Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 21 September 2019

Marian Finucane

Marian Finucane

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

Matt Ryan profile

Matt Ryan profile

Matt Ryan, co-found and owner of Press Up Entertainment Group, speaks to Marian about the hospitality industry and future Press Up projects.

The Story of Joseph Tuohy

The Story of Joseph Tuohy

Brian Boylan, St Gabriel's Homeless Centre of London, speaks to Marian about the life of Joseph Tuohy.

Cyberbullying

Cyberbullying

Dr Mary Aiken, Cyber Psychologist, discusses online trolls and cyberbullying.

Japanese Food Made Easy

Japanese Food Made Easy

Udon Noodles & Pork Meatballs

Serves 4

Ingredients:

4 bundles or portions of udon noodles

Vegetable oil

1 spring onion, to garnish

Chilli flakes & sesame seeds or shichimi togarashi (Japanese Seven Spice), to garnish

For the broth

1 litre chicken stock

4 tablespoons soy sauce

2 tablespoons sake (or white wine)

Salt and pepper, to season

For the meatballs

2 tablespoons soy sauce

2 tablespoons sake (or white wine)

1 egg

Salt and pepper, to season

50g panko

250g good quality pork mince

For the toppings

100g pak choi leaves, washed and roughly chopped

1 medium carrot, peeled and cut julienne style

4 eggs, hard-boiled, deshelled and halved

Instructions:

1. Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.

2. Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and pork mince. Using your hands mix well together.

3. To make the meatballs, measure out a heaped teaspoon of minced pork mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.

4. Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.

5. Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.

6. Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.

7. Finally garnish with finely sliced spring onion, chilli flakes, sesame seeds or shichimi togarashi.

Garlic Fried Rice

Serves 2

Ingredients:
Vegetable oil
4 cloves of garlic, peeled and thinly sliced
2 x portions of freshly steamed rice

Japanese soy sauce, to season
Sesame oil, to season
2 eggs
Mixed sesame seeds or shichimi togarashi (Japanese seven spice), to serve

Instructions:
1. In a non-stick frying pan heat a generous amount of vegetable oil over a medium to high heat and add the garlic.

2. Fry the garlic until slightly browned and crispy, then remove from the pan, place on a small plate and set aside.

3. Add the cooked rice to the garlic-infused oil still sitting in the base of the frying pan and fry until the rice is evenly covered in the oil and hot. Add the garlic.

4. Drizzle a small amount of soy sauce and sesame oil over the rice and mix well. Take off the heat and divide between two plates.

5. Using the same frying pan, add more oil if necessary and put over a medium to high heat.

6. Crack the eggs into the frying pan and cook to your liking (preferably leave the egg yolk runny).

7. Place one fried egg on each plate on top of the rice.

8. Sprinkle mixed sesame seeds or shichimi togarashi over the egg and rice to serve.

Salmon Teriyaki

Serves 2

Ingredients:

Vegetable oil
2 fillets salmon
Handful of sesame seeds, to garnish

For the teriyaki sauce 

4 tablespoons Japanese soy sauce
2 tablespoons honey

Instructions:

1. Combine the soy sauce and honey in a small bowl, mix well and set aside.


2.  Pour a little vegetable oil into a non-stick frying pan on a medium to high heat.


3.  Place the salmon fillets (skin-side down) on the frying pan and sear both sides of the fish.


4.  When the fish is nearly cooked (place the salmon fillets skin-side down at this point) pour the teriyaki sauce over it.


5.  Use a large spoon to continually pour the sauce over the fish fillets while continuing to fry.


6.  Fry until the teriyaki sauce is reduced to the consistency of a syrup.


7.  Garnish with sesame seeds.

Tip:
Keep a close eye on the teriyaki sauce as it can quickly reduce on a high heat and start to burn.

Japanese Style Stir Fry

Serves 2

Ingredients:

Vegetable oil, for frying

2 cloves garlic, roughly chopped

Handful of pak choi leaves, roughly chopped

Few handfuls of mixed purple vegetables, roughly chopped

300g tofu, preferably organic, cut into small cubes

For the sauce:

3 tablespoons Japanese soy sauce, to season

1 tsp sesame oil, to season

1 tsp honey, to season (optional)

Freshly steamed rice, to serve

Instructions:

1. Heat some vegetable oil in a frying pan or wok over a medium to high heat.

2. Toss in the garlic and fry for a minute.

3. Then add the mixed purple vegetables along with the pak choi and fry for a few more minutes. Don’t overcook the vegetables so they keep their crunchy texture.

4. Add the tofu cubes and gently mix into the stir fry.

5. Mix all the ingredients for the sauce in a small bowl and add into the stir-fry and mix well, continuing to fry for a few minutes.

6. Check the taste and add more soy sauce if necessary.

Chicken Katsu Curry

Serves 2

Ingredients:

For the chicken katsu (breaded chicken breast)

2 chicken breasts

Flour, for coating

1 egg, beaten

Panko, for coating

Vegetable oil, for frying

To make curry roux:

2 tablespoons butter

2 tablespoons pure apple juice

1 tablespoon vegetable oil

2 teaspoons garam masala

4 teaspoons curry powder

3 teaspoons soy sauce

2 teaspoons passata or tomato sauce

¼ teaspoon cayenne pepper (optional, to add spice)

3 tablespoons plain flour

Instructions:

To make the curry roux:

1. Melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.

2. Add the flour and mix well to make the curry roux. Take off the heat and let cool.

To make the curry sauce:

1. Add the curry roux and about 300ml of water to a saucepan and mix well with a whisk or fork before turning the heat to medium and cooking for about 10 minutes or until the sauce thickens to your liking (continue to stir while cooking). If you are vegetarian, remove the Worcestershire sauce.

To make the chicken katsu (breaded chicken breast):

1. Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil). Alternatively, place the chicken breast between two sheets of cling film and use a meat tenderizer to flatten.

2. Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.

3. Add oil to a non-stick frying pan on medium to high heat.

4. Gently place the breaded chicken breasts on the pan. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes. Continue to fry until chicken is cooked.

5. Remove from the oil and place on kitchen paper.

6. Cut into thick slices while still hot, pour over the curry sauce and serve with the boiled rice.

Dublin Arabic Film Festival

Dublin Arabic Film Festival

Dublin Arabic Film Festival runs from October 4th til October 6th.  For more information go to dublinarabicfilmfestival.ie 

Japanese Phrases

Greetings & Self Introduction


ARIGATOU   Thank You
KON’NICHIWA   Hello/ Good Afternoon
(Name) DES  I’m (name).
DOOZO YOROSHIKU   Nice to meet you
IRRASHAIMASE!   Welcome to the store! Come in!
ITADAKIMAS   Say before meals
GOCHISOUSAMA   Say after meals
-------------------------------------


Useful Expressions & Words


IKURA DES KA   How much is it?
 DOKO DES KA   Where is …?
 ARIMSU KA   Do you have …?
KUDASAI   Give me …, please
WAKARANAI   I don’t know
SUMIMASEN   Excuse me, but ….
HAI/IIE   Yes/ No
OISHII   Delicious
TAKAI/YASUI   Expensive/ Cheap
ATSUI/SAMUI   Hot/ Cold
-------------------------------------


Useful phrases for RWC!


GANBARE   Do your best
IKE, IKE   Go! Go!
SONO CHOOSHI!   Keep it going!
KATTA!   Won!
SUGOI   Great

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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