Programme: Neven Maguire: Home Chef

Beetroot Borscht with Soured Cream - 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.

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.

Cointreau Infused Strawberry Meringues - These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Baked Chocolate and Hazelnut Cheesecake - This decedent cheesecake is fabulously smooth, silky and rich. It is perfect if you want to make something the day before and keep it in the fridge until needed.

Baked Chocolate and Hazelnut Cheesecake

From: Neven Maguire: Home Chef

This decedent cheesecake is fabulously smooth, silky and rich. It is perfect if you want to make something the day before and keep it in the fridge until needed.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto - This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto

From: Neven Maguire: Home Chef

This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

Prawns in Kataifi Pastry with Lemon Mayonnaise - A spectacular prawn dish that's well worth the effort.

Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

A spectacular prawn dish that's well worth the effort.

Roasted Vegetable and Chickpea Salad with Feta - The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer.

Roasted Vegetable and Chickpea Salad with Feta

From: Neven Maguire: Home Chef

The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer.

MacNean Eggs Benedict - This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Serves: 4

MacNean Eggs Benedict

From: Neven Maguire: Home Chef

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Baked ham and leeks au gratin - Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

Serves: 4

Baked ham and leeks au gratin

From: Neven Maguire: Home Chef

Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce - 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.

Serves: 6

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.

Wild Mushroom Strudel - This is a wonderful combination of soft mushrooms and crisp pastry.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.


Add a recipe

Do you have a favourite recipe that you want to share with us?
Add your recipe here...

Summer

Clonakilty Blackpudding Burger Corn bread Chocolate Tart Grilled Beef Kebabs with Lemon Couscous Summer Berry Pavlova Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Salmon en papillote Vietnamese Style Leftover Chicken Salad André's Halloumi, Peach and Chilli Salad

Recipes from Jacinta Caraher
Jacinta Caraher
  • Steak, celeriac mash and red wine onions Steak, celeriac mash and red wine onions
  • Seafood Stuffed Courgette Flowers on a Cauliflower puree Seafood Stuffed Courgette Flowers on a Cauliflower puree
  • Crispy pork belly with caramelised black pudding Crispy pork belly with caramelised black pudding
  • Passionfruit tart with lime and basil sorbet Passionfruit tart with lime and basil sorbet

    • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register