A Study of Shellfish

From: Neven Maguire: Home Chef

This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's a wonderful showcase for the fantastic produce that is harvested from our ocean and our customers love it.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Ravioli of Swiss Chard and Ricotta with Smoked Garlic Foam

From: Neven Maguire: Home Chef

This dish is a clever way of looking like you have gone to the trouble of making your own pasta. Instead, the secret is to use wonton wrappers, which can be found in Asian supermarkets or on the internet. We have started to grow our own chard for the restaurant. You can also use golden or ruby chard or even baby spinach works very well.

Fragrant Roast Chicken with Sausage Stuffing

From: Neven Maguire: Home Chef

There is something very comforting about a whole roast chicken brought to the table - it reminds me of family Sunday lunches from childhood. The flavours here are fantastic and really penetrate the flesh of the chicken. Try to buy a free-range or organic chicken, as the flavour is always so much better.

Roasted Root Vegetables with Buttermilk Dressing and Coriander Couscous

From: Neven Maguire: Home Chef

This dish is delicious hot or cold. Try using any combination of root vegetables you fancy. However, it's important that the vegetables aren't too crowded in the roasting tin, otherwise they'll stew rather than roast. If in doubt, use 2 smaller tins and swap the shelves in the oven halfway through roasting to ensure they cook evenly.

Moroccan Lamb Tagine

From: Neven Maguire: Home Chef

I like to make my tagines a little richer than is traditional in Morocco. This involves browning the meat, frying off the spices, reducing the sauce and cooking it all gently in the oven with the delicious Medjool dates. The flavour of this tagine only improves with time - just leave it to cool completely, then place in the fridge for up to 2 days. This also allows any excess fat to rise to the top so that it can be easily removed. Flaked almonds are sprinkled on top just before serving, as is the custom in the Middle East.

Roast Leg of Spring Lamb with Boulangère Potatoes

From: Neven Maguire: Home Chef

This dish is hassle-free - perfect for a dinner party or Sunday lunch.

Phad Khing from Saba

Give Dublin restaurant Saba's stir-fried chicken with ginger recipe a whirl for a quick, healthy and delicious family meal.

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.




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