Turkey Satay Vegetable Noodles

From: Today

A tasty dish from Neven Maguire on the Today Show.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream

From: Neven Maguire: Home Chef

This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.

Prawn Cocktail Canapes

From: Neven Maguire: Home Chef - Christmas Special

Although prawn cocktail might seem a bit dated, it has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter that no one will forget in a hurry.

Wilted Spinach

From: Neven Maguire: Home Chef

Great nourishment.

Rhubarb and Strawberry Pudding

From: Neven Maguire: Home Chef

Depending on the time of year, you can vary the fruit, or try using a bag of mixed frozen summer berries. We occasionally make this in the restaurant for the kitchen staff for a special treat or in individual portions as part of a more complicated dessert plate.

Halibut with a Herb Crust, Potato Purée and Chive Velouté

From: Neven Maguire: Home Chef

This recipe works perfectly well with other fish like Turbot, Cod, Brill and Hake.

Curried Chicken Spring Rolls with Mango Chutney

From: Neven Maguire: Home Chef

These can be assembled and cooked 2–3 hours before needed, but no earlier or the wrappers will go soggy.

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.

Duck Confit with Savoy Cabbage and Red Onion Sauté

From: Neven Maguire: Home Chef

Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.




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