Archive for the ‘Recipes’ Category

Turf Roasted Organic Beef Fillet

Tuesday, January 15th, 2013

January, like every winter month is all about comfort foods, about real earthy cooking and about savouring those deep, dark winter flavours..this is what we are so good at doing in Ireland and this is what the Menu is about at this time of year in The Strawberry Tree.

Turf roasting, fits this season so well. The turf works ini the sam way as a salt crust does, protecting the food and keeping the moisture in. We first came up with this concept in The Strawberry Tree back in 1995. In the interim, we have developed so may varations, however all centre round this simple recipe and method.


1 kg Organic Beef Fillet

80g Brooklodge Organic Steak Rub

2 kg Flaked Turf, further ground with a rolling pin

50 ml Organic Rapeseed Oil


Portion the beef fillet into two 500g pieces, rub in the BrookLodge Steak Rub and put to one side. Heat a large frying pan with the rapeseed oil and seal the beef on all sides to a nice brown colour.

In a large roasting tray place enough of the moistened turf (about 2 cms) to line the bottom of the dish. Place both beefs on lengthways and cover with the rest of the turf, patting and pressing to form the shape of the meat. Preheat oven to 220C and roast for 20 min to 25 min.


When cooked, take out of the turf and rub off with some paper towel to take off most of the excess turf, carve and serve.


Is a wonderful, earthy and slightly smokey taste that really suits the beef. What you also get is a pink, juicy roast that allows you to brag about bringing true ‘Irish terroir’ to the kitchen. 


The Strawberry Tree Restaurant, 2013. Photo, courtesy Steve Ryan

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Macreddin Village Organic Brown Bread

Tuesday, December 11th, 2012

What goes in

375 grams Organic Whole-meal flour
500 grams Organic natural yoghurt
75 grams Organic black strap Molasses or Treacle
9 grams Baking Powder
5 grams Bread Soda
3 grams Fine Sea Salt
1 small Organic egg
25mls Organic Sunflower oil

How it goes

Mix all ingredients, until it forms a light, nearly runny dough, similar to the consistency of porridge. Flour a baking tin, pour in mixture and bake at 230 degrees for 14 minutes. Then drop temperature to 180 degrees. Fan Assisted Oven – reduce 160 over the same time-span and bake for an hour.

How to finish

Let the bread rest for 1 hour in the tin before taking it out. Fully cool out, on a wire rack.

What you get

Is a firm moist brown bread that works well cut hot or warm, but will also keep for a day or two with the moisture from the yoghurt and molasses. What you also get is the perfect accompaniment to our Wild garlic Pesto.

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Oisin Goat’s Cheese. Mixed Baby Leaves

Thursday, November 1st, 2012


4 goat’s cheese crottin.
250 gr baby leaves
¼ loaf of white bread
1 shallot
Sprig of fresh thyme
2 tbls of dijon mustard
4 tbls red wine vinegar
2 tbls garlic cloves
10 tbls sunflower oil
Season as you like with salt and pepper


1. Dressing – mix mustard, vinegar, seasoning, shallots and garlic. Then buzz in the oil
2. Croutons – cut bread into cubes, toss in pan with butter until golden. Touch dry with kitchen paper.
3. Bake goat’s cheese at 180 c or gas mark 6 until melted and golden.
4. Toss the leaves in the dressing and add croutons. Finish off with the cheese and a sprig of thyme.

Return to The BrookLodge Website

The Wild Primrose – ‘Springs Prima Donna’, and other Wild Leaves

Monday, May 14th, 2012

We like this time of year, there are welcome breaks in between the Big Annual Wild Food Harvests. The Wild Garlic has just, been reaped, and The Pantry is packed to the brim with our dark, glossy green pesto.

Now, we find ourselves just waiting for the bee’s to finish cross-pollinating The Elder Flower for the next large Wild Food Harvest, indeed it is virtually upon us. Room has been set aside in The Pantry for Elder Flower wine, champagne, cordial etc and our famous Elder Flower Fritters will do a ‘Ta Dah’ on The Strawberry Tree menu over the next few weeks.

However, this lull provides us with the opportunity to get out foraging along The Long Field for the sheer pleasure of it! All the Wild Greens are up, Wild Wood Sorrel, Penny Wort, Dandelion, Sheep Sorrel, Primrose Leaf as well as the Wild Flowers…The Wild Garlic Flower, Gorse Flower, early Herb Robert and our favourite, The Primrose.

Down on The Farm, the baby greens are not up yet. As with all farmers, Alan and Mark are very careful about when they go to plant their crops. The overall temperature of the soil and much more besides, results in the Farmer choosing the optimum time to sow.

Nature is reckless, though when it comes to Wild Foods. They are already starting to burst into full growth, it happens whenever She wants and with the hardier nature of wild greens…they arrive much sooner than the Farm Harvest.

So, Wild Greens and Wild Flowers are making welcome cameos all over The Strawberry Tree menu, whether as simple raw adornment with our Starters or Main Courses or as wild sauces, wild soups etc and The Wild Flowers have started to slip into our Dessert recipes too.

However, it is our simple Wild Green Salad, which we love best! This is an annual ‘show off’ moment. A ‘Menu Course’ that deserves a better name than just ‘A Middle’…this is a Course that makes a statement to our guests.

All The Wild Leaves, Wild Garlic flowers and Gorse flowers simply tossed in Kitty Colchesters Organic Rapeseed Oil, and topped with The Prima Donna of the Irish Spring, The Wild Primrose Flower. Its mild peppery and lettucy flavour needs no dressing. Just sprinkled and placed over the top and letting them shine, is enough for us!

