Recipe by Neven Maguire
From: Neven Maguire: Home Chef
A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.
Served with Tarragon Jus with Pea and Mint Puree. This dish can be prepared well in advance as, once wrapped in the potato crust, the lamb will sit happily for an hour or two before roasting.
From: Four Live
This is one of the first things I remember learning to cook at catering college. It’s great if you fancy something sweet but don’t have much in the cupboard.
Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.
This is a southern Thai dish that I picked up on my travels. The broth has a fragrant, spicy flavour and is great for lunch or as a light dinner.
This is actually quite a light pudding that has all of the flavour of caramel without any of the sticky sweetness. It’s actually very simple to make and benefits from being made well in advance
From: Neven Maguire: Home Chef - Christmas Special
A delicious twist on the classic Christmas turkey with orange and rosemary.
From: Neven's Food from the Sun
A delicious pasta dish from Neven Maguire.
A tasty dish from Neven Maguire on the Today Show.
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.
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