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Smoked salmon tagliatelle with Jameson

An unlikely pairing, but a delicious one that you simply need to try for yourself!
Recipes • 19 Nov 15

Neven's Seared rib-eye with Jameson

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.
Recipes • 19 Nov 15

Neven Maguire's Killybegs Fish Pie

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!
Recipes • 03 Apr 17

Ham, Irish cheese and pickled shallots

A lovely, rustic and Irish after-meal accompaniment
Recipes • 19 Nov 15

The Best Ever Irish Coffee

I’ve perfected this recipe over time and believe it really is the best ever Irish coffee.
Recipes • 19 Nov 15

Chocolate Truffle Caramel Cake

Cadburys have been making chocolate in Ireland since 1932 and many of their products are made exclusively in Ireland for the Irish consumer. It is the only large scale chocolate maker to use fresh milk, hence the name of its most popular bar, Dairy Milk. All of the milk comes from Kerry and Cork where it goes to make chocolate 'crumb', the base ingredient for the bars.
Recipes • 19 Nov 15

Smoked Belly of Pork with Creamed White Beans and

We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.
Recipes • 19 Nov 15

Coconut Floating Islands with Coole Swan Crème Ang

A modern twist on a classic French dessert consisting of meringue floating on a Creme Anglaise (vanilla custard) flavoured with Coole Swan dairy cream liqueur. The meringues are prepared from whipped egg whites, sugar and vanilla extract, then quickly poached. Neven serves it with a sugar spun basket and raspberries.
Recipes • 19 Nov 15

Deconstructed prawn cocktail

A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.
Recipes • 19 Nov 15

Beef satay with pickled cucumber

Another one of my family favourites. I have my eldest brother Kenneth to thank for this recipe, which he always makes for a family gathering. It works equally well with chicken or pork and is great cooked on the barbecue
Recipes • 19 Nov 15

Pizza bread

Children and adults love this pizza bread that we serve in the restaurant. It’s also great for a barbecue and is just that little bit different. Feel free to vary the toppings depending on what you fancy
Recipes • 19 Nov 15

Crispy Goat’s Cheese with Beetroot Panna Cotta

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.
Recipes • 19 Nov 15

MacNean Brioche

The perfect brioche has a delicious rich, buttery flavour, yet it doesn’t leave a trace of butter on your fingertips or an aftertaste on the palate. This is another recipe given to me by my good friend Léa Linster
Recipes • 19 Nov 15

MacNean Wheaten Bread

Everyone claims to have a great family recipe for wheaten bread. I've experimented with a lot of recipes over the years and this is deinitely the best I've tasted to date. It has a lovely sweet flavour but is still very much a savoury bread
Recipes • 19 Nov 15

Pork and Wild Mushroom Wontons with Chinese Black

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.
Recipes • 19 Nov 15

Vera’s Seafood Chowder

This is a very filling soup that is actually a recipe of my mum's that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour
Recipes • 19 Nov 15

MacNean Cheesecake with Raspberries and White Choc

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.
Recipes • 19 Nov 15

Crispy Duck Mango Salad

It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.
Recipes • 19 Nov 15

Air-Dried Beef Carpaccio with Roasted Beetroot and

This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.
Recipes • 19 Nov 15

Blade of beef and thyme hotpot

Using Irish brand Barry's Tea in a unique way to infuse flavour into this family dinner.
Recipes • 19 Nov 15

Goat cheese and onion filo tarlets

Boilie goat's cheese and caramelised onion filo tarlets with Ballymaloe Relish
Recipes • 19 Nov 15

Sausage and red onion soda farls

Very simple, very tasty and very moreish. I like to use sausages from a good quality butcher as the flavour will always be so much better.
Recipes • 19 Nov 15

Twice-baked Cheese Soufflé

Impress friends or family with this recipe in your repetoire
Recipes • 19 Nov 15

Potato and Herb Pancakes: Neven Maguire

My grandmother, Susan Maguire, always made boxty for my family every Halloween and Easter. I look forward to those meals as much as Christmas dinner. This is a modern version of boxty.
Neven Maguire • 07 Feb 17

MacNean Mint Chocolate Truffles: Neven Maguire

These truffles make wonderful gifts for friends (if you can bear to give them away!).
Chocolate • 18 Jan 17
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