A Valentine’s Day Cocktail from Adare Manor
Hints and Tips on How to Make a Special Valentine’s Day at Home, from the Senior Wedding and Events Manager at Adare Manor, Sandra Flavin.
Make a romantic cocktail:
Channel your inner mixologist and shake up a few cocktails. Romantic coloured cocktails will impress your loved one and give you two an excuse to turn the music up a little louder and dance like you’re at your favourite bar or night club. For a little inspiration, here is a romantic cocktail recipe devised by Adare Manor’s Resort Mixologist, Ariel Sanecki –
Love is In The Air
40ml Star of Bombay Gin
25ml Lychee Liqueur
20ml Fresh Lemon Juice
20ml Rose and Raspberry Cordial
5cl Wonderfoam (or whipped egg whites)
Add all ingredients to a cocktail shaker. Shake with ice for 15 seconds. Pour into a chilled champagne coupe glass. Garnish with printed sugar paper or a rose petal.
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Chocolate Cake with Raspberries
Serving 8 – 10
This rich, dark chocolate cakes flavour is enhanced thanks to the addition of coffee. Decorated with raspberries and a sprinkling of icing sugar, this cake is delicious as dessert or an afternoon delight!
Preparation time: 20 minutes
Cooking time: 40–45 minutes
225g butter, plus extra for greasing
250g dark chocolate
1 tsp instant coffee
5 medium eggs
75g caster sugar
75g plain flour, sieved
175g fresh raspberries
A little icing sugar, for dusting
Preheat the oven to 160°C/ Fan 140°C /Gas Mark 3
Grease the inside of the heart casserole and line the base with baking parchment.
Put the chocolate, butter, coffee and 1 tablespoon of water into a saucepan. Place over a medium heat and melt together, stirring occasionally. Cool slightly.
Put the eggs and sugar into a large bowl and beat until thick and pale in colour. (This may take 4–5 minutes using an electric hand mixer.)
Using a metal spoon, gently fold the chocolate mixture into the eggs and sugar, followed by the flour.
Pour the cake mixture into the casserole and sprinkle the raspberries evenly over the top.
Bake in the centre of the oven for 40–45 minutes or until the cake is well risen and springy to the touch.
Leave the cake to cool for 10 minutes and then ease around the edge of the casserole with a spatula before turning the cake out onto a large serving plate.
When cool, remove the baking parchment and turn the cake over so that the raspberries are on the top. Dust with the icing sugar to serve.
Frozen raspberries can be used instead. Thaw them thoroughly and drain off any excess juice.
Cauliflower and Fish Curry
A very healthy and wholesome recipe from Hazel Vokes, using white fish and cauliflower, serving four people.
Vibrant in flavour and colour, this turmeric, coconut and cauliflower curry is both comforting and healthy. Creating your own curry paste makes for a more aromatic curry and is surprisingly easy to do. Pop all the ingredients in a food processor and blitz – a simple and wholesome midweek meal that won’t disappoint.
Preparation time: 10 minutes
Cooking time: 25 minutes
Zest and Juice of a lemon
1 green chilli, seeds removed
1 white onion, diced
1 large garlic clove, chopped
1 large thumb of ginger, grated
1 teaspoon turmeric powder
1 teaspoon mild curry powder
1 tablespoon coconut oil
1 can coconut milk (400ml)
250g white fish – sustainably caught
Pinch of salt
Put lemon juice, chopped chilli, half the diced onion, garlic, ginger, turmeric and curry powder into a food blender. Blitz into a smooth paste, adding a little water if needed.
Place the Signature Cast Iron 24cm Round Casserole over a medium heat and melt the coconut oil. Add the remaining onion and fry for 4 – 5 minutes until soft. Add the curry paste and cook for a further 3 – 4 minutes, stirring continuously.
Chop the cauliflower into large florets and place in the casserole. Coat the cauliflower in the curry paste before pouring in the coconut milk. Fill the empty can of coconut milk with water and add to the pan. Bring to the boil before lowering the temperature. Simmer for 10 – 15 minutes over a medium to low heat.
