"Neven Maguire's Food From The Sun" is Neven's primetime series for RTE and was shot on location on Mallorca and in Neven's own kitchen in Blacklion, Co. Cavan.
Inspired by the authentic tastes and new flavours experienced when on holiday, Neven shows us how to recreate a range of wonderful recipes and bring a little sunshine into our own kitchens. In each chapter Neven focuses on a particular ingredient or type of ingredients and takes us through various recipes from different countries. From fish, lamb, fruit, olive oil and vegetables to tapas, mezes and desserts. Each programme and each recipe is introduced from a location which is relevant to the food being cooked.
Shellfish: Oven roasted Dublin Bay prawns; scallops with date and jam and curried cauliflower puree; hake with clams, fennel and cherry tomatoes.
Appetizers, mezze and tapas: Crispy fried squid with harissa and creme freche; cracked patatas bravas; Vietnamese spring rolls with plum sauce; roasted red pepper and chilli hummus with homemade tortilla chips; aubergine and mozzarella parcels with pesto and sun-dried tomatoes.
Pork: Parma wrapped pork fillet stuffed with pesto; caramalised pork belly with honey and soy sauce; chicken and chorizo rice bake.
Sweet things / desserts: Spanish churros with hot chocolate; buttermilk pannacotta with poached rhubarb; coconut pearls in coconut milk with roasted bananas.
Vegetable and salads: Gorgonzola, pear and rocket salad; beetroot carpaccio with creamed goats' cheese; swiss chard and ricotta ravioli.
Lamb: Rack of lamb with tapenade toasts; Moroccan lamb tagine; butterflied lamb with spiced mint and yoghurt rub..
Fruit: Pomegranate, orange and mint salad; lemon and mango cheesecake; almond and apricot tart with amaretto cream; orange polenta cake with rosemary syrup.
Pasta and Noodles: Crab and salmon lasagne with prawn foam; singapore noodles, roasted butter nut squash, crispy pancetta and pine nut pasta.
Fish: Pan-fried sardines with aubergine chutney; grilled salmon with avocado and sun-dried tomato dressing; mackerel with sherry vinaigrette and puy lentils.
Poultry: Turkey enchiladas with chilli sauce; spicy chicken and mango noodles; tea-smoked barbary duck.
Cheese: Pancetta frittata with Parmesan cheese; Mozzarella and roasted red pepper fritters with stewed tomato sauce; chunky Greek salad with feta cheese.
Grains and pulses: Tabbouleh salad; crispy wild mushroom risotto balls with leek and smoked bacon; lemon and herb couscous with roasted spicy root vegetables.
Olives and olive oil: Marinated olives and spiced glazed almonds; seared swordfish with salsa verde; Italian bean salad.
|Format||3-DVD | Region 0 | PAL|
|Language & Duration||English | 325 Minutes|