Vanilla Ice Cream

From: Neven Maguire: Home Chef

Go on, make your own!

Lamb Rogan Josh

From: Neven Maguire: Home Chef

Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of the hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for 'spring' lamb. Neven meets one of the farmers on his farm near Killarney.

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Braised Beef Cheek with Roasted Garlic Mash

From: Neven Maguire: Home Chef

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Trio of Chocolate (Warm Fondant and Opera Cake)

From: Neven Maguire: Home Chef

One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Apple Tart with Custard

From: Neven Maguire: Home Chef

Homemade apple tart - a winning combination of delicate, sweet pastry filled with heavenly scented apples - simply can't be beaten. To ring in the changes, mix the apples with blackberries or try a mixture of rhubarb and strawberry. To make your tart extra special, add a vanilla pod to your bag of sugar and leave for at least a week before using.

Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.




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