Wine & Food Inspirations

Beef Wellington

Beef Wellington

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 MinutesList of Ingredients: BeefMethod: This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight ...
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The Ultimate Beef Burger with Crispy Potato Wedges

The Ultimate Beef Burger with Crispy Potato Wedges

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 MinutesList of Ingredients: BeefMethod: A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Othe...
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Breast of Thornhill Duck with Sweet Potato Fondants, Cabbage amd Wild Mushroom Stir Fry, Honey and Clove Sauce

Breast of Thornhill Duck with Sweet Potato Fondants, Cabbage amd Wild Mushroom Stir Fry, Honey and Clove Sauce

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 minutesList of Ingredients: DuckMethod: Serves 4 Ingredients: 4 x 275g (10oz) duck breasts, well trimmed 1 tbsp cracked black pepper 8 sweet potato fondants spinach purée, to serve sweet potato purée, to serve honey and clove sauce, to serve For the Cabbage...
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Salmon and Asparagus Wraps with Rocket Pesto

Salmon and Asparagus Wraps with Rocket Pesto

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan   info@macneanrestaurant.com   +353719853022 Chef: Neven Maguire Preparation time: 20 Minutes Cooking time: 20 Minutes List of Ingredients: Seafood Method:   Farmed salmon has become much better quality over the years and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-siz...
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Smoked Salmon and Saffron Orzo

Smoked Salmon and Saffron Orzo

System Administrator Friday 17th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 MinutesCooking time: 20 minutesList of Ingredients: SeafoodMethod: Ingredients: ·       2 large pinches of saffron treads ·       350g (12oz) orzo pasta ·       225ml (8fl oz) cream ·       finely grated rind of 1 lemon ·       sea salt and freshly ground black pepper ·       1 tbsp chopped fresh basil ·       1 tbsp sn...
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Monkfish with Wild Mushrooms, Sun-dried Tomato and Saffron Velouté

Monkfish with Wild Mushrooms, Sun-dried Tomato and Saffron Velouté

System Administrator Thursday 16th October 2014 0
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan info@macneanrestaurant.com +353719853022 Chef: Nevan MaguirePreparation time: 20 minutesCooking time: 20 minutesList of Ingredients: SeafoodMethod: Ingredients: 2 tbsp rapeseed oil 4 x 175g (6oz) monkfish tails, trimmed 16 baby carrots 4 baby leeks, trimmed and cut into 1cm (1/2in) lengths 1 tbsp softened butter 100g (4oz) wild mushrooms, trimmed and quartered or halved...
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