Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 23 June 2018

Marian Finucane

Marian Finucane

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

The Honourable Mary Laffoy

The Honourable Mary Laffoy - Chairperson of the Citizens Assembly joins Brendan in studio.

Living on the Water

Brendan is joined by houseboat dwellers Donal Boland, Donna Pryde and Ger Loughlin.

Summer Sleep

Brendan is joined by Motty Varghese who is a Behavioural Sleep Therapist in the Sleep Therapy Clinic at St James' Private Clinic.

Richard Corrigan - BBQ's

Richard Corrigan - BBQ's

SPICED LAMB KOFTAS WITH MINTED YOGHURT

serves 4

FOR THE LAMB KOFTAS

2 teaspoons cumin seeds 2 teaspoons coriander seeds

500g minced lamb

1 red chilli, deseeded and finely chopped

1 garlic clove, peeled and crushed

4 tablespoons finely chopped fresh coriander

salt and freshly ground black pepper

1 tablespoon olive oil

FOR THE MINTED YOGHURT

200g natural yoghurt, 1/2 cucumber, grated then placed in a tea towel and squeezed to remove any liquid

3 tablespoons finely

chopped fresh mint

juice of 1 lemon

1 teaspoon ground cumin

1 lemon, cut into wedges

8 wooden kebab skewers

Every country has its own mince dish, and this is Turkey's. It's a very simple technique and quick to make, but it's all in the taste. Toasting the spices first brings out an intense, warm flavour that goes well with the cool cucumber and yoghurt. A shoulder of lamb, minced by your butcher, is the best meat to use for this dish - and it's great value.

1 Soak 8 wooden kebab skewers in water so they don't burn when you cook them.

2 Put the cumin seeds and coriander seeds in a small dry frying pan without any oil and toast for 3 minutes over a medium heat, then remove from the heat and crush them in a pestle and mortar.

3 Place the minced lamb in a large bowl and add the crushed cumin and coriander seeds, the chilli and garlic. Mix with your hands to work all the aromatics into the meat. Lastly stir in the fresh coriander, season with salt and pepper and mix again.

4 Divide the lamb mixture into 8 balls and roll each ball between your hands to form a tube shape. Thread a tube on to each skewer and brush with the oil.

5 Heat a griddle pan over a medium heat and cook the koftas on it for 3-4 minutes on each side. until cooked through.

6 Meanwhile place the yoghurt, cucumber, mint. lemon juice and ground cumin in a medium-sized bowl and stir well.

7 To serve, place the koftas on a large serving plate with the minted yoghurt and lemon wedges on the side.

THAI PORK LETTUCE CUPS

serves 4

2 tablespoons vegetable oil

1/2 onion, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

2cm piece fresh ginger, peeled and grated

1 red chilli, finely sliced 500g pork mince

1 large carrot, peeled and julienned

125g baby mushrooms, chopped

75g water chestnuts, drained and sliced

2 tablespoons soy sauce 2 tablespoons oyster sauce

2 tablespoons rice vinegar

125g bean sprouts

2 tablespoons roughly chopped coriander

outer leaves from 4 baby gem lettuces

6 spring onions, trimmed and finely sliced

70g toasted cashew nuts, roughly chopped

1 lime, cut into wedges

This dish is full of natural flavours from the chilli, garlic, ginger and soy so there is no need to add any salt unless, on tasting at the end, you feel it needs it. Scraping carrots is better than peeling them because there is less wastage and you conserve the vita l nutrients found under the surface of the vegetable skin. You can buy water chestnuts either in tins or in pouches for using in this recipe.

Heat a large sauté pan over a medium heat and pour in the oil. Once the oil is hot, add the onion, garlic, ginger and chilli and cook for 2-3 minutes, then add the pork mince and turn up the heat to high. Cook, stirring, for 5- 6 minutes until the pork is browned.

2 Add the carrot, mushrooms and water chestnuts to the pan and cook fo r a further 2 minutes.

3 Add the soy sauce, oyster sauce and rice vinegar and cook for another 2 minutes, or until some of the liquid evaporates. Mix in the bean sprouts and chopped coriander and take the pan off the heat immediately.

4 Place little gem leaves on 4 serving plates to form cup s and spoon the pork mixture into them. Sprinkle over the spring onions and toasted cashew nuts. Serve each plate with a lime wedge.

