Chef: Neven Maguire

Potato and Herb Pancakes - My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.

Potato and Herb Pancakes

From: Neven Maguire: Home Chef

My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup - Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Wild Boar Sausage Cassoulet - A simpler version of an authentic cassoulet from Neven Maguire.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

French Apple Tart - The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.

French Apple Tart

From: Neven Maguire: Home Chef

The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.

Trio of Chocolate (Warm Fondant and Opera Cake) - One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Serves: 10

Trio of Chocolate (Warm Fondant and Opera Cake)

From: Neven Maguire: Home Chef

One of our signature dishes – this has all the elements of chocolate. It’s on the Prestige Menu in the Restaurant. Stephen, my head pastry chef, takes great pride in his chocolate work and this dessert really showcases it.

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce - This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Serves: 6

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Pineapple Carpaccio with Passion Fruit Syrup - For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

Coconut and Lime Meringue Pie - A fabulous pie from Neven Maguire!

Coconut and Lime Meringue Pie

From: Neven Maguire: Home Chef

A fabulous pie from Neven Maguire!

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin - They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Chicken and Coconut Soup with Galangal - Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.

Chicken and Coconut Soup with Galangal

From: Neven Maguire: Home Chef

Based on a Thai soup called Tom Kha Gai, this is a hot, spicy, sweet soup made with coconut milk.


Add a recipe

Do you have a favourite recipe that you want to share with us?
Add your recipe here...

Summer

Summer Berry Pavlova Corn bread Chocolate Tart Vietnamese Style Leftover Chicken Salad Grilled Beef Kebabs with Lemon Couscous André's Halloumi, Peach and Chilli Salad Lamb Burgers with Yoghurt and Mint Dip Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Clonakilty Blackpudding Burger

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

    • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register