RTÉ Food
Programme: Neven Maguire: Home Chef
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 is 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
Chicken casserole with Bulmers
From: Neven Maguire: Home Chef
When you are in the mood for a real winter warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can’t go far wrong with this recipe.
Serves: 4
Seared monkfish, wilted spinach and curried foam
From: Neven Maguire: Home Chef
You can also use the mussels to create a soup, as shown by Neven in this episode of Home Chef
Braised Beef Cheek with Smoked Bacon
From: Neven Maguire: Home Chef
A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash.
Gratin of Hake, Prawns and Basil on a Bed of Spinach
From: Neven Maguire: Home Chef
In Neven Maguire's dish the flavour contrasts beautifully with the fish.
Sticky Toffee Pudding with Irish Whiskey Caramel Sauce
From: Neven Maguire: Home Chef
I normally make individual puddings but you can also make one big one.
Mulled Fruit Trifle
From: Neven Maguire: Home Chef
My Mum always made this trifle for special occasions when I was growing up. I just loved helping - especially with the cleaning of the bowls - and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!
Roast Scallops with Sauce Vierge
From: Neven Maguire: Home Chef
This simple dish uses only the creamy white part of the scallops, but don't let the corals, or roe as they are also known, go to waste.
Basque Hake with Sizzling Chorizo and Clams
From: Neven Maguire: Home Chef
Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.
Smoked Salmon and Crab Tart
From: Neven Maguire: Home Chef
You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.
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