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Condé Nast Traveler Award

Luxury Irish Castle Hotel Ireland

We are thrilled to be voted #1 hotel in Ireland by the readers of Condé Nast Traveler magazine. find out more

Last Minute Special, Saturday 26th April

Last Minute Special, Saturday

Last minute special offer for Saturday 26th April, for one night only, €140pps, dinner bed and breakfast.

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Midweek 2 Night Break

Midweek 2 Night Break

Two nights bed and breakfast with dinner on one evening.

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Weekend 2 Night Break

Weekend 2 Night Break

Two nights bed and breakfast with dinner on one night in the Owenmore Restaurant.

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Ballynahinch Castle restaurant
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Arrival Nights

Recipe of the Month

Ballyconneely Lobster & Wild Irish Salmon Fish Pie
(serves 4)

Ingredients

4 Shallots
20g Unsalted Butter
250ml White Wine
250ml Noilly Prat (Dry Vermouth)

500ml Fish Stock
500ml Double Cream

5g Seaweed
1 Salmon Fillet
1 Small Lobster
Tarragon
Lemon Juice

For the Mash Potatoes

300g Potatoes
50ml Milk
2tblsp Butter
2 Egg Yokes
Pinch of Salt

Method

Sweat the shallots in the butter and add the white wine, reduce this down and add the Noilly Prat, reduce this down and gradually add the fish stock and double cream. Bring to a boil and simmer.

Add the seaweed, then add the salmon and lobster, tarragon and lemon juice.

Stir and bring to the boil.

Place in an oven dish and pipe over with the mashed potatoes . Place in the oven until golden brown.

Chocolate Chips Cookies
Makes approx 60 cookies

Ingredients

1 lb soft butter
12 oz caster sugar
2 eggs
1 lb 4 oz self raising flour
2 fists of chocolate chips

Method

In a bowl , cream together the butter and caster sugar with hand mixer
Add the egg and stir until it is well mixed
Slowly add the flour mixture, beating on slow speed until mixture is completely combined.
Add Chocolate chips
Roll rounded teaspoonfuls of dough into balls
Then place onto  cookie sheets
Preheat oven to 170°C and bake 10 to 12 minutes or until golden

The mixture freezes very well if you do not wish to cook all the cookies at once. 

Raspberry mousse
Serves  6

Ingredients

215g raspberry purée (Place raspberries in a blender until soft and strain to remove seeds)
85g caster Sugar
12g leaves of Gelatine
360 ml Cream  

Method
Soak the gelatine leaves in cold water for about 10 minutes
Transfer purée to a large bowl
Add sugar and stir until the sugar is dissolved
Squeeze water from gelatine and place the gelatine in a small saucepan with 1/4 of the purée
Heat this mixture just until melted over low heat while stirring constantly. Remove from heat.
Stirring constantly with a whisk, add 1/4 purée to the heated mixture. Pour this new mixture into the remaining purée, stirring constantly.
Softly whip the cream
Slowly stir the whipped cream into the mix purée
Fill up the raspberry mousse into Martini glass and refrigerate until set, approx. 2 hours

 

Walnut and Treacle Brown Bread

450g (1 lb) Wholemeal Flour
55g (2 oz) Porridge Oats
55g (2 oz) Wheatgerm
55g (2oz) Chopped Walnuts
55g (2 oz) Butter
1 Large tbsp. Treacle
1 tsp. Breadsoda
½ tsp. Salt
18 Fl. Oz (1/2 Litre) Buttermilk
1 Egg
½ tbsp. Seasme Seeds (For Top)

1. Preheat Oven to 200 degrees Celcius/ Gas 6
2. Place walnuts in a pan with the butter keep on heat until the butter is melted.
3. Mix all dry ingredients together.
4. Mix buttermilk & egg togetherand add to treacle and whisk together.
5. Add to dry ingredients and mix well.
6. Put into loaf tin and smooth out the top with a spoon dipped in cold water.
7. Sprinkle with seasme seeds and bake for 1 hour.

Remove from tin and cool on a wire rack.