Midwest Radio

Marjorie's Kitchen

If you know Midwest Radio, you know Marjorie and if you know Marjorie you know she is one of the best in the business when it comes to cooking up a storm!

For over twenty years Marjorie has brought mouth-watering menus to the airwaves on The Mid-Morning Show with Paul & Gerry and now we will bring you her monthly recipes here on midwestradio.ie each month! So bookmark the page and prepare for some fantastic recipes that bring the best of local produce all year round. 


Marjorie’s Kitchen


Meat, Game, Poultry

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



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



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



Quinces, Pears, Apples


Recipes this month for Halloween

Rich Halloween Brack

Apple & Orange Tart

Apple Chutney (no cooking)

Pumpkin Pie


Apple Chutney (No cooking)


454g/1 lb apples – peeled                                                      454g/1lb of onions

454g/1 lb brown sugar                                                           454g/1 lb of sultanas

454g/1 lb dates (cooking)                                                       20 flozs/1 pt wine vinegar (or cider)

Pinch of cayenne pepper                                                        1 packet of pickling spice

Small piece of whole ginger                                                   5ml/1 level tsp of salt


To sterilise jars: Wash, dry and place jars in a moderate oven - 180°C/350°F or Gas for 15 minutes.



  1. Mince/coarsely grate or finely chop the apples, onions and dates.  Place in a bowl.
  2. Add sultanas, brown sugar, wine vinegar, cayenne pepper and salt.
  3. Put pickling spice and grated ginger in a piece of muslin and add to the chutney.
  4. Cover and leave for 24 hours, stirring occasionally.
  5. Remove muslin bag.
  6. Put into sterilised jars.  Will keep for 2 years.

Serving tip:  Delicious with cheese and cold meats 

Rich Halloween Brack


227g/8 ozs raisins                                                       227g/8 ozs sultanas

10ml/2 level tsp. baking powder                                2.5ml/1/2 tsp. Cinnamon

1/2pt/250ml cold tea, strained                                  5ml/1 tsp mixed spice

2 eggs, lightly beaten                                                 454g/1 lb plain flour

175g/6 ozs soft brown sugar                                      113g/4 oz. butter, melted

Pinch of salt                                                                113g/4 ozs mixed peel

Grated zest of 1 orange


Line a 20cm/ 8” tin with baking parchment paper

  1.  Place the raisins, sultanas and brown sugar into a saucepan.  Strain the cold tea and add to the mixture.
  2. Bring to the boil, stirring occasionally, then allow to cool.  This may be allowed to stand overnight if wished
  3. To the cooled mixture, stir in the mixed peel, grated orange zest, melted butter and beaten eggs.
  4. Sieve flour, baking powder, spices and salt together.
  5. Gradually stir into the fruit mixture, making sure all the ingredients are thoroughly mixed
  6. Put mixture into prepared tin
  7. Bake in preheated oven for 1 ½/2 hrs.  when baked, the centre top of the brack should feel firm to touch
  8. Allow to cool in a tin.  Cut and serve buttered – delicious.

Marjorie`s Tip:

If wished, use a fruit tea instead of plain for added flavour.

Wrap a ring in double parchment paper – make sure to tell your guests. Drop the ring into the cake mixture at stage 5 once the ingredients are mixed together, 



284g /10 oz. Plain flour                                 

142g/5 oz. Butter

57g/2 oz. Icing Sugar                                     

75ml/5 tbsp. Water (approx.)                        


3 large cooking apples                                   

10g/1 dsp. Flour                                             

Juice of ½ Orange                                          

30-45ml /2-3 tbsp. Sugar                               

1.25ml/1/4 tsp. Ground Nutmeg or Cloves   


  1. Prepare pastry.  Sieve flour and icing sugar into a bowl.
  2. Cut the margarine in pieces, then rub in until mixture resembles breadcrumbs (or use a food processor).  Add enough water to bind together, knead lightly and chill for ½ hour
  3. Preheat oven to 200°C, 400°f or Gas 6.
  4. Grease 10”/26cm pie plate or sandwich tin.
  5. Divide the pastry unevenly in half.  Using the smaller piece, roll out and use to line the base of the

Plate or sandwich tin

 Peel, quarter and remove the core of the apples then chop into smaller pieces

  1. Place the apples, sugar, flour and nutmeg into a bowl and mix together
  2. Place apple mixture on the pastry base and sprinkle with the orange juice
  3. Brush the edge of the pastry with water and covert the fruit with the remaining pastry, press the edges together and decorate.  Cut 2 slits on top of pie.
  4. Bake in pre-heated oven for approx. 35 - 45 minutes until pastry is golden and apples are tender (test with a skewer in the slits).
  5. Sprinkle a little caster sugar over the top before serving.



227g/1/2 lb Shortcrust Pastry                                    

800g/1 ¾ lb Peeled Pumpkin                                     

Juice and finely grated zest of 1 orange                   

57g 2ozs Butter                                                          

86g / 3ozs soft brown sugar                                      

½ pt./10 fl. oz. Double Cream                                   

2.5ml / ½ tsp. ground ginger                                     

Serving Suggestion:                                                    

Delicious served warm, on its own or with cream or ice cream.


