For Neven Maguire’s Home Chef Christmas special this year, Neven serves up some impressive but easy to create festive dishes. For a starter, or to serve at a party, Neven makes a platter with air dried beef, continental-style ham and rocket rolls, pickled beetroot and goats cheese, and spiced beef croquettes. Last year, Neven’s recipe for buttermilk marinated turkey led to buttermilk shortages! This year’s method for cooking a turkey crown with spiced butter is bound to be just as popular. Cider glazed ham is followed by chocolate truffles and a spectacular plum pudding parfait.
After two years of producing brand new recipes for Christmas (turkey crown marinated in buttermilk, and plum pudding parfait, were both very popular), Neven is preparing a thoroughly traditional Christmas this year, but with imaginative ways of cooking the ham, turkey and lamb.
Neven Maguire is back with another delicious Christmas special, and as always a few surprises and twists to the traditional Christmas dinner.
Neven visits John Joe and Veronica Connolly of Connolly's Organic eggs in Carrickroe, Co Monaghan. In the first programme of Neven Maguire: Home Chef, Neven visits John Joe and Veronica Connolly of Connolly’s Organic eggs in Carrickroe, Co Monaghan. He then cooks a delicious menu starting with smoked salmon and asparagus custard tart, followed by duck confit with Savoy cabbage and red onion;finishing with white chocolate Tiramisu for dessert.
Neven visits The Organic Centre in Leitrim and prepares another delicious menu. In the second programme of the series, Neven visits Hans Wieland at The Organic Centre, in Rossinver Co. Leitrim and uses some delicious beetroot from the centre for his starter of Borscht with soured cream and Mediterranean gluten free bread. Neven prepares a main course of braised featherblade of beef with celeriac mash, smoked bacon and baby mushrooms. And Ameretti grilled peaches with lemon mascarpone cream make a delightful end to this week’s menu.
Neven visits Kettyle Irish Foods famous for their dry aged steak which forms his main course in another delicious menu In the third programme of the series, Neven visits Kettyle Irish Foods in Co Fermanagh and talks to MD Maurice Kettyle about the process known as dry ageing. This is a time-honoured maturing process, allowing the meat to mature as nature intended and making it more tender, succulent and tasty. The popular chef then prepares Curried Chicken Spring Roll with Mango Salsa to start this week’s delicious menu, followed by Rib Eye steak with mushroom butter and a very special potato gratin using garlic and bacon.
RTÉ LIFESTYLE: Braised shoulder of lamb and spicy Thai soup are on Neven's menu this week In the fourth programme of the series, Neven highlights delicious Irish lamb with a visit to Cavan producer, Gerry McCabe in Ballyjamesduff. He later prepares Braised Shoulder of Lamb accompanied by Champ and Roasted Root Vegetables as this week’s main course. Neven moves a little further afield for this week’s exotic starter of Chicken and Coconut Soup with Galangal which is a hot spicy, sweet soup made with coconut milk. “While travelling around Thailand, my wife Amelda and I tasted many versions of this, including a vegetarian one made with tofu. You may have to visit an oriental supermarket for some of the ingredients but this delicious dish is well worth the effort!” says Neven. Neven then completes this week’s menu with Warm Pear Cake with Frangipane Butterscotch Sauce
Lamb Samosas, Gratin of Hake with Prawns, Spinach and basil followed by Passion Fruit Panna cotta with Poached Autumn Berries are all on Neven's menu this week. This week Neven heads to Meath to meet Pat Clarke of Clarke’s Soft Fruits where he chooses some fresh fruits for a delicious pudding to complete this week’s menu. In the kitchen he begins with his starter of Lamb Samosas with Raita which is followed by a beautiful main dish of Gratin of Hake with Prawns, Spinach and basil. Neven then prepares Passion Fruit Panna cotta with Poached Autumn Berries to finish:“What makes this version a little different is the addition of coconut milk which gives a truly exotic flavour”, says Neven. “The thin layer of passion fruit jelly on the top looks really stunning.”
Pork Fillet with Basil and Pine Nut Stuffing, crisp Courgette and Parmesan Rostis and Petit Fours are on Neven's menu this week This week Neven stays very close to home when he visits fellow Cavan man Michael Maguire in Virginia to get the lowdown on great pork for his main course of Pork Fillet with Basil and Pine Nut Stuffing:“This is based on a recipe that I first cooked at college”, says Neven. “I made it again a while ago and was reminded of how good it is! The meat really needs to be marinated overnight to get the best flavour.” To start, Neven makes beautifully crisp Courgette and Parmesan Rostis with a simple and delicious tomato dressing, accompanied by Mediterranean (gluten free) bread. And he finishes this week’s menu with Petit Fours to delight those of us with a sweet tooth!
