Occasion: Autumn

Trio of Chocolate (Delice) - This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Makes: 10 Serves: 4

Trio of Chocolate (Delice)

From: Neven Maguire: Home Chef

This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Trio of Chocolate (Warm Fondant and Opera Cake) - One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Serves: 10

Trio of Chocolate (Warm Fondant and Opera Cake)

From: Neven Maguire: Home Chef

One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Curried Chicken Spring Rolls with Pineapple Salsa - A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Serves: 4

Curried Chicken Spring Rolls with Pineapple Salsa

From: Neven Maguire: Home Chef

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Wild garlic pesto - Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Wild garlic pesto

Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Orzo Vegetable Soup From Northern Italy - A filling and healthy soup.

Orzo Vegetable Soup From Northern Italy

From: The Afternoon Show

A filling and healthy soup.

Vegetarian Gumbo - A vegetarian dish with a difference.

Vegetarian Gumbo

From: The Afternoon Show

A vegetarian dish with a difference.

Azuki Burgers - A great alternative to beef burgers.

Azuki Burgers

A great alternative to beef burgers.

Chicken Tagine with Pomegranate - This is also good served with bulgur wheat.

Serves: 4

Chicken Tagine with Pomegranate

From: Kitchen Hero: Great Food for Less

This is also good served with bulgur wheat.

Blueberry and White Chocolate Cheesecake - Serve in generous slices!

Serves: 6

Blueberry and White Chocolate Cheesecake

From: Kitchen Hero: Great Food for Less

Serve in generous slices!

Breast of Thornhill Duck with Sweet Potato Fondants - Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.

Serves: 4

Breast of Thornhill Duck with Sweet Potato Fondants

From: Neven Maguire: Home Chef

Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.


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Irish

Duck breast in caramel sauce Chicken, chorizo and prawns in a prawn cream Chicken casserole with Bulmers Grilled lamb chops with wild garlic pesto Seared monkfish, wilted spinach and curried foam Braised Beef Cheek with Smoked Bacon Trinity College Vanilla Cream Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale Roast Salmon Paste with Honey and Mayonnaise with Pumpkin Seed Crackers

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon

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