Chicken Thighs Braised in Cider with Sweet Potatoes

From: Today

When you're in the mood for a real winter warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can't go far wrong with this recipe.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.

Chocolate Truffle Caramel Cake

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.

Griddled Lamb Chops with Courgettes and Lemon

This recipe would be perfect on the barbeque on a warm evening when you don't want to spend too much time cooking.

MacNean Cheesecake with Raspberries and White Chocolate

From: Neven Maguire: Home Chef

In the restaurant, we serve this cheesecake with a Jammie Dodger and sometimes a nice Quenelle of Raspberry Sorbet or Raspberry Ripple Ice Cream. The cheesecake itself is really light, as we use a light cream cheese from Jane and Kieran Cassidy, who run Kilbeg Dairy Delights in Kells, Co Meath. Look out for their products, as they really do have the most wonderful range of soft cheeses and yoghurt. I like to decorate the plate with dried raspberries and baby Maltesers, both of which are available from good catering suppliers.




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