This week Neven visits Lissadell House and Gardens in Co Sligo and enjoys a stroll around the magnificent grounds with owner Isobel Cassidy. He then makes a delicious starter of Seared Scallops with Sauce Vierge, followed by Loin of Lamb in Crispy Potato Crust with Pea and Mint Puree and Tarragon Jus.
Neven continues his sojourn in Sligo this week where prepares Venison Steaks with Plums.
Neven cooks Wild Mushroom Strudel after a visit to Kerrigan's Mushrooms in Kells, Co. Meath.
Neven heads back to Cavan for this week’s menu where he checks out the free range chickens reared by Kenneth Hall in Drumeague, near Baileboro before preparing Pot Roasted Chicken with Herby Garlic Butter. Neven starts the meal with Prawns in Kataifi Pastry with Lemon Mayonnaise, and finishes with mouthwatering Chocolate Fondants with Poached Cherries
Neven is still in Cavan this week as he meets beef farmer Sean Higgins before preparing this week’s starter of Beef (fillet) Capriccio with Horseradish Cream and Rocket. His delicious main course of Salmon and Spinach en Croute is followed by Coconut Crème Brûlée with Spun Sugar and Poached Rhubarb.
Neven’s final programme in the current series sees the hugely popular Cavan chef heading for the high seas at St. John’s point near Killybegs in Co Donegal, as he goes squid fishing with local fisherman Danny Ellison. Neven prepares Thai Seafood Laksa for the delicious main course this week: “This is a Southern Thai dish that I picked up on my travels”, says Neven. “The broth has a fragrant spicy flavour and is great for lunch or as a light dinner. You could substitute the seafood with chicken, pork or beef, cut into wafer thin slices.” Neven starts his final menu with Spicy Goat’s Cheese with Polenta, Chilli Jam and Pesto, and finishes with a flourish by preparing Pineapple Carpaccio with Passionfruit Syrup.
Neven visits Paris and meets Jacques Cagna, a Michelin-starred chef who is also a member of Bord Bia’s Chefs Irish Beef Club. Established by Bord Bia in 2004, the Chefs Irish Beef Club is an exclusive European forum which brings together some of the world’s leading Michelin Star chefs to collectively endorse the high quality of Irish beef by serving it in the finest restaurants across the Continent. Jacques only serves Irish beef at his restaurant in the 6th arrondissement in Paris and during this programme he shows Neven how to cook braised beef cheek. Neven will also prepare a roasted vegetable, chickpea and feta salad; an inverted Cashel Blue burger and an apple and almond tart.
Approximately 20% of the farmhouse cheese made in Ireland is exported to Britain, making it the premier export destination. (The UK is Ireland’s most important market for food exports.) Breda Maher, who makes Cooleeney cheese in Tipperary, represents some of the best Irish farmhouse cheese makers in London, where Neven meets her at Paxton and Whitfield, a cheesemonger in Piccadilly since 1797. Irish farmhouse cheese is also available in Sainsbury’s, Waitrose, Tesco, Marks and Spencer, Asda, Harrods and Selfridges. On the menu today: spicy chicken salad with avocado salsa, a pizza tart and vanilla crème brulee with apple compote.
The UK is the Ireland’s most important export market for food. More than 90% of Irish beef is exported, and the biggest market for Irish beef is the UK. Goodmans Steakhouse in the City of London sells a lot of Irish steak and Neven meets the head chef, Olly Bird, to find out what it is about Irish beef that his customers like. On the menu today: peppered monkfish and Chinese greens, ribeye steak with sauce Diane and autumn berry crumble with citrus cream.
France is the biggest export market for Irish lamb. Over the last three years Bord Bia have worked on a promotional campaign ‘Agneau Presto’ that is aimed at getting younger consumers to eat more lamb. Part of this campaign involves cooking lamb on specially designed tricycles and Neven cooks lamb stir fry for hungry tourists in front of Notre Dame. Neven also interviews sheep farmer James Murphy, who is in Paris to promote Irish lamb. On the menu tonight are salmon and asparagus wraps with a sun-dried tomato dressing, a butterflied leg of lamb and a mulled fruit trifle.
More than 90% of Irish beef is exported, and the biggest market for Irish beef is the UK. Jack O’Shea, originally from Tipperary, is widely regarded as one of the leading butchers in London, supplying Irish beef to many top restaurants as well as to Selfridges Food Hall, where he runs the meat counter. Neven goes to Selfridges to meet Jack and find out the secret of his success. On the menu in today’s programme are warm potato and herb pancakes with sautéed mushrooms, braised beef cheek with roasted garlic mash, and Cointreau-infused strawberry meringues.
