Visit Kilkenny Festive Recipes by Evie Liddy

VISIT KILKENNY PRESENTS

Kilkenny Christmas Traditions Festive Recipes

VISITKILKENNY.IE

GOATSBRIDGE TROUT FARM

LADY ELEANOR RESTAURANT BUTLER HOUSE & GARDENS

HELEN COSTELLOE THE CUTTING VEDGE

Husband and wife team Mag and Ger Kirwan are the centre of the Goatsbridge story. With a tradition of purity and sustainability, each daily catch comes directly from the crystal clear Irish waters of The Little Arrigle to your table. Come and see the Goatsbridge visitor centre and shop, where you can sample and buy the products.

The Lady Eleanor Restaurant is situated in the award-winning Butler House and Gardens. The Lady Eleanor offers an elegant dining experience serving seasonal menus with the finest of local ingredients. Enjoy the historic setting of Butler House with the splendour of the large bay windows, castle views and the finest food.

Helen Costelloe creates a dining experience with a difference. With food as delicious as it is healthy. Diners come from far and wide to sample Helen’s seasonal, wholefood, vegetarian cuisine using seasonal vegetables, nuts, grains, pulses and the very best of original spices.

www.goatsbridgetrout.ie A: Thomastown, Kilkenny T: 056 7724140 E: info@goatsbridgetrout.ie

www.butler.ie A: 15 Patrick Street, Gardens, Kilkenny T: 056 7722828 E: info@butler.ie

RYELAND HOUSE COOKERY SCHOOL

RIVERSIDE RESTAURANT KILKENNY RIVER COURT HOTEL

The Ryeland House Cookery School, led by the talented Mrs Anne Neary, provides practical cookery demonstrations, cooking classes and useful cookery tips in a relaxed and informal setting. The classes are popular with both men and women and cater for every level of cooking ability that will help you to advance your skills.

The Riverside Restaurant in the popular Kilkenny River Court Hotel boasts magnificent views of Kilkenny Castle. A truly magical setting, the restaurant provides diners with an exquisite array of authentic cuisine to create a truly magnificent dining experience. Popular with locals and visitors to Kilkenny this restaurant is beautifully set with stunning views of the Nore River.

www.rivercourthotel.com www.ryelandhousecookery.com A: The Bridge John Street, Kilkenny A: Coontraght, Cuffesgrange T: 056 7723388 T: 056 2 7729073 KILKENNY CHRISTMAS TRADITIONS E: reception@rivercourthotel.com E: ryelandhouse@gmail.com

@helencostelloes A: Unit 4, Ormonde St., Kilkenny T: 087 243 6754

FENNELLY’S OF CALLAN Fennelly’s of Callan is a coffee shop and cultural hub in the heart of Callan town. They source their ingredients locally from small artisan producers and make and bake everything fresh in house. A unique building and courtyard blending the traditional and contemporary and curating markets, live music gigs, and much more. @fennellysbridgest Insta: fennellys_of _callan A: 13 Upper Bridge Street, Callan T: 086 069 1421 E: fennellyscallan@gmail.com

HARPERS RESTAURANT KILKENNY HIBERNIAN HOTEL Harpers restaurant in the Kilkenny Hibernian Hotel provide amazing food, quality wines, select craft beers and great service in a warm and friendly atmosphere. They ensure all guests are given an unforgettable dining experience, only using the best ingredients from local suppliers. Enjoy a casual urban dining with stylish interiors. www.kilkennybibernianhotel.com A: 1 Ormonde St, Gardens, Kilkenny T: 056 777 1888 E: info@kilkennyhibernianhotel.com

ARAN KILKENNY Owned by Bart & Nicole this unique artisan bakery & bistro offers an unforgettable dining experience. They offer outstanding food, in particular their Sourdough bread made by natural fermentation entirely from Kilkenny Heritage Grains. Bart & Nicole both trained at Noma, the two Michelin star restaurant that put Copenhagen on the map for fine dining. Aran is a must visit on any trip to Kilkenny. www.arankilkenny.ie A: 8, The Arches, Barrack St, Kilkenny T: 056 775 6297

RIVE GAUCHE KILKENNY

JOAN AND BOB’S JUICY JAMS

Set in the heart of Kilkenny, Rive Gauche represents local dining at its best; hearty, uncomplicated food made from the highest quality ingredients. The menu, inspired by food that’s foraged, farmed and fished from our great shore, includes a wide selection of dishes where the emphasis is on fresh produce focusing on the seasons.

Joan & Bob’s Juicy Jams is a range of handmade preserves. At home in their kitchen, husband and wife duo Joan & Bob, create and make all of their own unique recipes and flavour combinations. The preserves are handmade in small batches using seasonal fruit and the wild berries are handpicked by them, guaranteed spreadable goodness everytime.

www.rivegauchekk.com A: 2 The Parade, Gardens, Kilkenny T: 056 7775604 E: reservations@rivegauchekk.com

www.joanandbobsjuicyjams.com A: Cloghscregg, Thomastown, Kilkenny T: 085 7320585 E: jbjuicyjams@gmail.com

YEW RESTAURANT LYRATH ESTATE Lyrath Estate is home to the fabulous Yew Restaurant. Offering quality cuisine, the varied, flavoursome, and enticing menu at Yew Restaurant uses seasonal produce and the best of Irish ingredients, flourishing under an international twist. Whatever the occasion, Yew is a unique dining experience with a relaxed, vibrant, and charming atmosphere. www.lyrath.com A: Lyrath Estate, Paulstown Road T: 056 7760088 E: info@lyrath.com

STATHAM’S RESTAURANT PEMBROKE HOTEL Statham’s Restaurant in the Pembroke Hotel combines traditional hospitality and laid-back style with delicious local Kilkenny produce. Open for breakfast or brunch, a relaxed lunch and casual dining all day long. Pairing wines from around the world with local artisanal produce is a passion at Statham’s. www.pembrokekilkenny.com A: 11 Patrick Street, Kilkenny T: 056 7783500 E: reservations@pembrokekilkenny.com VISITKILKENNY.IE 3

Starters

Contents

Courgette Fritters with Smoked Trout

Prawn & Crab Cocktail Lettuce Cups

Chestnut, Parsnip & Bacon Soup

Baked Cranberry & Almond Feta Tart

Goats Cheese, Pear & Walnut Tartines

Main Courses Roasted Trout with Orange & Rosemary

Spiced Roast Christmas Goose

Red-currant Glazed Ham with Madeira Sauce

Goh’s Yellow Curry

Braised Feather Blade of Irish Beef

Madeira Braised Pork Cheek

Christmas Spiced Lamb Stew

Lemon Sole with Spinach Risotto

Side Dishes Cranberry & Marmalade Sauce

Cheesy Celeriac, Leek & Rosemary Gratin

Sizzled Sprouts with Pistachios & Pomegranate

Chestnut, Bacon & Cranberry Stuffing

Golden Goose Fat Potatoes & Parsnips

Desserts Christmas Baked Apples

Galette des Rois

Aran Bread Pudding

Boozy Christmas Trifle

Decadent Christmas Pudding

4 Joan’s KILKENNY CHRISTMAS TRADITIONS Apple, Lemon, Elderflower & Orange Celebration Cake

Starters

VISITKILKENNY.IE

GOATSBRIDGE TROUT FARM

Courgette Fritters with Smoked Trout This smoked trout recipe with courgette and poached egg is one of Joanne Donohoe’s (AKA Fishwife Number 23) favourite quick fish recipes; we hope you’ll enjoy it too.

Ingredients

Method

2 SERVINGS 20 MINUTES PREP 10 MINUTES COOKING TIME

Step 1

• 400g/16oz courgettes, grated • 1 tsp of salt • 100g/4oz flour • 3 large eggs • 50g/2oz spring onions, sliced • Salt and pepper • 2 tbsp vegetable oil • 100g/4oz cold smoked trout • Chives, chopped, to garnish

To make the courgette fritters, place the grated courgette in a colander, or sieve, set over a bowl and sprinkle lightly with one teaspoon of salt. Allow to stand for ten minutes. Using your hands, squeeze out as much liquid as possible and transfer to a large bowl; add the flour, one egg, and the spring onions. Season with salt and pepper and stir to combine. Step 2 Heat the oil over medium-high heat. Once the oil is hot, scoop four tablespoons of the courgette mixture into the pan, pressing them lightly into rounds and spacing them at least two inches apart. Cook the courgette fritters for two to three minutes, then flip and cook for another two minutes until golden brown and cooked throughout. Transfer to a paper towel and immediately sprinkle with salt. Step 3 Meanwhile, poach the two remaining eggs for approximately four minutes, until runny, or to your preference. To assemble, divide the fitters between the plates, top with the smoked trout, the poached egg and the chives. Season with salt and pepper.

KILKENNY CHRISTMAS TRADITIONS

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Prawn & Crab Cocktail Lettuce Cups Merry Christmas everyone, Head Chef Gerard Dunne here! I serve these on a sharing platter and let everyone build their own little prawn cocktail bites for a perfect Christmas dinner party starter or canapé with a glass of champagne. My family start off with these while opening presents.

Method

Ingredients 8 SERVINGS 30 MINUTES PREP NO COOKING TIME FOR THE MARIE ROSE SAUCE

• 4 tbsp mayonnaise • 3 tbsp tomato ketchup • 2 tsp Worcestershire sauce • juice and zest 1 lemon • pinch of cayenne

• 300g cooked and peeled prawns

Step 1. Mix all the ingredients for the Marie Rose sauce and set aside in the fridge. Do the same with the tomato salsa ingredients. These can be chilled for up to 24 hrs.

• 200g white crabmeat • ½ bunch chives, snipped • lemon wedges, to serve

Step 2. Arrange the lettuce leaves, prawns, crab and chives in separate bowls. Put everything on the table with a pile of lemon wedges.

TO SERVE

• 3 Little Gem lettuces, leaves separated

(I use a mixture of king prawns and north Atlantic prawns)

(optional)

FOR THE TOMATO SALSA

• 4 tomatoes, deseeded and finely diced

• 1 small red onion, finely diced • 1½ tbsp Tabasco

KILKENNY CHRISTMAS TRADITIONS

Step 3. At the table, add some prawns and crab to the lettuce leaves, spoon over some tomato salsa and Marie Rose sauce, and scatter over a few chives. Squeeze over a little lemon juice, if you like.

YEW RESTAURANT @ LYRATH ESTATE HOTEL

Chestnut, Parsnip & Bacon Soup A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a deliscious and warming starter.

Ingredients

Method

6 SERVINGS

Step 1. Fry off the bacon in your pot tillo crisp, remove half of it and set it aside for later.

• 4 smoked streaky rashers, chopped

• drizzle of olive oil • 1 white onion, chopped • 1 garlic clove, crushed • 1 chiclen stock cube • 6 large parsnips, peeled & rough chopped

• 400ml milk • 600ml water • thyme leaf from 4 sprigs • 200gr cooked chestnuts, chopped

Step 2. Add to your pot the onion and garlic, cook out for about 2 to 3 minutes. Step 3. Add the parsnips and cook out for a further 5 minutes. Step 4. Now add your stock cube, milk, water, thyme and chestnuts. Cover your pot and simmer for approx 30 minutes. Step 5. Blitz with a hand blender or in a foos processer, season to taste. Your soup is now ready to be served, garinsh with the bacon you set aside at the beginning of the cooking process.

