Sticky Beef Skewers

From: Neven Maguire: Home Chef

These are incredibly moreish, be warned!

Passion Fruit Panna Cotta

From: Neven Maguire: Home Chef

Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.

Vegetable Stock

From: Neven Maguire: Home Chef

Easy to make your own.

Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Twice-baked Cheese Soufflé

From: Neven Maguire: Home Chef

Impress friends or family with this recipe in your repetoire

Pork Two-Ways with Creamed Cabbage and Stout Jus

From: Neven Maguire: Home Chef

Guinness gets all the coverage (President Obama, the Queen, Arthur's Day) so we decided to look at another stout, Murphy's, brewed in Cork continuously since the mid 1800s. Uniquely, Murphy's uses only Irish barley and Neven learns about how stout is made in the Kiln Bar at the brewery.

Braised red cabbage with cranberry

From: Neven Maguire: Home Chef - Christmas Special

A tasty side dish to complete a big Christmas get-together.

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Gratin of Hake, Prawns and Basil on a Bed of Spinach

From: Neven Maguire: Home Chef

In Neven Maguire's dish the flavour contrasts beautifully with the fish.




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