Chef: Neven Maguire

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures - Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

Serves: 6

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

From: Neven Maguire: Home Chef

Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

Neven's Seared rib-eye with Jameson - Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Serves: 4

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup - Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Blueberry and Cream Cheese Citrus Tart - 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.

Blueberry and Cream Cheese Citrus Tart

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.

Duck Confit with Crispy Fried Vegetables - 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: 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.

Gluten-Free Bread - A gluten-free bread from Neven Maguire.

Gluten-Free Bread

From: Neven Maguire: Home Chef

A gluten-free bread from Neven Maguire.

Lemon and Mango Cheesecake - A tempting dessert from Neven Maguire.

Lemon and Mango Cheesecake

From: Neven's Food from the Sun

A tempting dessert from Neven Maguire.

Baked ham and leeks au gratin - Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

Serves: 4

Baked ham and leeks au gratin

From: Neven Maguire: Home Chef

Of course you could use a cured Parma-type ham in this recipe or replace the Cheddar with Gruyere which also has excellent melting properties.

Cointreau Infused Strawberry Meringues - These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Irish tea bread - This keeps very well wrapped in clingilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!

Makes: 1

Irish tea bread

From: Neven Maguire: Home Chef

This keeps very well wrapped in clingilm and tin foil, of course the leftover can be made into bread and butter puddings with a dash of Baileys or even just a simple French toast works well!


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Summer

Salmon en papillote Chocolate Tart Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Clonakilty Blackpudding Burger André's Halloumi, Peach and Chilli Salad Summer Berry Pavlova Corn bread Lamb Burgers with Yoghurt and Mint Dip Vietnamese Style Leftover Chicken Salad

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
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  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon

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