Potato Gnocchi

From: Neven Maguire: Home Chef

Great comfort food.

Fragrant Roast Chicken with Sausage Stuffing

From: Neven Maguire: Home Chef

There is something very comforting about a whole roast chicken brought to the table - it reminds me of family Sunday lunches from childhood. The flavours here are fantastic and really penetrate the flesh of the chicken. Try to buy a free-range or organic chicken, as the flavour is always so much better.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

Mayonnaise

From: Neven Maguire: Home Chef

It's very easy to make your own.

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

From: Neven Maguire: Home Chef

Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

Poached Plums with Amaretti

From: Neven Maguire: Home Chef

Served with Lemon Mascarpone. This stunning dessert will really make your guests impressed! However, it is actually extremely simple to prepare and can be done well in advance leaving you to enjoy your meal.

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta




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