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Latest News

Oct 28, 2021

Number of Covid cases again on the rise

The Health Protection Surveillance Centre has this evening been notified of 2,605 confirmed cases of COVID-19. As of 8am today, 487 COVID-19 patients are hospitalised, of which 99 are in ICU. 
Oct 28, 2021

Date for trial set for Galway deputy accused of breaking Covid regulations in Clifden last year

A date for the trial arising out of what has been dubbed "golfgate" has been set for early next year. Galway Independent TD Noel Grealish and former Fianna Fáil Senator Donie Cassidy were served with summonses in relation to an alleged breach of Covid-19…
Oct 28, 2021

Aer Lingus to increase capacity to daily service on its IWAK-London route next summer

Ireland West Airport has today welcomed the news that Aer Lingus will increase capacity, to a daily service, on its London Gatwick route for summer 2022. Welcoming today’s announcement, Joe Gilmore, Managing Director, Ireland West Airport said: “We are…
Oct 28, 2021

Roll out from next week of over 60s booster jabs

Over 60s will start being given booster vaccines from next week. People who were given AstraZeneca will get a Pfizer dose. Over 60s will be given their shots in mass vaccination centres while over 70s will be done in GPs. Health Minister Stephen Donnelly says…
Oct 28, 2021

No specific advice from NPHET on children limiting activities

The Taoiseach says Government's been given no specific advice from NPHET on children limiting their activities. Deputy Chief Medical Officer Dr Ronan Glynn asked parents to consider cutting down on what their children are doing for the rest of the midterm.…
Oct 28, 2021

New digital hub opening in Connemara Gaeltacht

A new digital hub in the heart of the Connemara Gaeltacht will be officially opened this evening. gteic@Ceantar na nOiléan will be officially opened by the Chairperson of Udarás na Gaeltachta in Leitir Mór. The hub encompasses 13 workspaces across 3 separate…

Latest Sport

Oct 28, 2021

Mayo U14 Championship final results

Homeland U14 A Championship Final Westport 6-12 Crossmolina Deel Rovers 7-09 (AET - a replay will take place next week) Homeland U14 B Championship Final Shrule/Glencorrib 4-11 Parke/Keelogues/Crimlin 2-15 Homeland U14 C Championship Final Westport 3-19…
Oct 28, 2021

Details confirmed for the Mayo Club Championship semi-finals

The dates, times and venues have been confirmed for the Mayo Club Championship semi-finals. In the Connacht Gold Mayo Senior Football semi-final reigning County Champions Knockmore will meet Garrymore on Saturday November 6th at 7pm in the Connacht Centre of…
Oct 28, 2021

Disappointment for Galway boxer at the World Championships

It was another disappointing day for Ireland at the amateur World Boxing Championships in Belgrade today.Galway's Adam Hession was beaten by Eduard Savvin of Russia in the last 32 of the featherweight division.
Oct 28, 2021

Galway boxer in World Championship action later

Adam Hession will bid for a first Irish win at the amateur World Boxing Championships in Belgrade later. The Galway man fights in the last 32 of the 57kg division against Eduard Savvin of Russia. John Paul Hale exited the 60kg competition last night at the…
Oct 28, 2021

Galway United travel to Cork City tomorrow night

Galway United face Cork City at Turner's Cross this Friday with kick-off at 7.45pm. United play their last First Division league game against Cork City this week before the playoffs begin next Wednesday. The Tribesmen go into the fixture in good form after…
Oct 28, 2021

Claremorris capture U16 title

Homeland U16 A Final Claremorris 2-17 Castlebar Mitchels 2-09 Claremorris scorers: Niall Hurley 0-09, Paul Gilmore 1-02, Darragh Beirne 0-05, Dara Hurley 1-01

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Liam Reilly Tribute Show

Jan 06, 2021
Following the death of legendary Singer/Songwriter Liam Reilly on January 1st, 2021…

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Apr 02, 2019
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Fr. Terence Harrington's Homily and Reflection as spoken about on The Mid Morning Show

Jan 21, 2019
 Below is a copy of the Homily that Fr. Terence Harrington gave on the Sunday Morning…

What’s in Season

 

November

 

Meat, Game, Poultry

 

Grouse, Goose, Hill Lamb, Partridge, Pheasant, Venison, Chicken, Turkey, Pork, Bacon, Beef.

Fish

 

 Oysters, Cod, John Dory, Plaice, Scallops, Squid, Lobster, Prawns.

