RTÉ Food
Course: Mains
Serves: 4
Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti
From: Neven Maguire: Home Chef
Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world
Serves: 6
Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus
This is a great recipe that offers all the enjoyment of lamb in season. Lamb rump is a great value and versatile cut of meat.
Serves: 4
Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée
From: Neven Maguire: Home Chef
Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation
Total Time: 90
Crispy Crackling Pork Pillow
2 sheets of pig skin sewn together, stuffed with savoury rice and roasted in the oven for crispy skin. Great for BBQs or as centre piece of meal served with grilled haloumi salad.
Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce
From: The Afternoon Show
A coeliac friendly Christmas dinner.
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
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
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