In the first programme of this brand new series of Home Chef, Neven meets Michael Quinn, head chef of Waterford Castle who demonstrates how to cook perfect leg of lamb steaks. Neven prepares air-dried beef carpaccio with roasted beetroot and mustard cream this week and also lets viewers into the secret of making his hugely popular MacNean Cheesecake with raspberries and white chocolate.
This week Neven heads to Rosslare in Co Wexford where Eugene Callaghan, head chef of Kelly’s Resort Hotel, demonstrates how to make a delicious Trio of Chicken. Vera’s Seafood Chowder with MacNean wheaten bread is also on the menu in this week’s programme and Neven also makes Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce.
Neven Maguire prepares delicious MacNean Eggs Benedict and Crispy Goat’s Cheese with Beetroot Pannacotta in his family restaurant in Blacklion in this week’s programme. And guest chef and owner of Dublin’s Michelin starred Chapter One restaurant, Ross Lewis, demonstrates how to make the perfect Assiette of Pork.
Neven travels to London in this week’s programme where he gets a masterclass in baking the perfect Tarte Tatin from Gordon Ramsey’s head chef Clare Smyth in the three Michelin star Gordon Ramsey Restaurant. Back home in his own MacNean House restaurant, Neven demonstrates a delicious deconstructed Prawn Cocktail and Pizza Bread, and he also prepares Beef Satay with Pickled Cucumber.
Neven meets one of the restaurant industry’s young guns Graham Neville, head chef in Restaurant 41 in Residence on St. Stephen’s Green, Dublin . Graham prepares Lamb Tartare as a starter and also a delicious main course using turbot. Neven prepares Smoked Belly of Pork with creamed white beans and date jam as his main course this week. Then for pudding, he makes Coconut Floating Islands with Coole Swan crème anglaise, raspberries and a spun sugar basket.
Beautifully cooked beef cheek and beef steak are on the menu when Neven Maguire, Ireland’s most popular TV chef, visits Agnar Sverrisson, head chef and co-proprietor of the 1 Michelin star restaurant Texture in London for this week’s masterclass. This programme also sees Neven produce the perfect breakfast, preparing MacNean special porridge with honey and cream, and scrambled eggs with Burren smoked salmon. Puddings also feature this week when Neven makes vanilla crème brulee with poached Irish apple compote.
Neven Maguire is in Howth, Co Dublin this week where Aidan McManus, owner and head chef at the famous King Sitric Restaurant, demonstrates his own delicious take on preparing Hake with Tomato Vinaigrette. Also in this programme, Neven prepares Breast of Duck with Sweet Potato Fondants and his very popular MacNean celebration Cake.
This week Neven travels to the Léa Linster restaurant in Luxembourg and meets Léa, owner and head chef, in her 1 Michelin star restaurant where she demonstrates how to cook the perfect Rack of Irish Lamb. Neven’s own dishes this week include Curried Chicken Spring Rolls with Pineapple Salsa and a mouthwatering Trio of Chocolate dessert.
Neven visits one of Dublin’s most popular Michelin-starred restaurants this week to meet L’Ecrivain owner Derry Clarke for a masterclass in Derry’s delicious Assiette of Irish Beef. Neven’s own menu in this week’s programme includes Duck Confit with crispy fried vegetables and his famous Raspberry Plate. This gorgeous dish includes Baked Raspberry Shortcake, Buttermilk Mousse, Raspberry and White Chocolate Parfait and Raspberry Sorbet.
Neven is in London this week at the 1 Michelin star L’Autre Pied Restaurant where head chef Andy McFadden prepares a delicious dish of Scallops Ceviche. Neven cooks Rump of Local Lamb with Pea Puree and Rosemary Jus in this week’s programme; and also a gorgeous dish called ‘The Orchard’ which includes Apple Pannacotta with Apple Jelly, Glazed Apple Tart, Apple Crumble and Apple Parfait.
Neven is in Dublin this week where he meets Guillaume Lebrun, head chef at Restaurant Patrick Guilbaud , as Guillame prepares Lobster Ravioli at the 2 Michelin star restaurant. Neven makes Braised Shoulder of Lamb with Mediterranean Cous Cous, back in his own MacNean Restaurant. And for pudding, he prepares delicious Passionfruit and Orange Jelly with vanilla yoghurt and granita.
Neven meets Mickael Viljanen this week as the head chef of The Greenhouse, Dublin gives him a masterclass in preparing Partridge with Pumpkin. Neven’s own dishes include fillet of dry-aged beef with braised blade and celeriac puree as well as a delicious Baked Alaska to finish.
Neven returns to Restaurant Léa Linster (1 Michelin star) in Luxembourg, in this final programme of the current series, where owner Léa creates the perfect Crème Brulee. Neven prepares Celeriac and Baby Carrot Risotto with sherry vinegar caramel and crispy potato rosti this week, followed by Seared Scallops with Confit of Pork Cheek and cauliflower textures.