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Archive for the ‘Recipe of the Month’ Category

Daniel’s Essential Tarte Au Chocolat

Tuesday, June 25th, 2013

Daniel’s Essential Tarte Au Chocolat

Close-up of Chocolate

Sugar Pastry;

  • 250g soft unsalted butter
  • 160g of caster sugar
  • 2 large organic free range eggs, beaten
  • 500g organic plain flour

Method;

  1. Beat the sugar and butter in a mixer
  2. Gradually add in the beaten egg
  3. Sift in the flour and mix gently (by hand is best)
  4. Gather the dough until smooth (avoid over kneading as it extends the gluten and will make the pastry tough and unpleasant)
  5. Preheat the oven to 190 degrees (gas mark 5)
  6. Line a 21cm flat tin with the pastry allowing it to hang over the edges
  7. Line with baking parchment and dry beans, chill for 15 minutes and bake it “blind” for 15 minutes
  8. Remove the parchment and beans
  9. Trim the pastry level with the top of the tin
  10. Bake for a further 10 minutes until crisp
  11. Keep a close eye on it to avoid over colouring the pastry

Filling;

  • 100g dark chocolate
  • 50g milk chocolate
  • 50g white chocolate – (Melted Together)
  • 120ml double cream
  • 3 tablespoons of Irish Whiskey
  • 2 large organic free range eggs, beaten
  • 50g caster

Method;

  1. Bring the cream and whiskey to the boil
  2. Mix into the melted chocolate
  3. Beat the eggs with the sugar and fold in
  4. Heat the oven to 150 degrees (gas mark 2)
  5. Pour the filling into the pre-baked base
  6. Bake for 40 minutes taking care not to overcook
  7. Cool until the filling is the consistency of whipping cream

Serve at room temperature with ice-cream clotted cream and grand marnier chocolate sauce.

 

‘Daniel’s Recipe/Tip of the month’

Friday, March 4th, 2011

Our Executive Chef, Daniel O’Hanlon, shares some of his special recipes and tips with you. Come and stay with us to sample some of Daniel’s delicious cooking. www.kenmarebayhotel.com/dining/

Grand Marnier Chocolate Sauce,

 250ml cream

1 tbspn Honey

100g Dark chocolate 55% or more

50g White Chocolate

75g Milk chocolate

Zest and Juice of 1 orange

50 ml Grand Marnier liquer

 

Method:

(Technically we should burn off the alcohol from the Grand marnier liquer as the first step….In this recipe I prefer to add the alcohol at the end and preserve the warmth of this delicate liquer, it adds a certain decadence to whatever dish you choose to use it be it Ice cream or a delicuous Tarte au chocolate -recipe coming soon! )

  •   Zest the orange and squeeze the juice taking care to remove all the pips.
  •  Set the cream, zest juice and honey into a bain marie (water bath, pot of water at 75 degrees celcius) in a pyrex or steel bowl.
  • Allow it to warm stirring thoroughly Add the chocolate, dark first, and stir through until melted, then the milk chocolate and finally the white chocolate,
  •  Keep stirring until it is all melted thoroughly
  •  Finally add the grand marnier liquer and stir until incorporated

 Allow to cool slightly and enjoy.

Carrot & Pecan Cake – perfect for an Easter weekend Treat!

Thursday, April 2nd, 2009

Carrot & Pecan Nut Cake

With Cream Cheese Icing

 

4 eggs

295 ml vegetable oil

400 g white sugar

10 ml vanilla extract

250 g all-purpose flour

9 g baking soda

9 g baking powder

3 g salt

5 g ground cinnamon

330 g grated carrots

120 g chopped pecans

 

 Icing

115 g butter, softened

225 g cream cheese, softened

480 g confectioners’ sugar

5 ml vanilla extract

120 g chopped pecans

 

 

Method:

Preheat oven to 175 degrees C. Grease and flour a 9×13 inch cake pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.

Mix in flour, baking soda, baking powder, salt and cinnamon.

Stir in carrots. Fold in pecans. Pour into prepared pan.

 

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

 

To Make Icing: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

 

Mulled Wine Recipe

Tuesday, December 9th, 2008

Mulled Wine Recipe

Ingredients

1 lemon or orange

6 sticks of cinnamon

12 whole cloves

¼ teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon allspice

red wine

¼ cup sugar

 

Method

Combine the spices and citrus in a dry red wine, such a Burgundy. Add ¼ cup of sugar. Heat this through for at least 15 minutes, but don’t boil. A clean large coffee pot is a great method for heating the wine.

 

Use an inexpensive wine for this recipe, but don’t get something that tastes absolutely horrible.

 

Serve immediately with warm mince pies and lots of Christmas goodwill.

Peaches in Lemongrass Syrup

Tuesday, July 1st, 2008

Peaches in Lemongrass Syrup

 

330g (11/2 Cups) Sugar

Juice of 1 Lime

2cm piece of ginger, peeled

6cm piece of lemon grass, sliced

1 Cinnamon Stick

6 Peaches

250g blackberries or blueberries

 

 

Combine sugar & 3 cups of water in a heavy based pot.

Stir over heat until sugar is dissolved

Add lime juice, ginger, lemon grass & cinnamon – simmer over medium heat for 5 minutes

Add peaches & simmer until peaches are tender

Remove peaches & peel, then return to syrup

Allow to cool

Serve peaches & a little strained syrup with a few blackberries & ginger cream

Gingerbread

Sunday, June 1st, 2008

Gingerbread

230 g Plain flour

1 teaspoon bread soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mixed spice

110 g butter, chilled & diced

110 g black treacle

110 g golden syrup

110 g muscovado sugar

280 ml milk

1 egg beaten

 

Heat oven to 180 oC

Sieve dry ingredients, except sugar, and rub in butter

Melt treacle with syrup until approx 40oC

Dissolve sugar in milk over low heat

Whisk milk into flour mixture

Whisk in treacle, followed by eggs – mixture should resemble batter

Bake for 45 mins – 1 hr

Cool completely in the tin

Wrap in greaseproof paper and keep for a couple of days before slicing

May Recipe

Thursday, May 1st, 2008

Kenmare Bay Hotel

 Sticky Toffee Pudding Recipe

 

Ingredients

 

300 ml water

175 g stoned dates, coarsely chopped

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

50g butter

175 g caster sugar

2 eggs

225 g plain flour

1 teaspoon baking powder

150 ml whipped cream to serve

 

For sauce:

300 ml double cream

225 g dark muscovado sugar

100 g butter

 

Method

 

1.      Pre-heat oven to 180 C/350 F

2.      Put water, dates, bicarbonate of soda & vanilla extract into a pan & bring to boil

3.      Cream butter & sugar together until pale & fluffy. Beat in eggs one at a time, adding a tablespoon of flour with second egg if mixture looks as if it is about to curdle. Sift remaining flour with baking powder & gently fold in.

4.      Bring date mixture back to boil. Slowly beat liquid into the creamed mixture to make smooth batter

5.      Stir in dates. Bake for 30 minutes

 

For Toffee Sauce:

            Put cream, sugar & butter into a pan and leave over low heat until sugar has melted

 

Serve with Ice cream & Toffee Sauce & Enjoy!!!

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