Caramel Foam

From: Neven Maguire: Home Chef

That wow factor for your dishes.

Monkfish with Gnocchi, Wild Mushrooms, Sundried Tomato and Saffron Velouté

From: Neven Maguire: Home Chef

Monkfish is a firm-textured fish and is very popular with our customers. The velouté goes well with any fish, as its flavour isn't too overpowering. The gnocchi also works well on its own with a Parmesan foam as a starter or light supper.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

Apple Chutney

From: Neven Maguire: Home Chef

Great as a gift too!

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Amaretti Grilled Peaches

From: Neven Maguire: Home Chef

Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

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.

Stir Fried Ginger Pork

From: Neven Maguire: Home Chef

This is a great way to prepare green vegetables. Stir-frying keeps their crunch while the hot sauce gives them a rich, almost nutty flavour. Choose one or a selection of the wide range of greens now readily available, such as tender stem broccoli, sugar snap peas, French beans, mangetout, spinach, Swiss chard, Chinese pak choy or choi sum, or even finely shredded cabbage works well.

Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

A spectacular prawn dish that's well worth the effort.




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