Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

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!

Honey and Clove Sauce

From: Neven Maguire: Home Chef

A great accompaniment.

Swiss Chard and Ricotta Ravioli

From: Neven's Food from the Sun

Neven Maguire teams Ricotta Ravioli with Swiss Chard, Parmesan Shavings and Toasted Pine Nuts

Frozen coffee milkshake

From: Neven Maguire: Home Chef

A quick and delicious recipe that may have never crossed your mind to make at home!

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.

Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

Chestnut and Wild Mushroom Soup with Smoked Duck

From: Neven Maguire: Home Chef

Stock up on cans of vacuum-packed chestnuts, which are normally readily available in good delis, shops and large supermarkets at Christmas time. If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck.

Gratin of Hake, Prawns and Basil on a Bed of Spinach

From: Neven Maguire: Home Chef

In Neven Maguire's dish the flavour contrasts beautifully with the fish.

Roast Chicken with Lemon, Garlic and Thyme

From: Neven Maguire: Home Chef

There is something very exciting about a whole roast chicken brought to the table - to me it reminds me of family Sunday lunches. The flavours here are really fantastic and really penetrate the flesh of the chicken.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register