Lamb Pitta Pockets

From: Neven Maguire: Home Chef

This is a very speedy supper that literally takes no time to prepare. Use any type of curry paste that is available or a heaped teaspoon of mild curry powder would also work well.

Loin of Lamb in Crisp Potato Crust

From: Neven Maguire: Home Chef

Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.

Breast of Thornhill Duck with Sweet Potato Fondants

From: Neven Maguire: Home Chef

Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

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.

MacNean porridge with Irish Mist and honey

From: Neven Maguire: Home Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Inverted Blue Cheeseburger

From: Neven Maguire: Home Chef

A really good beef burger has to be made from really good quality minced beef. If you can, ask your butcher to mince some rib-eye and make sure that it has at least 20% fat content as this will in effect make the burgers self-basting and prevent them from drying out during cooking. This is served with Roasted Tomatoes and Red Onion Salad

Chocolate Delice

From: Neven Maguire: Home Chef

This Chocolate Delice consists of a layer of chocolate sponge soaked with coffee syrup and chocolate filling. It's completely delicious.

Salmon and Asparagus Wraps

From: Neven Maguire: Home Chef

Make sure your salmon fillets are at all even-sized and about 2.5cm (1in) thick to ensure even cooking.

Basil Purée

From: Neven Maguire: Home Chef

Give your dishes that little bit more.




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