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.

The Ultimate Cheeseboard with Onion and Fig Jam

From: Neven Maguire: Home Chef - Christmas Special

For any cheese lover, the idea of being able to work your way around a selection of contrasting cheeses is one of the best ways of indulging your passion. When putting together a cheeseboard the aim is for a contrast of textures, tastes and shapes. Mild to strong, rounds and wedges, light against dark, soft and hard – it's about making an aesthetic impact as much as a gastrominoc one. The chutney will keep in the fridge for up to two weeks.

Braised Beef Cheek with Roasted Garlic Mash

From: Neven Maguire: Home Chef

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

Frozen coffee milkshake

From: Neven Maguire: Home Chef

A quick and delicious recipe that may have never crossed your mind to make at home!

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.

Killybegs Fish Pie

From: Neven Maguire: Home Chef

Fish pie is a real staple of Irish family cooking and everyone has their own way of making it. This is my version and usually results in lots of very clean plates when it comes to washing up!

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Roast Scallops with Sauce Vierge

From: Neven Maguire: Home Chef

This simple dish uses only the creamy white part of the scallops, but don't let the corals, or roe as they are also known, go to waste.

Duck Confit with Savoy Cabbage and Red Onion Sauté

From: Neven Maguire: Home Chef

Confit is a traditional French way of cooking duck. The method is centuries-old - first the meat is cured in salt, then poached in its own fat. Be prepared that this special recipe does take a while, but it's definitely worth it. You'll need about 1 litre (1¾ pints) of duck fat, available from your butcher or larger supermarkets. If you don't have enough, combine with peanut oil or chicken fat, or just use either of those instead.

Lemon and Mango Cheesecake

From: Neven's Food from the Sun

A tempting dessert from Neven Maguire.




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