Tag: Neven Maguire

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.@nevenmaguire Rustic Pear and Hazelnut Tarts @BordBia

These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.

Serves 4

Cooking time:

Preparation time:

Ingredients

  • 5 firm ripe pears
  • Juice of ½ lemon
  • 1 tbsp plain flour
  • 1 heaped tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 50g skinned hazelnuts, roughly chopped
  • 1 egg, beaten, to glaze
  • Icing sugar, to dust
  • Crème fraîche, to serve
  • Honey, to serve

For the Pastry

  • 225g (8oz) plain flour, plus extra for dusting
  • pinch of fine salt
  • 150g (5oz) butter, chilled and diced
  • 3 tbsp caster sugar
  • 1 large egg, lightly beaten

To Cook

To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).

Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.

Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.

On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.

Serving Suggestions

Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.

 

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Chicken Parmigiana recipe 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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Neven’s Recipes – Red berry smoothie & MacNean special porridge – Marty in the Morning @rte lyricfm

Smoothie

I normally use frozen berries straight out of the freezer so that you don’t have to use any ice cubes, but it can be hard on the blades of your liquidiser. However, in light of recent health scares, you might want to follow the FSAI’s advice to boil imported frozen berries for 1 minute, or even better, freeze fresh berries when there is a glut of them in the summer or buy Irish berries. Smoothies can be made up to 2 hours in advance and kept in the fridge, then just given a good stir before serving them.

MAKES ABOUT 1.2 LITRES (2 PINTS)

  • 500g (1lb 2 oz) fResh or frozen berries, such as a mixture of strawberries, raspberries, redcurrants and tayberries
  • 2 bananas, peeled
  • 125g (4½oz) natural yogurt
  • 500ml (18fl oz) raspberry and cranberry juice
  • handful of ice cubes (optional)

1 Place the berries and bananas in a liquidiser with the yogurt and juice. Process for 1 minute, until smooth. Alternatively, you can put everything into a large measuring jug and blitz with a hand-held blender, moving it up and down until smooth.

2 Half-fill tall glasses with ice cubes, if using, and pour in the red berry smoothie to serve.

MACNEAN SPECIAL PORRIDGE WITH HONEY AND CREAM

This is one of our signature breakfast dishes. It’s amazing how many people going to bed at night tell me that they can’t wait to taste the porridge! On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Serves 4

  • 100g (4oz) porridge oats (organic if possible)
  • 300ml (1/2 pint) milk (plus a little extra if necessary)
  • 4 tbsp clear honey
  • 4 tbsp Irish Mist
  • 150ml (1/4 pint) cream

Place the porridge oats, milk and 150ml (1/4 pint) water in a heavy-based pan. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, until the mixture has slightly thickened, stirring all the time. It’s important that the porridge has a nice soft dropping consistency, so add a little more milk if you think it needs it.

To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish Mist and serve with plenty of cream poured on top.

COOK AHEAD

One of the last things we do at night in the restaurant is steep the porridge oats in the milk and water in the fridge, as leaving them overnight makes them lovely and soft so that they cook much quicker. They can also be made the night before and reheated gently in a pan on the hob.

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Neven Maguire cooks omelettes with mushrooms in Irish Rapeseed oil, Oriel Sea Salt & Drinagh Cheddar Cheese @SimplyBetterDunnesStores #PGI. Ireland ☘️

🍳🥚🧀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!

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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
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Neven Maguire’s English Food Tour explores County Durham and Durham City – Wednesday RTÉ One at 8:30pm 🇮🇪 🏴󠁧󠁢󠁥󠁮󠁧󠁿

macnean_house_restaurant

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  • Tonight on Neven’s English Food Tour 🏞️🍴

    RTÉ One at 8:30pm

    Neven explores County Durham and Durham City, discovering stunning landscapes, rich history and incredible local food. From walking in Blanchland and the North Pennines to visiting Knitsley Farm Shop, where handmade pies are crafted by a sixth-generation farming family.

    In Durham City, @nevenmaguire samples elegant desserts at the Cellar Door Restaurant and dives into the fascinating history of Durham Cathedral, a UNESCO World Heritage Site, learning about medieval pilgrimages and what monks once ate.
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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