Glen and Zara: Always part of the family!

We like to think that MacNean House and Restaurant, we are one big family. That is the way we want to treat our staff. Last night was an emotional night for us all, as it was the last service for our Head Chef, Glen Wheeler, who not only is a fantastic chef; driven and committed to his craft, but who is also a dear friend of mine.

BEST OF LUCK… Glen and myself during his last service in the restaurant. We all wish Glen and his wife, Zara, all the very best in the future.

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Let’s go to leftover heaven

One of the very best things about Christmas cooking are all the fantastic leftover dishes that you can create. I absolutely love the leftovers! In this blog I am sharing with you a gorgeous pie that is just perfect for St Stephen’s Day. Get that pastry out and the oven on – and the day after Christmas I promise you will be in leftover heaven.

TURKEY AND HAM… This pie made from Christmas dinner leftovers is just sublime

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CHRISTMAS BACON AND EGGS WITH A DIFFERENCE

Of course, Christmas dinner is the main food star of the festive season. And we all know we love leftovers that evening or even the next few days. But for me, I also think breakfast on Christmas morning is a real treat. This ‘quick to make and delicious’ breakfast recipe – which is in my new Christmas Book – of Grilled Streaky Bacon with Smashed Avocado on Toast & Poached Egg is a real winner in our house.

MOREISH… This breakfast will have you going back for more.

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Vera’s Sherry Trifle

Today’s recipe is very dear to me and is a dessert that I very clearly remember from my childhood – it probably even enticed me to be a chef. My mum always made this for special occasions and I just loved helping, especially with the cleaning of the bowls… Now I like to decorate the top with pomegranate seeds to make it sparkle like jewels. So make sure to get the kids involved if you are making this dessert and I know they will enjoy it as much as I did when I was young!

SPECIAL MEMORIES… I always remember my mum making this dessert when I was younger – and it probably helped entice me to become a chef.

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Ham joint to make your main course sparkle

We all love a beautifully cooked turkey for Christmas dinner but I think a delicious ham alongside it just makes that main course even more special. There are of course many ways to cook a ham and today I am sharing a recipe from my new book, ‘Neven Maguire’s Perfect Irish Christmas’  that I think you will all really enjoy cooking. It is a Honey Glazed Ham with Cloves. I just love this dish and I know that all your family and friends will love it when you serve it to them.

MAIN EVENT… I just love this recipe for Honey Glazed Ham with Cloves.

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A starter to please all the table

Christmas is such a brilliant time of year. A chance to enjoy time with our families, to laugh and have fun. I love to entertain and on Christmas this can lead to the kitchen table being very full! But I love it. If you’re like me and you love cooking then you will know the value of getting the meal off to a great start with a fabulous starter and that is what I am sharing in tonught’s blog. Hope you all enjoy.

A REAL WINNER… This vegetarian starter will be a hit with everyone at the table.

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The perfect Christmas party snack!

Christmas in our house has always been a wonderful time. It evokes the happiest of memories and I always try to recreate the nostalgia by embracing the traditions that I learned as a child.

Over the next few weeks, I will be sharing a number of posts and recipes, that all come from my new book ‘Neven Maguire’s Perfect Irish Christmas’. Today we kick off with party food and a gorgeous recipe for Sticky Cocktail Sausages with Sesame Seeds.

Perfect Festive Filler

FESTIVE DELIGHT… Sticky Cocktail Sausages are sure to prove a winner

I just love having people around at Christmas and party food is a must in Blacklion over the festive period!

In upcoming blogs, I will be sharing recipes for sumptuous starters, magnificent main courses, delicious desserts, perfect leftover dishes and fabulous drinks so I do hope you keep checking out this blog. (Did you know you can subscribe so you never miss a recipe!)

So, I hope you enjoy the first in my blog series on Christmas and I promise you will be making a second batch of these gorgeous sticky festive delights because the first will be gone so quickly!

Sticky Cocktail Sausages with Sesame Seeds
These are completely irresistible and can be served hot or cold, so they’re great party food and easy buffet fare. Hand around a separate dish for used cocktail sticks.
SERVES 4–6

Ingredients:

20 cocktail sausages (about 350g (12oz) in total)
2 tbsp hoisin or plum sauce
2 tsp dark soy sauce
2 tsp runny honey
1 tsp wholegrain mustard
1 tbsp sesame seeds

Method

1 Preheat the oven to 200°C (400°F/gas mark 6).
2 Put the sausages in a non-stick roasting tray in a single layer. Mix together the hoisin or plum sauce, soy sauce, honey, mustard and 2 teaspoons of water in a bowl, then pour over
the sausages, turning to coat.
3 Bake the sausages in the oven for 15 minutes, then drain off any excess fat and sprinkle over the sesame seeds. Cook for another 5–10 minutes, until golden and sticky.
4 To serve, arrange on a warmed plate skewered with cocktail sticks.

 

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