Breakfast Bars At The Killarney Park Hotel

As cyclists around Kerry gear up for the Ring of Kerry cycle this weekend,  we thought what better time than to introduce our new breakfast bars to the morning buffet at the Killarney Park Hotel. Our two flavors are peanut butter and raspberry and mixed berry crumble bars. Not only are they delicious, but really nutritious too!

These tasty bars are packed full of tasty and vital ingredients such as granola, honey, sunflower seeds, brown sugar, oats, berries and more. All of these combined give our guests a nutritional, energy boosting start to their day.

Why not have a look at some of the health benefits of some of the ingredients?

Peanut butter helps lower bad cholesterol. It is an excellent source of protein, minerals such as niacin (100g = 85% of recommended daily intake [RDI] ), and vitamin E. They also keep you fuller for longer and are a good source of energy.

Raspberries are a high in dietary fibre (100g provide 16% of RDI). They also provide vitamins such as C (100g =47% of RDi), anti-oxidant vitamins like vitamin A, and E, and vitamin k and b-vitamins (which help body in the metabolism of carbohydrates, protein and fats). They are also high in potassium which helps in controlling heart rate and blood pressure.

Cranberries have antioxidant compounds which may help the human body lower LDL cholesterol levels and increase HDL-good cholesterol levels in the blood. Cranberries are a good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese. Eating cranberries also offers protection against some bacterial infections such as E.coli in the urinary system.

 

Chef’s Special – How To Cook Delicious Lobster

Cooking the best Kerry Lobsters with Executive Chef Odran Lucey

In today’s Kitchen Blog you will learn how to prepare and then cook the very best Lobster thanks to some great tips from our Executive Chef Odran Lucey. We source all of our lobsters from Spillane’s Seafoods in Killarney. Paudie Spillane has been supplying seafood to this Killarney hotel for over 20 years. His father Mick Spillane who founded the business in 1974 has had a long relationship with the Treacy family, and in fact used to buy his Lobsters from Odran’s father Odie Lucey, who ran a Lobster exporting business from Bunavalla , near Waterville. This Lobster business was founded by Odran’s grandfather in 1939, who also built the Lobster Bar in Waterville.

So, you could say that the Lucey Family know a little bit about Lobsters!

Now for some Tips: Known as the King of the Crustaceans, Lobster is a delicacy that is fished off the Irish coast with white, firm meat that is sweet and succulent. Before it is cooked, Lobster shell has a very dark colour, with tints that range from blue/green to red/purple – note that it gains its distinctive deep red brick colour only when it’s fully cooked. Generally speaking, the colder the waters in which the Lobster is fished, the better the flavor.

When buying Lobsters, the two most important things to remember are:

1. Make sure that it is alive. If you straighten out their tails, they should swiftly curve back under the body. Never ever use shellfish that is dead;

2. Ensure that the claws are tied , if they snap and grab your finger or hand , you will pick up a very nasty injury.

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Lobster straight from the sea

Prepare the Lobster

You should kill it just before cooking it. The most humane way to do this is to put it in the freezer for two hours, or put in a container and cover it with crushed ice for the same amount of time – this will render it unconscious. Then, having made sure that the Lobster is no longer moving, drop him directly into a pot of boiling water, for 7 minutes , remove, and allow to cool

To serve cooked lobster, first twist off the claws, then break into sections, crack the claw shell with a hammer or a pair of special lobster crackers,. Twist off the legs from the body, flatten with the back of a knife and then use a pick or a teaspoon handle to remove the flesh.

Next, split the lobster in half along its length by inserting a large, sharp knife at right angles to the edge of the head and press down firmly. The body and tail should split length-ways. Then cut through the head in the same way. You should now be able to separate the two halves. Remove and throw away the pale stomach sac, the gills and the dark intestinal thread that runs the length of the tail. Then, remove the meat from the tail, and scrape out the soft flesh from the shell

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Freshly prepared Lobster ready to enjoy

To reheat, simply smother the Lobster with butter, season with salt and pepper and grill for 4/5 minutes, squeeze half  a lemon over it and serve with a simple salad of rocket and citrus fruits with drizzled olive oil or whatever you fancy.

