Beetroot Borscht with Soured Cream

From: Neven Maguire: Home Chef

Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.

Duck Confit with Crispy Fried Vegetables

From: Neven Maguire: Home Chef

One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.

Wild Mushroom Butter

From: Neven Maguire: Home Chef

Gorgeous on toasted bread.

Baked ham and leeks au gratin

From: Neven Maguire: Home Chef

Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

Vanilla Crème Brûlée with Apple Compote

From: Neven Maguire: Home Chef

Round off your meal with a rich, textured dessert like this one!

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

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

Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Crème Anglaise

From: Neven Maguire: Home Chef

More class for your desserts.

Courgette rosti

From: Neven Maguire: Home Chef

A delicious way of cooking courgettes.

Halibut with a Herb Crust, Potato Purée and Chive Velouté

From: Neven Maguire: Home Chef

This recipe works perfectly well with other fish like Turbot, Cod, Brill and Hake.




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