I love the Marian Finucane Show and had a great time this morning talking to Marian about all things BBQ. We have some of recipes from the show on today’s blog including the gorgeous Satay Prawn Sticks with Griddled Limes and a beautiful warm steak salad. And keep an eye on this blog over the next few days when we will be sharing more summer sizzlers.
I am delighted to be ambassador for the Dunnes Stores Simply Better range. Meeting some of the producers for the fantastic produce included in the range has been a real pleasure. I know I always say it but a chef’s job is made easier when there is brilliant ingredients on offer and that is certainly the case here. Dunnes Stores has released a ‘Cook with Neven’ magazine using some of the Simply Better range and you can pick it up in selected stores online or download it here.
Here is one of the recipes from the magazine, Pulled Corn Fed Chicken Tacos. Make sure you check out the rest!
It’s the 4th of July so two American inspired dishes for you to enjoy on the blog today. Chicken wings and monster cookie ice cream sandwiches! Enjoy everyone!!
Buffalo chicken wings with blue cheese dip
These American-style crisp chicken pieces are the perfect laid-back party food to share and they’re great for a movie night. It’s the seductively high ratio of skin to meat that makes these wings taste so good, but there are two key steps that ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and a quick dredge in the seasoned cornflour, plus a few extra minutes in the fryer so that they’re really golden brown, transforms into a crunchy coating when fried.
FINGER LICKIN… I just love these Buffalo Chicken Wings. Perfect for so many occasions.
Anyone who has read my bog over the past few years will know that it was always a dream of mine to open up my Cookery School and I have loved every minute since that dream came true. I love sharing my passion for cooking with people and one of my most favourite courses is the Parent and Child course. It is such great fun and to see the interest the kids have in food and cooking and also their ability I know that the future of Irish food is in good hands. We have two Parent and Child courses coming up and a few spaces have just become availabledue to a few cancellations! We would love to see you there. Oh, and here is one of the dishes we will be cooking on the day!
PARENT AND CHILD… One of my favourite courses. Love to see the passion for cooking the kids have. Pic from Saucepan Kids.
How do you like your eggs in the morning dads! I like mine Benedict style. It is Father’s Day this Sunday and another occasion where we can celebrate great food surrounded by the ones we love. So, to spoil the dads of Ireland here are two recipes, Eggs Benedict and Lemon Meringue Pie, that are sure to make them smile.
WAKE UP DAD… The perfect way to start Father’s Day
I am really looking forward to Taste of Dublin this year. It runs from this Thursday to Sunday and it promises to be a fantastic show. I am doing demos throughout the day and one new feature this year is my Flogas Taste Experience Chef’s Table where you can see the cooking up close and also enjoy the taste of it afterwards! I am giving away four pairs of tickets to the chefs table from Thursday to Sunday. The details of how to enter are on the MacNean Twitter page and also at the bottom of the post.
One of the recipes I will be cooking at the demos is this delicious Peppered Burger with Sweet Potato Wedges.
THE HEALTHY OPTION… No need to throw out the burger and chips this January
I have been at Bloom every single year and it is just a fantastic show and a real privilege to be there with Bord Bia. It is hard to believe it is back around again so quickly and it runs from Thursday June 1st to Sunday June 4th. Kids go free and it is such a wonderful family event and there truly is something for everyone. Obviously the spectacular gardens and flowers just get better and better each year while another ever growing element of Bloom is the fabulous food and produce on show.
NUMBER 11… This year will be the 11th year of Bloom – and my 11th year too!