Neven Maguire’s Christmas TV specials; Darcey Bussell dances her way to health; plus all your latest Screen News
Kilkenny was the winner of this year’s Foodie Destination Award (organised by the Restaurants Association of Ireland) which may explain why Neven Maguire has chosen the city as his base for two Christmas programmes this year. As well as traditional favourites (turkey, lamb and ham), Neven demonstrates how to cook some interesting and stylish starters and visits two of the country’s best pastry chefs. On Wednesday’s episode, Neven is in the Victorian-era kitchen of Kilkenny Castle, where he cooks two starters – trout paté, and duck confit with vegetable crisps. is is followed by traditional roast turkey with braised red cabbage, cranberry and sausagemeat stuffing (recipe on page 34), and a butterfied leg of lamb. Friday’s episode begins in the country’s best preserved medieval cathedral, St Canice’s, where Neven listens to two choirs as they rehearse carols. Back in the kitchen, Neven cooks a loin of bacon – similar to traditional glazed ham but easier to cook. He braises the bacon in cider and glazes it with an apple syrup, both made locally. Finally, Neven comes up with a new way to make the most of the leftovers: turkey and ham coleslaw.
Neven with the choir at St Canice’s Cathedral Neven with Dr Michael Conway at the Hole in the Wall pub