The Germans eat more than twice as much butter per head as the Irish, seeing it as a healthy and natural product. The number one brand here is Kerrygold, selling over two million packs per week. Neven visits the factory, situated in Kerrygold Strasse, near Dusseldorf, to meet John Jordan, Kerrygold’s Director of Marketing. Germany is Ireland’s second most important export market for food and drink in continental Europe, with dairy produce accounting for a third of the exports. On the menu in today’s programme are a goat’s cheese paté with apricot relish, roast chicken with lemon, garlic and thyme and a blueberry tart.
France is the leading Eurozone market for Irish food and drink products, and the second largest global market after the UK. It’s Ireland’s biggest customer for lamb and seafood, second largest for beef, and third for whiskey. Anyone who has young children will be familiar with cheese strings, a lunch box staple. It’s made by Kerry Foods, who make a version for French children called Ficello – more than a million Ficello are sold each week. Neven meets Arnaud Laurent, head of marketing in France for Kerry Foods to discover how it is that, in a country where there are more than 365 different cheeses, one of French children’s favourite cheeses is made in Co Cork. At the other end of the scale, Neven also meets a neighbourhood cheesemonger who has just started to sell Irish artisan cheeses. Tonight’s menu includes French onion soup with an Irish twist, herb crusted turbot with potato purée and chive velouté, and sticky toffee pudding with Irish whiskey.
Neven visits London’s Chinatown where the majority of the “heads-on” duck sold are farmed in Co Monaghan by Silver Hill Foods Ltd. Silver Hill Foods has its own breed of duck, and sells its products, including ducks tongues, duck’s feet and feathers and down all over the world. Neven interviews Lyla Steele, the founder of the company at the Min Jiang Chinese Restaurant, overlooking Hyde Park. On the menu in today’s programme are a Crispy Shredded Chinese Duck Salad, Neven’s mother Vera’s Fish Pie and a chocolate hazelnut cheesecake.
Germany is Ireland’s second most important export market for food and drink in continental Europe. It imports a lot of Irish beef and Germany’s number one steakhouse chain sold 50,000 Irish steaks during a 3 week long promotion. Neven visits a Blockhouse restaurant to interview the manager and see how they cook the steaks. On the menu today are tempura of plaice with lemon mayonnaise, a steak sandwich with chilli butter; and chocolate brownie with fudge sauce and caramelized pecans.
Donegal Creameries make a yoghurt and oat snack called Rumblers which is especially popular in France, with supermarkets and Starbucks among the customers. The product is designed to suit the French taste for more lactic yoghurt. Neven meets Sheila Gilroy Collins, Marketing Director of Donegal Creameries in La Coupole, a famous Parisian brasserie, to find out more. On the menu today: chicken liver paté with fig jam, braised lamb shanks with barley and rosemary, and poached plums with amaretti and lemon marscarpone.
Fifteen years ago, Neven did some of his chef’s training at the Grand Hotel, Berlin, in what was formerly East Berlin. Germany is Ireland’s second most important export market for food and drink in continental Europe, with dairy produce accounting for a third of the exports. Baileys cream liqueur and Tullamore Dew whiskey are also particularly popular here. Neven has arranged to cook dinner for Irish Ambassador to Germany Dan Mulhall and his guests, including the former head of Dresdner Bank, the chairwoman of the German-Irish Parliament Group in the Bundestag and Ireland’s Honorary Consul General in Cologne. Neven meets Ambassador Dan Mulhall in front of the Brandenburg Gate for a quick guided tour of the main sites of the city before returning to the hotel to cook dinner. On the menu tonight: Roast Pumpkin Risotto, Rack of Irish Lamb with a herb crust, and Pears Belle Helene, served with a Chocolate and Baileys mousse.
Neven visits Amsterdam and cooks a crab tart, Irish stew, and rhubarb cake for the chefs at the Michelin-starred La Rive Restaurant at the Amstel Hotel. The Dutch eat more Irish beef per capita than in any of the other continental export markets, and Neven is on a mission to get them to eat more Irish lamb.
Neven travels to Madrid to cook a dinner for some food bloggers, hosted by the Irish Ambassador to Spain. Spain is the number one importer of fresh fish from Ireland and Neven cooks a dinner using Irish crab, hake, razor clams and scallops.
Ring of Kerry Lamb is a very new brand, started in 2009 by 35 sheep farmers in Kerry who realised that drastic action had to be taken to avoid the disappearance of their hill farming and shepherding traditions, and to remain in business. They now produce lamb 12 months of the year to meet the year-round demand for ‘spring’ lamb. Neven meets Denis Carroll, one of the farmers, on his farm near Killarney. Neven then cooks Lamb Rogan Josh and Raita and Pilau Rice in front of a small crowd in Avoca’s store in Rathcoole. Uniquely, Murphy’s uses only Irish barley and in part two of this first programme of his new series, Neven learns about how stout is made in the Kiln Bar at their Cork brewery. Despite owning a restaurant with its own bar, Neven has never pulled a pint, so he learns how to pull the perfect pint, and discovers why the ‘two part pour’ is just for show. In his kitchen in Blacklion, Neven cooks two pork dishes – Grilled Loin of Pork and Caramelised Shoulder of Pork.
