Occasion: Summer

Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus - This is a great recipe that offers all the enjoyment of lamb in season. Lamb rump is a great value and versatile cut of meat.

Serves: 6

Rump of Spring Lamb in a Wild Mushroom Crust accompanied with pea purée and asparagus

This is a great recipe that offers all the enjoyment of lamb in season. Lamb rump is a great value and versatile cut of meat.

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée - Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

Serves: 4

Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

From: Neven Maguire: Home Chef

Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

Crunchy Pistachio Biscuits - When friends drop by for a catch up over coffee, they really don't believe me when I tell them how easy it is to make these biscuits. They are by far my favourite - lightly salted pistachio nuts are warmly tucked inside the golden brown bickies leaving you with a nice crunchy bite.

Makes: 15

Total Time: 85

Crunchy Pistachio Biscuits

When friends drop by for a catch up over coffee, they really don't believe me when I tell them how easy it is to make these biscuits. They are by far my favourite - lightly salted pistachio nuts are warmly tucked inside the golden brown bickies leaving you with a nice crunchy bite.

Crispy Crackling Pork Pillow - 2 sheets of pig skin sewn together, stuffed with savoury rice and roasted in the oven for crispy skin. Great for BBQs or as centre piece of meal served with grilled haloumi salad.

Total Time: 90

Crispy Crackling Pork Pillow

2 sheets of pig skin sewn together, stuffed with savoury rice and roasted in the oven for crispy skin. Great for BBQs or as centre piece of meal served with grilled haloumi salad.

Rich chocolate hazelnut truffles - I have a "thing" for hazelnut and chocolate! I think the combination of the two is just delicious and sensational so when I was trying to decide on a recipe which hazelnut and chocolate played the main part, I decided to do my own thing and hope for the best!

Makes: 25

Total Time: 40

Rich chocolate hazelnut truffles

I have a "thing" for hazelnut and chocolate! I think the combination of the two is just delicious and sensational so when I was trying to decide on a recipe which hazelnut and chocolate played the main part, I decided to do my own thing and hope for the best!

Raspberry Soufflé - Delight the family with Siúcra’s scrumptious Raspberry Soufflé. This recipe creates a delicious light dessert which looks just as good as it tastes.

Serves: 4

Raspberry Soufflé

Delight the family with Siúcra’s scrumptious Raspberry Soufflé. This recipe creates a delicious light dessert which looks just as good as it tastes.

Hennessy Fine de Cognac Summer tea - A bright softer and more delicate cognac, Hennessy Fine de Cognac can be enjoyed on the rocks, with water, tea, as a long drink or simply neat. Here's one way to enjoy.

Serves: 1

Hennessy Fine de Cognac Summer tea

A bright softer and more delicate cognac, Hennessy Fine de Cognac can be enjoyed on the rocks, with water, tea, as a long drink or simply neat. Here's one way to enjoy.

Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita - A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.

Serves: 4

Passion Fruit and Orange Jelly with Vanilla Yoghurt and Granita

From: Neven Maguire: Home Chef

A refreshing palate cleanser in the restaurant, but equally good as a dessert served with a yoghurt ice cream – you can’t beat jelly and ice cream. If you’re serving them as a pre-dessert, put 50ml (2 floz) of the jelly into 75ml (3 floz) shot glasses. Feel free to experiment with other flavours, such as cranberry and orange, apple, vanilla or mango. The granite can be flavoured with ginger beer, raspberry coulis, or strawberry coulis and champagne.

Neven Maguire's The Orchard - Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.

Serves: 6

Neven Maguire's The Orchard

From: Neven Maguire: Home Chef

Apple Panna Cotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait. This is our signature dessert and a great way to present apples when they’re in season. The idea is to take your taste buds on a journey of lots of different textures and flavours. We call it The Orchard after Co. Armagh.

The Raspberry Plate - This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.

Serves: 6

The Raspberry Plate

From: Neven Maguire: Home Chef

This is a signature dessert that has been on the menu for years but is constantly evolving. It was originally given to me by my good friend Neil McFadden. I just love the combination of shortcake and cold buttermilk pudding, and it’s a great dessert for entertaining, as there is a lot that can be done in advance.


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Irish

Chicken, chorizo and prawns in a prawn cream Duck breast in caramel sauce Braised Beef Cheek with Smoked Bacon Chicken casserole with Bulmers Seared monkfish, wilted spinach and curried foam Grilled lamb chops with wild garlic pesto Trinity College Vanilla Cream Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale Pig Trotters Stuffed with Pork and Apple and Parsnip Puree

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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