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Neven Maguire: Home Chef 2015

Neven Maguire Home Chef 2015

Neven Maguire Home Chef Wednesday 8.30pm RTÉ One

Neven Maguire is back for the second part of his seventh series with Neven Maguire: Home Chef. The emphasis in this series is on quick, family-friendly dishes rather than the more complex, restaurant-style recipes of his previous series.

To be in with a chance to win a one day cookery course at MacNean House, simply enter our competition here

"Before we had children, Amelda and I would grab something to eat at the end of a busy night in the restaurant. Now, we try to eat as a family and that has changed the way I cook at home” says Neven. The recipes in the new series can all be made in under half an hour, and in most cases less, and I understand that speed is important.

“I always buy food with the Quality Mark as I know it has been produced to the highest Bord Bia standards from the farm right through to the table. Also before they can use the Quality Mark, all farms and food premises are inspected against the quality standards and passed. Therefore you can feel good about what you are feeding your family.”

The new 13 part series opened at the Aviva Stadium, and other locations include the Irish Navy's newest ship, the GPO, Bunratty Castle and Google's European HQ in Dublin.

"As a chef, I'm really interested to see how chefs cope in different environments. I'm used to cooking in restaurants, but it's fascinating to see 80 chefs work at the Aviva, or chefs preparing food in a tiny kitchen for 300 guests at Bunratty Castle, where two banquets are served every night. All these chefs are producing high quality food for large numbers of people, and it's fascinating to see them at work."

Programme one:

In the first epsiode, Neven visited the Aviva stadium where he found 80 chefs at work! Neven's dishes included Crispy Goats Cheese with an Apple and Hazelnut Salad, Whiting Cassoulet and Pork Meatballs with Coriander and Coconut.

Programme two:

The chef heads for Haulbowline Naval Base in Co Cork, where he rustles up Sticky Bacon Chops with Vegetable Rosti and Peach Tarte Tatin with Citrus Mascarpone.

Programme three: Neven cooks with radio presenter Ray D'Arcy

Neven visits friend and fellow foodie Ray D'Arcy to watch him prepare a prawn curry. Neven likes being interviewed by Ray because Ray is interested in, and very knowledgeable about food and cooking, and this makes their chats and cooking sessions very enjoyable for Neven. In this third programme Neven prepares Maple Glazed Pork Chops, Hake with Herb Crust, and delicious Baked Eggs.

Programme four: Trinity College, Dublin

This week Neven visits Trinity College in Dublin to experience dinner at 'Commons', one of the university's oldest traditions, and meets Trinity's head chef Kieran Maxwell to prepare one of the dishes served at Commons.

Dishes this week include Baked Cod with Smoked Salmon and Herb Crust, Stir-fried Ginger Pork with Aromatic Green Vegetables; and Smoked Trout and Cream Cheese Roll with Pickled Cucumber Salad.

Programme five: Food Labelling Confusion

The Irish care far more about the provenance of their food than the British, with 75% of Irish consumers saying that they prefer to buy food from Ireland if possible. But labels, and particularly the use of the tricolour, can be confusing.

Does the Irish flag on the packet guarantee that the product is really Irish?

The short answer is no, so Neven visits the Irish Times' Consumer Affairs Correspondent Conor Pope to find out more.

Dishes this week include a delicious Sweet Potato, Coconut and Chilli soup, and Beef Stroganoff with fluffy rice and dill pickle shavings.

Programme Six

This week Neven visits Dubai where he is the guest chef at a dinner being hosted by Fine Foods Eire to promote Irish ingredients to the city's top chefs. The dinner was held at the Atlantis Hotel, where Neven meets Executive Sous Chef Mathew Goodlet, and was attended by the Irish ambassador Patrick Hennessy and his wife Pauline.

Programme Seven

This week Neven cooks for staff in Dublin's GPO. A speedy Coq Au Van and Asparagus Soup with Bellingham Blue Cheese feature in this episode.

Programme Eight

Neven is in Google's European HQ in Dublin where the Googlers enjoy wonderful food as one of their perks - their various restaurants serve more than 3000 people every day. Dishes this week include Lamb Kebabs with flat bread, and Vietnamese Pho with Chicken Dumplings.

Programme Nine

Neven Maguire catches up with broadcaster Aine Lawlor at her allotment in Co. Wicklow, where she grows most of her fruit and vegetables throughout the year, before he prepares dishes including rib-eye steak with chimichurri, and crispy chicken thighs with puy lentils.

Programme Ten

This week, Neven meets Gillian O'Neill from Fine Foods Eire who imports Irish products into Dubai. He visits a spice souk and watches Dutch chef Marco de Wildt cook Irish beef in an American steakhouse.

Programme Eleven

Neven visits Christ King Girls' Secondary School in Cork which prides itself on providing healthy food for its students. Neven meets the Principal and Samantha Kelly from KC Catering and shows the students some ideas for making lunchboxes more interesting. Dishes include Crepes with Ham and Asparagus, Salmon Fishcakes, and an instant Strawberry Ice Cream made with buttermilk.

Programme Twelve

Even though Neven's uncle is a cattle dealer, Neven has never been to a mart...until now. He goes behind the scenes and visits the cafeteria on site where farmers with hearty appetites come to relax after a hard day's buying and selling. He also visits Mary Kennedy whose father and grandfather worked at Guinness, and in their memory Mary cooks Guinness Beef Stew. The other recipes in this programme include Steak with Roasted Peppercorn Sauce and a Peanut Parfait.

Programme Thirteen

Neven visits Bunratty Castle to learn how the team there prepares and serves two banquets a night for over 300 people. Chicken and Ribs in a secret sauce are served to the guests. Neven cooks Soufflé Omelette with Smoked Haddock and also delicious Sichuan Peppered Lamb with Spiced Redcurrant Compote.