Under the Grill

The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about growing up on a farm in Waterford with his grandparents, what he really thinks of Roy Keane and his favourite cocktail. ­ Paying tribute to his grandmother, Dorothy, Rosenstock says: “She gave me the confidence to go out outside my comfort zone. “She told me all the time that I was special, and I could do anything. “When I am nervous before a show, I often her voice in my head. We all need a champion.” ­ Kevin treated Mario and Caoimhe to roast beef with all the trimmings with a chocolate fudge cake for dessert, sparking memories of growing up, Mario also spoke about the first time he set eyes on his wife. ­ In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young. ­ Mario’s Classic Sunday Roast Beef ­ Serves 4 1kg striploin beef 1 tbsp oil 2 tbsp goose/duck fat 8 potatoes 4 carrots, sliced 150g peas 300ml vegetable stock 25g butter 1 tbsp honey Salt and pepper For the gravy: 1 tbsp plain flour 100ml red wine 300ml beef stock 1 tbsp butter (optional) Preheat the oven to 180-200C. Rub the beef with some oil and season well with salt and pepper. For best results, allow the meat to rest for an hour first at room temperature. Place the beef on a small rack in a roasting tray. Place on the middle shelf in the oven and roast for 40-45 minutes for medium/medium-rare. For well done, roast for an extra 10-15 minutes. Meanwhile, in a saucepan of water, bring the potatoes to a boil, then reduce the heat and simmer for 5-7 minutes. Place the fat on a roasting tray (or you can use some from around the joint of beef) and melt in the oven for a few minutes. Strain the potatoes and give them a little shake to fluff them up. Carefully add to the tray of hot fat and return to the oven for 35-40 minutes. Next, prepare the vegetables. Place the carrots in a saucepan and just cover with vegetable stock. Add in the butter, honey and seasoning. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the carrots are cooked to your liking. Add the peas, and simmer for a further 3-5 minutes. Keep warm aside. At this stage, remove the beef from the oven, transfer onto a carving board and allow to rest for at least 10 minutes, loosely covered with tin foil. To make the gravy, drain the excess fat from the tray, then place the tray on the cooker over low-medium heat. Sprinkle in the flour until the mixture becomes dry and lumpy in consistency. Slowly add the red wine and beef stock and boil for a minute. Remove the tray from the heat and carefully strain the gravy through a fine sieve into a clean saucepan. Simmer again until it reaches the desired consistency. Remove the saucepan from the heat and stir in some butter for extra flavour if desired. Pour the gravy into a sauceboat. Carve the beef and serve drizzled with gravy with roast potatoes and vegetables. See omnystudio.com/listener for privacy information.

Current affairs broadcaster Claire Byrne joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her mom’s roast chicken dinner, growing up on a farm and why cooking for her own kids means so much to her. ­ The Laois-native says: “We used to complain that we didn’t have anything nice, but we were so lucky, my mom kept a cow for us so we could have fresh milk. ­ "There was six of us and we loved roast chicken mid-week. My mom would do two chickens, and we'd demolish all of it. ­ “Our dinner was in the middle of the day, oh god yeah. One o'clock. You cannot have your dinner in the evening when you're from Laois, growing up in the eighties, just a no-no.” ­ In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young. ­ Roasted Chicken and Broccoli Traybake ­ If you like fully cooked broccoli, blanch the florets in salted boiling water for 4 minutes before adding them to the chicken tray bake. Serve 4 -6 ­ 4 Onions 2 bulbs Garlic, broken into crushed cloves 500g baby potatoes, halved 1 lemon, sliced 2 rosemary sprigs 1 tsp Thyme, chopped 2 tbsp natural yogurt 1 tsp mustard 1 tsp honey 1 chicken, spatchcock 200ml vegetable or chicken stock 1 head broccoli, cuts into florets Salt and pepper ­ Preheat the oven to 200C. ­ In a bowl, combine the yogurt, mustard and honey and toss the chicken to coat. Set aside, if possible, for 30 minutes or keep covered overnight in the fridge. ­ Into the traybake, Place the sliced onions, baby potatoes wedges, crushed garlic, lemon slices, stock, rosemary and thyme. Top with the marinated spatchcock chicken. ­ Cover loosely with foil and transfer to the oven. ­ Roast in the oven for 45-50 minutes. Remove from the oven and add in the broccoli florets. Toss to coat them with the cooked onions and garlic. ­ Place back in the oven without covering to allow the chicken and broccoli to colour. ­ and continue roasting for a further 10-15 minutes until the juices run clear out of the chicken thighs when pierced and the chicken is well coloured. ­ Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices. Divide the chicken into 4 portions or more if you are using a larger chicken. ­ Serve immediately with the vegetables from the traybake.See omnystudio.com/listener for privacy information.

