Tart Tatin

From: Neven Maguire: Home Chef

This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.

Pork Two-Ways with Creamed Cabbage and Stout Jus

From: Neven Maguire: Home Chef

Guinness gets all the coverage (President Obama, the Queen, Arthur's Day) so we decided to look at another stout, Murphy's, brewed in Cork continuously since the mid 1800s. Uniquely, Murphy's uses only Irish barley and Neven learns about how stout is made in the Kiln Bar at the brewery.

Monkfish with Gnocchi, Wild Mushrooms, Sundried Tomato and Saffron Velouté

From: Neven Maguire: Home Chef

Monkfish is a firm-textured fish and is very popular with our customers. The velouté goes well with any fish, as its flavour isn't too overpowering. The gnocchi also works well on its own with a Parmesan foam as a starter or light supper.

Baked Alaska

From: Neven Maguire: Home Chef

This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces the table at Christmas. You’re going to be using shop-bought ice cream and cake, so it’s worth spending a little time making a perfect shape for the meringue to pipe on

Roast Pumpkin Risotto with Rocket Pesto

From: Neven Maguire: Home Chef

If you do not have a mini blender or liquidiser to make the rocket pesto, just finely chop the rocket using a large sharp knife and stir in the Parmesan and olive oil until combined.

Curried Chicken Spring Rolls with Mango Chutney

From: Neven Maguire: Home Chef

These can be assembled and cooked 2–3 hours before needed, but no earlier or the wrappers will go soggy.

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

Peppered Shallot Butter

From: Neven Maguire: Home Chef

For your steak - or bread!

MacNean Cheesecake with Raspberries and White Chocolate

From: Neven Maguire: Home Chef

In the restaurant, we serve this cheesecake with a Jammie Dodger and sometimes a nice Quenelle of Raspberry Sorbet or Raspberry Ripple Ice Cream. The cheesecake itself is really light, as we use a light cream cheese from Jane and Kieran Cassidy, who run Kilbeg Dairy Delights in Kells, Co Meath. Look out for their products, as they really do have the most wonderful range of soft cheeses and yoghurt. I like to decorate the plate with dried raspberries and baby Maltesers, both of which are available from good catering suppliers.




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