Killarney Hotel Blog

Cahernane Creations: Smoked Gubeen Raviol

Cahernane Creations: Signature Dishes from Cahernane House Hotel! 

Prepare to tantalize your taste buds and embark on a culinary adventure like no other as we delve into the world of Cahernane House Hotel’s finest creations. Nestled amidst the lush landscapes of Ireland, Cahernane House Hotel is renowned for its commitment to culinary excellence and unwavering dedication to crafting unforgettable dining experiences.

In this edition, we invite you to savor the essence of our culinary mastery with one of our most celebrated dishes: Smoked Gubeen Ravioli, Mushroom Consommé, and Pickled Shimeji. Each component meticulously crafted to perfection, these signature elements come together to create a symphony of flavors that will leave you craving more.

Smoked Gubeen Ravioli, Mushroom Consommé, Pickled Shimeji

(This recipe will make 15 portions)


Saffron Water:

1g Saffron

100g Water

Boil & Cool


250g OO Flour

54g Egg Yolk

48g Whole Egg

12g Saffron Water

4g Salt

20g Olive Oil


Beat egg yolk, whole egg and saffron water.

Add all ingredients to the robot coupe and blend until it resembles breadcrumbs.

Remove and knead until smooth, 10- 15 minutes.

Wrap and rest in fridge overnight.


Smoked Gubeen Custard:

325g Grated Smoked Gubbeen

5 Eggs

25g Cream

25g Butter

Put all ingredients in the thermomix. Heat on 80C on speed 3 until the custard reaches 76C. Pass and chill over ice.

Place in piping bag once cool.

Pickled Shimeji:

500g Chardonnay Vinegar

500g Water

550g Sugar

1 Red chilli sliced

5 Black Peppercorns

3 Star Anise

2 Bay leaves

Boil pickle for 3 minutes. Pour over the Shimeji Mushrooms, cover and allow to cool to room temperature. Vacuum Pac and store for 2 days before use.

Mushroom Consommé:

200g Cep Trim

200g Dried Ceps

100g Madeira

4 Cloves minced garlic

5 sprigs thyme

6 sliced shallots

1.9l Brown Chicken Stock

5 Egg Whites at soft peaks

Sweat off Shallots, garlic and cep trims on a medium heat without getting any colour. Add dried Ceps, turn up heat and add the madeira. Deglaze and reduce to a glace. Add the thyme and Chicken stock. Bring to a boil, skim and simmer for one hour. Adjust seasoning, pass and cool.

To Clarify, add the whipped egg whites to the stock and bring to a simmer. Once the egg whites have coagulated and formed a ‘raft’, pass the clear stock through 2 layers of muslin cloth.

To Assemble:

Cook the Ravioli in salted boiling water for 4 minutes. While the pasta is cooking heat the consommé and dress the garnishes.

Drain the pasta, glaze with beurre monte and smoked sea salt. Place the ravioli in the centre of the bowl.

Place the pickled mushrooms, raw cep and chervil leaves around the ravioli. Pour the consommé tableside to serve.

Top Tip:

Bring the pasta to room temperature before rolling it.

Head Chef: Cormac Vesey

Check Your Dates
Sep 2019
Sep 2019
Reasons to book direct
  • Minimum of €10 cheaper per night
  • Complimentary glass of Prosecco on arrival
  • Exclusive Offers
  • No payment needed today
  • Free Cancellation up to 4pm 2 days prior to arrival