Neven Maguire - BBQ's
Recipes by award-winning chef, Neven Maguire, of MacNean House & Restaurant and the Neven Maguire Cookery School, Blacklion, Co. Cavan. Neven is Brand Ambassador for the ‘Simply Better’ food collection at Dunnes Stores.
WARM STEAK SALAD WITH HORSERADISH MUSTARD AND BALSAMIC VINEGAR
1 tbsp rapeseed oil
4 x 200g (7oz) striploin steaks, trimmed
150g (5oz) mixed salad leaves
1 large carrot, cut into thin strips
1 beetroot, peeled and cut into thin strips
1 red onion, thinly sliced
½ celeriac, peeled and cut into thin strips
micro greens, to garnish (optional)
edible flowers, to garnish (optional)
1 garlic clove, crushed
2 tsp creamed horseradish
1 tsp Dijon mustard
2 tbsp extra virgin rapeseed oil
1 tsp balsamic vinegar
1 tsp chopped fresh coriander
4 tbsp beef stock
sea salt and freshly ground black pepper
Method: Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature. To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the extra virgin rapeseed oil and balsamic vinegar to form a dressing. Season to taste and add the coriander. Set aside until needed.
Heat the rapeseed oil in a large heavy-based frying pan over a medium heat. Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare. Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.
Add the beef stock to the frying pan that you’ve cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment. Whisk into the dressing. Place the salad leaves and
vegetables in a large bowl and lightly coat with the dressing. Divide among plates, then carve the steaks into thin slices and arrange on top. Drizzle over any remaining dressing and garnish with the micro greens and the edible flowers, if using, to serve.
To BBQ - Heat the grill to high. Turn the steaks frequently to ensure even cooking and cook until golden brown and slightly charred, usually 4 – 5 minutes.
SALMON PARCELS WITH BROCOLLI
• 4 x 100g salmon fillets (bones and skin removed)
• 2 tbsp low salt soy sauce
• 1 tbsp clear honey
• Juice of 1 lime
• 1 clove garlic crushed
• 300g tender stem brocolli
• 1 small piece of ginger cut into match sticks
• 1 tbsp rapeseed oil
• 1 tbsp sesame seeds
• Cooked rice to serve
• Chopped spring onion to garnish
• Whisk together the soy, honey, lime juice, garlic and sesame seeds, set aside
• Cut out 4 squares of tinfoil
• Brush each piece of foil with oil
• Fill the parcels with a couple of the broccoli stems on each one and sit the salmon on top
• Scatter over the ginger
• Spoon the sauce over each salmon fillet & drizzle with extra oil.
• Fold over the edges of the foil together to seal and place the parcels on a baking sheet
• To cook the parcels, preheat the oven to 180°C fan
• Place the parcels in the oven for 15-20 minutes
To BBQ – Preheat the BBQ to a high heat. Place the fish in its foil with the marinade as above.
Cook for 10 – 15 minutes or until the fish is easily flaked with a fork.
Vietnamese-Style Grilled Five Spice Chicken Thigh Salad
· 3 garlic cloves, sliced
· 1 large shallot, roughly chopped
· 1 tbsp minced fresh root ginger
· 2 tsp sugar
· 4 tbsp dark soy sauce
· 4 tbsp Thai fish sauce (nam pla)
· 1/2 tsp Chinese five-spice powder
· 8 Quality Assured boneless chicken thighs
· 1/2 head iceberg lettuce, core removed and shredded
· 1 firm ripe mango, peeled, stone removed and cut into julienne
· 4 spring onions, thinly sliced
· 50g (2oz) roasted cashew nuts, roughly chopped
· good handful fresh coriander leaves
· 4 tbsp Donegal Rapeseed oil
· 2 tbsp rice wine vinegar
· 1 tbsp soy sauce
· 1 tbsp finely minced ginger root
· 1 garlic clove, crushed
· 1 tsp toasted sesame oil
· salt and freshly ground black pepper
To make the marinade, place the garlic in a mini food processor or blender with the shallot, ginger and sugar, then blend to form a paste. Transfer to a small bowl and whisk in the soy sauce, Thai fish sauce, five-spice powder and several grinds of pepper.
Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs several times in the marinade. Bring back to room temperature before cooking and wipe off any excess marinade with kitchen roll.
