Midwest Radio

  • Former Midwest Radio presenter, Eurovision song contest winner and politician Dana Rosemary Scallon is to receive a six-figure sum in damages to settle a newspaper libel action.

    An apology was also read out at the High Court in Belfast on behalf of the Sunday World’s publishers over false claims connected to her brother John Brown.

    In 2014, Mr Brown was acquitted of historic child sex abuse charges.

    Outside court Dana Rosemary Scallon, who formerly presented the Sunday Choice programme on Midwest Radio, said she brought the lawsuit because the online article falsely stated she had covered-up child abuse.

    She said the story was "a direct and brutal attack" on her good name, her integrity, her character and her public and private life.

     A jury was set to be sworn in for a defamation trial, which was expected to last for up to three days, but instead, following discussions, Mr Justice Maguire was told the two sides had reached a resolution.

    As part of the settlement, counsel for the Sunday World read out a statement confirming an undisclosed pay-out is to be made to the singer.

    The paper has also apologised to Dana for the distress and harm caused to her family.






  • Andy Moran was on hand at the re-launch of Heiton Buckley in Castlebar today to officially open the new look store and he joined Gerry Glennon in the Midwest Radio cruiser for a chat. 

    The Mayo legend chatted about the past year which ended prematurely for the men in green and red with defeat to Kildare in Newbridge and about the furore that surrounded the #NewbridgeOrNowhere campaign.

    He expressed his regret about missing out on the inaugural "Super 8s" and gave us his pick as to who he thinks will emerge victorious and claim Sam Maguire now that Mayo are out of the picture.

    Listen below to the whole interview as the Ballaghaderreen ace reflected on the dreaded "retirement" word, how the game has changed since he first got the call to pull on the Mayo jersey and more in a wide ranging chat with Gerry.

    Be sure to check out the new look Heiton Buckley store in Castlebar or like their page on Facebook and Twitterfor details of all their great offers!

  • Midwest Radio continues to command the highest listenership of any local station in the country.

    The latest JNLR / Ipsos MRBI radio survey, covering the 12 months from January to December 2017- shows a Yesterday Listened figure of 61%, with an equally impressive market share of 55.7% - consolidating Midwest Radio’s position as market leaders in local radio.

    The survey is good news for radio generally, as it shows that 83% of Ireland’s adults – that’s 3.1 million people – listen to radio every day.

  • We visited the world renowned Marjorie's Kitchen on the banks of the River Moy in Ballina to get some Easter recipes from Marjorie herself. Watch below some of her mouthwatering (and we can honestly say DELICIOUS!) chocolate treats made in her very own kitchen, where she has regaled the listeners to Midwest Radio from for over a quarter of a century with Paul and Gerry. We have all the recipes below the videos so you can try them out over the Easter weekend - and we promise, you'll be trying these out all year round as well! Plus there is a bonus recipe for chocolate peppermint squares in the factsheet! Bon Appétit! 


    Marjorie`s Kitchen

    Chocolate Chip Scones

    Makes approximately 8


    227g/8 ozs, self-raising flour

    Pinch of salt

    5ml/1 tsp baking powder

    57g/2ozs butter

    10ml/2 tsp sugar

    86g/30zs chocolate chips or plain chocolate finely chopped

    150ml/1/4 pt buttermilk

    To glaze – beaten egg


    1)         Preheat the oven 220°C, 425°f, Gas 7.

    2)         Sift the flour, salt and baking powder into a bowl.

    3)         Rub in the butter until the mixture resembles fine breadcrumbs.

    4)         Fold in the sugar and chocolate chips.

    5)         Stir in the buttermilk to give a fairly soft dough.  It is important to add all the liquid at once.

    6)         Lightly flour a board and roll out the dough to 2cm/ ¾” thickness and cut into rounds using a 6cm/2 ½ " cutter.

    7)         Place the scones on a non-stick baking sheet, brush the top of the scones with a little egg wash.  Bake for approximately 10-15 minutes until well risen and golden brown.

    8)         Cool on a wire tray. Serve warm, split and spread with butter or piped with fresh cream (whipped)


    Marjorie’s Tip


    (a)        Like all scones it is very important to add most of the milk at once.  If you add the milk a little at a time it slows the process down and the scones will not be as soft when cooked.


