December 2009 Newsletter PDF Print E-mail
Written by Administrator   
Tuesday, 27 July 2010 14:39
Christmas Newsletter
December  2009
Dear Edwina,  
I am sure a lot of you have the big C on your mind, not to mention the name in full - it could bring a bout of anxiety-  so I'll be short and sweet.  I now know how important C is in this country and the effort that goes into it thanks to this little anecdote. ...
New Course Information - January 2010
 
Tue 12 January 19:00-21:00 4 part series
How many times have you heard ''I can't even boil an egg'' and thought, that's me! This four-part course is for total beginners or those in need .... read more
Cooking for Men
Sat 9 January 10:30-16:30
Many men have that secret desire to don the apron and get behind the cooker and many women wish they would!...read more
Men Love Food Too  
Wed 20 January 19:00-21:30
Men are passionate and enthusiastic cooks but often lack the basic skills. This course aims to give a good grounding in essential techniques and equip you with satisfying recipes...read more
Christmas Gift VouchersGift Voucher
     
 
 
 
 
 
 
 
 
 
To purchase your Kitchen in the Castle Gift Voucher please call us on +353 (0)1-8396182.
Christine's letter:  
When I came to live here at about this time ten years ago, people would come up to me in the street or shops and ask me with a knowing smile "Are you ready?" Having spent a long time in the UK, I would come home, marvelled at the friendliness of strangers, but also puzzled, as I could not help thinking, ready for what? The advantages of living with my in-laws, there are some, at the time meant that I didn't have to get ready for anything. Perish the thought of leaving important matters like turkey to a French woman! Anyway, after some tactful enquiries the penny dropped and I now fully embrace it myself but I still leave the turkey to Julian. 
                                 
We have a very good way here at the Kitchen in the Castle to take the headache out of your shopping. It is of course the Christmas Gift Voucher. Over the year we had a lot of very happy vouchers recipients that came to our classes and the comment "the best present I ever had" was heard often enough to be able to mention it here without sounding too boastful.  The Gift Vouchers can be bought for a range of any value, from €10 and used towards the cost of all our courses. Prices start at €25 for a demonstration, so there really is something to suit every pocket.  We have a large variety of classes to choose from, every taste and ability should easily be catered for. You can buy them by phone 01 839 6182. 
                                      It is a bit early for greetings, so on behalf of all of us can I quietly whisper ..., have a very H.... C.... and hope Santa will be good to you.
This Months Recipe


This smoked fish, rice based recipe is a good antidote to turkey or ham over the festive period. Excellent for a lazy late brunch on its own or as a light supper served with peas.
 
Smoked Fish Kedgeree with Crème Fraiche & Parsley Sauce Serves 4

450g smoked haddock
100g kipper fillets
125g smoked salmon (you could use trimmings)
200ml crème fraiche
2tbsp finely chopped parsley
3 large eggs
570ml milk
200g white Basmati rice,rinsed
1 bay leaf
5 black peppercorns
20g butter
20g plain flour

  1. Place the eggs in cold water, bring to the boil and cook for 6 minutes.  Cool the eggs under running cold water.
  2. Place the milk in a saucepan with the bay leaf and the peppercorns, add the haddock, when it comes to simmering point, poach for 2-3 minutes, add the kippers and smoked salmon and simmer for another minute. Strain the fish, discard the bay leaf and peppercorns and keep the poaching milk aside.
  3.  Remove the skin and any odd bones from the fish and divide into chunks. Place these in a dish with the shelled and halved eggs and cover with foil. Keep warm in a very low oven.
  4. Put the rice in a saucepan with a lid. Reserve 275ml of the poaching milk and make the rest up to 450ml with boiling water. Pour this on the rice, season with salt, bring to simmering point and cook for 15 minutes with the lid on.
  5. Meanwhile, make the sauce by melting the butter in a small saucepan, stir in the flour until you have a smooth paste. Add the reserved poaching milk gradually until you have a smooth, thickened sauce. Cook gently for a couple of minutes and add the crème fraiche and the parsley. Check the seasoning.
  6. To assemble, place the rice in a warmed serving dish followed by the smoked fish and eggs and pour the sauce over. 
     
Christine St Lawrence
The Kitchen In The Castle
+353(01)839 6182 
 
xmas girls night out
 '' A wonderful evening, relaxed & enjoyable''
Thur 1O Dec 19:00-22:00
   
Fri 18th Dec 
19:00-22:00   
Quick Links
 
 
www.christmasmadeeasy.ie
Last Saturday's Christmas  Cookery Demonstration with Christmas Made Easy was a huge success.
A big thanks to Hazel & Neil McFadden for transforming all of us into the clamest of festive cooks!
If you find planning for Christmas dinner a pain, then you still have time to have Christmas Made Easy deliver all the ingredients for a 5-course Christmas feast to your door, but hurry their order dead line Dec 6... Find out more here or visit www.christmasmadeeasy.ie  call 041 9813837
Neil carving Turkey
Bronze Turkey oven
Neil McFadden carving our Hogan's Bronze Turkey
 
 
 
 
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