Coming from Spanish parentage I grew up with Flamenco music, in particular 'Manitas de Plata', world famous guitarist and one of the original founders of the Gypsy Kings.
The first record I ever bought was ‘Yellow River” by Christie and my first album was ‘The Sound of Music’. Yes, I know what you are all saying, and yes I used to prance up and down my parents' lounge singing as if I was Maria (actually, it is my first name).
The early 70’s Motown sounds reached my heart like nothing before and discos were the rage. My late teens took me to seek the night clubs around London where I could indulge in dancing and get lost in the sounds.
Growing up my musical tastes have changed and I will listen to most genres of music depending on my mood at the time.
I have been involved in Community Radio now for a few years and previously presented a day time show at another community radio station.
My background is graphic design, silk screen printing and exhibition work. I have my own business in soft furnishings www.mariaciristina.co.uk working from home as well as BoMoJo Productions with my husband. When I'm not working and have time my hobbies - they are gardening, renovations, being creative with Adobe products as Dreamweaver for web design, artwork on Illustrator and photo manipulation on Photoshop, video production on Final Cut Pro and music editing on Pro Tools.
'All Things Considered'. A lifestyle programme bringing information on all sorts of things - some History, Recipes, Life's Little Instructions - along with plenty of great music.
'Discovering Opera'. Opera is an art form in which singers and musicians perform a dramatic work combining text (called a libretto) and musical score. Introducing well known Operas.
RECIPES
Asparagus Wrapped in Parma Ham12 fat spears Asparagus12 slices prosciutto ham30g melted ButterSet the oven to 180°C/gas 4. Now simply take a spear of asparagus, wrap a slice of Prosciutto ham around it and lay each one on a baking tray, brushing them lightly with butter to ensure they do not stick. Cook for 3-4 minutes until the asparagus is nicely roasted and the ham is crispy.
Pan Fried Duck Breast with Berry Sauce and Roasted Vegetables - Serves 22 duck breast, skin scoredPinch of salt4tbsp balsamic vinegar60g raspberries60g strawberries, stalks removed, halved2 oranges, juice only1 butternut squash, peeled, seeds removed, flesh cut into cubes1 aubergine, cut into chunks4 cloves garlic, squashed1 tbsp fresh thyme,, chopped1 tbsp fresh rosemary, chopped6 tbsp olive oilSalt and freshly ground black pepper6 cherry tomatoes, on the vine
Preheat oven to 180c/Gas4.Put all vegetables (except tomatoes), herbs and olive oil into a roasting tin, season well and bake for approx.40 minutes, stirring occasionally and adding the tomatoes after 30 minutes.Meanwhile, for the duck, rub salt into the scored skin.Heat an ovenproof frying pan over high heat, add duck, skin side down and fry for 4-5 minutes on each side, or until golden brown on both sides.Remove from the pan and set aside on a warm plate to rest.Reserve the pan and any juicesFor the sauce, drain fat from reserved pan juices, then add vinegar to the pan, bring to the boil, reduce heat and simmer until volume of liquid had reduced by half.Add strawberries and raspberries in the pan, along with orange juice and continue to simmer for 2-3 minutes or until fruit has softened.Transfer into a food processor and blend till smooth.Pass sauce through sieve and reserve liquid. Keep warm.Carve duck into thick slices, divide between plates.Spoon out the vegetables, drizzle sauce around the edge.
Poached Pears in Red Wine with Goats Cheese Sorbet - Serves 6Sorbet250g Natural Goats Yoghurt200g sugar1 lemon, juice only350ml waterPoached PearsBottle of red wine200g sugar1/2 tsp ground cinnamon6 williams pears, peeled and cored
For the sorbet.Boil together the sorbet ingredients for 5 minutes, allow to cool, then place in an ice-cream machine and churn until thick. If you don’t have an ice-cream machine, place in a metal bowl in the freezer and freeze, stirring frequently, unit sorbet has set.Put the red wine, sugar, cinnamon in a pan, heat until simmering.Poach pears until tender.Cool overnight.Remove pears.Boil the liquid until syrupy and serve with the pears and sorbet.
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