Neven Maguire, home chef with Noel McMeel, executive head chef of Lough Erne Resort
IN THE LATEST programme of Neven Maguire Home Chef the Blacklion Chef visited the Lough Erne Resort, the location for last year’s G8 summit, to meet Noel McMeel, the executive head chef who prepared one of the dishes served to the world leaders: salmon with boxty.
Neven cooks Moroccan lamb tagine and roasted root vegetables with buttermilk dressing and coriander couscous and makes a delicious dessert of vanilla macaroons with chocolate and peanut butter cream.
The programme aired on Wednesday, March 1 on RTE One.
In this brand new series, Neven demonstrates two new recipes each week in his inimitable style, a style that has made him Ireland’s most popular TV chef, and now also a hit in the US.
One recipe each week will be a family favourite, for example chicken tikka masala or apple pie or lamb tagine, and one recipe will be taken from Neven’s recipe and adapted for the home chef.
“I know how much people enjoy both making family favourites and trying something new and a little challenging, and this series has got something for everyone who enjoys cooking at home – and I stress the word enjoy!”
In addition to the two recipes cooked in his own kitchen, Neven visits some of the best restaurants in the country, and gets a master class from each chef.
“Ireland’s restaurants keep getting better and better and it’s fascinating for me to visit some of the top chefs in their own kitchens – I never stop learning. Some of the restaurants have Michelin stars, and some of them don’t, but the point is that they are all producing really good food.”
The restaurants Neven visits during this series include Ashford Castle in Mayo, Aniar (Galway, Michelin star), Mount Juliet in Kilkenny (awarded star in 2013), Ananda Indian Restaurant in Dundrum, Dublin’s Merrion Hotel for afternoon tea, Ballyfin in Co Laois, and Les Gourmandises in Cork city.
He added: “Quality ingredients are key and so I only source food from suppliers I know and trust and I make sure that they carry the Bord Bia Quality Mark.”