Pork fillet basil and pine nuts

From: Neven Maguire: Home Chef

A flavoursome marinated pork fillet.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Ham, Irish cheese and pickled shallots

From: Neven Maguire: Home Chef

A lovely, rustic and Irish after-meal accompaniment

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 Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

Sundried Tomato Pesto

From: Neven Maguire: Home Chef

Go on, make your own! It's easy!

Coconut and Lime Meringue Pie

From: Neven Maguire: Home Chef

A fabulous pie from Neven Maguire!

Peppered Shallot Butter

From: Neven Maguire: Home Chef

For your steak - or bread!

Marinated Pork Fillet with Sausage Stuffing

From: Neven Maguire: Home Chef

This recipe is based on a dish that I was taught to cook in college. It's always been a favourite in our house and when I made it again recently, I was surprised at how good it was - I had forgotten. The meat really does need to be marinated overnight to achieve the best flavour.




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