This week Neven stays very close to home when he visits fellow Cavan man Michael Maguire in Virginia to get the lowdown on great pork for his main course of Pork Fillet with Basil and Pine Nut Stuffing:"This is based on a recipe that I first cooked at college", says Neven. "I made it again a while ago and was reminded of how good it is! The meat really needs to be marinated overnight to get the best flavour."
To start, Neven makes beautifully crisp Courgette and Parmesan Rostis with a simple and delicious tomato dressing, accompanied by Mediterranean (gluten free) bread. And he finishes this week's menu with Petit Fours to delight those of us with a sweet tooth!
In this new series, Neven shares his expertise generously and shows both novice and experienced chefs how to cook more than 40 delicious and appealing recipes which can be enjoyed by appreciative friends and family. A keen supporter of local food producers, in this series Neven visits 13 different Irish food producers and then incorporates those quality ingredients into his delicious recipes.
Almost all of the recipes Neven demonstrates are featured on the menu in his award winning restaurant in Blacklion, Co Cavan.
At a time when the Restaurant Association of Ireland reckons that one in three restaurants will close because of the recession, Neven's restaurant is booked solidly on Friday and Saturday nights six months ahead.
Neven Maguire: Home Chef is sponsored by Bord Bia, the Irish Food Board. The purpose of this sponsorship is to increase consumer understanding of the Bord Bia Quality Mark on packs of red meat, poultry, fresh produce and eggs in retail outlets in the Republic of Ireland and encourage them to choose products with the Quality Mark when shopping.