Brandy Snaps with Chilli and Passion Fruit Cream

From: Neven Maguire: Home Chef

This is a simple, light dessert that my mother always had on our dessert trolley in the restaurant. This is my twist on her recipe. The passion fruit makes them very refreshing and the little chilli kick is a nice afternote. Once the batter is made, they take very little time to prepare.

Prawn Velouté

From: Neven Maguire: Home Chef

Another crowning glory.

Grilled Rib-Eye Steak with Smoky Red Pepper Butter

From: Neven Maguire: Home Chef

I hear that less fillet and striploin is being sold these days and rib-eye has become more popular, as it's good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter or any of the variations will complement any grilled meat and it looks great. It can be frozen or it keeps happily in the fridge for up to 2 weeks.

Baked Pears with Walnuts and Golden Syrup

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…

Chicken Tikka Masala

From: Neven Maguire: Home Chef

This has to be the most popular curry in the world! There is always a debate about the exact origins of the recipe, but it's certainly not an authentic Indian curry and is most likely a result of the curry devised for Western palates in the first Indian restaurants in Britain and Ireland.

Fish Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Pork fillet basil and pine nuts

From: Neven Maguire: Home Chef

A flavoursome marinated pork fillet.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Peppered Shallot Butter

From: Neven Maguire: Home Chef

For your steak - or bread!




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