If you don’t fancy the preparation, just come to the hotel, stroll into the Killarney Park Garden Bar, order it from our extensive

Menu and we will only be delighted to do all of  the work for you!

Delicious Breakfasts At The Killarney Park Hotel

Here at the Killarney Park Hotel we pride ourselves on creating that ‘perfect’ breakfast – after all it is the most important meal of the day. Our dedicated and talented Restaurant team consistently produce the most inspired of creations – we have the photographic evidence on display below.

So, before you set out on your journey of exploration around Killarney and beyond, the best way to start the day is by savouring a thoroughly satisfying breakfast at your hotel in Killarney.

For an ‘Afternoon Tea’ style breakfast –  tuck into some of our scrumptious pancakes with some strawberries and cream. Or you could have blueberries or some naughtily indulgent “cronuts” – which are a cross between a croissant and a doughnut.

It’s your choice –  Enjoy!

 

breakfast

 

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Locally Produced Food At The Killarney Park

This week in the Kitchen blog, we’re going to take a look at some of the beautifully crafted dishes freshly created with the help of local Kerry produce. Sous chef Neil and pastry chef Tracey have kindly shared with the Kitchen’s Blog some of their mouth watering creations.

Remember to book a reservation well in advance if you are thinking about sampling the amazing fare on offer in the Park Restaurant and Garden Bar. As the only town centre Five Star Hotel in Killarney, you are in for a culinary treat!

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As part of our small tasting plates in the Garden Bar, Beale cheese is part of this above tasty platter.

Here’s some of our main dishes from the Garden Bar: Pork Belly, Ribs and Chicken. Mesmerizing food, with nothing but local produce at the heart of it.

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Have you got any room left for the delicious Dessert menu? Making room is advisable! In a word, divine.

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Food, Glorious Food At The Killarney Park Hotel

At the Killarney Park Hotel, you are guaranteed a mouth watering and satisfying gastronomic experience – as you know, we’re really serious about food! In this latest installment of our Kitchen Blog, our experienced sous chef Neil Ferguson shares some of his new inspiring and delightful culinary delights – both starter and main courses to whet the appetite!

Here are just a few tasters of some of Neil’s latest foodie masterpieces!

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A brand new á lá carte starter- country style terrine, featuring ginger fruit chutney, with a chive emulsion and toasted brioche.

 

 

 

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Neil’s second new á la á carte starter features orange salmon, a cucumber salad, smoked salmon croquettes, and caper popcorn.

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The first of Neil’s new main dishes (to the left) is a new dish featuring Skeaghanore duck, red cabbage, rhubarb, and star anise jus!

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And last but not least, the above heavenly vegetarian dish is to die for! It is composed of sweet potato, coconut and chilli lasagne. Absolutely delicious!

After a busy day’s sightseeing around Killarney, why not make a date in the welcoming ambiance of our Park Restaurant when you book your luxury hotel in Killarney? Relax, unwind, reflect on a perfect day’s adventure and digest the wonderfully, carefully prepared food at your leisure.

 

The O’Shea clan

What 3,000-year-old plant has been used as an aphrodisiac, a treatment for rheumatism,

a bitter herb for Passover  and a flavorful accompaniment for beef, chicken and seafood?

If you guessed horseradish, you’re right.

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That is what Tony  our veg man brought  us yesterday

Established in Milltown, Co. Kerry by Arkie O’Shea in the mid 50s and eventually moving to Killarney

O Sheas are carrying on the family tradition of providing the highest quality fruit and vegetables to Kerry businesses and the  Killarney Park hotel.

Tony’s family, Clara and Anthony (third generation) offer a selection of fresh organic products and are proud to be working with a wonderful selection of local farmers,producers  and suppliers.

From one O Shea to another

IMAG0045         Bernard O Shea our junior sous chef  and king of the clan makes good use of this fiery product

beef well

When making beef wellington he  adds a couple of spoons of our own horseradish cream to the mushroom duxelle  because “it  simply works so well” so he says.

  IMAG0049     This starter of smoked mackerel pate ,Crab meat remoulade and cured  sea bass went down a treat

a hint of horseradish was used in every component of the dish.

The Killarney Park Hotel isn’t just for O Shea get togethers, so meet with your clan and enjoy some local produce in the Park restaurant.

You wont be sorry Tony says.