Cadburys have been making chocolate in Ireland since 1933 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. Neven is given a tour of the factory in Coolock to see how Dairy Milk is made. In this second episode Neven makes Chocolate Truffle Caramel Cake and Chocolate Biscuit Cake This week Neven also visits Glenisk which is Ireland’s largest consumer of organic milk, used to make a wide variety of organic dairy products. A relative newcomer, this award-winning company has established itself as a respected brand in a very competitive field. Neven meets the owner and is given a tour of the factory. He also makes a delicious Butternut Squash and Pasta Bake, followed by Baked Pears with Walnuts and Double Cream.
This third programme in the brand new series of Home Chef features two household names which use Irish grain – wheat for Odlums and barley for Jameson. Neven meets one of the wheat farmers who grows for Odlums and then visits the mill where the company has been milling flour in Ireland for 165 years. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jameson is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and is produced in Midleton, Co. Cork where Neven goes to meet two of the master blenders and learn how whiskey is made. This week Neven cooks Seared Sirloin Steak with Mushrooms and Whiskey Sauce and also Pasta with Smoked Salmon and Whiskey in front of a small crowd in Avoca’s store in Rathcoole. And back home in Cavan he makes a delicious French Apple Tart and shows viewers how to make a very quick Quick recipe Cheddar Sables with Feta and Sun-dried Tomatoes.
Two well known companies use vast amounts of Irish fruit – Bulmers and Follain Jam. Neven travels to Clonmel to see how cider is made and find out about new methods of growing apple trees: the ‘fruit wall’ is similar to a vineyard and contains 10 times as many trees per acre as the traditional orchard. On location in the Avoca store, Neven cooks chicken thighs wrapped in bacon and cooked in cider. Most of the raspberries used in Follain’s jam come from Keeling’s farm beside Dublin airport. Neven meets MD David Keeling to learn about the new variety of raspberries they grow and to find out more about the farm which employs 1,600 people at peak time. Neven then meets the owner of Follain in the factory in Co Cork to see how homemade recipes can be ‘scaled – up’ to produce jam in much larger quantities. Follain is by far the largest jam maker in Ireland. In his kitchen in Cavan, Neven cooks Queen of Puddings with raspberry jam and homemade custard and also Roasted Confit of Duck with marmalade jus and cider and served with pak choy, beech mushrooms and red onion.
Tayto is arguably Ireland’s best-loved brand and the history is fascinating. Started by Joe Murphy in 1954, the company started with Joe cooking hand cut crisps on a stall in Moore Street. The company was bought and sold, on a number of occasions, most recently by entrepreneur Ray Coyle who began his working life as a farmer supplying potatoes to Tayto. Having bought the brand, Ray took four years to create Tayto Park, following the example of Hershey’s in the US and Cadbury’s in Bournville. Neven meets Ray at the Park in Ashbourne, Co. Meath. Neven also meets a farmer who supplies Tayto with potatoes and learns how crisps are made. Within six hours, a potato in the ground can be turned into a crisp, bagged and ready for dispatch. This week’s dishes include pan boxty pizza and a delicious cheese and onion potato gratin with smokey bacon. Neven also cooks roast beef with garlic & thyme roast potatoes -showing viewers how to make the perfect roast potato using duck fat and rapeseed oil.
Coffee and liqueur are a natural fit and Neven starts this week’s programme by chatting to Patrick Bewley, grandson of the man who founded Bewley’s Cafe on Grafton Street in 1927. Patrick is the last remaining Bewley in the business. Neven then visits Bewley’s roasting plant in north Dublin where he is shown how to taste coffee by the master blender who tells Neven which beans are used in Ireland’s best-selling coffee, but not the exact proportions of the different beans in the blend, which remains a secret. Baileys invented the cream liqueur category and is by far the most successful brand in terms of sales. But there are other cream liqueurs in the market, and one of them is Cavan-based Coole Swan which includes Belgian white chocolate and Madagascan vanilla in its recipe. Neven meets the CEO Mary Sadlier to find out how Coole Swan competes in a market dominated by one brand. Neven’s delicious dishes this week include chocolate and hazelnut roulade with raspberries, a coffee & cardamon cake with pistachio cream, and frozen coffee mikshake
This week Neven visits two more Irish family firms with distinguished histories. Wrights of Howth began as a general merchants in the late 19th century and started smoking salmon in the 1940s. Their smoked salmon is exported worldwide and introduces the company to overseas buyers seeking to import live Irish shellfish. Neven meets Mark Wright in Howth and is shown how the salmon is smoked, starting with Wright’s fishmongers who can each fillet 1,000 salmon a day. McCambridges also started by supplying food to grocers but now it concentrates exclusively on its brown soda bread. It’s the largest user of buttermilk in the country and Neven meets Paul McCambridge to learn how the soda bread is made commercially. Neven prepares smoked salmon and brown bread timbale with pickled cucumber strips, red onion, cherry tomatoes and micro herbs, and makes a delicious dish of monkfish with curried mussels and wilted spinach. He then shows viewers how mussels can also be served as a soup.
