Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.

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.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Creamed Leeks

From: Neven Maguire: Home Chef

Great with so many dishes.

Warm Pear Cake with Frangipane Butterscotch Sauce

From: Neven Maguire: Home Chef

Look out for authentic Greek filo pastry for these tarts. If you can, buy it in a 275g packet, which is the perfect amount for the recipe.

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

From: Neven Maguire: Home Chef

Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

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.

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

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.




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