Tag: Macnean House & Restaurant

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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

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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

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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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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==

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Original audio

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  • dunnesstores
  • 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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Chicken Parmigiana prepared and cooked by @nevenmaguire @dunnesstores

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

dunnesstores

#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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  • nevenmaguire's profile picturenevenmaguire
  • 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==

dunnesstores

#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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Neven’s no-bake hazelnut chocolate tart with citrus caramel from Neven’s Christmas, RTE One #Limerick

RTE logo

Neven Maguire

By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas in Limerick on Thursday, 4 December on RTÉ One at 8pm.

Ingredients

In the first of this two-part special, Neven’s Christmas in Limerick, Neven Maguire prepares Smoked Salmon Galettes, Glazed Rack of Pork with Creamy Roast Potatoes, and No-Bake Chocolate Tart.

Serves 8-10

For The Tart

  • 300g Shortbread biscuits
  • 150g Butter
  • 1 Jar White Chocolate Hazelnut Spread
  • 200g Dark Chocolate (70% cocoa solids)
  • 100g Milk Chocolate (38% cocoa solids)
  • 250ml Irish Jersey Cream

For The Citrus Caramel

  • 225g caster sugar
  • 1 tbsp glucose (liquid or powdered)
  • 300ml orange juice
  • 1 vanilla pod, seeds scraped out
  • Juice of 1 lime
  • Juice of 1 clementine

For Decorating

  • Amaretti Biscuits, to serve
  • Crème Fraiche, to serve
  • Sea Salt, to serve
  • Citrus Caramel, to serve

Method

For The Citrus Caramel

  1. Place the sugar, glucose and 250ml of water into a heavy-based, high-sided pot.
  2. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency, but not too runny.
  3. Add the orange juice slowly, it will boil up vigorously, so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup. Whisk in the vanilla seeds, lime juice and clementine juice.
  4. Set aside and allow to cool and use as required.

For The Tart

  1. Blitz the shortbread to a fine crumb (in a food processor or with a rolling pin and zip lock bag) and tip into a large bowl. Melt 100g of the butter in a small pan or in the microwave, then stir into the shortbread crumbs and mix until evenly combined. Press into the base and sides of a 10″ loose base tart tin.
  2. Open the jar of white chocolate hazelnut spread into the microwave for 10-20 seconds (or you can use a pan) to loosen it up, then give it a good stir until smooth. Pour about half of the jar on to the shortbread base and use the back of a spoon to spread it out evenly. Place in the fridge to chill down.
  3. To make the chocolate ganache, put the rest of the white chocolate hazelnut spread into a heatproof bowl along with the dark chocolate, milk chocolate and the remaining 50g of butter. Set over a pan of simmering water and allow the chocolate to melt.
  4. In a small saucepan, gently heat the cream. Once the chocolate has melted completely add the warmed cream. Using a stick hand blender gently blend until combined and silky smooth. Pour into the prepared tart tin, place in the fridge for 2 hours until the ganache is set firm or overnight.
  5. Remove the tart from the fridge 30 minutes before serving. To serve, carefully unmould the tart and put on a plate or cake stand, decorate with the Amaretti biscuits (if desired) cut into slices and serve with a quenelle of crème fraiche and sprinkle of sea salt.