Smoked salmon tagliatelle with Jameson

From: Neven Maguire: Home Chef

An unlikely pairing, but a delicious one that you simply need to try for yourself!

Hollandaise Sauce

From: Neven Maguire: Home Chef

Making your own is very easy.

Wild Mushroom Butter

From: Neven Maguire: Home Chef

Gorgeous on toasted bread.

Chocolate and hazelnut roulade with raspberries

From: Neven Maguire: Home Chef

This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way…

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

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 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.

Curried Chicken Spring Rolls with Pineapple Salsa

From: Neven Maguire: Home Chef

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Pizza Tart with Irish Brie

From: Neven Maguire: Home Chef

A versatile tart with all of the familiar pizza flavours but on a crisp puff pastry base. Try to use the all butter puff pastry, which is now widely available, as the flavour is so much better. If you don’t fancy using Brie try slices of mozzarella or goat’s cheese.

Creamed Leeks

From: Neven Maguire: Home Chef

Great with so many dishes.




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