Tag: Neven Maguire

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Neven Maguire’s Seafood Chowder from The MacNean Restaurant Cookbook #CoCavan

By Neven Maguire

Celebrity Chef

This is a very filling soup that is actually a recipe of my mum’s that we have been making on and off in the restaurant for years. Use the very best quality fish and shellfish for the best flavour

Ingredients

  • 1 tblsp rapeseed oil
  • 1 tblsp butter, softened
  • 2 large potatoes, cut into 1cm (1/2in) dice
  • 1 small onion, cut into 1cm (1/2in) dice
  • 1 carrot, cut into 1cm (1/2in) dice
  • 1/2 small leek, cut into 1cm (1/2in) dice
  • 1 tblsp plain flour
  • sea salt and freshly ground black pepper
  • 150 ml (1/4 pint) dry white wine
  • 300 ml (1/2 pint) fish stock (page 254)
  • 100 g (4oz) skinless salmon fillet, cut into cubes
  • 100 g (4oz) smoked coley fillet, cut into cubes
  • 100 g (4oz) cooked mussel meat
  • 100 g (4oz) cooked peeled prawns
  • 150 ml (1/4 pint) cream
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh dill
  • 1 tblsp parsley oil (page 250), to garnish
  • fresh micro salad, to garnish
  • makes about 1.2 litres (2 pints)
  • 250 g (9oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)
  • 3 leeks, trimmed and chopped
  • 3 carrots, chopped
  • 1 fennel bulb, chopped
  • large handful of fresh parsley, roughly chopped
  • 175 ml (6fl oz) dry white wine
  • 100 g (4oz) fresh flat-leaf parsley
  • 100 ml (3 1/2fl oz) rapeseed oil
  • sea salt

Method

  • Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not coloured. Add the flour and cook on a low heat for 2 minutes, stirring continuously. Season to taste.
  • Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the salmon and coley and simmer for 5 minutes, then add the mussel meat, prawns and cream and simmer for another 2–3 minutes, until warmed through. Stir in the herbs and season to taste.
  • To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.

Method

  • Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large heavy-bottomed stockpot with the leeks, carrots, fennel and parsley.
  • Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.
  • At the end of the cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in a plastic covered jug in the fridge and use as required.

Method

  • Pick the leaves from the parsley and place in a mini blender, discarding the stalks. Add the rapeseed oil and a pinch of salt and blend for 5 minutes, until completely smooth.
  • Pass the parsley mixture through a fine sieve into a jug and then transfer to a squeezy bottle. Use as required.

Notes

Neven’s tips: This soup can be made up to 24 hours in advance and kept covered in the fridge. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture. Splash out on a rosé Champagne, rosé Cava or a ripe Chardonnay from Macon in Burgundy.

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.

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Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping @RTEfood @nevenmaguire

By Neven Maguire

Celebrity Chef

Neven Maguire is shortlisted for the Bookselling Ireland Food and Drink Book of the Year in the An Post Irish Book Awards. You can vote at irishbookawards.ie.

Ingredients

Give this classic Italian dessert a twist with a delicate creamy vanilla flavour and a fresh strawberry topping. It’s the perfect dessert for a chilled summer gathering. If you want to make it less rich, simply replace 200ml of the cream with milk.

Serves 4

  • 1 vanilla pod
  • 3 sheets gelatine 600ml cream 100g caster sugar
  • 300g large strawberries (preferably Pat Clarke’s)
  • ½ lemon
  • 2–3 tsp icing sugar, to taste

Method

  1. To make the panna cotta, split the vanilla pod in half and scrape out the seeds . Put the gelatine sheets into a bowl of cold water and leave them to soak for 5 minutes . Put the cream, caster sugar and vanilla seeds into a pan, and slowly bring up to the boil, whisking continuously . Take the pan off the heat . Take
  2. the gelatine out of the water, gently squeeze out the excess water and add to the cream mixture, whisking continuously until it has dissolved . Strain the mixture through a sieve into a measuring jug .
  3. Divide the mixture equally between 4 x 200ml dariole moulds or ramekins, place them on a baking tray and leave them to set in the fridge for at least 3 hours or up to 2 days .
  4. Choose the 4 nicest strawberries for decoration, then cut them in half with the stems intact . Remove the stalks from the remainder, then add to a blender with a squeeze of lemon juice and icing sugar to taste – the amount will depend on how sweet the strawberries are . Blitz to a smooth purée, then pass through a sieve into a jug .
  5. To serve, leave at room temperature for 15 minutes, then turn each panna cotta upside down on to a serving plate . If it won’t drop out, carefully dip the mould briefly into a bowl of warm water to loosen it . Serve with a drizzle of the strawberry compote and the sliced fresh strawberries .

