Recipes and More

Hazel’s Chocolate and Orange Marble Cake with Ganache Icing

When the cake is cooked, swirl on the chocolate ganache

 

 

 

Chocolate and Orange Marble Cake with Ganache Icing from Hazel Vokes.

Preparation time 30 mins and Cooking time 45 mins

Preheat the oven to 180c

Grease and line an 8in/20cm clip cake tin

Ingredients

For the Marble Cake

5 eggs

125g Caster Sugar

125g salted butter, melted in a small bowl in microwave at defrost mode

125g Self Raising Flour

1/2 teasp baking powder

125g melted dark chocolate

1 teasp of carmel essence

1 pinch salt

1 orange – zest and 2 tablespoons orange juice

Step 1

Separate the egg yokes and whites

Put Yokes in a mixing bowl with the sugar

Whisk for a couple of minutes until the mixture is light in colour and fluffy in texture

Add the melted butter and sieved flour and baking powder and mix well

Divide this mixture into 2 bowls

Put the slightly cooled melted chocolate into one bowl of mixture and mix well.

Put the orange juice and zest into the other bowl of mixture

Step 2

[If you are using the mixing bowl  to which the egg whites,make sure to wash out the bowl, as egg whites don’t whisk well if there is film in the bowl. ]

Whisk the egg whites until they are stiff – 4/5 minutes

Divide the whisked egg whites, 1 spoon at a time between the chocolate mixture and the the orange mixture

Place large spoonfuls of the 2 mixtures in alternative sections of the tin

Use the handle of a spoon and create swirls in the batter

Place in a preheated oven for 40 – 45 mins

To check if cooked, place a skewer at the deepest point and it should come out clean

Orange Syrup

100ml orange juice

50g caster sugar

Heat orange juice and sugar in a bowl in the microwave.

Make sure the sugar is melted.

When the cake comes out of the oven, pierce the cake with a skewer and spoon the orange syrup over the top of the cake.

Leave the cake in the tin and allow to cool for an hour at least.

For The Chocolate Ganache

200g dark chocolate

90g double cream

40g salted butter

pinch of salt  – optional

Ganache Icing

Chop the chocolate and pace in a bowl

Bring the cream to the boil over a medium heat

Pour the cream over the chocolate and let it set for 2 -3 minutes

Add the butter and stir the mixture

Hazel’s Strawberry Summer Mocktail

1 pound (450 g) strawberries

30g sugar

Juice of 1/2 lemon / 2 tablsp  lemon juice

120 ml fresh or pk orange juice.

1 Bottle Sparkling elderflower juice chilled. (for mocktail)

(1 750- ml bottle Prosecco, chilled, If you want to add some alcohol)

Sliced strawberries, for garnish.

If you want to make the serving glasses look special,

Put 2/3 tablsp castor sugar into a wide bowl, add 2/3 drops food colouring ( of your choice)

and mix well. Add more colour if you want a stronger colour.

Separate 1 egg.

Whip the egg white for a few minutes until it becomes frothy.

Put the top of the glass into the frothy egg and then dip into the coloured sugar.

(You might have to whisk the egg white again in between glasses.)

You can decorate the glasses a couple of hours before you need them.

To make the strawberry puree,

Blitz strawberries, sugar, orange juice and lemon juice in a blender until very smooth.

If you don’t want any little bits in the puree, you can strain it, through a sive.

Chill the puree for 2 hours.

When you are ready to serve, pour some puree into your decorated glasses.

Fill the glasses (slowly, as it will fizz up) with sparkling juice or Prosecco.

Give each glass a little stir, a final flourish with some strawberry slices or slice of orange.

Enjoy.

Honey and Sesame Chicken Stir Fry from Hazel Vokes

INGREDIENTS
For the chicken
3 /4  chicken breasts cut into 1 inch pieces.
·      1 tsp chinese 5 spice
·      salt and pepper to taste.
·      30g  cornflour
·      oil for frying.
Vegetables.
1 onion finely chopped.
1 red / yellow pepper sliced.
Add any veg that you like, finely chopped. Celery, carrots, mushrooms.
2 cloves garlic crushed.
If you like you could add a finely chopped red chilly.  Don’t forget to take out the seeds if you don’t want it to be too hot.