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HELEN COSTELLOE @ THE CUTTING VEDGE

Baked Cranberry & Almond Feta Tart Looking for a vegetarian starter or side dish for your family’s Christmas dinner? This mouth-watering tart is filled with beautiful festive roasted cranberries, complemented here with some creamy, salty feta. Delicious. You can serve it either warm or cold, and would be a showstopper on your Stephen’s Day buffet too.

Ingredients FOR THE FILLING

• 3 cups ground almonds • 1/2 cup lemon juice • 1 and 1/4 cup water • 1/4 cup olive oil • 4 cloves garlic, minced • 2 tsp salt • ½ cup unsweetened cranberries FOR THE BASE

• 2 cups wholemeal spelt flour • 1/2 teaspoon baking powder (mix with flour) • 2 table spoons melted coconut oil • 1/2 cup warm water (mix with oil)

Directions Step 1. Pre heat the oven to 180 degrees. Simply place everything in a blender and blitz until creamy and smooth. Mine took only a few minutes. Stop and scrape down a few times. Step 2. Stir in the cranberries. Step 3. Mix wet and dry & roll out to fit a 12 inch tin. Step 4. Line the oiled and floured tin and top with the feta mix. Smooth the feta out. Bake for about 40 minutes or until slightly golden and cracked on top and firm to the touch. Alternatively you can leave out the fruit & roast some mixed veggies place them in the tin & top with the feta mix. Either way it makes a lovely starter or main course for the festive season…. Now just leave to cool in the dish then it's ready to be transferred to a serving plate. Enjoy, it’s yumilicious!

KILKENNY CHRISTMAS TRADITIONS

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YEW RESTAURANT @ LYRATH ESTATE HOTEL

Goats Cheese, Pear & Walnut Tartines A perfect balance of sweet, salty, creamy and crispy, this tartine is guaranteed to satisfy all the family this Christmas as a canape or a starter.

Ingredients

Method

4 SERVINGS

Step 1. Heat a frying pan, cut the pears into 8s, brush with some olive oil and season, cook for a few minutes untill golden on all sides, drizzle with the honey while still in the pan.

• 4 smoked streaky rashers, chopped

• drizzle of olive oil • 1 white onion, chopped • 1 garlic clove, crushed • 1 chiclen stock cube • 6 large parsnips, peeled & rough

Step 2. Toast the bread and then spread it with the goats cheese, top this with your sticky pears, sprinkle the walnuts and chives on top, drizzle with the balsamic vinegar, serve with some freah salad leaves.

chopped

• 400ml milk • 600ml water • thyme leaf from 4 sprigs • 200gr cooked chestnuts, chopped

KILKENNY CHRISTMAS TRADITIONS

Main Courses VISITKILKENNY.IE

GOATSBRIDGE TROUT FARM

Roasted Trout It's not all about turkey and sprouts! For some of our European neighbours, a Christmas Eve supper is the main event that sees fish taking over. This beautiful Roasted Trout with Orange and Rosemary makes a crowd-pleasing centrepiece. Any leftovers can be used to make sandwiches for unexpected guests.

Ingredients MAKES 6 SERVINGS 1-2 HOURS MARINATING COOKS IN 14 MINUTES

• 1 orange, zest and juice • 3 tbsp. extra virgin olice oil

Method Step 1. Whisk the orange juice and zest with the oil, lime juice, rosemary, garlic, salt, ginger and pepper. Mix until combined and set aside (this is your marinade). Step 2. Place the trout in a baking dish, skin side down, and pour the marinade on top. Cover and refrigerate for one to two hours.

chopped

Step 3. Preheat the oven to 200ºC/400ºF/Gas Mark 6. Remove the fish from the marinade and transfer, skin-side-down, to a rimmed baking tray. Top with the orange slices and bake for 14 minutes or until the fish is cooked through. Garnish with the roasted orange slices.

smashed

Serve with new potatoes and your favourite salad.

• 2 tbsp. fresh lime juice • 2 tbsp. fresh rosemary, • 4 cloves garlic, peel and • ½ tsp. salt • 1 tbsp. fresh ginger, peeled and finely chopped

This recipe is featured in Fishwives – A Cookery Book by Goatsbridge and was provided for our Charity book by Anna Eason.

• ¼ tsp. pepper • 1kg/2.2lbs trout fillets • 1 orange, skin-on, sliced into circles

KILKENNY CHRISTMAS TRADITIONS

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Spiced Roast Christmas Goose If you fancy a change from turkey on Christmas Day, try roast goose – rich and golden with crispy skin and a rich port gravy, it’s a real treat!

Ingredients

Method

8 SERVINGS 3 HRS 45 MINS COOKING TIME

SPICE MIX:

•

FOR THE GOOSE:

• 1 x 4 kg whole goose,

2. Preheat the oven to 180ºC/350ºF/gas 4.

(ask your butcher for the giblets, too) must preorder.

3. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.

rosemary, (15g)

5. Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.

• olive oil • 1 clementine • ½ a bunch of fresh

• 2 onions • 3 carrots • 3 sticks of celery • 1 handful of fresh bay leaves

• 1 measure of port • 2 heaped tablespoons plain flour

• 1-liter organic chicken stock

• 1 pomegranate FOR THE SPICE MIX:

• 90 g star anise • 90 g fennel seeds • 75 g coriander seeds • 30 g Sichuan pepper • 15 g cloves • 60 g cinnamon sticks • 1 large pinch of saffron • 90 g soft brown sugar • 60 g sea salt • 30 g whole black peppercorns

1. To make the spice mix, blitz all the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.

4. Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.

6. Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven. 7. Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done. 8. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roast potatoes, place the tray on the hob over a high heat. 9. Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside. 10. When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes. 11. Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat. 12. Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!). 13. Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat. 14. Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.

KILKENNY CHRISTMAS TRADITIONS

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RYELAND HOUSE COOKERY SCHOOL

Redcurrant-glazed Ham With Madeira Sauce A must-have tradition at any Christmas dinner table, this showstopping redcurrant glazed ham is sure to wow your guests.

Ingredients

Method

4 SERVINGS 15 MINUTES PREP 2.5 HOURS COOKING TIME

Step 1. Bring a large saucepan of water to the boil. Reduce the heat and add the gammon and the cloves. Cover and simmer for 1 hr, topping up the water level when necessary.

• 2kg/4lb 8oz lean gammon • 4 cloves • 6 tbsp redcurrant jelly • 1 tbsp wholegrain mustard • 3 tbsp Madeira • grated rind and juice of 1 orange • grated rind and juice of 1 lemon

Step 2. Preheat the oven to 180C/160C fan-oven/Gas mark 4. Remove the gammon from the heat, drain and remove the skin. Place the ham, fat side up, on a rack in a roasting dish. Using a sharp knife, score the fat on the ham.

TO GARNISH

Step 4. About 5 mins before the end of the cooking time, put the remaining redcurrant jelly in a small pan with the Madeira and the citrus ring and juice. Warm gently over a low heat and simmer,

• Orange slices • Lemon slices

Step 3. Mix 2 tbsp of redcurrant jelly with the mustard, then rub it into the scored skin. Cook in preheated oven for 1 ½ hrs, or until cooked through.

stirring, for 5 mins. Step 5. Remove the gammon form the oven, transfer to serving plates and garnish with citrus slices. Serve with the Madeira sauce, new potatoes, French beans and red cabbage.

KILKENNY CHRISTMAS TRADITIONS

RIVERSIDE RESTAURANT IN THE KILKENNY RIVER COURT

Goh's Yellow Curry After all the rich food at Christmas, spicing up turkey or chicken leftovers on Stephen’s Day sounds like an appealing proposition. Here’s how our chef recommends turning your leftover meat into a beautiful, fragrant yellow curry.

Ingredients • 100 g Mae ploy yellow Curry paste • 1 tbsp cumin powder • 1 tbsp garlic puree • 1 large finely diced onion • 2 stalks of lemon grass (smashed) • 150 gms French bean (cut in 2) • 1 red pepper • 1 yellow pepper • 800 mls of coconut milk • 200 ml Chicken stock • 500 g leftover cooked turkey or chicken (diced ) • 4 tbsp plum sugar • ½ tsp salt • 150 gms cherry tomatoes (cut in half) • Small bunch of chopped coriander (to garnish)

Method Step 1. Place the oil and onions in a wide, deep pan and cook over a gentle heat (lid on) for about 5 minutes, or until softened but not brown. Step 2. Add the yellow curry paste, cumin powder, garlic puree and lemon grass and sauté for 2 more mins. Step 3. Add 200 mls of the coconut milk and cook for another 10 mins. Step 4. Add the Turkey or Chicken, peppers, French beans, cherry tomatoes, remainder of the coconut milk and the Chicken stock . Step 5. Bring to the boil and turn to low to simmer for another 20 minutes or until sauce has thickened. Step 6. Add the sugar and salt. Taste as required. Step 8. Sprinkle the coriander on top and serve with rice or naan!

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KILKENNY CHRISTMAS TRADITIONS

YEW RESTAURANT @ LYRATH ESTATE HOTEL

Braised Feather Blade of Irish Beef There's nothing quite like slow cooked beef when the weather gets a little cooler. Feather blade, cut from the shoulder of the cow, has a beautiful, rich flavour which lends itself well to slow braising, with the earthy carrots, and rich puree adding wonderful colour and texture to the overall dish.

Ingredients

Method

FOR THE FEATHER BLADE

FOR THE BEEF

• 2kg feather blade of

Step 1. Place the feather blade in a deep dish that will fit in your refrigerator. Pour the red wine over the beef and add the vegetables, herbs, peppercorns and star anise. Cover tightly and leave to marinade for 24 hours.

• 750ml of red wine • 2 carrots, cut into

Step 2. The next day, remove the beef from marinade and separate the vegetables from the wine.

• 2 celery sticks, cut

Step 3. Preheat the oven to 90˚C/gas mark 1/4

beef

large dice

into large dice

• 2 onions, cut into large dice

• 1/2 bulb of garlic,

peeled and bruised

• 2 sprigs of thyme • 2 bay leaves • 1 tsp white peppercorns

• 3 star anise • 3l brown chicken

stock, brown veal stock or beef stock

• vegetable oil • salt

FOR THE SPICED CARROT PUREE

• 6 large carrots • 1 sprig of sage • 200g of butter • salt • pepper • 1/2 teaspoon Chinese 5 spice

