“Take quality ingredients, careful preparation and
add wonderful flavours..."
RECIPES
May 2010 Recipes
Beetroot Borsht
Broscht or Borsht is very popular in most parts of Eastern European and it was a Polish chef who was working in my kitchen who first introduced me to it. When choosing beetroot look for plump roots that are smooth and firm and avoid any that are showing signs of decay. I always grate them in a food processor to stop my hands from staining but if you have do them by hand you could always try wearing rubber gloves...
The sauce for this recipe literally takes the time the pasta needs to cook. It uses rocket or watercress, of which I get a regular supply from Rod Alston at Eden Plants, one of the best organic farms in Ireland. I'm just so lucky that it's only five minutes up the road from the restaurant, but thankfully organic vegetables are becoming easier to find. There is now a wider range of good quality pasta available, but without a doubt my favourite is De Cecco that comes in blue packets and is now available in most larger supermarkets and good delis.
As this pastry is so short and crumbly, it may break up when you are trying to roll it out. If this happens, try coarsely grating it directly into the tin and then quickly press it up the sides and into the shape of the tin. No one will know the difference!
Our grass fed lamb has to be some of the best in the world. When you're shopping look out for the Bord Bia Quality Assured and always try to buy from your local butcher.
This is a soup that can be enjoyed anytime of year. You can use dried mushrooms, but make sure you soak them in boiling water an hour before you use them.
The wild mushrooms give a real dept of flavour to the soap.
This dish needs no introduction as the Irish have taken to it as if it was our own. While it takes a long time to prepare, it is always worth the effort.
I like to make my tagine a little richer than is traditional. This involves browning the meat, frying the spices, reducing the sauce and cooking it all gently in the oven with delicious Medjool dates, which can be found in most supermarkets.
The flavour of tagine only improves with time, so leave in the fridge for up to two days. Any excess fat will rise to the top and can be easily removed.
Coconut Toasted Pavlova with Lemon Curd Cream and Tropical Fruit
This meringue should have a crisp shell and a gooey centre. To achieve this, cook in a very low oven until it has pinkish hue (but don’t let it go brown). Decorate with whatever fruit you like, although a tropical selection works particularly well with
the sweetness of the meringue.
This is a great dish to serve up on St Stephen’s Day, using that lovely left over turkey and introducing some very non-Christmas flavours. Read More
Mulled Fruit Trifle
My Mum always made this trifle for special occasions when I was growing up. I just loved helping, especially with the cleaning of the bowls and it definitely inspired me to be a chef. At Christmas I like to decorate the top with pomegranate seeds to make it sparkle like jewels!Read More Read More
Mulled Wine
You may need to alter the amount of sugar you use depending on how sweet the orange juice you use is. Just be careful that you do not allow the mixture to boil or you’ll cook off the alcohol and ruin the appearance of the lemon and orange slices. Read More
MacNean Old fashioned Mince Meat Pies
No surprisingly, my Auntie Maureen is also the champion of this Maguire classic. Before she retired she was a Domestic Science teacher in a variety schools in Cavan and I don’t believe she ever had a pupil who didn’t learn how to make her marvellous mince meat pies. Read More
November Recipes
MacNean Special Plum Pudding & Traditional Christmas Cake
This is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen from Ballymahon, was kind enough to let me share this with you all and I hope your family enjoy it as much as we do every Christmas. Read More
Roast Turkey with Sage, Apricot and Pine Nut Stuffing
If you want to be sure that your turkey is cooked invest in a meat thermometer and push it into the thickest part of one of the thighs. This will then clearly show you when the turkey is cooked, leaving no doubt in your mind. Read More
Irish Whiskey and Maple Glazed Ham
A traditional ham is the perfect choice if you’ve got hoards of visitors to feed so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Read More
Christmas Vegetables
Roasting is a great way to cook root vegetables as they’re robust enough to cope with the intense heat, and the honey helps draw out the most wonderful flavours. Read More
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