RTÉ Food
Course: Family Dinners
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
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.
Serves: 4
Red Cabbage and Carrot Coleslaw
From: Kitchen Hero: Great Food for Less
The coleslaw should last 2-3 days if kept in the fridge.
Makes: 18
Individual Lemon Meringue Pies
From: Kitchen Hero: Great Food for Less
Why not try this delicious dessert?
Serves: 6
Serves: 4
Individual Potato Dauphinoise
From: Kitchen Hero: Great Food for Less
Try out this delicious side dish.
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