Step 4. Place a heavy-based casserole dish over a medium-high heat and add enough vegetable oil to coat the base of the pan. Once the oil is very hot, season the beef with salt and add to the pan to brown evenly. Remove the beef, set aside and add the vegetables and herbs to the pan. Roast until golden brown and season generously with salt. Step 5. Pour over the reserved red wine and reduce on a steady boil until the pan is almost dry, skimming off any impurities from the surface. Add the stock, bring to the boil and return the beef to the pan. Cover with a tight lid or foil, place in the oven and cook for 3–4 hours, or until the meat is tender and almost falling apart. Remove the beef from the oven and allow to cool slightly. Pass the liquid through a fine sieve and reduce down at a rolling boil to reach a thin syrup sauce consistency. Step 6. While the beef is still warm wrap in several layers of cling film to shape your into a cylinder shape. Place in the fridge and allow to set. Step 7. To serve cut your feather blade into fillet steak size pieces and place in the reduced sauce to bring back up to tempeture. FOR THE PUREE Step 1. Melt 100g of the butter in a pan, add the carrot slices and sage and cook with a lid on until the carrot is soft and all the liquid has evaporated. Season with salt and pepper and cook for 4–5 minutes until dry, then remove the sage and transfer the cooked slices to a food processor Step 2. Blend the carrot until smooth, gradually adding the rest of the butter to form a purée. Pass the purée through a fine sieve to create a silky texture and transfer to a piping bag, keeping warm until ready to serve Step 3. To serve,. Pipe a generous serving of the carrot purée around the beef, some roast baby carrots to one side, garnishing with a few sprigs of sage. Pipe extra dots of the pumpkin purée around the vegetables and spoon more of the beef sauce over the meat. Can be garnished with some crispy onion rings. Serve immediately.

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RIVE GAUCHE KILKENNY

Madeira Braised Pork Cheek Braised pork cheek is a melt in your mouth, get up and dance, kind of food so what better way to impress your guests these holidays than with Madeira Braised Pork Cheek & Smoked black pudding with celeriac & apple remoulade.

Method

Ingredients FOR THE PORK

FOR THE MIREPOIX

• 1kg of pork cheeks • 4 cloves of garlic • Rosemary & thyme • Bay leaf • Tomato puree • Beef stock • Red wine • Madeira sauce • Smoked black pudding • Pork Jus – made out of reduced

• 1 Spanish onion • 2 carrots • 1 leek • 4 celery sticks

juices of the Braised Pork Cheeks.

FOR THE REMOULADE

• 3 grated apples • 1 grated celery • 1 lemon juice • 1 tsp. of wholegrain mustard • Salt • Mayonnaise to taste

KILKENNY CHRISTMAS TRADITIONS

Marinate pork cheeks in the wine for 24 hours. On the very hot pan sear the meat and place aside. In the same pan sauté the mirepoix vegetables, garlic, herbs and tomato puree, until golden colour. Add wine and reduce the heat. Add stock and meat and braise in the oven covered with tin foil @170 degree for 21 hours or until tender.

YEW RESTAURANT @ LYRATH ESTATE HOTEL

Christmas Spiced Lamb Stew Your family will love the exotic flavors in this easy spiced lamb stew. Unlike the rich beef stews you normally cozy up with in winter, this is a light, fragrant stew created with Christmas celebrations in mind.

Ingredients 6 SERVINGS

• 2 large with onion finely chopped • 4 garlic cloves, sliced • 5cm fresh ginger, grated • 2tbsp olive oil • 1.5kg lean lamb, chunky cut • 2 cinamon sticks • 8 cloves • 6 cardamon pods • good pinch of saffdor powder • 2 bay leaf • 2tsp ground coriandor • 3tbsp ground almonds • 850ml beef stock • 250gr ready to eat dried apricots

Method Step 1. Fry your onion, garlic and ginger in your olive oil for about 15 minutes, add the lamb and cook till golden brown all over, add your spices and allow to cook out for about 5 to 8 minutes to enrich the flavours of the spices, now add the ground almonds, beef stock and lightly season. Step 2. Cover the pot and simmer for approx 45 minutes, stirring a few times during the cooking, after the 45 minutes add your apricots and simmer for a further 15 minuts, if you find the liquid too thick just add a little water. You are now ready to serve your dish with baby boiled potates or mash.

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STATHAM’S RESTAURANT @ PEMBROKE HOTEL

Lemon Sole With Spinach Risotto This delicate spinach risotto is flavoured with white wine, and tasty parmesan. Serve this delicious risotto with lightly fried fish fillets for a fantastic Christmas family meal everyone will love.

Ingredients

Method

SERVES 3-4

Step 1. If you can make vegetable stock from scratch, do! It adds a depth of flavour. If not, use a good quality stock cube to make instant stock.

• 200g risotto rice • 200ml white wine • 100g fresh peas

(substitute for frozen if necessary)

• 200g baby spinach leaves

• 1 large onion • 700ml vegetable stock • 4 X 180g lemon sole fillets

• 1/2 lemon • 1 tbsp butter • 50g Parmesan cheese • Olive Oil • Salt and pepper

Step 2: Prep your veg - Remove the peas from the shells if fresh, wash and dry the spinach, finely chop the onion. Step 3: Add butter to pan over medium heat, add onions and fry for 2 -3 mins until almost transculent. Step 4: Add risotto rice to the pan. Stir it so that the grains are coated with the butter. Sauté for another minute or so, until there is a slightly nutty aroma. Don't let the rice turn brown. Step 5: Turn up the heat and add the white wine. Let the alcohol evaporate while stirring continuously. Step 6: When the wine has been absorbed by the rice, turn down the heat and add 1/4 of the veg stock. Stir until it is absorbed by the rice. Then add another 1/4 of the stock and again stir until it is absorbed. Continue adding the stock until it is all absorbed. Step 7: Add the peas and the baby spinach and let them heat through for a couple of minutes. Season with salt and pepper. Step 8: Remove pan from the heat. Add the grated Parmesan, salt and pepper and mix well. Allow to sit while you move on to cooking the fish. Step 9: Grab another pan and heat up a glug of oil. Step 10: Season the sole with some salt and lemon juice and fry it is the same colour throughout and flakes easily, about 2 minutes per side. Step 11: Plate risotto and serve with lemon sole draped across the top. Enjoy!

KILKENNY CHRISTMAS TRADITIONS

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Side Dishes 26

KILKENNY CHRISTMAS TRADITIONS

LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Cranberry & Marmalade Sauce A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes and goes great with a roast goose.