John Flahavan is the 6th generation of his family to work at Flahavans, owning the company that bears his name. The company itself is thought to be the oldest privately owned company in Ireland – it’s certainly the oldest food company. Eighty years ago, there were seventy oat mills in Ireland, now there are just two. Neven meets John and visits the factory to see how oats are turned into porridge flakes, and other products. The Brady family started curing ham the old fashioned way in the 1970s and the company is now the largest producer of traditionally cured ham in the country. It’s a simple process, but requires great skill to get right, especially the butchery skills which are needed to bone and reshape the hams. It’s a world away from the mass produced ‘processed’ ham which is injected with water and ‘tumbled’ before being reformed. Neven meets the current owner, Tipperary farmer Bill O’Brien for a tour of the factory. Delicious dishes prepared by Neven in tonight’s programme include muesli (including a variation for granola) and MacNean porridge. Neven shows viewers how to make baked ham and leeks au gratin, and he also prepares a ham, Irish cheddar and pickled shallot platter.
Neven meets Mrs Myrtle Allen, an inspiration to him and to so many Irish chefs and widely regarded as the person responsible for the renaissance of Irish food. Now in her 80s, Mrs Allen tells Neven how Ballymaloe Country Relish started, and admits that the recipe remains a secret. The relish is made commercially by Mrs Allen’s daughter Yasmin and Neven visits the factory in Co Cork to learn just a little about how it’s made. Neven also heads to Co Kilkenny this week to see where Ireland’s best selling cheddar cheese is made. Kilmeaden has been made using the same recipe for over 40 years and Neven speaks to the production manager who’s made cheese with the company for all that time. The cheese is only made in the summer, to take advantage of the summer grass, and once made, it’s then stored for 12 to 18 months. Each batch is checked by the chief cheese taster, who has worked at Kilmeaden for 30 years, and Neven joins him to taste some cheese. This week Neven prepares Ryefield goat’s cheese and potato filo tartlets with Ballymaloe Relish as well as sausage and red onion soda farls with Ballymaloe Relish. Neven also makes a delicious roasted tomato and red pepper soup and a twice baked cheese soufflé.
Tea and cake is another natural combination, and in this final programme of series 3, Neven visits Barry’s Tea, the only tea blended in Ireland specifically for the Irish palate. The company has been in business since 1901 and Denis Daly the chief blender has been blending teas for 40 years. Neven joins Denis as he tastes teas sent in from all over the world. The tea in Barry’s Gold Blend comes from India, Rwanda and Kenya and comprises 10 different teas – the exact blend remains a secret. Neven’s second visit this week is to Broderick’s, a small company that has been making cakes for 30 years. Neven visits the factory to see where new recipes are tested and packaging designed – and where a special cake for Neven will be created. Neven makes a very tasty blade of beef and thyme hotpot, using tea, carrots, onions, celeriac, bay leaves, thyme, baby onions and smoked bacon and chervil root. And viewers with a sweet tooth will enjoy Neven’s Irish tea bread and French toast.
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.
Neven visits beautiful Ashford Castle in Cong, Co Mayo, and meets renowned head chef Stefan Matz who has received many accolades for his culinary expertise including Best Chef in Ireland. German born Stefan, who was the first chef in the West of Ireland to be awarded a Michelin star, prepares Organic Salmon with Scallops and a Connemara Malt Whiskey sauce. At home in his McNean restaurant, Neven prepares Assiette of Pork, which includes Caramelised Pork Belly, Smoked bacon wrapped Fillet and Pork and Leek Sausage. This is followed by a delicious dessert of Brandy Snaps with Passion Fruit Cream and Fresh Raspberry Caviar.
Neven heads to Kenmare in Kerry and the 5 star Sheen Falls Lodge. Here head chef Philip Brazil prepares A Trio of Kerry Lamb: braised shoulder, smoked loin, and roast rack of lamb with a rosemary, thyme and poitín sauce with a parmesan and rooster potato soufflé. Neven’s own dishes this week include Monkfish with gnocchi, wild mushrooms, sun-dried tomato and saffron veloute (this dish also includes wilted spinach). And Neven also makes one of Ireland’s favourite puddings – apple tart and custard.
