Programme: Neven Maguire: Home Chef

Vanilla Crème Brûlée with Apple Compote - Round off your meal with a rich, textured dessert like this one!

Vanilla Crème Brûlée with Apple Compote

From: Neven Maguire: Home Chef

Round off your meal with a rich, textured dessert like this one!

Sticky Beef Skewers - These are incredibly moreish, be warned!

Sticky Beef Skewers

From: Neven Maguire: Home Chef

These are incredibly moreish, be warned!

Smoked salmon and cream cheese timbales - A lovely easy starter with gorgeous flavours. It can be made ahead of time, leaving you to enjoy your guests.

Serves: 6

Smoked salmon and cream cheese timbales

From: Neven Maguire: Home Chef

A lovely easy starter with gorgeous flavours. It can be made ahead of time, leaving you to enjoy your guests.

Goat cheese and onion filo tarlets - Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish

Serves: 4

Goat cheese and onion filo tarlets

From: Neven Maguire: Home Chef

Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin - They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti - Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world

Serves: 4

Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti

From: Neven Maguire: Home Chef

Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world

Crispy Goat’s Cheese with Beetroot Panna Cotta - 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.

Serves: 4

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.

Orange and Vanilla Madeleines - Enjoy with coffee or a cup of tea.

Orange and Vanilla Madeleines

From: Neven Maguire: Home Chef

Enjoy with coffee or a cup of tea.

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures - 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.

Serves: 6

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.

Trio of Chocolate (Warm Fondant and Opera Cake) - 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.

Serves: 10

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.


Add a recipe

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

Summer

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

Recipes from Donal Skehan
Donal Skehan
  • Turkey Lettuce Cups Turkey Lettuce Cups
  • Steamed banana pudding with salted caramel sauce Steamed banana pudding with salted caramel sauce
  • Red Cabbage and Carrot Coleslaw Red Cabbage and Carrot Coleslaw
  • Swedish Cinnamon Buns Swedish Cinnamon Buns

    • 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