Recipes

Roast Halibut, Sweet Potato & Haricot Beans, Curried Bantry Bay Mussels, Asparagus Tips by Killarney Park Hotel

SineadWalsh — Fri, 17 Aug 2012 10:01:26 +0000

Provider:

Date:

7 February, 2013

Recipe be Odran Lucey Killarney Park Hotel

Method:

In a food processor puree the onion, garlic, lemongrass, pineapple and ginger with about 50ml of vegetable oil and mix into a paste.

Place in a hot pan and sweat off, mix all the spices with a little water and then add to the other mix. Cook for about 30 minutes until the mix is fragrant and looks like it has separated. Add the stock from the mussels and reduce by 1/2, then add coconut milk and again reduce to sauce consistency. Correct the seasoning and keep warm

For the mussels add them to a large hot pan, add a splash of wine and cover with a lid. This will only take a few minutes, strain them off and remember to keep the stock for the curry sauce. Allow all to cool and remove the meat from the shells. Do not use any mussels that have not opened.

Peel and dice the sweet potato, place in a hot pain with a little olive oil and sweat off until soft, adding a spoon of curry sauce

Place the fish in a bamboo steamer and cook for 6/8 minutes. After about 6 minutes in place add the asparagus tips. Remove the cooked fish and leave the asparagus until soft

To Serve

To finish the dish reheat the curry sauce, add the mussels and a handful of the chopped fresh coriander. Place the sweet potato mix in the centre of the plate, place the fish on top, spoon some curry sauce and mussels around and garnish with the asparagus

Serves 4

Cooking time: 40 minutes

Ingredients

4 Halibut Steaks

1 Sweet Potato

100g Haricot Beans

50g Picked Mussels

8/10 Asparagus Spears

Curry Sauce:

1 onion, 2 cloves of garlic, 40g ginger, 3 sticks lemon grass, 1 tin coconut milk, 1 teaspoon cumin, 1/2 teaspoon fennel powder, 1/2 teaspoon tumeric, 1/2 teaspoon ground ginger, pinch ground chilli, pinch ground coriander, 1/2 fresh pineapple

Information

Recipe type:

Main

Key ingredients:

Fish & Shellfish

Ingredients:

4 Halibut Steaks 1 Sweet Potato 100g Haricot Beans 50g Picked Mussels 8/10 Asparagus Spears Curry Sauce: 1 onion, 2 cloves of garlic, 40g ginger, 3 sticks lemon grass, 1 tin coconut milk, 1 teaspoon cumin, 1/2 teaspoon fennel powder, 1/2 teaspoon tumeric, 1/2 teaspoon ground ginger, pinch ground chilli, pinch ground coriander, 1/2 fresh pineapple

Preparation time:

20 mins

Chef:

Odran Lucey

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Renvyle's Chocolate Steamed Pudding

vicky — Fri, 17 Aug 2012 14:30:43 +0000

Provider:

Renvyle House Hotel & Resort

Serves 4

Cooking time: 30-35 minutes

Ingredients
100g (4oz) Plain Chocolate
80ml Cream
100g (4oz) Butter (softened)
100g (4oz) Castor Sugar
2 tsp Brandy
2 Eggs
90g (3 ½ oz) Self Raising Flour
50g (2 oz) Cocoa Powder

Method:
To make the filling: Heat the cream in a pan until hot but not boiling. Remove from heat and add the chocolate, stir until melted, add the brandy. Pour into a bowl and chill for 2-3 hours.

Preheat the oven to 200°C / Gas Mark 6.
Lightly grease 4 x 150ml pudding moulds, Base line with greaseproof paper.
Cream together the butter and sugar in a bowl. Gradually add the eggs beating well.
Sift the flour and cocoa powder into the mixture and fold in. Spoon 1 Tbsp pudding mixture into the base of each mould. Place a ball of chocolate filling into each mould. Top the remaining pudding mixture. Level and cover with greaseproof paper. Secure with a string.
Place moulds on a grill rack over a roasting tin half filled with boiling water. Cover with foil and place in the oven and cook for 30-35 minutes.

