Neven Maguire: cook low and slow

I was delighted to see so many friends at the launch of my latest book Eat Out at Home, published by Gill Books, last Thursday. Mairead Lavery, who first introduced me to Irish Country Living some years ago made her way after a busy day at the Women & Agriculture conference in Kilkenny and it was terrific to meet her, along with food writer, Janine Kennedy who I have also enjoyed working with.

Two of my first teachers from Fermanagh College, Marian Campbell and Irene Chambers, also came and there were plenty of selfies. Some of the skills they taught me back when I started training formed the foundation of my cooking.

Needless to say Marty Whelan was on top form. An event like this is a piece of cake for an experienced presenter like him. He made sure everyone had a good few laughs, including his wife Maria.

There were lots of media friends there too, including Mary Kennedy, Ian Dempsey and Pat Kenny who have all been very supportive over the years. Pat O’Mahony was also there, he visited me a while ago to examine my record collection.

A big thank you to Margaret and Anne Heffernan from Dunnes Stores for allowing us to use the George’s Street headquarters for the event. Thanks also to Derek Gallagher and the Simply Better team, and Nicki Howard and Mia O’Reilly at Gill Books, for all their work organising the launch.

Amelda, and my right hand woman Andrea, and Orla Broderick, who helped so much with the book, tell me that they had a great time too. It was lovely to be surrounded by family and friends on the night.

Eat Out at Home is my 20th book, which sometimes I find hard to believe. It’s always lovely to go to a nice restaurant where it is as much about the atmosphere and company as it is about the food. And where better to combine these elements than in your own home?

It can be so satisfying to put together a delicious meal for family and friends and I hope the recipes in the book help you achieve this, the only thing I can’t help out with is the washing up!

Celebrations at home are varied and the recipes in the book reflect this. For example, there are recipes for ‘throw it together’ meals, big family celebrations, intimate dinner parties, romantic meals for two, party drinks and canapés as well as summer al fresco dining. The intent is that no matter what kind of dining out experience you want to achieve at home, this book will be the one you reach for.

The Irish Farmers Journal will have some copies to give away, so keep an eye out for that.

After such a lovely launch, I am off to the Cashel Palace in Tipperary to record my two Christmas Specials for RTÉ with David Hare and the team.

Cooking low

This week I have two recipes for the slow cooker. It might have been put away for the summer, but this is the ideal time to begin using it again.

Each meal could also be done slowly in a casserole dish and both taste even better the next day. Lamb is a very versatile meat that takes on flavour and if cooked slowly, will melt in your mouth. Shoulder is a favourite cut of mine and good value.

The chilli gives a little kick. I like the combination with the feta cheese, or you could try the feta-style St Tola goats cheese, made just south of the Burren. Use any beans you like. Haricot or kidney are good and I always keep some in the cupboard. Again, the chicken thighs are great this time of the year.

I absolutely love the cosy comfort of these autumnal dishes.

Ingredients: Makes 4-6

225g dried butter beans

2 tbsp rapeseed oil

1.2kg shoulder of lamb, well trimmed and cut into 4cm pieces

2 onions, thinly sliced

6 garlic cloves, peeled and halved

2 tsp chopped fresh sage

1 tsp chopped fresh thyme

1 tsp dried chilli flakes

2 × 400g tins of whole plum tomatoes

1 tbsp red wine vinegar

1 tsp caster sugar

1 ltr chicken stock (from a cube is fine)

100g feta cheese

Sea salt and freshly ground black pepper

To garnish:

Roughly chopped fresh flat-leaf parsley

Method

1 Soak the beans in plenty of cold water overnight, then drain.

2 Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this. If not, use a large sauté pan on the hob, over a medium-high heat. Heat the oil, then add the lamb pieces and sauté for three to four minutes, until just sealed. Toss in the onions and garlic and continue to cook for another few minutes, until everything is beginning to catch a bit of colour. Place in the slow cooker (if you have used a separate pan).

3 Add the herbs and chilli flakes to the lamb mixture. Break up the tomatoes with your hands, then stir them in along with the butter beans, vinegar and sugar. Pour in the stock and season with salt and pepper, stirring well to combine. Cover and cook on low for nine hours, until the lamb is meltingly tender and the butter beans are soft.

4 Ladle the stew into shallow bowls and crumble over the feta cheese. Garnish with parsley to serve.

Ingredients: Makes 4–6

2 tsp harissa spice seasoning

2 tsp dried rosemary

1 tsp dried sage

8 skin-on, bone-in chicken thighs

1 tbsp rapeseed oil

1 large onion, thinly sliced

6 carrots, thinly sliced

2 garlic cloves, crushed

2 tbsp tomato purée

600ml chicken stock (from a cube is fine)

500g baby new potatoes, cut into halves or quarters, depending on size

1 × 100g carton or jar of pitted green olives

Sea salt and freshly ground black pepper

To garnish:

Chopped fresh flat-leaf parsley

Method

1 Preheat your slow cooker according to the manufacturer’s instructions.

2 Mix the harissa spice seasoning with the rosemary and sage in a shallow dish, and season lightly with salt and plenty of pepper. The olives will add a natural saltiness to the dish. Use to lightly coat the chicken thighs evenly, shaking off any excess and reusing as necessary.

3 If your slow cooker has a sauté option, you can use this. If not, use a large sauté pan on the hob over a medium heat. Heat the oil. Then add the seasoned chicken thighs, presentation side down. Cook for a couple of minutes. Then turn over with a tongs and cook for another minute, until sealed and lightly golden. Transfer to a plate.

4 Add the onion and carrots to the slow cooker, along with the garlic and tomato purée. Pour in the stock, scraping the bottom to remove any browned bits. Stir in the potatoes and olives, then using tongs, put the chicken on top. Cover and cook on low for five hours, until the chicken and potatoes are completely tender.

5 Arrange the harissa chicken thighs with olives and potatoes in warmed, shallow bowls and scatter the parsley on top to serve.