The In­sider

Neven Maguire’s Christ­mas TV spe­cials; Darcey Bus­sell dances her way to health; plus all your lat­est Screen News

RTÉ Guide - - Contents -

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

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