Recipes
We are delighted to present these seasonal, family recipes by Neven Maguire
Neven is proprietor and Head Chef at MacNean House and Restaurant. His new book Neven's Food from the Sun is available in all good bookshops
Neven uses a lot of dairy produce in the restaurant. He says "Chefs visit me from all over Europe and they always comment on the flavour, richness and quality of our dairy produce."
Spring / Summer Recipes
Leg of Lamb with Salsa Verde Stuffing
Succulent Spring lamb, studded over with slivers of garlic and tiny rosemary sprigs. Ask your local butcher to bone the leg of lamb for you but to leave the shank end intact, not only improving the flavour but making carving easier.
Potato Gratin
This delicious potato gratin should have a crisp golden brown crust but be soft and creamy inside - the secret is to use half milk & half cream. It can be made in advance and then heated up in individual portions for about 20 mins in the same oven as the lamb.
Sautéed Green Beans with Olive Oil and Garlic
Green beans are an excellent vegetable to serve to a crowd and this is one of Neven's current favourite ways to serve them. They would also be delicious with two seeded and diced vine tomatoes added to the pan with the beans, but only in the summer when tomatoes are at their best.
Chocolate Cup Cakes
Chocolate cup cakes will be made in a lot of homes this Easter where there are young children. Easy to make, they are perfect for any time of the year, particularly for children's parties. Get the kids involved in decorating the cakes for parties.
Simnel Cake
Simnel cake is the traditional Easter cake. You can make it a few days ahead and enjoy it again on Easter Monday with a cup of tea. The marzipan balls on top of the cake represent 11 of the apostles - Judas being the one that is missing.