‘I always say McDonald’s is the most consistent restaurant in the world’

Conjure Neven Maguire in your thoughts’s eye. What do you see? A simple-going, affable Neven standing subsequent to a stainless-steel kitchen counter or beaming at you from a roadside restaurant in some far-flung nook of the world. At all times smiling with a mild, measured Cavan lilt. Yeah, me too. Which is why I’m stunned by the picture of him spinning the decks and bopping alongside to ‘90s dance tracks in a sweaty nightclub. It’s not precisely the image we’ve got of the nation’s favorite, and best-loved, chef and but it’s very a lot him.

“Persons are at all times stunned to listen to that facet of me,” laughs Neven, however he’s been honing his passion since his mother and father purchased him Technic turntables for his twenty first birthday and he has an enormous assortment of 90s vinyl dance data.

“I used to be requested to play Electrical Picnic this yr however I used to be too busy,” he provides, with a sigh.

Neven is humorous, talkative and self-deprecating. When he talks, it’s with an air of worldliness and surprise, typically gilded with harmless affability and but he’s assured and guaranteed. He additionally has a culinary CV most cooks would die for. Having lower his enamel at a few of Europe’s prime Michelin-starred eating places together with Arzac in San Sebastian and Restaurant Lea Linster in Luxembourg, he returned to Cavan to take over the household restaurant in 2001, a task none of his eight siblings relished, however one he by no means thought twice about regardless of its turbulent historical past.

He grew up underneath his mom’s apron strings and serving to out within the household restaurant. “My mum was feeding a household of 9 so it was by no means fancy however it was at all times easy, scrumptious meals.”

Thirty-three years later and McNean’s is just not solely the beating coronary heart of Blacklion however attracts folks from all around the nation and all over the world.

Chef, restauranteur, businessman, creator, TV star — he has packed rather a lot in his profession to this point however in his thoughts the distinctions are irrelevant, success is worn flippantly, with a laid-back insouciance of somebody who nonetheless isn’t positive what all of the fuss is about. Of the long-as-your-arm record of accolades that features 16 cookbooks, a few of which have received awards, profitable TV exhibits and demonstrations, it’s the restaurant that is still his largest achievement. Rick Stein as soon as stated, eating places are “so private” — a problem for those who don’t match the temporary however the measure of your success if, like Neven, it’s your foreign money.

“I watched mum and pop battle for years following the restaurant being bombed and thru recessions the place some nights not a single particular person would open the door however they have been at all times reassuring and at all times believed we might make it work. We now have 60 employees and along with my spouse Amelda, we’ve made it successful: it’s my residence, my household enterprise and I need to preserve carrying the ethos we’ve created right here ahead.”

The reason for Neven’s huge success could lie in his potential to connect with the Irish public in a boy-next-door method. This and his innate kindness that by no means appears to waver. After I ask him what success means to him, it isn’t the launch of his sixteenth e book or his new TV Sequence Neven’s Irish Greenway Meals Path. As a substitute, he recounts, with nice emotion, the story of a lady with motor neurone illness who couldn’t journey to his restaurant so he went to her home and cooked for her.

“She died not lengthy after that,” he says, tearing up barely. “I suppose I wish to deal with strangers as mates, that connection to folks is vital to me.”

Extra Midweek Meals follows Midweek Meals, which received an Irish e book award. If it’s not damaged, don’t repair it, proper?

“Precisely,” agrees Neven. “One factor I’ve seen after Covid is folks’s need to reconnect with meals and cooking. This e book is break up into 4 chapters: Roasting Tin, Make Forward, House Comforts and All-Time Favourites with a few of my favorite recipes to cook dinner at residence for households. There are numerous one-tray meals that are fast and simple to assemble and there’s loads of batch cooking in there too, which implies you may make forward and freeze.”

