Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Cheese and Onion Gratin with Smoky Bacon

From: Neven Maguire: Home Chef

Inspired by the iconic trio of cheese, onion and potato, like the well-loved Tatyo crisp!

Hake with Cassoulet of Beans and Chorizo

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it's very fresh. It's highly regarded by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. The combination of the chorizo and beans gives this dish a real Spanish flavour.

Roast Pumpkin Risotto with Rocket Pesto

From: Neven Maguire: Home Chef

If you do not have a mini blender or liquidiser to make the rocket pesto, just finely chop the rocket using a large sharp knife and stir in the Parmesan and olive oil until combined.

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.

Passion Fruit Panna Cotta

From: Neven Maguire: Home Chef

Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.

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.

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

Vanilla Ice Cream

From: Neven Maguire: Home Chef

Go on, make your own!




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