    Easter Chocolate Cake


    Ingredients                                                                         Icing

    227g/8oz butter or margarine, soft                           142g/50z icing sugar and 27g/1ozz Bourneville

    227g/8oz castor sugar                                                            cocoa powder

    170g/6oz plain flour                                                   86g/30z butter, soft

    42g/1 ½ oz Bourneville cocoa powder                       2.5ml/1/2 tsp vanilla extract

    5ml/1 tsp baking powder                                            Approx. 30ml/ 2 tbsp. milk

    4 eggs, free range, beaten

    Approx. 86g/30z chocolate drops

                (or chocolate pieces)



    1. Pre-heat the oven to 180°C/350°F/Gas 4.
    2. Grease and base line 2 x 20cm/8 “sandwich tins.
    3. Cream the butter and sugar together. Sieve dry ingredients.
    4. Beat in the eggs and flour alternatively with vanilla extract.
    5. Mix in the chocolate pieces.
    6. Place the mixture in the lined tins, spread out with a palette knife.
    7. Bake in the pre-heated oven for approx. 25 minutes.

    Cool on a wire tray.


    1. Sieve dry ingredients together
    2. Beat the butter, sugar and remaining ingredients together until the icing is a soft consistency.

    To ice:          Spread a little of the icing on both cakes, then sandwich together.  Spread or pipe the remaining icing on top of the cake. Decorate with mini Easter eggs, maltezers or sprinkles.


    Simple Ferrero Chocolates

    A friend gave me this recipe, these chocolates are low calorie, but so delicious, you won`t know the difference.


    2-3 Weetabix

    45-60ml/3-4 tbsp. chocolate hazelnut spread (Nutella)


    1. Crush the Weetabix into a bowl.
    2. Melt the Nutella for 20 seconds in the microwave, then mix into the Weetabix.
    3. Roll into small balls, place in petit four paper cases or small bun cases and set.

    If wished, mould the chocolate mix around a roasted hazelnut or almond, or dust with a little cocoa powder, finely chopped nuts or desiccated coconut.  Really delicious!!

    Marjorie’s Tip: If wished dip in melted chocolate and sprinkle with finely chopped nuts


    Ena’s Chocolate Peppermint Squares



    227 g / 8 oz Margarine                                   27 g / 1 oz Cocoa Powder

    113 g / 4 oz Sugar                                           27 g / 1 oz Drinking Chocolate

    227 g / 8 oz Self Raising Flour                                    5ml/1 tsp. Baking Powder

    227 g / 8 oz desiccated Coconut


    1. Preheat oven to 180°C/350°/Gas 4.
    2. Melt margarine in a saucepan, stir in sugar to dissolve. Add remaining ingredients and mix well.
    3. Spread mixture on a greased swiss roll tin and bake in preheated oven for approximately 20 minutes. Cool on a wire rack.

    Icing Ingredients:

    170 g / 6 oz Icing Sugar, sieved                      Few drops of Green Colouring

    113 g / 4 oz. Butter                                         2.5ml/ ½ tsp. Peppermint Essence

    1¾ bars of Dark Chocolate – melted


    1)         Mix icing sugar, butter and essence together, add a few drops of green colouring, if wished.

    2)         Spread over cooled mix

    3)         Melt the chocolate and pour over icing. Leave to set, then cut into small squares.

    This recipe was given to me by my late cousin Ena Walker, who was a super cook, we shared many recipes and tasty treats together.


    E-mail:  This email address is being protected from spambots. You need JavaScript enabled to view it.

    Web:      www.marjorieskitchen.net

    Phone No: 087 2304986


    Marjorie`s Kitchen Tips

    Baking Powder

    Baking powder is a key ingredient in many cakes, cookies, muffins and bread recipes.  Make your own baking powder and keep your baked goods aluminium free.  Baking powder contains an acid and alkali in correct proportions.  A third ingredient is added if you are not using the baking powder immediately, this is usually cornflour, (corn-starch) or rice flour as it absorbs moisture, preventing the baking powder from becoming lumpy.


    Baking powder ingredients

    One part bread soda to two parts cream of tartar.

    5ml/1 tsp of bread soda (bicarbonate of soda)

    10ml/ 2 tsp of bextartar (cream of tartar)

    5ml1tsp of rice flour or corn starch (cornflour) (optional).