The e book is tipped to be one other bestseller. The pictures is brilliant, clear and recent, directions temporary, substances simply accessible and the method easy, providing acquainted consolation meals that tickles style buds. In a market saturated with cookbooks, he has managed to puncture the thick trade pelt, his recipes chopping via the ‘noise’ in the identical means he does along with his boy-next-door attraction. What’s the key to standing out, I ponder?

“You must preserve issues recent and be ready to vary with the occasions. It additionally helps that I’m a giant listener,” he admits. “I’ve written numerous cookbooks and folks belief in me so the recipes must be proper and I attempt to actually hearken to what folks need.

“For Extra Midweek Meals, there’s much more veggie recipes and easy, quick dishes like traybakes; persons are time-pressed however need to eat wholesome meals.”

Beef Ramen

Making ramen at residence doesn’t must be sophisticated. This simple ramen recipe is prepared in simply 20 minutes – a fast aromatic broth with noodles and loads of crunchy greens.

Beef Ramen

Preparation Time

15 minutes


  • 2 garlic cloves, very thinly sliced

  • 5cm piece recent root ginger, peeled and thinly sliced

  • 1 lemongrass stick, trimmed to 10cm and crushed

  • 2 x 400ml cartons recent beef inventory

  • 2 star anise

  • 4 tbsp soy sauce

  • juice of 1 lime, plus further wedges to garnish

  • 2 gentle pink chillies, 1 entire and 1 thinly sliced into rings

  • 20g recent coriander, leaves picked and stalks reserved

  • 200g ramen noodles

  • 100g shitake mushrooms, sliced

  • 500g child spinach leaves

  • 2 child pak choy, finely sliced

  • 100g sugar snap peas, halved

  • 225g lean beef escalopes, thinly sliced

  • 25g recent beansprouts

  • 1 x 40g packet toasted nori seaweed crisps, shredded


  1. Put the garlic, ginger and lemongrass in a pan with the inventory and add the star anise, soy sauce, lime juice, entire pink chilli and coriander stalks.

  2. Deliver to a simmer over a medium warmth and cook dinner for Quarter-hour to permit the flavours to infuse. Pressure right into a clear pan. This may be coated with clingfilm and stored within the fridge or is ideal for freezing.

  3. Add the ramen noodles and shitake mushrooms and simmer for 2-3 minutes till simply tender. Stir within the spinach till simply wilted.

  4. To serve, divide the ramen amongst warmed bowls and prime with the meat, pak choy, sugar snaps and beansprouts. Scatter over with the coriander, chilli rings and seaweed. Garnish with the lime wedges to serve.

His go-to meal when he’s in a rush is a rooster curry or the bacon chops with glazed root greens and apple syrup, a traybake recipe he says, is “his new favorite” recipe. Would it not make it on to his dying row meal menu?

The mere point out of his ‘final meal’ and he’s off on a passionate flight of fancy involving a nine-course tasting menu with chestnut and wild mushroom soup, scallops, smoked duck executed 3 ways, turbot, beef or lamb fillet, a pre-dessert taster, a cheese choice with matching wine and a heat chocolate fondant with peanut ice cream.

“Oh, and a few scrumptious do-it-yourself petit 4 candies to complete me off. I need to die with a full stomach and a smile on my face,” he provides, chuckling.

Chocolate is his responsible pleasure, apparently, together with McDonald’s. Sure, you heard appropriately.

“I at all times say McDonald’s is essentially the most constant restaurant on the planet,” he laughs earlier than assuring me it’s not ‘that’ typically. He loves Saba restaurant in Dublin and just lately had a number of the greatest meals of his life just lately in Chapter One and Uno Mas, additionally in Dublin.

At a time when consuming regionally isn’t just in vogue however environmentally important, he’s forward of the pack. His current TV present which explores the meals producers round Eire’s greenways, champions native producers, whom he says served up a number of the greatest meals he’s eaten in a very long time.

“We have been at a meals truck in Dungarvan that served one of the best churros I’ve ever eaten.”

However then, his restaurant has at all times leaned into native produce, supporting the wealth of expertise and producers the nation has to supply.

