Sausage and red onion soda farls

From: Neven Maguire: Home Chef

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.

Cheese and Onion Gratin with Smoky Bacon

From: Neven Maguire: Home Chef

Inspired by the iconic trio of cheese, onion and potato, like the well-loved Tatyo crisp!

Beef Wellington

From: Neven Maguire: Home Chef

This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight from the fridge.

Red Onion and Rosemary Foccacia

From: Neven Maguire: Home Chef

A delicious savoury Italian bread from Neven Maguire.

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.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Baked Eggs with Black Pudding Hash Browns

From: Neven Maguire: Home Chef

An Irish twist on the classic Oeufs en Cocotte. To make the eggs more exciting, experiment with another flavour addition - a little chopped cooked ham or Parma ham, diced cooked mushrooms, a few herbs or some sliced artichoke heart can all go into the base before you crack in the egg. For a really extravagant addition, add a drop or two of white truffle oil over the cream.

French Onion Soup

From: Neven Maguire: Home Chef

This classic French bistro soup is my Mum's favourite so I often find myself making a batch.

Crispy Fried Plaice

From: Neven Maguire: Home Chef

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise




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