Neven Maguire: Home Chef

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.