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Recipe: Culinary Demonstration at Dunbrody House Hotel

Cookery school at Dunbrody

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.

5 Comments

  1. We did the course last year and enjoyed it. Edward Entertains! Eh! Glad to see he continues to make the best impressions on visitors.

    BTW – is the giant pot bellied pig still munching on carrots borrowed by guests from the kitchens?

  2. I didn’t spot a pig hanging about. Shame I like to mix with pigs. There was a number of rabbits on the loose, maybe they ate all they carrots.

  3. I’ve been on a course with Edward, and I have to say he’s fantastic. Not only is he a great teacher, but the courses are very entertaining. I can recommend him & the courses highly!

  4. At what point do you add mint Rercs, is it at the end as a garnish?

  5. Can also thoroughly recommend a course in Dunbrody – Edward is truly the icing on the cake – a hoot!