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Neven Maguire: Home Chef 2012

Neven Maguire: Home Chef

Neven Maguire: Home Chef is the popular, award winning chef’s 13 part primetime series for RTÉ ONE which aims to make a home chef out of anyone interested in cooking.

Neven shares his expertise generously and shows both novice and experienced chefs how to cook more than 40 delicious and appealing recipes which can be enjoyed by appreciative friends and family. A keen supporter of local food producers, in this series Neven visits 13 different Irish food producers and then incorporates those quality ingredients into his delicious recipes.

Neven Maguire: Home Chef is sponsored by Bord Bia. The purpose of this sponsorship is to increase consumer understanding of the Bord Bia Quality Mark on packs of red meat, poultry, fresh produce and eggs.

Programme One:

Connolly's Organic eggs in Carrickroe, Co MonaghanIn the first programme of Home Chef, Neven visits John Joe and Veronica Connolly of Connolly's Organic eggs in Carrickroe, Co Monaghan.

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He then cooks a delicious menu starting with smoked salmon and asparagus custard tart, followed by duck confit with Savoy cabbage and red onion; with white chocolate Tiramisu for pudding.

Programme Two:

The Organic Centre, in Rossinver Co. LeitrimNeven visits Hans Wieland at The Organic Centre, in Rossinver Co. Leitrim and uses some delicious beetroot from the centre for his starter of  Borscht with Soured Cream and Mediterranean Gluten-free Bread.

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Neven prepares a main course of Braised Featherblade of Beef with Celeriac Mash, Smoked Bacon and Baby Mushrooms, and Ameretti Grilled Peaches with Lemon Mascarpone Cream make a delightful end to this week’s menu.

Programme Three:

Kettyle Irish Foods in Co FermanaghIn this third programme, Neven visits Kettyle Irish Foods in Co Fermanagh and talks to MD Maurice Kettyle about the process known as dry ageing. This is a time-honoured maturing process, allowing the meat to mature as nature intended and making it more tender, succulent and tasty.

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The popular chef then prepares Curried Chicken Spring Roll with Mango Salsa to start this week’s delicious menu, followed by Rib Eye Steak with Mushroom Butter and a very special potato gratin using garlic and bacon.

Programme Four:

Gerry McCabe in BallyjamesduffFor the fourth programme Neven highlights delicious Irish lamb with a visit to Cavan Bord Bia Quality Assured Lamb producer Gerry McCabe in Ballyjamesduff.  Neven later prepares Braised Shoulder of Lamb accompanied by Champ and Roasted Root Vegetables as this week’s main course.

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But Neven moves a little further afield for this week’s exotic starter of Chicken and Coconut Soup with Galangal which is a hot spicy, sweet soup made with coconut milk:

Programme Five:

Pat Clarke of Clarke’s Soft FruitsNeven heads to Meath to meet Pat Clarke of Clarke’s Soft Fruits. Pat and his wife Mary have been growing strawberries at Stamullen for over 30 years and are amongst the largest soft fruit producers in Ireland with over 50 acres dedicated to fruit production. The Clarke’s farm is a member of Bord Bia’s quality assurance scheme and as well as producing strawberries he also grows raspberries and blackberries. Pat prides himself on producing top quality, flavoursome fruit and confesses that the family are strawberry mad, eating strawberries nearly every day.

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On the show Neven will cook Lamb Samosas with Raita, Gratin of Hake with Prawns, Spinach and Basil Dressing and Passion Fruit Panna Cotta with Poached Autumn Berries from the Clarkes farm.

Programme Six:

Michael MaguireThis week Neven stays very close to home when he visits fellow Cavan man Michael Maguire in Virginia to get the lowdown on great pork for his main course of Pork Fillet with Basil and Pine Nut Stuffing.

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To start, Neven makes beautifully crisp Courgette and Parmesan Rostis with a simple and delicious tomato dressing, accompanied by Mediterranean (gluten free) bread. And he finishes this week’s menu with Petit Fours to delight those of us with a sweet tooth!

Programme Seven:

Lissadell HouseThis week Neven visits Lissadell House and Gardens in Co Sligo and enjoys a stroll around the magnificent grounds with owner Isobel Cassidy.

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He then makes a delicious starter of Seared Scallops with Sauce Vierge, followed by Loin of Lamb in Crispy Potato Crust, with Pea & Mint Puree and Tarragon Jus. Neven finishes this week’s menu with a classic Tarte Tatin with Cinnamon and Vanilla Syrup.

Programme Eight:

Coopers Hill HouseNeven continues his sojourn in Sligo this week where he meets Lindy and Simon O’Hara of Coopers Hill House in Riverstown, and for his main course prepares Venison Steaks with Plums.

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Neven starts this week’s menu with delicious Sticky Beef Skewers and ends with an irresistibly described pudding of ‘the best ever Irish Coffee Mint Chocolate Truffles’.

Programme Nine:

Kerrigan’s MushroomsNeven starts this week’s menu with a delicious Wild Mushroom Strudel following his visit to Kerrigan’s Mushrooms in Kells, Co Meath. “This is a wonderful combination of soft mushrooms and crisp pastry”, says Neven. “The filo pastry helps to keep the mushroom mixture really moist and full of flavour. You can serve this with some dressed mixed salad leaves and crusty bread, if you wish.”

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Neven follows the strudel with delicious Roast pork Loin with Sage and Sweet Onion Stuffing with Baked Apples. And for pudding, he prepares Warm Raspberry Shortcake with Balsamic Syrup.

Programme Ten:

Kenneth Hall in DrumeagueNeven heads back to Cavan for this week’s menu where he checks out the free range chickens reared by Kenneth Hall in Drumeague, near Baileboro before preparing Pot Roasted Chicken with Herby Garlic Butter.

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Neven starts the meal with Prawns in Kataifi Pastry with Lemon Mayonnaise, and finishes with mouthwatering Chocolate Fondants with Poached Cherries.

Programme Eleven:

Beef Farmer Sean Higgins

Neven is still in Cavan this week as he meets beef farmer Sean Higgins before preparing this week’s starter of Beef (fillet) Capriccio with Horseradish Cream and Rocket.

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His delicious main course of Salmon and Spinach en Croute is followed by Coconut Crème Brûlée with Spun Sugar and Poached Rhubarb.

Programme Twelve:

Ernan McGettigan’s award-winning sausages

Neven heads for Donegal Town this week to sample Ernan McGettigan’s award-winning sausages and use them for his main course of  Pot Roasted Pork Sausages with Cassoulet which makes a delicious and thrifty dish.
Baked Figs with Pork Belly Slices, accompanied by Red Onion and Rosemary Foccacia is the starter for this week’s menu, and Neven finishes with a Coconut and Lemon Meringue Pie.

Programme Thirteen:

DannyEllison, Killybegs

Neven’s final programme in the current series sees the hugely popular Cavan chef heading for the high seas at St. John's point near Killybegs in Co Donegal, as he goes squid fishing with local fisherman Danny Ellison. Neven prepares Thai Seafood Laksa for the delicious main course this week: