Thursday, 25 May 2017

Recipe for Our Hard Cider Ice Pops

Make these Hard Cider ice pops in the morning perfect for the barbi or grill out later this evening.

400ml apple juice
250ml stock syrup
juice of 1 lemon
1 bottle Cork cider (substitute for nonalcoholic apple juice for kids)

1. Mix ingredients together. 
2. Pour into moulds and put on level surface in the freezer.
3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 



Here are photos of the process from when we made a batch last week... Orange and passion fruit with a hint of star anise.

1. Mix ingredients together. 



2. Pour into moulds and put on level surface in the freezer.




3. Pull out of the freezer gently after 90-120 minutes. Add the sticks. 




Ta-da! Now they're done.


Then we wrap ours in custom wrappers for take-away or dine-in.






Thursday, 11 May 2017

Mushroom Mushaboom

We love Ballyhoura mushrooms! Here are glimpses at how we honor our ingredients when preparing them.










Thursday, 4 May 2017

It's All About the Hollandaise

When it comes to our Saturday brunch, we make a lovely hollandaise. A dash of lemon gives it its distinctive fresh flavour.

It accompanies our Durkin's Spiced Beef Hash, Eggs Benedict, Eggs Florentine, and sometimes a brunch special or two.



Durkin's Spiced Beef Hash





Eggs Benedict



Eggs Florentine

Eggs Florentine at Fenns Quay


Special: haloumi, purple potatoes, sprouting broccoli, hollandaise & eggs.



Special: Eggs Florentine with black pudding granola




Special: K. O'Connell's smoked salmon, poached egg on McCarthy's buttermilk pancake, spinach & hollandaise sauce

Thursday, 27 April 2017

Beetroot Marshmallows

The team here at Fenn's decided house-made marshmallows should be tried, so we did. The pink is from beetroot! All natural.  We served the final marshmallows with our special dessert of Beetroot chocolate red vein sorrel & custard.





Thursday, 20 April 2017

Risotto comfort food

Risotto can be comforting in different forms. Here are two ways we serve it up occasionally on our daily specials menu.

Delicious Ballyhoura mushroom risotto, finished with wild garlic & seaweed butter and Hegarty's cheddar.



Risotto balls with Hegarty's cheddar, wild garlic dulse, and Ballyhoura mushrooms that are just about to be bread crumbed. 


What is your favorite risotto ingredient?

Thursday, 13 April 2017

Carrots for the Easter Bunny

The Easter Bunny loves his carrots, so here is a post with our favorite ways to pay tribute to these orange batons of goodness.



Fish specials of the day.





Monkfish with carrot ribbons.




Here, we have confit Caherbeg pork belly with roast carrot and cauliflower with a parsnip purée. It's pure comfort.

Beautiful plaice from O'Connell's with peas and carrots.



Braised Oxtail.



What is your favorite way to enjoy a carrot?