Neven Maguire visits Ballyfin, Co Laois, where head chef Ryan Murphy prepares wild venison and vegetables from Ballyfin’s walled garden. Before coming to Ballyfin, American chef Ryan Murphy worked as a sous chef at the Trump Tower, New York and then as chef de cuisine at the Savoy Hotel, London. Neven’s own main course recipe this week is a delicious stuffed marinated pork fillet with basil and pine nuts, with noodle and vegetable stir fry. And for anyone with a sweet tooth, Neven serves up a delicious dish of individual sticky toffee puddings with butterscotch sauce and spun sugar .
Neven heads to Ananda in Dundrum Town Centre, where Executive Chef Sunil Ghaia prepares Chicken Tandoori in this fine dining Indian Restaurant. Ananda won the Santa Rita Best Restaurant in Dublin Award (2013) and Sunil was named Santa Rita Best Chef in Ireland (2013) . This week Neven cooks Grilled Rib Eye Beef and also makes a Chocolate Delice.
Neven is in Waterford this week at The Cliff House Hotel, Ardmore, which is regarded as one of the finest, small luxury hotel 5 star hotels in Ireland. Neven meets Executive Chef Martijn Kajuiter who is the man behind the food in the Michelin-starred restaurant, and who prepares a delicious ‘surf and turf’ dish of Irish pork served with Norwegian king crab, a dish inspired by the Cliff House’ seaside location. Neven’s recipes these week include Chestnut and Wild Mushroom soup and Beef Wellington.
Neven visits Aniar, a terroir based, Michelin-starred restaurant located in Galway’s Dominick Street. The word ‘terroir’ is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of Aniar, the word is used to describe the way in which its produce comes from Galway and other parts of the West of Ireland. Chef Ultan Cooke prepares Loin of Lamb with Hay-Smoked Oysters in this week’s programme, using the best of Irish lamb from Castlemine farm in Roscommon, while Neven makes Chicken Tikka Masala and a very tempting Rhubarb and Strawberry Pudding. ‘Here in Castlemine Farm we take a lot of pride in the grass-fed beef and lamb we produce” say Brendan and Derek Allen. Lamb is what our great, great grandfather produced generations ago and it has become a strength of ours. We believe in the philosophy of good breeds, good feed and good welfare. Being members of the Bord Bia Quality Assurance Scheme means that our customers know that the lamb and beef they are buying from us has been produced to the highest Bord Bia Standards.’
Neven is in Kilkenny this week on the magnificent Mount Juliet estate where he meets executive chef Cormac Rowe in the Michelin starred restaurant. Cormac prepares his stunning Knockdrinna Goat’s Cheese starter for Neven using the locally sourced and award winning Knockdrinna cheese.And back in his own kitchen, Neven prepares Baked Eggs with Black Pudding Hash, and Roast Leg of Spring Lamb with Boulangere Potatoes.
Neven visits the Lough Erne Resort, the location for last year’s G8 summit, to meet Noel McMeel, the Executive Head Chef who prepares one of the dishes served to the world leaders: salmon with boxty. Neven cooks Moroccan lamb tagine and roasted root vegetables with buttermilk dressing and coriander couscous and makes a delicious dessert of vanilla macaroons with chocolate and peanut butter cream.
Neven is in Cork this week to visit Les Gourmandises – winner of 2012 “Best Restaurant in Cork“, “Best Restaurant in Munster” and “Best Chef in Cork” from the Restaurant Association of Ireland, Chef Pat Kiely, his wife Soizic and their award winning team pride themselves on sourcing the best local ingredients Cork has to offer while matching them with quality international wines. Pat cooks a braised top side of beef with smoked bacon and celeriac. Neven’s dishes in this week’s programme are fragrant roast chicken with sausage stuffing, and ravioli of Swiss chard and ricotta with smoked garlic foam.
‘Art’ Tea at the Merrion Hotel The most lavish afternoon tea in Dublin is inspired by the works of art in the hotel, including paintings by Jack Yeats, William Scott and Louis Le Brocquy. Pastry chef Paul Kelly shows Neven the huge amount of work and attention to details that goes into making pastries, cakes and biscuits inspired by the paintings. And in his own kitchen in Blacklion, Neven cooks A study of Shellfish and a delicious duck confit with Savoy cabbage.
Not many places have an official state dessert, but Massachusetts does, and it’s the Boston Cream Pie. Neven visits the Boston Parker House Hotel, the oldest continuously operating hotel in America and birthplace of the Boston Cream Pie to find out how it’s made. Head chef Gerry Tice also shows Neven the hotel’s dining room, where JFK is said to have proposed to Jackie at table 41. Back in his own kitchen Neven prepares Smoked bacon frittata with Parmesan and a Tasting of Irish lamb (herb-crusted loin, confit of neck and sweetbreads). Pat Nuttall, Sheep and Cattle farmer Titour, Newtownmountkennedy, Co. Wicklow says: “On our farm in NewtownMountKennedy we take a lot of pride in the grass-fed beef and lamb we produce. Being members of the Bord Bia Quality Assurance Scheme means that our customers know the lamb and beef they are buying from us has been produced to Bord Bia’s highest Quality Standards”.
