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Latest News

May 14, 2021

Sligo deputy critical of Government's delivery on housing

A Sligo TD has slammed Fianna Fail and Fine Gael TDs for turning their backs on young families who are trying to buy a home for themselves. Sinn Fein's Martin Kenny says his party brought a motion to the Dail this week that would end the tax breaks that allow…
May 14, 2021

Four more deaths from Covid-19 and over 400 new cases

The Covid-19 pandemic is 'shrinking' and the R number is below 1, according to NPHET. 425 new cases and four additional deaths have been reported today. The five-day moving average is 417 cases, which is almost exactly the same as this day last week.…
May 14, 2021

MUH services disrupted today due to cyber attack on HSE IT systems

The ransomware attack on the HSE IT systems is having considerable impact on hospital services in Mayo University Hospital today. In general terms some outpatient, chemotherapy and maternity appointments are continuing and patients should attend their…
May 14, 2021

Former RTE producer pleads guilty to child abuse offences

A former RTÉ producer has admitted charges of child sexual exploitation in Dublin. Kieran Creavan, of Adelaide Street in Dún Laoghaire, also pleaded guilty today to sexually assaulting and exploiting children in the Philippines. He also admitted a charge of…
May 14, 2021

Twice-weekly rail freight service to run between Ballina and Waterford soon

A new rail freight service between Ballina and Waterford has the potential to remove over 5,000 truck movements from Irish roads every year. That's according to Iarnród Éireann, which is working with XPO Logistics to introduce the twice-weekly service by the…
May 14, 2021

Minister urges savings from free entry to OPW heritage sites be spent locally

Visiting Office of Public Works heritage sites will be free for the rest of the year. The Junior OPW Minister has announced the step to remove fees takes effect immediately. Its part of the Government's recovery plan after inter-county travel resumed and…

Latest Sport

May 14, 2021

Keelan Cawley appointed Sligo senior football captain for 2021

Keelan Cawley has been appointed the Sligo senior football captain for 2021 by new manager Tony McEntee. The Coolera clubman takes over the role from Niall Murphy, who missed much of 2020 through injury. The Yeats County were unable to field in the 2020…
May 14, 2021

Mayo's Caelan Doris set to return from injury

Connacht take on Munster in the Guinness PRO14 Rainbow Cup interpro this evening. Damien De Allende, Craig Casey, Billy Holland and CJ Stander are among those restored to the Munster side. Kick-off at Thomond Park is at 6.00pm. Meanwhile, Mayo’s Caelan Doris…
May 13, 2021

Galway name their side to face Kerry in Division One opener

Padraic Joyce has announced his Galway side to face Kerry in Saturday's Allianz National Football League Division One South encounter. Shane Walsh captains the side with throw-in at 3pm on Saturday. The team in full is as follows: Bernard Power Jack Glynn…
May 13, 2021

AFLW Star will not be lining out for the Mayo Ladies this season

Aussie Rules Star Aileen Gilroy will not be lining out for the Mayo Ladies this year. That news was confirmed to Midwest Sport this afternoon by Mayo manager Michael Moyles who said they have been in talks with Aileen while she was in Australia and since she…
May 13, 2021

Connacht name their side to face Munster

Tom Daly will lead out Connacht for the first time after he was named as captain for Friday’s Guinness PRO14 Rainbow Cup interpro with Munster. Daly has enjoyed a breakthrough season for the province, missing just one game and consistently stringing together…
May 13, 2021

Galway United looking to bounce back with a win at home to Wexford

Galway United entertain Wexford FC at Eamonn Deacy Park tomorrow evening with kick-off at 7.45pm. The Tribesmen go into this week's game after a disappointing 2-1 defeat by Bray Wanderers at Eamonn Deacy Park last Friday. Gary Shaw scored a late winner for…

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Liam Reilly Tribute Show

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

Delia Murphy

Dec 27, 2019
Midwest Radio in association with Iaro Productions are delighted to announce details of a…

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Nov 25, 2019
‘We’ve done things no other radio station in the world would contemplate’ When a…

Mayo v Kerry NFL Final

Apr 02, 2019
Listen back to our commentary with Michael D. McAndrew and Martin Carney on Mayo's…

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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