Archive for July, 2013

The Home of Irish Writing online – Mona Wise

Wednesday, July 24th, 2013

“As I sit and type these words, I am scraping the plate and muffin wrapper from one of the recipes in Wild Food (The O’Brien Press) a book written by not one, but two of Ireland’s most exceptional food writer/chefs”.

Mona Wise talks Wild Food with Biddy White Lennon & Evan DoyleWild Food Book Cover (Shadow)

Return to The BrookLodge Website

Savvy Tips in Woman’s Way Magazine – 15th July

Friday, July 12th, 2013

Our fantastic 25% off offer in The Strawberry Tree,  tipped by Woman’s Way Magazine as a way of saving your hard earned cash

Woman's Way - 15th July 2013 - Cropped

Return to The BrookLodge Website

Winner of Chateau Talbot – Mr Patrick Long

Tuesday, July 9th, 2013

Congratulations to Mr Patrick Long, winner of The Strawberry Tree celebratory give away. Patrick is the winner of a bottle of Chateau Talbot, listed on our wine menu at €250. Many thanks to the Long Family for joining The Strawberry Tree in it’s 25 year Anniversary celebrations.

The Long Family Gathering at The Strawberry Tree    02/07/2013

The Longs Gathering at The Strawberry Tree 2nd July..

 Front: Conor, Gill, Catherine, Patrick

 Back: Tracy, Ronan, Catriona, Laura, Dominic

Patrick Long Comment Card

Patrick’s Kind Comments

Return to The BrookLodge Website

The Irish Independent Weekend Magazine – Review by Tanya Sweeney

Monday, July 8th, 2013

We were delighted with our review by Tanya Sweeney from the Irish Independent on Saturday the 6th of July 2013, which underlines our 25th Anniversary celebratory offer. Guests will receive a 25% discount off a recreation of the Wild and Organic menu of The Strawberry Tree that was served in 1988.

The Irish Independent Weekend - 6th July 2013

Return to The BrookLodge Website

The Grand Tour with a visit to The BrookLodge along the way

Friday, July 5th, 2013

The Grand Tour is what gives those avid drivers the chance to take in all of what Wicklow & Kildare have to offer. This touring route that sweeps from the Wilds of Wicklow to the  plains of Kildare takes in spectacular secenery, Coastal Tours, Country Gardens, Great Houses and much much more

The Grand Tour

The Grand Tour.

Be Part of the Grand Tour

If you are planning on doing the Grand Tour of Wicklow/Kildare then why not Stay two nights at the Luxurious BrookLodge Hotel in Macreddin Village and dine in Ireland’s Only Certified Organic Restaurant. During your stay take in a cultural experience and visit Avondale House, the birthplace and home of Charles Stewart Parnell one of the greatest political leaders of Irish history. Afterwards enjoy your Macreddin Village packed lunch in the designated picnic area and take in some of the magnificent forest park set over 500 acres with tree trails and walks ranging from one to five hours. Book Now

Return to The BrookLodge Website

Competition for our Strawberry Tree Diners

Wednesday, July 3rd, 2013

The Strawberry Tree is celebrating it’s 25 year anniversary this July and we have a bottle of 1988 Chateau Talbot, Grand Cru Classe St Julien to give away each week. Come and join our 25 year celebrations with 25% off dinner, €25 Organic Wines, 25 year menu recreated

All guests dining in the Strawberry Tree midweek in July will be entered into a draw to be in with a chance of winning this fabulous bottle of wine, listed on our wine menu at €250

Picture of Wine - SBT Comp

1988 Chateau Talbot, Grand Cru Classe St Julien

Return to The BrookLodge Website

The Strawberry Tree – Celebrating 25 Years

Monday, July 1st, 2013

Strawberry Tree Pic - 25 Years

The Strawberry Tree Restaurant of Macreddin Village celebrates its 25th Anniversary this July 2013. The Strawberry Tree is the only Licensed Organic Restaurant between Ireland and the UK and as such our menu is made up daily with produce that our Organic Farmers and Producers can provide to us with each morning. This has been written on every Strawberry Tree Menu since 1988. So what’s on the menu or more to the point, what’s not on the menu! Conventional foods are not allowed in our kitchen of The Strawberry Tree, so you can be sure that the ingredients supplied to us by our Organic producers not only taste better but we believe are fresher than their conventional counterparts.

MENU1988 - Strawberry Tree

The Strawberry Tree Menu – July 1988

For the month of July we want our guests to celebrate our journey of 25 years with us, by offering each guest 25% off their Dinner in The Strawberry Tree Restaurant all midweek nights (Sunday – Thursday). Guests can also avail of specially selected Organic Wines at €25 a bottle. After dinner, guests will be given the opportunity to visit The Strawberry Tree’s, Walk-in Wild Foods Pantry, the only one of its kind in Ireland, where the guests can see the wonderful preserved foods by our foragers for the kitchen of The Strawberry Tree.

 

Return to The BrookLodge Website

Inis Turk Delights of Wild Elderflower and Poitin

Monday, July 1st, 2013

THE STRAWBERRY TREE RESTAURANT, JUNE/JULY RECIPE

Well, the Elder is in full bloom, everywhere you look, every ditch and hedgerow is dappled with those wonderful white blossoms. Their evening scent, when it gets really heady and competes with the perfume of The Honey Suckle, is just a treat to engage with.

The Elder Flower is our second big wild food harvest for The Strawberry Tree Kitchens every year. We’ve been busy making, Elder Cordial, Elder Wine, Elder Sparkling Wine, Elder Vinegar and much more, to replenish our Wild Foods Pantry for the year ahead.

Of course, with any bountiful harvest…we also get an opportunity to indulge in whims. Our Wild Elder Flower Fritters have been on the menu for the last few weeks. But so too has this wonderful Summer-Sunshine recipe for our version of Turkish Delight.

Evan & Tim

24A INIS TURK ELDERWHAT GOES IN

1 Cup of Wild Elder Flowers (no stalks)

20g leaf Gelatine

700g Granulated Sugar

130g Corn flour

30g Icing Sugar

Juice of two Lemons

300ml Water

A few drops of Rose Water

3 tbsp Poitín or Vodka

 HOW IT GOES

Soak the Gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the Sugar, Lemon juice in 200 ml of water. In a bowl, mix 100 g of Corn Flour 100 ml of water until smooth, stir into the sugar syrup and return the to a low heat.

Squeeze the Gelatine to remove excess water, and then add it and the Elder Flowers to the mixture and whisk until the Gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.

Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and Rose Water leave to cool for 10 minutes.

Mix 30g of Corn flour with the Icing Sugar, to make a ‘dusting powder’.

Line a shallow baking tin with baking parchment, fill with mixture and dust.

HOW TO FINISH

Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.

WHAT YOU GET

Some of us remember the treat of Turkish Delights at Christmas. This is our x-rated adult version! Homage is to Inis Turk and makes absolutely no reference to Poitín that might or might not come from in or around that location. Inis Turk Delights work a treat at the end of dinner with a musky dessert wine.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013  

Photo’s: courtesy of Evan Doyle  

Return to The BrookLodge Website