Rhubarb and Orange Crumble Cake

From: Neven Maguire: Home Chef

This versatile cake is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream but it would also be good with crème fraiche, clotted cream, vanilla ice cream or custard.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Classic Tarte Tatin with Cinnamon and Vanilla Syrup

From: Neven Maguire: Home Chef

Yet another classic French recipe, Tarte Tatin always looks great and tastes fabulous and this one is made with ready-rolled puff pastry for ease.

Queen of Puddings

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.

Chocolate Delice

From: Neven Maguire: Home Chef

This Chocolate Delice consists of a layer of chocolate sponge soaked with coffee syrup and chocolate filling. It's completely delicious.

Hake with Cassoulet of Beans and Chorizo

From: Neven Maguire: Home Chef

Hake has a lovely soft texture and slight sweetness when it's very fresh. It's highly regarded by chefs, as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. The combination of the chorizo and beans gives this dish a real Spanish flavour.

Killybegs Fish Pie

From: Neven Maguire: Home Chef

Fish pie is a real staple of Irish family cooking and everyone has their own way of making it. This is my version and usually results in lots of very clean plates when it comes to washing up!

Mango Gel

From: Neven Maguire: Home Chef

Very quick and easy.

Crispy Goat's Cheese with Apple and Hazelnut Salad

From: Neven Maguire: Home Chef

If you prefer to bake the goat's cheese, simply cook it in an oven preheated to 180°C (350°F/gas mark 4) for another 5-10 minutes, until warmed through and soft. Look for Irish apples in the supermarket, particularly when they are in season, and if they're not there, ask the manager why! Apples are one of our few indigenous fruits and there is no excuse for the shops not supporting Irish farmers.

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.




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