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Under the Grill

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Under the Grill
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  • Sex therapist Grace Alice O'Se – ‘Kids are exposed to porn from as young as 10 and It is giving them a warped idea of sex’
    The author and sex educator joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Traffic Light Brownies, her favourite childhood dessert, completed with drizzled chocolate and M&Ms. ­ Grace Alice talks about the relationship between sex and food and how the conversation around sex in Ireland has lost the ‘shame factor’. ­ But she says children today literally grow up seeing pornography from a young age because of the widespread availability of phones and tablets. ­ Grace says: ‘There is ways of bypassing safeguards on phones and even if kids don't have phones, their friends have phones.’ ­ “There's a lot of explicit stuff, even on the most widely used social media platforms we all use every day.” 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. ­ ­ Fudgy Traffic Light Brownies ­ Serves 6 • 100g plain flour • 60g unsweetened cocoa powder • ¼ tsp baking powder • ¼ tsp salt • 180ml vegetable oil or melted butter • 150g caster sugar • 160g brown sugar • 1 tsp vanilla extract • 3 eggs To decorate: • M&Ms or other • 2 tbsp icing sugar Method: 1. Preheat the oven to 180C. Grease and line a '9x9x2in' baking tray with baking paper, leaving enough over the edges for easy removal later on. 2. In a bowl, add the flour, cocoa powder, baking powder and salt. Stir and set aside. 3. In a separate bowl, add the brown sugar and caster sugar. Add the oil (or melted butter if preferred) and eggs and mix until smooth and fully combined. 4. Next, sieve over the flour and cocoa powder mix and stir until fully combined, but don’t overmix. 5. Pour the batter into the prepared baking tray and spread evenly. 6. Place in the oven for 25-30 minutes, or until a toothpick comes out a little wet for a softer brownie, or with a few crumbs for a more cakey brownie. 7. Remove from the oven and allow to cool completely for 30-40 minutes. Then, carefully transfer onto a serving platter. 8. Cut the brownie into portions. To decorate, combine the icing sugar with enough water to create a thick paste. Using a dot of paste, stick some M&Ms, or other chocolate of your choice, to the top of the brownies. 9. Store in an airtight container at room temperature and enjoy within five days.See omnystudio.com/listener for privacy information.
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  • Dr Eva Orsmond – ‘I’d love to meet a nice Irish man. I think the Irish mentality is so much fun’
    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.
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  • Niamh Kavanagh: 'I was constantly pulled out of class to sing Ave Maria for some nun’s funeral’
    Former Eurovision winner Niamh Kavanagh joins Kevin Dundon and Caoimhe Young in the kitchen in this week’s episode, in association with Philadelphia. The singer is a born entertainer and not only when it comes to music – making dinner for 20 to 30 people wouldn’t knock a sparkle off her. The Dubliner chose bread & butter pudding for childhood dish on the already popular podcast series. Cooking alongside her mum since she was 11, the flamed-hair star says: “Making dinner for 10 or 30 people, it doesn't faze me. “I love when people come in and chat to me when I'm cooking. I love all of that, so it all works well.” Speaking about her delicious choice, Niamh says: “Bread and butter pudding is a big part of my life. “It started because my mother made it as a dessert when I was young. “We only ever had dessert on Sundays or if people were coming, which is basically the same thing, because it was nearly always more people at our table.”See omnystudio.com/listener for privacy information.
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  • Influencer Carol Byrne: 'My parents raised us on coddle - the best way to feed us all!'
    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.
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  • Singer Camille O’Sullivan: ‘I recorded Shane MacGowan’s final duet with him before he died’
    Singer Camille O'Sullivan joins Kevin Dundon and Caoimhe Young in the kitchen to talk all things food, music and recording the final duet with Shane MacGowan. Under the Grill is brought to you in association with Philadelphia.See omnystudio.com/listener for privacy information.
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About Under the Grill

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.
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