From: Neven Maguire: Home Chef
A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.
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.
From: Neven Maguire: Home Chef
Impress friends or family with this recipe in your repetoire
From: Neven Maguire: Home Chef
A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.
From: Neven Maguire: Home Chef
A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.
From: Neven Maguire: Home Chef
Children and adults love this pizza bread that we serve in the restaurant. It’s also great for a barbecue and is just that little bit different. Feel free to vary the toppings depending on what you fancy
From: Neven Maguire: Home Chef
A quick and delicious recipe that may have never crossed your mind to make at home!
From: Neven Maguire: Home Chef
Using Irish brand Barry's Tea in a unique way to infuse flavour into this family dinner.
From: Neven Maguire: Home Chef
The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer.
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.