    1. Sieve the breadsoda and bextartar for 2-3 times until well combined.
    2. Use immediately
    3. To store: add 5ml1 tsp. of rice flour or cornflour to the mix.  This will absorb any moisture from the air and prevent the baking powder from reacting before you use it.  Store in an airtight tin.

    Did you know that most commercially produced baking powder contains aluminium –sodium aluminium sulphate to be exact?

    To test baking powder for freshness or if it is out of date

    Place 2.5ml/ ½ tsp of baking powder into a cup, top with 1/3 cup of hot tap water. The mixture should bubble enthusiastically, if not discard, make your own or buy a new one.


    Bread Soda (Baking Soda) Sodium Bicarbonate

    When bread soda is used with mixture and an acidic ingredients e.g. buttermilk or yogurt, its reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.  When using a raising agent in recipes, once you add the liquid, it is important to bake goods immediately in a pre-heated oven or else it will not rise properly.  If you wish to use baking powder in a recipe to replace bread soda – 5ml/ 1 tsp bread soda =15ml3 teaspoons of baking powder.


    Baking Soda

    Baking soda is made from Soda Ash (sodium carbonate) and is mined in the form of an ore called Trona.  Through a process, the soda ash is dissolved into a solution through which carbon dioxide is bubbled into the mixture forming sodium bicarbonate (bread soda). The sodium bicarbonate quickly solidifies and separates from the rest of the mixture.

    Cream of Tartar

    Cream of tartar is a by-product of the wine making industry.  Grapes are the only significant natural source of tartaric acid.  Cream of tartar is obtained from sediment produced in the process of making wine.  It is also known as potassium, tartrate and potassium bitartrate.


     No matter what the weather is like outside, these delicious meals will have you in the summer mood!


    Meat, Game Poultry

    Lamb, Chicken, Beef, Pork, Veal


    Salmon, Wild Salmon, Crab, Sea bass, Cod, haddock, Monkfish, Plaice, Lobster, Prawns


    Asparagus, Courgettes, Broad beans, Peppers, Broccoli, Runner beans, Carrots, Watercress.



    Tayberries, Gooseberries, Redcurrants, Cherries, Raspberries, Strawberries, Rhubarb



    Recipes this Month

    Mediterranean Fish Stew

    Chicken & Pasta Salad

    Berry Cake


    Web: www.marjorieskitchen.net

    Email address: marjoriesThis email address is being protected from spambots. You need JavaScript enabled to view it.

    Phone No: 087 2304986

    Facebook: facebook.com/radiomidwest/


               Mediterranean Fish Stew            

      (serves 4)

    This vibrant fish stew is really delicious and so simple to prepare.


    Low cal cooking spray

    1 large spanish onion, finely chopped.

    1 red pepper, deseeded & diced

    1 red chilli, deseeded & finely chopped

    3 garlic cloves, finely chopped

    1 x 400g tin of chopped tomatoes

    425g. (approx. 4 potatoes) peeled & cut into cubes

    1 pk fresh coriander leaves and stalks chopped

    1 bay leaf

    15ml/1 tbsp. tomato puree

    500 ml/17 fl ozs. chicken or fish stock

    200ml water

    350g Cod fillet, skinned, remove any bones and cut into bit sized chunks.

    260g pk seafood selection (e.g. cooked mussels, king prawns and squid)

    Sea salt and freshly ground pepper.


    1) Spray a large lidded saucepan or frying pan with low calorie cooking spray and place over a medium heat.

    2) Add the onion and pepper, stir fry for about 8-10 minutes until soft, but do not brown.

    3) Add the chili, garlic and coriander and fry for 2-3 minutes.  Stir in the stock, puree and bay leaf.  Simmer until reduced by half.

    4) Add the potatoes, tomatoes and water, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are just tender.

    5) Season to taste, stir in the cod and mixed seafood, cover and cook for 6-8 minutes or until the fish is cooked through

    6) Remove the bay leaf.

    7) Divide between 4 heated bowls, scatter over some chopped coriander and freshly ground black pepper.


