Neven Maguire’s Mashed Potatoes @macneanhouseandrestaurant #foodaware
Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI
🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
Neven Maguire Cooks Sweet & Sour Chicken @macnean_house_restaurant
Cook With Neven – Sweet & Sour Chicken
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb @rtefood
RTÉVerified account @rte 18 minutes ago
Neven Maguire’s Mediterranean monkfish and potato stew with an almond crumb, Nom, Nom. Check out the recipe here: https://www.rte.ie/lifestyle/recipes/2017/0301/856327-nevens/ …, via @rtefood.
Strawberry & Lemon Tart @dunnesstores @nevenmaguire #homecooking
https://www.instagram.com/reel/CtwhPbAodTH/?igshid=MTc4MmM1YmI2Ng==
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Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8)
500ml Simply Better Single Source Irish Jersey Cream
1 Jar Simply Better Sicilian Lemon Curd
250g Simply Better Irish King Strawberries, sliced
50g Pistachios
For the Sweet Shortcrust Pastry
175g Plain Flour
100g Butter, diced and chilled
50g Caster Sugar
Pinch of Salt
1 Simply Better Free Range Corn Fed Egg
½ Tbsp. Simply Better Organic Irish Jersey Milk
Zest of ½ Lemon
Method
1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 180°C (350°F/Gas Mark 4).
3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up.
4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely.
5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
20h
Beef and Mushroom Casserole @macnean_house_restaurant Co.Cavan by @nevenmaguire
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Liked by bernadettem2 and others
macnean_house_restaurant- ☘️St Patrick’s Day☘️
Plan ahead for for this Friday and prepare your dinner so that you can enjoy festival parades around the country 🇮🇪
This Beef & Mushroom Casserole is delicious when made in advance. Cooked very low & slow the beef is meltingly tender & ready to be enjoyed after a busy day out! #cookwithnevenmaguire #batchcooking #preparingagead #stpatricksday202320w - janice.gilligan1I’ve a beef casserole in my slow cooker and I’ll be enjoying it later when we are home from the parades. Perfect for the day that’s in it! ❤️
Basil Pesto recipe..@nevenmaguire #homecooking
Strawberry & Lemon Tart @dunnesstores @nevenmaguire #blacklion
https://www.instagram.com/reel/CtwhPbAodTH/?igshid=MTc4MmM1YmI2Ng==
Verified
Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Irish Strawberry & Lemon Tart using our new Simply Better Irish King Strawberries from Clarke’s Fresh Fruit. Find the full recipe below:
Ingredients (Serves 8)
500ml Simply Better Single Source Irish Jersey Cream
1 Jar Simply Better Sicilian Lemon Curd
250g Simply Better Irish King Strawberries, sliced
50g Pistachios
For the Sweet Shortcrust Pastry
175g Plain Flour
100g Butter, diced and chilled
50g Caster Sugar
Pinch of Salt
1 Simply Better Free Range Corn Fed Egg
½ Tbsp. Simply Better Organic Irish Jersey Milk
Zest of ½ Lemon
Method
1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg, milk and lemon zest and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 180°C (350°F/Gas Mark 4).
3. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Transfer to the freezer for 10 minutes to firm up.
4. Remove the tart tin from the freezer. Line the pastry with baking parchment and fill with baking beans or rice. Bake for about 15 minutes or until the pastry is firm, then remove the beans or rice and cook for about 5 minutes more, until golden brown. Remove from the oven and allow to cool completely.
5. Whip the jersey cream in a bowl until you achieve soft peaks then fold in the lemon curd. Pour the lemon cream into the cooled pastry case. Arrange the sliced strawberries on top and scatter over the pistachio nuts. Keep chilled until ready to serve.
20h
Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream @nevenmaguire @macneanhouse
🍋 Lemon Meringue: Shortbread, Velvet Cloud Parfait & Vanilla Ice-Cream
Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia #foodaware
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.
Serves 4
Ingredients
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
To Cook
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Serving Suggestions
Steamed broccoli and sauté new potatoes
Tips
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
Protein: 39g
Carbohydrates: 52g
Fat: 26g
Iron: 2.4mg
Energy: 644kcal
Foodaware 