Cookery school at Dunbrody

I was down in the Hook Peninsula in Co. Wexford last week and I have to admit before I left I wasn’t even sure where it was. I associate Wexford with Rosslare and getting the boat to France each summer, but was pleasantly surprised to discover that Hook Peninsula is a lovely place with lots to do and see. I especially loved Hook lighthouse – the oldest lighthouse in Europe no less.

The peninsula kind of feels like an island because it’s fairly small with views of the sea to three sides. I stayed in the fancy Dunbrody Country House Hotel which is owned by Kevin Dundon off the telly, taking in a cookery demonstration which I particularly enjoyed. It was delivered by the very friendly and entertaining Edward Hayden.

The demonstration covered Pea and Smoked Bacon Soup, Multi-seed Scones, Stuffed Pork in Cider and Wholegrain Mustard Gravy and Summer Berry Meringue.  Naturally he made it look ridiculously easy but that was to be expected I suppose. I got to sample each dish and all were very delicious. I heartily recommend a visit to Dunbrody and a cookery class from this chap. Check out the gardens too, they are especially beautiful.

Here is the recipe for the soup he made. The mint is key here, adding a really cleansing summer flavour.

Pea and Smoked Bacon Soup

Ingredients

• 1 large onion, finely chopped
• 1 medium sized potato, chopped
• 2 cloves of garlic, chopped
• 75g smoked bacon
• 450g frozen peas
• 700ml chicken stock
• 110ml cream
• Seasoning

Instructions:

1. Add a drizzle of oil to a saucepan and saute the chopped onion, bacon, garlic and potato until lightly browned
2. Add in the frozen peas to the pot and mix until they have defrosted. Add a pinch of salt and a crack of pepper at this stage.
3. Next pour in the chicken stock and cream and bring the mixture to a boil. Reduce the heat and simmer for 12-15 minutes until the peas have softened, yet still retain their colour.
4. Transfer to a food processor and blitz in batches until the soup is smooth. Return the mixture to a clean saucepan, check the seasoning and reheat gently.

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2. Recipe: Lamb and barley soup
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