Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.

Moroccan Lamb Tagine

From: Neven Maguire: Home Chef

I like to make my tagines a little richer than is traditional in Morocco. This involves browning the meat, frying off the spices, reducing the sauce and cooking it all gently in the oven with the delicious Medjool dates. The flavour of this tagine only improves with time - just leave it to cool completely, then place in the fridge for up to 2 days. This also allows any excess fat to rise to the top so that it can be easily removed. Flaked almonds are sprinkled on top just before serving, as is the custom in the Middle East.

Braised Beef Cheek with Roasted Garlic Mash

From: Neven Maguire: Home Chef

Ask your local butcher for beef cheeks as you will not find them in the supermarkets. They really are the most tender meat you’ll ever have tasted!

MacNean Cheesecake with Raspberries and White Chocolate

From: Neven Maguire: Home Chef

In the restaurant, we serve this cheesecake with a Jammie Dodger and sometimes a nice Quenelle of Raspberry Sorbet or Raspberry Ripple Ice Cream. The cheesecake itself is really light, as we use a light cream cheese from Jane and Kieran Cassidy, who run Kilbeg Dairy Delights in Kells, Co Meath. Look out for their products, as they really do have the most wonderful range of soft cheeses and yoghurt. I like to decorate the plate with dried raspberries and baby Maltesers, both of which are available from good catering suppliers.

Salmon and Spinach en Croute

From: Neven Maguire: Home Chef

Place on warmed plates with some dressed salad leaves.

Wilted Spinach

From: Neven Maguire: Home Chef

Great nourishment.

Goat's Cheese Paté with Apricot Relish

From: Neven Maguire: Home Chef

This sweet and sour relish is the perfect accompaniment for the creamy saltiness of the peppered goat's cheese rolled in fresh herbs.

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.

Asparagus Soup with Bellingham Blue and Croutons

From: Neven Maguire: Home Chef

Bellingham Blue has to be one of the most divine cheeses in the world. Its layers of blue-veined creaminess are both seductively rich and delicate, making it a perfect partner for asparagus. Here I've served the soup hot, but it is also delicious chilled.

Roasted Vegetable and Chickpea Salad with Feta

From: Neven Maguire: Home Chef

The trick to roasting vegetables is not to overcrowd the roasting tin - it should be large enough so that the vegetables can be spread out in a thin layer.




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