    Chicken & Pasta Salad 

    (serves 4)



    13oz/370g dried pasta shapes

    90ml/6 level tbsp. extra-light mayonnaise

    142/5 oz. fat-free natural yoghurt

    6 spring onions, finely sliced

    30ml/2 tbsp. passata

    15ml/1 tbsp. mild curry powder

    15ml/1 level tbsp. mango chutney

    Salt and freshly ground black pepper

    12 oz. /340g cooked, skinless chicken breasts, cut into bite-size pieces

    ½ cucumber, finely chopped

    2 tomatoes, chopped

    A small handful of fresh coriander, chopped, reserving some to garnish


    1. Cook the pasta according to the packet instructions. Drain well and set aside.
    2. In a large bowl, mix together the mayonnaise, yogurt, sliced spring onions, passata, curry powder and mango chutney and then season to taste.
    3. Add the pasta and the chicken to the bowl and then stir in the cucumber, tomatoes and most of the coriander. Toss to mix well and then serve garnished with the reserved coriander.


    Honey & Mustard Vinaigrette



    10ml/ 2tsp wholegrain mustard

    50ml/ 5dsp balsamic vinegar

    150ml/ ¼ pt. of olive oil

    10ml/ 2 tsp. runny honey

    30-45 ml 2-3 tsp. water


    Place all the ingredients in a screw top jar and shake vigorously until well combined. Leave to let the flavours blend for about 1 hour. Use to dress your summer salads. Good with mixed greens or a salad of tomatoes and onions or spring onions.

    This mix will keep for 2-3 weeks. Shake well before using each time.


     Berry Cake


    170g/6 oz. butter

    227g/ 8 oz. blueberries, dessert gooseberries, raspberries or redcurrants

    227g/8 oz. self-raising flour, sieved    

    170g/ 6 oz. soft brown sugar

    3 large eggs, beaten

    Zest and juice of 1 orange


    1. Pre-heat oven to 180oC/ 350oF/Gas 4.
    2. Grease and base line a 20cm/ 8” spring sided tin.
    3. Top and tail the berries in a bowl.
    4. Cream the butter and sugar until light and fluffy, then gently mix in the eggs and flour alternatively. Fold in the orange zest, juice and lightly floured berries.
    5. Place the mixture into the tin.
    6. Bake in the pre-heated oven for 45 mins – 1 hour. Cool for a few minutes before un-moulding. *If wished, decorate with whole poached berries on top and dust with a little sieved icing sugar.

    Serve this deliciously moist cake as a pudding while it is still warm or cold with whipped cream.

    If wished, place half the cake mixture in the tin, then scatter over the chosen fruit and top with the remaining cake mixture.


    *Marjorie’s Tip

    Top and tail the fruit, if necessary. Rinse and dry the fruit.  Dust with flour to prevent the fruit from sinking.


    For more great recipes from Marjorie, check out the links below. Bon appetit! 

    May http://bit.ly/2IHCUNL

    April http://bit.ly/2GMFaNR

    Easter http://bit.ly/2uBtXyY


  • On Friday 13th of April, Ballina man Michael Cuffe was struck by a bus while in Budapest on a weekend break. What followed was an outpouring of support from all over Ireland and beyond as his family tried to get him home to Mayo for treatment. After a hugely successful "GoFundMe" campaign set up by his sister Naomi, Michael was airlifted back to Ireland last week and is recovering in hospital at this moment. 

    Naomi joined Tommy Marren on Monday morning to talk about the last few weeks for the family and the relief at seeing Michael back in the country. Listen back now. 


  • Midwest Radio has recorded another impressive set of results in the latest JNLR/Ipsos published today and has retained its position as Ireland’s most listened to local radio station.

    With a yesterday listened figure of 63% and a market share figure of 54.9% the station continues to attract a huge audience across Connacht with a varied mix of news, current affairs and light entertainment programmes.

    Commenting on today’s figures Midwest Radio’s Managing Director Paul Claffey said that the station had yet again catered to the interests of a wide age profile and delivered a service that was relevant and appealing to the west of Ireland.

    “Midwest has always been a unique station and our aim is to keep it that way.  We have that ability to connect with people in a way no other radio station does and the loyalty of our listeners reflects that.  This week we are celebrating our 29th year on air and our success if due, in no small way, to our dedicated staff, our enthusiasm to want to remain as the country’s leading local radio station and our advertisers who ultimately provided the funding to allow us to do what we do”.

    Mr. Claffey also had a special word of thanks to the listeners all over Ireland and abroad for their “unwavering support” for the best part of three decades.  He said that despite all the predicted ‘doom and gloom’ expressed by many people about the future of the media industry Midwest Radio were bucking the trend and would continue to do so for many more years to come.


