Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Vera’s Seafood Chowder

From: Neven Maguire: Home Chef

This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Chilli Turkey Enchiladas

From: Neven's Food from the Sun

Why not try this spicy treat?

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.

Celeriac Purée

From: Neven Maguire: Home Chef

The peeling is worth it!

Salmon Burger

From: Neven Maguire: Home Chef

Great when you're entertaining.

Rump of Local Lamb with Pea Purée and Rosemary Jus

From: Neven Maguire: Home Chef

We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.

Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.

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.




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