From: Neven Maguire: Home Chef
These tarts can be eaten warm or cold and of course you could use any soft fruit that is in season, or a good store-cupboard standby would be a drained can of apricot slices in natural juice.
From: Neven Maguire: Home Chef
This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.
From: Neven Maguire: Home Chef
This recipe works perfectly well with other fish like Turbot, Cod, Brill and Hake.
From: Neven Maguire: Home Chef
This ginger and soy sauce is also fantastic with roast duck, pork or chicken, but I just love it with the peppered monkfish. If you want to make it into a more substantial dish, simply serve with plain boiled rice.
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.
From: Neven Maguire: Home Chef
It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.
From: Neven Maguire: Home Chef
Guinness gets all the coverage (President Obama, the Queen, Arthur's Day) so we decided to look at another stout, Murphy's, brewed in Cork continuously since the mid 1800s. Uniquely, Murphy's uses only Irish barley and Neven learns about how stout is made in the Kiln Bar at the brewery.
From: Neven Maguire: Home Chef
Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.
From: Neven Maguire: Home Chef
Learn how to make Neven's sensational decorative pieces for the MacNean Celebration Cake
From: Neven Maguire: Home Chef
This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.