Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 13 July 2019

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion.

Brendan Grace Tribute

Brendan Grace Tribute

Two of the county's best known singers Christy Moore and Daniel O'Donnell join Marian on the line to pay tribute to Brendan Grace.

Mindfulness Podcast

Mindfulness Podcast

Marian is joined in studio by former professional rugby player and now award winning musician Niall Breslin to talk about mental health and his new podcast series 'Where is my Mind'

PAVAROTTI

PAVAROTTI

With the release of a documentary on his life and times to hit cinemas next week, Luciano Pavarotti was arguably the most famous opera singer ever! Marian is joined by Claudia Boyle to talk about his unique talent.

NEVEN MAGUIRE BBQ

NEVEN MAGUIRE BBQ

Marian is joined in studio by Chef Neven Maguire to give us a few tips on how you can be Barbeque ready this summer

Life Hacks

Life Hacks

We all like to learn quicker and cheaper ways to approach various jobs around the house, Aislí Madden publisher of All About Home Economics joins Marian to share some life hacks.

Niall Breslin- Mindfullness

Podcast series ‘Where is my Mind’ will go live on Monday the 15th.

http://www.niallbreslin.com/podcast

Neven Maguire Barbecueing receipes

*** with these recipes you can opt to pan fry or BBQ***

Garlic and Mustard Beef Skewers with Creamy Chive Drizzle

These beef skewers are a hassle-free dinner, as most of the preparation  can be done in advance. When cooking beef it’s best to bring the meat to room temperature first, so I always remove the marinated beef from the fridge  30 minutes before cooking.

Ingredients:

600g (1lb 5oz) trimmed rump or sirloin steak, cut into strips

4 soft wholemeal flour wraps

lightly dressed rocket salad

MARINADE:

2 garlic cloves, crushed

1 tbsp rapeseed oil

1 tbsp red wine vinegar

1 tbsp wholegrain mustard

1 tbsp soy sauce

1 tbsp honey

1 tsp chopped fresh thyme

1 tsp smoked paprika

CREAMY CHIVE DRIZZLE:

120ml (4fl oz) Greek yoghurt

1 garlic clove, crushed

1 tbsp snipped fresh chives

1 tsp Dijon mustard sea salt and freshly ground black pepper

SERVES 4

Method:

Place all the marinade ingredients into a bowl and mix well to combine, then add the steak strips and toss to coat. Cover with cling ?lm and place in the fridge for 1–2 hours, or overnight is ?ne.

Remove the marinated beef from the fridge about 30 minutes before you want to cook it. Heat a griddle pan or BBQ over a high heat until it’s smoking hot. Thread the beef onto 8 x 15cm (6in) metal skewers and cook in batches for 2–3 minutes on each side for medium rare, or until it's cooked to your liking. Transfer to a plate and keep warm while you cook the remainder.

To make the creamy chive drizzle, mix together the plain Greek yoghurt, garlic, chives and mustard in a small bowl. Season with salt and pepper and set aside until needed.

Heat the wraps for about 20 seconds on each side in a hot, dry and frying pan. Half-?ll with the rocket salad, then arrange the beef skewers on top. Drizzle over the creamy chive drizzle to serve

Grilled Rib-eye Steak with Smoky Red Pepper Butter

This butter will complement any grilled meat and it looks great. It can be frozen or it keeps happily in the fridge for up to 2 weeks. Serves 4

Ingredients:

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

Method:

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.

SALMON & ASPARAGUS WRAPS WITH SUN DRIED TOMATO PESTO

Serves 4

Ingredients:

· 12 asparagus spears, trimmed

· 4 x 175g (6oz) skinless organic salmon fillets

· 4 fresh dill sprigs

· 4 slices Parma ham

· 1 tbsp olive oil/rapeseed oil

· 25g (1oz) butter

· lightly dressed mixed salad, to serve

· lemon wedges, to garnish

Method:

· Blanch the asparagus spears in a pan of boiling salted water for 1 minute.

· Drain and quickly refresh under cold running water,

· Season each salmon fillet 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

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

· 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.

