Peppered Shallot Butter

From: Neven Maguire: Home Chef

For your steak - or bread!

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Chocolate Sensation

From: Neven Maguire: Home Chef - Christmas Special

Three words: indulge, indulge, indulge.

Pork fillet basil and pine nuts

From: Neven Maguire: Home Chef

A flavoursome marinated pork fillet.

Ravioli of Swiss Chard and Ricotta with Smoked Garlic Foam

From: Neven Maguire: Home Chef

This dish is a clever way of looking like you have gone to the trouble of making your own pasta. Instead, the secret is to use wonton wrappers, which can be found in Asian supermarkets or on the internet. We have started to grow our own chard for the restaurant. You can also use golden or ruby chard or even baby spinach works very well.

Breast of Thornhill Duck with Sweet Potato Fondants

From: Neven Maguire: Home Chef

Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.

Vegetable Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.




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