Cuisine: Irish

Duck Confit with Crispy Fried Vegetables - 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: 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.

Mussels in Irish Cider - Serve with some crusty bread to mop up the liquid!

Serves: 4

Mussels in Irish Cider

From: Kitchen Hero: Great Food for Less

Serve with some crusty bread to mop up the liquid!

Simple Garlic and Rosemary Roast Lamb - A delcious and traditional family meal.

Serves: 6

Simple Garlic and Rosemary Roast Lamb

From: Kitchen Hero: Great Food for Less

A delcious and traditional family meal.

Platter of baked shellfish - Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Serves: 2

Platter of baked shellfish

From: Kitchen Hero: Great Food for Less

Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

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.

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.

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.

The MacNean Celebration Cake - This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.

Serves: 8

The MacNean Celebration Cake

From: Neven Maguire: Home Chef

This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.


Add a recipe

Do you have a favourite recipe that you want to share with us?
Add your recipe here...

Summer

Clonakilty Blackpudding Burger André's Halloumi, Peach and Chilli Salad Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Chocolate Tart Grilled Beef Kebabs with Lemon Couscous Lamb Burgers with Yoghurt and Mint Dip Summer Berry Pavlova Vietnamese Style Leftover Chicken Salad Salmon en papillote

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
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam
  • Chicken casserole with Bulmers Chicken casserole with Bulmers

    • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register