From: Neven Maguire: Home Chef
This is a very speedy supper that literally takes no time to prepare. Use any type of curry paste that is available or a heaped teaspoon of mild curry powder would also work well.
From: Neven Maguire: Home Chef
Of course these boxty farls can be served with a variety of toppings, try splitting and spreading with a little butter, then top with black pudding and a scattering of your favourite blue cheese, then add a of onion marmalade to serve. Alternatively try smoked smoked salmon, rocket and a horseradish dressing or flash crispy bacon, cubes of Cheddar and finely chopped scallions under the grill until bubbling.
From: Neven Maguire: Home Chef
We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.
From: Neven's Food from the Sun
A delicious pasta dish from Neven Maguire.
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
Cadburys have been making chocolate in Ireland since 1932 and many of their products are made exclusively in Ireland for the Irish consumer. It is the only large scale chocolate maker to use fresh milk, hence the name of its most popular bar, Dairy Milk. All of the milk comes from Kerry and Cork where it goes to make chocolate 'crumb', the base ingredient for the bars.
From: Neven Maguire: Home Chef
A simpler version of an authentic cassoulet from Neven Maguire.
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.
From: Neven Maguire: Home Chef
For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.
From: Neven Maguire: Home Chef
This is actually quite a light pudding that has all of the flavour of caramel without any of the sticky sweetness. It’s actually very simple to make and benefits from being made well in advance