Poached Plums with Amaretti

From: Neven Maguire: Home Chef

Served with Lemon Mascarpone. This stunning dessert will really make your guests impressed! However, it is actually extremely simple to prepare and can be done well in advance leaving you to enjoy your meal.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

From: Neven Maguire: Home Chef

Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

Vanilla Macaroons with Chocolate and Peanut Butter Cream

From: Neven Maguire: Home Chef

I got this recipe from one of my pastry chefs, Olivia Raftery, who got it while she was working in Los Angeles. There are so many recipes for macaroons, but this is the best I've used by far. Feel free to experiment with different flavours. If you prefer, the peanut ganache can also be made in a coffee, pistachio and chocolate flavour.

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.

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

From: Neven Maguire: Home Chef

I normally make individual puddings but you can also make one big one.

Roast Rib of Beef with Garlic and Thyme Potatoes

From: Neven Maguire: Home Chef

A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

The Ultimate Cheeseboard with Onion and Fig Jam

From: Neven Maguire: Home Chef - Christmas Special

For any cheese lover, the idea of being able to work your way around a selection of contrasting cheeses is one of the best ways of indulging your passion. When putting together a cheeseboard the aim is for a contrast of textures, tastes and shapes. Mild to strong, rounds and wedges, light against dark, soft and hard – it's about making an aesthetic impact as much as a gastrominoc one. The chutney will keep in the fridge for up to two weeks.

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.

Chicken Tikka Masala

From: Neven Maguire: Home Chef

This has to be the most popular curry in the world! There is always a debate about the exact origins of the recipe, but it's certainly not an authentic Indian curry and is most likely a result of the curry devised for Western palates in the first Indian restaurants in Britain and Ireland.




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