1. Preheat oven to 190°C, 375°f, Gas 5.

2. Line 23 cm/ 9” flan dish with pastry, score the base with a fork, bake blind for approx. 10 mins.

3. Place pumpkin flesh in a saucepan with orange juice, zest and butter

4. Cover the saucepan and cook over a very gentle heat until the pumpkin is soft, beat to a puree

5. Mix the pumpkin with the brown sugar, cream, beaten eggs and ginger.

6. Pour mixture into prepared pastry case.

7. Bake in preheated oven for approx. 40-45 minutes until the filling is just set.


Marjorie’s tip: Freeze leftover pumpkin flesh to use later in soups etc




Meat, Game, Poultry

Grouse, other Game Birds, Duck, Lamb, Goose, Chicken, Beef, Veal, Pork


Wild Salmon, Brown Trout, Sea Bass, Mussels, Oysters, John Dory, Swordfish, Brill, Halibut, Plaice, Lobster, Prawns


Onions, Broccoli, French Beans, Runner Beans, Beetroot, Brussels Sprouts, Cabbage, Carrots, Leeks, Parsnips, Watercress


Plums, Damsons, Apples, Blackberries, Blueberries, Rosehips, Sloes


Recipes this Month

Sophie’s Blackberry and Apple Crumble Muffins

Blackberry and Apple Jam

Bramley Apple Pudding

Blackberry Curd

Marjorie’s Kitchen

Sophie’s Blackberry and Apple Crumble Muffins  


340g / 12ozs Plain Flour

15ml / 1tbsp Baking Powder

Pinch of salt

170g / 6ozs Caster Sugar

210ml Milk                                                                                     Crumble topping:

1 Large Free Range Egg, Beaten

113g / 4ozs Butter, Melted                                                            15g / ½oz Butter, Soft

1 Large Lemon Zest, Finely Grated                                               28g / 1oz Flour

284g / 10ozs (1 Large) Bramley Apple                                        15g / ½oz Demerara Sugar

170g / 6ozs Blackberries                                                                ¼ tsp Cinnamon, Optional


1) Pre heat oven to 200°C / 180°F / Gas 6

2) Line a 12 hole muffin tray with paper muffin cases

3) First make the crumble topping

4) Sieve the flour and spice together, rub in the butter, then stir in the sugar and rub altogether to form small nuggets

5) To make muffins

    Sieve the flour, baking powder and salt into a bowl, then stir in the sugar

6) in another bowl beat the milk with the egg, melted butter and lemon zest.

7) Peel, core and quarter the apple, cut into small pieces

8) Stir the wet mixture into the dry ingredients and mix well. Stir in the blackberries and apple.

9) Spoon the mixture into the muffin cases, leaving a little space for the muffins to rise. Sprinkle over the crumble topping.

10) Bake in the preheated oven for approx. 20 – 25 minutes until risen and golden. Cool on a    wire tray.


Delicious served warm or cold


  • If wished add 28g / 1oz of chopped nuts to the crumble topping e.g. Walnuts or Pecan
  • These muffins, once cooked and cooled may be stored in the freezer for 3 months, open freeze, then place in freezer bags


Blackberry and Apple Jam 


908g / 2lb Blackberries

1.36kg / 3 lb Sugar (warm)

Knob of Butter

454g / 1 lb Apples

A little water


1) Wash, peel, core and chop the apples.

2) Wash blackberries in a colander or large sieve, shake well and pick over.

3) Place the blackberries and apples in a large preserving pan with a little water and stew gently over a low heat until soft.

4) Add the sugar and butter, stir until dissolved, then boil rapidly for 15 – 20 minutes until setting point is reached

5) Pot in sterilised jars, cover and seal.


Blackberry Curd

Ingredients (makes 5 lb):

1.8kg / 4lb Blackberries

1.8kg / 4lb Sugar

275ml / 10floz / ½ pt. water

227g / 8oz butter, melted

680g / 1 ½ lb Bramley Apples

Juice of 3 lemons

6 Eggs


1) Pick over the blackberries and rinse in colander under cold running water, dry off

2) Peel, core and dice the apples, place in a large saucepan with the blackberries and the water.  Simmer for approx. 20 minutes until fruit is soft.

3) Remove from the heat and press through a strainer / sieve with a wooden spoon.

4) Place the sieved fruit in a bowl over a saucepan of simmering water.

5) Melt the butter, beat the eggs lightly and stir into the sieved fruit with the lemon juice and sugar, stirring occasionally until the curd thickens or if wished place in a saucepan on the hob, over a gentle heat, stirring occasionally until the curd thickens.

6) Pour into sterilised jars, seal and label.

These delicious curds may be used as a filling in a sponge, on scones with cream, on bread, mix a few spoons into plain ice cream or in pastry cases topping with meringue etc. Once opened keep in refrigerator.


