Basil Purée

From: Neven Maguire: Home Chef

Give your dishes that little bit more.

Baked Eggs with Black Pudding Hash Browns

From: Neven Maguire: Home Chef

An Irish twist on the classic Oeufs en Cocotte. To make the eggs more exciting, experiment with another flavour addition - a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

Hollandaise Sauce

From: Neven Maguire: Home Chef

Making your own is very easy.

Pancakes

From: Today

There are many pancake recipes to choose from. This happens to be an old family recipe with a little buttery tweak.

Betty Crocker Crepes Suzette

From: Today

The old favourite.

Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.

Chicken Tikka Masala

From: Neven Maguire: Home Chef

This has to be the most popular curry in the world! There is always a debate about the exact origins of the recipe, but it's certainly not an authentic Indian curry and is most likely a result of the curry devised for Western palates in the first Indian restaurants in Britain and Ireland.

Seafood Chowder

From: Today

Glorious comfort food.




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