Proud to bring you a delicious Christmas
Welcome to Bord Bia’s Christmas recipes! We have you covered with everything from the classic Roast Turkey with Thyme and Onion Stuffing, Ham with Port, Orange and Redcurrant Glaze to a delicious Ice Cream Pudding.
Neven's Christmas Menu 2018
Wednesday 5th and Friday 7th December 2018
RTÉ One – 8.30PM
Neven is back for his sixth consecutive year with Neven’s Christmas Menu and it certainly does not disappoint!
As well as the traditional Quality Assured favourites (turkey, ham and lamb), Neven demonstrates how to cook some interesting and tasty starters and visits two of the country’s best pastry chefs. The OPW generously offered Kilkenny Castle as the location, and Neven installed himself in the Castle’s Victorian-era kitchen to cook his dishes. As always, Neven’s recipes are crowd-pleasing dishes which are straightforward to make.
Neven cooks two delicious starters - Trout Paté (made with smoked trout from the nearby Goatsbridge Trout Farm), and Duck Confit with Vegetable Crisps.
This is followed by the Traditional Roast Turkey with Braised Red Cabbage, and Cranberry and Sausage Meat Stuffing, and a Butterflied Leg of Lamb.
To get everyone in the mood for Christmas, the second episode starts in St Canice's Cathedral, Ireland’s best preserved and extraordinary medieval cathedral where Neven listens to two choirs rehearsing carols for Christmas.
Glazed ham is a traditional favourite but this year Neven cooks a loin of bacon - very similar in taste but easier to cook, and easier to carve. He braises the bacon in cider, and glazes it with apply syrup, both made locally by Highbank Organic Farm. Neven comes up with a new way to make the most of the leftovers: turkey and ham coleslaw.
This Christmas choose food with the Bord Bia Quality Mark for the highest standards vertified at every stage.
Visit our YouTube channel where you can find Neven's Christmas Menu and our Christmas recipe videos.