Baked Figs with Parma Ham

From: Neven Maguire: Home Chef

A delicious dish pairing figs with a some Parma ham from Neven Maguire.

Assiette of Rare-Breed Pork (Caramelised Belly, Smoked Bacon-Wrapped Fillet and Pork and Leek Sausage)

From: Neven Maguire: Home Chef

We always use rare breed saddleback pork, which really has the most wonderful flavour. There are lots of craft butchers now making their own sausages.

Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin

From: Neven Maguire: Home Chef

They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.

Sticky Beef Skewers

From: Neven Maguire: Home Chef

These are incredibly moreish, be warned!

Cointreau Infused Strawberry Meringues

From: Neven Maguire: Home Chef

These meringues have a crisp exterior and delicious, marshmallow-like centres. They will keep for at least one week in an airtight container, just add the strawberry topping just before serving or the meringues will go soft.

Basque Hake with Sizzling Chorizo and Clams

From: Neven Maguire: Home Chef

Packed full of Spanish flavours, I just love this Basque inspired hake dish with a green salad and a nice bottle of crisp dry white wine. Hake is the most popular fish in Spain, but of course you could substitute with cod or haddock with excellent results.

Pizza bread

From: Neven Maguire: Home Chef

Children and adults love this pizza bread that we serve in the restaurant. It’s also great for a barbecue and is just that little bit different. Feel free to vary the toppings depending on what you fancy

Butterscotch Sauce

From: Neven Maguire: Home Chef

For your Sticky Toffee Pudding - and many other treats!

Goat cheese and onion filo tarlets

From: Neven Maguire: Home Chef

Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish

Duck Confit with Savoy Cabbage

From: Neven Maguire: Home Chef

You'll need about 1 litre (1¾ pints) of duck fat for this recipe, but if you don't have that much, you can easily use some peanut oil or chicken fat to top up the quantity. Of course, you could also use shop-bought duck or goose fat or reuse some that has been stored in the fridge.




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