Beef satay with pickled cucumber

From: Neven Maguire: Home Chef

Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue

Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.

Braised Shoulder of Lamb with Champ

From: Neven Maguire: Home Chef

Neven Maguire serves up a delicious shoulder of Irish Lamb.

Neven Maguire's The Orchard

From: Neven Maguire: Home Chef

Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.

Lemon and Mango Cheesecake

From: Neven's Food from the Sun

A tempting dessert from Neven Maguire.

Beef Stock

From: Neven Maguire: Home Chef

Taste the difference with your own.

Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

Grilled Rib-Eye Steak with Sauce Diane

From: Neven Maguire: Home Chef

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

A spectacular prawn dish that's well worth the effort.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.




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