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LAMB LEG
With bread stuffing
LAMB LEG
With bread stuffing
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LAMB LEG
With bread stuffing

Ingredients:

1 Leg of Lamb

For the Stuffing: 250g Toast, 250g Pretzel, 160g Smoked Bacon, 60g Shallots, 120g  Cream, 4 Eggs, 60g Flat Parsley

Add while Resting: 30g Melted Butter, 1 Sprig of Thyme, 1 Sprig of Rosemary

For the sauce: 1 Onion, 2  Carrots, 3 Celery Sticks, 1 tbsp Tomato Purée,2  Cloves of Garlic, 4 Sprigs of Thyme, 2 Sprigs of Rosemary, ½ ltr Red Wine

Instructions:

Debone the Leg of Lamb and keep the trimmings and bones to make the sauce.

For the Stuffing: Dice the toast and pretzel. Roast the toast in olive oil till golden. Finely dice the bacon and shallots, caramelise the bacon and add the shallots. Cook till translucent. Mix all ingredients together and season with salt, pepper and nutmeg.

To cook the Leg: Stuff  the leg and tie with string. Season with salt, pepper and massage some oil in the meat. Pre-heat the oven to 250 degrees Celsius and place the leg into a hot roasting pan. Cook till golden, turn it to the other side and reduce the heat to 125 degrees Celsius. The leg will need approximately 1 - 1.5 hours till medium (depending on the size). If using a cooking probe, cook to a core temperature approx 55 degrees Celsius. Remove the leg from the roasting pan and brush with melted butter. Add rosemary and thyme and wrap in foil.  Let it rest in a warm place for 15-30 min.

To prepare the Sauce: While the leg is resting, chop the vegetables and add to the roasting pan with the bones and trimmings. Cook on the hob till the vegetables are slightly browned, add the tomato purée, garlic herbs. Roast for a couple of minutes and then add the red wine. Bring everything to boil and reduce the red wine slightly. Unwrap the leg and add the resting juices into the sauce. Strain and season to taste. Carve the leg and serve with your preferred potatoes and vegetables.

SPICY PUMPKIN PRESERVE
Preserving fall
SPICY PUMPKIN PRESERVE
Preserving fall
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SPICY PUMPKIN PRESERVE
Preserving fall

Ingredients:

800 gr Pumpkin
250 gr Preserving Sugar
150 gr Honey
2tbsp Lemon Juice
1 finely grated rind of 1 Lemon
1/2 tsp Ground Ginger
1 Star Anis
1/2 tbsp Chilli Flakes
2 gr Cinnamon Quill
2 Cardamon Pods
2 Bay Leaves
300ml cold water

Instructions:

Pare and halve the Pumpkin, remove the seeds and slice thinly.

Lay the slices on a large dish, covering each layer with sugar, add the lemon juice and leave covered for one day.

Put all into a big pot, add the lemon rind, ginger and all the spices and 300ml of cold water.

Bring slowly to boiling point, and continue cooking until the slices of pumpkin are quite tender, but not broken.

Lift the slices of pumpkin carefully into preserving jars, and strain the syrup. Bring the syrup to 106 °C over boiling point (use a handheld thermometer to measure). When the temperature is reached, pour the liquid over the Pumpkin and close the jar immediately.

Turn upside down and leave to cool. Store in a cool, dry place. Once open, keep refrigerated and use within a week.

MAPLE GRANOLA
To kick start the day
MAPLE GRANOLA
To kick start the day
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MAPLE GRANOLA
To kick start the day

Ingredients:

680g Organic Irish Oatflakes
160g Flaked Almonds
200g Desiccated Coconut
70g Sun Flower Seeds
70g Pumpkin Seeds
40g Sesame Seeds
100mls Maple Syrup
100g Brown Sugar
50mls Vegetable Oil
20mls Warm Water
½ tspn Salt
50g Raisins
50g Golden Raisins
50g Dried Cherries
50g Dried Apricots
chopped to raisin size
1 oz. Creme de Cacao
1 cup(s) Hot Chocolate

Instructions:

Pre heat your oven to 150oC, if it is a fan oven turn the fan off.

Mix all the dry ingredients together in a large bowl.

Separately whisk all the wet ingredients together and then pour them over the dry ingredients. make sure you mix them well to give the entire mix and good coating of the wet ingredients.

Place the mix on greased baking trays and bake at 150oC for 1 hour and 15 minutes. Stir the mix occasionally but do not stir too much because then you will not get lots of nice clusters in your mix.

Allow to cool completely and then mix in your dried fruit. Do this by hand so as not to break the granola mix up too finely.

POMEGRANATE, VODKA & APPLE JUICE
For a weekend treat
POMEGRANATE, VODKA & APPLE JUICE
For a weekend treat
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POMEGRANATE, VODKA & APPLE JUICE
For a weekend treat

Ingredients:

35ml vodka
300ml cloudy apple juice
Handful of ruby red pomegranate seeds

Instructions:

Pour the shot of vodka over ice. Crush the pomegranate seeds in a sieve and let the juice drip into the glass or jug. Top up to taste with cloudy apple juice.