Recipes From The Ardilaun Hotel

A selection of The Ardilaun Hotel recipes:

Maggie's Rhubarb Crumble

Serves 6

Ingredients

Filling:

7/8 Stalks Rhubarb (picked fresh from The Ardilaun Garden - cleaned and chopped)
4 Tablespoons of Golden Caster Sugar
4 Tablespoons of water

Method

Preheat oven to 180°C/350°F/Gas 5.
Lightly grease an ovenproof pie dish or casserole dish.
Put the rhubarb, golden caster sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens into a stew.
Meanwhile, make the crumble by putting the flour and demerara sugar into a bowl. Add the butter/margarine and rub into the dry ingredients.
Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this, sprinkle a little demerara sugar and bake for about 30 minutes until golden brown, as the sugar caramelises nicely.

Serve with custard, freshly whipped cream or a dollop of Greek yoghurt, and most importantly… ENJOY!

Maggie's Sticky Toffee Pudding

Ingredients

Sauce:

Method

first chop the pitted dates in half, pour over boiling water and add bread soda.
leave for 30 minutes to soak.
cream together the butter and sugar until soft and fluffy.
add the beaten egg gradually
fold in sifted flour
mash date mixture with a fork and gently mix into to the batter.
pour the mixture into a greased tin lined with baking parchment.
bake at 180 degrees (fan oven) for 35-40 min.
to make the sauce place all the ingredients into a pan and melt together.
bring to the boil then simmer for 4/5 minutes.
allow the baked cake to cool for 10 min then skewer all over and pour over 1/2 the sauce.
there is plenty of sauce to allow for extra for serving.

Serve with ice cream or fresh cream & Enjoy!

Guinness & Walnut Bread

Ingredients

Method

Preheat your oven to 180 degrees.
Mix the wet ingredients i.e. egg, butter, honey, buttermilk and Guinness together in a bowl.
Mix the dry ingredients i.e. brown and plain flour, oats, salt, baking powder, bread soda and walnuts together and then add the wet mix to the dry mix using your hand.
Bake in a rectangular bread tin at 180 degrees Celsius for one hour.
Alternatives to honey you can use treacle or golden syrup.
Instead of walnuts you could use sunflower seeds or other nuts.

Seafood Chowder

Ingredients

500 g Mixed fish - your fishmonger will give you a good quality selection trimmed, inexpensive pieces including shrimp and smoked fish
100g Flour
100g Butter
1ltr Fish stock - good quality stock can be bought fresh in your local supermarket
200ml Cream
Splash of Vermouth
500g Chopped Leek and Onion
Good Sea Salt
100g Chopped Parsley

Method

In a heavy bottomed pot melt the butter and stir in the flour with a wooden spoon. When mixed keep cooking gently for 3 mins so as to cook the flour. This is called a roux and can be used as the base of many sauces.
In a separate pot simmer the stock with the chopped vegetables and add it to the roux incorporating it all fully and finish by adding a splash of Vermouth.
Add the cream and then add the fish, continue to cook gently for 5 minutes as it all thickens, but be gentle so the fish doesn’t break down and remains in nice chunks.
Taste and add sea salt to taste.
Finish by sprinkling freshly chopped parsley on top.
Serve in a hot bowl with homemade Guinness and Walnut bread.

Braised Lamb Shoulder, Cavolo Nero, Barley and Shallots

Ingredients

Method

Preheat your oven to its highest setting.
Rub your lamb liberally with oil and season heavily, put the lamb in your hot oven to caramelise the outside - this will take 20 to 25 minutes.
Meanwhile colour your shallots on a large oven proof casserole dish and add the wine to reduce.
When the wine is sticky add the stock at this point, your lamb should be nice and brown and you can pop this into your casserole dish and cover with stock.
Turn down your oven to 160 degrees Celsius and place the dish in the oven uncovered.
Allowing the stock to reduce to sauce consistency as the meat cooks, approx 2 1/2 hours.
Sweat off your diced veg in a large pan with a little butter.
Add your barley and cover with water and simmer gently for 30 minutes. Remove from the heat and leave to stand until needed.
When your lamb has rested, blanche your kale in salted boiling water for two minutes then gently toss in butter.
Warm up your barley again and season to taste.
Carve your lamb and present on a bed of barley and kale covering generously with the reduced braising sauce and shallots.

Chocolate, Caramel and Raspberry Mousse with Vanilla Bavarois

Caramel and Chocolate Mousse

Method

Whip the cream and the sugar together
Boil the sugar and the water until it darkens to a caramel consistency, leave to cool.
Soften the gelatine in cold water and fold into the caramel mixture. Mix everything together.
Line an 8 inch cake tin with layer of sponge.
Pour your mixture on top of the sponge and leave in the fridge to set.

Vanilla Bavarois - Ingredients

Method

Heat sugar and egg yolk in a saucepan.
Add in warm milk, be careful not to scramble your egg.
Soften the gelatine in cold water and add to your mixture.
Fold in the honey and whipped cream.
Pour on top of the mousse layer.
Melt the dark chocolate in a saucepan and pour over the top of the vanilla bavarois as a glaze and smooth over with a knife.
Decorate with macaroons / mini eggs or whatever sprinkles you have.