Recipes and More

During Covid -19 restrictions on dining out at one of our award winning restaurants in Adare, or going to our favourite local bar for top class bar food, the website will regularly publish recipes from local chefs.

Support local restaurants and bars by ordering take away dishes from those listed on this website.

Wade Murphy Restaurant 1828 – 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

Serves six

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:
Sour cream
Sliced scallions
Sliced fresh red chili
Picked coriander leaves
Grated cheddar
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.

  1. Add the beef and break it up as it fries. Once the beef has browned, about six to seven minutes, add the spices and tomato puree. Cook these out for about two to three minutes.
  2. Add the tinned tomatoes and beer. Season with salt and pepper. Allow the chilli mix to simmer slowly, stirring occasionally, for about 25 minutes. By this time it should have thickened up a bit.
  3. Serve in the pot in the centre of the table and have small bowls of all the various garnishes ready.

Restaurant 1826
Email:             Phone: +353 (0)61 396004.


The Dovecote Restaurant – Orange Madeira Cake


6oz Butter (Soft)
6oz Caster Sugar
Tspn Vanilla
3 Eggs
Zest of 2 Oranges
8oz Flour
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