Tag: Macnean House & Restaurant

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Bangers and Cheesy Mash with Caramelised Red Onion Gravy @dunnesstores @nevenmaguire

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  • This recipe for Bangers & Cheesy Mash from our Simply Better brand ambassador @nevenmaguire is the perfect comfort food. Find the full recipe below:

    Bangers & Cheesy Mash with Caramelised Red Onion Gravy
    Ingredients (Serves 4)
    2 Packs Simply Better Irish Pork Spring Onion & Black Pepper Sausages
    2 Tubs Simply Better Irish Made Beef Gravy
    3 Tbsp. Simply Better Handmade Caramelised Red Onion Relish
    1 Tbsp. Simply Better Italian Extra Virgin Olive Oil
    1 Tbsp. Simply Better Italian Balsamic Vinegar
    Steamed Greens, to serve
    Cheesy Mash
    100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
    750g Rooster Potatoes, cut into chunks
    75g Butter
    Method
    1. Preheat the oven to 200°C (400°F/Gas Mark 6). Place the sausages on a baking tray lined with parchment paper, drizzle with the olive oil and cook in the oven for 25 minutes, turning halfway through cooking to ensure they are golden brown on all sides.
    2. To make the mash, put the potatoes in a pot of cold salted water. Cover and bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain the potatoes and return to the pot over a low heat for 1-2 minutes to remove as much moisture as possible. Remove the pot from the heat, then mash with a potato masher or pass through a potato ricer until smooth. Beat in the cheese and butter and season to taste.
    3. To make the gravy, heat the gravy in a saucepan over a medium heat, whisk in the caramelised red onion relish and balsamic vinegar and simmer for 2-3 minutes.
    4. To serve, place a large spoonful of mash in the centre of a plate or serving bowl. Top with 3 of the roasted sausages and pour over the onion gravy. Serve with some of the steamed greens.
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Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan

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  • 💫Don’t Forget Neven’s New Series Begins Tonight💫

    📺RTÉ One
    ⏰ 8:30pm

    @nevenmaguire
  •  begins his journey in Newcastle 🏰🍞
    From climbing the 847-year-old Newcastle Castle for views over the Tyne’s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the city’s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart — Newcastle delivers!

    #ad
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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

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  • This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores

    Ingredients (Serves 4)
    2 Tbsp. Simply Better Thai Yellow Curry Paste
    1 Can Simply Better Thai Coconut Milk
    4 pieces Simply Better Palm Sugar
    2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
    1 Jar Simply Better Double Roasted Smooth Peanut Butter
    2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
    2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
    2 Limes, 1 juiced & 1 cut into wedges
    2 packets Simply Better Irish Corn Fed Chicken Thighs
    1 Simply Better Irish Red Chilli, cut into rings
    Handful Fresh Coriander leaves
    Simply Better Organic Thai Jasmine Rice, to serve

    Method
    Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.

    To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.

    Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.

    NEVEN’S TOP TIP

    To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
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Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan

https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi

macnean_house_restaurant

•

87 likes

  • 💫Don’t Forget Neven’s New Series Begins Tonight💫

    📺RTÉ One
    ⏰ 8:30pm

    @nevenmaguire
  •  begins his journey in Newcastle 🏰🍞
    From climbing the 847-year-old Newcastle Castle for views over the Tyne’s iconic bridges, to meeting Michelin-star pioneer Terry Laybourne for classic pub bites at The Broad Chare.

    He also explores the city’s Irish connections through football legend Jack Charlton, before finishing at Big River Bakery, learning to make the famous Geordie Stottie and Pease Pudding.

    History, food and heart — Newcastle delivers!

    #ad
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Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping @RTEfood @nevenmaguire

By Neven Maguire

Celebrity Chef

Neven Maguire is shortlisted for the Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.

Ingredients

Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping. It’s the perfect dessert for a chilled summer gathering. If you want to make it less rich, simply replace 200ml of the cream with milk.

