Course: Starters and nibbles

Curried Chicken Spring Rolls with Pineapple Salsa - A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Serves: 4

Curried Chicken Spring Rolls with Pineapple Salsa

From: Neven Maguire: Home Chef

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Eggs Benedict - A tasty way to serve poached eggs.

Eggs Benedict

A tasty way to serve poached eggs.

Scrambled Eggs with Burren Smoked Salmon - There is nothing nicer than the combination of flavours of smoked salmon and scrambled eggs. We are lucky in Ireland to have such great smoked salmon. My favourite at the moment is from the Burren Smokehouse, as I find it very consistent in flavour. They also offer a great mail order service.

Serves: 4

Scrambled Eggs with Burren Smoked Salmon

From: Neven Maguire: Home Chef

There is nothing nicer than the combination of flavours of smoked salmon and scrambled eggs. We are lucky in Ireland to have such great smoked salmon. My favourite at the moment is from the Burren Smokehouse, as I find it very consistent in flavour. They also offer a great mail order service.

Gin & Tonic Salmon - Try this innovative recipe from top Irish chef Garry Hughes.

Gin & Tonic Salmon

From: Four Live

Try this innovative recipe from top Irish chef Garry Hughes.

Classic French Onion Soup - Donal whips up this classic which is great for dinner parties or Sunday starters

Classic French Onion Soup

From: Four Live

Donal whips up this classic which is great for dinner parties or Sunday starters

Sticky Chicken with Cucumber, Radish and Carrot Pickle - To serve, place a lettuce leaf on your plate, top with the pickled vegetables and chicken. Fold over the lettuce and enjoy.

Serves: 4

Sticky Chicken with Cucumber, Radish and Carrot Pickle

From: Catherine's Family Kitchen

To serve, place a lettuce leaf on your plate, top with the pickled vegetables and chicken. Fold over the lettuce and enjoy.

Steamed mussels in apple and ginger broth - A great Irish main or starter from Paul Flynn

Serves: 2

Steamed mussels in apple and ginger broth

From: Today

A great Irish main or starter from Paul Flynn

Deconstructed prawn cocktail - A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.

Serves: 6

Deconstructed prawn cocktail

From: Neven Maguire: Home Chef

A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.

Beetroot-Cured Side of Salmon with Dill Potatoes - A great starter or nibble amongst friends.

Serves: 4

Beetroot-Cured Side of Salmon with Dill Potatoes

From: Catherine's Italian Kitchen

A great starter or nibble amongst friends.

Crispy Goat’s Cheese with Beetroot Panna Cotta - If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Serves: 4

Crispy Goat’s Cheese with Beetroot Panna Cotta

From: Neven Maguire: Home Chef

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.


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Summer

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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
  • Braised Beef Cheek with Smoked Bacon Braised Beef Cheek with Smoked Bacon
  • Chicken casserole with Bulmers Chicken casserole with Bulmers
  • Seared monkfish, wilted spinach and curried foam Seared monkfish, wilted spinach and curried foam

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