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.


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


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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I hope you all enjoyed my Italian adventure!

Wow, that went quickly. I can’t believe that my ‘Italian Food Trails’ series is over. I hope you enjoyed the six shows as much as I did making them. I’m delighted that the filming for another ‘Food Trails’ series, this one based in Ireland,  has already been shot and we met some fantastic people along the way so I really think you are in for a treat.

Now just a few thank yous from myself. Firstly to David Hare who produces the show and also to all the people who work on the show in the crew – nothing could happen without your expertise and support. And of course a big thank you to Simply Better Dunnes Stores who sponsored my ‘Italian Food Trails’. And finally to all my staff here at MacNean and my family who are always so so supportive.

(44)Neven's Italian Food Trails, programme five. Neven with Piergiorgio Castellani of Castellani Wines in Tuscany

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A fantastic time in Florence

Another episode of my Italian Food Trails aired tonight – time is going fast! I had a wonderful time in Florence, a city I had never been to before and I hope you enjoyed watching tonight’s show as much as I enjoyed making it. What a beautiful city. It was great fun getting a whistle stop tour around the city in an APE, a three-wheeled Tuk!
After seeing the Duomo and Santa Croce, the church where Michelangelo is buried, I met Francesco Sanapo, Italy’s top barista who represents Italy in coffee making competitions, and who taught me how to make the best cappuccino.

(43)Neven's Italian Food Trails, programme four. Neven with Florence tour guide Emma Molignoni.jpg

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I hope you all enjoyed episode two of my Italian Food Trails. The series is being sponsored by Dunnes Stores Simply Better Range and I have to say I am just so delighted with how it has turned out.

I visited beautiful Parma in tonight’s episode and I had a brilliant time. It is known as the gourmet capital of Italy, and home to Parmesan cheese, Parma ham and balsamic vinegar.

(41)Neven's Italian Food Trails programme two. Thursday October 12th. Neven visiting Parmesan producer Mulino Alimentare

SO MUCH MILK…one thousand litres of milk are needed to produce 80kg of cheese!

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Making headlines in New Zealand

We are hitting the headlines in New Zealand with an article written by Annabelle White in ‘New Zeland’s Woman’s Weekly’ magazine. The article features MacNean House and Restaurant and I have to say I am so proud of the kind words she had for us. Annabelle traveled all around our great country staying in various places and eating in a host of different restaurants. We were delighted to have here here with us in Blacklion and even more delighted she enjoyed her stay.

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