From: Neven Maguire: Home Chef
This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.
From: Neven Maguire: Home Chef
Inspired by the iconic trio of cheese, onion and potato, like the well-loved Tatyo crisp!
From: Neven Maguire: Home Chef
This dessert is perfect for a cold winter’s day and of course you could use honey instead of the golden syrup. It would also be delicious served with some custard…yum…
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.
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.
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.
From: Neven Maguire: Home Chef
A rich dessert that will grace any dinner party.
From: Neven Maguire: Home Chef
Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.
From: Neven Maguire: Home Chef
I normally make individual puddings but you can also make one big one.
From: Neven Maguire: Home Chef
My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.