Lords and Ladles Birr Castle Menu

From: Lords & Ladles

Here are Sunday's recipes - the Birr castle menu of Lords and Ladles.

Christmas Feast: Black Forest Brownie Trifle

From: Kitchen Hero: Donal's Irish Feast

This recipe might look a little complicated but in fact it's incredibly easy. If you're very short of time use shop-bought brownies, a carton of readymade custard that you stir the melted chocolate into and a couple of posh jars of cherries in kirsch. Whatever way you decide to do it always use the best quality dark chocolate you can afford. It's best to leave the final part of the assembly to the last minute for the most spectacular impact.

Sticky Glazed Pork Fillet

From: Neven Maguire: Home Chef

The beauty of these parcels is that the main and side dishes cook alongside each other in the oven, leaving you with nothing to do except chat to your guests! They take very little time to prepare but can be made well in advance and then cooked to order, leaving no last-minute stress! Buy one large pork fillet and you'll have enough for this recipe.

Affogato al Caffè with Dark Chocolate and Hazelnut Biscotti

From: Kitchen Hero: Donal's Irish Feast

Affogato is good at any time of year and it is an incredibly easy dessert to prepare. Choose the best vanilla ice cream you can find and make sure you use good, strong espresso (regular brewed coffee will not work here). The recipe for the biscotti makes about 30 but they keep very well in an airtight container.

Carrot & Courgette Cake with Rosemary & Orange Crème Fraiche

From: Kitchen Hero: Donal's Irish Feast

Carrot, courgette and cardamom are a wonderful combination of flavours. The cake itself is moist enough but for that extra special touch you can add the delicious rosemary & orange crème fraiche. If you want to go all out, you can make mini carrots and courgettes out of marzipan with a little orange and green food colouring and angelica root for the stalks. This cake will keep in the fridge for 3–5 days.

Bloody Mary Oyster Shooters with Raw Oysters and a Shallot Mignonette

From: Kitchen Hero: Donal's Irish Feast

This is a fantastic recipe to showcase fresh oysters, the shooters add a bit of fun to the dish and will ensure that your evening starts well!

Lamb Kebabs

From: Neven Maguire: Home Chef

These kebabs are an excellent dish to serve to the whole family or a gang of hungry teenagers. As everything gets cooked under the grill, there's the added bonus of very little washing up to do afterwards.

Oatmeal Cookies

From: Neven Maguire: Home Chef

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Oatmeal, Cranberry and White Chocolate Cookies

From: Neven Maguire: Home Chef

The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.

Blood Orange Jelly with Mint

From: How to Cook Well, with Rory O'Connell

I love when the blood oranges arrive. In this part of the world it is generally late January, just the time when we need a little cheering up. They have a wonderful flavour and the beautiful ruby coloured flesh and juice is just a joy. I use them in sweet and savoury situations and will be seen in this coldest of months trying to find a few brave shoots of watercress to pair them in what is one of my favourite savoury salads of the year. In this jelly I pair them with our regular oranges, also good at this time of year, to temper the sometimes sharp flavour of the sanguine variety. The jelly can be set in individual moulds, coffee cups or glasses. It can also be set in a large dish and served straight from that. If you want to turn out the jellies for a smart presentation, you need to brush your moulds with a non-scented oil such as sunflower to ensure they will slide out easily.




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