RTÉ Food
Programme: Neven Maguire: Home Chef
Baked Figs with Parma Ham
From: Neven Maguire: Home Chef
A delicious dish pairing figs with a some Parma ham from Neven Maguire.
Serves: 4
Frozen coffee milkshake
From: Neven Maguire: Home Chef
A quick and delicious recipe that may have never crossed your mind to make at home!
Serves: 4
Breast of Thornhill Duck with Sweet Potato Fondants
From: Neven Maguire: Home Chef
Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.
Serves: 6
Neven Maguire's The Orchard
From: Neven Maguire: Home Chef
Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.
Steak Sandwich with Chilli Butter
From: Neven Maguire: Home Chef
Here's an idea for something a little bit different the next time you fancy a steak. This steak sandwich with chilli butter is so delicious that it's hard to believe how little time it takes to prepare.
Serves: 6
Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream
From: Neven Maguire: Home Chef
This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.
Salmon and Spinach en Croute
From: Neven Maguire: Home Chef
Place on warmed plates with some dressed salad leaves.
Crispy Fried Plaice
From: Neven Maguire: Home Chef
You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise
Serves: 4
Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita
From: Neven Maguire: Home Chef
A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.
Serves: 4
Coconut Floating Islands with Coole Swan Crème Anglaise
From: Neven Maguire: Home Chef
A modern twist on a classic French dessert consisting of meringue floating on a Creme Anglaise (vanilla custard) flavoured with Coole Swan dairy cream liqueur. The meringues are prepared from whipped egg whites, sugar and vanilla extract, then quickly poached. Neven serves it with a sugar spun basket and raspberries.
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