Podcasts about neven maguire

Chef Neven Maguire

Neven's been to Portugal, where fish is big and PJ gets some tips from him heading into the St Brigid's weekend. See Neven on the telly, RTE 1, Wednesdays at 8pm Hosted on Acast. See acast.com/privacy for more information.

PJ takes calls on Cork's water problems, gets tips from Neven Maguire on Portugal's spicey and fishy cooking, learns how you can get a haircut in a horsebox in Blarney. And more... Hosted on Acast. See acast.com/privacy for more information.

‘Neven's Portuguese Food Trails' has kicked off on RTÉ, with Neven Maguire exploring Iberian nation's food culture and history. You can catch it on Wednesdays at 8pm, and watch back on the RTÉ Player.To tell more, TV Chef Neven Maguire joins Kieran!

He's back! Neven Maguire has got a new book 'Eat Out at Home,' which is full of tips for adding that extra bit of flair to your cooking.There's even a new way to do your potatoes this Christmas and Neven has all the tips for making it happen.Press the play button to hear all the tips and below are the recipes mentioned.Turkey Roulade with Maple Glaze: Serves 6–875g butter1 large onion, finely chopped100g fresh ciabatta breadcrumbs2 tsp chopped fresh mixed herbs (sage, rosemary and thyme)20g fresh flat-leaf parsley, leaves stripped off1.75–2kg boneless turkey breast, skin on50g dried cranberries or chopped apricots2 tbsp maple syrup200ml carton poultry gravysea salt and freshly ground black pepperPreheat the oven to 200°C (400°F/Gas Mark 6).Heat a sauté pan over a medium heat, melt half of the butter and gently sauté the onion for 8–10 minutes until softened but not coloured.Season well.Put the breadcrumbs and herbs into a food processor and blitz to fine crumbs, then add the sautéed onions and pulse to make a paste.Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side.Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness.Remove the parchment and season, then spread over the breadcrumb paste, leaving a border around the edges.Scatter the cranberries or apricots on top, then press down so that they form part of the stuffing.Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string.Melt the rest of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over.This will keep in the fridge for 2 days, or it can be frozen and defrosted.Put the turkey roulade on a rack in a roasting tin and roast for 40 minutes, basting halfway through with the rest of the glaze, until the turkey is cooked through. A thermometer should read 70°C.Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes.Meanwhile, put the roasting tin on the hob and stir in the gravy with a splash of boiling water, scraping the bottom of the tin to remove any sediment.Carve the turkey into slices and arrange on plates, then pour over some of the gravy to serve.Sticky Damson Ham with Star Anise: Serves 8–102kg unsmoked gammon joint1 onion, sliced2 celery sticks, roughly chopped1 tbsp black peppercorns8 star anise175g damson plum jam or conservejuice of 1 orange100g light brown sugarRinse the gammon with fresh water and put in a pan of boiling water.Add the onion, celery, peppercorns and 2 of the star anise. Bring to a simmer over a low heat and cook for 1½ hours. Leave to cool in the liquid.Meanwhile, make the glaze. Put the damson jam or conserve in a small pan with the orange juice, sugar and the rest of the star anise.Heat gently until the sugar has dissolved, then simmer for 3–4 minutes or until reduced to a thick glaze, stirring to ensure it doesn't catch at the bottom. Leave to cool slightly.Preheat the oven to 220°C (425°F/Gas Mark 7).Remove the gammon from the pan and put into a baking tin. Using a sharp knife, cut off the rind, leaving the fat on top and score diagonally into a diamond pattern.Pour around 500ml of the cooking liquid, which will help to keep the joint moist.Smear the damson glaze all over the ham, reserving 2 tablespoons, making sure the star anise are sitting on top of the joint.Roast for 20–30 minutes until cooked through.Remove from the oven and drizzle over the remaining glaze.Leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil.Carve slices from the ham and arrange on plates to serve.Tiramisu: Serves 8–104 large eggs100g caster sugar250g mascarpone cheese 250ml cream250ml freshly brewed strong espresso coffee (left to cool completely)150ml Tia Maria or Kahlúa liqueur40 sponge fingers50g bar plain chocolate2 tsp cocoa powderSeparate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another.Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined.Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream.Spoon a third of this mixture into a suitable dish that is at least 2cm deep.Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa.Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture.Only dip the sponge fingers in as you go along, so they don't soak for too long and become difficult to handle.Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater.Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon.Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle.To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.

