Crispy Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Ham Glaze

From: Neven Maguire: Home Chef - Christmas Special

A delicious glaze recipe

Wild Mushroom Butter

From: Neven Maguire: Home Chef

Gorgeous on toasted bread.

Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

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

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.

Crispy roast potatoes with thyme and garlic

From: Neven Maguire: Home Chef - Christmas Special

A delicious accompaniment to any Sunday roast or Christmas dinner.

Pizza Tart with Irish Brie

From: Neven Maguire: Home Chef

A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.

Basque Hake with Sizzling Chorizo and Clams

From: Neven Maguire: Home Chef

Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Basic Foam

From: Neven Maguire: Home Chef

For that extra bit of wow.




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