Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

A spectacular prawn dish that's well worth the effort.

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.

Crispy Fried Plaice

From: Neven Maguire: Home Chef

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Vegetable Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Blue Cheese and Celery Sauce

From: Neven Maguire: Home Chef

Great with so many dishes.

Crème Anglaise

From: Neven Maguire: Home Chef

More class for your desserts.

Beef Stock

From: Neven Maguire: Home Chef

Taste the difference with your own.

Beef satay with pickled cucumber

From: Neven Maguire: Home Chef

Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue




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