 

Vegetables

 

Chestnuts, Cabbage, Potatoes, Leeks, Pumpkins, Broccoli, Beetroot, Brussels Sprouts, Carrots, Parsnips.

 

Fruit

Quinces, Pears, Apples.

 

 

Recipes this Month

Time to prepare for Christmas

My Christmas Cake

Traditional Christmas Pudding

(Served with Brandy Butter & Whiskey Cream)

Home-made Mincemeat

Cider Cake

 

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

Phone No: 087 2304986                                                       

 

Facebook: Midwest Radio Facebook page

 

Marjorie’s Kitchen

 

My Christmas Cake

Ingredients:

700g/1½lbs mixed fruit                                              227g/8ozs. brown sugar

100g/3½ozs.almonds, blanched and chopped            255g/9ozs. plain flour

70g/2½ozs.ground almonds                                        7.5ml/1½ tsp. nutmeg

Grated zest of 1 lemon                                               Grated rind of 1 orange

5 large eggs, free range                                             6.25ml/¼ tsp. mixed spice

170g/6ozs. glacé cherries (wash, dry, cut in half)   45ml/3 tbsps.rum

198g/7ozs.butter(room temp)                                    113g/4ozs. mixed peel

 

Method:

  1. Place the fruit and the rum in a bowl, stir well, cover with cling film and leave to soak overnight.
  2. Prepare a 9” (23cm) round cake tin (for a deeper cake use an 8cm tin). Line the inside of the tin with a double thickness of baking parchment and the outside with a double layer of brown paper.
  3. Preheat the oven to 140°C, 275°F, Gas 1.
  4. Sieve the dry ingredients into a large bowl.
  5. Beat the butter and sugar together. Mix in the beaten eggs, flour and fruit until well combined. Stir in the lemon and orange rind.
  6. Place the mixture in the prepared tin and smooth the top with a wet metal spoon.
  7. Bake in the preheated oven for approx. 3½ hours.
  8. Test, remove from the oven. Place on a wired rack and leave to cool in the tin. (If wished, pierce the top of the warm cake with a skewer and drizzle over extra rum.)
  9. Wrap in a double layer of parchment and then tin foil. Store in a cool, dry place.

 

I use rum in my rich fruit cakes. It gives a lovely flavour and keeps it moist.

Mixed fruit may vary-try raisins, sultanas, dried cranberries, currants, chopped dried apricots or crystallised ginger.

 

 

Marjorie’s Tip:

  • If wished, use a square tin and cut the baked cake into smaller portions, and decorate in the usual way.
  • If you are not going to ice the cake, at stage 6, when the mixture is in the tin, you can arrange some whole blanched almonds over the surface. Do not press down too hard or they will sink into the cake. Do it lightly.
  • When the cake is cold, wrap well in a double thickness of baking parchment and store in an airtight tin. I like to feed the cake occasionally by removing the paper, making a few holes in the cake with a skewer and pouring over a few spoons of rum, which will soak into the cake. Repeat occasionally.
  • Once cut, if you find any fruit too dry, simply cut up half an apple and place it in the tin with the cake.

 

 

 

 

Marjorie’s Kitchen

Traditional Irish Christmas Pudding

(One of the most delicious puddings I have tasted)

Ingredients:

227g/8ozs.White Breadcrumbs                                  454g/1 lb Currants

170g/6ozs. Self-Raising flour                                      340g/12ozs. dark brown sugar

5ml/1 level tsp. Cinnamon                                         227g/8ozs.Sultanas

2.5 ml/½ level tsp.ground nutmeg                             227g/8ozs.Raisins

227g/8ozs Butter or Margarine (melted)                  113g/4ozs.mixed peel

Grated rind of 1 lemon and Orange                           113g/4ozs.Cherries

57g/2oz Chopped Almonds                            

3 eggs, 30ml/2 tbsp. Whiskey, ½ pt. Guinness – beat together.

 

Method:

 

  1. Place all dry ingredients into a large basin and mix together. Melt butter/margarine and mix in. Pour in the eggs, whiskey and Guinness into the mixture and mix thoroughly with a wooden spoon.
  2. Grease 3 x 1pt. pudding bowls, and divide mixture into each bowl.
  3. Cover with greaseproof paper, make pleat in centre and put lids on and cover bowl completely with tin foil.
  4. Boil for 6 hours, keep water boiling, half way up the sides.

 

*Do not use plastic bowls if you are steaming the puddings in the oven.

