Food that's Neven sent
Jo and Vera, Neven's Mum and Dad were there to welcome the guests so proud of their boy and rightly so young Neven, barely out of his teens, had a string of awards.
In 1996 he was made Eurotoque Chef of the Year, in 1999 he was chosen as Bushmills Chef of the Year Best Outside Dublin, and in 2001 Neven represented Ireland in the prestigious Bocuse d'Or World Cuisine Competition in France.
Although Neven and his restaurant MacNean House and Bistro in Blacklion, Co Cavan, were well-known among chefs and foodies, it wasn't until he became studio chef on RTÉ's Open House that he became a household name.
His infectious enthusiasm and passion for food, have inspired many timid novices and budding cooks and chefs to have a go.
Viewers who would scarcely have cooked rice a few years ago are now rustling up risottos and searing swordfish.
Recently, still in his 20s, Neven realised a life-time ambition to write a cookbook. It's got lots of delicious simple recipes and top tips from one of Ireland's most endearing young chefs.
Serves 4
All children love burgers, but what about the adults? It seems that we never grow out of our fascination for this meaty sandwich. Well, this is my Cavan contender for the best ever burger and it caters specifically for the "older children" out there. It's rather exotic and uses fresh pineapple and Gruyere cheese.
4 fl oz (110ml) mayonnaise
1 teaspoon sweet chilli sauce
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, crushed
1 lb (5oz) (600g) lean minced beef
1 rounded tablespoon chopped sage
2 eggs, beaten
8 thin slices Gruyere cheese
2 hamburger buns, halved
1 spanish onion, sliced into thin rings
2oz (50g) plain flour, seasoned
2oz (50g) rocket leaves
2 vine-ripened tomatoes, sliced
seasoning
frying oil, heated to 180°C/Gas mark 4
First make the chilli mayonnaise by mixing mayonnaise and chilli sauce together. Keep in the fridge until ready to serve. Now sweat the onion and garlic in half the olive oil for two minutes on a medium heat. Cool the mixture a little before putting it in a bowl with the mince, sage and eggs.
Mix well and season. Shape into four large burgers. In a frying pan, cook the burgers on a high heat in the remaining olive oil for about 6-7 minutes on each side, or more if you prefer. You can also grill these or use the barbecue in the summer.
While the meat is cooking, grill the pineapple until hot and the juices are caramelising, then place two slices of Gruyere cheese on each pineapple ring and leave under the grill to melt.
Dip the onion rings in the seasoned flour and deep-fry in the oil. Remove when golden and crispy and leave to drain on some kitchen paper. Toast the burger buns.
To serve: On each toasted bun, place a small amount of rocket followed by 2-3 slices of tomato and a beefburger. Put a cheesy pineapple ring on the meat and top it all with some crispy onion rings.
Drizzle the chilli mayonnaise over the open burger.
This is everyone's favourite. This is my version of that famous Irish classic.
I've added nuts for extra texture and a bit of cinnamon in the crumble for flavour.
I like to make this in small individual tins because it looks so amazing on the plate.
But you can use a large tin to save time and serve more people.
Serves 6-8
Pastry:
4oz (110g) butter, diced
3oz (75g) icing sugar
9oz (250g) plain flour (plus a little extra for rolling)
1 egg
Filling:
4 large Bramley apples, peeled, cored and cubed
4oz caster sugar
1 tablespoon lemon juice
half pint (275ml) water
Crumble:
4oz (110g) butter
6oz (175g) plain flour
4oz (110g) brown sugar
2oz (50g) walnuts, chopped
1 teaspoon ground cinnamon
Caramel Sauce:
10oz (275g) caster sugar
¼ pint (150ml) water
8 fl oz (225ml) cream
3oz (75g) butter
First make the pastry by creaming the butter and icing sugar together. Slowly add the egg and flour and mix well. Cover with cling film and leave in the fridge to relax for at least three hours. This pastry is very sticky and has a cake-like texture, so chilling is vital before rolling.
