Tag: Co.Cavan

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Neven Maguire’s Seafood Chowder from The MacNean Restaurant Cookbook #CoCavan

By Neven Maguire

Celebrity Chef

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

Ingredients

  • 1 tblsp rapeseed oil
  • 1 tblsp butter, softened
  • 2 large potatoes, cut into 1cm (1/2in) dice
  • 1 small onion, cut into 1cm (1/2in) dice
  • 1 carrot, cut into 1cm (1/2in) dice
  • 1/2 small leek, cut into 1cm (1/2in) dice
  • 1 tblsp plain flour
  • sea salt and freshly ground black pepper
  • 150 ml (1/4 pint) dry white wine
  • 300 ml (1/2 pint) fish stock (page 254)
  • 100 g (4oz) skinless salmon fillet, cut into cubes
  • 100 g (4oz) smoked coley fillet, cut into cubes
  • 100 g (4oz) cooked mussel meat
  • 100 g (4oz) cooked peeled prawns
  • 150 ml (1/4 pint) cream
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh dill
  • 1 tblsp parsley oil (page 250), to garnish
  • fresh micro salad, to garnish
  • makes about 1.2 litres (2 pints)
  • 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
  • 3 leeks, trimmed and chopped
  • 3 carrots, chopped
  • 1 fennel bulb, chopped
  • large handful of fresh parsley, roughly chopped
  • 175 ml (6fl oz) dry white wine
  • 100 g (4oz) fresh flat-leaf parsley
  • 100 ml (3 1/2fl oz) rapeseed oil
  • sea salt

Method

  • Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
  • Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
  • To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.

Method

  • Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
  • Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
  • At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.

Method

  • Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
  • Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.

Notes

Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

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Neven’s recipes: Tiramisu and Pavlova Wreath with Exotic Fruit – Marty in the Morning @rte lyricfm🤩😀

Tiramisu

The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.

Serves 8–10

  • 4 large eggs
  • 100g caster sugar
  • 250g mascarpone cheese 2
  • 50ml cream
  • 250ml freshly brewed strong espresso coffee (left to cool completely)
  • 150ml Tia Maria or Kahlúa liqueur
  • 40 sponge fingers
  • 50g bar plain chocolate
  • 2 tsp cocoa powder

Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.

Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.

Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.

SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.

Pavlova Wreath with Exotic Fruit

Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!

Serves 10–12

  • For the meringue
  • 5 egg whites
  • 250g caster sugar
  • 50g icing sugar
  • 2 tsp cornflour
  • For the raspberry sauce
  • 200g raspberries
  • 2 tbsp icing sugar
  • 1 tbsp lime juice
  • 2 tsp cornflour or arrowroot
  • For the crème Chantilly
  • 200ml cream (well chilled)
  • 1 tsp vanilla extract
  • 40g icing sugar
  • To decorate
  • 200g raspberries
  • 400g tin lychees, well drained and cut in half
  • 2 passion fruit, halved and seeds scooped out

Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.

Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.

Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.

Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.

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