RTÉ Food
Programme: Neven Maguire: Home Chef
Serves: 4
Goat cheese and onion filo tarlets
From: Neven Maguire: Home Chef
Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish
Serves: 8
Chocolate and hazelnut roulade with raspberries
From: Neven Maguire: Home Chef
This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way…
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.
Duck Confit with Savoy Cabbage and Red Onion Sauté
From: Neven Maguire: Home Chef
Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.
Serves: 4
Baked ham and leeks au gratin
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.
Serves: 6
Deconstructed prawn cocktail
From: Neven Maguire: Home Chef
A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.
Makes: 2
MacNean Wheaten Bread
From: Neven Maguire: Home Chef
Everyone claims to have a great family recipe for wheaten bread. I've experimented with a lot of recipes over the years and this is deinitely the best I've tasted to date. It has a lovely sweet flavour but is still very much a savoury bread
Apple and Almond Tart
From: Neven Maguire: Home Chef
The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.
Chicken and Coconut Soup with Galangal
From: Neven Maguire: Home Chef
Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.
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