Celeriac Purée

From: Neven Maguire: Home Chef

The peeling is worth it!

Vanilla Macaroons with Chocolate and Peanut Butter Cream

From: Neven Maguire: Home Chef

I got this recipe from one of my pastry chefs, Olivia Raftery, who got it while she was working in Los Angeles. There are so many recipes for macaroons, but this is the best I've used by far. Feel free to experiment with different flavours. If you prefer, the peanut ganache can also be made in a coffee, pistachio and chocolate flavour.

Trio of Chocolate (Delice)

From: Neven Maguire: Home Chef

This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Sundried Tomato Pesto

From: Neven Maguire: Home Chef

Go on, make your own! It's easy!

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Catalan Crème Pots

From: Neven Maguire: Home Chef

This is actually quite a light pudding that has all of the flavour of caramel without any of the sticky sweetness. It’s actually very simple to make and benefits from being made well in advance

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

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.

Beef Stock

From: Neven Maguire: Home Chef

Taste the difference with your own.




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