Some years back when we developed the Neven Maguire Cookery School as an extension of MacNean House and Restaurant, we designed it with a multi-purpose in mind.
Now, alongside the cookery schools, we use it to film some some content, including RTÉ Neven’s Christmas Special – and I am delighted with how this long-time ambition has worked out.
One of the most regular uses, though, is as the setting for one of my favourite things: The Chef’s Table. It allows me – along with some of our chefs – to connect directly with people in a more personal way. You get to see their reactions in real time as you cook in front of them, which is always amazing.
We can cook for a party of anything for 12 to 20 guests. Last week, we welcomed a party of 15, organised by Patricia England from The Mason’s Apron in nearby Virginia, in Co Cavan to celebrate her husband’s 50th.
If you haven’t been, it’s definitely one of those local gems to put on your list. Their menu is a testament to the café’s commitment to using fresh, local ingredients and has become a favourite among locals and visitors alike.
Like them, we also use the freshest ingredients, often from our surrounding gardens and trusted local producers. That’s one of the many reasons I love to cook for fellow professionals: it gives me the chance to showcase the very best of Irish produce and share the incredible work of our local farmers, growers and fishermen.
Our nine-course tasting menu, always includes two choices per course and features plenty of great vegetarian options.
One of the most special parts of restaurant life is celebrating people – like the lovely woman from Dublin who chose us for her 99th birthday.
It was a real honour for MacNean House to host her and her family. We hope that she enjoyed it as much as we did. And if she chooses us again for her 100th birthday – well, that would be an incredible privilege.
From our Table to yours
From birthday celebrations at the Chef’s Table to cooking Mediterranean-inspired vegetarian dishes in the restaurant, it’s all part of the joy of what we do.
Some of my chefs visited Greece during our recent break and came back raving about the food – which inspired these two recipes.
First up is our Mediterranean falafel tray bake. Packed with vegetables like aubergines and courgettes, these two versatile ingredients are the backbone of many classic Mediterranean, Middle Eastern, and plant-based dishes. Their flavour balance and versatility makes them perfect for layering.
Aubergines can be a little insipid if not cooked properly, but they act like sponges – soaking up flavours beautifully. That’s why the sherry vinegar in this recipe is essential (or red wine also works well, if you prefer).
The next dish is Greek roasted vegetables known as Briam.
This takes the idea of roasted vegetables to a whole new level. Think of it like a tomato-rich vegetable stew that keeps well in the fridge and works brilliantly as a main dish or as a side with grilled lamb or chicken. You’ll need yellow waxy potatoes (Charlotte or Cypriot varieties work well), and try to roughly match their size to the courgettes so they layer neatly.
One day, I hope to visit Greece myself, to taste its vibrant food, and raise a glass to everyone who’s ever chosen to celebrate with us – because it’s all about the memories made around the table.
Until then, from our table to yours, cheers to good food and great company.
Mediterranean falafel tray bake
Ingredients: Serves 4
1 large aubergine, cut into 2.5cm chunks
1 red pepper, cut into 2cm chunks
1 yellow pepper, cut into 2cm chunks
1 large red onion, cut into 2cm chunks
2 small courgettes, trimmed and cut into 2cm chunks
3 tbsp rapeseed oil
4 tsp red wine or sherry vinegar
1 tsp caster sugar
2 garlic cloves, crushed
1 mild fresh red chilli, deseeded and finely chopped
2 x 200g packets of ready-made falafel
2 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
To serve:
Warm pittas, tomato salsa and hummus
Method
1 Preheat the oven to 200°c (400°F).
2 Put the aubergine, peppers, red onion and courgettes in a large roasting tin and season generously. Drizzle over the oil and use your hands to mix everything together.
Roast for 25 minutes, until the vegetables are tender and just beginning to catch around the edges, tossing once to ensure they cook evenly.
3 Meanwhile, put the vinegar in a small bowl and stir in the sugar until dissolved. tip in the garlic and chilli and stir again to combine.
4 Remove the vegetables from the oven and drizzle over the garlic and chilli mixture, then toss to combine. Nestle in the falafel and roast for another 10-12 minutes. You’ll know it is ready when the falafels are piping hot and the vegetables are nicely charred.
5 Scatter over the parsley and serve straight to the table with warm pittas and separate bowls of tomato salsa and hummus.
Ingredients: Serves 4
500g waxy new potatoes (Charlotte or
Cypriot varieties work well), unpeeled and cut into slices 3mm thick
1 yellow or green courgette, trimmed and cut into slices 5mm thick
4 garlic cloves, finely chopped
2 tsp chopped fresh oregano (or 1 tsp dried)
2 tsp chopped fresh rosemary (or 1 tsp dried)
4 tbsp olive or rapeseed oil,
plus extra for drizzling
2 x 400g tins of chopped tomatoes
2 red onions, thinly sliced
A handful of fresh basil leaves
Sea salt and freshly ground black pepper
To serve:
Feta and olives, to serve
Method
1 Preheat the oven to 200°c (400°F/gas mark 6).
2 Put the potatoes and courgette in a large bowl with the garlic, oregano and rosemary. Season generously and drizzle over the oil, then toss to coat evenly.
3 Pour one tin of tomatoes into the bottom of a shallow round casserole dish that is about 23cm on the base and season with salt and pepper, stirring to combine. Arrange the potatoes, courgettes and red onions in alternating rows, starting at the outside of the dish and working your way into the middle.
4 Stir the second tin of tomatoes into the bowl that you’ve mixed the vegetables in so that it picks up any residue, then spoon this over the top of the vegetables, using a spatula to get every bit.
5 Drizzle the vegetables with a little more oil, then cover tightly with foil and bake for 45 minutes. remove the foil and roast for another 30-35 minutes, until the vegetables are softened and lightly charred and all the liquid has evaporated.
6 Scatter over some fresh basil leaves and serve straight to the table with separate bowls of feta and olives.
SHARING OPTIONS