RTÉ Food
Programme: Neven Maguire: Home Chef
MacNean Celebration Cake (Decorations)
From: Neven Maguire: Home Chef
Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake
Chocolate Fondant with Poached Cherries
From: Neven Maguire: Home Chef
A rich dessert that will grace any dinner party.
Serves: 4
Smoked Belly of Pork with Creamed White Beans and Date Jam
From: Neven Maguire: Home Chef
We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.
Serves: 8
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.
Red Onion and Rosemary Foccacia
From: Neven Maguire: Home Chef
A delicious savoury Italian bread from Neven Maguire.
Smoked Salmon and Crab Tart
From: Neven Maguire: Home Chef
You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.
Thai Seafood Laksa
From: Neven Maguire: Home Chef
This is a southern Thai dish that I picked up on my travels. The broth has a fragrant, spicy flavour and is great for lunch or as a light dinner.
Cointreau Infused Strawberry Meringues
From: Neven Maguire: Home Chef
These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.
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