Chef: Neven Maguire

Chicken and Chorizo Rice Bake - Neven Maguire dishes up a delicious Chicken and Chorizo Rice Bake.

Chicken and Chorizo Rice Bake

From: Neven's Food from the Sun

Neven Maguire dishes up a delicious Chicken and Chorizo Rice Bake.

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

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.

Wild Boar Sausage Cassoulet - A simpler version of an authentic cassoulet from Neven Maguire.

Wild Boar Sausage Cassoulet

From: Neven Maguire: Home Chef

A simpler version of an authentic cassoulet from Neven Maguire.

Pear Belle-Hélène - I'll never forget the first time I tasted it in the Grand Hotel in Berlin and just kept on going back for more!

Pear Belle-Hélène

From: Neven Maguire: Home Chef

I'll never forget the first time I tasted it in the Grand Hotel in Berlin and just kept on going back for more!

Beef satay with pickled cucumber - Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue

Serves: 6

Beef satay with pickled cucumber

From: Neven Maguire: Home Chef

Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue

Amaretti Grilled Peaches - Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.

Amaretti Grilled Peaches

From: Neven Maguire: Home Chef

Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto - This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

Spicy Goat's Cheese with Polenta, Chilli Jam and Pesto

From: Neven Maguire: Home Chef

This goat's cheese is coated in spicy crumbs, then deep-fried and served on golden squares of polenta.

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.

Smoked Belly of Pork with Creamed White Beans and Date Jam - 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.

Serves: 4

Smoked Belly of Pork with Creamed White Beans and Date Jam

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.

Wild Mushroom Strudel - This is a wonderful combination of soft mushrooms and crisp pastry.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.


Add a recipe

Do you have a favourite recipe that you want to share with us?
Add your recipe here...

Summer

Vietnamese Style Leftover Chicken Salad 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 Salmon en papillote Summer Berry Pavlova Corn bread Lamb Burgers with Yoghurt and Mint Dip 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
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

    • X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register