Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

From: Neven Maguire: Home Chef

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

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.

Potato Gnocchi

From: Neven Maguire: Home Chef

Great comfort food.

Smoked Salmon and Crab Tart

From: Neven Maguire: Home Chef

You can make the pastry case for the tart up to 24 hours in advance, but if you're short of time use shop-bought pastry or a ready-made pastry case instead.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.

Spicy Chicken Salad with Avocado Salsa

From: Neven Maguire: Home Chef

For a more formal presentation, spoon the avocado salsa into 10cm (4in) cooking rings set on serving plates and ladle the balsamic cream around each one. Arrange the spicy chicken on top and garnish with a small mound of lightly dressed salad leaves.

Maple glazed ham with pineapple salsa

From: Neven Maguire: Home Chef - Christmas Special

A crowd pleaser that tastes equally good cold as it does hot.

Venison Steaks with Stewed Plums and Roasted Garlic Mash

From: Neven Maguire: Home Chef

I love venison and think it’s vastly underrated.

Chicken Liver Pâté with Fig Jam

From: Neven Maguire: Home Chef

This recipe can be prepared ahead and will keep for 3-4 days in the fridge. I love the contrast between the fig jam and the pâté and tend to serve it in the restaurant with some crusty bread and a salad.




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