To Serve

Turn the pudding out onto warmed serving plates and serve with vanilla ice cream.

Information

Recipe type:

Desserts

Key ingredients:

Chocolate

Ingredients:

100g (4oz) Plain Chocolate 80ml Cream 100g (4oz) Butter (softened) 100g (4oz) Castor Sugar 2 tsp Brandy 2 Eggs 90g (3 ½ oz) Self Raising Flour 50g (2 oz) Cocoa Powder

Preparation time:

30 mins

Chef:

Tim O'Sullivan

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Lemon Posset

vicky — Fri, 17 Aug 2012 14:48:47 +0000

Serves 6

Ingredients

600ml/1 pint double cream
110g/4 oz caster sugar
½ tsp. vanilla extract
2 Lemons, juice only

Method

Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.
Remove from the heat , add vanilla extract and whisk in the lemon juice.
Strain the mixture into a jug before pouring into the ramekins. Leave them to cool and refrigerate for 4-6 hours before serving

To Serve

Serve with black pepper biscuits

Information

Recipe type:

Desserts

Key ingredients:

Citrus Fruit

Ingredients:

00ml/1 pint double cream 110g/4 oz caster sugar ½ tsp. vanilla extract 2 Lemons, juice only

Preparation time:

20 mins

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Chicken and Prawn Whiskey Skewers

SineadWalsh — Fri, 17 Aug 2012 18:37:57 +0000

Provider:

Brooks Hotel

I’ve chosen to use Paddy whiskey for this recipe, the chicken and prawns are delicate flavour and the mellowness of ‘Paddy’ lends itself to the sweetness of the honey and bite of lemon.

Serves 4

Cooking time: 15mins

Ingredients

For the skewers

16 Tiger Prawns

2 Free-range chicken breasts approx 150gms each

¼ of a lemon juiced

Salt and cracked black peppercorns

Rapeseed or vegetable oil for cooking

8 6’’ skewers

For the glaze

1 measure of ‘Paddy’ whiskey

1 tablespoon of honey

Method:

For the skewers

Defrost and devein the tiger prawns.

Slice the chicken breast into 24 thin strips.

Marinate the above in a small bowl with the lemon juice salt and pepper 10-15mins

Then thread onto the skewers alternate 3 pieces of chicken and two tiger prawns onto each skewer.

Place onto a lightly oiled grill tray and cook approx 6-8mins turning once

For the glaze

In a small saucepan add the whiskey and bring it the boil add the honey and remove from the heat.

Finishing the Skewers

Remove the skewers from the grill and glaze with the honey whiskey mix place the skewers back under the grill to glaze- the honey should just caramelize.

To Serve

Place on a party plate and share, with a glass of whiskey of course

Information

Recipe type:

Starter

Key ingredients:

Fish & Shellfish

Ingredients:

For the skewers 16 Tiger Prawns 2 Free-range chicken breasts approx 150gms each ¼ of a lemon juiced Salt and cracked black peppercorns Rapeseed or vegetable oil for cooking 8 6’’ skewers For the glaze 1 measure of ‘Paddy’ whiskey 1 tablespoon of honey

Preparation time:

10 mins

Chef:

Brooks Hotel

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Kelly's Resort Hotel & Spa - Seafood Bisque

SineadWalsh — Fri, 17 Aug 2012 18:46:16 +0000

Provider:

Kellys Resort Hotel & Spa

Cooking time: 20 minutes

Ingredients

Seafood (Cod, Smoked Haddock, Shrimps, Salmon & Mussels)
4 oz Butter
2 Carrots (diced)
½ medium Onion (roughly chopped)
2 fl oz Brandy
8 fl oz dry White Wine
2 pt Fish Stock
Bouquet Garni (made with tarragon, bay leaf and flat-leafed parsley)
5 fl oz Double Cream
2 tbls finely chopped flat-leafed parsley
2 oz uncooked rice

Method:

Make fish stock with a few fish bones, trimmings of Veg (carrots, onions, leeks, celery, bay leaf, & Peppercorns). Simmer for 20 minutes and strain. Put to one side.

