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Neven Maguire: Home Chef

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Neven Maguire: Home Chef
Neven Maguire: Home Chef #CreateTravel

Neven Maguire

At the core of Neven's philosophy is a dedication to using only the finest local seasonal ingredients.




#101
Neven opens the series by paying a visit to Waterford Castle and head chef Michael Quinn, who prepares leg of lamb steaks. Back in his kitchen, Neven makes air-dried beef carpaccio with roasted beetroot and mustard cream, and the MacNean cheesecake with raspberries and white chocolate.



#102
Eugene Callaghan, head chef of Kelly's Resort Hotel, Co. Wexford, makes a delicious trio of chicken. Also on the menu: Vera's seafood chowder with MacNean wheaten bread and pork and wild mushroom wontons with Chinese black bean sauce.



#103
Neven Maguire prepares delicious MacNean eggs benedict and crispy goat's cheese with beetroot pannacotta in his family restaurant in Blacklion, Co. Cavan. Later, guest chef Ross Lewis, owner of Dublin's Michelin-starred Chapter One restaurant, demonstrates how to make the perfect assiette of pork.



#104
Neven travels to London for a masterclass in baking the perfect tarte tatin from Clare Smyth, head chef at the three Michelin-starred Gordon Ramsey Restaurant. Back in his MacNean House restaurant, Neven demonstrates a delicious deconstructed prawn cocktail and pizza bread, and also prepares beef satay with pickled cucumber.



#105
Graham Neville, head chef in Residence on St. Stephen's Green in Dublin prepares lamb tartare and a turbot main course. Later, Neven makes smoked belly of pork and a coconut pudding.



#106
In London, Neven visits Agnar Sverrisson, head chef and co-proprietor of the 1 Michelin star restaurant Texture for a masterclass in cooking beef cheek and beef steak. Neven also creates the perfect breakfast: porridge with honey and cream, and scrambled eggs topped with smoked salmon. For dessert, Neven makes vanilla creme brulee with poached Irish apple compote.



#107
Aidan McManus, owner and head chef at the famous King Sitric Restaurant in Howth, Co. Dublin, demonstrates his own delicious take on hake with tomato vinaigrette. Later, Neven prepares duck breast with sweet potato fondants and his very popular MacNean celebration cake.



#108
Neven travels to Luxembourg to reconnect with Lea Linster, the only woman ever to win the Bocuse D'Or, the most prestigious award a professional chef can receive. Linster prepares the rack of lamb dish that won her the award. Later, Neven makes a family favorite - curried chicken spring rolls with pineapple salsa - and tops off the episode by making his signature trio of chocolate dessert.



#109
Neven meets Derry Clarke, owner of Michelin-starred L'Ecrivain, for a masterclass in assiette of Irish beef. Afterwards, Neven cooks duck confit with crispy fried vegetables and prepares his famous raspberry plate.



#110
Neven returns to London, where Andy McFadden, head chef of the 1 Michelin star L'Autre Restaurant, prepares a delicious scallops ceviche. Later, Neven cooks local lamb with pea puree and rosemary jus, and a dessert called 'The Orchard,' which includes apple pannacotta with apple jelly, glazed apple tart, apple crumble and apple parfait.



#111
In Dublin, Neven watches Guillaume Lebrun, head chef at the 2 Michelin-starred Restaurant Patrick Guilbaud, prepare lobster ravioli. Back in his own restaurant, Neven makes braised shoulder of lamb with Mediterranean couscous and a delicious dessert of passion fruit and orange jelly with vanilla yogurt and granita.



#112
Mickael Viljanen, the head chef of The Greenhouse in Dublin, gives Neven a masterclass in preparing partridge with pumpkin. Neven's own dishes include fillet of dry-aged beef with braised blade and celeriac puree, and a delicious baked Alaska to finish.



#113
Neven returns to Luxembourg, where chef Lea Linster cooks her signature dish - a creme brulee. Neven prepares seared scallops with confit of pork cheek and cauliflower, and a celeriac and baby carrot risotto with sherry vinegar caramel and crispy potato rosti.







 

NEVEN MAGUIRE: HOME CHEF helps experienced and confident home cooks take their skills to the next level by emphasizing challenging dishes and techniques. Neven Maguire, Ireland's most popular TV chef, creates a variety of dishes from his award-winning MacNean Restaurant in Blacklion, Co. Cavan, Ireland. Neven takes viewers step-by-step through complex recipes, divulging interesting trade secrets in the process. Recipes include: air-dried beef carpaccio with roasted beetroot and mustard cream, MacNean cheesecake with raspberries and white chocolate, deconstructed prawn cocktail and pizza bread, beef satay with pickled cucumber, and vanilla crème brûlée with poached Irish apple compote. In each episode, Neven also visits other top chefs representing Michelin-starred restaurants throughout Ireland and beyond, including Restaurant Patrick Guilbaud in Dublin, Restaurant Gordon Ramsay in London and LéaLinster Restaurant in Luxembourg.


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