RTÉ Food
Programme: Neven Maguire: Home Chef
Roast Pork Loin with Roasted Apples and Sage and Onion Stuffing
From: Neven Maguire: Home Chef
A classic combination of flavours.
Serves: 10
Trio of Chocolate (Warm Fondant and Opera Cake)
From: Neven Maguire: Home Chef
One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.
Serves: 4
Curried Chicken Spring Rolls with Pineapple Salsa
From: Neven Maguire: Home Chef
A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.
Serves: 8
The MacNean Celebration Cake
From: Neven Maguire: Home Chef
This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.
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.
Serves: 4
MacNean Eggs Benedict
From: Neven Maguire: Home Chef
This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.
Warm Raspberry Shortcake with Balsamic Syrup
From: Neven Maguire: Home Chef
A dessert that's sure to please.
Serves: 6
The Raspberry Plate
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.
Pineapple Carpaccio with Passion Fruit Syrup
From: Neven Maguire: Home Chef
For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.
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