Coffee and cardamom cake

From: Neven Maguire: Home Chef

This recipe was inspired by a recent trip to An Cupan Tae in Galway. Serve with pistachio cream

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.

Peppered Monkfish and Chinese Greens

From: Neven Maguire: Home Chef

This ginger and soy sauce is also fantastic with roast duck, pork or chicken, but I just love it with the peppered monkfish. If you want to make it into a more substantial dish, simply serve with plain boiled rice.

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.

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

Lamb Rogan Josh

From: Neven Maguire: Home Chef

Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of the hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for 'spring' lamb. Neven meets one of the farmers on his farm near Killarney.

Butterscotch Sauce

From: Neven Maguire: Home Chef

For your Sticky Toffee Pudding - and many other treats!

Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

A spectacular prawn dish that's well worth the effort.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

The flavours in this dish are fantastic and really penetrate the flesh of the chicken.




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