Hope you can tune In this Tuesday
830 my Christmas special form beautiful cashel
.@nevenmaguire Christmas At Cashel @RTEOne Tuesday at 8.30pm
Neven’s Christmas At Cashel @RTEOne Tonight at 8.30pm
Hope you can tune In this Tuesday
830 my Christmas special form beautiful cashel
Bangers and Cheesy Mash with Caramelised Red Onion Gravy @dunnesstores @nevenmaguire
https://www.instagram.com/reel/CxIuNvMpecv/?igshid=MTc4MmM1YmI2Ng==
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dunnesstores- 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.
.@nevenmaguire’s Christmas at Cashel. Today’s Top Picks on Sky
Neven Maguire, Macnean House and Restaurant, Blacklion, Co.Cavan. Cookery School
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children
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Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- 24 asparagus spears
- 8 eggs
- 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
- 8 slices of cooked ham
- 1 tblsp olive oil
- Crêpes:
- 100 g plain flour
- 1 egg
- 300 ml milk
- sunflower oil (for frying)
- sea salt
- black pepper (freshly ground)
Method
- Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
- Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
- Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
- Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
- Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
- Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
- Season to taste.
Neven travels south to Clonakilty to cook Quality Assured lamb in Fernhill House Hotel and visits An Súgán restaurant for their delicious crab crème brûlée and smoked haddock recipes @nevenmaguire @bordbia
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- bordbia
- Don’t miss it! 📺 Neven Maguire’s brand new series “Neven’s Coastal Food Trails” sponsored by Bord Bia, Wednesdays at 8pm on RTE One 🌊
In next week’s episode, Neven travels south to Clonakilty to cook Quality Assured lamb in Fernhill House Hotel and visits An Súgán restaurant for their delicious crab crème brûlée and smoked haddock recipes 😋🐟
Catch up on all episodes at bordbia.ie/nevens-coastal-food-trails/ 💻
#NevenMaguire #IrishFood #EasyRecipes #Cooking #DinnerIdeas #DiscoverIreland #TravelEdited · 3h
Breakfast Croissants for mums @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==
dunnesstores- 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
Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores
https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==
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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.
.@nevenmaguire Mushroom and Chestnut soup 🤤
Grateful to get the gift of @nevenmaguire solid steel 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire
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nevenmaguire- 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
Foodaware 