Mushroom Purée

From: Neven Maguire: Home Chef

Goes with so many great dishes.

Beef Wellington

From: Neven Maguire: Home Chef

This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight from the fridge.

Boiled Eggs

Delicious as part of a salad or on toast.

Confit of Skeaghanore Duck Leg Cassoulet

From: Today

You'll need a bit of patience.

Organic Hotpot with Crunchy Potato, Beef and Onion

From: Today

Perfect for bad weather.

Grilled Rib-Eye Steak with Smoky Red Pepper Butter

From: Neven Maguire: Home Chef

I hear that less fillet and striploin is being sold these days and rib-eye has become more popular, as it's good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter or any of the variations will complement any grilled meat and it looks great. It can be frozen or it keeps happily in the fridge for up to 2 weeks.

Chocolate Delice

From: Neven Maguire: Home Chef

This Chocolate Delice consists of a layer of chocolate sponge soaked with coffee syrup and chocolate filling. It's completely delicious.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Crème Anglaise

From: Neven Maguire: Home Chef

More class for your desserts.

Baked Macaroni Cheese

From: Today

This pasta dish is a family favourite, add any leftover ham to the dish if desired. Sometimes I add some chopped bacon to the pan with the onion for some extra flavour.




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