Here are two of our Strawberry Tree recipes, where we show off the Wild Primrose.


The Strawberry Tree Wild Leaf Salad


1 Handful Wild Wood Sorrel

1 Handful Wild Penny Wort

1 Handful Wild Dandelion Leaf

1 Handful Wild Sheep Sorrel

.5 Handful Wild Primrose leaf

.5 Handful Wild Garlic Leaf

Quarter cup, Happy Heart, Irish Organic Rapeseed Oil


Simply toss these spring leaves with the rapeseed oil, no need to add seasoning; the lemony peppery taste of the sorrel and pennyworth combined with the pungent flavour of the wild garlic is enough to carry off this salad. Both The Primrose and The Dandelion are really easy for anyone to harvest, if your not sure about the Wild Greens, supplement your salad with some indoor-grown baby greens from your Green Grocer.


Finish to impress, toss in Wild Garlic flowers, Gorse Flowers, there’s lots out there! Finally, top off with lots of Wild Primrose Flowers.


The Strawberry Tree Wild Primrose Flower Jelly


100 Wild Primrose petals

100 Scented early Garden Rose Petals

600g Sugar

400 mls Water

2tsp Rose Water

Juice 2 Lemons


Put half of wild primrose flowers and all rose petals into a bowl. Sprinkle over half the sugar and crush into flowers, leave over night in the fridge. Pour over boiling water and infuse for a second night.

Strain, combine with lemon juice and remaining sugar, heat gently in a pan to dissolve sugar. Bring to rapid boil until setting point (3-5 minutes or 106 degrees). Remove. As it cools, stir in the rose water. Pour into sterilised Kilner Jars. Just before setting, fold in the remaining fresh primrose flowers, seal.


Finish with roast baby lamb either in the jus/gravy, finish as an accompaniment to a fresh goats cheese, with any white chocolate dessert or a light sweet mousse or blancmange.


Is a fabulous tinted jelly, great on its own, but perfect as a gift to your friends or family

Return to BrookLodge website

Roast Rack of Spring Lamb, Baby Carrots, Wild Cream Garlic

Wednesday, April 11th, 2012

1 rack of lamb
15 baby carrots
100gr of wild garlic
50cl cream
2 shallots
½ glass basic sauvignon blanc
2 sprig’s parsley
3 gloves garlic
50gr butter
Sprig of rosemary

Pan sear the lamb for 3 minutes each side, Leave to rest.
Put carrots, garlic, thyme and butter in oven proof tray, place lamb on top, roast for 20-25 minutes gas mark 6 (180 c) for medium.

Dice the shallots, sweat with 10 gr of butter. When golden add wine, chopped wild garlic, cream, and reduce by half.

Build carrots on plate, place lamb on side and cream plate with sauce

Return to The BrookLodge Website

Celebrate – with your own homemade wine and bubbly as Wild Elderflower returns…

Monday, April 2nd, 2012

The Wild Foods year really starts to get into the swing, when Wild Elderflower arrives.

With recipes including Elderflower Champagne and Wine, the attached Wild Elderflower template includes everything you need to know about what it looks like, where to find it and pick it, and how to prepare and preserve it.

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Organic Green and Black’s Chocolate Souffle

Sunday, March 11th, 2012


75 gr of Green & Black’s Dark Chocolate
75 gr of Caster Sugar
¼ Litre of Organic Milk
4 Egg Yolk’s
30 gr of Flour
6 Egg Whites


1. Over low heat dissolve 75 gr of chocolate into the milk.
2. Beat 2 egg yolks with the sugar until the mixture turns thick and white, add the flour. Gradually pour in the boiling chocolate flavoured milk, beating briskly. Pour the mixture into a saucepan and bring to boil, stirring all time. Once boiled, transfer into a large bowl and cool.
3. Butter a 20-cm soufflé mould and sprinkle it with 25 gr caster sugar.
4. Beat 6 egg whites until stiff. Incorporate the last 2 egg yolk’s into the chocolate preparation, carefully folding in the whites.
5. Pour into the mould and cook in the oven at 190 c gas mark 6 for 20 minutes.
6.Sprinkle with icing sugar and serve.

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Wild Foods Foraging – What, Where & How?

Thursday, October 6th, 2011

Wild Foods Foraging is a unique and rewarding pastime, and a brilliant way excuse to get out in the fresh air, no matter what time of the year it is, or what the weather is like. It’s also a great excuse for getting the kids out from in front of the telly or off the computer games.

The PDF’s below are designed for any ‘Joe Soap’ to use…. The ‘What it looks like’, the ‘How to find it’, the ‘Irish history behind it’, the ‘Traditional methods of preserving it’ and the recipes are all there.

You can keep the finished product for you, your friends and family through the dark winter months, or you can set-up a stall (or share one) at Slow Foods Ireland’s, Wild & Slow Festival 2011, will take place in Macreddin Village, Co. Wicklow on November 19th & 20th. (more info to follow)

N.B. Please follow the Charter for sustainable harvesting of Wild Foods, to ensure that we can all enjoy nature’s free bounty for generations to come.

Wild Foods – Bilberries

Wild Foods – Ceps

Wild Foods – Crab Apples

Wild Foods – Elderberries

Wild Foods – Elderflowers

Wild Foods – Garlic

Wild Foods – Rowanberries

Wild Foods – Sorrel

A Charter for the sustainable harvesting of Wild Foods

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