Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 10 June 2017

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion presented by Brendan O'Connor.

Brendan Gleeson

Brendan Gleeson

Brendan Gleeson joins Brendan in studio to talk about his new film: Hamstead.


Arundhati Roy

Arundhati Roy

Brendan is joined by author Arundhati Roy who talks about her new book: The Ministry of Utmost Happiness.


Brendan is joined by Michael Nugent, Ursula O'Reilly and Noreen Ardill who talk about life after losing their partners.

Roaming Charges

Roaming Charges

Editor with Silicone Republic John Kennedy joins Brendan on the line to talk about a change to European roaming charges.

Grown Up Picnics

Co Founder of Joe's & Alchemy Juice Company Domini Kemp joins Brendan in studio to talk about picnics for adults.


· 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

· Napkin

· And a camera to capture the memory!



SAVOURY: Caramelised garlic tart & Peachie’s potato salad

SWEET: Lemon posset & Macerated strawberries & Lemon & polenta biscuits

REFRESHING DRINKS: Lemonade and flavour with basil or crushed mint. Just get store bought or fresh lemon juice and add water and some maple syrup to sweeten.

LARGER DISHES: Farmers pie


Think of hardy breads like sourdough and then things that are going to taste fine when at room temperature: cheese, pickle, lettuce & mayo & ham, or mozzarella with Parma ham and lots of fresh basil leaves and olive oil, or plain old egg mayo..

Caramelised garlic tart

Use any type of goat’s cheese but using some hard and some soft gives a great balance of textures.

500 g pack of puff pastry, defrosted

3 heads garlic, peeled

2 tbsp olive oil

2 tbsp balsamic vinegar

220 ml water

1 tbsp caster sugar

1 tbsp chopped herbs: rosemary & thyme

120 g soft goat’s cheese

120 g hard goat’s cheese

3 eggs

200 g crème fraiche

Salt and pepper

Preheat oven to 180 C. Roll out the puff pastry so that it lines the base and sides of a 28 cm tart tin. If you have the time, stick it in the fridge for 20 minutes or so to rest. Then, prick the base with a fork and line the pastry with greaseproof paper and dried beans or rice. Blind bake for 25 minutes, then carefully remove the paper and beans and put back in the oven for another 5 minutes so that the base dries out. Set aside to cool. Sweat the whole garlic cloves in the olive oil, over a very gentle heat for ten minutes. Don’t allow them to colour. The turn up the heat and add the balsamic vinegar, the water and sugar. Simmer gently for 10 minutes then add the herbs and season with salt and pepper. Most of the liquid needs to evaporate and the cloves should be well coated in a dark caramel type thick glaze. Set aside. Scatter the cheeses onto the base of the pastry. Then scatter the garlic cloves and any of the balsamic juices on top, arranging the cloves so that they are evenly distributed. Whisk the eggs and crème fraiche and pour on top. Bake the tart on a baking tray (so that it’s easier to transport) at 160 for about 35 minutes or so, until the mixture looks as though it has just set – mind you, there’s not that much liquid in this recipe so it does cook quickly. Allow to cool slightly before slicing and serving with a big salad.

Peachie’s Potato Salad

Serves 4 as a side dish

750 g approx new potatoes

125 ml olive oil

Juice of 1 lemon

1 tbsp Dijon

1 tsp sugar

2 cloves garlic, peeled and crushed

Salt and pepper

Bunch of parsley, roughly chopped

Bunch of dill, roughly chopped

1 bunch spring onions, finely chopped

2 tbsp capers, chopped

Cover the potatoes in cold water, bring to the boil and cook until tender, then drain and roughly chop. Whisk together the olive oil, lemon juice, Dijon, sugar and garlic then season well. Add the herbs, spring onions and capers to the vinaigrette and then pour onto the warm potatoes. Allow them to cool to room temperature and then serve.

Lemon Posset

Serves 4-6

Juice and zest of 4 lemons

500 ml double cream

Few basil leaves

125 g caster sugar

500 g strawberries

Another 2 tbsp caster sugar

Some black pepper

Put the lemon juice in a heatproof bowl. Heat the lemon zest, double cream, basil leaves and sugar in a non-stick saucepan until the cream just starts to boil. Remove from the heat and then slowly add the cream to the lemon juice and whisk slowly as the mixture starts to thicken. If you want to pass it through a sieve, do. If not just pick out the basil leaves. Cool down and then pour into ramekins or little jars and chill for at least three hours until fairly set.

When ready to serve, hull the strawberries and macerate with the caster sugar and some black pepper. Light crush or chop them up. Spoon some onto or in a spate bowl and serve with the biscuits.

Lemon & Polenta Biscuits

Makes approx 25

75 g butter

150 g polenta

75 g plain flour

50 g caster sugar

Zest of 1 lemon

1 egg

1 tsp vanilla extract

Extra caster sugar for dusting

Process the butter, polenta, flour, caster sugar and lemon zest together in a food processor until it resembles sandy breadcrumbs. Add the egg, vanilla extract and it should come together to form a dough. If it doesn’t, add a splash of cream or water. Wrap in cling film and chill. When you are ready to bake, pre-heat oven to 190 C. Have two baking trays ready and lined with parchment paper. Break off pieces of the cookie dough into small pieces and roll into balls, about the size of small ping pong balls. Roll very lightly using some flour and some caster sugar till they flatten down. You need to be able to transfer them onto the baking sheets, but best to do this with non-stick fish slice. Bake for 15 minutes or so, but do keep an eye on them. They will just start to go golden brown, but they are nicer when they are cooked through but retain their lovely yellow colour, so if necessary, turn down the oven and cook for a bit longer. It all depends how thick they end up after rolling out. Allow to cool on wire rack and serve with the posset and macerated strawberries.

Farmers Pie

350 ml milk

200 ml sunflower oil

3 eggs

50 g parmesan, grated

Salt, pepper

1 tbsp baking powder

200 g flour

2 onions, peeled and very finely diced

4 decent sized tomatoes, diced

50 g cheddar cheese

Approx 300 g ham, diced

Dried oregano

Small bunch parsley, roughly chopped

Glugs of olive oil

Whisk the milk, sunflower oil, eggs and Parmesan together. Season well. Sieve together or at least mix the flour and baking powder. Then add the baking powder and flour to the egg mixture gradually, whisking well and it will turn into a reasonably thick but runny batter. Butter and flour a gratin dish, (mine is about 18 cm x 30 cm). Pour the batter into this and then mix the onions, tomatoes, cheese, ham, herbs with enough olive oil to moisten well. Season and then sprinkle this topping on top. It will sink it parts, but don’t press down. Bake at 180 C for about 50 minutes or until a skewer come s out clean. Eat warm or cold, but it tastes better eaten on the day it was made, although I got a second day out of it by adding a few more tomatoes and onions, and then re-baking with some extra cheese which helped re-vitalise a piece from the fridge.

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