Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 24 August 2019

Marian Finucane

Marian Finucane

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

The Death of Jack Downey

The Death of Jack Downey

Brendan was joined in studio by Elaine and Johnny Downey to talk about the tragic death of their son Jack after he took a substance at a music festival.

Michelle O'Neill - Refereeing in the modern game

Michelle O'Neill - Refereeing in the modern game

Michelle O'Neill spoke to Brendan about the job of an assistant referee after her recent involvement in the Women's World Cup and the UEFA Super Cup final.

Mary Coughlan - Favourite Archive Moments

Mary Coughlan - Favourite Archive Moments

Singer Mary Coughlan joined Brendan to dissect some of her favourite memorable moments from the RTE Radio archives.

Fitness through the decades

Fitness through the decades

Personal trainer and fitness expert Karl Henry spoke to Brendan about how to keep fit no matter what age you are!

If you want to hear more of Karl's tips you can listen to his weekly "Real Health podcast" wherever you get your podcasts! 

Kevin Thornton - Low Carbon Cooking

Kevin Thornton - Low Carbon Cooking

Chef Kevin Thornton joined Brendan in studio to talk about low carbon cooking!

Here are some of Kevin's recommendations for seasonal dishes!


Spring Lamb, Wild Garlic Sauce (serves 4)

500g Spring Lamb Loin (cut into four pieces).  Layer of fat left on and sinew removed – ask your butcher to do this for you).
4 lamb cutlets
White Pepper 

4 tablespoons olive oil
5 sprigs fresh rosemary
White Pepper

1L Fresh Stock (lamb or vegetable)
2 shallots (finely diced)
White Pepper
100mls dry white wine
100g wild garlic leaves (roughly chopped)
1 large onion (roughly chopped)

Plate Garnish
Rosemary flowers
Wild garlic buds
Wild Garlic Leaves

Method - Lamb
Marinate lamb overnight in olive oil, herbs and wild garlic.  Remove from marinade and season.  Saute over a medium heat turning on each side until golden brown.  Remove from heat and place in oven at preheated 200 degrees centigrade for a further five minutes.  Remove and allow to rest for a few minutes before cutting. 

Method – Sauce
Saute onions and shallots in a little olive oil over a medium heat until they soften but are still white.  Add wild garlic and saute for a further minute.  Add wine and reduce by three quarters.  Add stock and bring to the boil.  Lower heat to simmer and cook for approximately 1 hour (skimming the surface to remove impurities every few minutes).  Remove from heat and pass through a strainer.  Place liquid in clean pot and return to heat.  Bring to boil and reduce heat to simmer allowing the liquid to reduce again by half.  Taste and correct seasoning.  Add a few small knobs of unsalted butter and swirl to give the sauce a nice sheen (optional). 


Grilled Asparagus with Hollandaise Sauce (serves 4)

3 large egg yolks
200ml olive oil (at room temperature)
2 tbsp tarragon (chopped)
Juice of half a lemon
Freshly ground black pepper
450g trimmed fresh asparagus

Beat egg yolks and lemon juice and seasoning with a balloon whisk in a bowl over a pan of simmering water ensuring the bowl does not reach the bottom of the pan.  Whisk continuously until the mixture thickens.  Use a spatula to ensure the mixture does not stick to the side and bottom of the bowl between whisking.  The sauce is ready when the whisk forms a ribbon consistency.  Remove from the heat.

Add a little olive oil, return the mixture to the heat and continue to mix gently and cook a little more.  Repeat until all of the oil is used.  Whisk in the lemon juice.  Taste and correct seasoning.  The sauce should be pouring consistency.  If too thick add a couple of tablespoons of warm water.  Add the chopped tarragon. Taste and correct seasoning if necessary.

Cook asparagus in boiling salted water for two to three minutes.  Drain and season with seasalt.  Alternatively, brush with olive oil and cook for 3 minutes per side on a griddle pan. Serve with hollandaise.