For the sauce
2 teaspoon vegetable oil
2 cloves crushed garlic

4 tablsp honey
5 tablsp soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons cornflour
 INSTRUCTIONS

  1. Place the cornflour, chinese 5 spice,salt and pepper in a bowl, stir to combine.
  2. Mix in the chopped chicken and coat with the mix. This can be done earlier in the day.
  3. Leave in the fridge.
  4. Mix all the ingredients for the sauce, honey, soy sauce, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornflour in a bowl.
  5. Heat 2 teaspoon of oil in a large pan over medium heat. Add the garlic and cook for 30 seconds. Add the vegetable you are using and stir fry for about 10 mins.
  6. Remove the veg from the pan and add 2 tablsp oil, heat for a minute, then fry off the chicken. Cook the chicken pieces in 2 goes,
  7. You will have to stir them as the cornflour is inclined to stick to the pan. You may need to add some more oil to the pan.
  8. When all the chicken is cooked , add the sauce mix. to the pan. Stir well for a few minutes to get all the cornflour off the bottom of the pan and the sauce bubbling and reducing.
  9. Then add the cooked vegetables , mix well and leave to simmer gently for about 10 minutes.
  10. Check seasoning, add pepper and salt or a splash of soya sauce..
    To Serve. Boiled rice or noodles and a sprinkle of sesame seeds and some chopped spring onion.
Burger Bun recipe from Adare Manor
With barbeque season now upon us, our Executive Pastry Chef Xavier Torne shares his recipe for homemade burger buns.
Ingredients:
250g strong flour
65ml warm water
75g eggs (1 and a ½ eggs)
5g salt
25g sugar
7g dry yeast
70g butter
Method:
Pour the dry yeast into the warm water (about 35c) and let it rest for 15 minutes.
Pour the strong flour, eggs, salt, sugar and yeast mix into a bowl and mix at a slow speed for 15 minutes.
Add the soft butter to the dough and mix well.
Cover with cling film and let it prove. Then portion it into 70g pieces and let them prove again. When complete, shape the pieces into firm balls and prove again until they are triple their size. Egg wash the buns, sprinkle some sesame seeds and Maldon salt on top and bake at 180c for 12-15 minutes.

Lamb Cutlets with Herb Roast Potatoes and Vegetables from Hazel Vokes.
These lamb chops would be perfect barbequed, so get your barbeque season off to a great start.

Preparation time is 10 minutes, marinate overnight if you can and cooking time is 50 minutes

INGREDIENTS

FOR THE MARINADE

8 lamb cutlets or chops or as many as you want

small bunch  mint leaves, finely chopped

2 sprigs rosemary, finely chopped

3 sprigs thyme, finely chopped

2 tbsp oil

1 lemon, zest & juice

Cracked black pepper

For the potatoe and vegetable  roast.

500g new potatoes

3 tbsp  oil

Sea salt

Head of garlic broken into cloves. Don’t use if you don’t like garlic.

3 sprigs rosemary and thyme.

1 large leek, sliced into 2cm rounds

200g asparagus, woody ends removed

150g chicken stock

½ tbsp garlic purée

METHOD

  1. The night before or at least 4 hours before cooking, marinade the cutlets. Place in a bowl along with the mint, rosemary, thyme and oil.
  2. Grate in the zest and squeeze in the juice of a lemon and give a good twist of pepper before massaging the marinade into the cutlets. Cover the bowl and place in the fridge overnight.
  3. When ready to cook, preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6.
  4. Slice the new potatoes in half and place in the roasting tin along with the oil, salt, and rosemary and thyme. Roast for 25 minutes until the potatoes are golden, tossing occasionally.
  5. Put the cutlets in a roasting tin (fatty rind touching the base of the roaster) and roast for 12 – 15 minutes.
  6. Remove the cutlets from the oven and cover with foil and allow to rest.
  7. Add the garlic, leeks and asparagus to the roast potatoes. Pour in the stock and stir through.
  8. Return the roaster to the oven and roast for a further 10 / 15 minutes until the vegetables are soft yet still vibrant.
  9. I like to serve some steamed broccoli on the side.

If you barbeque the chops, these vegetables and potatoes are perfect to serve on the side.

Cook’s Notes

  • When you add the cutlets or chops to the roaster, place them fat side touching the base of the roaster. This will render down the fat in the short amount of time they are in the oven.

If you prefer your lamb cooked well done, cook for a further 5 – 6 minutes

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Mexican pork and Bean Stir Fry –a quick and easy recipe from Hazel Vokes. A dish you can serve with boiled rice or tacos.

Ingredients

2 tsp vegetable oil

1 onion chopped

Chop some celery or red pepper or carrot

2 tsp each smoked paprika and ground cumin

500g pack lean pork mince

400ml tin tomatoes

400g can black bean, drained

Small bunch coriander, chopped if you like.

8 taco shells

1 lime, zest and juice.

Sour cream

1 Avocado. Don’t use, if you don’t like it.

Method.

Heat the oil in a large frying pan, add the onion and other vegetables you want to use. Cook for 10 mins until softened. Sprinkle over the spices and cook for 1 min more.

Brown the mince, breaking it up with the back of a wooden spoon, and stir until cooked through. Add into the vegetables.

Stir the tin of tomatoes 1 dessert spoon of sugar into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the refried beans, season and cook for a further 5 mins.

You can serve this with boiled rice or tacos.

Some Doritos on the side go down well with this.

Serve some sour cream with the lime juice and zest added.

Heat the tacos following pack instructions.  Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded lettuce and a dollop of the soured cream, if you like.

Adare Manor shares a recipe of a favourite Easter treat, Hot Cross Buns, from Executive Pastry Chef, Xavier Torne.

Ingredients:
560g strong flour
230ml milk
15g yeast
90g sugar
50g butter
130g mixed peel
80g sultanas
5g cinnamon
5g salt
2 eggs
Zest of 2 lemons
For the cross mix:
100g plain flour
50ml water
Method:
• Melt butter and milk together.
• Put all the dry ingredients (except mixed peel and sultanas) in a mixer, add the liquids (egg, milk and melted butter) and mix it all together at a slow speed for 5 minutes. Increase to slightly higher speed for another 5 minutes.
• Add the sultanas and mixed peel, and mix for 1 more minute until it all comes together.
• Divide it to approx 80g portions and shape them.
• Let the portions prove and then shape them again, placing them on a baking tray. Let them prove once again.
• For the cross mix, mix the flour and water until it becomes a paste and pipe a line across the top of the buns in one direction and then the other.
• Bake at 180 Celsius for 15-20 minutes in a fan oven.

Spring in to a Delicious West Limerick Lamb Burger from Dunraven Arms

To celebrate the arrival of Spring, the Dunraven Arms Hotel, Adare, Co Limerick has launched the “West Limerick Spring Lamb Burger Kit,” a click and collect gourmet burger kit featuring ingredients from West Limerick producers.
Caroline Rigney (Rigney’s Farm), Jan Bina (Sous Chef, Dunraven Arms Hotel), Chris Starr (Head Chef, Dunraven Arms Hotel) and Eoin Cahill (Cahill’s Cheese) at the launch of the West Limerick Spring Lamb Burger Kit.

Head chef Chris Starr was inspired to create the weekend meal kit as a result of his participation on the West Limerick Food Series, a comprehensive networking and training programme designed to foster collaboration between local businesses.  The Croagh based chef teamed up with his butcher, Brian Costello in Adare, who sources grass fed Spring lamb from a local farmer to make the patties and chose the classic Vintage Cheddar from Cahill’s Cheese and free range streaky rashers from Rigney’s Farm for the toppings as he felt they created a unique flavour combination.  The Dunraven’s signature Spiced Tomato Chutney, and aioli made in house from wild garlic foraged in nearby Curraghchase Forest as well as the Dunraven’s homemade brioche buns complete the mouth-watering extravaganza.  The kit includes comprehensive cooking and serving instructions along with an oven ready surprise sweet treat. 