Ingredients

Method

8 SERVINGS 5 MINUTES PREP 10 MINUTES COOKING TIME

Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop bought. Will keep for 1 week in the fridge.

• 300g pack fresh or frozen cranberries

• juice 1 orange • 50g light muscovado sugar • 100g orange shred marmalade

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Cheesy Celeriac, Leek & Rosemary Gratin Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss!

Ingredients 8 SERVINGS 25 MINUTES PREP 1 HR 35 MINUTES COOKING TIME

• 25g butter • 2 leeks, outer layer removed, washed of any grit and sliced into rings

• small handful rosemary leaves, roughly chopped

• 1 bay leaf • 300ml double cream • 300ml milk • 1 celeriac (about 500g), peeled, quartered and thinly sliced

• 100g cheddar or gruyere, coarsely grated

Method Step 1. Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf. Step 2. Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge. Step 3. Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr. 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Sizzled Sprouts with Pistachios & Pomegranate Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses.

Ingredients

Method

8 SERVINGS 10 MINUTES PREP 20 MINUTES COOKING TIME

Step 1. Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.

• 3 tbsp olive oil • 500g Brussels sprouts, halved • 50g pistachios, roughly chopped • 100g pomegranate seeds • pomegranate molasses, to drizzle

Step 2. Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

(optional)

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Chestnut, Bacon & Cranberry Stuffing Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat.

Ingredients

Method

MAKES 24 BALLS 30 MINUTES PREP 40 MINS COOKING TIME PLUS 1 HOUR TO SOAK THE CRANBERRIES

Step 1. Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender, and the bacon is cooked. Add the garlic and fry for another minute or so.

• 100g dried cranberries • 50ml ruby port • 1 small onion, chopped • 2 rashers unsmoked back bacon, cut into strips

• 50g butter • 2 garlic cloves, chopped • 450g sausage meat • 140g fresh white or brown breadcrumbs

Step 2. Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary. To Cook: This stuffing can be baked in a dish or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausage meat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

• 2 tbsp chopped fresh parsley

• ½ tsp chopped fresh thyme leaves

• 140g peeled, cooked chestnuts, roughly chopped

• 1 medium egg lightly beaten

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LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Golden Goose Fat Potatoes & Parsnips Roast your potatoes and parsnips in goose fat this Christmas for the ultimate side dish that everyone will love. Serve with our no-stress gravy.

Ingredients

Method

6 SERVINGS 15 MINUTES PREP 2 HRS 10 MINS COOKING TIME

Step 1. Tip the potatoes into a large pan of cold salted water and bring to the boil. Turn the heat down slightly and keep the water bubbling gently for 3 mins, then add the parsnips and continue to simmer for 3 mins more. Drain everything and leave until cool enough to handle, then separate the parsnips and the potatoes.

• 1½ kg Maris Piper

potatoes, cut into large chunks

• 600g parsnips peeled and cut into large chunks

• 100g goose fat • handful rosemary sprigs (optional)

Step 2. Heat oven to 200C/180C fan/gas 6 with a large roasting tin containing the goose fat inside. When the goose fat is hot, remove the tin from the oven. Carefully tip in the potatoes and turn them so they’re completely coated in fat. Place the tin back in the oven and leave undisturbed for 1 hr. Remove the tin from the oven, add the parsnips and gently turn everything together. Step 3. Increase oven temperature to 220C/200C fan/gas 8. Roast everything for 20 mins, then turn the parsnips and potatoes again with the rosemary, if using, and roast for about another 15 mins until everything is golden and crisp. Sprinkle with sea salt and scoop into a warm serving dish.

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Desserts

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FENNELLY’S OF CALLAN

Christmas Baked Apples These Christmas baked and filled windfall apples, served with whiskey butter and reduced syrup are an easy and delicious addition to any Christmas dessert table. Plus the house smells just divine while cooking them!

Ingredients FOR THE FILLING:

• 200g butter • 500g raisins • 200g mixed nuts -chopped

• Zest and juice 1 lemon • 200g sole berries • 200g sugar • 500g stewed pears/fruit • 2 TBLS Mixed spice • 1 TBLS Cinnamon • 150 mls Guinness FOR THE CRUMBLE:

• 250g sugar • 250g butter • 375g flour

FOR THE WHISKEY BUTTER:

• 200g butter • 200g icing sugar • 2 TBLS boiling water • 60mls Irish whiskey

Method FILLING: 1. Melt butter in pot. 2. Add fruit, nuts, sugar. Make sure mix is completely coated. 3. Add mixed spice and cinnamon. 4. Cook on a high heat for 5 minutes, stirring continually. 5. Add Guinness. 6. Cook for another 3 minutes still stirring. BAKED APPLES: 1. Take 8 large cooking apples. Core them, but not all the way through. A sharp paring knife and a melon baller is recommend. 2. Put a knob of butter, a sprinkle of brown sugar and a pinch of salt in each apple. 3. Put them in a large baking tray with an inch of boiling water and the scraps from coring the apples. 4. Bake in a preheated oven at 180°c for 30-35 minutes. 5. When done, take apples out and put onto separate tray, emptying any liquid from the apples in to the tray of liquid. 6. Strain the liquid from the tray into a pot and add a TBLS of sugar. Reduce for 10 minutes and this will give you a beautiful syrup to accompany your desert. CRUMBLE: 1. Cream butter and sugar together 2. Add flour 3. Spread out on tray and bake at 180°c for 10 minutes. Take out and using a pastry slice, chop and turn crumble mix. 4. Put back in oven for another 10 minutes or until golden brown. WHISKEY BUTTER: 1. Cream butter and sugar together with paddle accessory, scrape down if necessary. 2. Add whiskey and water. 3. Change mixer accessory to whisk and mix. 4. When completely combined. Put in container and refrigerate for at least 20 minutes before serving.