BABY CHICKEN WITH PUY LENTIL DAHL

serves 4

4 baby chickens (standard poussin size)

salt and freshly ground black pepper

4 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons vegetable oil

1 onion, peeled and finely chopped

handful of curry leaves

2 garlic cloves, peeled and finely chopped

2cm piece fresh ginger, peeled and grated

1 red chilli, deseeded and finely chopped

2 teaspoons turmeric powder

300g dried puy lentils 1OOg passata

800ml chicken stock 150g natural yoghurt

2 tablespoons roughly chopped fresh coriander

coriander cress or baby coriander, to garnish

BATTERED PORK CHOP WITH FENNEL SALAD AND AN ANCHOVY AND CAPER MAYONNAISE

serves 4

FOR THE PORK CHOP

1/4 celery stick

1 bay leaf

1 sprig thyme

1 sprig flat-leaf parsley 2 x

200g Pork Chop,

sinew and fat removed

750ml fresh chicken stock

peel from 1 unwaxed lemon

70g unsalted butter, 50g

kept cold and diced

FOR THE ANCHOVY AND CAPER MAYONNAISE

2 egg yolks

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

2 anchovies

125ml rapeseed oil

125ml mild olive oil

1 tablespoon capers, finely chopped

Juice of ½ lemon

FOR THE FENNEL SALAD

2 fennel bulbs, thinly sliced

1 tablespoon olive oil

salt and freshly ground black pepper

juice of ½ lemon

1 teaspoon finely chopped flat-leaf parsley

1 teaspoon finely chopped dill

This is moist, succulent and full of flavour. The pork chop is poached in

chicken stock with a bouquet garni and lemon peel for extra flavour.

A little tip to remember when cooking pork is to let the meat rest

for as long as the cooking time - so if you cooked it for 10 minutes,

let it rest for 10 minutes. Any juices that come out of the meat as it

rests can then be whisked into the sauce for extra flavour.

1) Make the bouquet garni by tying together the celery. bay leaf, thyme and

flat-leaf parsley sprigs with butcher's string.

2) Place the pork , bouquet garni, stock and lemon peel in a large saucepan and bring to the boil. Simmer for 12 minutes. Then remove the pork from the stock and place on a plate to one side. Remove the lemon peel and bouquet garni and discard. Continue to simmer the stock. Until the liquid has reduced to one third of the original volume.

3) Meanwhile, make the mayonnaise. Put the egg yolks, mustard, vinegar and anchovies in a small food processor and pulse to blend. Gradually pour in the rapeseed oil then the mild olive oil, continuing to blend at the same time.

4) Use a spatula to scrape the mayonnaise out of the processor into a medium-sized bowl. Stir in the capers and lemon juice, then set aside.

5) Place the sliced fennel in another medium-sized bowl and dress with the olive oil. Season with salt and pepper and add the remaining lemon juice, parsley and dill. Stir well.

6) Heat a medium-sized frying pan and put in 20g of the butter. Once the butter is hot and melted, add the pork and fry to seal on all sides until golden brown. Then remove the pork from the pan to a plate, cover with foil to keep warm and leave them to rest.

7) Once the stock has reduced sufficiently, whisk in the remaining 50g of diced cold butter, the resting juices from the pork and 2 heaped tablespoons of the anchovy and caper mayonnaise.

8) Serve the pork & Place some dressed fennel salad alongside with a spoonful of the mayonnaise. Drizzle the warm sauce over the pork slices.

NOTES ON MARINADES

Marinating is a really useful technique to understand because it is a great way of

getting flavour into food, especially fish, and also of tenderizing all different cuts of

meat. Creating a marinade can be a chance for you to show off some personality.

There are many different combinations you can create, but three core ingredient

types should always be found in your marinade:

1 A fat to help the marinade cling to the meat or fish - oil is a good example. When

making American fried chicken, buttermilk is used.

2 Aromatic flavour enhancers, such as chilli, garlic and herbs.

3 Some kind of acidity to tenderize the meat, like lemon or lime juice or vinegar.

Buttermilk also does this, hence its heavy use in fried chicken. For a citrusy flavour

in fish marinades, use the peel only otherwise the juice will begin to 'cook' the fish.

When you marinate fish or prawns you only need to leave them to soak in the marinade

for a few minutes because they will absorb it very quickly.

For all meat, I would recommend leaving it to marinate for a minimum of two hours, and

if possible overnight or even longer. A marinade will actually help preserve the meat so

it's a great way to avoid wastage.

Grilling or barbecuing marinated food is fantastic, but you can also put marinated food

in a stew or curry, which works really well.

We always go on about not having the time to cook. If on a Sunday night you were to

spend a few minutes marinating some meat, you could put that in the fridge and then

during the week all you've got to do is whack the meat on the grill and whizz up a

vegetable side dish. Amazing.

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

Text: 51551

Presenter: Marian Finucane

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