Kai Café and Restaurant is an award-winning neighbourhood restaurant in Galway, (Best Restaurant in Connaught), run by David and Jessica Murphy. Jessica shows Neven a couple of dishes from the menu using tongue and oxtail – two lesser-used cuts but ones which are delicious and coming back into fashion. This week Neven cooks Black Pudding Hash Browns with Poached Eggs and Lemon Butter Sauce, and also tasty Salmon and Asparagus Wraps with Rocket Pesto – served with salad and oven-dried tomatoes.
Cleaver East is Dublin chef Oliver Dunne’s latest restaurant, which opened in the Clarence Hotel last August. Customers are invited to enjoy four or five courses, presented in smaller dishes, rather than the traditional starter, main course and dessert. In 2008, Oliver was the youngest chef in Ireland to win a Michelin star for Bon Appétit, his restaurant in Malahide. He shows Neven how to make braised belly of pork, one of the most popular items on the menu. Neven’s own recipes in this final programme of the series feature the ultimate beef burger with crispy potato wedges,and a delicious dessert of Toasted Coconut and Malibu Parfit with Pineapple Carpaccio and Lime Meringue.
In the first epsiode, Neven visits the Aviva stadium where he finds 80 chefs busy at work! Neven’s dishes this week include Crispy Goats Cheese with an Apple and Hazelnut salad, Sea Bass with Irish Bacon, and Pork Meatballs with Coriander and Coconut.
This week Neven heads for Cork and the Naval Base at Hawlbowline where Able Cook Paul O’Shea and Petty Officer Cook John Brunnock demonstrate their talents at producing tasty and delicious dishes for the crew. Neven’s recipes in programme two include sticky bacon chops with vegetable rosti, peach tart tatin with citrus marscapone; and speedy fish soup with prawns. As always, the emphasis is on speed….
Neven visits friend and fellow foodie Ray D’Arcy to watch him prepare a prawn curry. Neven likes being interviewed by Ray because Ray is interested in, and very knowledgable about food and cooking, and this makes their chats and cooking sessions very enjoyable for Neven. In this third programme Neven prepares Hake with a Herb Crust, and delicious Baked Eggs.
This week Neven visits Trinity College in Dublin to experience dinner at ‘Commons’, one of the university’s oldest traditions, and meets Trinity’s head chef Kieran Maxwell to prepare one of the dishes served at Commons. Dishes this week include Baked Cod with Smoked Salmon and Herb Crust, Stir-fried Ginger Pork with Aromatic Green Vegetables; and Smoked Trout and Cream Cheese Roll with Pickled Cucumber Salad.
The Irish care far more about the provenance of their food than the British, with 75% of Irish consumers saying that they prefer to buy food from Ireland if possible. But labels, and particularly the use of the tricolour, can be confusing. Does the Irish flag on the packet guarantee that the product is really Irish? The short answer is no, so Neven visits the Irish Times’ Consumer Affairs Correspondent Conor Pope to find out more. Dishes this week include a delicious Sweet Potato, Coconut and Chilli soup, and Beef Stroganoff with fluffy rice and dill pickle shavings.
This week Neven visits Dubai where he is the guest chef at a dinner being hosted by Fine Foods Eire to promote Irish ingredients to the city’s top chefs. The dinner was held at the Atlantis Hotel, where Neven meets Executive Sous Chef Mathew Goodlet, and was attended by the Irish ambassador Patrick Hennessy and his wife Pauline. Neven cooks Fillet of Beef and Singapore noodles.
The GPO has one of the largest canteen’s in Dublin’s city centre, catering for six hundred An Post workers. Neven visits chef Derek Daly as he cooks Vienna steaks for the staff, and then Neven cooks a speedy version of coq au vin in this iconic building’s foyer. Other dishes in this final programme of the first part of this series,include asparagus soup with Bellingham Blue cheese, and brown scones and apricot pudding with amaretti custard.
Neven is in Google’s European HQ in Dublin where the Googlers enjoy wonderful food as one of their perks – their various restaurants serve more than 3000 people every day. Dishes this week include Lamb Kebabs with flat bread, and Vietnamese Pho with Chicken Dumplings.
This week Neven catches up with broadcaster Aine Lawlor whom Neven has known for many years. Aine is a good cook, and she has an allotment in Co Wicklow where she grows most of her fruit and veg throughout the year. Dishes this week include Rib-Eye Steak with Chimichurri, and Crispy Chicken Thighs with Puy Lentils.
