Lamb samosas with raita

From: Neven Maguire: Home Chef

A delicious crispy samosa served with a mint yoghurt dip.

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Baked Pears with Walnuts and Golden Syrup

From: Neven Maguire: Home Chef

This dessert is perfect for a cold winter’s day and of course you could use honey instead of the golden syrup. It would also be delicious served with some custard…yum…

A Study of Shellfish

From: Neven Maguire: Home Chef

This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's a wonderful showcase for the fantastic produce that is harvested from our ocean and our customers love it.

Mulled Fruit Trifle

From: Neven Maguire: Home Chef

My Mum always made this trifle for special occasions when I was growing up. I just loved helping - especially with the cleaning of the bowls - and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

There is something very exciting about a whole roast chicken brought to the table - to me it reminds me of family Sunday lunches. The flavours here are really fantastic and really penetrate the flesh of the chicken.

Passion Fruit Panna Cotta

From: Neven Maguire: Home Chef

Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.

Chocolate Truffle Caramel Cake

From: Neven Maguire: Home Chef

Cadburys have been making chocolate in Ireland since 1932 and many of their products are made exclusively in Ireland for the Irish consumer. It is the only large scale chocolate maker to use fresh milk, hence the name of its most popular bar, Dairy Milk. All of the milk comes from Kerry and Cork where it goes to make chocolate 'crumb', the base ingredient for the bars.

Orange and Vanilla Madeleines

From: Neven Maguire: Home Chef

Enjoy with coffee or a cup of tea.

Braised Shoulder of Lamb with Mediterranean Couscous

From: Neven Maguire: Home Chef

A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.




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