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.
Braised Beef Cheek with Smoked Bacon
From: Neven Maguire: Home Chef
A delicious main from Neven Maguire. Serve with baby mushrooms and celeriac mash.
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
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
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
Wild Mushroom Strudel
From: Neven Maguire: Home Chef
This is a wonderful combination of soft mushrooms and crisp pastry.
Autumn Berry Crumble with Citrus Cream
From: Neven Maguire: Home Chef
A classic combination of autumn berries with a crumble topping. I just love making this in autumn when there are still plenty of berries around.
Cointreau Infused Strawberry Meringues
From: Neven Maguire: Home Chef
These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.
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.
Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto
From: Neven Maguire: Home Chef
This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.
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