Podcaster Nicola Tallant joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her dad’s roast chicken dinner, breaking bread with criminals and why we are fascinated by crime. ­ “I mean there was no coddle or any of this sort of stuff even though you think he's such a traditional dub, don't you? “I'd say he's better taste than you and I. He's floating around the Mediterranean and he's probably eaten very nicely.   So, he ordered a haloumi burger, and I had embarrassingly had chicken wings. What an amateur I am." ­ The Crime World host reveals that eating habits can tell a lot about how dangerous a murderer is, remembering killer Joe O’Reilly who, she says, didn’t lose his appetite before appealing for information on the death of his wife on The Late Late Show. ­ In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d’, Caoimhe Young. ­ Roast Chicken with Traditional Stuffing ­ Serves 4 -6 1 large chicken 100g butter 3 onions (1 chopped + 2 quartered) 6 garlic cloves (2 chopped + 4 crushed) 1 lemon, zest 2 tbsp parsley, chopped 2 tbsp sage, chopped 1 tsp thyme, chopped 200g breadcrumbs 50g porridge oats 3 carrots, halved Salt and black pepper Mashed potato, to serve Vegetables of your choice, to serve For the gravy: 1 tbsp flour 100ml red wine 250ml chicken stock 50g butter, diced Salt and pepper Melt the butter in a saucepan, and add the chopped onion and chopped garlic. Cook over a low heat for about 2 minutes until softened. Transfer into a bowl. Add in the lemon zest, chopped herbs, porridge oats, and breadcrumbs, and mix well to create the stuffing. Season lightly and set aside until needed. Preheat the oven to 200C. Stuff the cavity of the chicken with the stuffing using a parchment packet (you can buy these or make your own by placing the stuffing in the centre of a sheet of baking paper and folding it up securely). Truss the chicken with kitchen twine. Next, scatter the carrots, and remaining onion and garlic, on a roasting tray. Place the chicken onto the vegetables, and season generously with salt and cracked black pepper. Place the chicken in the oven and roast for about an hour and a half, or until the juice runs clear from the thigh when pierced. Remove from the oven, transfer the chicken onto a chopping board and set aside for 5 minutes to allow the juices to settle. Meanwhile, prepare the gravy. Place the tray with the vegetables on a cooker over low heat, and sprinkle in the flour. Cook for 30 seconds, then pour in the wine and stock. Simmer while stirring until the gravy almost coats the back of a spoon. Remove from the heat and sieve into a small saucepan, to remove any large pieces of vegetable. Check the seasoning and keep warm. Remove the stuffing from the cavity and transfer into a serving dish, and carve the chicken. Serve immediately drizzled with gravy, with mashed potato and your favourite sides. See omnystudio.com/listener for privacy information.

