Steak Sandwich with Chilli Butter

From: Neven Maguire: Home Chef

Here's an idea for something a little bit different the next time you fancy a steak. This steak sandwich with chilli butter is so delicious that it's hard to believe how little time it takes to prepare.

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.

Gratin of Hake, Prawns and Basil on a Bed of Spinach

From: Neven Maguire: Home Chef

In Neven Maguire's dish the flavour contrasts beautifully with the fish.

Chocolate Delice

From: Neven Maguire: Home Chef

This Chocolate Delice consists of a layer of chocolate sponge soaked with coffee syrup and chocolate filling. It's completely delicious.

MacNean porridge with Irish Mist and honey

From: Neven Maguire: Home Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

The flavours in this dish are fantastic and really penetrate the flesh of the chicken.

Butternut Squash and Pasta Bake

From: Neven Maguire: Home Chef

The roasted butternut squash adds a wonderful zap to this pasta gratin, while the mascarpone cheese helps to keep everything really moist. There’s this on going debate about which pasta is better – fresh or dried, and I can honestly say that I think dried is best in most recipes. It uses hard durum wheat, which when cooked gives that lovely ‘bite’ that we talk about when cooking pasta.

Salmon and Asparagus Wraps

From: Neven Maguire: Home Chef

Make sure your salmon fillets are at all even-sized and about 2.5cm (1in) thick to ensure even cooking.

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.

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.




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