Chefs Neven Maguire and Brian McDermott

On this morning's show... Another car damaged in Cashel... Tipperary County Council approves its Budget for next year – but not without some controversy... Drivers caught speeding could soon have the choice between penalty points or a ‘speeding awareness' course...the conversation continues... Illegal dumping an ongoing issue in North Tipperary... Neven Maguire will speak to us about his new cookbook, just in time for Christmas... Christmas Presents through the decades. Our Producer Leanne has compiled a list... Hidden histories with Dr Conor Reidy.. And Ultan will answer your gardening queries...

Chef Neven Maguire joins us on recipe tips if you are hosting this Christmas Hosted on Acast. See acast.com/privacy for more information.

The ISPCC report that 50 children a year make contact with Childline while attempting to take their own life - The ISPCC join Patricia People are being reminded work Christmas parties are an extension of the workplace - we discuss tomorrow on the do's and do not's of the office Christmas partyWhy the EU want to remove chemicals from children's toysWe speak with a veterinary nurse who cares for hedgehogs Chef Neven Maguire joins us on recipe tips if you are hosting this Christmas Hosted on Acast. See acast.com/privacy for more information.

Neven Maguire has released a new cookbook ‘Eat Out at Home' containing Neven's favourite foods from home and abroad. Neven joined Pat today to talk about the challenges of having a restaurant, tips on how to entertain, and how Irish people have gotten better at cooking!

The An Post Irish Book Awards shortlist has been announced with many well known names like Cecelia Ahern, Sally Rooney, Colm Tóibín and Neven Maguire who spoke to Newstalk Breakfast this morning on being nominated.

The An Post Irish Book Awards shortlist has been announced with many well known names like Cecelia Ahern, Sally Rooney, Colm Tóibín and Neven Maguire who spoke to Newstalk Breakfast this morning on being nominated.

Celebrity Chef Neven Maguire joins Patricia on the art of cooking for your friends and family Hosted on Acast. See acast.com/privacy for more information.

On Tuesday, Matt was joined by chef Neven Maguire to discuss the release of his 20th book “Eat Out At Home”.He talked about how to create the ideal dinner party menu, being 35 years in business at MacNean House in Blacklion and his love for 90's dance music.Hit the ‘Play' button on this page to hear the chat.

Neven joins Claire in studio.

PJ chats with Neven whose new show Neven's Coastal Food Trails is on Wednesdays on RTE One TV at 8pm Hosted on Acast. See acast.com/privacy for more information.

Poppy Kilpatrick speaks to Wendy about winning the All-Island Final Cookery Competition for Secondary Schools run by ATU St Angeles Atlantic Technological University. Poppy shares about her winning recipe dish which was judged by a team of experts including celebrity chef Neven Maguire.

He's one of Ireland's most loved chefs so naturally, when we caught up with Neven Maguire, we had to ask him for a simple dinner recipe. Neven joined Dave to chat about his coastal trails, Irish food and his INCREDIBLE vinyl collection.

When he's not jet setting off to Italy, Spain or Portugal, or foraging around the Greenway's of Ireland, you may just spot a wild Neven Maguire wandering around the Irish coast in search of Ireland's best coastal restaurants, cafes, food stalls and trucks. It's all part of his latest TV series, 'Neven's Coastal Food Trails' .Neven joins Anton to chat.

Welcome to Food In 5 Minutes, the part of the Ken On Food podcast where I share with you five food stories from the Irish food scene and beyond in five minutes or less, ish.If you're hungry for more by the time we're finished here, visit kenonfood.substack.com to join my free newsletter, The Week In Food, available every Sunday morning from 7am, delivered fresh to your inbox – no queuing necessary. Yeah, I'm looking at you, Oasis.This week brings you news on the closure of Breadman Walking in Dublin, the decline in Irish pub numbers, some new TV courtesy of Neven Maguire, calls for milk in schools and the Waterford Harvest Festval.Dublin city ‘nano-bakery' Breadman Walking to close after enforcement actionFull statement on closure via InstagramFollow @bread_man_walking on InstagramSupport Growth: A Sustainable Future for Ireland's drinks and hospitality sector (PDF download)SupportYourLocal.ieDonegal Town's Chandpur Indian Restaurant to feature on Neven Maguire TV showNo drink given with new Hot School Lunches scheme – Over half of Irish parents think milk should be providedOnly 4% of Irish Teenagers are meeting their Dietary Guidelines – Major Nutrition Conference in Belfast this weekVisit waterfordharvestfestival.ieView the daily breakdown here Hosted on Acast. See acast.com/privacy for more information.

