Valentine’s Menu

Date Posted:
13/01/2014
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Tim’s Recipe for Christmas Mince Pies

Date Posted:
17/12/2013
Categories:
Welcome
Recipes
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Renvyle House Hotel & Resort has been hosting families for Christmas for decades.  It is a home from home with Carol Singers on Christmas Eve, a visit from Santa Claus on Christmas Day, a visit from the St. Stephen's day Wren, and plenty of activities for all ages over the course of the Christmas holidays.  Not to mention award winning food and great hospitality, it is where some great memories are made.

Tim has given us his Christmas Mince Pies recipe to pass on to those who would like to sample some Renvyle Christmas magic in their own homes.

So.....here is the recipe; these are great to have at hand over the Christmas season. You can freeze them and reheat them for a few minutes when you have visitors around.

We hope you enjoy them and most of all, have a very Happy Christmas and much health and happiness for 2014.

Mince Pies Recipe

Ingredients

450g mincemeat*
1 egg
Caster Sugar
Shortcrust pastry**
Preheat oven to 220°c/ 425°F/ Gas 7


Ingredients for Shortcrust Pastry:

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

Method:

Sieve the flour and salt into a bowl
Cut the lard and margarine into small cubes (1.5cm) and rub into flour
Make a well in the centre and add the water, mixing to produce a soft dough. wrap in cling film and chill until required


Ingredients for Mincemeat

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 the 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.

 

National Potato Day

Date Posted:
23/08/2013
Categories:
Welcome
Recipes
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As it is National Potato Day in Ireland this very day, we thought we'd share Tim's recipe of Puréed Potatoes which is served in our Restaurant.

This simple and delicious creamed potato can be also be used for Tim's Scallion Mash by adding 4 chopped scallions to the cream before heating.  Indeed for Tim's Basil Mash, add 8-10 chopped fresh Basil leaves to the cream before heating.  Tim favours Rooster Potatoes for mashing, with Golden Wonders as a close second for flavour and texture.

 

Ingredients:

10-12 medium potatoes, washed, peeled and cubed
Salt & pepper
80g butter
200ml cream

Method:

Put the potatoes in a pot with saled water.  Bring to the boil and cook for 25 minutes. Drain, mash and transfer to a bowl.  

In a small saucepan, heat cream gently and reduce by one-third.  Add butter and allow to melt.

Add the cream mixture to the potatoes and mix.  Reheat and season to taste

 

Two Galway Family Businesses

Date Posted:
02/08/2012
Categories:
Welcome
Recipes
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McCambridges Hamper Prize for one lucky Renvyle House July guestTwo Galway Family businesses, both with third generations working in the business joined forces for a promotion in July.  Renvyle House (that's us!) were promoting our summer action-packed holidays and our Renvyle Foods and McCambridges of Galway were promoting their beautiful new restaurant 'Upstairs @ McCambridges' which is situated on the first floor of their store on Shop Street.  The two businesses have worked together over a number of decades but it was the first time a promotion was done and social networking involved. 

Those sampling the delights at McCambridges new restaurant had the opportunity to enter into a free draw for a break for two at Renvyle House.  And every guest staying at Renvyle House during the month of July were in with a chance of winning a gorgeous McCambridges Hamper full of all that's great in Irish food.

The joint promotion was a great success and the winners were drawn on Tuesday - Two very happy winners.

 

Recipe for Tim’s Carrot and Orange Soup

Date Posted:
15/02/2012
Categories:
Welcome
Recipes
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Carrot and Orange Soup Recipe It's still chilly enough in the evenings, but delighted with the extra daylight to get out and about.

 Here's a lovely recipe for a lighter soup, great at this time of year...

 

 

Carrot and Orange Soup

(c) 'At Home in Renvyle' by Tim O'Sullivan

Ingredients

30g butter
400g carrots, diced
400g onions, sliced
1.2 litres of chicken (or vegetable) stock
1 orange rind and juice
salt and pepper to season
half pint of cream

Method

Melt the butter in a large pot, add the carrots and onions and cook until soft.  Add stock and bring to the boil.  Simmer for 30 minutes.
Allow to cool, then puree in a blender.  Add the juice and orange rind.  Return to the pot and reheat gently.  Add cream and season to taste.

Serve with crusty white bread

Renvyle’s Recipe for Mince Pies

Date Posted:
24/11/2011
Categories:
Welcome
Recipes
Comments: 0

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.

Mrs. Coyle’s Crabapple Jelly

Date Posted:
04/09/2011
Categories:
Welcome
Recipes
Gallery
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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

Date Posted:
22/08/2011
Categories:
Welcome
Recipes
Gallery
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Food and 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

Apple and Onion Soup Recipe

Date Posted:
05/08/2011
Categories:
Welcome
Recipes
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Apples from Renvyle House Orchard

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.

Renvyle House’s Breakfast Menu

Date Posted:
09/06/2011
Categories:
Welcome
Recipes
Current Brochures
Gallery
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We are launching our new breakfast menu later this month with some lovely new additions which have been prepared by Tim O'Sullivan and his Team in the kitchen.

You can preview the Renvyle House Breakfast Menu

photographs taken by Aoife Herriott

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