The healthy eating expert joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Karelian Pies, a savoury Finnish dish she adores, made from rye dough, rice, and butter. ­ Dr Eva chats about why she has no regrets about dieting at the age of 11 and being fiercely ambitious, even as a little girl. ­ Chef Kevin Dundon admits cooking for the no-nonsense dietician, famous for her straight-talking on the TV show Operation Transformation, had him quaking in his boots. Will Eva approve of his efforts? ­ Eva likes to think she has picked up some good Irish mannerisms and says the Irish public treat her with genuine warmth. ­ In Under the Grill, Irelands best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d, Caoimhe Young. Dr Eva’s Karelian Pies Makes: 10-12 pies ­ For the rice porridge: • 100g short grain rice (Puuroriisi or Arborio) • 100ml water • 500ml whole milk • 1 tsp salt • 50g butter + extra melted butter to glaze ­ For the rye dough: • 200g rye flour • 50g plain flour • 25g soft butter, diced • 1 tsp salt • 100ml water For the Finnish egg butter: • 2  hard-boiled eggs, peeled • 50g soft butter • ½ tsp sea salt 1. First, prepare the rice porridge (in Ireland, we would call this ‘salted rice pudding’). In a wide saucepan, over medium-high heat, bring to the boil the water, milk, butter and salt. 2. Stir in the rice and simmer for 40-50 minutes over low heat, until the rice is plump and cooked through. The rice should be loose in texture, so add a little extra milk if needed. 3. Check the seasoning and add salt if needed. Remove from the heat and set aside to cool. 4. Next, prepare the rye dough. Preheat the oven to 275C. 5. In a large bowl, combine the rye and plain flour with the salt and butter. Add the water and stir to combine to form a smooth and pliable dough ball. 6. Roll the dough out thinly (about 2-3mm) and use a 6cm pastry cutter to cut out circles. Then, pinching the dough upwards with your fingers, ‘rypyttää’ (or ‘crinkle’) the edge of each circle to form a pie base. 7. Place the pies on a tray lined with baking paper. Carefully fill each with the cooled rice porridge. Bake for 10-15, until the porridge is golden brown. 8. Meanwhile, in a bowl, lightly mash the hard-boiled egg using a potato masher. Add the soft butter and combine to create a spreadable dip. Check the seasoning. Keep at room temperature until ready to serve. 9. Remove the pies from the oven and glaze with the melted butter. Cover with baking paper and a clean tea towel. This will help the pies retain their moisture. 10. Serve warm or at room temperature with the boiled egg butter. Enjoy within two days, reheating in the oven as needed. ­ ­See omnystudio.com/listener for privacy information.

Carol Byrne joins Kevin Dundon and Caoimhe Young in the kitchen on the latest episode of Under the Grill, in association with Philadelphia. Growing her social following, being fed coddle and stew nearly every day of the week and putting toilet roll on the Christmas tree. Don't forget to check out the rest of the series!See omnystudio.com/listener for privacy information.

Oliver Callan joins Kevin Dundon and Caoimhe Young in the kitchen on this week's episode of Under the Grill, in association with Philadelphia. From growing up on the farm, Orange Split ice lollies and his favourite dish now, Callan opens up in an in-depth conversation. Don't forget to check out the rest of the series, out every Wednesday.See omnystudio.com/listener for privacy information.

The Aslan legend joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about his granny’s Shephard’s Pie, the moment the Dublin band joined Coldplay on stage, and the Christmas dinner he will never forget. A brilliant storyteller, Billy recounts how he arrived home after a few drinks, without the turkey and ham he’d collected earlier that day, just as all the shops were closing. The guitar player and backing singer’s lips are sealed when it comes to the meal his family and invited guest ate that Christmas. Billy speaks with great warmth about moving in to live with his ‘nan’ as a young teenager and how she ‘spoilt me rotten’ with the homecooked meals he’d smell as soon as he came in the door. In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d’, Caoimhe Young. See omnystudio.com/listener for privacy information.

2FM star Jenny Greene sits down with Kevin Dundon and Caoimhe Young in the kitchen to talk cocktails, wedding dresses and family gatherings. Ireland’s queen of dance music joins the latest episode of Under the Grill and recalls her favourite childhood dish. In a nod to many family meals, Greene picks her mum’s lasagne which she said was served with all the trimmings for any big gatherings. The trio chat about food memories, great cocktails, wedding dresses, music, and more. In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d', Caoimhe Young. See omnystudio.com/listener for privacy information.

Kevin Dundon and Caoimhe Young sit around the kitchen table with some of Ireland’s best loved personalities in Under the Grill. Kevin cooks up some delicious old-school recipes, chosen by the guest, setting the scene for some saucy chats and a dollop of nostalgia. Expect expert cooking tips and food your mammy used to make.See omnystudio.com/listener for privacy information.