Well known chef and Owner of MacNean House & Restaurant,Neven Maguire is selling his dishes for the charity, Society of Saint Vincent de Paul. Neven spoke to Sean about this.

Well known chef and Owner of MacNean House & Restaurant,Neven Maguire is selling his dishes for the charity, Society of Saint Vincent de Paul. Neven spoke to Sean about this.

Neven Maguire, Chef,

Chef Neven Maguire chats about his role at Bloom in the Phoenix Park alongside all things savoury.

Neven Maguire talks us through sticky beef skewers with mustard mayonnaise and tomato salad A perfect dish for the weekend ahead.

There is no doubt that amongst chefs and foodies Neven Maguire is one of the most beloved and respected figures in the business. He began cooking at the age of twelve in the kitchen of his family restaurant, MacNean's in Blacklion, County Cavan and has since turned it into one of the most siught after dining experiences in the country. In this week's episode Gary and Gareth chat to Neven about his culinary beginnings, surviving the worst of The Troubles, his TV work and his quite spectacular choices for his Desert Island Dish. Enjoy!Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com

Bobby goes to the Hospitality Expo in the RDS and talks to Neven Maguire as well as other hospitality people about the state of the sector today.

Steak with roasted peppercorn sauce and chocolate pots to finish. Here with all your Valentine's Day cooking tips is celebrity chef Neven Maguire.

We are joined by celebrity Chef Neven Maguire to tell us how to prepare a stress free Christmas dinner.

Chefs Neven Maguire & Brian McDermott

Our team was on the ground for the first day of the Ploughing 2023, talking to farmers and politicians about the nitrates cut, bad weather and beef prices.We hear from some of the first farmers through the gates, Minister Charlie McConalogue, Sinn Féin leader Mary Lou McDonald, chef Neven Maguire and many more.

The Irish Country Living team welcome their new acting Food and Consumer editor Dee Laffan to the Good Room while they discuss food heritage and Neven Maguire discusses his upcomimg fish recipes. The team also discuss one of the most controversial Dear Miriam letters ever recieved which has readers divided about a vegetarian wedding.The team also discuss dee Laffans article on Lough Neagh eels

The Irish Country Living team are back in the Good Room are are joined this month by Neven Maguire. Janine Kennedy, Maria Moynihan and Sarah McIntosh chat about their first jobs, give their unsolicited advice to a Dear Miriam letter about volunteering and Janine chats to Neven Maguire about summer recipes and his first job.

Brian McDermott, Neven Maguire

Friend of the show and one of Ireland's most well-renowned and beloved chefs, Neven Maguire, took time out of his busy schedule to come up from Cavan - where he runs his award-winning 'MacNean House & Restaurant' - to chat to Bobby about how he is getting on as well as his relationship with the wonderful town of Enniskillen.

How do you like to celebrate St Patrick's Day and the beginning of the spring weather in March? Neven Maguire has a menu worth any Saint's Feast Day, while Janine Kennedy features some tantalising Irish craft brews to match.

Neven Maguire and Brian McDermott.

Country Life, in association with your local Credit Union, presented by Keith Fahy every Tuesday from 7 - 8pm. On this episode, Keith talks with:   - Neven Maguire on how to cook your Christmas Turkey/hams etc - Darragh McCullough from Ear to the Ground discussing the upcoming show and his own farm - Liam Rabbitte from Turloughmore Hurling on their upcoming tractor run - Tommy the Vet to discuss animal health   Country Life in association with your local Credit Union.

Neven Maguire and Janine Kennedy talk about the upcoming festive season and how to host a great brunch or breakfast party without too much hassle on yourself.