BRANDY BUTTER

 

INGREDIENTS:                                                           

86g/3ozs. butter – soft

86g/3ozs./ icing sugar - sieved                                                                      

3 to 4 tablesps. Brandy

If wished add the finely grated rind of one orange

                                                                                                           

METHOD:

  1. Cream the butter and beat in the icing sugar.
  2. Gradually beat in the brandy or use food processor.
  3. Pile into a dish and chill.

WHISKEY CREAM

INGREDIENTS:                                   

8 fl. ozs. cream – whipped

2 to 3 tablesps. Irish whiskey

1 teasp. icing sugar - sieved

METHOD:

  1. Fold the sugar and whiskey into the whipped cream.

 

CrèmeFraiche (for Mince Pies)

Stir 2 teasp. Sieved icing sugar and rind of 1 orange into a 200ml tub Crème Fraiche.

 

 

 

 

Marjorie’s Kitchen

Home-Made Mincemeat

 

Ingredients:

227g/8 ozs. Sultanas

284g/10 ozs. Raisins

113g/ 4ozs. Currants

113g/4 ozs.dried apricots, chopped

113g/4 ozs.glacé cherries, chopped

113g/ 4ozs. mixed peel, chopped

57g/2ozs.blanched almonds, chopped

113g/4ozs.butter or margarine, melted

227g/ 8ozs.soft light brown sugar

2 medium cooking apples, peeled and grated

Zest and juice of 2 oranges

10ml/2 tsps. each of ground cloves, cinnamon and nutmeg

5ml/1 tsp. each of all spice and ginger

150ml/ ¼ pt./5 fl.ozs.Brandy

150ml/ ¼ pt./5 fl.ozs.Sherry

 

 

Method:

  1. Place the dried fruit, cherries and peel into a large bowl, add remaining ingredients and mix thoroughly.
  2. Cover and leave in a cool place for 24 hours.
  3. Stir well.
  4. Spoon the mincemeat into clean, sterilised, dry jars, leaving a little space at the top. Seal and label.
  5. Store in a cool dry place for up to 2 months.

 

Makes 1.8kg/4 lbs.

 

 

*Marjorie’s tip

Improve the flavour of “bought” mincemeat by adding 1 peeled and chopped (or grated) cooking apple and 2 tablesps. of sherry to each 1 lb./454g of mincemeat.

 

 

 

 

 

 

 

 

 

 

Marjorie’s Kitchen

Cider Cake

 

Ingredients:

680g/1½lbs mixed dried fruit                         113g/4oz mixed peel

1 (500ml tin) of cider                                      4 eggs - size 2

7.5ml/1 rounded tsp baking powder              227g/8ozs. butter or margarine

227g/8ozs. soft brown sugar                          454g/1 lb plain flour (Sieved)

113g/4ozs. glace cherries, halved                  Finely grated rind of 1 orange

2 heaped teasp. mixed spice                          Pinch of salt

 

Crunchy Topping

A little granulated sugar

 

Method:

  1. Place the fruit in a saucepan and cover with the cider.
  2. Over a gentle heat, bring slowly to just below boiling point and simmer gently for approx. 10 minutes, stirring occasionally (to allow the fruit to absorb the cider). Remove from the heat, then leave to cool or leave overnight.
  3. Pre-heat the oven to 160°C/325°F/Gas 3.
  4. Grease and line a 23cm/9”round tin or 20cm/8”sq. deep cake tin with baking parchment.
  5. Sieve the flour, salt, baking powder and mixed spice into a bowl. Rub in the butter.
  6. Stir in the sugar, mixed peel, glace cherries and orange rind. Mix all the ingredients thoroughly and set aside.
  7. When the fruit is cold, make a well in the centre of the dry ingredients and add the beaten eggs and fruit. Stir well.
  8. Place the mixture in the prepared tin and level the top with the back of a wet spoon. Sprinkle with a little sugar.
  9. Bake in pre-heated oven for 1 hour, then reduce the oven temperature to 150°C/300°F/Gas 2 and cook for a further 1½ hours approx.

Leave the cake in the tin to cool.

 

This cake can be used almost immediately but will improve in flavour if left for a few days before cutting. Freezes very well. Serve sliced with butter.

When using mixed dried fruit, I like to incorporate golden raisins, dried cranberries, sultanas, currants and chopped apricots with the traditional fruit.

 

Marjorie’s Tip…

  • If wished pour 30-45 ml/2-3 tbsp. of rum over the top of the cooked cake. (Pierce the top first with a skewer.)

 

 

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