Smoked Salmon and Crab Tart

From: Neven Maguire: Home Chef

You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Vanilla Crème Brûlée with Apple Compote

From: Neven Maguire: Home Chef

Round off your meal with a rich, textured dessert like this one!

Seared Lamb Loin with Black Olive Couscous and Yoghurt Sauce

A delicious and different way to prepare lamb loins from Neven Maguire.

Curried Chicken Spring Rolls with Pineapple Salsa

From: Neven Maguire: Home Chef

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Duck Confit with Savoy Cabbage and Red Onion Sauté

From: Neven Maguire: Home Chef

Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.

Honeycomb

From: Neven Maguire: Home Chef

For that bit of wow.

Muesli

From: Neven Maguire: Home Chef

This is a great recipe to get the children involved and the best part is that they will be much more lightly to eat it for their breakfast!

Spicy Chicken Salad with Avocado Salsa

From: Neven Maguire: Home Chef

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Sea Bass with Chorizo Cassoulet

From: Neven Maguire: Home Chef

This recipe has a real Spanish flavour and is very easy to prepare. This way of cooking fish retains the goodness and keeps the fish moist. Fish has become expensive, but sea bass has remained good value, as it is nearly all farmed these days. Line-caught sea bass is now a very rare and highly-prized fish.




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