RTÉ Food
Chef: Neven Maguire
Chicken and Coconut Soup with Galangal
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.
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.
Serves: 6
Duck Confit with Crispy Fried Vegetables
From: Neven Maguire: Home Chef
One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.
Serves: 4
Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita
From: Neven Maguire: Home Chef
A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.
Serves: 4
Braised Shoulder of Lamb with Mediterranean Couscous
From: Neven Maguire: Home Chef
A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.
Serves: 10
Trio of Chocolate (Warm Fondant and Opera Cake)
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.
White Chocolate Tiramisu
From: Neven Maguire: Home Chef
Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is a classic ingredient in tiramisu.
Swiss Chard and Ricotta Ravioli
From: Neven's Food from the Sun
Neven Maguire teams Ricotta Ravioli with Swiss Chard, Parmesan Shavings and Toasted Pine Nuts
Serves: 6
Neven Maguire's The Orchard
From: Neven Maguire: Home Chef
Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.
Peppered Monkfish and Chinese Greens
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.
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