Neven Maguire - Food from the Sun

To Amelda, who shares my passion for food – a wonderful travelling companion, colleague, friend and wife. Thank you foryour love and support. Where to next?

Cover Page

Title Page Neven’s Food from the Sun Neven Meguire

Dedication To Amelda, who shares my passion for food – a wonderful travelling companion, colleague, friend and wife. Thank you foryour love and support. Where to next?

Introduction

Small Bites: Appetisers, Mezze and Tapas

Oven-Roasted Dublin Bay Prawns (Langoustines) with Tomato and Chilli

Roasted Red Pepper and Chilli Hummus with Crispy Tortilla Chips

Halloumi with Griddled Pitta and Red Onion, Bean and Tomato Salad

Bruschetta Platter

Roasted Aubergine and Cumin Soup

Crispy Fried Squid with Harissa and Crème Fraîche

Chicken and Wild Mushroom Wontons with Chinese Black Bean Sauce

Vietnamese Spring Rolls with Plum Sauce

Aubergine and Mozzarella Parcels with Pesto and Sun-Dried Tomatoes

Cracked Patatas Bravas

Chicken Satay with Pickled Cucumber Salad

Poached Oysters with Spinach and Lemongrass

Marinated Olives

Spiced Glazed Almonds

Poultry

Turkey Moussaka

Spicy Chicken and Mango Noodles

Blackened Chicken with Roasted Red Pepper and Avocado Salsa

Chicken and Broad Bean Paella with Clams

Tea-Smoked Barbary Duck

Creamy Chicken Korma

Butterflied Poussin

Vietnamese-Style Grilled Five-Spice Chicken Thigh Salad

Thai Yellow Chicken Curry

Crispy Shredded Chinese Duck Salad

Turkey Enchiladas with Chilli Sauce

Harissa Roast Chicken with Roasted Sweet Potatoes

Meat

Inverted Cashel Blue Burger with Roasted Tomatoes and Red Onion Salad

Grilled Rib-Eye Steak with Smoked Paprika and Red Pepper Butter

Moroccan Lamb Tagine with Herb Couscous

Chilli Cornbread Pie

Lamb Shanks Osso Bucco

Barbecued Brine Pork Chops with Balsamic Glaze

Caramelised Pork Belly with Mustard Potato Purée

Parma-Wrapped Pork Fillet stuffed with Pesto

Butterflied Lamb with Spiced Mint and Yoghurt Rub

Lamb Rogan Josh

Rack of Lamb with Tapenade Toasts and Wilted Spinach

Porchetta with Sautéed Potatoes

Vietnamese Beef Noodle Soup (Pho Bo)