    JNLR July 2018-2 from Orangeye Media on Vimeo.

  • Following the release today (Thursday) of the latest JNLR/Ipsos Radio Listenership survey of all radio stations in Ireland Midwest Radio remains the dominant force in local radio in Ireland.

    The figures reveal that Midwest Radio is clearly the preferred choice amongst radio listeners with a Yesterday Listened figure of 63% - up 2% for the previous survey. However, the stations market share – which determines the amount of time listeners stay tuned to the station – has increased by a massive 3.9% and now stands at 54.8%.

    Midwest Radio’s CEO Paul Claffey said he was extremely proud of the latest figures and said that the loyalty people in Connacht have to the station is unique and that Midwest Radio is an integral part of life in the west of Ireland.

    “The results are phenomenal and great credit has to go to our entire team who have put their shoulder to the wheel and made sure that we deliver the service that people want.  Midwest Radio is very much a team effort and every single member of our staff in every department of our business deserves great credit for keeping us where we are”.

    Mr. Claffey also said that whilst other media competitors such as local newspapers were experiencing a worrying decline within their industry it appeared that there were no signs of local radio becoming extinct - citing the fact that local radio was more popular in practically every franchise area in the country that the national stations. 

    “When you consider that Midwest Radio has more listeners than the combined listenership of all the RTE radio stations, Newstalk, Today FM and all the other stations available in the region it tells its own story.  Thankfully, we continue to be the preferred choice and we hope to keep it that way”.

    2019 sees Midwest Radio celebrate its 30th birthday and Mr. Claffey said that in the coming weeks a number of initiatives would be launched to coincide with this milestone.  He said, however, that the success-story of Midwest Radio belonged to its staff and advertisers.

    “We never underestimate the importance of our loyal staff and also our exceptionally supportive advertisers.  At the end of the day the service we provide couldn’t happen without the financial supports which businesses across the west give us.  I would like to thank them for their loyalty and assure them that we are delivering the listenership figures that allow them to promote their businesses to the largest radio audience in the region”.

  • Midwest Radio is still the most listened to local radio station in the country, according to the latest JNLR listenership figures published today.

    Midwest Radio has a yesterday listened figure of 61%, the highest in the country.

    The station also has a market share of 55%, the second highest in the country. Market share is the length of time people stayed tuned to the radio station.

    The figures consolidate Midwest Radio’s position as the number one station the country.


    Midwest Radio continues to be the most successful local radio station in the country, according to the latest survey published today.

    The JNLR / MRBI radio listenership figures show Midwest Radio with a yesterday listened figure of 61% - the highest of any independent station in Ireland - while the market share of almost 51% is the strongest of any of our competitors in the West.

    Station Manager Tommy Marren says it's encouraging that people are tuning into programmes at all times of the day and night.

    Midwest Radio Chief Executive Paul Claffey paid tribute to the listeners, staff and advertisers for their support and loyalty to the station.



  • Would you like to brush up on your gaeilge? Well Gnó Mhaigh Eo are offering you some insights with their #OperationGaeilge campaign to help you rediscover your grá for the teanga! Check out the first of our podcasts with Dáithi and his guests below and stay tuned for more over the coming week as we explore ways to bring Gaeilge into your comhrá!

    Seachtain Amháin


  • The death has taken place of Sonny Knowles, the Dublin-born singer who rose to fame during Ireland's cabaret and showband era.

    Aged 86, he passed away peacefully at his home this morning surrounded by his family.

    Sonny's career spanned six decades and saw him perform as a member of the Johnny Butler Band, Earl Gill's Band, the Pacific Showband and Dermot O'Brien's showband.

    He is survived by his wife Sheila, their son Gary and daughters Aisling and Geraldine.

    Sonny Knowles, known as The Window Cleaner to his fans, was well-known as a saxaphone player before becoming a professional singer during the showband boom in the 1960's.

    He also presented a Sunday-morning show on Midwest Radio for a time in the early 1990's.




  • They're at it again! Paul and Gerry got wind of a new skincare product that will help remove wrinkles.... egg whites! Gerry spent the morning whipping up the egg whites to get the right consistency and then he put it to the test with Paul! Watch back now as the duo discuss the merits of egg whites, how best to apply the mixture and more! Enjoy!


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