Tag: Macnean House

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Neven Maguire ” While turkey may be the star of the Christmas table, if you get your roast potatoes right, then frankly you could serve chicken nuggets and most people would still be happy as Larry” 😅

MacNean House and Restaurant
50m ·
⭐️🎄CHRISTMAS CAKE & AUNTIE MAUREEN’S CHRISTMAS PUDDING🎄⭐️
Its the time of year to get ahead for all your Christmas baking! Neven is sharing his Christmas Cake recipe & his Auntie Maureen’s Christmas Pudding. A tried & tested recipe over the years with fantastic feedback. The plum pudding is a regular appearance on our menu at MacNean House over the Christmas weeks & features in our Christmas Hamper this year!
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.@nevenmaguire’s mushroom & leek strudel with madeira wine sauce from Neven’s Portuguese Food Trails

Neven Maguire’s mushroom & leek strudel with madeira wine sauce

Ingredients

Serves 4-6

For the strudel

  • 2 tbsp olive oil, plus extra for oiling
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed
  • 225g mixed wild mushrooms roughly chopped
  • 1 small leek, washed and finely sliced
  • 2 tbsp double cream
  • 2 tbsp Madeira Wine
  • 2 tbsp chopped parsley
  • 4-5 sheets filo pastry, thawed if frozen (about 100g/4oz in total)
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • mixed salad leaves, to serve

For the madeira wine sauce

  • 700ml beef stock
  • 1 tbsp tomato purée
  • 3 tbsp Madeira Wine
  • 3 tbsp cream

Method

For the strudel

  1. Preheat the oven to 190°C/375°F/ gas mark 5.
  2. Line a baking tray with parchment paper.
  3. Heat the olive oil in a large frying pan.
  4. Add the onion, garlic and mushrooms and cook over a medium to high heat for 2-3 minutes until almost tender.
  5. Reduce the heat, add the cream and Madeira to the pan and cook for another minute.
  6. Add herbs and salt and pepper to taste.
  7. Sauté for another minute until the spring onions are just tender and the liquid has almost completely reduced.
  8. Allow to cool completely.
  9. Unroll the sheets of filo pastry and place them all, one on top of the other, on a work surface.
  10. Brush the top sheet of pastry with beaten egg and then spread over the mushroom mixture to within 4cm (1½in) of the edges.
  11. Fold the short ends inwards a little to meet the mushroom mixture and then, starting with a long edge, roll up the pastry fairly tightly like you would a Swiss roll, keeping the mushrooms in place as you roll.
  12. Place the strudel seam-side down on the parchment paper and brush it all over with the remaining beaten egg.
  13. Bake for 20-25 minutes until crisp and golden brown.
  14. Allow to cool for a few minutes before carefully placing on a chopping board.
  15. Cut the strudel into thick slices and arrange on warmed plates. Drizzle some sauce beside it and serve with some mixed salad leaves.

For the madeira wine sauce

  1. Heat a heavy based saucepan, add the Madeira Wine and reduce by half.
  2. Gradually whisk in the beef stock until smooth, followed by the tomato purée.
  3. Simmer for approximately 5 minutes, stirring occasionally until slightly thickened.
  4. Whisk in the cream, bring to the boil, season to taste and thicken with some diluted cornflower.
  5. Set aside until required.

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Neven Maguire’s chocolate baked Alaska with chocolate sauce : rte.ie recipes


By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.

Ingredients

Serves 6-8

  • 1 x 900ml tub Vanilla Ice Cream
  • 200ml cream, whipped, to serve

Chocolate Sponge

  • 4 eggs
  • 120g caster sugar
  • 90g self-raising flour
  • 30g good quality cocoa powder

Italian Meringue

  • 4 x egg white
  • 225g caster sugar
  • 135g water
  • 1 tsp vanilla extract

Warm Chocolate Sauce

  • 200ml cream
  • 1 tsp vanilla extract
  • 2 tbsp Coole Swan Irish Cream Liqueur
  • 255g plain chocolate, finely chopped (at least 70% cocoa solids)

Method

To Make the Chocolate Sponge

  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Line a baking tray (13.6 x 9.5in) with parchment paper
  3. In a large bowl whisk the eggs and caster sugar together with hand mixer
  4. Whisk for 3 minutes on full power until light and fluffy
  5. Sieve in the flour and cocoa powder and gently fold in using a spatula
  6. Transfer the mixture to the baking tray
  7. Bake for 8-10 minutes
  8. Remove from the oven and allow to cool completely

For the Italian Meringue

  1. Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
  2. Once the sugar has dissolved allow to boil.
  3. Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
  4. Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
  5. Carefully stream the syrup into the egg white while whisking on high speed.
  6. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
  7. Keep covered in a bowl or transfer to a piping bag until needed.

For The Warm Chocolate Sauce

  1. Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
  2. Gently add in the chocolate and stir gently until completely melted.
  3. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
  4. Use warm or cold as required

To Assemble

  1. Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
  2. Cut the prepared chocolate sponge in 3
  3. Place one third of the sponge in the base of the tin
  4. Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
  5. Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
  6. Add the final piece of sponge on to, gently pressing down
  7. Fold the overhang of cling film over the top
  8. Pace in the freezer to firm up for 3-4 hours minimum or overnight is best

To Serve

  1. Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
  2. Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
  3. At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
  4. Enjoy with warm chocolate sauce and whipped cream