SPECTACULAR… Learn to cook spectacular dishes such as this Duck creation at the Neven Maguire Cookery School
By Ray Sanderson
I’ve always loved good food, but more than that I’ve developed a love of cooking over the years.
Nothing too extravagant I might add, just for family and friends.
So when I got the chance to enroll in Neven Maguire’s new cookery school in Blacklion, they come from all over Ireland to attend, I jumped at it.
I’ve been fortunate enough to have visited his wonderful restaurant on a few occasions, and what a special dining experience it always is. But this was a chance to learn from the chef who I believe is ‘the best’ around.
He loves food, but just as important, he loves helping others grow their own passion for cooking. And he makes it so simple.
You know what, there is something for everyone at this Cookery School.
The new facilities are brilliant, the class size is intimate and you eat what you cook during what is by no means a short day.
His passion for cooking, indeed everything he does in the kitchen, is infectious and to cook with and learn from Neven is just something I and you will always remember.
Sharing his knowledge of food has always been close to Neven’s heart and the opening of his new cookery school is the accumulation of a life long ambition.
Despite his busy schedule of demonstrations all over the country, television shows on RTE, he takes every class himself.
His passion for food developed at the ripe age of 12 when his training as a chef began. Neven eventually took over his family’s restaurant, re-opening in 2007 as MacNean House and Restaurant.
Neven always wanted to open a cookery school where he could pass on his cooking skills to people like me.
Neven’s courses start from 160 euros and with each course proving very popular booking in advance is essential. For more details check out the website on www.nevenmaguire.com
I arrived one Wednesday at 9.15 sharp and donned my chef’s apron to take on the full day course entitled ‘Entertaining Made Easy.’
My course had a eight other people on it and we all soon got to know each other once we were paired off to start our wonderful creations. I teamed up with a lovely lady from Leitrim and both of us started into the prepping for our ‘Cooking for Friends and Family’ course.
We cooked a range of dishes from Vietnamese-style grilled five spice chicken thigh salad, gratin of hale with prawns, spinach and pesto, smoked salmon and saffron orzo and Moroccan lamb tagine.
Along with that there was chilli jam, a few dressings and wonderful madeleines.
The aromas got the taste buds going, with Neven’s demonstrations teasing our senses.
The class is initially a demonstration, but come 11.30am or so it’s all hands-on.
It was full of great tips, trying new food and of course taking those tips away and practising at home.
I’ve already had a crack at the Moroccan lamb and it was tremendous and I’m going to attempt some more this weekend – maybe those sweet tasting madeleines!
The restaurant Sommelier, Blaithin, was on hand to guide us through the selection of wines that would go nicely with the dishes we had created.
Neven gave a demonstration of each of the dishes and everything, as is his trademark, was made so easy.
As he comments in his brochure, “Looking forward to cooking with you.” That’s just the way it is and his passion and expertise certainly rubs off by the time five o’clock comes around.
We got a little look around the MacNean facilities too. Lisnaskea man Glen Wheeler, head chef in the restaurant, gave us a guided tour of the kitchen and for such a high standard restaurant it was so calm and friendly.
The gardener Kevin talked us around the kitchen garden which he lovingly cares and attends to throughout the year.
I left feeling really enthusiastic about what I had picked up.
There was no pressure and under Neven’s help and instruction you couldn’t possibly ruin your dishes.
It’s a pity he’s not by my side every weekend when I’m in the kitchen.