Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀
Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀
Neven Maguire’s chocolate chip cookies @macneanhouseandrestaurant Blacklion Co.Cavan
Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan
https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi
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- 💫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!
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.@nevenmaguire makes simply delicious Pad Thai @dunnesstores with Chef Yo.
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dunnesstores- We have partnered up with @sabarestaurantdublin to create our new @simplybetterds Thai Food range. Watch our brand ambassador @nevenmaguire learn how to make this delicious Phad Thai with Chef Yo. Find the full recipe below and shop the ingredients in your local @dunnesstores.
Phad Thai
Ingredients (Serves 2)
• 200g Rice Stick Noodles
• 6 Raw Tiger Prawns, shell removed
• 175g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
• 2 Tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
• 2 Simply Better Free Range Corn Fed Large Eggs, beaten
• 1 Tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
• 80g Bean Sprouts
• 40g Spring Onions, diced 1cm
• 100g Simply Better Thai Phad Thai Wok Sauce
• 1 Tbsp Unsalted Roasted Peanuts, crushed
• 1 Tsp Dried Crushed Chillies
• 20g Fried Shallots
Method:
1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium to high heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
4. Stir quickly and mix the egg with the chicken and prawns.
5. Add the noodles, stir for 1 minute until the noodles start to soften.
6. Then add the sauce and stir well to cover the noodles.
7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.2d
Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm
I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!
SERVES 6–8
- 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
- 900ml (1½ pints) lamb or chicken stock
- 50g (2oz) pearl barley, washed
- 225g (8oz) potatoes, cut into chunks
- 225g (8oz) carrots, thickly sliced
- 225g (8oz) leeks, well trimmed and
- thickly sliced
- 225g (8oz) pearl onions, peeled
- 100g (4oz) rindless piece of smoked
- bacon, diced
- 2 fresh thyme sprigs
- sea salt and freshly ground
- black pepper
- chopped fresh flat-leaf parsley,
- to garnish
- turnip mash with crispy bacon and onion, to serve (optional)
- colcannon, to serve
1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in
the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.
2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.
3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.
Oatmeal, Cranberry and White Chocolate Cookies
This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.
- 275g (10oz) Flahavan’s
- Progress Oatlets
- 225g (8oz) butter, at room
- temperature
- 150g (5oz) caster sugar
- 100g (4oz) plain flour, plus a little
- extra for dusting
- ½ tsp baking soda
- 100g (4oz) dried cranberries,
- roughly chopped
- 100g (4oz) white chocolate,
- finely chopped
Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.
Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.
Bangers and Cheesy Mash with Caramelised Red Onion Gravy @dunnesstores @nevenmaguire
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Liked by ingridabernotaite and others
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.
Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan
https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi
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- 💫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!
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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores
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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.
Neven’s English Food Tour Wednesday on RTÉ One 8.30pm @macnean_house_restaurant Co.Cavan
https://www.instagram.com/reel/DTI3bACDyJ0/?igsh=dHpvMmNycmVzbmRi
•
- 💫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
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