Coconut Crème Brûlée with Spun Sugar with Poached Rhubarb

From: Neven Maguire: Home Chef

I use a blowtorch to melt and glaze the brûlée sugar topping until it caramelises, but blowtorches are not for the faint-hearted!

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.

Chicken Korma

From: Take on the Takeaway

Serve with plain Basmati rice and naan bread.

Lemon and Mango Cheesecake

From: Neven's Food from the Sun

A tempting dessert from Neven Maguire.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.

Blue Cheese and Celery Sauce

From: Neven Maguire: Home Chef

Great with so many dishes.

Crispy Duck Mango Salad

From: Neven Maguire: Home Chef

It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.

Smoked salmon tagliatelle with Jameson

From: Neven Maguire: Home Chef

An unlikely pairing, but a delicious one that you simply need to try for yourself!




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