RTÉ Food
Course: Entertaining
Serves: 1
Hennessy Fine de Cognac Summer tea
A bright softer and more delicate cognac, Hennessy Fine de Cognac can be enjoyed on the rocks, with water, tea, as a long drink or simply neat. Here's one way to enjoy.
Serves: 4
Braised Shoulder of Lamb with Mediterranean Couscous
From: Neven Maguire: Home Chef
A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.
Serves: 4
Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita
From: Neven Maguire: Home Chef
A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.
Serves: 6
Neven Maguire's The Orchard
From: Neven Maguire: Home Chef
Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.
Serves: 4
Rump of Local Lamb with Pea Purée and Rosemary Jus
From: Neven Maguire: Home Chef
We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.
Serves: 6
The Raspberry Plate
From: Neven Maguire: Home Chef
This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.
Serves: 6
Duck Confit with Crispy Fried Vegetables
From: Neven Maguire: Home Chef
One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.
Serves: 4
Zesty Broccoli & Goat’s Cheese Orecchiette
From: Today
Donal Skehan cooks up a quick and tasty pasta dish.
Makes: 18
Individual Lemon Meringue Pies
From: Kitchen Hero: Great Food for Less
Why not try this delicious dessert?
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Summer
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