Pannacotta: 250ml milk 150g natural yoghurt 200ml cream 50g honey 80g gorse flowers 3 gelatine Method: Soak the gorse flowers in the milk overnight. Pour the milk and gorseflowers into a pot and add the cream and honey. Bring to a simmer and infuse for 30 minutes. Strain the gorseflowers from the mix and add in the yoghurt. Warm the mix and pour in the mel...
For the crispy asparagus spears: 16 asparagus spears 2 eggs Polenta flour Plain flour Smoked paprika Thyme Method: • Peel & lighting steam the asparagus. • Refresh in iced water and dry well. • Season the plain flour with salt, smoked paprika and chopped thy...
Nettles are popping up now & are nice and tender. Pick only the young. Tips for nettles: Carefully wash the nettle tips and then blanch in boiling salted water for 2 minutes, refresh in ice water. The nettles will be ok to handle after they are cooled. Squeeze out water and chop. Gnocchi Ingredients: ½ Kg Maris Piper potato (Floury potato) 1 50g plain flour 1 whole egg 100g cooked nettles chopped Bake potato...
As the situation has developed with Covid-19 over the last few days, we have taken the decision to close our lovely hotel for a short period of time and will reopen as soon as it is safe to do so. We feel this is in the best interest of all those who work with us every day, our families and you, our guests. Our reservations team will be in touch over the next few days with all those who planned to travel to Cahernane during this period and help make new arrangements for when...
As the circumstances around coronavirus (COVID-19) continue to evolve, we are continually updating our policies and procedures to ensure maximum safety and flexibility for our guests and employees. Please know that we are continuing to monitor the situation and will adhere to any recommendations issued by the World Health Organisation (WHO) and Ireland’s Health Service Executive (HSE). We have a comprehensive statement available on our PREM Hospitality blog which is updated regularly in line ...