Dice the fish into large chunks and stir through the curry. Allow to gently simmer for 6 – 7 minutes until the fish is just cooked through. If the sauce is reducing too quickly, place on the lid. Finish the curry by stirring through the reserved coriander leaves and add a squeeze of lime and season to taste.
Serve with extra lime wedges and brown rice.
This recipe is very adaptable, and the fish can be exchanged for meat, seafood or even a veggie alternative like tofu or chickpeas.
For extra vibrancy, try and source fresh turmeric but powdered turmeric works just as well. Make sure you season well with salt and lime to really make the flavours sing.
Frozen fish is also perfect for this recipe – place the fillets in the curry sauce, add an extra 5 minutes cooking time and when cooked, carefully break the fillet into pieces using a fork.
Raisin and Walnut Bread – Adare Manor Recipe
This is our recipe for our Raisin and Walnut Bread, which is made in our in-house bakery for our guests to enjoy each day. Here is the recipe for you to try at home …
Walnut and Raisin Bread (serves 4)
106g white flour (strong)
4g fresh yeast
70g dried raisins
You can find more recipes like this one in our new book, ‘Adare Manor: An Epicurean Journey’ by Turtle Bunbury, available for purchase from our online shop: https://shop.adaremanor.com/…/adare-manor-an-epicurean…
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Chicken and Mushroom Lasagne from Hazel Vokes
Splash cooking oil.
2 onions finely chopped
2 punnets mushrooms (approx. 400g)
Chopped 2 cloves garlic.
White Sauce Ingredients.
50g butter 75g plain flour.
75 lt mix of milk and stock.
200g grated cheese (mix cheddar and mozzarella)
300g lasagne sheets
100g grated cheese.
Leftover cooked chicken.
Add cooking oil to large pan ( frying or wok). Heat for a minute. Add the chopped onion and cook gently for 10 minutes. (Don’t let it burn / go brown) Add chopped mushrooms and garlic and cook for another 10 minutes. Season with pepper and salt. Leave to one side. Make the white sauce. Melt the butter in a saucepan, add the flour and cook for 2 minutes stirring all the time. Add 1/2 milk and stock, whisking all the time until the mixture begins to thicken. It’s important to whisk /stir all the time at this stage or the sauce may become lumpy. Add the remainder of stock/milk to make a pourable sauce. Stir all the time until it begins to boil. Add 1 tsp mustard and grated cheese, pepper and salt. To Assemble. Add the cooked chopped chicken to the mushroom/onion pan. Pour in most of the white sauce and stir well. Spoon some of the mix into your dish, cover with some sheets of lasagne, another layer of chicken/mushroom, top with lasagne. Finish with layer of chicken/mushroom, and then pour the last bit of sauce as the final layer. Sprinkle with a layer of cheese. Cook in the oven at 170 C for 45 minutes. Cover with foil for the last 15 minutes. Leave for at least 10 minutes before cutting.
This is serious comfort food. Serve with fresh green salad or freshly cooked green veg.
Hazel Vokes – Leek and Fennel Soup
25g/1oz butter / 2 tablsp oil
1 onion, finely sliced
4 fennel bulbs, trimmed and sliced
2/3 leeks, trimmed and chopped
2 garlic clove, finely chopped
2 potatoes peeled and chopped or grated
1.5 lt hot chicken stock (vegetarians can substitute vegetable stock)
200 ml cream (if you want the soup creamier)
2 tbsp chopped fresh parsley or chives
squeeze lemon juice
1 tsp white miso paste ( if you have it) don’t go out to get is specially.
salt and freshly ground black pepper
Heat the butter / oil in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add potatoes and garlic and fry for another few minutes.
Add the stock and bring to the boil. Reduce the heat and simmer for 30 minutes, or until the vegetables are tender. Add miso paste if you have it, lemon juice, add pepper and salt to your taste. Remove from the heat and allow to cool slightly.
Add the cream, (if you wish) .
You may mightn’t want to blitz this soup, as there are no big lumpy bits.