When ready, roll the pastry on a floured counter and line six one-inch/10cm tartlet tins (or a nine-inch/23cm tart tin). Rest in the fridge for about an hour.
Now the filling: Boil the sugar, water and lemon juice in a pot. Add the apples and bring to the boil. Remove the apples immediately using a slotted spoon. Leave to cool. Preheat the oven to 190°C/Gas mark 5.
To make the crumble, rub the butter and flour together lightly. Add the sugar, cinnamon and walnuts and mix together well. Spoon the cooled apples into the tartlet tins. Sprinkle the crumble mixture over them and bake in the oven for 20 minutes, or until the top is golden brown.
To make the sauce, place sugar and water in a heavy-bottomed pot. Bring to the boil and cook for approx 15 min or until it has a golden-brown colour (if it's too dark, it will become bitter). Stir in the cream and butter and mix well.
Keep on the heat until it reaches a thick sauce consistency. Leave to cool and store in the fridge. This sauce will keep for up to two weeks. To serve: Place individual tarts on to plate and serve with ice cream and caramel sauce.
Serves 4
So few people like anchovies in their Caesar salads that I've stopped putting them in mine. However, everybody seems to want chicken in it. I think people like the thick crunchy salad leaves and the creamy dressing of a Caesar salad so for them, here it is, my way.
4oz (110g) day-old bread
1 head of cos lettuce, washed
2 chicken breasts, 8oz (225g) each
1oz (25g) parmesan, grated
3oz (75g) cherry tomatoes, quartered
Dressing:
1 free range egg
1 clove garlic, crushed
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
a few drops Tabasco sauce (optional)
½ teaspoon Worcestershire sauce
4oz (110g) low-fat natural yoghurt
seasoning
Place bread cubes on a baking sheet and bake for 4-5 minutes until they are crispy, golden croutons. Set aside and leave to cool. Now make the dressing. Put whole egg in a food processor along with garlic, mustard, olive oil, Worcestershire sauce and yoghurt. Add Tabasco if you are using it. Blend for 1-2 minutes in a food processor, season to taste and store in the fridge. Next, grill the chicken.
Put the breasts on a baking tray and season with salt and pepper. Place the tray under a hot grill and cook for 8-10 minutes on each side. The chicken is cooked when the flesh is firm to the touch. Don't overcook or the chicken will dry out.
To serve: Place some lettuce leaves in a bowl and put some slices of grilled chicken on top. Toss in some parmesan and cherry tomatoes and drizzle with lots of dressing. Repeat with a second layer and sprinkle croutons on top.
Serves 4
I created this recipe one day to use up some leftover vegetables. I gave some to my mother and I was delighted when she told me it tasted just like the soups she used to eat as a little girl needless to say, she loved it.
It is true that this soup tastes kind of old- fashioned and really comforts on a cold wintry day. Take it from my mum!
2oz (50g) barley, washed
8oz (225g) carrots, diced
4oz (110g) onion, diced
4oz (110g) leeks, diced
4oz (110g) turnips, diced
4oz (110g) parsnips, diced
4oz (110g) celery, diced
2oz (50g) plain flour
4 pints (2.2 litres) hot chicken stock
½ pint (275ml) milk or cream
1 scallion, chopped
1oz (25g) croutons (toasted cubes of white bread)
seasoning
Place the barley in a saucepan with ½ pint (275ml) of cold water. Bring to the boil and simmer until cooked. Drain and set aside. Now heat the butter in a large heavy-bottomed pot, add all the diced vegetables and sweat for five minutes or until they are soft.
Remove the pot from the heat and stir in the flour thoroughly. Put the pot back on a low heat and cook for 2-3 minutes. Then gradually add the hot stock, stirring constantly, and bring to the boil. Add the cream or milk, whichever you prefer, and add season. Lastly, stir in the cooked barley.
Serve in a warm bowl with croutons, chopped scallions and crusty bread.