Make a small roux (2-oz butter and 2 oz flour mixed together). If roux is hot add cold fish stock.

Add tomato puree. Cut julienne of vegetables (carrots, onions, leeks, & celery). Sauté in pan and add your pieces of fish, crush some garlic and add dry white wine.

Combine your sauce to pan mix together and simmer. Season with salt and pepper. Add parsley and chives (cream is optional). If you want to have smooth bisque put all ingredients into a food processor.

To Serve

Combine your sauce to pan mix together and simmer. Season with salt and pepper. Add parsley and chives (cream is optional). If you want to have smooth bisque put all ingredients into a food processor.

Information

Recipe type:

Starter

Key ingredients:

Fish & Shellfish

Ingredients:

Preparation time:

30 mins

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Brie and Almond Fingers with Homemade Chutney

SineadWalsh — Fri, 17 Aug 2012 18:52:58 +0000

Provider:

Kellys Resort Hotel & Spa

Cooking time: deep fry untill crispy

Ingredients

1 disc brie cheese
100g nibbed or flaked almonds
2 tbsp breadcrumbs
3 egg yolks
1 packet spring roll pastry (available in oriental food stores)

Salad to garnish
Chutney of Choice

Method:

Cut the cheese into fingers about 2 inches long.

With a fork whisk the egg yolks, dip the cheese fingers in this before rolling in the almonds. Put aside.

Cut the sheet of spring roll pastry in half to get two equal triangles and now cut two corners off each triangle.

With the “Pointed End” facing away from you, place the cheese baton on the pastry, moisten the edges with water and roll up like a cigar. These can be made a day or so in advance; before deep frying until crispy.

To Serve

Serve with side salad and chutney

Information

Recipe type:

Starter

Key ingredients:

Dairy

Ingredients:

1 disc brie cheese 100g nibbed or flaked almonds 2 tbsp breadcrumbs 3 egg yolks 1 packet spring roll pastry (available in oriental food stores) Salad to garnish Chutney of Choice

Preparation time:

10 mins

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Summer Fruit Salad with Sweet Geranium Leaves

SineadWalsh — Fri, 17 Aug 2012 18:58:58 +0000

Provider:

Ballymaloe Country House

This is a delicious, light, summer dessert, quick to prepare and popular by all. Sweet Geranium and many other varieties of scented geraniums are on the windowsills of many homes. The lemon scented leaves are used in all sorts of ways, and occasionally the pretty purple flowers also, to enliven and add magic to otherwise simple dishes. The crystallised leaves are wonderful with fresh cream cheese and juicy blackberries.

Serves 8-10

Cooking time: 15 minutes

Ingredients

110g raspberries
110g loganberries
110g redcurrants
110g blackcurrents
110g quatered strawberries
110g blueberries
For the Syrup:
400g Sugar
450ml Water
6-8 Sweet Geranium Leaves

Method:

Place the berries in a glass bowl.
Put the sugar, water and sweet geranium leaves into a stainless steel saucepan and bring slowly to the boil, stirring until the sugar dissolves.
Boil for just 2 minutes.
Cool for 4-5 minutes, then pur the hot syrup over the frui and allow to macerate for several hours.
Remove the geranium leaves.

To Serve

Serve chilled in a large glass bowl or individual martini glasses. Garnish with a sprig of geranium and serve with softly whipped cream of vanilla ice-cream.

