⭐️Curried Haddock Taco’s⭐️

These taco’s are quick cook & assemble and can be prepared in advance. Using haddock which is a very versitile white fish & plentiful from fishmongers nationwide!

Bord Bia – Irish Food Board

Tegi’s Tea Room, River Shannon, Roosky, Co. Roscommon.

Sticky Cocktail Sausages..

neven cocktail sausages

MacNean House & Restaurant
@macneanhouse

Time for a tasty, irresistible snack!!

Sticky Cocktail Sausages….these are an incredibly irresistible snack!!

Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

 

21m21 minutes ago

Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

Neven Maguire’s Flahavan’s Oats soaked in yoghurt & apple juice with fresh berries & tasty granola..

 

 

MacNean House & Restaurant
@macneanhouse

BirchEr Muesli!

A delicious breakfast alternative in the morning! Beautiful oats from

soaking in yogurt & apple juice, topped with fresh berries & tasty granola from the

collection available

Full Video: instagram.com/tv/B_f51iHnHk1

Butterfly cupcakes to bake together…@nevenmaguire

butterfly pancakes

MacNean House & Restaurant
@macneanhouse

Try out

beautiful cupcake recipe with your family over the next couple of days! They are sure to go down a treat with everyone!

We’d love to see the results, so why not post a photograph of your creations in the comments below/tag us

#togetherisbetter

Simply Better Summer Berry Trifle

neven summer berry trifle

🍓SUMMER BERRY TRIFLE🍓

Neven creates a delicious Summer berry trifle using lots of fantastic Simply Better at Dunnes Stores products and a dash of Coole Swan! A quick dessert to assemble with everything prepared in advance!

Irish Crab Salad with Smoked Salmon & Avocado.@macneanhouse

MacNean House & Restaurant
@macneanhouse

IRISH CRAB SALAD WITH SMOKED SALMON & AVOCADO

creates lovely quick salad using the best of Irish Crab Meat! Ful Video: tiny.cc/4fe0oz

#qualitykitchencookalong

Neven Maguire’s Great Family Brown Bread recipe

 

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is deinitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Ingredients

  • 500 g (1lb 2oz) coarse wholemeal flour
  • 125 g (4 1/2oz) plain flour, plus extra for dusting
  • 1 tsp bread soda
  • 1 tsp salt
  • 600 ml (1 pint) buttermilk, plus a little extra if necessary
  • 1 tblsp light brown sugar
  • 1 tblsp melted butter, plus extra butter for greasing and serving
  • 1 tblsp golden syrup
  • 1 tblsp porridge oats

Method

  • Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
  • Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  • Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
  • To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
  • To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

Notes

Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

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.