KILKENNY CHRISTMAS TRADITIONS

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KILKENNY CHRISTMAS TRADITIONS

HARPERS RESTAURANT @ KILKENNY HIBERNIAN HOTEL

Galette des Rois If you're sick of the heavy traditional desserts around Christmas this is a lighter and wonderfully easy one to try. The Galette des Rois is a French dessert normally eaten on the Epiphany, on the 6th of January. The custom goes; as you assemble the tart you hide a porcelain figure inside the almond cream. Whoever gets this in their slice becomes the king for the day. Having their wishes granted! Hence the name “Cake of the King”

Ingredients

Method

• 500g or 2 sheets pre-made

Step 1. Cut out the puff pastry and make it into circular bases of 22cm and another of 24cm. Wrap the pastry in plastic wrap and refrigerate for an hour.

all butter puff pastry

• 100g unsalted butter room temperarure

• 100g caster sugar • 1 egg beaten (plus 1 more to

Step 2. In a bowl beat the sugar and butter together, add the egg followed by almond then the flour and liqueur if using. Don't over mix once the flour goes in.

• 100g ground almonds • 25g plain flour • 5TBs Apricot jam • 2TBs Liqueur ( I'm using

Step 3. Place the smaller base down on a baking tray lined with baking paper, spread the jam around this leaving a 3cm gap from the edge. Repeat with the almond mix making a slight dome.

glaze)

apricot schnapps, you can also leave out) TIP! You can add whatever you like to the mix be it chocolate, jam, cooked sliced apples but just be careful not to use anything with a lot of moisture as it will make the pastry soggy. Here I use apricot jam.

Step 4. Hide your figurine. Very important no one is watching where it goes! You can use a dried bean if you don't have one. Step 5. Brush the rim with beaten egg then carefully drape the larger piece of pastry over it, gently push out any air pockets as you seal. Press the edges tightly to seal and crimp. Step 6. Brush the top with the beaten egg then chill in the fridge for an hour, pre heat the oven to 180c Step 7. Gently score the pastry in spiral pattern then bake for 45mins, allow to rest for 5mins before slicing at the table.

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ARร N KILKENNY

Arรกn Bread Pudding A dessert, steeped in tradition, all dressed up for the holidays with cherries and a rum-spiked custard. Pure comfort and totally festive.

KILKENNY CHRISTMAS TRADITIONS

Ingredients • 25g Butter • 3 eggs, whole (we normally use large eggs) • 2pcs egg yolks • 15ml Vanilla Extract/Vanilla Essence • 150ml fresh cream • 125ml full-fat milk • 50ml Kirsch or whichever liquor you prefer Rum, Calvados, Whiskey, etc.

• 180g Caster Sugar • 1 tsp Ground Nutmeg (5g) • 1Tbsp Ground Cinnamon (15g) • 150g Frozen Cherries • 1 Loaf of Arán white pan or a loaf of Arán Batch bread with the crust removed (note: if you’re feeling adventurous, you can also use 1 loaf of Arán Polish Sourdough) TIP! You can always add chocolate chips to this recipe, just throw them in along with the frozen cherries and enjoy!

Method Step 1. Preheat the oven to 180°C. Use the butter to grease your ovenproof dish. (Note: You can also just use baking parchment and degreasing spray.) Step 2. In a bowl, combine the eggs, egg yolk, vanilla extract, milk, cream and Liquor of choice. Whisk. Once combined, add in the sugar, cinnamon and nutmeg. Continue to whisk till the sugar dissolves. Set aside. This is your custard. Step 3. Slice up your bread into small squares, about 1-1 1/2 cm slices and place into a large mixing bowl. Step 4. Pour the custard over the bread and stir to make sure each of the slices of bread is coated. Cover and leave to soak for about 45mins to an hour. Step 5. Use half of the soaked bread and create the first layer on your ovenproof dish. Make sure that there aren’t any gaps, so you’ll have to pack it tight. Cover the top with your frozen cherries and add the second layer of bread, neatly packed with no gaps. Step 6. Cover with tinfoil and place your ovenproof dish in a deep tray filled with enough hot water to immerse the ovenproof dish with the bread pudding halfway. This creates a “bain-marie”. Place your bain-marie in the centre of your oven and bake for 25-30mins. Remove the tinfoil and continue to bake uncovered for another 25-30mins until a golden crust has formed. Step 7. Remove from the oven and leave to sit for about 15-20mins. Slice and enjoy warm (we normally put the slices we want to serve back in the oven to heat them up) with a scoop of vanilla ice cream and homemade butterscotch sauce.

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KILKENNY CHRISTMAS TRADITIONS

LADY ELEANOR RESTAURANT @ BUTLER HOUSE AND GARDEN

Boozy Christmas Trifle Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table. A Swiss roll twist soaks up the sherry and adds a special decorative touch to this party-time classic.

Ingredients

Method

• 750g frozen summer fruit

Step 1. Put 750g frozen summer fruit in a pan with 200g caster sugar and 1-liter water and bring to a gentle simmer.

• 250g caster sugar • 9 sheets leaf gelatin • 75g custard powder • 1.2l milk • 1 swiss roll • 4 tbsp sherry or cassis • 300-450ml double cream • 1 tsp vanilla extract • 2 tbsp icing sugar • 2 crushed amaretti biscuits,

Step 2. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.

