Recipes from Nevin MaGuire
CHICKEN CASSEROLE WITH SWEET POTATOES
When you are in the mood for a real ‘back to school’ wholesome warmer that has tonnes of flavour, appeals to all the family and takes very little time to get in the oven compared to traditional casseroles, you can’t go far wrong with this recipe.
12 rindless streaky bacon rashers
12 skinless and boneless chicken thighs
3 tbsp olive oil
2 onions, cut into wedges
2 sweet potatoes, peeled and cut into cubes (preferably orange-fleshed)
2 garlic cloves, crushed
2 tbsp redcurrant jelly
120ml (4fl oz) red wine
450ml (3/4 pint) chicken stock (see separate recipe)
1 tbsp chopped fresh flat-leaf parsley
1 tbsp toasted flaked almonds
salt and freshly ground black pepper
mashed potatoes, to serve
Preheat the oven to 200C (400F), Gas mark 6. Stretch each rasher with the back of a table knife and then use to wrap around a chicken thigh. Heat the oil in a large casserole with a lid and cook the wrapped chicken thighs in batches until lightly browned all over. Arrange on a plate and set aside.
Reduce the heat, then add the onions and sweet potatoes, then sauté for 5 minutes until golden. Add the garlic and cook for 1 minute, stirring to prevent the mixture sticking.
Add the redcurrant jelly and then pour in red wine and stock. Bring to the boil, then reduce the heat and return the chicken to the casserole. Cover and cook for 1 hour or until the chicken is completely tender and the sauce has thickened slightly. Season to taste.
To serve, sprinkle the casserole with the parsley and flaked almonds, then place directly on the table with a large bowl of mash to mop up all those delicious juices.
LEMON POSSET WITH PASSION FRUIT AND ALMOND BISCOTTI
This has to be the easiest pudding to prepare and cook and at great value, which is why I’ve decided to share it with you. As the limerick goes...“If you’re stuck for a pudding and pushed for time, then turn to this recipe and you’ll be fine”
1 litre (1 3/4 pints) cream
250g (9oz) caster sugar
juice and rind of 3 lemons
2 large passion fruit
almond biscotti, to serve
Place 900ml (1 1/2 pints) of cream in a pan with the sugar, lemon rind and juice. Cut the passion fruits in half and scoop out the seeds and pulp. Bring to the boil and boil for 3 minutes.
Leave the mixture to cool slightly and then strain through a fine sieve into a jug. Pour into 4-6 stemmed glasses, depending on their size. Chill for at least 1-2 hours, but overnight is best.
Pour 5mm (1/4in) of the remaining cream on to the top of each one, to balance the richness. Decorate with the raspberries and set on plates. Serve with almond biscotti on the side.
Recipes from award-winning chef, Neven Maguire, of MacNean House & Restaurant, Blacklion, Co. Cavan.
For more see, http://www.nevenmaguire.com/