Panfried Scallops, White Onion Puree, Noilly Prat Sauce, Champagne Sabayon (Serves 8)

8 Large King Scallops
Juice of 1 lemon
Linguine of Courgette (blanched in boiling water)
White Onion Puree
Champagne sabayon 
Herring Roe (for garnish)

White Onion Puree
1 large white onion
Dash of olive oil
250ml vegetable stock
30ml white wine
30ml martini
White Pepper
Sea Salt

Noilly Prat Sauce - Ingredients
1 diced shallot
Juice of half a lemon
65ml Noilly Prat
65ml dry white wine
250ml fish stock
500ml fresh cream
Sea salt
Fresh milled white pepper

Champagne Sabayon – Ingredients
1 large whole egg.
1 gl champagne.

Method – Puree
Roughly chop and sauté onion on a hot pan with a dash of olive oil without colouring.  Add white wine, martini and vegetable stock.  Cook over a medium heat until the onions are cooked through and the liquid has almost evaporated.  Pass through a blender, taste and correct seasoning.

Sauce – Method
Dice and sauté the shallots with a little olive oil for a couple of minutes without colouring. Pour in the Noilly Prat and bring to the boil. Simmer and reduce by three quarters and add the fish stock. Bring the liquid back to the boil and then simmer until it reduces by half.  Add cream and bring to the boil.  Reduce by half. Season to taste. Remove the sauce from the heat and pass it through a fine sieve. Taste and correct the seasoning.

Sabayon – Method
Break egg into stainless steel bowl, add champagne.  Whisk briskly over direct heat for 30 seconds until mixture bubbles to foam consistency.

Scallops – Method
Lightly season scallops and saute on a hot lightly oiled medium based frying pan for two minutes on each side until golden brown.  Squeeze lemon juice over and remove from heat. Place scallops on plate.  Add a little courgette linguine, a tablespoon of onion puree and a tablespoon of noilly prat sauce. Top with champagne sabayon and garnish with herring roe.


Loin of Venison with Port and Blackberry Sauce (Serves 4)

4 pieces of venison, approx 150g each
Marinade - 20ml olive oil and a pinch of chilli powder (mix these ingredients together in a bowl)

20 fresh blackberries
2 shallots (finely diced)
1 clove garlic (finely diced)
Dash of olive oil
Sea salt
Fresh milled black pepper
3 knobs of unsalted butter
1 tsp honey
50ml port
1 litre chicken stock (or venison stock)
Dash of brandy 

Method (Sauce)
1. Heat a little olive oil in a large saucepan over a medium heat, then add the shallots and garlic and season with salt and pepper.
2. Sauté for a few minutes, allowing shallots and garlic to colour slightly, then stir in the honey, blackberries and the port.
3. Bring to the boil and let it boil until it reduces by half.
4. Pour in the stock and cook at the same heat for a further 20 minutes or until the liquid has reduced by three quarters.
5. Remove from heat and strain through a sieve. Taste and correct the seasoning.
6. Return sauce to the heat and whisk in butter, then serve. 

Method (Vension)
1. Rest the venison in its marinade overnight in the fridge.
2. Season the venison pieces on both sides and sauté on a hot pan over a medium heat turning occasionally until golden brown in colour.
3. Remove and place on a roasting tray.
4. Cook in a preheated hot oven (175C) for 5 minutes.
5. Remove from the oven, return to pan and sprinkle with crushed black pepper corns. Sauté over a medium heat for a further minute and flambé with a dash of brandy.
6. Remove from heat and allow the meat to rest for three to four minutes before carving.

This dish is delicious served with fondant potatoes. To cook the potatoes firstly cut them into quarters. Season and brown them in a pan on a medium heat. Remove and place them in a small baking tray. Add enough chicken stock to cover them to half. Cook in oven (at 170 C) for about 20 minutes or until the liquid has evaporated.

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

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