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.
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.
From: Neven Maguire: Home Chef
A simpler version of an authentic cassoulet from Neven Maguire.
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.
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.
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.
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.
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.
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.