Heat a frying pan over a medium heat. Add the oil to the pan, then place the chicken thighs in it skin-side down. Cook for 20-25 minutes until the skin is nice and crispy.
When you can see that the chicken thighs are nicely browned and that the flesh is almost but not quite cooked through. Turn them over and cook for another 5-6 minutes until completely cooked through and tender. Remove from the heat and leave to rest in a warm place for 5 minutes.
Place in a large bowl with the lettuce, mango, spring onions, cashew nuts and coriander.
To make the dressing, place the rapeseed oil in a small bowl with the vinegar. Whisk until blended, then stir in the soy, ginger, garlic and oil. Season to taste.
Use the dressing to lightly dress the salad, tossing gently until evenly combined. Arrange on plates and serve the remaining dressing in a small jug so that your guests can help themselves.
To BBQ –
Pre-Heat BBQ to a medium/high heat. Place chicken on the grill, skin side down and cook until skin browns – about 8 minutes. Turn the chicken over the continue grilling until cooked through, about 8 minutes longer.
SATAY PRAWN STICKS WITH GRIDDLED LIMES
13 sticks of lemongrass
2 garlic cloves, finely chopped
120ml (4fl oz) coconut milk
6 tbsp light soy sauce
2 tsp palm sugar
24 raw, headless tiger prawns, tails intact – about 600g (1lb 5oz)
spring onion and red chilli curls, to serve
rapeseed oil, for brushing
steamed Thai fragrant rice, to serve
50ml (2fl oz) rice wine vinegar
1 tsp palm sugar
1 baby cucumber or a 5cm (2in) piece, seeded and finely chopped
1 bird’s eye red chilli, seeded and finely chopped
2 tsp chopped roasted peanuts
Remove the tough outer leaves from one stick of lemongrass and finely chop the centre core. Grate the rind from one of the limes and squeeze out the juice. Place both in a non-metallic dish and add the garlic, coconut milk, soy sauce and palm sugar. Mix well to combine, then add the prawns. Set aside to marinade for about 15 minutes (or up to 2 hours in the fridge is fine). Cut the remaining two limes into small wedges (you'll need 12 wedges).
To make the dipping sauce, whisk together the vinegar and palm sugar in a small bowl, then add in the cucumber and chilli. Transfer to small serving bowls and sprinkle over the peanuts.
To make spring onion and red chilli curls, cut the green parts of one or two spring onions into two or three segments, then slice lengthways as thinly as possible with a paring knife. Place in a bowl of ice water for a few minutes, until they start to curl up. Remove and set aside. Cut the red chilli in half lengthways and scrape out the seeds, then slice lengthways into very thin strips and place in the bowl of ice water until they start to curl up too.
To thread the skewers, push two marinated prawns onto each lemongrass stick and finish with a lime wedge. Alternatively, you could use 12 x 15cm (6in) metal skewers or bamboo skewers that have been soaked in cold water
To BBQ – On a medium heat, BBQ the skewers for about three minutes on each side or until pink all over. Serve immediately.
LEMON POSSET WITH PASSION FRUIT
• 600ml cream
• 100g caster sugar
• Juice and rind of 1 lemon
• 1 large passion fruit
• 1 Vanilla Pod, seeds only
• Shortbread, to serve
• Place 600ml of cream in a pan with the sugar, vanilla pod, passion fruit seeds, lemon rind and juice.
• Bring to the boil
• Pour into a jug
• Pour into 4-6 stemmed glasses, depending on their size.
• Chill for at least 1-2 hours, but overnight is best.
This is delicious with Pavlova, Ice Cream and Pancakes
• 8 oz Mixed Berries from pat Clarke (Strawberries, Blackberries, Raspberries, Blueberries)
• 2 tbsp crème de cassis
• 1 tbsp chopped basil/mint
• 1 tsp Vanilla Extract
• Pour the crème de cassis and vanilla extract over the mixed berries.
• Add in the basil/mint & cover with cling film and shake
• Leave to infuse, overnight is best
MACERATED PAT CLARKE STRAWBERRIES
8 oz Pat Clarke Strawberries chopped
2 tbsp crème de cassis
1 tsp Vanilla Extract
1 tsp mint or basil chopped
Pour the crème de cassis and vanilla extract over the strawberries. Cover with cling film and shake. Leave overnight to infuse.