oven for 20 minutes or until the sponges are lightly golden brown. Check by inserting a skewer into the middle of the cake; if it comes out clean the cake is cooked. Remove from the oven and allow to cool in the tins for about 15 minutes before removing them from the tins and transferring them to a wire rack to cool completely.
  5. Meanwhile, lightly whip the cream and icing sugar together until lightly and fluffy. Cut the cooled sponges in half horizontally through the centre, then spread a generous amount of strawberry jam on the top of the bottom halves, followed by the whipped cream.
  6. Put the top halves of the sponges on top and lightly dust with icing sugar.


From Clodagh McKenna’s ‘Clodagh’s Irish Kitchen’ Cook Book

Makes 12 scones


450g plain white flour

60g caster sugar

1 tsp baking powder

100g butter, chilled and cubed

250ml buttermilk

1 egg

1 tablespoon of orange blossom essence

zest of 1 orange

For the glaze

2 oranges, juiced and zested

30g butter

250g caster sugar

Serve with Orange Blossom Mascarpone, simply mix the following ingredients together. 

1 tablespoon orange blossom water

1 tablespoon honey

250g mascarpone


  1. Preheat the oven to 220oC/gas 7 and prepare your baking tin by dredging with flour, shaking off any excess.
  2. Sieve the flour and baking powder into a large mixing bowl. Tip the flour into a mixing bowl with the salt.
  3. Using your fingers tips rub the chilled butter in to the flour, and stir in the sugar.
  4. Whisk together the orange blossom, orange zest, egg and buttermilk in a jug. Make a well in the center of the flour and gradually stir in the buttermilk and orange liquid. Try not to over stir the dough, as this will make the dough tough. The dough should be slightly sticky to the touch.
  5. Tip the scone mixture out on to a lightly floured surface, and gently knead just to get rid of any cracks in the dough.
  6. Roll the dough out to 2.5cm in thickness and using a scone cutter, cut out approx. 5cm rounds. Lift the sconces on to the floured baking tray and place in the pre-heated oven for 10-15 minutes, or until golden and risen, transfer to a wire rack, and allow to cool.
  7. While the sconces are cooling make the glaze (optional) by placing the butter, sugar, orange zest, and juice in a saucepan over a medium heat. Stir until the butter and sugar have melted and thickened. Then remove from the heat and whizz for a minute until smooth and slightly cooled. Using a pastry brush glaze the tops of the orange blossom scones.


For a non-alcoholic version just omit the gin.

Makes 6


For the syrup

1 ½ cups of sugar 

3 cups of water 

6 sprigs of fresh thyme 

For the soda

Juice of 6 lemons


Soda water



  1. Start by making the lemon and thyme syrup. Place the sugar, water and thyme in a saucepan over a medium heat and gently bring to the boil, stirring until the sugar is dissolved.
  2. Once the sugar has dissolved remove from heat, and leave to infuse for 2 hours. 
  3. Once the syrup has infused, strain through a sieve, discard the thyme and stir in the fresh lemon juice.
  4. When you are ready to serve your sodas, fill the glasses half way with ice, a slice of lemon and a sprig of fresh thyme. Fill the glass with ¼ way with the lemon and thyme soda, ¼ gin and ½ way with soda water.
  5. Stir and serve.


From Clodagh McKenna’s ‘Homemade’ Cook Book


250g raspberries

350g sugar

juice and zest of 1 lemon

500ml water


  1. Put the raspberries, sugar, lemon and half the water into a saucepan, and place over a medium heat. Stir and cook for five minutes until the raspberries begin to breakdown.
  2. Stir in the other half of the water, bring to the boil, and then turn down the heat and leave to cook for a further 15 minutes.
  3. Tip the raspberry muxture into a food-processor and whizz until you get a smooth consistency.
  4. Strain into a bowl through a fine sieve using the back of a spoon to push the fruit through the sieve.
  5. Pour into sterlised bottles, seal tightly and store in a fridge for up to three weeks.
  6. To serve, dilute one part raspberry and lemon cordial with four parts sparkling or still water.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Serves 4


For the chicken:

4 chicken breasts

1 tsp ground cumin

1 tsp ground cinnamon

½ tsp ground coriander

½ tsp ground paprika

1 lemon, juiced

2 tbsps olive oil

For the couscous and chickpea:

400g of couscous

½ tsp cumin

½ tsp cinnamon

½ tsp coriander

600ml hot chicken stock

100g golden sultanas

1 red onion, finely chopped

A handful chopped flat leaf parsley (flat leaf would work best)

400g tin of chickpeas, drained and rinsed

Sea salt and freshly ground black pepper


  1. Pre-heat the oven to 180oC.
  2. Start by making the chicken marinade, place all the spices in a bowl, along with lemon juice and 2 tbsps of olive oil and whisk together. Add the chicken breasts to the bowl and coat with the spicy marinade and leave to marinade for 30 minutes in a fridge or overnight.
  3. Place a griddle pan over a medium heat and once hot, place the marinated chicken breasts on the pan and cook for 2-3 minutes on each side. Then transfer to the pre-heated oven for 15 minutes.
  4. While the chicken is cooking make the couscous. Pour the couscous grains into a bowl and stir in the spices, then pour in the hot chicken stock to the couscous and cover with cling-film and leave to cook in the steam for 8-10 minutes. Then remove the cling-film and separate the grains by using a fork, a spoon will make the mixture clumpy.
  5. Stir in the red onion, chickpeas, golden sultanas and chopped parsley. Season with sea salt and freshly ground black pepper.
  6. Slice the chicken and serve over the couscous in a large serving bowl so that people can help themselves.


From Clodagh McKenna’s ‘Clodagh’s Kitchen Diaries’ Cook Book

Serves 2


2 fillets of chicken

12 cherry tomatoes, halved

100ml fresh basil pesto

150g creme fraiche

50g parmesan cheese

250g tagliatelle pasta  

sea salt and black pepper

olive oil 


  1. Place a frying pan over a medium heat and add a tablespoon of olive oil, leave to heat for 30 seconds and then add in the 2 filets of chicken, season with salt and pepper and cook on each side until lightly golden. Then slice the seared chicken into small pieces.
  2. Pop a large pot of cold water over a high heat, season with salt, cover and bring to the boil. Once the water is at a rolling boil, stir in the pasta and keep stirring for a minute so that the pasta doesn't stick together.
  3. Cut the ripe cherry tomatoes in half and pop them in beside the chicken and allow to cook for a further 5 minutes.
  4. Mix the pesto and the creme fraiche together and mix in with the chicken and tomatoes, lower the heat and simmer for 5 minutes.
  5. Drain the pasta and pop in back into the saucepan, followed by the creamy chicken and sauce. Stir well and season if needed and serve in 2 warm large pasta bowls with grated parmesan cheese.


From Clodagh McKenna’s ‘Clodagh’s Irish Kitchen’ Cook Book

Serves 4


2 shallots, very finely chopped

2 cloves garlic, crushed

300g risotto rice (arborio)

1 can of very good quality crushed tomatoes or cherry

100ml oz dry white wine
500ml of hot vegetable or chicken stock

2 fresh buffalo mozzerella, torn in bite sized pieces

10 large Basil Leaves, torn

150g grated Parmesan cheese, plus a block for grating
sea salt and freshly ground black pepper

50g butter

olive oil 


  1. Heat about 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the finely chopped shallots and garlic, cover and simmer until translucent, about 2 minutes.
  2. Stir in the Arborio rice with the shallots and garlic and toast for about a minute until the rice is dry. Then pour in the white wine and let the rice absorb almost all of it. Stir in the crushed tomatoes, let the liquid come up to a bubble, then reduce the heat to a simmer for a couple of minutes.
  3. Then add a third of the hot stock, and once the rice has absorbed most of this liquid, add more stock as the rice absorbs the liquid.
  4. After 10 minutes stir in the pieces of buffalo mozzarella, and continue to cook for a further 5 minutes.
  5. Then remove from heat and stir in the parmesan cheese.
  6. Scatter the basil over the top and gently stir to combine.
  7. Divide risotto between warm bowls and with a couple of pretty basil leaves.

Enda Walsh

Enda Walsh

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Asteroid 5190 Fry

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Aine talks to Frances McCarthy who is education and outreach officer at the CIT Blackrock Castle Observatory in Cork.

Ask the Specialist - Animal Behaviour

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Pet behaviour consultant Samantha Rawson joins Aine in studio.


For more information Click Here

Mark Graham - Wild Atlantic Way

Mark Graham - Wild Atlantic Way

Mark Graham checks in from Sligo on his journey along the Wild Atlantic Way on his wodden bike.


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


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