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.

Vanilla Crème Brûlée with Poached Irish Apple Compote

From: Neven Maguire: Home Chef

A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Steak Sandwich with Chilli Butter

From: Neven Maguire: Home Chef

Here's an idea for something a little bit different the next time you fancy a steak. This steak sandwich with chilli butter is so delicious that it's hard to believe how little time it takes to prepare.

Creamed Leeks

From: Neven Maguire: Home Chef

Great with so many dishes.

Ham, Cheese and Egg Crêpes with Griddled Asparagus

From: Neven Maguire: Home Chef

This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

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.

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.

Mulled Fruit Trifle

From: Neven Maguire: Home Chef

My Mum always made this trifle for special occasions when I was growing up. I just loved helping - especially with the cleaning of the bowls - and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!




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