As somebody who has remained on prime of the meals enterprise for the final 20 years, he has seen the rise and demise of meals developments that I ponder if he’s wearied by any particularly. His glass-half-full particular person and can-do perspective means there’s little or no he dislikes or that irks him. “Properly, put it this fashion, I by no means made banana bread in lockdown.”

Then, when pressed additional: “Individuals who don’t take pleasure in meals I suppose. However Irish folks’s palettes have modified rather a lot and they’re much higher at appreciating the time that goes into making one thing and totally different flavours,” he provides, diplomatically.

There was a time within the restaurant when each meat order can be properly executed, he says me. These days its largely uncommon or medium uncommon;an indication of the altering occasions.

Twenty years within the enterprise yields some knowledge, so what may he say to his 20-something self ought to he have the possibility?

“Go to London,” he sighs. “I don’t have many regrets however I want I had lived and labored there. I didn’t journey as a lot as I’d have preferred to.”

Maybe this longing is the rationale he made a profession of travelling the world with a digicam in tow. His current Portuguese Meals Trails present for RTÉ has proved to be the most well-liked present to this point. It additionally occurs to be his favorite vacation vacation spot along with his spouse Amelda and twins Conor and Lucia (11). TV is one other style that comes naturally to Neven however is just not with out its challenges. He recollects a scene with Marty Whelan involving a plum pudding that resembled a ‘moist mess’ and the gasoline operating out whereas cooking duck. There’s nowhere to cover with reside TV however, like most issues, it doesn’t to faze him. Even criticism is taken flippantly on the chin.

“It’s so vital to listen to criticism in an effort to higher your self. We attempt to give one of the best expertise at McNean’s however typically we get it mistaken and we’ll be the primary to carry up our palms and say we made a mistake and ask how we will make it higher. We’re open and trustworthy with folks. A person I met just lately who instructed me that I used to be rather a lot smaller in actual life than on TV. I instructed him that’s the wide-screen TV,” he laughs uproariously.

“I wish to have the banter and don’t take an excessive amount of of life severely,” he provides.

Baja Fish Tacos

These traditional Mexican-inspired fish tacos served with purple slaw, pickled chillies and a beneficiant drizzle of Baja sauce. Cod is one of the best fish for these tacos because it flakes fantastically into pretty chunks however after all you may additionally use one other agency fleshe

Baja Fish Tacos

Preparation Time

15 minutes


  • 1 pink onion

  • 1 small pink cabbage, cored and really finely shredded

  • 100ml apple cider vinegar

  • 50g caster sugar

  • 4 pink chillies, sliced into rounds

  • 8-12 small corn tortillas

  • 675g skinless cod fillet

  • 2 tbsp fajita seasoning

  • rapeseed oil, for cooking

  • For the sauce:

  • 1 garlic clove, peeled

  • 10g recent coriander, further leaves to garnish

  • juice of 1 lime

  • 1 tsp fajita seasoning

  • 50g pure yoghurt

  • 50g mayonnaise

  • sea salt and freshly floor black pepper


  1. To make the slaw, put the pink onion and cabbage in a bowl. Sprinkle over a teaspoon of salt, then add the lime juice and toss to mix. Depart for 20 minutes, stirring often.

  2. To make the sauce, put the garlic, coriander, lime, fajita seasoning, yoghurt and mayonnaise in a Nutri bullet or mini meals processor. Blitz till easy and season to style. Pour right into a jug and add a splash of water if essential to make it the consistency that may be drizzled. Cowl with clingfilm and chill till wanted.

  3. To make the pickled chillies, warmth the vinegar, sugar and 100ml of water in a small pan. Add the chillies and simmer for two minutes. Pour right into a bowl and depart to chill. Cowl with clingfilm and chill till wanted.

  4. Warmth a griddle pan over a medium to excessive warmth. Griddle the tortillas on one facet after which wrap in tin foil to maintain heat.

