Chef: Neven Maguire

Jean's Chocolate Biscuit Cake - This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.

Jean's Chocolate Biscuit Cake

From: Neven Maguire: Home Chef

This recipe was given to me by Jean Dix from Howth, Co. Dublin whose recipe cannot be beaten although many have tried…It cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least two weeks. It is a great one to do with the children as there is no cooking involved and the great thing about it is that it can be put into any shape you like depending on your requirements.

Smoked Salmon and Crab Tart - You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Smoked Salmon and Crab Tart

From: Neven Maguire: Home Chef

You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Sausage and red onion soda farls - Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.

Serves: 4

Sausage and red onion soda farls

From: Neven Maguire: Home Chef

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.

Chocolate Brownie with Fudge Sauce and Caramelised Pecans - These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!

Chocolate Brownie with Fudge Sauce and Caramelised Pecans

From: Neven Maguire: Home Chef

These are intensely chocolatey brownies that get smothered in a rich fudge sauce that is flavoured with - you've guessed it - more chocolate!

Basque Hake with Sizzling Chorizo and Clams - Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Basque Hake with Sizzling Chorizo and Clams

From: Neven Maguire: Home Chef

Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Pizza bread - 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

Makes: 1

Pizza bread

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

Beetroot Borscht with Soured Cream - Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.

Beetroot Borscht with Soured Cream

From: Neven Maguire: Home Chef

Borscht is a classic soup in most parts of Eastern Europe and it was Piotr and Pawel, twin Polish chefs, who first introduced it to my kitchen.

Chocolate Fondant with Poached Cherries - A rich dessert that will grace any dinner party.

Chocolate Fondant with Poached Cherries

From: Neven Maguire: Home Chef

A rich dessert that will grace any dinner party.

Roast Rib of Beef with Garlic and Thyme Potatoes - A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

Serves: 4

Roast Rib of Beef with Garlic and Thyme Potatoes

From: Neven Maguire: Home Chef

A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.

Curried Chicken Spring Rolls with Mango Chutney - These can be assembled and cooked 2–3 hours before needed, but no earlier or the wrappers will go soggy.

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.


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Summer

Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus Summer Berry Pavlova Vietnamese Style Leftover Chicken Salad Lamb Burgers with Yoghurt and Mint Dip Corn bread Salmon en papillote Clonakilty Blackpudding Burger Grilled Beef Kebabs with Lemon Couscous Chocolate Tart

Recipes from Neven Maguire: Home Chef
Neven Maguire: Home Chef
  • Rump of Local Lamb with Pea Purée and Rosemary Jus Rump of Local Lamb with Pea Purée and Rosemary Jus
  • 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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