Fish and Shellfish

Black Cod with a Sweet Basil Crust and Roasted Vine Tomatoes

Mackerel with Puy Lentils and Sherry Vinaigrette

Seared Scallops with Date Jam and Curried Cauliflower Purée

Baked Sea Bass with Tomatoes and Olives

Grilled Salmon with Avocado and Sun-Dried Tomato Dressing

Fried Butterflied Sardines with Aubergine Chutney

Seared Tuna with Sweetcorn, Red Pepper and Lime Salsa

Smoked Fish Platter with Smoked Salmon Brandade

Roasted Haddock with Smoked Bacon, Haricot Bean Purée and Wilted Spinach

Hake with Clams, Fennel and Cherry Tomatoes in Parchment Paper

Seared Swordfish with Salsa Verde

Monkfish in Thai Yellow Curry Broth

Crispy Lemon Sole with Chilli Jam and Curried Mayonnaise

Vegetables and Salads

Gorgonzola, Pear and Rocket Salad

Chunky Greek Salad with Feta Cheese

Salade Niçoise

Pomegranate, Orange and Mint Salad

Chargrilled Thai Beef Salad

Italian Bean Salad with Griddled Red Onion

Piedmont Roasted Peppers with Feta Cheese

Chargrilled Vegetable Layered Sandwich with Tapenade

Shallot Tarte Tatin

Pumpkin, Spinach and Chickpea Curry with Flatbread

Roasted Stuffed Aubergines with Goat’s Cheese and Cherry Tomatoes

Stir-Fried Baby Pak Choi with Mushrooms

Oven-Baked Tomatoes with Ratatouille and a Basil Crust

Griddled Asparagus with Roasted Red Peppers and Parmesan

Beetroot Carpaccio with Creamed Goat’s Cheese

Baked Mediterranean Vegetables with Tomato, Cooleeney Cheese and Parmesan

Dairy and Eggs

Huevos Rancheros

Garlic Yoghurt Cheese with Crudités and Pitta Bread Fingers

Goat’s Cheese Pâté with Apricot Relish

Quick Quesadillas with Chilli Salsa and Soured Cream

Pizza Brie Tart

Baked Eggs with Tomatoes, Chorizo and Manchego Cheese

Twice-Baked Cheese Soufflé

Mozzarella Fritters with Roasted Red Pepper and Tomato Sauce

Warm Crab and Spinach Tart

Pancetta Frittata

Pulses, Grains and Pasta

Smoked Salmon and Saffron Orzo

Tabbouleh Salad

Porcini and Artichoke Pasta with Thyme and Lemon

Puy Lentil, Red Onion and Sun-Dried Tomato Salad

Swiss Chard and Ricotta Ravioli with Parmesan Shavings and Toasted Pine Nuts

Singapore Noodles

Lemon and Herb Couscous with Roasted Spicy Root Vegetables

Seafood Lasagne with Salmon Mousse and Prawn Foam

Oven-roasted Cannellini Beans with Sage and Tomato

Roasted Butternut Squash, Crispy Pancetta and Pine Nut Pasta

Mussel and Saffron Risotto with Leek and Courgette

Crispy Wild Mushroom Risotto Balls with Leek and Smoked Bacon

Baked Macaroni Pie with Dublin Bay Prawns (Langoustines)

Chicken and Chorizo Rice Bake

Sweet Things

Pineapple Tarte Tatin

Peach Open Tartlets with Fromage Frais Sorbet

Churros with Hot Chocolate

Orange Polenta Cake with Rosemary Syrup

Passionfruit Tart

Summer Fruit Crumble with Citrus Mascarpone Cream

Coconut Toasted Meringue with Lemon Curd Cream and Tropical Fruit

Buttermilk Pannacotta with Poached Rhubarb

Catalan Crème Pots

Almond and Apricot Tart with Amaretto Custard

Coconut Pearls in Coconut Milk with Caramelised Bananas

Coconut Crème Caramel with Malibu and Pineapple

Pear Belle-Hélène

Lemon and Mango Cheesecake

Larder

Beef Stock

Vegetable Stock

Chicken Stock

Five-Spice Balsamic Cream

Infused Oils

Acknowledgements

Index

About the Author

Copyright

About the Publisher

I love travelling. Every January my wife, Amelda, and I head away to far flung places. In recent years we have been to Laos, Thailand, Vietnam, Australia, Bali and the USA. And wherever we go I love to sample the local food –tasty Thai noodles, rich Moroccan tagines, spicy Mexican food, delicious Italian pasta, fresh Greek salads and so much more. There are many wonderful new tastes, flavours and ingredients out there to discover.

I also enjoy visiting the local markets, such as the amazing Sineu village in Palma, Mallorca. There is a lot of pleasure to be had in finding exotic vegetables, rifling through enormous sacks of spices and sampling local cheeses and meats. And I love to get down to the ports to see the boats coming in and the freshest fish on offer. In this book I wanted to draw on some of these holiday moments with recipes based on dishes I enjoyed abroad –for you to cook at home.

The food we eat is constantly changing and developing. People are becoming more adventurous. Supermarkets are stocking ever increasing ranges of exotic ingredients and excellent fresh food, and great specialist stores are popping up everywhere. You should have no difficulty finding all the ingredients in my recipes. Those holiday flavours no longer have to be just a distant memory.

No matter how much cooking experience you have, the food you serve is only as good as the ingredients you use and I like to buy local, seasonal produce and to support my

local suppliers who provide fresh, top quality goods. Your butcher and fishmonger will offer better value than anything pre-packed and they are experts when it comes to preparing meat and fish exactly how you want it. They are worth a visit.

Each of the nine chapters in the book is themed around a different type of ingredient. There are ideas for whatever is in your fridge whether you’re preparing breakfast, a quick supper, a barbecue or a special occasion family feast. I have also included a larder chapter; a good basic stock is essential as the body and soul of so many soups and sauces.