RTÉ Food
Programme: Neven Maguire: Home Chef
White Chocolate Tiramisu
From: Neven Maguire: Home Chef
Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is a classic ingredient in tiramisu.
Lamb Pitta Pockets
From: Neven Maguire: Home Chef
This is a very speedy supper that literally takes no time to prepare. Use any type of curry paste that is available or a heaped teaspoon of mild curry powder would also work well.
Serves: 4
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
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.
Chicken and Coconut Soup with Galangal
From: Neven Maguire: Home Chef
Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.
Serves: 4
Coffee and cardamom cake
From: Neven Maguire: Home Chef
This recipe was inspired by a recent trip to An Cupan Tae in Galway. Serve with pistachio cream
Serves: 4
Rump of Local Lamb with Pea Purée and Rosemary Jus
From: Neven Maguire: Home Chef
We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.
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