Programme: Neven Maguire: Home Chef

Pork Two-Ways with Creamed Cabbage and Stout Jus - Guinness gets all the coverage (President Obama, the Queen, Arthur's Day) so we decided to look at another stout, Murphy's, brewed in Cork continuously since the mid 1800s. Uniquely, Murphy's uses only Irish barley and Neven learns about how stout is made in the Kiln Bar at the brewery.

Serves: 6

Pork Two-Ways with Creamed Cabbage and Stout Jus

From: Neven Maguire: Home Chef

Guinness gets all the coverage (President Obama, the Queen, Arthur's Day) so we decided to look at another stout, Murphy's, brewed in Cork continuously since the mid 1800s. Uniquely, Murphy's uses only Irish barley and Neven learns about how stout is made in the Kiln Bar at the brewery.

Spicy Chicken Salad with Avocado Salsa - For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Spicy Chicken Salad with Avocado Salsa

From: Neven Maguire: Home Chef

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Baked Alaska - This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces the table at Christmas. You’re going to be using shop-bought ice cream and cake, so it’s worth spending a little time making a perfect shape for the meringue to pipe on

Serves: 4

Baked Alaska

From: Neven Maguire: Home Chef

This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces the table at Christmas. You’re going to be using shop-bought ice cream and cake, so it’s worth spending a little time making a perfect shape for the meringue to pipe on

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin - They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Chocolate and hazelnut roulade with raspberries - 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…

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…

Roasted confit of duck with marmalade sauce - Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Serves: 6

Roasted confit of duck with marmalade sauce

From: Neven Maguire: Home Chef

Served with pok choi and beech mushrooms. If you want to serve this marmalade sauce with the duck confit it is a good idea to make a double quantity. It keeps for up to a week in a rigid plastic container in the fridge and it is also s good with roast pork or even chicken.

Vera’s Seafood Chowder - This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Serves: 6

Vera’s Seafood Chowder

From: Neven Maguire: Home Chef

This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

MacNean Celebration Cake (Decorations) - Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake

MacNean Celebration Cake (Decorations)

From: Neven Maguire: Home Chef

Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake

Braised Beef Cheek with Roasted Garlic Mash - Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Braised Beef Cheek with Roasted Garlic Mash

From: Neven Maguire: Home Chef

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Salmon and Spinach en Croute - Place on warmed plates with some dressed salad leaves.

Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.


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