In Dubai, Neven meets Gillian O’Neill from Fine Foods Eire who imports Irish products into Dubai. He visits a spice souk and watches Dutch chef Marco de Wildt cook Irish beef in an American steakhouse. Neven also cooks: Sticky Glazed Pork Fillet with Asian Greens in Parchment Rack of Lamb with Black Olive Couscous.
Neven visits Christ King Girls’ Secondary School in Cork which prides itself on providing healthy food for its students. Neven meets the Principal and Samantha Kelly from KC Catering and shows the students some ideas for making lunchboxes more interesting. Dishes include Crepes with Ham and Asparagus, Salmon Fishcakes, and an instant Strawberry Ice Cream made with buttermilk.
Even though Neven’s uncle is a cattle dealer, Neven has never been to a mart…until now. He goes behind the scenes and visits the cafeteria on site where farmers with hearty appetites come to relax after a hard day’s buying and selling. He also visits Mary Kennedy whose father and grandfather worked at Guinness, and in their memory Mary cooks Guinness Beef Stew. The other recipes in this programme include Steak with Roasted Peppercorn Sauce and a Peanut Parfait.
Neven visits Bunratty Castle to learn how the team there prepares and serves two banquets a night for over 300 people. Chicken and Ribs in a secret sauce are served to the guests. Neven cooks Soufflé Omelette with Smoked Haddock and also delicious Sichuan Peppered Lamb with Spiced Redcurrant Compote.
Neven Maguire's new series is based around a health theme with a guest relevant to the theme. Tonight he cooks with Sonia O'Sullivan and dishes include Grilled Beef Salad, Hake and Nutty Energy Bites.
Food on the Go. Neven shows Daithi O'Shea how to cook Lamb Chops and Butterbean Stew. Other dishes include Turkey and Orzo Broth, Butterbean and Bacon Broth, and Smoked Haddock Hash.
Neven shows us how to make a wholesome Crispy Salmon with Pomegranate and Watercress Couscous. Proving that desserts can also be healthy and nutritious, he prepares two dessert recipes; Crème Pots, and Hot Cakes with Banana and Mango.
DCU's Executive Chef Peter McGillicuddy teaches Neven to cook a Beef and Rice Stir Fry and Neven makes a Greek Lamb Mezze, a Seared Lamb Fillet with a Blue Cheese Dressing and healthy Chicken Goujons
Denise O'Callaghan from the Delicious Gluten Free Bakery in Cork gives some tips on gluten free baking and Neven shows how to make Irish Hake with an Asian Twist, and a Red Thai Pork Curry.
Neven prepares Beef Kofta and Paella and shows guest Tommy Bowe how to make Beef Tagine.
Guest food blogger Indy Power shows Neven how to make a Cacao and Chia Seed Buckwheat Granola and Spied Carrot and Sweet Potato Soup and Neven prepares Stuffed Aubergines with a Spinach and Feta Pie and Pork Goulash with Cauliflower Rice.
Neven Maguire returns to explore the food of Spain. The chef visits the Basque Country and La Rioja, sampling buffalo chicken wings with blue cheese dip and Prune and Armagnac tart.
Neven Maguire returns to explore the food of Spain's Basque country. Neven takes a hot air balloon trip over the La Rioja wine region, before heading back to the Basque region.
Neven Maguire explores the food of Spain's Basque country. Neven takes a trip to the beautiful fishing port of Bermeo and gets to grips with cooking octopus.
Neven Maguire explores the food of Spain's Basque country. Neven visits San Sebastian and tries the traditional Basque speciality of pinchos - the Basque name for tapas.
Neven visits the stunning Hotel Marques de Riscal, the town of Lantziego, and prepares roasted red pepper gazpacho.
Neven Maguire explores the food of Spain's Basque country. Neven explores San Sebastian, a city unique in having a university dedicated to food.
Neven Maguire explores the food of Spain's Basque country. Neven visits Hotel Marques de Riscal in La Rioja's Alava province and the town of Lantziego.
Neven cooks pork rogan josh with rice and cucumber raita as he travels from Lough Ree to Athlone and Clonmacnoise.
Neven travels around Ireland on board the Shannon Princess, a hotel barge. Along the way he meets a fascinating and diverse collection of chefs, craftsmen and food producers.
This week's recipes include roasted lamb shanks with blackcurrant sauce, queen of puddings and a rustic pear tart.
Neven is in West Cork and Glenilen Farm for an appetising cheesecake, then to Cork's Hayfield Manor Hotel to cook duck.
A renowned potter shows Neven his sponge-decorating techniques, while back on board the Shannon Princess the presenter cooks his Irish stew. Other recipes include raspberry jam and en croute dish, chicken pithivier.
Neven travels around Ireland on board the Shannon Princess, a hotel barge. Along the way he meets a fascinating and diverse collection of chefs, craftsmen and food producers.