Bramley Apple Pudding 

Sponge pudding


227g / 8oz Self-Raising Flour

227g / 8oz butter, softened

4 large eggs

5ml / 1 tsp vanilla extract                                                     

Pinch of Salt

227g / 8oz castor sugar                         

15 – 30ml / 1 -2 tbsp. cold milk


908g / 2 lb Bramley cooking apples (680g / 1½ lb weight after cut)

170g – 227g / 6 – 8oz castor sugar (to taste)

To serve: fresh cream (whipped) or homemade vanilla custard


1) Pre-heat the oven to 180°C / 350°F / Gas 4

2) Sift the flour and salt into a bowl.

3) Cream the butter and sugar until light and fluffy. Beat in the egg, adding 15ml / 1 tbsp of flour with each addition.

4) Fold in the remaining flour alternatively with the milk.

5) Peel, core and thinly slice the apples. Arrange in layers in a buttered ovenproof dish (or individual dishes) sprinkling sugar in between layers.

6) Pour the sponge mixture over the sliced apples.

7) Bake in the centre of a moderate oven for 45 – 60 minutes (or until a wooden cocktail stick, inserted into the centre comes out clean).

8) Cook until well risen and firm. Turn out onto a warm plate. Serve with fresh cream or vanilla custard and dust with icing sugar, top with a sprig of mint.

Alternatively use gooseberries, rhubarb, ginger and sliced strawberries, apple and blackberries, pears, plums or damsons.



Recipes this Month

Strawberry and Gooseberry Jam


Quiche Lorraine

Berry Cake

Marjorie’s Kitchen


Strawberry and Gooseberry Jam 


1kg ( about 2 ¼lb) strawberries

2kg ( about 4 ½lb) sure set sugar, or ½ + ½

1kg (about 2 ¼lb) gooseberries

About 150ml/ ¼ pint of water

Juice of 1 lemon 


  1. Top tail and wash the gooseberries and place in preserving pan with the water. Bring to the boil and simmer gently until soft.
  2. Hull and wash the strawberries and drain well, mash or crush ( a liquidiser may be used)
  3. Add to the soft gooseberries in pan, add lemon juice now. Add the sure set sugar and heat, stirring until the sugar is dissolved.
  4. Bring to the boil and boil for 4 minutes.
  5. Pot immediately and cover in the usual way, label and date.




8 flour tortillas, Small jar of salsa or passata

284g/10 oz. cooked chicken or turkey, finely sliced, Grated cheddar cheese

1 bunch spring onions (trimmed and sliced), Flat-leaved parsley or coriander

Sunflower oil or light olive oil


  1. Lay 4 tortillas on a flat surface and spread each one with salsa or passata.
  2. Top with equal amounts of shredded chicken or turkey, grated cheese and spring onions.
  3. Scatter on some chopped flat-leaved parsley.
  4. Cover with another tortilla.
  5. Heat a heavy-bottomed frying pan and brush lightly with oil.
  6. Place a quesadilla onto the hot, oiled pan and cook for 2-3 minutes, until you see the cheese starting to melt.
  7. Turn over and cook the other side for about 2 minutes.
  8. Remove from the pan and repeat with the other 3 quesadillas.
  9. Cut each quesadilla into quarters or eights, and arrange attractively on a plate and serve with extra salsa for dipping

*Quesadillas, sometimes called tostadas, are quick and easy to make, try different fillings to suit your taste -

  • Spread with mango chutney instead of tomato salsa.
  • Spread with cranberry sauce and use brie instead of grated cheddar, spring onions and turkey.
  • Cream cheese, smoked salmon, dill, capers and a few thinly sliced slices of red onion.
  • Pesto, chicken and Swiss cheese.
  • Use sliced mushrooms, tomatoes and chopped chorizo. 


Quiche Lorraine

Ingredients for Pastry (rich)

170g plain flour, plus extra for dusting,

Pinch of salt

86g/ 3oz. unsalted butter (cubed, cold) plus extra for greasing                   

30ml/ 2 tbsp. cold water 

For the filling:

86g/ 3oz. white cheddar, grated                                                                   

4 vine tomatoes, sliced

198g/ 7oz. smoked rashers; (bacon) chopped                                               

5 free range eggs, beaten

Approx. 75ml/ 2.5 fl. oz. milk                                                                        

175 ml/ 6 fl. oz. cream (double)


Freshly ground black pepper

2 sprigs of fresh thyme 

Pre-heat the oven at 190OC/375oF/Gas 5


1. Make the pastry the usual way, then leave in the fridge for 30 minutes.

2. Roll out the pastry on a light floured surface and use to line a 19 cm/ 7 ½ inch well-buttered flan dish. Chill again.

3. Remove the pastry case from the fridge and line the base of the pastry with baking parchment paper and fill with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and the parchment and return to the oven for another 5 minutes to cook the base.

4. Reduce the temperature of the oven to 160oC/325oF/Gas 3. Sprinkle the cheese into the pastry base and add the sliced tomatoes.

5. Fry the bacon pieces until crisp, drain on kitchen paper. Sprinkle them over the top of the cheese and tomato.

6. Whisk the eggs, milk and cream in a bowl and season well with salt and black pepper. Pour this liquid over the bacon and cheese.

7. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. If not already trimmed, trim the pastry edges to get a perfect edge and then serve in wedges.


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. 




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