RTÉ Food
Chef: Neven Maguire
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.
Red Pepper and Chilli Hummus with Tortilla Chips
From: Neven's Food from the Sun
A delicious starter from Neven Maguire.
Makes: 2
MacNean Wheaten Bread
From: Neven Maguire: Home Chef
Everyone claims to have a great family recipe for wheaten bread. I've experimented with a lot of recipes over the years and this is deinitely the best I've tasted to date. It has a lovely sweet flavour but is still very much a savoury bread
Serves: 4
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.
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.
Serves: 4
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.
Chicken Liver Pâté with Fig Jam
From: Neven Maguire: Home Chef
This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.
Rib-Eye Steaks with Wild Mushroom Butter and Potato Gratin
From: Neven Maguire: Home Chef
An ideal dish for entertaining from Neven Maguire.
Serves: 6
Duck Confit with Crispy Fried Vegetables
From: Neven Maguire: Home Chef
One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.
Serves: 8
The MacNean Celebration Cake
From: Neven Maguire: Home Chef
This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.
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