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Kilronan Castle, Go Wild Food Experience.
The luxury 4 Star Kilronan Castle Estate & Spa, is situated in County roscommon. The Douglas Hyde Restaurant is a AA rosette Award winning restaurant.
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Quail Breast & leg stuffed courgette flower, Romesco Sauce, Chorizo & Manchego
Ingredients
Crouquetta
2 quails
4 courgette flowers
Some aioli
Fennel
watercress
Romesco sauce
1 small onion finely diced
2 cloves of garlic crushed
1 red pepper roasted and skinned
1 large very ripe beef tomato chopped
50 gr slithered almonds- lightly roasted- blonde
1 teaspoon smoked paprika
20 ml white wine vinegar- with good pinch saffron infused
1 tablespoon tomato puree
20 gr white sugar
200 ml chicken stock
Salt & pepper
Recipe
Sweat the onion, garlic then paprika and tomato paste, add all other ingredients and cook until peppers are soft. Blend until smooth with a little almond resistance.
Green Olive tapenade
150 well washed pitted green olives
1 garlic clove
1 anchovy fillets
1 tablespoon washed mini capers
1 tablespoon finely chopped parsley, well rinsed in a towel
50ml extra virgin olive oil
Pinch cracked black pepper
Blend all ingredients, besides parley, whilst adding continuous stream of olive oil; Add parsley and refrigerate.
Chorizo and manchego crouquetta
50 gr butter
50 gr plain flour
250 ml whole milk
Salt and pepper
75 gr finely diced and lightly sautéed Chorizo
75 gr grated Manchego cheese
1 tablespoon chopped and rinsed parsley
Make thick béchamel, cook out well. Add all other ingredient and combine whilst hot. Refrigerate, make into small balls and panko crumb them, deep fry until golden and oozing with cheesiness.