To serve, pour the soup into a bowl and serve with crusty bread or brown bread.
Garnish with a spoon of sour cream or Greek yogurt and a sprinkle of chives and parsley.
It’s lovely if you grate the zest of half a lemon into the sour cream / yogurt before you put it on top of the soup.
If you don’t want as much soup, only use half the ingredients. It will keep in the fridge for 3/4 days, and will freeze perfectly if you have some left over.
2 tbsp oil
900g/2lb lamb neck fillet, cut into 3cm/1in cubes. Ask your butcher for the best.
1 onion roughly chopped.
2 leeks, washed and chopped
3 garlic cloves, peeled and crushed
1 green chilly, finely chopped or 1 tsp prepared chilly
1 tbsp grated fresh ginger
1 tsp ground turmeric
2 tsp garam masala
2 tsp ground cumin
1 tsp chilli powder. Use more or less of any of the spices, depending on what you like
1 x 400ml tin tomatoes.
2 tablsp tomato puree.
400ml/ 1 tin coconut milk . Full fat or reduced. Use another tin of tomatoes if you don’t like coconut.
600ml/1 pint chicken stock or lamb stock.
salt and freshly ground black pepper.
Zest and juice of 1 lime. Add just before serving up.
Whole grain rice and Naam bread serve.
Turn on the oven to 150 C.
Heat a large saucepan and add one tablespoon of the oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.You may need to do this in 2 goes.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onion,leek, garlic, chilly and ginger and fry for 4- 5 minutes, until golden-brown and softened.
Add the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough stock to just cover the lamb.
Heat the mixture until simmering, then cover and put in the oven .Cook for one hour, Turn off the heat,give the curry a good stir and leave in rs.the oven for at least 2/3 hours.
Add grated lime zest and juice. Season with salt and freshly ground black pepper and stir well.
Serve onto warmed plates with cooked rice , naam bread, and some steamed green vegetables.
Cool left over curry and store in the fridge for 4/5 days or freeze for 2/3 months.
Click here for Hazel on https://www.facebook.com/vokesadare/
Wade Murphy Restaurant 1826 – Chilli Con Carne
“I love cooking one-pot wonders at home, for numerous reasons, but mainly to save on the washing up. One of my favourites is this chilli con carne recipe. It’s simple and tasty but also very versatile. You can dish it up in so many different ways. You can serve it as I have here, or simply with rice, or even serve it on top of a baked potato with some melted cheese on top. Sometimes I add a bit of dark chocolate to the recipe too, which really enriches the chilli and brings it up another level.
One-pot crowd-pleasing chilli con carne
1 tbsp rapeseed oil
1 large onion, chopped
2 red peppers, diced
3 cloves garlic, chopped
650g minced beef
110g tomato puree
1½ tbsp hot chilli powder (add more if you like more heat)
1½ tsp ground cumin
1 tsp ground coriander
525 ml beer (substitute beef stock if you don’t want to use beer but you will be cooking all the alcohol out of it)
600g pre-cooked red kidney beans, rinsed
600g tinned chopped tomatoes
Salt and pepper
To garnish and serve:
Sliced fresh red chili
Picked coriander leaves
Fresh soft tortillas and pepper
1. Heat the oil in a large pot over a high heat. Add the onions, peppers and garlic. Fry, constantly stirring, until the vegetables soft. This will take about seven to eight minutes.
The Dovecote Restaurant – Orange Madeira Cake
6oz Butter (Soft)
6oz Caster Sugar
Zest of 2 Oranges
1 tspn Baking powder
4 tbspn Orange Juice
3oz Icing Sugar
2/3 tspn Orange Juice
Cream butter to soften
Add sugar and vanilla and beat until light and fluffy
Add the eggs in 3 stages beating well between each addition
Add orange zest
Sift flour and baking powder and fold in with the orange juice
Stop when all the flour is incorporated
Put in a loaf tin and bake for 50-55 mins at 180 degrees.
The Dovecote Restaurant at Adare Heritage Centre.
Phone: +353 (0) 61 396449