Pizza Tart with Irish Brie

From: Neven Maguire: Home Chef

A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.

Braised Lamb Shanks with Barley and Rosemary

From: Neven Maguire: Home Chef

This is wonderful for cold days and perfect for serving when you want to relax and enjoy the company with no last minute hurdles.

Baked Alaska

From: Neven Maguire: Home Chef

This is my twin brother David’s favourite dessert. Whenever he comes to the restaurant, we always make this for him and it often even graces the table at Christmas. You’re going to be using shop-bought ice cream and cake, so it’s worth spending a little time making a perfect shape for the meringue to pipe on

Butterflied Leg of Lamb with Lemon, Rosemary and Garlic

From: Neven Maguire: Home Chef

This butterflied leg of lamb is the perfect choice for the barbecue but also works wonderfully in the oven. It would also be nice served with a pile of warmed pitta breads or flour tortillas and a mixed salad in the centre of the table so everyone can help themselves.

MacNean Eggs Benedict

From: Neven Maguire: Home Chef

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

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.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Cheddar Shortbreads

From: Neven Maguire: Home Chef

With roast cherry tomatoes and feta

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

MacNean Brioche

From: Neven Maguire: Home Chef

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster




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