Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

White and Sweet Potato Gratin

From: Neven Maguire: Home Chef

This is a variation on my favourite accompaniment. It is great for Christmas Day as it can be made in advance and reheated in individual potions on a baking sheet. It also keeps well in a cool oven.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Inverted Blue Cheeseburger

From: Neven Maguire: Home Chef

A really good beef burger has to be made from really good quality minced beef. If you can, ask your butcher to mince some rib-eye and make sure that it has at least 20% fat content as this will in effect make the burgers self-basting and prevent them from drying out during cooking. This is served with Roasted Tomatoes and Red Onion Salad

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

The Raspberry Plate

From: Neven Maguire: Home Chef

This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Crème Anglaise

From: Neven Maguire: Home Chef

More class for your desserts.

Braised Shoulder of Lamb with Mediterranean Couscous

From: Neven Maguire: Home Chef

A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.




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