Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster

Sticky Toffee Pudding and Salted Whiskey Butterscotch Sauce

From: Neven Maguire: Home Chef

In the restaurant we sometimes serve individual sticky toffee puddings for lunch. It's derived from a recipe my mum often made for Sunday lunch and is still a firm favourite with our family. I just love the combination of hot pudding and sauce against the cold ice cream. Sticky toffee pudding is a classic. When I made it on TV for Home Chef, I really noticed how many people in the restaurant asked for it. It's traditionally thought of as a heavy dessert, but this is a light version. I like to use Medjool dates - they're more expensive but worth it for this dessert. I love their sticky caramel texture and taste.

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.

Stir Fried Ginger Pork

From: Neven Maguire: Home Chef

This is a great way to prepare green vegetables. Stir-frying keeps their crunch while the hot sauce gives them a rich, almost nutty flavour. Choose one or a selection of the wide range of greens now readily available, such as tender stem broccoli, sugar snap peas, French beans, mangetout, spinach, Swiss chard, Chinese pak choy or choi sum, or even finely shredded cabbage works well.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

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.

Crispy Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Sea Bass with Chorizo Cassoulet

From: Neven Maguire: Home Chef

This recipe has a real Spanish flavour and is very easy to prepare. This way of cooking fish retains the goodness and keeps the fish moist. Fish has become expensive, but sea bass has remained good value, as it is nearly all farmed these days. Line-caught sea bass is now a very rare and highly-prized fish.

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.




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