RTÉ Food
Programme: Neven Maguire: Home Chef
Jean's Chocolate Biscuit Cake
From: Neven Maguire: Home Chef
This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.
Beetroot Borscht with Soured Cream
From: Neven Maguire: Home Chef
Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.
Passion Fruit Panna Cotta
From: Neven Maguire: Home Chef
Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.
Serves: 4
Roasted tomato and red pepper soup
From: Neven Maguire: Home Chef
Perfect as a hearty main for two or as a starter for four
Serves: 4
Goat cheese and onion filo tarlets
From: Neven Maguire: Home Chef
Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish
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.
Serves: 4
Cheese and Onion Gratin with Smoky Bacon
From: Neven Maguire: Home Chef
Inspired by the iconic trio of cheese, onion and potato, like the well-loved Tatyo crisp!
Serves: 4
Smoked Belly of Pork with Creamed White Beans and Date Jam
From: Neven Maguire: Home Chef
We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.
Sticky Toffee Pudding with Irish Whiskey Caramel Sauce
From: Neven Maguire: Home Chef
I normally make individual puddings but you can also make one big one.
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