Serve after …
Panna cotta is a brilliant stand-by dessert because it’s quick and simple enough to make in the morning . I leave it to set in the fridge and serve after Fragrant Butterflied Lamb (p .69) with a large bowl of the best strawberries in Ireland . Pat Clarke has been delivering me strawberries for years, and their flavour is sensational.

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Neven Maguire’s Pan-fried Hake with Lemon and Herb Butter Sauce @BordBia @macneanhouse

pan-fried-hake-with-lemon-and-herb-butter-sauce2

 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 

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Chicken Parmigiana prepared and cooked 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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Chocolate Iced Mille-Feuilles from Neven Maguires Irish Food Trails

 This dessert looks so impressive that it’s hard to believe that you’ve actually made it yourself with such little effort. It can be made up to 1 month in advance, leaving nothing for you to do on the day.

Serves 4

Ingredients

  • 1 x 100g (4oz) bar of plain chocolate (70% cocoa solids), broken into pieces
  • 150g (5oz) white chocolate, broken into pieces
  • 225ml (8fl oz) cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 1 large egg white
  • 2 tsp icing sugar
  • good-quality cocoa powder, to dust
  • fresh raspberries, to serve

To Cook

Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.

Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.

Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.

Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.

In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.

Carefully peel the plain chocolate from the baking paper and break it up into pieces.

Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.

About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.

Serving Suggestions

To serve, carefully turn out onto a serving plate and peel away the cling film. Break up the reserved plain chocolate into small jagged pieces and use to decorate the top. Add a light dusting of cocoa powder and put straight on the table. Cut into slices and arrange on plates with some raspberries

 

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Neven Maguire’s Apple Tart with Custard recipe @bordbia

Apple-Tart-with-Custard

From The Nation’s Favourite Food by Neven Maguire

Ingredients

Pastry

  • 225g plain flour, extra for dusting
  • 2 tbsp icing sugar
  • 100g butter, diced and chilled
  • 2 large egg yolks
  • 2-3 tbps ice-cold water

Filling

  • 900g Bramley cooking apples
  • 100g caster sugar
  • ¼ tsp ground cinnamon
  • Good pinch ground cloves/4 whole cloves
  • 1 tbsp milk

Custard

  • 5 egg yolks
  • 3 tbsp caster sugar
  • ½ vanilla pod, split in half and seeds scraped out
  • 300ml milk
  • 100ml cream

To Cook

To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.

Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.

Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.

Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.

Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.

Serving Suggestions

To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.

 

http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx

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Neven’s recipes: Open Steak Sandwich with Caramelised onions. Beef Stroganoff with Fluffy rice and dill pickle Shavings @rte lyricfm

There are times when you want something tasty and delicious but just don’t feel like cooking a full meal. This is one of those dishes you’ll find yourself cooking again and again. If you want to make it even more substantial, try serving it with crisp, fat chips and watch how quickly the plates are cleared!

  • 3 tbsp olive oil
  • 2 large red onions, thinly sliced and separated into rings
  • 1 tbsp light muscovado sugar
  • 1 tbsp balsamic vinegar
  • 4 x 175g (6oz) thin-cut rump or sirloin steak
  • 2 small ciabatta loaves
  • 8 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp wholegrain mustard
  • 4 ripe tomatoes, sliced
  • 50g (2oz) wild rocket
  • sea salt and freshly ground black pepper

Heat 2 tablespoons of the oil in a large frying pan over a medium heat and preheat the grill. Fry the onions for 10 minutes, until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and cook for another 2–3 minutes, until the sugar has dissolved and is slightly syrupy, stirring continuously. Keep warm.

Heat a griddle pan over a high heat. Rub the remaining tablespoon of oil into the steaks and then season them generously. Add them to the heated pan and cook over a high heat for 3–4 minutes on each side for well done, or according to taste.

Split the ciabatta loaves in half and arrange on the grill rack cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.

Place a piece of the toasted ciabatta on each warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of the tomato slices on it. Season to taste and add the rocket. Place the steak on top and add the reserved caramelised onions. Dollop over the rest of the mustard mayonnaise to serve.

Beef Stroganoff with Fluffy rice and dill pickle Shavings

Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary and regular cream will work just as well.

Serves 4

  • 1 tbsp plain flour
  • 2 tsp sweet paprika, plus extra to garnish
  • 450g (1lb) sirloin steak, cut into thin strips
  • 25g (1oz) butter
  • 2 tbsp sunflower oil
  • 1 large shallot, finely chopped
  • 150g (5oz) button mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 150ml (¼ pint) chicken stock
  • 4 tbsp white wine
  • 2 tsp tomato purée
  • 1 tsp dijon mustard
  • 150ml (¼ pint) soured cream
  • sea salt and freshly ground black pepper
  • fluffy rice, to serve
  • dill pickle shavings, to serve

Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.

Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.

Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.

Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.

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Chicken Parmigiana prepared and cooked 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.