All gearing up for Christmas

Getting Geared-up for Christmas

The Chimneys have been cleaned.  The floors are being polished.  The Barrels are being filled with turf.  Santa has confirmed he will be with us on Christmas Day after his busy night - and he's looking forward to it.  The Carol Singers will be in as with the Wren Boys (and girls).  Food shopping list has nearly been finalised for the kitchens.  And bedrooms are being prepared for all our guests.

So all we need do is wait for all of you to arrive with your festive cheer (we're really looking forward to it)

Even the Ducks are getting into the spirit of things.....see the video clip below

Renvyle’s Recipe for Mince Pies

Some of our past guests are highly organised and are already preparing their larder for Christmas.  We have a great recipe for Tim's Mince Pies which, once made, can be frozen in batches and then cooked when required (impressing those pop-in guests over Christmas) - Delicious.

RENVYLE HOUSE MINCE PIES

taken from © “At Home in Renvyle”, 2005, On Stream Publications

450g mincemeat (see below)
1 egg white
caster sugar
shortcrust pastry (see below)

Shortcrust Pastry Ingredients

200g plain flour
½ teaspoon salt
50g lard
50g margarine
2 tablespoons water

Method:
Preheat oven to 220°c / 425°F / Gas 7
Sieve the flour and salt into a bowl.
Cut the lard and margarine into small cubes (1.5cm) and rub into the flour.
make a well in the centre and add the water, mixing to produce a soft dough.  Wrap in clingfilm or foil and chill until required.

Mincemeat ingredients
100g cooking apples, peeled and chopped
70g raisins
70g sultanas
50g currants
35g mixed peel
70g brown sugar
70g suet, finely chopped
10g chopped almonds
Juice and rind of half lemon
½ teaspoon mixed spice
1 tablespoon brandy.

Method:
Mince coarsely the apples, raisins, currants, sultanas and mixed peel.  Place in a bowl and add the sugar, suet, almonds, lemon juice and rind, mixed spice and brandy.  Mix all together.
This can be made one week in advance.  Store in tightly sealed jars.

To Finish the Pies:
Roll the pastry thinly and cut into rounds about 8cm for the pie bases. 
Line patty tins with these and fill about half their depth with mincemeat.
Cut out slightly smaller rounds for the covers.  Dampen the rims of the pie bases with cold water and place the cover on top, pressing the edges together lightly to seal them.
Make a small slit in the top of each pie, brush with egg white and sprinkle with caster sugar.  Place in the oven and bake for 20 minutes.
Remove and allow to stand for 2 to 3 minutes before removing from the tins.
Serve with whipped cream flavoured with vanilla.

Renvyle House at the Galway Races

Renvyle House sponsored a race at the Galway Races on Saturday 22nd October 2011.  A great day was had by all. 

The morning started off very grey, followed by torrential rain and was not looking well for an afternoon at the races.  One of our guests had checked the detailed weather forecase at about 11am and said it would clear at 2pm.  He was spot on! and when the race meeting commenced at 2.25pm it all looked brighter.  So after a delicious lunch in the Stewards Room we were all set for the afternoon.

The going was Heavy after the rain.  It did not deter our guests participating in a small Jackpot - which we were out of by the first race!  One or two of our guests had a few winners.  A couple had backed the winning horse, The Bishop Looney and the horse that came second An Blascaoid Mor in the Renvyle House Hotel Handicap Steeplechase. 

The day stayed dry and the punters were generally happy. 

Thank you to the Management and  Race Committee of the Galway Races for a most enjoyable day.

New Website

Well, after weeks of collating information, gathering photos and the 'behind the scenes crew' at Bookassist working away, we can finally announce that our New Website is up and running.

Be mindful that it is still nearly 'brand new' so we will have a few tweaks or changes to do in the next week, but overall we are very happy with it and we think it represents what the Renvyle House experience is.  

We really hope you will like is also and we would love your opinion on it if you have a couple of spare minutes (rare these days!):

• How easy is it to travel around the website? 
• Can you find the information you need for planning your next break with us?
• Is there something else we should have on it?
• What would you like to see on the website if it's not there already?

Christmas Party Nights

Renvyle House Hotel, one of the founders of the overnight Christmas Party, are renowned today more than ever for the quality of the night that they provide. We still lead the market with a party to remember.

You will arrive to turf fires, music and a hot bath if you can find the time. A Hot Punch reception will be held before dinner. An extensive Table D'Hote Menu will be served at your leisure. At this point the party will really begin to take off.

Available Dates: Saturday 3^rd December, Friday 9^th December, Saturday 10^th December and Saturday 17^th December

Tel: 095 46100 Fax: 095 43515 E-mail: info@renvyle.com Web: www.renvyle.com

Bridgestone Guide "100 Best Places to Stay in Ireland", 2011, 2010, 2009, 2008, 2007……

Conamara Sea Week, October 2011

Conamara Sea Week 2011

An action packed week and more with all things maritime, music, literature, history, ecology and lots more.

