Serving up delicious dishes and tasty talks at the Dunnes Stores Chefs Live Theatre

We have a bumper line of celebrity chefs and guests at the Dunnes Stores Chef’s Live Theatre at the Autumn PTSB Ideal Home Show. 

Get there early to grab your seat!

The Dunnes Stores Chefs Live Theatre will be buzzing with atmosphere and excitement this autumn! We are delighted to welcome back Simply Better brand ambassador Neven Maguire and Dunnes Stores brand partner, Donal Skehan to demonstrate easy and delicious family favourites all weekend.

Want a flavour of what’s on offer? Here are just some of the mouthwatering meals you can expect from our celebrity chefs over the weekend.

Click HERE for a full timetable of demonstrations and talks over the weekend

Next Level Leftovers Mac & Cheese

Method

1. 1. Bring a large pot of salted water to the boil, adding the pasta and cooking according to packet instructions.

1. 2. Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
2. 3. Add the oil and butter to a heavy based ovenproof pan over a medium heat. Once the butter has melted, add the onion, garlic and sage, sauté for 15-20 minutes until the onions have caramelised.
   Season with salt at the start of this process to help break down the onions, stirring occasionally, it’s ok if they get a little colour.
3. 4. Add the flour and allow to cook for a few minutes before adding the milk, bring to a gentle boil, then slowly stir through half the cheeses until melted.
4. 5. Stir through the pasta, along with a ladleful of pasta water and the leftover sprouts and ham.
   Season to taste and then top with the remaining cheese and place in the oven for 15-20 minutes
   until golden. Serve into bowls and enjoy!

Black Forest Pavlova

Crispy-shelled meringue with a chewy marshmallow interior is the perfect vehicle for those brilliant, sweet and boozy flavours that make a black forest gateaux an absolute classic. This makes a real showstopper of a dessert, guaranteed to make your guests ooh and aah!

Method

1. 1. Preheat the oven to 150˚C/130˚C fan/300˚F/Gas Mark 2. Line two baking trays with baking parchment. Draw a large circle 20 cm in diameter on each piece of parchment paper.

1. 2. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cocoa powder, cornflour and the white wine vinegar. Divide the meringue mixture between the two baking trays and using a tablespoon, form two large meringue discs. Bake for 45 minutes, remove from the oven and allow to cool completely.

1. 3. Whip the cream with the icing sugar until quite firm, make sure not to over-whip it, then fold through the kirsch.
2. 4. Drain the cherries over a small saucepan to reserve the cherry juice. Reduce over a medium heat until you are left with a thick, pourable mixture. Set aside to cool completely.
3. 5. To assemble the Pavlova: place a layer on a cake stand and top with half the cream. Add the next layer of meringue and then top with the remaining cream. Decorate with the drained cherries, chocolate shavings, toasted hazelnuts and drizzle with the reduced cherry juice and serve straight.

Click HERE to learn more about what’s on at the Dunnes Stores Chefs Live Theatre

Prawns Pil Pil with Chorizo

Neven’s Top Tip

This is also delicious folded into freshly cooked pasta or a speedy supper over the festive period.

Mulled Fruit Trifle

Method

1. 1. To prepare the mulled fruit, place the port in a saucepan with the apple juice, sugar, cinnamon, vanilla and bring to the boil. Reduce the heat and simmer for 4-5 minutes, until syrupy, stirring occasionally. Place the frozen berries in a bowl and pour over the warm apple juice and port syrup, then set aside until cooled. This can be made a day or two ahead and stored in a sealed container in the fridge.
2. 2. When ready to serve, whip the cream in a bowl until you have achieved soft peaks.
3. 3. Spoon some of the mulled fruit into the bottom of 4 Martini glasses or similar tall glasses. Scatter some of the Madeira pieces into the glass then spoon over some mulled fruit syrup and cover in a layer of the custard. Add a final layer of the cream and grate over the orange zest, then sprinkle over the crushed Amaretti biscuits and serve immediately.

The PTSB Ideal Home Show runs from 18^th to 20^th October in the RDS Dublin. 

Plan your visit and register for your discounted tickets HERE!