  5. Mud the cod fillet within the fajita seasoning, shaking off any extra after which brush the griddle pan with oil. Cook dinner the cod for 4-5 minutes on both sides till properly charred and tender – it’s possible you’ll want to do that in batches relying on the scale of your pan.

  6. Utilizing a fish slice, switch the cod to a plate and flake it aside with a fork. Place the cod flakes in a serving bowl and season with salt to style. Garnish with the coriander leaves.

  7. Serve straight to the desk household type with the tortillas, baja sauce, purple slaw and pickled chillies. Have your favorite sizzling sauce at hand.

Neven is aware of too properly the perils of the work-life juggle, navigating the TV workload along with his household and the restaurant. There’s no pause button, it appears, on the Neven machine. Does he ever handle to step off the treadmill?

“Since Covid we’ve made the choice to shut the restaurant on Sundays, we solely do one sitting now and we shut for 2 weeks at Christmas and it has been one of the best determination I’ve ever made for each myself , my household and the employees,” he says, gleefully.

Unsurprisingly Sundays have grow to be his favorite day when he will get to play soccer with Conor, hang around with Lucia and cook dinner dinner for prolonged household.

“I’m good at getting up within the morning. I’ve a small health club in the home so I’ll do some coaching after which take the canine out for a stroll however I’d love to do some extra biking. I’ve a motorbike at the back of the automobile since filming the greenway sequence and everybody should suppose I’m a mad bike owner,” he sniggers.

“The reality is I’ve been too lazy to take it out of the automobile so I actually do have to get again into it.”

In poor health well being is his largest concern. He admits he has an extended solution to go however is ‘taking it someday at a time’.

Authenticity is what makes Neven so likeable and compelling; what you see is what you get. Even when requested to supply some tricks to budding cooks his reply is variety and inspiring.

“Don’t overcomplicate issues,” he gives. “Decide one recipe and apply it, preserve it easy. And, keep in mind, errors make you a greater particular person.”

It’s as as if he’s proper there holding our palms. With that the nation’s favorite chef is off to signal some books, take a look at some recipes, adopted by a pleasant cup of tea and probably a cycle, or a spin of the decks.

Hen and Leek Sourdough Gratin

Use the leftovers of a sourdough loaf to make a scrumptious tacky, golden topping. Serve with a salad or any inexperienced vegetable of your alternative.

Chicken and Leek Sourdough Gratin

Preparation Time

15 minutes


  • knob of butter

  • 400g skinless and boneless rooster (thigh or breast)

  • 2 small leeks, trimmed and sliced

  • 2 garlic cloves, crushed

  • finely grated rind of 1 lemon

  • 1 tsp recent thyme leaves

  • 2 tbsp rapeseed oil

  • 1 x 400g tin of cannellini beans, rinsed and drained

  • 100ml sizzling rooster inventory

  • 100g crème fraiche

  • 1 tbsp Dijon mustard

  • 175g sourdough bread

  • 50g freshly grated Parmesan

  • sea salt and freshly floor black pepper

  • smooth inexperienced leaf salad, to serve


  1. Preheat the oven to 200ºC (400ºF/gasoline mark 6). Use the butter to grease the roasting tin and add the rooster, leeks, garlic, lemon rind and thyme. Drizzle over the half of the oil and season generously. Toss together with your palms till evenly mixed.

  2. Roast for Quarter-hour till the leeks are softened and the rooster is simply tender.

  3. In the meantime, tear the sourdough into small items and place in a bowl. Season and drizzle over the remainder of the oil, tossing to coat.

  4. Tip the cannellini beans into the roasting then and pour within the sizzling inventory, stirring gently with a spatula to mix. Fold within the crème fraiche and mustard. Scatter over the bean combination and sprinkle the Parmesan on prime. Bake for one more 10-Quarter-hour till crisp and golden brown.

  5. Serve straight to the desk with a separate bowl of salad. Any leftovers might be stored in accordance with pointers

  • Extra Midweek Meals by Neven Maguire (Gill) is offered now.

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