Tag archive for : christmas

  • December 22, 2015
Kai at Christmas 2015
 
We are closed from Christmas Eve December 24th until Jan 1st, however we are open on New Years Eve but just for dinner (Fully reserved)
 
Kai will re open on Saturday 2 Jan at 9:30am and it will all be as normal again, albeit a New Year!
 
Looking back at 2015, We have had a truly great year at Kai, all made possible by our incredible team and customers. We want to wish you all a very happy Christmas and the best of everything for 2016.
 
From us all at Kai Cafe + Restaurant
 
#WeLoveKai #SeaRoad #Christmas

Filled Under : food

  • 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.

Ingredients:

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.

 

TIP:

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

 

Filled Under : Recipes