“We are blessed with a number of fantastic food and drink producers in the West Limerick area,” said Chris who has been the head chef at the Dunraven Arms Hotel for 3 years.  “The West Limerick Food Series has given me an opportunity to connect with many of them and I look forward to working with them to develop West Limerick as Ireland’s latest food destination.” 

The West Limerick Food Series aims to inspire and develop the food sector and food tourism industry in the West Limerick area.  West Limerick Resources CLG secured funding under the LEADER Food Initiative delivered by the Department of Rural and Community Development and the Department of Agriculture to further develop the food sector and food tourism industry in the area.       

In addition to the West Limerick Lamb Burger by the Dunraven Arms Hotel which can be ordered on line at www.dunravenhotel.com or by phoning 061 605 900, the West Limerick Food Series has also initiated other successful collaborations such as a selection of West Limerick themed hampers from D&M Garden Centre in Croagh and Logr Café in Adare has teamed up with Forrestal Wine Merchants to offer the perfect wine pairing with its Easter weekend menu. 

Participation on the West Limerick Food Series programme is free and registration is required.  For more information and/or to register, visit the West Limerick Food Series on Eventbrite or email westlimerickfood@gmail.com 

Delicious Scandinavian-inspired Pork Meatballs, another exciting recipe from Hazel Vokes

Ingredients
2 tablespoons oil
1 large onion, very finely diced
1 large garlic clove, crushed
1 tablespoon dried mixed herbs
700g minced pork or if you prefer chicken breasts cut into strips.
3 tsp fresh parsley, finely chopped
3 tsp dill, finely chopped
½ cup fresh breadcrumbs
Sea salt and cracked black pepper
1 free range egg, lightly whisked.
Wine and Stock Sauce.
1 onion finely chopped
2 cloves garlic crushed
300g chopped mushrooms.
40g butter
40g flour
120 ml white wine
500 ml chicken/beef stock
100ml cream.
To make the sauce.
Add 2 tablsp oil to a large frying or saute pan over medium heat. Add the finely diced onion to the pan and gently fry for 8-10 minutes minutes until the onions are soft. Add the crushed garlic and chopped mushrooms. and fry for a further 2/3 minutes.
Melt the butter in the pan with the onions and mushrooms. Add in the flour to create a roux. Stirring continuously, allow the flour to cook off for 2 – 3 minutes to create a paste.
Slowly add the stock and wine, continuously whisking to avoid a lumpy sauce. When the mixture thickens, add a little more stock. Repeat this until most of the stock has been added. Season generously with salt and pepper . Stir in cream to finish the sauce.

To make the meat balls.

Finely chop 1onion and fry gently for 10 minutes until soft.

Season with pepper and salt and place in a bowl to cool .

In a large bowl, place the pork mince, chopped parsley, dill, breadcrumbs and the cooled onion mixture. Add a generous pinch of salt and pepper before adding in the egg. Using a wooden spoon, combine all the meatball ingredients thoroughly (but not overworking the mixture otherwise your meatballs will become tough), before dividing the mixture into little balls.

I weigh the 1st few … 50 g per meat ball is a good size.

Roll each piece of mixture in the palm of your hands to form the round balls.

To cook the meatballs, brown them on a frying pan for a few minutes and then cook in the oven for about 10 minutes.
Cook the pasta or rice according to packet instructions.

Serve with pasta, rice or mashed potatoes.