SUN-DRIED TOMATO PESTO

Makes about 400ml (14fl oz)

Ingredients:

•        175g (6oz) semi sun-dried tomatoes, roughly chopped

•        8 large fresh basil leaves

•        1 garlic cloves, peeled

•        200ml (7fl oz) olive or rapeseed oil

•        Sea salt and freshly ground black pepper

•        1 tsp Tomato Purée

•        ¼ tsp smoked paprika

Method:

•        Place the semi sun-dried tomatoes, basil, garlic. Oil, tomato puree and smoked paprika in a food processor

•        Blitz to desired consistency

•        Transfer to a bowl with a spatula and season to taste

PREPARE AHEAD This can be made up to 3–4 days in advance and kept covered with clingfilm in the fridge.

Spicy Roasted Root Vegetables with Lemon  and Herb Couscous

Couscous is a staple of the North African diet and can be used to accompany tagines or with great success in salads. It’s made from semolina grains that have been rolled, dampened and coated with very fine wheat flour. This enlarges the individual grains and keeps them separate during cooking.

Ingredients:

COUSCOUS: 225g (8oz) couscous

450ml (¾  pint) vegetable stock

2 tbsp olive oil

1 small red onion, finely diced

1 garlic clove, finely chopped

finely grated rind of 1 lemon

2 tbsp chopped fresh mixed herbs,  such as parsley, basil and coriander

ROOT VEGETABLES:

2 tbsp olive oil

500g (1lb 2oz) baby carrots, trimmed  and halved lengthways

500g (1lb 2oz) baby parsnips, trimmed and halved lengthways

2 tbsp light soy sauce

1 tbsp clear honey

1 mild red chilli, seeded and  finely chopped

2 tbsp chopped fresh flat-leaf parsley

1 tsp toasted sesame seeds

sea salt and freshly ground black pepper

SERVES 4

Method:

Preheat the oven to 180°C (350°F/gas mark 4).

To prepare the spicy roasted root vegetables, place the oil in a large roasting tin and add the carrots and parsnips, tossing until well coated. Season generously. Roast for 15 minutes, until almost tender.

Meanwhile, place the couscous in a large heatproof bowl. Bring the stock to a simmer and then pour it over the couscous. Stir well, then cover with cling ?lm and set aside for 15 minutes.

Remove the root vegetables from the oven, then drizzle over the soy sauce and honey and sprinkle the red chilli on top, tossing to coat evenly. Return to the oven and roast for another 10 minutes, until the vegetables are completely tender and lightly charred. Sprinkle over the parsley and sesame seeds and toss gently until evenly coated.

To ?nish the couscous, heat a frying pan with the olive oil. Sauté the onion, garlic and lemon rind for 2–3 minutes, until softened but not browned. Remove from the heat.

Gently separate the couscous grains with a fork. Season to taste and place in a pan to reheat, stirring continuously with a fork. Fold in the onion mixture along with the herbs.

To serve, divide the couscous among warmed bowls and arrange the spicy roasted root vegetables on plates alongside.

GRIDDLED LAMB CHOPS WITH COURGETTES AND LEMON

This recipe would also be perfect on the barbecue on a nice summers evening when you don’t want to spend too much time cooking. If you don’t fancy the goat’s curd or soft goat’s cheese try serving it with some tzatziki.

Serves 4

Ingredients:

2 tbsp olive oil

2 tsp clear honey

2 garlic cloves, crushed

1 tsp chopped fresh thyme or rosemary

8 lamb chops

4 small courgettes, sliced on the diagonal

450g (1lb) baby new potatoes

few sprigs fresh mint

4 lemon wedges

100g (4oz) goat’s curd or soft goat’s cheese

sea salt and freshly ground black pepper

Method:

Mix together the oil, honey, garlic, thyme or rosemary and seasoning in a shallow non-metallic dish. Add the lamb chops and courgette slices and mix until evenly combined. Set aside at room temperature to allow the flavours to develop.

Place the new potatoes in a steamer with the mint sprigs on top and cook for 15-20 minutes or until tender.

Heat a griddle pan or BBQ until smoking hot. Add the lamb chops and courgette slices and cook for 2-3 minutes on each side until the lamb is cooked to your liking and the courgette is tender and nicely marked. Add the lemon wedges and griddle for a minute or two until nicely charred.

Arrange the lamb chops on warmed plates with the courgettes and lemon wedges. Add the steamed new potatoes and a dollop of the goat’s curd or soft goat’s cheese. Give a good grinding of black pepper to each one to serve.

