Prawns in Kataifi Pastry with Lemon Mayonnaise

From: Neven Maguire: Home Chef

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

Vegetable Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Beetroot Borscht with Soured Cream

From: Neven Maguire: Home Chef

Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.

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.

Pancetta Frittata with Parmesan Cheese

From: Neven's Food from the Sun

A delicious light lunch from Neven Maguire.

Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti

From: Neven Maguire: Home Chef

Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world

Vera’s Seafood Chowder

From: Neven Maguire: Home Chef

This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Celeriac Purée

From: Neven Maguire: Home Chef

The peeling is worth it!

Crispy Fried Plaice

From: Neven Maguire: Home Chef

You can substitute the plaice with skate, sole, brill or prawns depending on what is available. Served with a Lemon and Chive Mayonnaise




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