This annual Festival has been running for over 20 years and always worth a dip into. It runs from October 21st to 31st, 2011 in Letterfrack, Connemara.

Click for Festival Programme ->Conamara Sea Week, October 2011 Programme

Mrs. Coyle’s Crabapple Jelly

Crabapple Jelly

It's nearly that time of year again. The time where we start gathering our Autumn produce from the Orchard at Renvyle House. With trees full of apples, plums, crabapples and pears, Tim and his crew in the kitchen will have a busy time of it. This recipe, from Mrs. Coyle, produces a beautiful jelly of clear rose colour, good with pork, cold meats and cheeses but especially on hot bread or toast.

• Gather the apples as soon as they are ripe; don't wait for them all to fall.
• Rinse them in a sink of cold water, picking them over for mushy bits, discard these or cut them out.
• Empty apples into a large saucepan (no more than half- way up the side) cover with fresh, cold water and bring to the boil, stirring now and again.
• When all the apples have burst and are now mushy take them off the heat and spoon into a jelly-bag. Suspend this overnight. Don't squeeze it as this will make the jelly cloudy.
• Next Day, measure out the apple liquid and for every pint allow one lb of white sugar. Pour the apple liquid into a large, clean saucepan, bring to the boil then add the sugar and stir well to dissolve. Then keep boiling and stirring till setting point is reached, test either by waiting till the last drop on a stirred wooden spoon does not drop but holds on, or until a small spoonful on a saucer left in the fridge till cool forms a skin when pushed with a finger, or use a sugar thermometer.
• Pour into sterilized jars (a jam funnel is a great help and avoids sticky rims) and cover with waxed discs and screw-top lids or cellophane discs as desired.Crabapples will also freeze well, but use only the prettiest, and are a lovely accompaniment to turkey, chicken and pork. Put straight from freezer into roasting pan with joint of pork, a chicken or turkey for the last 10-15 minutes of cooking. Remove carefully to place around roast on serving dish.

Food & Wine Awards 2011

Food and Wine Awards 2011

A great day was had by all who attended the Food & Wine 2011 Restaurant Awards held at the National Convention Centre in Dublin yesterday.

There was a great gathering of very well respected Chefs and Restaurant & Hotel proprietors in attendance and a great number of new restaurants on the secene.

A wonderful 5 course meal was had by all and accompanied by beautiful wines supplied by Penfolds. We had great company at our table with the proprietors and chefs from Ginger restaurant, Belfast. There was a great attendance from the West with Jess and Dave from Kai and Alex and JP from Cava and Fergus from the Twelve.

Renvyle received two accoldades on the day which was an added bonus! Tim O'Sullivan was Highly Commended under the category of 'Connacht Best Chef Award 2011′ and Renvyle House Hotel was Highly Commended under the category of 'Connacht Best Restaurant Award 2011′.

Renvyle House Hotel
Here, the only stress is on relaxation

Autumn Activity Breaks

Autumn Breaks

We have some of the tried and trusted activity breaks and a couple of new ideas this Autumn. We have super midweek breaks in September and October with lots of free activities including a digital photography evening, a movie classics night, morning yoga class, a morning guided walk, quiz nights and entertainment. We have some free extras run for September Weekends also so be sure to check them out.

Painter John Hoar will be back this October (by popular demand) to run a great 5 day midweek painting break. So far, this break has been a great success and guests return home with a lovely piece of art, created by themselves. The Murder Mystery weekend will run in November and should tax the grey matter of ones brain. Follow the clues and deduce the culprit for a great prize. Halloween is also celebrated at Renvyle House with fancy dress parties for guests of all ages. For the October Midterm we have a great line up of activities

Here, the only stress is on Relaxation

Apple and Onion Soup Recipe

Renvyle House Orchard

Tim's unusual combination of flavours works very wekk and as the apple and onion season come together is a great way of using windfalls of any type of apple –sweet or cooking varieties. Yoghurt can be used to finish instead of cream.

Ingredients:

• 6 onions, peeled and chopped finely
• 4 Granny Smith apples, peeled, cored and chopped finely
• 2 shallots, peeled and chopped finely
• 110g butter
• 600ml chicken stock
• 300ml apple juice
• 1 tablespoon chopped fresh thyme
• 3 tablespoons fresh parsley, finely chopped
• 150ml cream

Method:

Melt the butter in a large pot and stir in the apples, shallots and onions for about 5 minutes until soft but not browned.

Add the stock, parsley, thyme and apple juice; simmer for about 20 minutes.

Cool a little, then whizz in a food processor.

Return to the pot, add the cream and simmer gently for 5 minutes. Do not allow to boil.

Taste for seasoning and serve in warmed soup plates with a sprinkling of the remaining parsley.

Serve with freshly baked brown bread.