Post filled under : Recipes

Thanks to MarieClaire Digby from the Irish Times for printing our Hooker and Highbank mustard recipe. In case you missed it here ya go – Get On It….

Jess Murphy, chef/proprietor at Kai Café and Restaurant in Galway, makes a unique Irish-inspired mustard that goes down a treat in the cafe and she has kindly agreed to share the recipe.

To make four 200ml jars of Jess’s Hooker and Highbank mustard you’ll need:

350g golden mustard seeds

500ml Galway Hooker ale

1 tsp of Achill Island sea salt

A pinch of chilli flakes

350ml of cider vinegar

6tbsp of Highbank apple syrup

1tsp of ground mace or nutmeg


Mix the mustard seeds and beer together in a bowl, cover and soak overnight. Sterilise the jars by washing them in very hot water, then drying in the oven at 160 degrees. Stir the remaining ingredients into the mustard seeds. Blend in small batches in a processor until nearly smooth. Spoon into the sterilised jars and tap gently to remove air bubbles. Leave for three weeks to a month to mature.


Filled Under : Recipes

  • December 18, 2013

Here’s a cake that will feed a crowd(20 peeps), and fits nicely on any Christmas Day menu.



For the base:

472g butter

350g chocolate

8 eggs

200g chestnuts, whizzed up

450g flour

520g sugar

1 teaspoon vanilla extract


For the cheesecake swirl:

900g cream cheese

4 egg yolks

150g sugar

1 teaspoon vanilla extract


Melt the butter and chocolate gently over a low to medium heat until smooth. Allow to cool slightly and add eggs, mixing to incorporate them as you go.

Fold in your chestnuts with your flour, sugar and extract and mix. Once it’s all mixed, pour the mixture into a 22cmx30cm baking tin lined with parchment.

Now start making the swirl. In a mixing bowl add your cream cheese, egg yolks, sugar and vanilla and mix at low speed. Once all the ingredients are well mixed together, start dolloping the cream cheese mixture over the base. Using the handle of a teaspoon, begin to swirl the cheesecake mixture throughout, until the top is evenly covered and marbled.

Bake in a pre-heated oven at 170 C/gas mark 3 for 25-35 minutes until slightly wobbly. Leave to set for six hours or overnight before serving.

Filled Under : Recipes

  • November 25, 2013

This is a layered sticky turnip dish. We try and source as much local produce as possible from the west of Ireland. Our turnip comes from Offaly and we use Cuinneog butter and local Galway beer.


500g lentils

2 large white onions

200g sage

2 parsnips

40g re Russian kale

30g garlic

20g Irish butter

200ml vegetable stock

100ml Merlot

5 large turnips

1 bottle Galway Hooker

120g Durrus cheese


This is How we Do it:

1. Soak your lentils in water and leave out on the counter-top overnight.

2. Chop you onions finely along with the sage, parsnip, kale and garlic and fry all in the butter in a large saucepan.

3. Once nice and soft and golden brown, add the lentils, veg stock and red wine and cook for 15 to 20 minutes or until soft. Once cooked, leave to cool and season to you liking.

4. Slice your turnip into sheets and add to a roasting tin with a knob of butter and a half a bottle of Galway Hooker and cook at 170* C/gas mark 3 until semi soft – about 25 minutes.

5. To assemble in a roasting dish, add layers of turnip sheets and build up, alternating with layers of the lentil mix until all the turnip and lentil mix is used up. Add a decent wedge of Durrus on top and bake for another five to 10 minutes.



Durrus is a strongly flavoured cheese but a good blue cheese, such as Bellingham Blue, would also work.


Filled Under : Recipes


Winter is pretty much here, let’s face it, and here is one of our favourite Sunday treat. This is a special dinner, that must be shared with friends in front of a blazing hot fire.

It’s game season right now so the perfect time to sample the unique flavours of game. Our game comes from the amazing Dromoland Game, which we use in roasts, stews, and other special dishes, so keep an eye on the boards in the coming months.

Ingredients –

2 oven-ready pheasants

2 bay leaves

3-4 handfuls fresh thyme

300ml white wine

500ml chicken stock (or water)

1 handful flat-leaf parsley, chopped

2 onions

4 cloves garlic

1 knob butter

3 tbsp olive oil


Get your oven nice warmed up so it’ll be ready once you’ve got everything together. It should be at 170C or 325.

Once you have all your ingredients ready and to hand it’s time to get cookin!

Method –

1. Put a large casserole over a medium heat; and add the butter, and a splash of olive oil. Once the butter melts add the onions, garlic, thyme and bay leaves, and stir regularly for about 10 minutes until everything is soft and golden.

2. While your stirring the pot full of herby greatness, get a large frying pan on a high heat, and add two tablespoons of olive oil.

3. While the pan is getting good and hot season the pheasants all over with salt and pepper.

4. Once hot enough brown all sides of the pheasants for as long as it takes, taking care not to burn the skin.

5. Once the two steps above are complete add the pheasants to the casserole dish.

6. Next step is to deglaze the frying pan with the remaining wine and the stock, and add to the casserole.

7. Bring the casserole to a simmer, then cover and place it in the oven.

8. Cook your birds for 2 hours.


When cooking is finished take the birds out of the casserole dish leave to rest on a plate or boards for 5 minutes.

What’s left in the casserole dish will make a perfect gravy base. Get the fire on and serve with locally grown roast winter veg!


Filled Under : Recipes

So it’s that time of year again, although this time round we’re not complaining about the rain and the cold just yet. It’s been a bumper year for local produce getting the right weather for growing crops.

Now that autumn is slowly sliding in its time for Halloween, and that means that the pumpkins are appearing in the shops. Despite having a fairly mild autumn so far it’s great to be able to look forward to nice warming pumpkin pies, curries and soups.

You can never get enough of these sweet hearty vegetables, and this week we’re going to help you make the best pumpkin pie!

We recommend you make your own pastry, but if you don’t have the time you can settle for the shop bought sutff, just make sure it’s a nice one!

Locally grown pumpkins

PASTRY Ingredients

125g plain flour

55g butter

30-45ml cold water

Pinch of salt



Making pastry is fun, so get ready to get durty!

1. Get the flour, slat and butter in a large bowl and rub it all together until the mixture is a consistent texture like breadcrumbs.

2. Start to add the cold water slowly and combine everything to make a nice soft, smooth pastry.

3. Cover your bowl with clingfilm and leave in the fridge for at least 15 minutes or until you’re ready to use it.


PIE filling ingredients

450g pumpkin flesh, cut into cubes

3 large eggs

275 ml double cream

75g soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger


PIE filling Method

Once you have the pastry ready pre-heat the oven to 180C

1.Steam your pumpkin until its nice and soft. When it’s mashable take it off the heat and drain. You can put it in the food processor to get a nice smooth texture if you like.

2.Whisk the eggs together

3. Put the sugar, spices and cream in a pan, and bring to a simmer, then pour the eggs in and continue to whisk.

4. Now add the pumpkin pureé, and combine everything together,

5. Once the mixture is well mixed, pour the filling into your pastry case and bake for 35-40 minutes.

That’s it!

Pumpkin pie is delicious both warm or cold, so pop it up on the wire rack to cool, or get it out on the table and dive right in!

Filled Under : Recipes