Serves 4

  • 1 vanilla pod
  • 3 sheets gelatine 600ml cream 100g caster sugar
  • 300g large strawberries (preferably Pat Clarke’s)
  • ½ lemon
  • 2–3 tsp icing sugar, to taste

Method

  1. To make the panna cotta, split the vanilla pod in half and scrape out the seeds . Put the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes . Put the cream, caster sugar and vanilla seeds into a pan, and slowly bring up to the boil, whisking continuously . Take the pan off the heat . Take
  2. the gelatine out of the water, gently squeeze out the excess water and add to the cream mixture, whisking continuously until it has dissolved . Strain the mixture through a sieve into a measuring jug .
  3. Divide the mixture equally between 4 x 200ml dariole moulds or ramekins, place them on a baking tray and leave them to set in the fridge for at least 3 hours or up to 2 days .
  4. Choose the 4 nicest strawberries for decoration, then cut them in half with the stems intact . Remove the stalks from the remainder, then add to a blender with a squeeze of lemon juice and icing sugar to taste – the amount will depend on how sweet the strawberries are . Blitz to a smooth purée, then pass through a sieve into a jug .
  5. To serve, leave at room temperature for 15 minutes, then turn each panna cotta upside down on to a serving plate . If it won’t drop out, carefully dip the mould briefly into a bowl of warm water to loosen it . Serve with a drizzle of the strawberry compote and the sliced fresh strawberries .

Serve after …
Panna cotta is a brilliant stand-by dessert because it’s quick and simple enough to make in the morning . I leave it to set in the fridge and serve after Fragrant Butterflied Lamb (p .69) with a large bowl of the best strawberries in Ireland . Pat Clarke has been delivering me strawberries for years, and their flavour is sensational.

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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

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#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

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Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful

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  • Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping #cookwear #fun #pots #pans #cookwithnevenmaguire6w
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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C6J7tvkLtD4/?igsh=MWR2cHJyeGlzbW5kMg==

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#ad | Looking for the perfect chicken dinner? Try this Chicken Parmigiana recipe from our @simplybetterds brand ambassador @nevenmaguire find the full recipe below and shop the ingredients in your local @dunnesstores

Ingredients (Serves 4)
2 Simply Better Irish Corn Fed Chicken Fillets
2 Simply Better Irish Free Range Corn Fed Large eggs
2 Tbsp. Simply Better Organic Irish Jersey Milk
150g Simply Better Rustic Ciabatta Breadcrumbs
50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
1 Tub Simply Better Italian Mozzarella, cut into 4 slices
1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
25g Butter
75g Plain Flour
A small handful of fresh basil leaves

To serve:
300g Simply Better Italian Bronze Die Spaghetti, cooked
Mixed Leaf Salad

DIRECTIONS
1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

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Breakfast Croissants for Mothers @nevenmaguire @dunnesstores

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  • This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
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Neven Maguire’s cinnamon and mincemeat swirls from Neven’s Christmas in Limerick on RTÉ One #BordBia 🎅😍🇮🇪

Neven Maguire

By Neven Maguire

Celebrity Chef

Neven’s Christmas in Limerick airs on Thursday, 11 December, on RTÉ One at 8pm.

Ingredients

Makes 12

· 320g Ready Rolled Puff pastry

· 220g Mincemeat

· 1 tbsp Ground Cinnamon

· 1 Egg Yolk mixed with 1 tbsp Milk

· 25g Butter


For The Vanilla Frost Dip

· 100g Cream Cheese

· 75g Icing Sugar

· 1 tsp Vanilla Extract

· 1 tbsp Cream

· Good Pinch Sea salt

Method

  1. Preheat to 180°C (350°F/Gas Mark 4).
  2. Unroll the puff pastry on a clean work surface, with the long edge on the top and bottom. Carefully spread the mincemeat all over the surface, leaving a 1cm edge all round. Dust over the ground cinnamon.
  3. Carefully begin to roll the pastry to create a long log. Using a sharp knife, cut into 12, roughly 3cm thick each.
  4. Melt the butter in a small pan or in the microwave and use to brush the holes of the muffin tin generously. Place the cut pastry swirls into each of the muffin holes, then brush with the beaten egg mixture.
  5. Bake for 20 minutes until golden. Gently remove from the tin immediately to a cooling rack, and allow to cool.


For The Vanilla Frost Dip

  1. Place the cream cheese in a bowl and whisk using a handheld blender for 1-2 minutes until smooth. Sift in the icing sugar followed by the vanilla extract, cream and salt. Whisk again for another few minutes until light and fluffy.
  2. Serve the mincemeat swirls warm or at room temperature with the vanilla frost dip in small bowls alongside.

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