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Written by Administrator
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Tuesday, 27 July 2010 14:59 |
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Dear Edwina, With the festive season approaching, we have a selection of classes and a demo for you to make the very best of this special time of the year. Wine and dine with your friends and family or colleagues with A Christmas Night out with a Difference, jokes and good humour are guaranteed while you cook together a delicious dinner party to be enjoyed around a candlelight table.
The same concept is applied to our very popular Christmas Girls Night Out which also gets the festive treatment. Several dates are available for both these courses, please check our listing. Christmas Girls Lunch Out, on Wednesday 2nd December would fit the bill perfectly for a daytime party. If your thinking of hosting a party yourself, then you'll be interested in our Christmas Buffet & Finger Food day. Our veggie friends are also included in the celebrations with A Vegetarian Christmas Night Out with a Difference on Wednesday 9 December. Also find out how the Italians do it with Christmas in Italy on Tuesday 1st December for something different. The terrific chef double act are back with husband and wife team Hazel and Neil McFadden for a full day demonstration, Stress Free Christmas Day Cooking with Christmas Made Easy on Saturday 28th November. No stone will be left unturned to make your Christmas day a stress free zone. All aspects will be covered, from carving to making ahead, timings, even the left over's get a look in. In other words the Full Monty; Christmas comes so easy to this pair that they have built their own very well thought out business Christmas Made Easy around it, so you could not be in better hands . |
Gift Vouchers
A voucher from The Kitchen in the Castle is the ideal gift for that special someone who can't cook and would love to learn how or loves to cook and wants to expand their repertoire. The Kitchen in the Castle gift vouchers can be bought for a range of any value, from €10 and used towards the cost of all our courses, giving the lucky recipient the flexibility to choose the course type and date for themselves. To purchase your Kitchen in the Castle Gift Voucher please call us on +353 (0)1-8396182. |
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Christine's letter:
We can hardly believe it! It's almost been a year since our dream and vision became a reality. Our gorgeous kitchen , like an old lady taken out of rags, is alive with the sounds of sizzling, the rhythm of knives on the chopping boards; the aroma of simmering pots that make the taste buds salivate and of course the warmth that arises when a group of people cook and eat together. In today's world of limitless technical ways and communication, simple human contact and exchanges around an activity, as old as man itself is very precious indeed. Dare I say it ... almost a fairytale, like The Kitchen in the Castle.
Some of you have come through our door with eager anticipation, some a little nervous, some not knowing what to expect but you all had one thing in common: you left our hart with a big smile and we can't ask for better than that. It has been and will continue to be a learning curve to which you have greatly contributed with your comments and reactions. We take great care to think of and prepare interesting, well crafted classes that you would find relevant to your needs; your feedback, coupled with our ingenuity will help us to grow in the right direction. So may we take this opportunity to thank you for your custom, your support and above all else, your enthusiasm. A stunning Dish!
My brother recommended that when in Paris next Ishould try a dish which he described as spectacular, utterly delicious and simplicity in itself, but not something you will ever do at home. To say I was intrigued is an understatement. With the taste buds on full alert, on our last visit the restaurant was swiftly booked ; and I am now able to share with you this very tasty experience. The restaurant is "Le Bellini" and the dish "Tagliatelle à la meule". It goes like this: a trolley is carted by your table carrying a full Parmesan wheel with the top cut off. Using a spoon, the chef scrapes the cheese, he then pours over some hot brandy, this melts the cheese into a thick sauce; next, in goes the pre-cooked tagliatelle and the whole thing gets well amalgamated. Delicious. This dish is cooked individually so imagine how busy the poor chef gets when the next door table of eight decided after seeing all this carry on that they wanted one as well! P.S "Le Bellini" 28 rue le Sueur 75116 Paris; tel 01 45 00 54 20 www.restaurantbellini.com |
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This Months Recipe
This is a classic and simple comforting Apple Pudding, perfect to finish off your Sunday roast dinner:
Serves 4-6 Preheat oven 180 / Gas Mark 4
450g cooking apples, peeled cored and sliced
110g ground almonds
50g soft brown sugar
110g butter at room temperature
110g golden caster sugar
2 large eggs beaten
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Butter a round, ovenproof baking dish with a 20cms diameter and 5cms deep.
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Place the apples in a saucepan with the brown sugar and about 2 tablespoons of water, simmer gently until soft and arrange them in the bottom of the prepared baking dish.
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In a mixing bowl, cream the butter and caster sugar until pale and fluffy and beat in the eggs a little at the time.
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When the eggs are incorporated, carefully fold in the ground almonds. Spread this mixture over the apples and level the surface with the back of a tablespoon.
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Bake for one hour in the oven on a shelf quite close but not entirely to the top. This pudding is good served hot or cold, lovely served with cream. Once cooled, it will keep in the fridge well covered for three to four days. |
Christine St Lawrence
The Kitchen In The Castle
+353(01)839 6182 | |
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The Kitchen in the Castle voted "Dublin Food Hero" by The Dubliner Magazine
€25 Cookery Demonstrations
Autumn Vegetarian
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Last Updated ( Wednesday, 28 July 2010 14:59 )
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