Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita

From: Neven Maguire: Home Chef

A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.

Coconut Floating Islands with Coole Swan Crème Anglaise

From: Neven Maguire: Home Chef

A modern twist on a classic French dessert consisting of meringue floating on a Creme Anglaise (vanilla custard) flavoured with Coole Swan dairy cream liqueur. The meringues are prepared from whipped egg whites, sugar and vanilla extract, then quickly poached. Neven serves it with a sugar spun basket and raspberries.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Fish Stock

From: Neven Maguire: Home Chef

Easy to make your own.

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.

Chilli Turkey Enchiladas

From: Neven's Food from the Sun

Why not try this spicy treat?

Chocolate Brownie with Fudge Sauce and Caramelised Pecans

From: Neven Maguire: Home Chef

These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!




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