(raspberries, blackberries, red and blackcurrants)

to serve

• Whole fresh strawberries for garnish

Step 3. Meanwhile, soak 9 sheets leaf gelatin in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Step 4. Squeeze excess water from the gelatin, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting. Step 5. Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a thick custard. Cover the surface with baking paper while it cools a little. Step 6. Cut the Swiss roll into slices. Carefully arrange some of the slices, closely together, around the sides of a straight sided, glass bowl, with the cut, rolled sides facing outwards. Step 7. For the filling, arrange the remaining slices in the base of the bowl. Spoon over the reserved juice and berries, then 4 tbsp sherry or cassis. Step 8. Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly. Step 9. When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete. Step 10. Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits, strawberries and chill until ready to serve.

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RYELAND HOUSE COOKERY SCHOOL

Decadent Christmas Pudding Deserving centre stage this Christmas, this rich and decadent pudding made with sherry-soaked cherries, dried fruit and pecans, will prove the perfect addition to any festive spread.

Ingredients

Method

SERVES 10

Step 1. For the pudding, put the cherries, dried fruit and mixed peel in a large non – metallic mixing bowl and stir in the orange zest, juice and alcohol. Cover and leave to soak overnight, stirring when you can.

FOR THE PUDDING:

• 60G (2 ½ Oz) glace cherries, chopped.

• 150g ( 5oz) sultanas • 50g (2oz) each dried

Step 2. Lightly butter a 1 litre pudding basin and line the base with a disc of baking parchment. Put a 14in square of foil on top of the square of the baking parchment of the same size. Fold a 4cm pleat across the centre and set aside.

• 50g (2oz) mixed peel

Step 3. For the topping (OPTIONAL), put all the topping ingredients into a small pan. Bring to the boil, then remove from the heat and tip into a basin, ensuring the base is evenly covered with cherries and pecans.

prunes and dried apricots, roughly chopped.

Zest and juice of half a medium orange

• 50ml ( 2fl oz) sweet cream sherry or port

• 40g (1 ½ oz) butter,

chilled and grated, plus extra to grease.

• 50 g (2oz) pecans, roughly chopped

• 100g (3 ½ oz) dark muscovado sugar

• 25ml single cream • 50g (2oz) each plain

flour and breadcrumbs

• 1 tsp each ground

cinnamon and mixed spice

Step 4. Stir the remaining pudding ingredients into the fruit mixture, then spoon, carefully, into the basin pushing down carefully. Level the surface. Put the foil and parchment square (foil side up) on top of the basin and smooth down the cover. Using a long piece of string, tie securely under the lip of the basin, then loop over and tie to make a handle. Step 5. To cook, put a heatproof saucer in the base of a large deep pan. Lower in the pudding and pour in enough water (trying not to get any on top of the pudding) to come halfway up the sides of the basin. Cover pan with tight fitting lid, bring the water to the boil, then turn down the heat and simmer for 4 hours, topping the water up as necessary. Remove the pudding from the pan and cool completely. Step 6. When cool, wrap the basin, still with its foil lid, tightly in Clingfilm and then another layer of foil. Store in a cool, dark place for up to 3 months.

FOR THE TOPPING (OPTIONAL):

• 100g( 3 ½ oz) , whole glace cherries

• ½ tbsp. brandy, whisky or rum

• 50g (2oz) golden syrup • 25g (1oz) pecan nuts.

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JOAN & BOB’S JUICY JAMS

Joan’s Apple, Lemon, Elderflower & Orange Celebration Cake This cake is so decadent yet light and brings a little sunshine and joy to Christmas and New Year celebration feasts. Perfect for those who are not fans of traditional Rich Christmas fruit cakes! Decorate with Mistletoe if you really want to impress the loved ones!

KILKENNY CHRISTMAS TRADITIONS

Ingredients

Method

• 6 large eggs (approx

Step 1. Preheat the oven to 180c or 160c Fan or gas mark 4.

• 420g caster sugar • 420g butter or

Step 2. Cream the butter and caster sugar until light and fluffy. Add 1 beaten egg at a time to the mix and beat well before folding in a third of the sieved flour with a metal spoon, repeat with remainder of eggs and flour.

• 420g self raising flour

(Joan’ TOP TIP: Weigh the eggs and use equal quantities of flour, sugar and butter for a perfect bake every time.)

(420g in weight )

margarine

FOR THE FILLING

• 250g ”Joan & Bob’s

Juicy Jams”, Elderflower & Orange Marmalade

• 3 kg cooking apples • 250g jar Lemon curd • 50g icing sugar FOR THE ICING

• 250g icing sugar • “Joan & Bob’s juicy

Jams” Wild Elderflower Cordial

Step 3. Devide the mix equally between the 3 prepared tins and bake in the centre of the oven for approx 25 minutes, ( Joan’s TOP TIP,quickly splash a tsp or 2 of water on the oven floor immediately after placing cakes in oven for an even flat top on cakes) Step 4. Remove cakes from oven and when cooled a little remove from tins and place on a wire cooling tray. FOR THE FILLING Cook the cubed apple and elderflower cordial in a saucepan until soft and mushy, sweeten with the icing sugar and set aside to cool FOR THE ICING Slowly add a little cordial to sieved icing sugar until a thick drizzle paste is formed. ASSEMBLING THE CAKE Step 1. Take your first cake and place on a cake stand, Spread with a layer of lemon curd and then spoon over half the apple and marmalade mix. Step 2. Place the next cake on top and repeat the process keeping a tblsp of the apple and marmalade for the top. Step 3. Place the final cake on top and spread a layer of thick drizzle icing on top, encouraging it to spill a little over the sides for dramatic effect. TIP. Place an upturned cup/jar in the centre of the top cake layer before pouring over the icing and then remove when icing is set, fill with the set aside apple and marmalade mix. DECORATION Decorate the cake with some lovely berried Holly or a few sprigs of Mistletoe if you really want to push the boat out and impress your loved one. Enjoy! Joan & Bob xx

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