#HazelsKitchen #hazelsrecipies

A tasty recipe for cold days !
Leek, sweet potato and carrot Soup- a recipe from Hazel Vokes.  
Ingredients.
2 / 3 leeks,
2 onions
2 / 3 sweet potato,
3 / 4 carrots.
2 cloves garlic crushed.
1 inch piece ginger grated.
1 tsp chilli . (if you like.)
1.5 lt stock (use stock cube) if you don’t have fresh..
2 tsp miso paste. (Gives more flavour without adding salt.)
salt and pepper.
Method.
Wash, peel and chop the vegetables.
Put 2 tablsp cooking oil to a big saucepan,
Add the veg and saute for about 10 minutes, turning often.
Add garlic, ginger, chilli and miso ,
Finally pour in stock.
Bring to the boil and then turn back the heat and simmer for approx 50 minutes.
Check seasoning and add more salt and pepper as you like.
You can leave the soup chunky or blend as smooth as you like.
Take a few minutes to make a super tasty side for this soup.
You will need a tub of the best quality tomato pesto. I got some at the market in Adare last weekend.It is delicious.
I also got a chunk of Raclette swiss cheese . It’s great if you want a melting cheese.
Grate the cheese . Use any firm cheese you have.
A loaf of sourdough bread of other loaf cut into chunky slices.
Place the slices of bread on a tray and brown under the grill ,
remove the tray and turn the slices over.
Smother the (not grilled) side with pesto and a good sprinkle of grated cheese.
Place under the grill until the cheese melts.
Cut in half and serve with the soup.
“Hide a slice for yourself, as there will be non left” adds Hazel.

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

Ingredients:

40ml Star of Bombay Gin

25ml Lychee Liqueur

20ml Fresh Lemon Juice

20ml Rose and Raspberry Cordial

5cl Wonderfoam (or whipped egg whites)

Method:

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.

@sandraflavin @pineapple_mint_cocktails

#AdareManor #BeyondEverything #ValentinesDay #Valentines #Valentine #Romance #Cocktail #Mixologist

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

INGREDIENTS

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

METHOD

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.

Cook’s Notes

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

INGREDIENTS

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

350g cauliflower

1 can coconut milk (400ml)

250g white fish – sustainably caught

Pinch of salt

METHOD

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.

Cook’s Notes

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)

Ingredients:

106g white flour (strong)

64ml water

4g fresh yeast

3g salt

70g walnuts

70g dried raisins

Method:

  1. With the exception of raisins and walnuts, place all ingredients in a stand mixer for approximately 5 minutes on medium speed.
  2. Next, add the raisins and walnuts to the dough and mix for 2 minutes on medium speed, being careful not to break up the walnut pieces.
  3. Let the dough proof for 60 to 75 minutes, depending on the temperature of the room. Proofing can be helped by using a hot wet towel and putting it on the top the dough, helping it to avoid drying out.
  4. When the dough is ready, roll it out with a rolling pin to a depth of 1.5cm to 2cm. The best size for the bread is 8cm long and 4cm wide.
  5. Cut the dough into whatever size pieces you desire and place them on an oven tray with parchment paper.
  6. Allow the dough to proof for another hour and leave the wet towel on the top of it (until the dough is twice the size).
  7. While the dough is proofing, preheat your oven to 200°C and put a small tray of water inside your oven. The steam will help to create a nice golden-brown colour on the bread crust.
  8. Before baking the bread, dust some flour on the top of the dough, and cook for 14-16 minutes at 200°C (along with the steaming tray of water).

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…

⁠⠀

#AdareManor #BeyondEverything⁠ #MyBeyondEverything #Bread #Baking #Recipe

Chicken and Mushroom Lasagne from Hazel Vokes

 Ingredients.

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.

Method.

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

Ingredients

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

Method
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.

Lamb Curry 

Ingredients

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.

Method

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.
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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

Serves six

Ingredients
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

Method
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
Website: www.1826adare.ie
Email: info@1826adare.ie             Phone: +353 (0)61 396004.

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The Dovecote Restaurant – Orange Madeira Cake

Ingredients

6oz Butter (Soft)
6oz Caster Sugar
Tspn Vanilla
3 Eggs
Zest of 2 Oranges
8oz Flour
1 tspn Baking powder
4 tbspn Orange Juice
Topping
3oz Icing Sugar
2/3 tspn Orange Juice

Method

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