Information

Recipe type:

Desserts

Key ingredients:

Fruits

Ingredients:

110g raspberries 110g loganberries 110g redcurrants 110g blackcurrents 110g quatered strawberries 110g blueberries For the Syrup: 400g Sugar 450ml Water 6-8 Sweet Geranium Leaves

Preparation time:

15 mins

Chef:

Myrtle Allen

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Crunchy Topped Cod

SineadWalsh — Fri, 17 Aug 2012 19:18:41 +0000

Spice up your favorite fish dish with a delicious homemade herb crust using Donegal Rapeseed Oil, the healthy and environmentally friendly Irish grown cooking oil.

Cooking time: 20 mins

Ingredients

4 plain cod fillets (~12oz each)
2 medium tomatoes, sliced
50g wholemeal breadcrumbs
2 tablespoons chopped parsley
Juice half lemon
1 teaspoon Donegal Rapeseed Oil
Salt and Pepper

Method:

Preheat oven to 210°C

1. Arrange the cod fillets in a wide based oven proof dish.

2. Then arrange the tomato slices on top.

3. Mix together the breadcrumbs, fresh parsley lemon juice and oil with the seasoning to taste.

4. Spoon the crumb mixture evenly over the fish and then bake in the oven for 15 - 20 minutes until cooked.

Information

Recipe type:

Main

Key ingredients:

Fish & Shellfish

Ingredients:

4 plain cod fillets (~12oz each) 2 medium tomatoes, sliced 50g wholemeal breadcrumbs 2 tablespoons chopped parsley Juice half lemon 1 teaspoon Donegal Rapeseed Oil Salt and Pepper

Preparation time:

30 mins

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Traditional Homemade Marmalade

SineadWalsh — Fri, 17 Aug 2012 19:27:06 +0000

Cooking time: 15 minutes

Ingredients

1kg of Oranges
1kg of Jam Sugar

Method:

Mince the oranges in a liquidiser and place in a big pot.

Add Sugar and bring slowly to the boil and simmer for 15 mins.

Place in pots which have been sterilised by placing in a hot oven.

Leave to cool before covering.

Makes 3 Standard Pots

To Serve

Delicious over homemade Brown Bread!

Information

Recipe type:

Appetizers

Key ingredients:

Citrus Fruit

Ingredients:

1kg of Oranges 1kg of Jam Sugar

Preparation time:

25 mins

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Baked Cheesy Pasta

SineadWalsh — Sat, 18 Aug 2012 08:45:38 +0000

Serves 4

Cooking time: 30 minutes

Ingredients

375g (13oz) dried pasta, such as conchiglie shells, fusilli or macaroni

300ml (1/2 pint) single cream

125ml (4fl oz) vegetable or chicken stock

1 tsp Dijon Mustard

200g Darú cheese, grated

150g (5oz) Cheddar cheese, grated

50g (2 oz) Gleann Óir cheese, grated

Method:

· Preheat the oven to 180ºC (350ºF), Gas mark 4

· Cook the pasta according to the instructions on the packet. Drain.

· Meanwhile, place the cream and stock in another saucepan and bring to the boil. Take off the heat and add the mustard, the Darú and Cheddar cheese and half the Gleann Óir. Stir to melt all the cheese. Season with some pepper (it may not need

salt). Pour into drained pasta and then stir the mix.

· Pour onto a 10 in square or rectangular ovenproof gratin dish and sprinkle with the remaining Gleann Óir cheese.When you are ready to eat place the dish in the oven for 15 – 20 minutes or until brown on top and bubbling at the sides.

To Serve

Perfect on it's own or served with salad.

Information

Recipe type:

Main

Key ingredients:

Cheese products

Ingredients:

375g (13oz) dried pasta, such as conchiglie shells, fusilli or macaroni 300ml (1/2 pint) single cream 125ml (4fl oz) vegetable or chicken stock 1 tsp Dijon Mustard 200g Darú cheese, grated 150g (5oz) Cheddar cheese, grated 50g (2 oz) Gleann Óir cheese, grated

Preparation time:

10 mins

Chef:

Cooleeney Cheese

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