Vietnamese-Style Grilled Five Spice Chicken Thigh Salad

Chicken thighs are not only cheaper than breasts cut they can be made much tastier. The secret of this recipe is in the slow cooking, which would leave a breast fillet fry and tasteless. When using thighs you end up with crispy skin and succulent, well flavoured flesh.  Serves 4

Ingredients:

4 garlic cloves, sliced

2 tbsp grated fresh root ginger

5 tsp Honey

8 tbsp light soy sauce

8 tbsp Thai fish sauce (nam pla)

1 tsp Chinese five-spice powder

8 boneless chicken thighs

Method:

1 To make the marinade, place the garlic in a mini food processor or blender with the ginger and honey , then blend to form a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce and five-spice powder

2 Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen roll.

3 Heat a frying pan over a medium heat. Add the oil to the pan, then place the chicken thighs in it skin-side down. Cook for 20-30 minutes until the skin is nice and crispy. Don’t be tempted to touch them while they are cooking or shake the pan occasionally just leave them alone and you will produce the most fantastic crisp skin and succulent flesh.

4 When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.

TOASTED COCONUT AND MALIBU PARFIT WITH PINEAPPLE CARPACCIO        Serves 8

Ingredients:

rapeseed oil, for greasing

50g (2oz) caster sugar

3 egg yolks

200ml (7fl oz) cream

50ml (2fl oz) Malibu rum

1 tbsp toasted desiccated coconut

pineapple carpaccio, to serve

8 lime meringues, to decorate

fresh mint sprigs, to decorate

mango gel, to decorate

Method:

Brush 10 x 40g (1 1/2oz) cone moulds or a 450ml (3/4 pint) non-stick loaf tin with rapeseed oil and set aside until needed.

Place the sugar and 50ml (2fl oz) water in a heavy-based pan and simmer gently until the sugar has dissolved. Bring to the boil, then continue to boil without stirring until the mixture has reached 116°C (240°F), or the soft ball stage, which means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

Meanwhile, whisk the egg yolks in a separate bowl until they look pale yellow in colour and have become thick and creamy in consistency. When the sugar has reached the correct temperature, quickly whisk it into the egg yolks and continue to whisk until the mixture is cold.

Pour the cream into another bowl and whisk to soft peaks. Mix the Malibu and toasted coconut into the cooled egg yolk mixture and gently fold in the cream. Pour into the prepared moulds or loaf tin, then cover with clingfilm and freeze for at least 4 hours, or preferably overnight, until solid.

To serve, carefully remove the parfait from the moulds, or if you’ve used a loaf tin, use a sharp knife dipped in boiling water to cut it into slices. Arrange on plates with the pineapple carpaccio in an attractive layer around it. Drizzle over a little of the carpaccio syrup and decorate with the lime meringues, fresh mint sprigs and mango gel.

PINEAPPLELE CARPACCIO WITH MINT AND PASSION FRUIT

Serves 4–6 (or 8 as part of another dish)

Ingredients:

50g (2oz) caster sugar

1 vanilla pod, seeds only

1 lemon grass stalk, cut in half

1 star anise

finely grated rind and juice of 1 lime

2 passion fruit

1 large ripe pineapple

2 tbsp finely shredded mint leaves, plus extra tiny sprigs, to decorate

coconut sorbet, to serve

Method:

Pour 120ml (4fl oz) water into a small heavy-based pan. Add the sugar, vanilla seeds, lemon grass, star anise and lime juice and bring to a gentle simmer for 2–3 minutes, stirring until the sugar has dissolved. Remove from the heat. Cut the passion fruits in half and scoop out the seeds, then stir into the sugar syrup and leave to cool.

Meanwhile, slice the top and bottom off the pineapple, sit it upright on a board and slice away the skin and all the little brown ‘eyes’. Using an  apple corer, remove the core and then using a very sharp knife, slice the pineapple as thinly as possible. Cover the base of plates with a layer of the overlapping slices.

When the sugar syrup has cooled, stir in the lime rind and mint, then drizzle over the pineapple carpaccio.

To serve, add a quenelle of coconut sorbet to each plate and decorate with the mint sprigs.

COOK AHEAD: The pineapple keeps well covered with clingfilm and set aside at room temperature for 2 hours. Any longer and the mint beings to blacken.

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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Presenter: Marian Finucane

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