Imagine the job of copying, editing, proofreading, developing and testing recipes…. and collaborating with Ireland's best-known, award-winning food writers and chefs, including, Neven Maguire, Darina Allen, Rory O'Connell, The Happy Pear and many more.Imagine beavering away for many years as a freelancer, unknown behind the scenes, quietly testing, tasting, proofing, writing, editing hundreds of books and thousands of recipes and and then BOOM, at a notion, deciding to starting your own food publishing company?The Irish Examiner has called our guest today ‘Ireland's top cookbook editor' and that she is along with being a freelance editor, food writer, and project manager. We are talking about Kristen Jensen. Founder of Nine Bean Rows, Blasta Books, and Scoop magazine. These are all Irish food writing publications that are the voice of modern Irish cuisine. An emigrant herself, Kristen came from the States and has shaped her career in food writing. She talks to us about her publishing projects, and the international voices of Irish cuisine, and we ask, what is Irish food today? And get some tips for people who dream big and want to publish their own cookbooks. This is a fascinating chat for anyone who wants an insight into the writing world or just who has a passion for good cookbooks and great food stories. Just as a little note, we have to apologise, my internet speed wasn't quite up to scratch the day we were recording this online, as the audio does go a bit crackly in places. But, stick with it, this is an amazing conversation and the next hour is going to fly by. We promise!You can find out more about Blasta Books on blastabooks.com , Scoop Magazine on scoopfoodmag.com and Nine Bean Rows at ninebeanrowsbooks.com Hosted on Acast. See acast.com/privacy for more information.

Janine Kennedy and Neven Maguire chat about Neven's November Entertaining at Home dinner party recipe spread and the drinks Janine has paired for the menu.

Neven Maguire is back with his 16th cookbook 'More Midweek Meals' and he stopped by the studio to chat to Ian and drop in his dinner too! The book is full of recipes that take the hassle out of dinner, but there is one recipe in there you wouldn't expect to see from a Cavan man. Ian also asked Neven why his incredibly successful restaurant still is without a much deserved Michelin star.

Celebrity chef Neven Maguire chats to Pat about his new cookbook 'More Midweek Meals'.

Neven Maguire, Irish celebrity chef and television personality.

Neven Maguire joined Bobby to talk about the special quality that Dingle has to offer, the incredible array of produce available in Ireland in general, and the importance of buying local whenever possible. Jim Garvey also stopped by to take about the success of his business, the Garvey Group, and how things have bounced back after the pandemic.

Kieran was joined LIVE at the National Ploughing Championships, in Ratheniska, Co Laois by Neven Maguire, Chef and Proprietor of MacNean House in Blacklion, Co. Cavan and Pat Murphy IFA Regional Chair for Connacht...

He dices, he D.Js and he's one of Ireland's most beloved chefs and this week, he's our special guest on The Lennon Courtney Podcast - welcome, Neven Maguire! Neven is a regular on Irish TV and radio as well as a prolific writer having created over a dozen best-selling cookbooks. His latest masterpiece is Learn to Cook with Nevan and is aimed at the younger wannabe chefs in your life. For the more seasoned home cook, Neven's Perfect Irish Christmas is a must have. It's now available to buy in your local Dunnes Stores, bookshops and even your library and will help you make a no hassle and delicious Christmas dinner. In this episode, we loved chatting to Neven about his resilience and positive attitude. He also shared a few great cooking tips to help make your festive feast a hit. Sonya also shared her tale of ending up in a kitchen with Ricky Martin's producers and Brendan reminisces on being the best damn kitchen porter in the Next Cafe on Grafton Street. The restaurant industry's loss was truly our gain. This is our final episode for this series but we'll be back early 2022 rested and full of roast potatoes. Have a safe Christmas and New Years if you can. Special mention goes to all the shift workers out there who will keep working the festive period. We appreciate you. Until next year folks, bye for now! Sonya and Brendan. FOLLOW THE LEADER Sign up to our new newsletter, launching January 2022 here. Follow Lennon Courtney on Instagram, Twitter and Facebook Follow Brendan on Insta and Twitter and Facebook. Follow Sonya on Insta and Twitter. Shop the latest Lennon Courtney 'Doyenne Collection' at Dunnes Stores. Social media is managed and curated by Julie Gartland. Katie Laffen created and performed our theme music 'Walkin' On It and the podcast is produced by Esther O'Moore Donohoe.

Chef Neven Maguire talks to Borderlines hosts Freya McClements and Mary Minihan about overcoming the twin obstacles of Brexit and Covid-19. He reflects on how the Troubles impacted on his family's Border business, MacNean House and Restaurant. And he also reveals how he reconnected with his love of old school dance, trance and hard house music during lockdown. Hosted on Acast. See acast.com/privacy for more information.